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CINNAMON & SUGAR EBELSKIVERS or stuffed pancakes!

IMG_6924Have you ever had a stuffed pancake? I just discovered them and I am embarrassed to admit that when G and I were getting married we registered for this funky pan with all these wells in it because we thought it looked cool (sadly, that is still how I pick out most of my kitchen tools). We had every intention of making stuffed pancakes, or ebelskivers, every weekend & making it a little weekend tradition, but we’ve been married for close to four years and I just broke out the pan last week 😐

I would like to think that my future self whispered in my young, newly engaged ear and told my younger self that this pan was indeed a necessity in every grown-ups kitchen and that I haaaaad to register for it. Regardless of why we ended up with this stuffed pancake pan, I am so thankful because (as my future self predicted) I AM OBSESSED WITH IT!
IMG_6979You guys, you can make little adorable pancake balls & stuff them with anything from cinnamon sugar (which we will be learning below) to bacon, sprinkles, chocolate, fruit mixture, probably even booze if you tried hard enough.

While they do have a little bit of a learning curve (the flipping takes some practice), they are well worth the trial & error. Perfect for a fun Saturday morning breakfast in bed, a happy breakfast if you are entertaining guests, or even as a little weekend tradition. Here are the tools you need:

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IMG_6707So, before we get started, a little history lesson on the old ebelskivers. They are sassy little pancakes from Denmark that are soft & fluffy on the inside & crispy and browned on the outside (basically heaven). Traditionally, they are served with powdered sugar, topped with jam, and served with coffee for a mid-morning snack. While I would love to be that indulgent, we are going to repurpose these bad boys for a lovely little breakfast treat!
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CINNAMON & SUGAR EBELSKIVERS
Author: 
Recipe type: Breakfast
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 40 ebelskivers
 
Ingredients
FOR THE PANCAKE:
  • 2 cups Silk Unsweetened Almond milk
  • 2 cups all-purpose flour
  • 1 tsp. of baking powder
  • ½ tsp. of salt
  • 1 tbs. of granulated sugar
  • 4 egg yolks
  • 4 tbs. of unsalted butter, melted
FOR THE FILLING:
  • ½ cup of granulated sugar
  • 2 tbs. of all-purpose flour
  • 1½ tbs. of ground cinnamon
  • ¼ tsp. of salt
  • 4 tbs. of unsalted butter, room temperature
Instructions
FILLING:
  1. In a bowl, mix together the granulated sugar, flour, cinnamon, & salt.
  2. Mash in the butter to the flour mixture until all of it is absorbed into the butter, forming a paste.
  3. Set the filling aside.
PANCAKES:
  1. In a medium bowl, whisk together the flour, baking powder, salt, & granulated sugar.
  2. In a smaller bowl, gently whisk the egg yolks & slowly whisk in the milk and the 4 tablespoons of melted butter.
  3. Whisk the egg yolk mixture into the flour mixture until well combined. Batter should be lumpy.
  4. Use a mixer to beat the egg whites on high speed until stiff (about 2 to 3 minutes).
  5. Put a little melted butter in each well of a filled-pancake pan & set over medium heat and heat until the butter begins to bubble.
  6. Pour a spoonful of batter into each well.
  7. Spoon a small spoonful of the cinnamon filling into the center of each pancake and top with another spoonful of batter.
  8. Cook until the bottoms are golden brown and crispy (about 3 minutes).
  9. Using 2 skewers, flip the pancakes over and cook until golden and crispy (3 more minutes)
  10. Transfer the pancakes to a plate & repeat until the remaining batter and filling are used up.
  11. Serve, eat, and enjoy!

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lauren and sylvia

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

HONEY STRAWBERRY MUFFINS

strawberrymuffins3There is something about summer that makes me want to eat fruit with every meal & thanks to this delicious honey strawberry muffin recipe by our fabulous food contributor Elizabeth, it’s beyond easy! xoxo, LK


Howdy, friends! Elizabeth here & last summer I tried to make muffins like once a weekend and it was the BEST. I feel like every house guest loves waking up to the smell of fresh muffins. They take me less than ten minutes to whip together and they taste delicious! Snag one warm and top with butter and honey. That’s serious perfection.

