cooking ala mel

Apple Oven Pancake

July 29, 2011

I have pages upon pages of recipes bookmarked that I want to try someday. One that’s probably been bookmarked for the longest that I have yet to try is this apple oven pancake from A Chow Life. The reason it’s been so long is probably because I’m not sure how Alex would like it. But then I was off from work, and I was having breakfast by myself…so I decided I’d finally make this. And it was delicious. I’m glad I finally got around to it.

To pack in some more protein and fiber, I used some coconut flour as well as white whole wheat in this recipe. I love the flavor of coconut flour, and it really enhanced this apple pancake! The only issue I had with this was that the batter was not very sweet, and because I used a pyrex baking dish, it ended up a bit thicker, so the apple sweetness wasn’t quite enough. I drizzle it with some maple syrup though to help that out!

Paired with a bit of light whipped cream, you’ve got yourself a perfect breakfast.

Apple Oven Pancake

serves 4

4 cups diced apples
1/2 cup water
2 packets truvia
4 large eggs, lightly beaten
lemon juice
1/2 t cinnamon
1 cup milk
1/2 cup white whole wheat flour
1/3 cup coconut flour
1 t vanilla
1/8 t salt

In a large skillet, heat the water, apples, truvia, cinnamon and lemon juice over medium high heat, until apples are soft and the liquid has evaporated. Grease a 12 inch round baking dish or 9×13 inch dish. In a medium bowl, whisk together the eggs, milk, flours, vanilla and salt. Spoon the apple mixture evenly into the baking dish and pour the batter over top of the apples. Bake for 20-15 minutes at 425ºF, until puffed and golden. Drizzle with maple syrup to serve or sprinkle with powdered sugar.

Brownie Dough Bites

July 28, 2011

With cooking and baking lately, it’s been all about simplicity and quick dishes. There’s been lots and lots of pizza. And I love pizza, so that’s totally okay with me. Waking up at 5:45 every morning for work has been a lot to get used to, but it hasn’t stopped me from making something when I can. Always a fan of a quick snack that’s nice and sweet but packed with nutrients, when I saw these brownie dough bites on Oh She Glows, I was alllll over them. I love my dough bites (chocolate chip, molasses crinkle, oatmeal raisin), so this was right up my alley.

The idea of making these into a ‘blizzard’ was really appealing to me since it’s been so hot outside, but the last time I tried making banana soft serve, I couldn’t handle how ripe the banana taste was, considering I like green bananas. I really wanted to try it again, though, so I sliced up one of my greener bananas and froze that. It ripened slightly while freezing, but it the flavor was good this time – not too ripe for me! I’ve been loving having a nice frozen treat for breakfast or with my lunch – especially since it’s so good for you!

These brownie bites are so addictive. It’s hard to keep myself away from them! And they really DO taste like brownies..so fantastic!

Brownie Dough Bites

1/2 cup cashews

1 cup Medjool dates, pitted

2 T cocoa

1/2 t vanilla

1 T maple syrup or agave nectar (I’ve used both)

1/4 t salt

1/4 cup chocolate chips

1/4 cup unsweetened coconut

1/4 cup chopped walnuts

In a food processor, grind the cashews and walnuts until they are fine crumbs. Add in the dates and pulse until chunky. Add the cocoa, vanilla, maple syrup, salt and coconut. Pulse until well blended and a dough forms. Stir in the chocolate chips or pulse them in for finer pieces. Roll into bite sized balls and place in an airtight container in the freezer!

For a ‘blizzard’:

1 banana, sliced and frozen

2 T cocoa powder (or to taste)

4-6 brownie dough bites, depending on the size you make them

In a food processor, blend the banana and cocoa together until creamy. Add in the brownie dough bites and pulse until mixed in. Add a few extra dough bites on top and serve!

Cauldron Cakes

July 14, 2011

Tonight’s the night – HP and the Deathly Hallows Part 2. Who’s going to see it at midnight? I wish I was, but alas. I work at 6:30 tomorrow morning, and it just didn’t seem logical to be THAT tired all day long. So I’m going to see it on Saturday..but that doesn’t mean I’m not celebrating in my own way tonight! I’m watching Deathly Hallows Part 1, having these:

Cauldron Cakes! Insanely chocolatey, sweet, rich cauldron cakes. I had a five hour shift today, so I set to making these right after and spent the afternoon doing that. There’s a lot of steps involved, but it was so much fun! The only thing that made it hard was the fact that I had a little kitty trying to jump on the table and eat them every chance he got.

