Lemon Poppy seed Pancakes & OXO Give-a-way!

Oxo (the makers of numerous ergonomically friendly kitchen and household products) sent me one of their newest items – the Egg Beater to try out! 

I’ve never owned a hand-held egg beater before – and now I’m wondering why!   It is really smooth and easy to quickly mix up this batter (and I’ve also tried it with some scrambled eggs).  Like their other products that I own – the handle is really big and comfortable.  My favorite part is that it comes apart really easily to put into your dishwasher (I hate hand-washing anything).  It is perfect for eggs, batters and small batches of whipped cream.  I’m hoping to get plenty of use out of it in the future – there are lots of times I really don’t need to drag out my stand mixer or even my hand-held electric one.  So this is the perfect alternative.  

Do you want to own one?  Lucky for you OXO also sent me an Egg Beater to give-a-way to one of my readers!  

Please leave a comment in this post (no Anonymous comments) telling me what your favorite breakfast item is?

The Giveaway ends on Midnight EST December 18th, 2011.  Only open to U.S. residents. You may only enter once (duplicate entries from the same IP address will be deleted). Please leave a valid email address or website so I can reach you to claim your prize.  Winner will be chosen based on the number of comments received by random.org.

I don’t want to forget to tell you about these pancakes.  They are the perfect alternative to your usual breakfast, in case you are in a rut.  The lemon zest really makes these taste lemon-y and the poppy seeds give a bit of texture to the pancakes.  I topped them with some sliced strawberries mixed with a bit of maple sugar – which was a nice complement to the lemon flavor in the pancakes.   I definitely plan to make these again soon! Enjoy!

Full Disclosure: I was provided the Oxo Egg Beater for free as part of the Oxo Blogger Outreach program.  However, the opinions in this post are completely mine.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 2 Tbsp. sugar
• pinch of salt
• 2 Tbsp. poppy seeds
• zest of 1/2 lemon
• 1 cup milk
• juice from 1/2 lemon
• 1 large egg
• 1 Tbsp. canola oil, plus more for cooking
• Strawberries and sugar for topping (optional)

Directions

1. Combine the milk and lemon juice in a measuring cup, set aside for 5-10 minutes.

2. Combine the flour, baking powder, baking soda, sugar and salt in a bowl, set aside.

3. In a separate bowl combine the milk (now its actually buttermilk), egg, oil, lemon zest and poppy seeds.  Mix thoroughly to combine.

4. Stir all the ingredients until they are just combined.

5. Heat your skillet or griddle to medium and add a bit of oil. Pour about 1/3 of a cup of batter into the skillet.  Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. 

6. Serve with strawberries, if desired.

Source: adapted from Picky Cook

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Flourless Fudge Cookies

I was looking for an quick and easy gluten-free and dairy-free dessert recipe to make for a last minute get-together since one of my Aunts can’t have either of those items.   I easily whipped these up and baked them in no time at all.  The are super gooey and fudgey – who would think the only chocolate flavor comes from the cocoa powder.  You definitely need to use high-quality cocoa in a recipe like these (I buy mine at Penzeys), otherwise the intense fudgey flavor will not shine through.

Enjoy! 

Ingredients

• 2 1/4 cups confectioners' sugar
• 1/4 tsp. salt
• 1 tsp. espresso powder
• 1 cup Dutch-process cocoa powder 
• 3 large egg whites
• 2 tsp. vanilla extract

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners.

2. Stir together all of the ingredients until smooth and completely mixed.

3. Drop batter onto baking sheets (a cookie scoop will be very helpful since the batter is sticky).

4. Bake the cookies for 8-10 minutes, until the tops are crackly.  Cool completely on baking sheet.

Source: King Arthur Flour

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Baked Ziti with pesto

Now that the winter is no doubt upon us – I am ready for baked pasta dishes.  There is something so satisfying and comforting about pasta baked with sauce and cheeses. 

This version mixes in some pesto sauce right in with the ricotta cheese mixture.  Its an easy way to get that fresh herb taste – without having to buy fresh herbs!  I can’t just walk into my backyard and pick some fresh basil anymore – so this is perfect.   My grocery store has a great olive bar that also has fresh-made pesto – so I bought just the amount that I would need for this recipe. 

Enjoy!