HONEY STRAWBERRY MUFFINS
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 muffins
 
Ingredients
  • 1½ Cups of flour
  • 1 Cup of diced strawberries
  • ½ Cup Sugar
  • ½ Cup Almond Milk
  • ¼ Canola Oil
  • 1 Egg
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
Instructions
  1. Preheat oven to 425F degrees. Spray muffin/cupcake pan evenly with a non-stick spray.
  2. In a medium bowl combine the flour, baking powder, salt and cinnamon. Set Aside.
  3. In a large bowl crack the egg and whisk with the sugar until just combined. Add in the canola oil, vanilla extract, almond milk and whisk together. Pour the flour mixture into the wet mixture in three equal parts, whisking after each addition. Do not over mix. The batter will be on the thicker side.
  4. Fold in the strawberries gently with a spatula. Pour the batter into your cupcake/ muffin tin sprayed with non-stick spray. I poured mine until the top of the cup and this made a large muffin, you can pour the cup half way for a smaller muffin (believe me, you'll want the larger muffin!).
  5. Place in the middle of the oven and bake at 425F for 5 minutes and then turn the oven down to 350F for an additional 20 minutes. Note: everyone's oven is different so your cooking time may vary. Place a knife or a toothpick inside the middle of a muffin, if the knife comes out cleanly they're finished. Wait about ten minutes and you've got yourself a delectable warm muffin!

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STRAWBERRY LEMON PANCAKES can we get an AMEN?!

6Get ready to throw out that tired old pancake recipe because these strawberry pancakes with lemon glaze are dominating the breakfast table & we aren’t even upset about it. Light, fluffy, and perfectly sweet, these puppies are so easy to master you’ll be whipping them up with your eyes closed in no time! – xoxo, LK


Hello my gorgeous girl, Elizabeth here! First and for most thank you for stopping by and I hope this recipe has caught your eye as much as it has caught my stomach! All puns’ intended!

Are you a twenty something year old?! If you are (in all total seriousness) I believe you should have at least mmmm… I’m going to say three things that you should totally and absolutely hone. They are your recipes and as soon as you step foot in the kitchen you know that you are a total bad ass. That spatula is suddenly your wand and you’re going to win-gardium-leviosa the crap out of that dish. It’s a skill that will make you more confident and give you some ease when you have people over. Pancakes are amongst the most simple when it comes to breakfast foods and I know you can kill it! Bow tie that apron up and get to it sister friend!

2Before you get started, make sure you’re up to date on your pancake tips!

– Use a cast iron pan or a pan that heats up really evenly!

– Always use butter or non-stick spray in the pan so they don’t stick on you!

– Pancakes are ready to flip when they are bubbling and the bubbles stay open!

– Do not over mix your batter! Lumps are your friends.

– Your first few pancakes generally do not cook well; don’t get frustrated in the beginning!

– I’m a maple syrup lover too, but don’t be afraid to think outside of the box with your toppings! Love bananas?! Me too! Caramelize them with some brown sugar and cinnamon for an amazing topping!

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STRAWBERRY LEMON PANCAKES
 
Ingredients
  • 2 Cups of all-purpose flour
  • 3 Teaspoons of baking powder
  • 2 Teaspoons of baking soda
  • 1 Teaspoon of ground cinnamon
  • 1 Teaspoon of salt
  • 1 ½ Cups of whole milk
  • 1 Whole egg
  • 4 Tablespoons of melted butter
  • 2 Tablespoons of white granulated sugar
  • 1 Teaspoon of pure vanilla extract
  • 1 Teaspoon of lemon zest
  • *1 Cup of diced strawberries
  • 1 Cup of powdered sugar
  • 3 – 5 Tablespoons of fresh lemon juice
Instructions
  1. In two large bowls mix together your wet and dry ingredients. Mix wet ingredients until light and fluffy for about a minute. Add in dry ingredients in two batches mixing until just incorporated after each set.
  2. Add in strawberries and gently fold until combined. Transfer batter to a measuring cup for an easier pour. Note* if batter is too think it can be thinned with more milk to reach desired consistency. Heat skillet to medium high with generous amount of butter.
  3. In a small bowl whisk powdered sugar and lemon juice until thin consistency is reached. Top pancakes with glaze, powdered sugar and strawberries.