I got the recipe for these cauldron cakes from Bakingdom, one of my favorite blogs and fellow Harry Potter nerds! She created the recipe after tasting them at the Wizarding World of Harry Potter; I’m so jealous of that! I want to go there soo bad. But anyway. These cauldron cakes are chocolate chip studded chocolate cupcakes, dipped in chocolate, stuffed with a light chocolate filling and topped with chocolate buttercream..and a chocolate handle, of course! I halved the recipe and made mini ones (as usual) and three big ones. I used a standard mini muffin tin and regular muffin tin, which worked out really well!

I’m so in love with these. I don’t care if the books and movies are done, I’m totally making these more often. Maybe I’ll have to celebrate my favorite character’s birthdays from now on (James, Sirius & Lily). James and Lily’s birthdays are right around mine, so maybe my birthday will be a good excuse for these..hmmm! Yum. Definitely try these if you aren’t going to make it out to Universal anytime soon..so worth it!

Cauldron Cakes

makes about 30 mini cakes

For the cakes:
1 cups white whole wheat flour
1/4 cup + 2 T cocoa powder
3/4 t baking powder
1/4 t baking soda
1/2 t salt
1/4 cup canola oil
1 cup sugar
1 egg
1/2 t vanilla
1/2 cup milk
1/2 cup semi-sweet chocolate chips

For the filling:
1/4 cup milk
2 1/4 t flour
2 1/4 t powdered chocolate milk mix
1/4 cup (1/2 stick) butter, softened
1/4 cup sugar
1/4 t vanilla

For the frosting:
1/2 cup (1 stick) butter
2 cups confectioners’ sugar
1/2 cup + 2 T cocoa powder
1/4 t vanilla
2 T to 1/4 cup milk

3/4 cups semi-sweet chocolate chips, for dipping and handles

For the cakes:

Grease a mini muffin tin well and set aside. Combine the flour, cocoa, baking soda, baking powder and salt in a medium bowl. In a stand mixer, mix together the oil and sugar; add in the egg and vanilla and mix until fully incorporated. Add 1/3 of the flour and mix well. Add 1/2 of the milk and mix. Add 1/3 flour. Add the second 1/2 of the milk. Add the last 1/3 of the flour and mix. Fold in the chocolate chips, making sure not to over mix the batter. Spoon about 1 T into each well and bake at 350ºF for 12-15 minutes, until a toothpick comes out clean. Remove from pan with a knife and let cool on a wire rack.

For the filling:

Combine the flour, chocolate milk mix and milk in a small saucepan, and heat until thickened over medium heat. Allow to cool completely (in the freezer speeds this up greatly!). Cream the butter and sugar in a stand mixer, and add the vanilla. Add the milk mixture and mix until light and fluffy.

For the frosting:

Cream the butter and sugar. Add the vanilla and cocoa powder and beat together. Add the milk, 1 T at a time, until it reaches the correct consistency for piping.

To assemble:

Melt about 1/4 cup of the chocolate chips in the microwave at 30 second intervals. Using a plastic bag or pastry bag, pipe U shapes onto a cold baking sheet lined with parchment paper for the handles. Allow to set completely (I put it in the fridge to quicken the process).

Melt the remaining 1/2 cup of chocolate chips in the microwave at 30 second intervals. Dip each cake into the chocolate, completely coating the bottom. Place the dipped cakes onto three chocolate chips (a tripod stand) on a wax paper lined baking sheet. Allow to set completely.

Using a paring knife, cut a cone shape into the top of each cake for the filling. Scoop about 1/2 teaspoon of filling into each cake.

Place the frosting into a piping bag with a large round tip and pipe a wide ring around the edges of the filling. Pipe more frosting on top to cover the light chocolate filling.

Once the handles are set, gently remove them from the parchment paper and place them onto the top of the cakes.

Serve and enjoy!!