The Missing Ingredient

A Food Blog

Cinnamon-Bun Filled Pancake “Ebelskiver” November 7, 2009

Filed under: Breakfast,Dessert — xigumdrops @ 1:39 pm
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Cinnamon Buns

You need a special pancake pan to make these babies but oh are they worth it!  Williams Sonoma makes the pan “Ebelskiver” as well as a pancake mix that makes them relatively easy to make.  Not easy to make compared to the new Bisquick in a spray can but easier than say homemade donuts.  I made these for a brunch but they would be really good for a dessert too.

Source:  Williams Sonoma

For the cinnamon filling:

1/2 cup granulated sugar

2 Tbs. all-purpose flour

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature

For the cream cheese frosting:

3 oz. cream cheese, at room temperature

4 Tbs. (1/2 stick) unsalted butter, at room temperature

1 1/2 cups confectioners’ sugar

3 to 4 Tbs. milk

For the pancakes:

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 Tbs. granulated sugar

4 eggs, separated

2 cups milk

4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking

  1. To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
  2. To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
  3. To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
  4. Put 1/8 tsp. melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
  5. Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

Cin Bun Pancake Pan

    Cinnamon Bun Pancakes


    Strawberry Phyllo Harmony May 30, 2009

    Filed under: Dessert,Strawberry,Uncategorized — xigumdrops @ 11:38 am
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    Harmony Close up

    I was inspired to make this dessert from a dish my husband and I love from Woo Lae Oak, a Korean BBQ restaurant in NY.  

    8 layers phyllo dough, defrosted 

    Non-stick butter flavored cooking spray


    1 tablespoon butter, melted

    1/2 pint strawberries, washed & sliced less than 1/4 inch thick

    Low-fat strawberry ice cream, slightly softened  – look for cream/sugar as ingredients and not artificial stuff

    Strawberry whipped cream:

    1/2 cup whipping cream

    4 teaspoons powdered sugar

    3 strawberries, mashed


    1.  Preheat oven to 350 degrees.  Lay out one sheet of phyllo dough on top of a large cutting board.  Spray with cooking spray and sprinkle with 1 tsp. sugar.  Layer with another phyllo dough sheet, cooking spray and sugar, and repeat with all 8 layers.  Cut the dough into 16 pieces.  Spray muffin pan with cooking spray.  Place one piece of the dough into half one of the wells and layer a second piece on the other half to create a bowl.  Brush butter into each muffin and around edges.  Bake 10-15 minutes or until golden.  Remove from pan and let cool completely.

    2.  Whip cream and sugar to soft peaks.  Add berries and continue whipping until stiff peaks.  Refrigerate until you are ready to use.

    3.  Scoop ice cream into the bottom of each phyllo bowl, add a layer of strawberries and top with whipped cream.  Serve with sliced strawberries immediately.  Serves 8.

    Harmony Pan


    Chocolate Cranberry Oatmeal Cookies January 4, 2009

    Filed under: Dessert,Holiday — xigumdrops @ 4:35 pm
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    Definitely some of the best cookies I have ever eaten.  I made these for a book club meeting and they were a hit.  My husband who is not a cranberry fan loved them too!

    Source:  Recipe Girl 

    1 cup all purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon ground cinammon

    1/4 teaspoon salt

    10 tablespoons unsalted, room temperature butter

    1/2 cup granulated sugar

    1/2 cup packed light brown sugar

    1 large egg

    1 teaspoon vanilla extract

    1 cup old-fashioned oats

    1/2 cup semi-sweet chocolate chips

    1/2 cup milk chocolate chips

    1/2 cup white chocolate chips 

    1/2 cup coarsely chopped cranberries

    2 ounces milk chocolate or white chocolate, for drizzling


    1.  Position rack in center of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.

    2.  In a medium bowl, whisk together flour, baking soda, cinnamon, and salt in a medium bowl to blend. Set aside.

    3.  In a large bowl, beat butter and both sugars with an electric mixer until smooth. Beat in egg and vanilla. Add flour mixture and oats and blend just until incorporated. Stir in all chocolate chips and cranberries.

    4.  Drop batter by rounded Tablespoonfuls onto prepared sheets, 2 inches apart (they will spread a bit). Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

    5.  Place chopped milk or white chocolate in small glass pyrex bowl. Melt in microwave, stirring after 30 second intervals, until melted and smooth. Carefully pour chocolate into a small ziploc baggie. Snip a tiny piece off of the corner of the baggie. Squeeze gently to drizzle a zigzag pattern over baked cookies. Let stand until chocolate sets, about 1 hour.


    Kraft contest videos December 3, 2008

    I entered two of Kraft’s Cooking Channel contests.  Entries had to include one of 10 Kraft recipes and upload a 3 minute video of how to make it.  See my videos here:

    Amanda’s Bruschetta Chicken Bake from Kraft


    Amanda’s Molten Chocolate Cake from Kraft  This was awesome and so easy to make!