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CHOCOLATE WHISKEY CAKE

CHOCOLATE WHISKEY CAKEAre y’all ready for the most delicious thing your Monday has ever seen? It’s boozy, chocolatey, & perfect for literally every occasion. It’s our new favorite dessert, the Chocolate Whiskey Cake! One bite of this & your life will be changed forever! xoxo, LK


Hello there! Constance here. Confession: I definitely ate more than half of that cake pictured above. I’m not sure how it happened, but just beware, it’s sort of dangerous! Perfect for a birthday, celebration, “hooray we made it through Monday” party, or just because – no matter the occasion, this cake is perfect for a crowd and will please even the most dessert averse friends. Trust me when I say this, you are about to become everyone’s favorite baker. Bring this to your next dinner party & you could start a fan club. Not such a terrible thing to be known for fantastic whiskey cake, you know?

CHOCOLATE WHISKEY CAKEINGREDIENTS FOR CAKE:

-1.5 cups of dark chocolate chips
-1 cup water
-1/2 cup instant espresso
-1/2 cup cocoa powder
-4 cups flour
-1/2 tsp sea salt
-2 tsp baking powder
-2 cups of unsalted butter (4 sticks)
-6 large eggs
-3 cups sugar
-1.5 tbsp vanilla extract
-2 cups whiskey (we used Knob Creek)

INGREDIENTS FOR ICING:

-1/2 cup egg whites
-1 cup granulated sugar
-1 1/2 cups butter (cubed, room temperature)
-1 tsp vanilla
-3 oz dark chocolate (melted and cooled)
-Ground cinnamon for dusting
-1/2 cup of dark sweet cherries

CHOCOLATE WHISKEY CAKECHOCOLATE WHISKEY CAKE

INSTRUCTIONS FOR CAKE:

1. Preheat oven to 350 degrees. Coat 4 8-inch cake pans with coconut oil spray & in a medium sized saucepan, slowly melt the dark chocolate and set aside to cool.
2. Bring the water to a boil, add the espresso and cocoa powder and set aside to cool. Add the chocolate to the espresso/cocoa mixture, and whisk until evenly combined.
3. In a medium sized bowl, sift together the flour, salt and baking powder and set aside. In a large mixing bowl, whip the butter until light and fluffy. Add the eggs, sugar and vanilla and beat until combined.
4. Add the whiskey to the coffee/cocoa mix and then combine that mix with the batter. Slowly add the flour mixture to the batter. Beat until evenly combined. Divide batter evenly amongst pans and bake for 40 minutes or until toothpick comes out clean.
5. Let cool for 10 minutes before transferring to cooling rack.

INSTRUCTIONS FOR ICING:

1. In a large mixing bowl, whisk the egg whites and sugar until until the mixture becomes a meringue (approx. 10 minutes.) Slowly add the cubed butter and mix until smooth. Add the vanilla, melted chocolate and whip until smooth.
2. Frost cake and top with a light dusting of cinnamon and the sweet dark cherries.

CHOCOLATE WHISKEY CAKE


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LEMON ALMOND TART when life gives you lemons

Lauren Kelp | Lemon Almond Tart
 Hey, friends – Laurel here!When life gives you lemons, okay sure, you could make lemonade. Or, you could make this sweet & lemony tart, a little ray of sunshine on a plate! This treat is a riff on a classic dessert–like your grandma’s lemon bars, but better–and it strikes the perfect balance between creamy, tangy and brightly flavored from fresh lemon juice. The rich, buttery almond crust forms the ideal base for all that lemony goodness, and will leave you craving bite after bite. So, the next time life hands you lemons? You know what to do…whip out an apron and get to baking!
Lauren Kelp | Lemon Almond Tart

INGREDIENTS:

