I am finally back to the keyboard after a long break it seems like. My whirlwind summer ended Saturday morning as the last of my summer guests headed out back to their home State. I collapsed into my bed and slept for hours and then got up and continued to lounge in bed. My grumbly tummy finally made it impossible for me to just lie there anymore and I had to get up, reluctantly.
I have thoroughly enjoyed having my family and friends visit this summer. It was a lot of fun, albeit a little tiring, but I’ll sleep it off I am sure and will be back to new.
Two weeks ago my friend was here from Houston and we had a blast talking and eating the days away. We do a lot of eating when we’re together which is amazing because we don’t ever shut our mouths from all the yapping long enough to chew our food!
Last week my sister from Columbus joined us with her husband and three children. Her youngest is a little boy who is 11 months old and he was the centre of attention. Adam is a so adorable and I will miss him terribly. He’s at that wonderful, bubbly age of constant smiles and giggles.
We had a great time talking, eating (again) and sight seeing. We spent the last two days up in the mountains doing a bit of hiking and enjoying nature.
I did a bit of cooking whilst everyone was here; mainly breakfasts and dinners. The lunches were usually eaten outside at some fast food joint since my brother in law is in love with the great culinary delights of the fast food industry. I now weigh 300lbs.
One morning I made some aebleskivers, Danish pancake puffs. I figured the little kids would enjoy the fun puffs filled with chocolate chips. I had bought an aebleskiver pan from Williams Sonoma a couple of years ago on my children’s insistence. They are incredibly delicious but a little time consuming to make so I don’t readily volunteer pancake puffs on the weekends. However, it seemed liked a good thing that morning (probably because I had no butter to make anything else) and thought the littl’uns would enjoy them. Apparently, big people like them too.
If you have never had these delicious aebleskivers, they are almost a cross between a pancake and a popover; pancake taste made fluffier and lighter. The fun is what you can do with them. These puffs can be made savoury or sweet and, you can either dip plain ones into syrup and honey or stuff them while they are cooking.
I usually do a batch of plain for Sahare and then chocolate chips and jam filled for everyone else. They typically don’t last long.
You can use a pancake batter and even though it works, the puffs are heavier and every now and then, they remain a bit doughy inside. I was using the recipe that came with the pan, but when I went to look for it the other morning, I think I misplaced it in my move. I quickly searched up a similar recipe on the web and adapted one from Better Homes and Garden. They turned out perfect.
1 cup/137g all purpose/plain flour
1 tablespoon/15ml sugar
2 teaspoons/10ml baking powder
1/4 teaspoon salt
1 cup/236ml milk
2 eggs, separated
1 teaspoon vanilla extract
Canola oil or melted butter
jam, jelly, syrup, chocolate chips (optional)
Mix the flour, baking powder, sugar and salt in a big bowl, put aside.
Mix the egg yolks, vanilla extract and milk together in another small bowl.
Add the egg-milk mixture to the flour and mix until smooth.
Whip the egg whites till stiff peaks form.
Gently fold in the egg whites into the batter.
Do not over beat; some visible egg white is fine.
Heat an aebleskiver pan on medium heat and brush the indents with some oil or butter.
Drop scant two tablespoon batter into each indent and cook until a thin shell begins to form
and then use two wooden skewers to gently turn the spheres over.
If you are going to fill them, place a half teaspoon jam into the centre of the indent while the puff is cooking.
Once the shell forms, and the jam sinks into the batter, flip the puff over.
Sometimes the jam will leak, but they still taste good.
You can also add about four or five chocolate chips to the centre and once a crust forms, flip them over.
Serve warm dusted with powdered sugar or if plain, with syrup or jam on the side.
NOTE: you will have to play with the heat, I am constantly adjusting the heat so the puffs don’t over brown or under cook.
Hope you are all enjoying your summer. This week sees the start of the Islamic holy month of Ramadan… yes, it’s that time already!
Time to give up food and focus on prayer and good deeds.
I wish you all a great week ahead and leave you with a picture of Laith walking through Echo Lake Park.