Eggs in a Hole Pancakes

So this morning I was in the mood for pancakes.  But I heard sunny side up eggs calling my name too, so the only thing to do was to make Eggs in a Hole Pancakes. Takes a little bit of practice but after a couple of tries I got it right. I even drizzled syrup over the top!   Yum.

Eggs in a Hole Pancakes

2 tablespoons butter

1 tablespoon cooking oil

3 cups Pancake mix, prepared as directed

4 eggs

salt and pepper, to taste

1 tablespoon maple syrup

Crack one egg into a small bowl and set aside.

Preheat a large skillet  over medium heat and add oil and butter. Add about ⅓-1/2 cup of the batter to the pan.  I like to make these one at a time but you can do more if you want.

 

When bubbles begin to form on top, carefully flip the pancake over and cook for less than a minute on the other side…until lightly golden but not done.

 

Immediately after flipping, use a glass or a cookie cutter or a knife to cut a circle out of the center of the pancake.   Carefully pour the egg from the bowl into the hole and season with salt and pepper.

 

Cover skillet for 1 to 2 minutes, until the whites have set. Slide onto a plate, egg side up, and serve with maple syrup.

 

  

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Roasted Prosciutto-Wrapped Asparagus

It just doesn't get any easier than this; oh my gosh this dish is so addicting!  I made it the first time as a side dish for Easter about 8 years ago and since then I make it whenever I make asparagus.  It’s that good!  Just two ingredients and less than 10 minutes.  How easy does it get? 

• Roasted Prosciutto-Wrapped Asparagus
• 
  
• 1 bunch fresh asparagus, washed and trimmed
  1 package of prosciutto
  
  Preheat oven to 400 degrees. Snap off woody ends of Asparagus to make them all about the same length. Wrap each asparagus spear with a slice of prosciutto. Line them side by side on baking sheet and roast for about 15 minutes or until asparagus is faintly charred and tender.  No need to salt because the prosciutto is salty enough.
  
  
  
  

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Ambrosia (AKA "The Pink Stuff")

Remember this pink stuff?  That's what we called it when we were kids. My brother and I used to pick out the marshmallows and cherries and leave the rest. My Mom never made Ambrosia but it was always on our holiday table.  A friend would bring it for Easter dinner. A coworker would bring it to the company picnic. The in-laws would bring it for Christmas and Thanksgiving an the neighbors would bring it to potluck. It used to just show up at every gathering. It still does!   But the Ambrosia I make today is very different from the old recipes that used mayonnaise or Miracle Whip. This is the modern day pink stuff!

 


Ambrosia (AKA "The Pink Stuff")

1 (8 oz.) tub of whipped topping, thawed

1 cup sour cream

1 (8 oz.) can crushed pineapple

1 (15 oz.) can mandarin orange segments

1 1/2 cups sweetened coconut flakes

1 1/2 cups mini marshmallows

1 (10 oz.) jar of maraschino cherry halves

1/2 cup chopped pecans or walnuts (optional)

1 cup red or green seedless grapes, sliced in half (optional)

The most important step in making Ambrosia is to drain your fruit. I don't mean just put your hand over the can and allow some juices to run through. I mean dump it all out in a colander and let it drain in the sink for at least 3-4 hours. There is nothing worse than wet and soggy Ambrosia.

 In a medium bowl, combine whipped topping and sour cream. Add in coconut flakes and marshmallows. Then gently fold in the crushed pineapple, mandarin oranges, maraschino cherries and grapes and nuts, if using. Cover with plastic wrap and refrigerate for about an hour before serving.

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The Perfect Carrot Cake

What makes the perfect Carrot Cake?  Well it has to be moist...that's the first rule. You can never have a dry cake. And it has to be dense...but not too heavy. It has to melt in your mouth without being mushy. It has to be full of flavor with just a hint of sweet spice. It has to have carrots, but not so many that you can taste them.  And the frosting has to be rich and creamy and it can't have that fake taste like you get on those cheap cakes at a grocery store. It has to have that perfect combination of sweet and tangy.  And the cake has to get better each day as the flavors all meld together.  And this is it my friends....this is the perfect Carrot Cake.

The Perfect Carrot Cake

Cake

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

3 cups carrots, finely grated

2 cups pecans, chopped (optional)

Preheat oven to 350°. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and 1 1/2 cups pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

Frosting

2 (8 oz) packages cream cheese, cut into cubes, at room temperature
2 sticks unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Pinch of salt
1/4 cup heavy cream, cold

Using a mixer, beat the cream cheese and butter  until smooth, about 2 minutes, scraping down the side as necessary, Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. 

 
With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.


To Assemble

Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake.  Top with more pecans if desired.

 
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Chocolate Chip Cookie Cups

Sometimes in life you just have to make important decisions.  Some of those decisions are major and require sudden change.  Sometimes those decisions are the best decisions you’ve ever made…..like the recent decision I have made to give up chocolate chip cookies for Chocolate Chip Cookie Cups.  Why you ask?  Because it’s not just a chocolate chip cookie….it’s a chocolate chip cookie  filled with whatever I want.  I mean why just eat a cookie when you can eat the cookie and the filling too?  This was one of those decisions that makes me very happy.

Chocolate Chip Cookie Cups

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (4 ounces) unsalted butter, softened

3/4 cup packed brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup semisweet chocolate chips

In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.  In a large mixing bowl, beat the butter and brown sugar until light and creamy, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips.

Scoop out the cookie dough with an ice cream scoop and then roll into 1 inch balls and place them in a very well-greased or sprayed muffin tin. Using something small and round, press the dough balls down so they form a cup shape. I use a small spice jar or my smallest measuring cup.

Bake in preheated oven for 10-12 minutes or until golden brown. Cool completely before removing from the pan.

Filling

1½ cups heavy cream

1 teaspoon vanilla extract

¼ cup sugar

¼ teaspoon sea salt

3 egg yolks

3 ounces dark chocolate, coarsely chopped

whipped cream, to serve

Crack three egg yolks in a small bowl and set aside.

Use a double boiler or a glass bowl that will fit on top of a saucepan. Fill half full with hot simmering water. Pour in the cream and warm it for 3 or 4 minutes. Whisk in the vanilla, sugar and salt. Continue whisking until the sugar is dissolved.

Spoon a little of hot cream into the egg yolks to temper them, and then pour the remaining egg yolks into the milk mixture, stirring continuously for 2 to 3 minutes. Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon.

Pour the custard into cooled cookie cups and cover with plastic.  Refrigerate until set.  Top each cookie cup with your choice of sprinkles, white chocolate chips, whipped cream, or whatever you like.  For a real treat, fill them with vanilla ice cream and drizzle chocolate syrup on top! 

 Short Cuts:

Use refrigerated chocolate chip cookie dough and roll into balls to make your cups. Use instant chocolate pudding mix as directed for your filling.

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