Caramel Pecan Aebleskiver (Danish Pancakes) with Homemade Caramel Sauce

I've been having lots of fun with my new Aebleskiver Pan that my husband bought me for Christmas.  I'm getting more adept at the flipping concept and making them nice and round.

The kids wanted some the other night so I thought...why not.  Let's make some.

To change it up a bit I decided to make some homemade caramel to go with them instead of syrup, and throw some chopped pecans into the mix for some extra texture.

I used the basic vanilla batter recipe found Here in the original post  and made them the same way.  I added 1/2 cup of chopped pecans into the batter and made them as described in the previous post.

The kids were fascinated watching me make homemade caramel though, and after we ate all the aebleskiver, we chopped up some granny smith apples, and dipped them in the caramel for an extra treat the next day.

Caramel Sauce.
1 1/2 cup sugar
1 1/4 cup heavy cream
pinch salt

In a heavy high sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, (approx 5 minutes)
Continue to cook, stirring with a wooden spoon until the sugar is melted and turns medium amber in colour.  Approx 3 minutes.
Very carefully pour the cream down the sides of the pan into the sugar in a slow, steady stream.  It will bubble and spatter alot so please ensure your hands and arms are protected.  Stirring constantly until completely smooth.  stir in the salt.  Transfer the mixture to a small bowl and let cool completely. 

This can be refrigerated to make a thicker filling, or re warmed to to ice cream, pancakes, dip for apples etc.  This was a real treat for the kids and easy peasy to make.

More Lemons- Lemon Cookies with Icing (Anginetti)

My family was never stuck on italian traditions but we had many friends who made traditional Italian desserts that would collect at our home around the holidays.

One of these treats were lemon cookies called Anginetti.  The ones that came to our home had a lemon glaze on them, which were delicious on their own, but I took a different tack on it.  These cookies aren't super sweet so a glaze or icing on top takes it from yummy to holy yum.

Instead of using a lemon glaze I decided to use up the last of the Limoncella buttercream Icing I made for the cupcakes in yesterday's post  .  These cookies are kind of cakey in texture and not too sweet.  I simply piped a small amount of icing on top of each.  I'm thinking next time I make them I will cut the cookies in half after baking then ice between like a cookie sandwich.  The limoncella icing combined with the cakey texture and subtle flavour of the cookie is a perfect combination.

Anginetti (Italian Lemon Cookies)

1/2 cup sugar

1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt

Preheat oven to 350°F.


Cream together sugar and shortening.
Add eggs and lemon extract and beat well.
Add flour, baking powder and salt; Mix well.
The dough should be soft and sticky.
With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown.
Remove cookies from cookie sheet and allow to cool completely on wire racks.

Frost cookies with a simple glaze or with the Buttercream Limoncella Icing 
1 1/4 c. butter (2 1/2 sticks) softened
2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 Tbsp Limoncella liquor (if you don't have limoncella you can use the equiv. in lemon juice)
3 c. powdered sugar

Whip the butter until fluffy. Add 1 Cup of powdered sugar and whip again until smooth and fluffy. Add the lemon rind and lemon juice. Whip again, add another cup of powdered sugar again whipping until smooth. Add the limoncella and whip again. Add the final cup of powdered sugar and whip until light and fluffy.

Delicious Lemon Cupcakes with Limoncella Buttercream Icing

Straight up...these are amazing.  I have to give credit where it is due and that belongs with Our Best Bites blogger.  I was looking for some good lemon recipes and did she deliver.  I changed the icing a minor touch but she deserves all the credit for this one.  She actually has a pretty amazing blog.  Very creative lady who I've been following for a long time.  Her tie died eggs for easter have become a hit in this house!!

Anyhow.  These cupcakes are light tasting, and not too strong in flavour.  They have enough substance though that you only need one as a nice snack without needing to go back for more and more....let's face it..there are some cupcakes that just don't fill you enough...this one is not like that.  I changed the icing to include limoncella as I'm not a fan of lemon extract...not sure why, but I love Limoncella since our trip to Italy and use it a lot in baking now.

Lemon Cupcakes

1 1/2 c. (3 sticks) of REAL butter
3 c. cake flour (no substitutions here--you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk  ( if you don't have buttermilk on hand, just use regular milk and add some lemon juice into it to curdle a bit)

Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don't go skimping here--you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.  (my own note...I agree completely...whip em, whip em good)

While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.


With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.

Using a measuring cup place approx 1/4 cup of batter into each muffin cup. (Notes from Sara and Kate at Best bites:  Fill these almost to the top--due to the final texture (again, think super-moist and light pound cake), these cupcakes won't have a nice, curvy crown, but that's okay--no one will ever know or care.)  I'll be honest...mine came out pretty nicely with no sunken tops.

Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don't want to overbake these even a bit, or they'll start to lose their delicious moisture. Remove from oven and cool completely. Frost with Limoncella buttercream icing.
 