For the crust:
1 stick (8 tablespoons) butter
1 cup flour
1/2 cup almond meal
1/4 cup sugar
1 teaspoon almond extract
1/4 teaspoon salt
For the filling:
1/2 cup sugar
4 tablespoons zest
3 large eggs + 1 extra egg yolk
1/3 cup lemon juice
6 tablespoons butter
1 teaspoon confectioner’s sugar

Lauren Kelp | Lemon Almond TartINSTRUCTIONS:

1. Preheat oven to 375. Use a small amount of butter to coat the inside of a 9″ tart pan ahead of time, leaving the rest for the crust mixture.
2. Combine all crust ingredients in food processor, pulse until mixture looks dry and grainy but evenly combined.
Spread evenly in bottom and along sides of your tart pan, pressing crumbs into place until they form a crust. Set tart pan aside in freezer while you prepare the filling.
3. Wipe out food processor bowl, then place sugar, lemon juice & zest, eggs and extra yolk in it, blend until creamy.
Pour into a medium saucepan, heat over medium low until the mixture thickens and coats the back of a spoon, about seven minutes. Remove from heat, whisk in six tablespoons of butter, set aside.
4. Remove tart pan from freezer, bake for 25 minutes until crust is a light golden brown. Remove and let cool slightly.
5. Pour filling into baked crust, bake for 30 more minutes. Remove and let cool to a warm room temperature, then dust lightly with confectioner’s sugar (sift it through a wire mesh strainer and it will look pretty!). Serve–with a pile of whipped cream, ice cream, or just on its own!

   Lauren Kelp | Lemon Almond Tart


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EASTER DOUGHNUTS for every bunny

IMG_9372Happy pre-Friday, friends! Hopefully you’ve got something fun planned this weekend. Spring has decided to get off to a bit of a lazy start, so we are planning to curl up and be a little lazy – hey, you got to take it where you can, you know 😉

Easter is this weekend and we thought it could be fun to whip up a pre-brunch breakfast recipe. We’ve made doughnuts (remember these lemon ones with grapefruit glaze?) & we’ve even tried our hand at gluten-free guys (tell me you haven’t forgotten about these chocolate beauties with espresso glaze?!) but we’ve never tried our hand at festive holiday doughnuts….and by that I, of course, mean playing around with pastel icing.

This recipe is fantastically simple, fool-proof, and really fun – plus, it leaves your house smelling like a delicious bakery & no one can be upset about that. Give it a try & tell us what you think. Want to use a light blue icing instead of pink, do it! Play around & have fun – that’s the best part.

IMG_9210INGREDIENTS:

FOR THE DONUTS:

1 cup all-purpose flour

1/2 cup sugar

1 1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 cup Silk Unsweetened Almond Milk

1/2 teaspoon white vinegar

1/2 teaspoon pure vanilla extract

1 egg

4 tablespoons butter

1/4 teaspoon salt

Coconut flakes, sprinkles, edible flowers – whatever you want to decorate with!

 

FOR THE ICING:

Food coloring

2 tablespoons Silk Unsweetened Almond Milk

1/2 teaspoon pure vanilla extract

2 cups powdered sugar

donuts_1INSTRUCTIONS:

1. Preheat your oven to 350 degrees. In a large mixing bowl, mix your flour, sugar, baking powder, salt, and cinnamon until thoroughly mixed.

2. Grab a small saucepan & combine unsweetened almond milk, white vinegar, vanilla extract, egg, and butter over medium heat. Whisk gently until everything is combined into a sauce & pour into dry mixture and stir until smooth.

3. Pour the mixture into a doughnut pan & bake until 10-14 minutes. Remove & place on wire rack to cool.

4. While your donuts are cooling, it’s time to whip up the icing! In a medium mixing bowl, add your powdered sugar, unsweetened almond milk, and vanilla extract, mix well until nice & smooth. If you want two different color icings, evenly separate into two batches & add in food coloring. To get this pink color, use one drop of red – for purple, use one red & one purple. Mix well until color is thoroughly blended.

5. Place a paper towel under your wire rack, put the donuts on the wire rack, and glaze away!

IMG_9371Now comes the fun part! Grab some coconut flakes, sprinkles, edible flowers from the grocery story, or heck even some extra Easter egg candy & get to decorating.

