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Pineapple Cobbler via [allyou]
Be the first in your friends to like it
OPULUXE Lounge Grooves™ PlayList
Yield: 8 Servings
Cost per Serving: $.46
Ingredients
- 1 cup all-purpose flour
- Pinch of salt
- 1 cup sugar
- 1 tablespoon baking powder
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 stick (1/4 lb.) unsalted butter, melted
- 1 (20 oz.) can pineapple chunks in juice, drained
Preparation
Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.
Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.
Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.
Lemon Ricotta Pancakes via [cupcakesandcashmere]
by Emily
When I was little I loved the ritual of Saturday morning pancakes. The buttery smell wafted through the entire house and was a guarantee that the rest of the morning would be spent indulgently lazy and satisfied. I still feel the same way about pancakes and now appreciate slightly more refined recipes like these lemon ricotta pancakes with lemon curd and raspberries (recipe here). Instead of waiting until the weekend to try them, I decided to make them for dinner and they were full of flavor and a fun change from our normal routine.
TIRAMISU Pancakes via [steamykitchen]
Tiramisu Pancakes
A few days ago, I put a call out on Twitter for help.
Marscapone help, to be specific.
Many people came to the rescue, however
it was @Ivoryhut her
responded with a recipe idea that went beyond delectable.
Tiramisu Pancakes.
oh. hell yeah.
Why not have dessert for breakfast? Oh wait, this is getting
confusing. Tiramisu Is breakfast for dessert, because there’s coffee in
it right?
huh?! Never mind! Just….just…go make these pancakes!
And while you’re at it, come visit Ivory Hut food blog – This woman can
make bread, the most beautiful striped bread
even! (and no, Ivory Hut is not her name, it’s her blogname!)
These photos and recipes are from Ivory Hut – enjoy!
~Jaden
These amazing Tiramisu Pancakes started out as a casual idea spurred
by a tweequest for things to do with half a cup of mascarpone, and the
fact that I had just posted a pancake recipe on my blog. Five batches
of pancakes later and more mascarpone cream ingested than I care to
reveal (more than half of which was simply the result of gluttony), I
now have what is proving to be the favorite breakfast item in my house.
The fact that it also easily works as a dessert gives it extra
versatility points.
The maple-butter glaze is optional, but it gives the pancakes a
nice boost of sweetness and extra maple flavor to remind you that these
are, in fact, pancakes. The mascarpone cream is what really pulls it
all together. If you’re serving this to kiddies, you can substitute
sweetened espresso or very strong coffee for the liqueur. That is, if
they’re allowed to have coffee.
I also maintain that, as decadent
as it sounds, it might be a tad healthier than regular pancakes
because you’re not drowning it in syrup. Really, there isn’t much sugar
in this recipe. For the entire batch, even if you make the glaze, you
only use about 4 tablespoons of maple syrup. That’s less than a
tablespoon per person. I think that more than makes up for the extra
mounds of cream.
~Ivory Hut
==========
Tiramisu Pancakes
recipe from Ivory Hut
(Serves about 5 reasonably hungry people)
For the pancakes:
2
cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa
powder, slightly rounded, sifted
2 teaspoons baking powder
1/2
teaspoon baking soda
a generous pinch of salt
1 1/2 cups milk
1/2
cups sour cream
3 large eggs
4 tablespoons butter, melted
2
teaspoons vanilla
2 tablespoons instant coffee
For the glaze
(optional):
1/4 cup maple syrup
3 tablespoons softened butter
2
tablespoons coffee liqueur
For the cream:
4 oz. mascarpone
cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2
tablespoons maple syrup
Instructions:
Start by preparing the cream and the glaze. For the
cream, beat all ingredients together and whip until you have soft
peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing,
and is what really makes these pancakes. If you like generous amounts
of cream on your pancakes, you might want to make a double portion.)
The glaze is optional, but very, very (and I mean very) good. Simply
combine the ingredients well. Set aside.
In a medium bowl, combine the flour, sugar, cocoa
powder, baking powder, baking soda, and salt. Make sure the cocoa
powder is well sifted, so that it will dissolve evenly.
In a separate bowl, combine the milk and sour cream
until smooth (it helps to slowly dilute the sour cream with the milk
while whisking, which reduces the chances of clumps). Add the instant
coffee powder and mix well until dissolved. Whisk in the eggs, melted
butter, and vanilla. Add the wet mixture to the dry ingredients, mixing
gently until you have a slightly lumpy batter but without any large
clumps of flour. If batter is a little runny, add a tablespoon or two
of flour.I like to transfer my batter to a measuring cup or something
else with a spout, for easier cooking.
Let the batter sit while
you preheat your griddle. When griddle is hot, drop batter in portions
desired (1/4 cup for regular-sized pancakes) onto the greased griddle.
When bubbles come up and edges look cooked, gently flip to cook the
other side. Once pancakes are cooked, transfer to a plate.
Spread a small amount of the maple glaze over the top
of the pancake so it soaks in while still hot. Continue with the
remaining batter until done.
To serve, dollop a generous amount of the cream in
between layers of pancakes. Top with more cream, and then top with
shaved chocolate, or a light dusting of sifted cocoa powder.
Serve
with extra cream and/or glaze on the side for dipping. A bonus: these
pancakes taste amazing even when cold.
Recipes from the Sweet Tooth Fairy: Mocha Crepe Cake via [notebook]
Mocha crepe cake
Serves about 10
Preparation time: 20 minutes
Cooking
time: 30 minutes (plus 30 minutes resting and 3 hours chilling time)
4
eggs, lightly whisked
1 cup (150g) plain flour
1 1/2 cups
(375ml) milk
2 tbs caster sugar
2 tsp vanilla bean paste
Melted
butter, to grease
Filling
200g dark chocolate,
coarsely chopped
2/3 cup (160ml) thin cream
1/4 cup (60ml)
freshly brewed espresso
Mocha sauce
200g dark
chocolate, chopped
1/3 cup (80ml) thin cream
1/4 cup (60ml)
freshly brewed espresso
2 tbs coffee liqueur
2 tbs brown sugar
- Combine the eggs and flour in a medium bowl. Gradually add milk,
while continually stirring, until well combined and mixture is smooth.
Add sugar and vanilla and stir to combine. Set aside for 30 minutes to
rest. - Heat a 15cm non-stick frying pan over medium heat. Brush with melted
butter. Pour in enough batter to coat the base of the pan. Cook for 1
minute or until lightly golden and just set. Use a spatula to turn and
cook for a further 30 seconds or until golden. Transfer to a plate.
Repeat with remaining batter, reheating and greasing pan between
batches. - To make filling, place chocolate, cream and coffee in a heatproof
bowl over a saucepan of simmering water. Use a metal spoon to stir for 5
minutes or until chocolate melts and mixture is smooth. Remove from
heat; cover with plastic wrap. Place in the fridge, stirring
occasionally, for 30 minutes or until mixture cools and thickens. - Line a 20cm springform pan with plastic wrap. Place a crêpe in the
pan. Spread with a little fi ling. Continue layering with crêpes and
filling, finishing with a crêpe. Cover with plastic wrap and place in
the fridge for 3 hours or until chilled and set. - To make the mocha sauce, combine the chocolate, cream, coffee,
liqueur and sugar in a heatproof bowl over a saucepan of simmering
water. Stir for 5 minutes or until sauce is smooth. - Turn the cake onto a clean surface. Use a sharp knife to cut into
wedges. Place on serving plates and drizzle with hot sauce.
Photography: Steve Brown Stylign: Jane Hann
Related Articles
- Recipe: Mocha Cake with Coffee Icing (seattletimes.nwsource.com)
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