Pumpkin Pecan Crunch Bread & Mini Muffins

November 28, 2013

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I can’t believe it! Not only is Halloween done and dusted, but I am actually roasting a Thanksgiving turkey as I type! (Wish me luck because this is the first time I have ever attempted to roast a whole bird! I’ve only done breasts before and the whole thing is definitely a bit more cumbersome to say the least…) Where in the world did Fall go? You know, it is a very slippery slope from Thanksgiving to Christmas and I can feel us just picking up speed at this point. I had wanted to share all of these lovely Fall apple recipes with you, but it looks like that might have to wait until after Thanksgiving…which is happening now. Oh well, what can I say? Things here have been a bit crazed to say the least and one does what one can. I should probably focus on the positive. So I will say that I do have a lovely Thanksgiving Day recipe for you…Pumpkin Pecan Crunch Bread and Pumpkin Pecan Crunch Mini Muffins.

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It is the same recipe, just different pans really. I like it prepared both ways. If you’re just hanging around with the family and are feeling rather relaxed and informal, the loaf pans are a bit less work. But I will say if you are making this for a get together, go with the mini muffins every time. Not only do they look adorable, but they are easier to manage in public than slicing a loaf of bread. Also, I should mention that the crunch-y, streusel-like topping has a tendency to break up and fall off of the full loaves more easily. And believe you me, you do not want to lose out on eating one crumb of that magical topping. It is completely addictive and really adds so much to this spicy, moist pumpkin bread. You just can’t get any better. Or so I thought… until I decided to drizzle a little bit of maple cream cheese glaze over the top! Mercy!

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I originally found the recipe on Once Upon a Chef.  A great blog which you should definitely take a peek at if you haven’t already! The Chef actually only adds the crunchy pecan topping to her muffins, which she makes as full sized muffins rather than the mini ones that I’ve done here. Furthermore, she bakes her pumpkin loaves without the crunchy topping. It was me that decided to do the topping for both. And me that got a bit carried away and had to add that glaze drizzle. Gilding the lily a bit, I’ll admit, but I just couldn’t stop! If you have a bit more restraint than me, feel free to leave it off. You can even feel somewhat virtuous about it…But me? I’ll be the one licking the maple glaze bowl clean!

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Hope everyone has a wonderful Thanksgiving holiday!

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Pumpkin Pecan Crunch Bread & Mini Muffins

recipe adapted ever so slightly from: Once Upon a Chef

yield: two 4 1/2 x 8 loaves or 45 mini muffins

Ingredients:

For the Crunchy Topping:

  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • ¼ cup Demerara sugar
  • ½ cup chopped pecans
  • ¼ teaspoon cinnamon

For the Maple Cream Cheese Glaze: (optional)

  • 3 Tablespoons Cream Cheese
  • 2 Tablespoons Confectioner’s Sugar
  • 1 Tablespoon Maple Syrup

For the Muffins (or Loaves):

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ cups granulated sugar
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin (I use Libby’s)

Directions:

Preheat oven to 350° F. Spray one mini muffin pan, or two 4 1/2 x 8″ loaf pans with non-stick cooking spray.

For Topping: Combine flour, butter, Demerara sugar, chopped pecans and cinnamon in a small bowl. Set aside.

For Muffins: Combine flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg in a medium bowl and mix well. Set aside. In the bowl of an electric mixer, beat butter and sugar at low-speed until just blended. Add eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add pumpkin and beat until combined, scraping down sides of bowl as necessary. Turn speed down to low and mix in flour mixture until just combined. Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about ¾ full. Sprinkle topping evenly over batter. Bake for about 18-21 minute, or until cake tester inserted in center comes out clean. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

For Loaves:

Turn batter into prepared pans, dividing evenly. Sprinkle topping evenly over batter. Bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.

For the Maple Cream Cheese Glaze:

Mix the cream cheese, sugar and maple syrup together until combined. Continue to stir until light and fluffy. Add a little milk or cream until mixture is of a consistency that can be drizzled. Drizzle over cooled loaves or muffins.

Enjoy!


