Birthday and spring cards

Filled Pancakes

I had been enamored of the filled-pancakes pan (aka, an ebelskiver pan) in the William Sonomacatalog since last year, but could never justify buying such a thing that takes up space just for a once-and-awhile breakfast treat. However, with a giftcard in my hand and nothing else that I wanted or could afford at William Sonoma, I impulse bought it last week Monday.

I was impressed with my restraint in waiting till Sunday to try it out. I would have tried it on Saturday, but I was feeling digestive-system guilty yesterday morning, so opted for high-fiber cereal instead. Thus, after working hard this morning (including getting to the grocery store shortly after 6am) to get tonight's meal in the works, I decided it was time to try out the pan!

I used the recipe on the back of the packaging, with minor modifications:

Filled Pancakes Batter

1 c all purpose flour
1 T sugar
1/2 tsp baking powder
1/4 tsp salt
2 eggs, separated
1 c milk
2 T butter< melted

1/2 to 1 c assorted fillings (preserves, peanut butter, chocolate)

Mix dry ingredients. In a small bowl, whisk melted butter, milk, and egg yolks. Add to dry mix.

In a separate bowl, beat egg whites till stiff peaks form. Fold whites into rest of batter.

Spray pan or melt butter on medium high heat. Pan is read when there is bubbling of butter or spray. Add 1 T batter, 1 T filling, 1 T batter. Cook 2-3 minutes or until the pancake shifts. Using to wooden sticks or a spoon (try not to scrape the pan), flip the pancakes and cook another couple minutes. Remove using a spoon.

This is half of the recipe on the packaging. and made about 20 pancakes. I used strawberry preserves, peanut butter, and chocolate chips and liked all well enough, though the preserves were the best.

Grrr, I should have taken pictures, but I'll have to try to remember next time. All in all, quite a worthwhile purchase for $40 bucks and even better with a gift card.

Spring Flowers

I may still add titles, but this is good for now. I've been way behind on my card-making, so it's nice to have something done.

Strawberry Layer Cake

Here's the recipe for yummy cake I made for Easter 2009. I loved it and ate it all week long. The recipe is an adaptation (mostly a reduction) of a reader's submission that appeared in May 2009 Bon Appetite, p 16.

INGREDIENTS

Frosting

8 oz cream cheese

1/2 c butter

2 c powdered sugar

1/4 c seedless strawberry jam

6 Tbs heavy whipping cream

Cake

1.5 c cake flour

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1.5 c sugar

1/2 c butter

3.5 eggs (I used 2 eggs, 3 egg whites)

1 Tbs vanilla

1/2 c sour cream

1/2 c seedless strawberry jam

1.25 lbs sliced strawberry

DIRECTIONS

Frosting: With an electric mixer, beat cream cheese and butter until smooth. Beat in sugar, then jam. In separate bowl, beal whipping cream until stiff peaks, then fold into butter mix. Chill, covered, 2 hours or until firm.

Cake: Preheat oven to 325 degrees. Grease 2 round 8-9 inch cake pans. Sift dry ingredients in a large bowl. In a med bowl, mix sugar and butter until fluffy. Add eggs and vanilla, then sour cream (beat 30 secs). Stir in flour mixture, beating well after each addition. Divide batter between pans.

Bake cakes until toothpick comes out clean, 45 min or so. Cool in pans for 10 min, then remove to cool completely.

To assemble: Cut cake in half, using serrated knife. Place first cake half, cut side up, on platter, spread 2 T jam, then strawberries, then frosting and top with other cake half. Repeat 2x. After placing top layer, frost completely and decorate with remaining or additional sliced strawberries. Chill until ready to serve.