    Chocolate-Glazed Brownies November 2, 2008

    Filed under: Dessert — xigumdrops @ 12:04 pm
    Tags: ,

    I prefer fruit and custard desserts to chocolate but I had a request to make brownies this week.  I spent quite a while searching for a recipe that I had all of the ingredients and stumbled upon this one from Southern Living.  I substituted sliced almonds for the chopped pecans and really liked how they worked in the recipe.  I also added 1/2 cup milk chocolate chips to the batter which added a chewier texture and more sweetness.  I wasn’t crazy about the melted chips on top of the brownie but my husband loved it.  Then again he loves chocolate!  Changes in green.

    1 cup sugar

    2/3 cup butter or margarine

    1/4 cup water

    4 cups semisweet chocolate chips, divided

    1/2 cup milk chocolate chips

    1 tsp. vanilla extract

    1 1 /2 cups all-purpose flour

    1/2 tsp. baking soda

    1/2 tsp. salt

    4 large eggs

    1 cup chopped pecans, toasted (sliced almonds)


    1.  Preheat oven to 325.  Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts.  Add 2 cups chocolate ships and vanilla extract, stirring until mixture is smooth.  Let cool for 15 minutes.

    2.  Add flour, baking soda, and salt (add 1/2 cup milk chocolate chips and chopped nuts) to cooled chocolate mixture, stirring until blended; stir in eggs until blended.  Spread brownie batter into a greased and floured 13 x 9 inch pan.

    3.  Bake at 325 degrees for 30 minutes.  Sprinkle remaining 2 cups chocolate chips evenly over warn brownies, and let stand for 5 minutes to soften.  Spread over top.  Cool on a wire rack.


    Oatmeal Apple Pear Crisp October 27, 2008

    Filed under: Apples,Dessert,Pears — xigumdrops @ 8:15 pm
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    Another fruit crisp/bar?  I realize that most of my desserts involve fruit and some type of oat.  Maybe I should branch out?  At least I used Ramekins to spice it up a bit. In any event, it was very easy to make and really good.  Some of the butter could definitely be cut out.  My changes are in green.


    2 cups cooking apples, peeled and sliced (about 2 large)  (cubed not sliced-  to keep some texture to the fruit when cooked)

    2 cups pears, peeled and sliced (about 3 large)  (peeled and cubed)

    1/2 cup dried cranberries

    2 Tbs. brown sugar (dark)

    1 1/2 tsp. ground cinnamon

    1 tsp. ground nutmeg

    1-2 Tbs. lemon juice

    3/4 cup water (1/2 cup – I used juicy apples (Fuji) so I reduced the water)


    1 cup oats

    1/3 cup all-purpose flour

    3/4 brown sugar (light)

    1/4 tsp. salt

    1/2 cup butter or margarine melted


    1.  While peeling the apples and pears, keep them in the lemon juice so they don’t brown.  Place fruit (including cranberries) in a grease shallow 9-inch square baking dish.  I used 6 Ramekins.  (They were 6 huge servings; I would have used 8 but only had 6 available)

    2.  Sprinkle 2 Tbs. dark brown sugar, ground cinnamon, ground nutmeg and water (combine with apples)

    3.  Combine the dry ingredients in a separate bowl; add melted butter, mixing until crumbly.  Sprinkle crumb mixture on top of the apples/pears.  I pressed it into the apples a bit.

    4.  Bake at 375 degrees for 30-40 minutes or until apples are tender.  

    5.  Serve with vanilla ice cream.


    Pumpkin Bars with Oat Crust October 9, 2008

    Filed under: Dessert,Holiday,Pumpkin — xigumdrops @ 8:16 pm
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    What to do with that leftover pumpkin?  Pumpkin bars!  I love fruit bars as they are so simple to make and always really delicious.  Man are these really good and just different enough from a classic pumpkin pie recipe.  Too bad there is a butter overload.  Changes in green.


    1 1/2 cups quick cooking oats


    1 1/4 cups flour

    3/4 cup light brown sugar, firmly packed

    1/2 cup chopped pecans or walnuts

    1/2 teaspoon salt

    1/2 teaspoon soda

    3/4 cup butter, room temperature  (Less 2 tablespoons)


    2 cups pumpkin puree (16 ounce can)

    2/3 cup milk

    1/3 cup light brown sugar, packed

    1 egg

    1 tablespoon pumpkin pie spice *


    1.  Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan. Bake at 375° for 10 minutes.

    2.  Prepare filling. Beat filling ingredients until well blended and smooth. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.



    * recipe for pumpkin pie spice is as follows:

    1 1/2 teaspoons ground cinnamon

    3/4 teaspoon ground ginger

    1/4 teaspoon ground nutmeg

    1/4 teaspoon ground allspice