Roasted Green Beans with Garlic, Pine Nuts & Parmigiano-Reggiano

December 5, 2011

I made this Green Bean side dish for my first ever, cooked all by myself, Thanksgiving Dinner and I just had to tell everyone about it because it was absolutely awesome! (To get the full effect of this statement you need to raise your voice a bit when you reach the word “awesome” while singing it in a kind of operatic style…just a suggestion). I’m planning on making it again for our Christmas Dinner and thought some other folks might like to as well, so I’m sharing it. My husband and I actually considered making the good old Green Bean Casserole for Thanksgiving. You know the one, with the cream of mushroom soup, crispy fried onions and maybe a bazillion calories? Don’t get me wrong, that one is yummy and you shouldn’t be counting calories on Thanksgiving anyway. But we were already planning to have mashed potatoes and gravy, and stuffing and a decadent Jack Daniel’s Caramel Apple pie, served with ice cream of course! So we thought that this recipe would be quite refreshing and lighten the dinner up, ever so slightly.This recipe did just that. The green beans are crispy, and so flavourful with the garlic, lemon juice and savoury Parmigiano-Reggiano cheese. The toasted pine nuts add a great crunchy texture to the dish. Although it was very easy to make, it looked quite impressive on the table. Really fantastic!

So where did I find this winning recipe? A friend of mine had recommended  that I take a look at a food blog that a friend of his publishes. So I took a peek and just loved it! It is called Once Upon a Chef. You must go and take a look for yourself. Jennifer, who publishes the blog, is a professionally trained chef who has given up the fancy restaurant gigs for the time being and is now enjoying cooking at home for her family. On her site you will find delicious gourmet recipes that will please both grown-ups as well as kids. Contrary to what you might think about recipes from a professional chef, ie. they’ll be fussy and full of obscure ingredients, her recipes are simple to cook, yet will make folks think you slaved over the dish all day! You’ll also find great cooking tips (see the pine nut info. listed below) and gorgeous photography. It is really very inspiring, so check it out! And plan to make this Roasted Green Beans with Garlic, Pine Nuts & Parmigiano-Reggiano dish for dinner. You won’t regret it!

Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmigiano-Reggiano

recipe from Once Upon a Chef

serves 6-8

Ingredients:

  • ⅓ cup pine nuts*
  • 2 pounds fresh green beans, stem ends trimmed
  • 10 cloves garlic, peeled and thinly sliced lengthwise (a medium clove should yield 4 slices)
  • 6 tablespoons extra-virgin olive oil
  • 1½ tablespoons lemon zest (you’ll need two lemons)
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon sugar
  • 1½ tablespoons freshly squeezed lemon juice
  • 6 tablespoons coarsely grated Parmigiano-Reggiano

Directions:

Set oven rack in middle position and preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook). Set aside.
Put the green beans in a large bowl. Add sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).

Roast beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.

Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well.  Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to serving platter and serve hot or room temperature.

*Always check the origin of pine nuts and be sure to buy the Italian variety. Certain pine nuts, particularly those from China, can cause a bitter aftertaste that can last for days — very unpleasant!


Jack Daniel’s Caramel Apple Pie

December 1, 2011

Jack and I have been at it again! I just can’t seem to stay away from Mr. Daniels. Especially when it comes to baking! This time I saw a recipe for a Southern Comfort Caramel Apple Pie at Pink Parley’s site. It looked fantastic and seemed to be getting rave reviews. I decided I just had to make it for Thanksgiving, but it needed to be with Jack Daniels rather than Southern Comfort. Nothing against Southern Comfort, I’m sure it is great. However, Jack and I have an established relationship and all seems to be better when he makes an appearance. So off I went!

To be honest, I really am not a big pie fan in general. I like apple pies, since apple is a favourite fruit. I like pecan pies. But it pretty much stops there. Blueberry pie? Peach pie? Cherry pie? I just have to say “Errr…Thanks, but no.” My husband on the other hand, loves fruit desserts as I may have mentioned. I knew this pie with not only a fruity filling but also a good helping of bourbon could not go wrong.

I had never actually made an apple pie before. I have done rustic tarts and the like, but this was my first pie. I must say, I’m very happy my first attempt was such a great success. This pie is every bit as delicious as the various rave reviews had declared. The apples had a lovely firm texture. The cinnamony caramel bourbon sauce in which they rested was to die for! And if that wasn’t enough, then there is the topping. It is a streusel sort of topping usually found on fruit crisps or crumbles. Gives the pie a nice buttery, crunchy finish. Fantastic pie altogether. You really must give it a try!

Jack Daniels Caramel Apple Pie

recipe slightly adapted (I switch Southern Comfort for Jack Daniels) from Pink Parsley. Full original recipe found on 20-Something Cupcakes.

Basic Pie Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2/3 cup (10-2/3 tablespoons) chilled unsalted butter
  • 4 to 5 tablespoons ice water

In your food processor, combine flour, salt, and sugar. Cut butter into 1/2-inch cubes. Add butter to flour mixture and pulse several times until mixture looks crumbly, with bits of dough the size of peas. Add 4 tablespoons ice water, 1 tablespoon at a time, pulsing a few times after each addition. After final addition, dough should begin to clump together in a ball. Gently mold dough into a disk, cover in plastic wrap, and refrigerate for at least 1 hour.