Having friends over? Save the decorating for when they arrive & have a fun little donut decorating party. Easter eggs are great and all, but I’ll take a donut decorating party any day!

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lauren and sylvia
This is a sponsored conversation written by me on behalf of Silk. The opinions , food obsessions, and bad jokes are mine.

BIG GIRL SITE someone got a fancy new makeover

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There comes a time in every website’s life when the bubble-gummed & bootstrapped, “I did it myself!” look no  longer cuts it. We had one of those moments at the end of 2015 & decided that if we were going to be taken seriously as website full of thoughtful living pieces, entertaining tips, and killer cocktails, it’s time we started looking the part!

So, like every good creative, we decided to re-create ourself. We ditched the blog-like layout, changed our color palette, revamped the home page, & swapped out our flats for a shiny new pair of gold metallic wedges.

HERE ARE SOME FUN NEW THINGS TO EXPLORE:

– Recipes to impress your Mother-in-Law

– EXPLORE categories

– Meet the team in our ABOUT section

– Easter entertaining essentials

Shout out to the web design wizards, Kelly & Andra of With Grace and Gold. They are fabulous design unicorns that dreamt up the new website look and executed it like a dream. While not only a joy to work with, these girls are freakishly talented and very well priced. If you are in the market for branding, website design, or brand strategy, I couldn’t recommend anyone else more highly!


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BLOOD ORANGE CAKE the perfect cake for a party

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Looking for that perfect cake to bring to a get-together, brunch, or shower? Well ladies, step aside, because Elizabeth is flexing her cake decorating skills and showing us how to master the most delicious cake known to mankind – the blood orange cake with honey mascarpone frosting. I mean, it’s pure perfection! 

It’s stunning, delicious, and a total showstopper! Get the skinny from Elizabeth below. Love what you see, tell us your thoughts below! – xoxo, LK

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INGREDIENTS:

2 1/2 Cups of cake flour

1 1/2 Cups of granulated sugar

1 Teaspoon of course salt

1 Tablespoon of baking powder

5 Large eggs, separated

1/2 Cup of blood orange juice or your favorite citrus juice

1 Tablespoon of blood orange zest

1/2 Cup of vegetable oil 

+ extra flour & non stick baking spray for cake tins

 

HONEY MASCARPONE FROSTING

1 Stick of unsalted butter at room temp

8 Oz of mascarpone cheese or cream cheese

1 1/2 Teaspoons of pure vanilla extract

1 Teaspoon of salt

3-4 Tablespoons of honey

4 Cups of powdered sugar

   *milk on an as needed base

2INSTRUCTIONS:

*For this recipe I used three 6-inch cake tins, two 8-inch will work as well. Spray cake tins with non stick spray and spread flour thinly on sides and bottom of tins, set aside. Preheat oven to 350 degrees fahrenheit. In a large mixing bowl sift cake flour and add in salt and baking powder and set aside.

1. In a large bowl separate egg yolks and whites into 2 large bowls, reserve the yolks. With a stand or hand mixer fitted with a wire whip, whip egg whites until light and fluffy, about three minutes. Set aside. 

2. With a stand or hand mixer combine sugar and egg yolks. Slowly pour in vegetable oil and blood orange juice and zest, mix. Add flour mixture to wet mixture in three separate segments mixing until just combined after each one. Remove from mixer and gently fold in egg whites until incorporated.

*Whisking your egg whites separately and gently folding them in will ensure a light and airy cake batter. Pour evenly into cake tins and bake for 20-25 mins. Cakes are done when a tooth pick comes out clean. Cool for 30 mins. Take a knife and make a ring around the tin sides, if any of the cake has stuck this will help release it. With a serrated knife edge cut any dome tops off your cakes. 

3. In a large mixing bowl with a stand or hand mixer beat butter, mascarpone cheese, vanilla extract, salt and honey until light and fluffy, about 3 mins. Add in 1 cup of powdered sugar at a time, checking for texture after each addition. Add in one tablespoon of milk as needed to thin frosting.

*Note dryer climates may need more milk for thinning, moister climates may need less. 