Limoncella Buttercream Icing
 
1 1/4 c. butter (2 1/2 sticks) softened

2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 Tbsp Limoncella liquor (if you don't have limoncella you can use the equiv. in lemon juice)
3 c. powdered sugar

Whip the butter until fluffy.  Add 1 Cup of powdered sugar and whip again until smooth and fluffy.  Add the lemon rind and lemon juice.  Whip again,  add another cup of powdered sugar again whipping until smooth.  Add the limoncella and whip again.  Add the final cup of powdered sugar and whip until light and fluffy.

Pipe onto cupcakes with a large star tip.

These are so good.  I had some leftover icing and made some lemon cookies and topped them with the icing as well...Oh my heaven...to die for good...I'll blog the recipe for the cookies tomorrow.

Simply Sinful Cheesy Chicken Pot Pie..help me win a baking contest. (Now for charity)

To all my followers and friends who visit this site. Please take a moment and vote for my Simply Sinful Cheesy Chicken Pot pie recipe in Canada's Pillsbury Baking Challenge.

http://www.bakingchallenge.ca/recipes/82161242af/

Voting is now open until the end of Jan. (27th) and you can vote once a day. I was going to post this recipe to the blog ages ago but held off while the contest was open. Here it is in all it's glory. I would ask that you visit the contest and rate my recipe though please. Originally I was going to give the appliances to my mom, donate the grocery gift cards, and enjoy the cleaning services myself.  As this contest has progressed I've decided to donate any prizes won to Charity.  Appliances will be donated to our local shelter for abused women, groceries to our local food bank, and I'm still working on the cleaning service.  My goal in this is to get to the finals and have my recipe judged.  That has been my goal since the beginning.  Anything else is really gravy.  So please take a moment to register at the above link and help me reach both my goal and hopefully win some prizes for some very worthwhile causes. 

Let me know how you like this recipe if you try it.  It has become a family favorite in our house and it's so good!!!  I mixed it up a little bit over the holidays, using turkey and leftover veggies from Christmas...just as yummy (oh, and I added some precooked elbow noodles into it instead of topping it with Biscuits.  The kids loved the twist on the traditional mac and cheese.

INGREDIENTS
4 (6oz) boneless chicken breasts, cubed small and cooked
2 cups shredded old cheddar cheese
125 grams (1/2 block) regular cream cheese
1/2 cup shredded fresh parmasean cheese
2 cans Cream of Chicken soup
2 cups chopped cauliflower

1 cup chopped broccoli
1 cup frozen mixed vegetables (or chopped carrot)
1 chopped or finely sliced, large shallot
1/2 cup chopped celery
1 tbsp olive oil
2 pkgs Pillsbury Biscuits (you can substitute my Buttermilk Scones here, or a premade pie crust)

INSTRUCTIONS
Prepare chicken ahead of time. Small cubes sautéed.
In a medium to large size saucepan, place olive oil. Over medium high heat sauté shallots and celery until soft and clear.

Lower the heat and add cream cheese, allowing it to melt. When melted add two cans of cream of Chicken Soup (non diluted) and combine well. Add the two cups of old cheddar and mix until well combined/melted. Add remaining parmasean cheese and combine well.
Add to the mixture the cooked chicken and all vegetables. Combine well.
Split the mixture into two 8-inch casserole dishes or one large casserole dish.
Place the Pillsbury Biscuits over the mixture to completely cover. Bake at 375 Fahrenheit for 30 minutes. Remove from oven, allow to set for 5 minutes and enjoy.
You may also substitute Pillsbury Refrigerated Pie crusts for the biscuits. This recipe will make two pies.

Ameretto Cheesecake

This one comes from my husband.  It's an absolutely delicious  dessert.  Dangerous for me as it's one of the few I will eat the whole thing if self control did not exist.

Perfect for Christmas, New Year or any other special dinner party.

Base:  1 1/4 cup Oreo cookie crumbs
1/4 cup sugar
1/8 lb butter
2 blocks semi sweet chocolate
Melt the chocolate and butter together add the crumbs and sugar until well combined.  Press on the bottom of a greased springform pan and set aside.

Ingredients: Cake
3 Blocks Cream Cheese
1/2 cup ground almonds
1 cup sugar
3 eggs
1 tbsp Ameretto
1 tsp Pure Almond Extract

Cream the cheese with the almonds, then add other ingredients until smooth.  Gently pour over the chocolate cookie base. Bake at a 350 degrees for 40-45 minutes.   A tip I picked up some time ago was to put an oven proof cup with water in the oven with the cheesecake.  It prevents it from cracking while baking.

Topping:
1 cup sour cream
1 tsp almond extract
2 tbsp sugar.  Mix well and spread on cheesecake while still hot after removing from the oven.  Garnish with sliced almonds.  Place back in the oven at 350 F for 5 minutes.  Remove, let cool completely before removing the springform.

SOOOOO Good!!