Transfer unwrapped dough to a lightly floured surface. Roll into a 1/8-inch-thick circle large enough to cover bottom and sides of a 9-inch-diameter deep-dish pie pan; do not use a regular (shallow) pan. Transfer dough to pie pan, crimping edges with your fingers or a fork. Prick bottom with a fork.

Topping:

  • 1/2 cup pecan halves
  • 1/3 cup sugar
  • 3 tablespoons firmly packed dark-brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup all-purpose flour
  • 2/3 cup (5-1/3 tablespoons) chilled unsalted butter

Preheat oven to 350 degrees. Arrange pecans on a baking sheet in a single layer and toast until a rich brown, 7 to 9 minutes. Coarsely chop nuts and set aside.

In a food processor fitted with a metal blade, process sugars, cinnamon, salt, and flour for about 1 minute. Cut butter into small pieces and add to sugar-flour mixture. Pulse 10 to 15 times until mixture is crumbly. Remove from processor and stir in pecans. Refrigerate topping, covered, until ready to use.

Apple Filling:

  • 5 to 6 medium-sized tart apples, such as Braeburn, Cortland, or Winesap ( I used 3 granny smith/3 honey crisp)
  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons cinnamon
  • 1 cup sugar
  • 3/4 cup Jack Daniels bourbon
  • 1/2 cup whipping cream

Increase oven temperature to 375 degrees. Peel, core, and cut apples into 1/4-inch-thick slices. Melt butter in a large skillet over medium-high heat. When butter starts to foam, add apples and sauté for 5 to 8 minutes. In a small bowl stir together cinnamon and sugar; sprinkle on apples, and stir to combine. Simmer apples over medium-low heat for about 1 minute longer. Remove apples from skillet with a slotted spoon, leaving as much of butter-sugar mixture in skillet as possible. Transfer apples to a baking sheet and arrange in a single layer until ready to use. (If heaped in a pile, they will become soggy.)

Pour Jack Daniels into butter-sugar mixture in skillet. Simmer mixture over medium heat until alcohol burns off, at least 5 minutes (sniff mixture at close range; if it burns your nostrils, the vapors are still burning off). Add cream and continue simmering until mixture is quite thick but still pourable, 5 to 10 minutes. Return apples to skillet and stir to coat.

Pour apples and cream mixture into unbaked piecrust (do not fill to more than 1/2 inch below top of crust) and sprinkle evenly with topping. Place pie pan on baking sheet to guard against a caramel filling bubble over. Bake until filling is bubbling and topping is brown, 50 to 60 minutes.

Enjoy!


Corn Pudding

November 28, 2011

This year I cooked Thanksgiving dinner completely on my own. Ordinarily, we go to my Mum’s house and she makes an awesome dinner with every possible dish imaginable. I usually only contribute a side dish and a dessert. This year due to extenuating circumstances, we were not able to attend her feast and I was faced with having to cook one for us all by myself! (Yikes!) Although it was somewhat daunting, I think I did fairly well once all was said and done (or eaten as the case may be). One of the dishes my Mum always prepares for Thanksgiving is corn pudding. Now that I think of it, Corn Pudding is usually available on every holiday. I think it is a classic Southern dish. Certainly very popular on both Tilghman Island ( a little island in the Chesapeake Bay where I grew up) as well as Smith Island ( a more isolated island in the middle of the Chesapeake Bay, where my Da grew up). Both Jay and I really like it, so I wanted to give it a whirl. Although I didn’t achieve the level of yumminess that Mum’s pudding does, it was still pretty tasty. Mum doesn’t actually add vanilla to hers, but we are both huge vanilla fans so into the mix it went. I also only used two tablespoons of sugar, whereas Mum says you can add up to four. As with most recipes handed down in families, the amounts of any given ingredient were not given to me in cold, hard fact form, but in “add it to taste” and “oh, about a tablespoon or so”. You know how it goes. Mum usually bakes it in a square baking dish (8″x8″), but an oval gratin pan works as well as little ramekins. Though with ramekins the cooking time will be reduced. Just watch them and remove them from the oven once the top is set. Hope you enjoy it as much as we did!

Corn Pudding

recipe from: My Mum!

Ingredients:

  • 1 – 15 oz. can creamed corn
  • 2-4 Tablespoons Sugar (to your taste)
  • 2 Tablespoons Bisquick
  • 2 eggs-lightly beaten
  • 1 Tablespoon Vanilla extract
  • 1- 12 oz. can Evaporated Milk
  • 1/2 stick ( 4 Tablespoons) of butter-melted

Directions:

Preheat oven to 350°F

In medium-sized bowl combine creamed corn, eggs, sugar, and vanilla extract.