Ingredients

• 1 pound ziti
• 2 Tbsp. olive oil
• 1 onion, chopped fine
• 2 cloves garlic, minced
• 1 (28 oz.) can crushed tomatoes in thick puree
• 1/4 tsp. salt
• 1 bay leaf
• 1/2 tsp. fresh-ground black pepper, divided
• 1 cup ricotta cheese
• 2 cups grated Mozzarella cheese, divided
• 1/3 cups Parmesan cheese, divided
• 1/4 cup store-bought or homemade pesto

Directions

1. Heat the oven to 350 degrees F.  Spray a 9 x 13 inch baking dish with cooking spray.

2. In a medium-sized saucepan, heat the oil over medium heat.  Add the onion and cook stirring occasionally, until translucent, about 5 minutes.  Add the garlic and cook, stirring, for 30 seconds.  Add the tomatoes, salt and bay leaf. 

3. Bring to a simmer over medium heat and cook until very thick, about 15-20 minutes.  Stir in 1/4 tsp. of the pepper.  Remove the bay leaf.

4. In a large pot of boiling salted water, cook the pasta for 7 minutes.  (It will be partially cooked). Drain.

5. In a medium bowl, combine the ricotta, 1 cup of the mozzarella, 3 Tbsp. of the Parmesan, the pesto and remaining 1/4 tsp. pepper.

6. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce.  Spread the ricotta mixture on the sauce in an even layer.  Cover with the remaining pasta and then the remaining sauce.  Top with the remaining 1 cup of mozzarella and the rest of the Parmesan. 

7. Bake, covered with foil about 30 minutes; then remove foil and bake for an additional 5-10 minutes, until top begins to brown.  Let rest 10 minutes before cutting.

Source: adapted from Bake-aholic

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Dutch Apple Pie

Out of all the desserts I made this year for Thanksgiving (Pecan pie bites, Chocolate Toffee Pie, Pumpkin pie, Lemon Meringue Pie, Concord Grape Pie) – I was most excited about this Dutch Apple Pie. 

I love a good crumb topping – and this one was about as good as they come.  You actually bake the topping separately for a bit before you top the pie – it helps prevent a soggy topping.  Absolutely genius!

Also – the apples are cooked on the stovetop – so you ensure they are all cooked evenly and to the perfect texture. 

A photo of the pie table.

And of course – the filling – it was hard to even take this photo, since I wanted to try the pie so bad.  

I promise to never make another apple pie recipe in my life – I have found ‘the one’. 

Enjoy!

Ingredients

• 1 pie crust (I use the recipe found in this post)

Apple Filling

• 2 1/2 pounds Granny Smith apples
• 2 pounds McIntosh apples
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. table salt
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Streusel Topping

• 1 1/4 cups unbleached all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 Tbsp. cornmeal
• 7 Tbsp. unsalted butter, melted

Directions

1. Bake the pie crust: Preheat oven to 425 degrees. Line unbaked pie crust with foil and pie weights.  Bake, leaving foil and weights in place until dough looks dry and is light in color, 20 to 25 minutes. Carefully remove foil and weights and continue to bake until pie shell is golden brown, 10 to 15 minutes longer. Remove from oven and set aside.

2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine.

3. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

4. Remove apples with a slotted spoon – keeping any juices remaining in the pot.  Bring drained juice and cream to boil in now-empty Dutch oven over medium-high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes.

5. Transfer apples to prebaked pie shell; pour reduced juice mixture over and smooth with rubber spatula.

6. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout.

7. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling.

8. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

Source: slightly adapted from Cook’s Illustrated

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Pumpkin Pie

I honestly can not remember the last time I made a pumpkin pie – its usually not assigned to me at Thanksgiving.  But I’m pretty sure that when I did make it I just followed the Libby’s recipe on the back of the can.   This time I wanted to try the Cooks Illustrated version – since they are the tired and true experts. And they’ve got a very interesting recipe and technique.  It was definitely more work than mixing a can of pumpkin with some spices and eggs!   But – I think it was completely worth it.   The pie was super smooth and custardy.  The pumpkin favor really shone through.  

Here is my slice – with about as much whipped cream as pie – I would have it no other way!   Enjoy! 

Ingredients

• 1 pie crust (I use the recipe found in this post)
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs plus 2 large yolks
• 1 tsp. vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1 cup drained candied yams from 15-ounce can
• 3/4 cup sugar
• 1/4 cup maple syrup
• 2 tsp. grated fresh ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. table salt

Directions

1. Bake pie crust: Preheat oven to 400 degrees F.  Line crust with foil and fill with pie weights.  Bake on rimmed baking sheet 15 minutes.  Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp.  Remove pie plate and baking sheet from oven.

2. While pie crust is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

3. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

4. Remove pan from heat and whisk in cream mixture until fully incorporated.

5. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell.

6. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 30 to 45 minutes longer.

7. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Source: Cook’s Illustrated

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