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CHOCOLATE FUDGE

CHOCOLATE FUDGE - LAUREN KELP

Hello & Happy Monday, you beautiful birds! It’s chocolate day here at LK HQ and we are busting out a good one – chocolate fudge! It’s pure heaven and it’s perfect to share, gift, or indulge in after a good meal. Thankfully, Foodie Bad Ass Constance Higley brings her A-game and knocks this guy out of the park. Can’t wait to hear what y’all think! – xoxo, LK


Hello friends! Constance here. Remember how we said Mondays were made for chocolate? We weren’t kidding. It’s what we live for…at least on Mondays. I’ve always steered clear from any sort of fudge recipe, thinking it was way out of my league. And the whole tahini thing (see recipe) threw me for a complete loop. But like with anything that may seem scary, once you get started you realize it’s truly easy and so worth it. And any recipe that I can make the day before a dinner party and freeze overnight is 1000 times worth it!

If you love chocolate, dessert, a good time, or a delicious recipe – this little guy is absolutely for you! Check it out and see what I mean…

CHOCOLATE FUDGE - LAUREN KELP

INGREDIENTS:

-1/2 cup pure maple syrup

-3 tablespoons coconut oil

-340g hulled tahini

-2 tablespoons cocoa powder

-3 teaspoons vanilla extract

-sea salt flakes

CHOCOLATE FUDGE - LAUREN KELP

INSTRUCTIONS:

-Line an 8×8 pan with parchment paper.

-Slowly heat the maple syrup and coconut oil until just melted.

-Remove mixture from heat and add the tahini, cocoa powder and vanilla extract.

-Mix together until combined into a smooth, runny paste.

-Transfer mix to prepared 8×8 pan, and top with sea salt flakes.

-Place pan in freezer for at least 4 hours to set.

-Remove from freezer, but into small squares, and serve immediately.

CHOCOLATE FUDGE - LAUREN KELP


constanceRecipe adapted from My Darling Lemon Thyme.

THE CHICAGO-STYLE BLOODY MARY

BAP_4432Well my friends, it’s time to prepare. With Christmas around the corner, that means New Year’s Eve isn’t far behind. Which means…it’s BLOODY MARY SEASON! Now everyone has their favorites, but we are here to showcase a twist on a classic. We are taking the traditional Bloody Mary up a notch by making it Chicago-style. Think hot dogs, relish, ketchup, even the poppy seed bun!

So pull up a chair and scroll down because we are officially full fledged members of the Bloody Mary Society and the Chicago-style is about to be your new favorite twist on a classic!

BAP_4457INGREDIENTS:

1/2 teaspoon poppy seeds

1 teaspoon celery salt

1 wedge lemon

Dill pickle spears

Cocktail wieners

12 fluid ounces V8® 100% Vegetable Juice (make sure it’s chilled)

1/2 cup of vodka

1 teaspoons yellow mustard

3/4 teaspoon dill pickle juice

3/4 teaspoon finely grated sweet onion

Sport or pepperoncini peppers

BAP_4461INSTRUCTIONS:

1. Add poppy seeds & half of the celery salt to a shallow plate (similar to above)

2. Cut your lemon wedge in half & rub around the rim of your glasses

3. Flip your glasses upside down & rim the edge of your glass in poppy seed/salt mixture & then fill will ice.

4. Stir your V8 vegetable juice, vodka, mustard, pickle juice, onion and remaining celery salt in a pitcher. Add more mustard or celery salt to taste.

5. Stir gingerly until mixed well & pour into glasses.

6. Now the fun part! Grab your skewers and get to work – garnish them like your favorite Chicago-style hot dog. We love cherry tomatoes, a good sport pepper, a delicious cocktail hot dog, a dill pickle, and of course, a sweet onion!

7. Serve, sip, repeat!

BAP_4468So, what do you think? My recommendation is to stock up on supplies now so you’re prepared…you know, in case things at the company holiday party get a little rowdy. For more delicious Bloody Mary twists, visit the Bloody Mary Society page & get to crafting!
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lauren kelp author buttonBELEN BUTTONThis post is sponsored by V8 but all thoughts, opinions, and cocktail obsessions are our own.