Place Bisquick in small bowl and add a small amount of pet milk, stirring until it is smooth and no lumps remain.

Add Bisquick mixture to corn mixture.

Add the rest of the can of Evaporated milk to corn mixture and stir until combined.

Place 1/2 stick of butter in dish you wish to bake the pudding in. Microwave the butter until melted. Swirl the butter mixture around the inside of the dish until sides are coated.

Pour corn mixture into buttered baking dish.

Place corn pudding dish on baking sheet to protect your oven should it boil over.

Bake for 75 minutes or until top of pudding is set.

Enjoy!


Pop-pop Roy’s Old Fashioned Apple Dumplings

November 22, 2011

My Granddad, “Pop-pop Roy”, as I called him when I was younger, loved these Apple Dumplings. Grandda wasn’t a big sweets eater. Other than those Apple Dumplings, my only memory of him indulging in any sugary treat was Ginger Snaps. He did love his Ginger Snaps. I have fond memories of sitting on his lap when I was about 4 or 5, watching “Hogan’s Heros” and sharing those cookies. He would put each cookie on his knee, put his thumb right in the center and press down. The cookie would neatly break into 4 equal pieces and he’d give two to me and take two for his own.

Granddad at 2 1/2 years. He's the little one in the white hat.

Other than those cookies, desserts were scarce in his house. But he did have a weakness for Apple Dumplings. My Mom would always make up a batch of Apple Dumplings for him on Thanksgiving. In fact, he would always make sure to inquire a weeks or so ahead of time as to whether they were on the menu or not. (They always were 🙂 )No matter what manner of other exotic and alluring desserts were up for grabs that day, he would always choose the Apple Dumpling. Mom would then package up several more for him to take home.

Couldn't resist another of these pics. Granddad is the one in the middle.

Granddad passed away at the age of 91 in 2008. We still make his Apple Dumplings on Thanksgiving.

Pop-pop Roy (1917-2008)

As it turns out, my husband also loves Apple Dumplings. When we were first dating, we went to my parents house for Thanksgiving Dinner. Like Grandda, Jay chose the Apple Dumpling, topped with a bit of vanilla ice cream (of course!) for his dessert. We had been doing the South Beach Diet pretty intensely in the months leading up to this and had decided to totally ignore it for the day and eat whatever we wanted. Well, the incredibly tasty and sweet Apple Dumpling was quite a shock to his previously sugar starved system and he went into a sort of sugar coma. Unfortunately it was while he was driving us home! You know how you sometimes say that a particular treat is “to die for”? Yeah, well we almost did! I guess it wasn’t really that bad. It just involved him attempting to continue straight on as the road turned. I can just see us trying to explain it to the law…”No really Officer, I haven’t been drinking. It was Pop-pop Roy’s Apple Dumpling!” It all ended just fine. No harm done. I was not in a sugar coma and after the swerving, believe me, I was wide awake. I switched places with him and drove us the rest of the way home, while he slept it off. The experience did not scare Jay away from Apple Dumplings at all, though he definitely respects their power now. And he made sure I learned that recipe from my Mom. Indeed I did and I just made up a batch.

Hot out of the oven!

They taste fantastic! I used my beloved HoneyCrisp apples for these, and yes, I use a whole apple rubbed in cinnamon, sugar and nutmeg for each dumpling. Then I top each sugar and spiced apple with a knob of butter and cover them with a short crust. Once they are completely enrobed in that buttery pastry, I drizzle a decadent gooey cinnamon syrup over them and pop them in the oven to bake. The house smells amazing!

The Apple Dumplings are delicious! And they remind me of my Granddad. Make some for your family this Fall;  they will absolutely swoon. Just make sure no one has to drive that evening!

Pop-pop Roy’s Old Fashioned Apple Dumplings

Recipe from: my Mum!

yield: 6 Apple Dumplings

Ingredients:

  • 2 cups sugar
  • 2 cups water
  • 1/4 teaspoon cinnamon plus more for dusting apples
  • 1/4 teaspoon nutmeg plus more for dusting apples
  • 1/4 cup butter plus more to dab onto each apple before covering with pastry
  • 6 small to medium apples

for the pastry:

  • 2 cup flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 3/4 cup butter
  • 1/2 cup milk

Directions:

Preheat oven to 375°F.

Add sugar, water, cinnamon and nutmeg to saucepan. Cook on medium heat until sugar melts and mixture thickens enough to coat the back of a spoon. Remove from heat and add butter. Stir until incorporated.

