Mini Puffed Oven Pancakes with Berry Sauce
recipe by ourbestbites.com
Ingredients
1/2 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste
Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter. But we’re going for quick and easy here so I just grab the spray. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.
Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
Yields about 24 mini muffin pancake puffs
***I prefer to fill the puffs with cream cheese filling
-Beat cream cheese, powdered sugar and either milk or heavy cream until smooth and creamy (I don't measure these ingredients, I just add them to taste)
Thursday, July 16, 2015
Hawaiian Fried Breakfast Rice
Recipe by Our Best Bites (adapted)
Ingredients
4 teaspoons extra-virgin olive oil (I used 2 teaspoons of our chili olive oil and 2 teaspoons of our garlic olive oil)
1 teaspoon minced garlic
1 small red bell pepper, minced
4 cups leftover white or brown rice
1 cup chopped fresh pineapple (about 1/2 medium pineapple)
1/2 cup sausage
1 cup chopped ham (about 4 ounces bacon, weighed before cooking)
3 tablespoons low-sodium soy sauce
2 teaspoon brown sugar
1/2 teaspoon ground ginger
Eggs (4-5 if scrambling; 1 egg per person if frying)
Salt and pepper to taste
Instructions:
In a large skillet over medium heat cook sausage then add the olive oil. When hot, add garlic, ham, and bell pepper and sauté until fragrant and the peppers are tender crisp.
While the veggies are cooking, whisk together the soy sauce, brown sugar, and ginger. Set aside.
Add the rice to the pan and stir to combine, cooking until the rice is heated through. Add the soy sauce mixture and stir to combine. Add the pineapple and stir to combine. Season to taste with salt and pepper. Cover and turn heat to low to keep warm.
In a separate pan, cook eggs as desired (we’ve done scrambled and fried and I think we prefer them scrambled; if you fry the eggs, plan on frying at least 1 egg per person.) If you scramble the eggs, mix them in with the rice before serving. If frying, divide the rice into individual portions before serving, then top with an egg and serve immediately. Makes 4-6 servings.
Ingredients
4 teaspoons extra-virgin olive oil (I used 2 teaspoons of our chili olive oil and 2 teaspoons of our garlic olive oil)
1 teaspoon minced garlic
1 small red bell pepper, minced
4 cups leftover white or brown rice
1 cup chopped fresh pineapple (about 1/2 medium pineapple)
1/2 cup sausage
1 cup chopped ham (about 4 ounces bacon, weighed before cooking)
3 tablespoons low-sodium soy sauce
2 teaspoon brown sugar
1/2 teaspoon ground ginger
Eggs (4-5 if scrambling; 1 egg per person if frying)
Salt and pepper to taste
Instructions:
In a large skillet over medium heat cook sausage then add the olive oil. When hot, add garlic, ham, and bell pepper and sauté until fragrant and the peppers are tender crisp.
While the veggies are cooking, whisk together the soy sauce, brown sugar, and ginger. Set aside.
Add the rice to the pan and stir to combine, cooking until the rice is heated through. Add the soy sauce mixture and stir to combine. Add the pineapple and stir to combine. Season to taste with salt and pepper. Cover and turn heat to low to keep warm.
In a separate pan, cook eggs as desired (we’ve done scrambled and fried and I think we prefer them scrambled; if you fry the eggs, plan on frying at least 1 egg per person.) If you scramble the eggs, mix them in with the rice before serving. If frying, divide the rice into individual portions before serving, then top with an egg and serve immediately. Makes 4-6 servings.
Caramel Creme Brulee
1/2 cup sugar, divided
1 tbsp. water
1pint heavy whipping cream
1/2 vanilla bean, split and with seeds scraped and reserved
3 egg yolks
Preheat oven to 325 degrees. Combine the tbsp. water with quarter cup sugar in a medium saucepan over high heat. Swirl the pan several times while the sugar dissolves and melts. Tend it carefully as the syrup starts to brown, removing from heat once the melted sugar is evenly golden.
Slowly pour the heavy cream into the melted sugar, stirring gently. The mixture will bubble and the sugar will harden. Add the vanilla bean with seeds. Cook it over medium heat until the sugar dissolves into the cream. Remove from the heat as soon as the cream comes to a full boil. Cover and let it cool slightly.
In a four cup glass measuring cup, beat the egg yolks until thick and light yellow. Gradually add the cream mixture into the yolks, stirring constantly to avoid cooking the eggs.
Place four ramekins in a glass baking dish and divide the cream and egg yolks between them. Add enough hot water to the baking dish to come three quarters of the way up the ramekins to create a bain-marie.
Bake the custards 40-45 minutes, or until they are set but still tremble in the middle when gently shaken. Remove from the bain-marie and chill for at least 2 hours or up to three days tightly covered.
When ready to serve, sprinkle a tbsp. of sugar onto the custard and spread evenly with the back of a spoon. Using a kitchen torch, carefully melt the sugar on top evenly , browning it lightly. Swirl the melted sugar slightly to even the surface before returning to the fridge for 5-10 minutes to set.
*I warm the cream before mixing with the sugar.
*I melt the sugar with water until it cracks and pour on top of the custard instead of using a torch.
(from thejbkitchen.com)
1 tbsp. water
1pint heavy whipping cream
1/2 vanilla bean, split and with seeds scraped and reserved
3 egg yolks
Preheat oven to 325 degrees. Combine the tbsp. water with quarter cup sugar in a medium saucepan over high heat. Swirl the pan several times while the sugar dissolves and melts. Tend it carefully as the syrup starts to brown, removing from heat once the melted sugar is evenly golden.
Slowly pour the heavy cream into the melted sugar, stirring gently. The mixture will bubble and the sugar will harden. Add the vanilla bean with seeds. Cook it over medium heat until the sugar dissolves into the cream. Remove from the heat as soon as the cream comes to a full boil. Cover and let it cool slightly.
In a four cup glass measuring cup, beat the egg yolks until thick and light yellow. Gradually add the cream mixture into the yolks, stirring constantly to avoid cooking the eggs.
Place four ramekins in a glass baking dish and divide the cream and egg yolks between them. Add enough hot water to the baking dish to come three quarters of the way up the ramekins to create a bain-marie.
Bake the custards 40-45 minutes, or until they are set but still tremble in the middle when gently shaken. Remove from the bain-marie and chill for at least 2 hours or up to three days tightly covered.
When ready to serve, sprinkle a tbsp. of sugar onto the custard and spread evenly with the back of a spoon. Using a kitchen torch, carefully melt the sugar on top evenly , browning it lightly. Swirl the melted sugar slightly to even the surface before returning to the fridge for 5-10 minutes to set.
*I warm the cream before mixing with the sugar.
*I melt the sugar with water until it cracks and pour on top of the custard instead of using a torch.
(from thejbkitchen.com)
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