Pare and core apples. Set aside.

Place flour, salt and baking powder in food processor. Pulse just to combine. Cut chilled butter into 1″ cubes. Add to flour mixture and pulse until mixture resembles coarse crumbs. Add milk all at once and pulse until dough forms.

Place dough on lightly floured surface. Roll out 1/4 inch thick. Cut into six 5 inch squares.

Arrange an apple on each square. Sprinkle generously with sugar, cinnamon and nutmeg. Dot with butter.

Fold pastry around apple until it is entirely covered. Place Dumplings 1 inch apart in greased  9×13″ baking pan. Pour the prepared syrup over the dumplings.

Bake for 45 minutes or until pastry is browned and apple is softened. You can check the apple texture by poking it with a wooden skewer or knife. If pastry is getting to brown, but apples aren’t yet soft enough, cover with foil.

Enjoy! but remember – friends don’t let friends drive under the influence of these dumplings!


Pumpkin Pie Ebelskivers filled with Vanilla Whipped Cream Cheese

November 10, 2011

Just in time for the decadent food-laden Thanksgiving Holiday, here you have a delicious recipe for Pumpkin Pie Ebelskivers filled with Vanilla Whipped Cream Cheese. “Ebelskivers?” you may ask. Ebelskivers are round pancakes which originated in Denmark and are perfect for breakfast, appetizers or snacks. You will of coarse need one special piece of equipment to make these goodies-namely the Ebelskiver Pan. My husband received one for his birthday a couple of years ago. The ebelskiver turners, long, carved wooden sticks, are great to have, but you could possibly get by with chopsticks, wooden skewers or even knitting needles in a pinch.

Ebelskivers are incredibly versatile. The batter can be savory or sweet and the sky is the limit as far as what you would like to stuff inside the little guys. I have made Nutella & Banana filled Peanut Butter Ebelskivers as well as Cadbury Egg Stuffed Easter Ebelskivers in the past. For Thanksgiving, I wanted to work pumpkin into the mix so I made a pumpkin / graham cracker batter (for those of you in Ireland and the UK you could substitute digestive biscuit crumbs for the graham cracker crumbs if graham crackers are difficult to come by) and decided to stuff each wonderful morsel with a dollop of vanilla whipped cream cheese.

But I wasn’t finished there. Oh no. Then I dusted confectioners’ sugar over the tops of these gorgeous stuffed pancakes. The results were wonderful, a sweet pumpkiny taste followed by the soft, creamy tangy cream cheese filling. Mmmmm….Perfection!

If you didn’t want to bother stuffing the ebelskivers with the cream cheese mixture, you could add a bit of superfine sugar to the cream cheese vanilla mixture and maybe thin it down a bit with some milk and then drizzle it over the top of the ebelskivers as a frosting. I dare say, maple syrup would also be quite tasty over these little gems. Surprize folks over the Thanksgiving holiday with this tasty treat!

Pumpkin Pie Ebelskivers filled with Vanilla Whipped Cream Cheese

Yield: 20 Ebelskivers

Ingredients:

For the pancakes:

  • 1/2 Cup ( 1 1/2 oz./45 g) Graham cracker crumbs
  • 1/4 Cup ( 1 1/2 oz/45 g) All-purpose flour
  • 1/4 Cup ( 2 oz/60 g) firmly packed light brown sugar
  • 1 Tablespoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, separated
  • 1 can (14 oz/440g) sweetened condensed milk
  • 3 Tablespoons unsalted butter, melted  and slightly cooled
  • 1 can ( 15 oz/470g) pumpkin purée
  • Confectioners’ sugar for dusting

For the filling:

  • 1 Cup whipped cream cheese
  • 1 teaspoon vanilla extract

Directions:

Preheat the oven to 200°F (95°C).

In a large bowl, whisk together the graham cracker crumbs, flour, brown sugar, pumpkin pie spice, baking powder, and salt.

In a small bowl, lightly whisk the egg yolks, then whisk in the condensed milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and , using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Fold the egg whites into the batter alternately with the pumpkin purée in 2 additions, just until well blended and no white streaks remain.

In a separate bowl, mix the whipped cream cheese and the vanilla extract together until well blended.

Brush the wells of the ebelskiver pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add 1 tablespoons batter to each well.

Spoon about 1/2 teaspoon of cream cheese mixture into center of each ebelskiver.

Add 1 Tablespoon of the batter to each well, covering the dollop of cream cheese completely.

Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the other side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Dust the warm ebelskivers with confectioners’ sugar and serve right away.

Recipe from “Ebelskivers” by Kevin Crafts


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