sauteed shrimp with arugula and tomatoes

ingredients (serves 4):
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 cup cherry or grape tomatoes
  • 1 garlic clove, minced
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces wild or baby arugula (4 cups)
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lemon juice
In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

recipe from martha stewart.


a bunch of roasted veggies

ingredients (serves 2-4):
1 zucchini, chopped
1/4-1/2 of white onion, sliced
handful of small carrots
boiled potatoes (however many you want)
handful or two of mushrooms, quartered
olive oil
1 clove minced garlic
parmesan cheese
i also used the 21 seasoning salute from trader joe's. but the original recipe called for lemon pepper. whatever you wish.

toss zucchini, onion, carrots, potatoes and mushrooms with olive oil, garlic and parmesan cheese (or maybe just add a layer of cheese to top of dish without tossing). toss with seasoning if desired. bake at 350 degrees fahrenheit for about 25-30 minutes.
i test my roasted vegetables with a fork. if i can stab them easily, they are usually done.

i adapted recipe from this blog.


my own tomato soup (with red pepper and garlic)

ingredients (for 2):
a little butter
1 big clove of garlic (minced)
2-3 tomatoes (the plump kind...) - diced
1/2 red pepper -diced
1/4 cup- 1/2 cup milk (optional)
salt to taste

i made this up...

add a sliver of butter to stock pot/soup pot on medium-high heat. add garlic. wait until garlic is fragrant and add tomatoes and pepper. stir and let cook for 5-7 minutes until everything is cooked and a lot of liquid has formed. stir in milk if desired.
transfer soup to blender and puree ingredients. put soup back into the soup pot on the stove for a few more minutes to heat up again.
add salt to taste.

always pairs well with grilled cheese sandwiches...


quinoa green salad

ingredients (for 2):
about 1/2 cup cooked quinoa (see box instructions)
lettuce for two
sliced almonds (or any nut)
dried berries
parmesan cheese (or any other cheese--- or not)
salad dressing (i prefer a raspberry vinaigrette or balsamic vinaigrette)

cook quinoa and let sit (to cool down a little). toss together: quinoa, lettuce, nuts, berries and cheese. add dressing and enjoy.

i think it's super gooood.


seared salmon with blueberry compote and goat cheese

salmon filet
oil (olive or grapeseed)
tiny wild blueberries (if not wild, add a little sugar to compote)
a little butter for compote
goat cheese

i made this up, so bear with me.

for compote: put blueberries in saucepan with butter on medium heat. heat up until juice forms and blueberries are desired temperature. then let them sit (without heat) so the liquid gets thicker.
for salmon: put oil in frying pan on medium to medium high heat. let oil warm and add salmon. sear salmon on each side for about 2-3 minutes.
serve with blueberry compote and goat cheese.

hope you like it.


lemon-ricotta pancakes

ingredients (makes 4 servings):
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 large eggs, separated
1/4 cup sugar
3/4 cup whole-milk or part-skim ricotta cheese
1 Tbs grated lemon zest
2 tsp unsalted butter, melted
12 strawberries, hulled and sliced (tossed with sugar is optional)

position a rack in the middle of the oven and preheat to 250 degrees fahrenheit.

in a large bowl, whisk together the flour, baking soda and salt. in another bowl, whisk together the buttermilk, egg yolks, sugar, ricotta and lemon zest. add the buttermilk mixture to the flour mixture and stir until just blended. there will be some small lumps.

in a separate bowl, using a mixer on medium speed or a whisk, beat the whites until soft peaks form. using a rubber spatula, carefully fold the beaten egg whites into the ricotta mixture until just blended.

place a large griddle or frying pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. brush with about 1/2 teaspoon of the butter. for each pancake, ladle about 1/4 cup batter onto the hot surface. reduce the heat to medium-low and cook until small bubbles appear, the edges start to look dry, and the bottoms are golden brown, about 4 minutes. carefully turn the pancakes and cook until lightly browned on the second sides, about 1.5 minutes longer. transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy. repeat with the remaining batter and butter to make about 16 pancakes, each about 4 inches in diameter.

serve the pancakes at once, accompanied by the strawberries.


recipe from williams-sonoma's essentials of breakfast and brunch cookbook.


baked pasta with spinach

ingredients (served 6-8):
1 lb. pasta
4 boneless, skinless chicken breasts (about 2 lbs.), diced --- optional
1/4 cup olive oil
8 cloves garlic, minced
1 tsp. salt
5 cups fresh spinach, chopped
1/4 cup white wine*
2 cups mozzarella cheese

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

*you can either go without the wine or use some sort of broth like vegetable or chicken.

recipe found here.


shrimp and noodles

ingredients (serves 4-6):
12 oz. cellophane (bean thread) noodles
1 lb. small shrimp, peeled and deveined
1/4 cup peanut oil
3 shallots, thinly sliced
1 head garlic, chopped
2 to 4 Thai chilies, seeded and sliced (or equivalent sriracha sauce)
1 1/2 cups grape tomatoes, halved lengthwise
1/4 cup fish sauce or soy sauce, plus more, to taste
2 Tbs. fresh lime juice, plus more, to taste
1/4 cup fresh Thai or sweet basil leaves


Place the noodles in a large bowl, add hot water to cover generously and let stand until softened, about 20 minutes. Drain the noodles and set aside.

Fill a saucepan three-fourths full of water and bring to a boil over high heat. Add the shrimp and boil just until they turn pink and curl, 1 to 2 minutes. Drain in a colander and place under cold running water until cool. Set aside.

In a wok or large nonstick fry pan over high heat, warm the oil. Add the shallots and stir-fry for about 30 seconds to soften slightly. Add the garlic and the chilies (or sriracha) and continue to stir-fry until the shallots begin to color, about 2 minutes.

Add the tomatoes and stir-fry for 1 minute. Push the contents of the pan to one side, add the 1/4 cup fish sauce to the other side, let it bubble up for a second and then add the noodles. Quickly stir and toss to combine the noodles and fish sauce. Add the shrimp, toss to combine and sprinkle with the 2 Tbs. lime juice.

Remove from the heat. Taste and adjust the seasonings with more fish sauce and/or lime juice. The dish should have a nice balance of salty, sour and hot. Add the basil and toss to mix well.

Transfer the noodle mixture to a platter or individual bowls and serve hot or at room temperature.

adapted from williams-sonoma recipe.


quinoa with black beans

ingredients (serves 2-4):
1 Tbs olive oil
3 garlic cloves, chopped and peeled
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon cumin
1/2 teaspoon cayenne (optional)
salt and pepper to taste
1 can (15 oz.) black beans, drained and rinsed
1/2 cup chopped parsley
1 Tbs lime juice

In a medium pot, heat olive oil and brown garlic. Add quinoa and toast for 30 seconds, stirring. Add broth and spices, bringing everything to a boil. Once boiling, reduce heat to medium-low and cover for 20 minutes. Fluff with a fork and add beans, parsley and lime juice.

adapted from this recipe.


spring (easter) nests

ingredients (makes 12):
1/4 cup butter
6 cups mini marshmallows
6 cups fried chow mein noodles
cadbury mini eggs (or jelly beans or peanut m&ms) --- for the "eggs"

melt butter and marshmallows over low heat in large pan. when smooth and bubbly, remove from heat. fold in noodles, shape by dropping by tablespoonfuls on to wax paper that has been sprayed with cooking spray. immediately press 3 "eggs" on to top of each mound, making it look like a bird's nest.

recipe from ben's mom.


mini frittatas

ingredients (makes 12):
2/3 Cup Asparagus thinly sliced on the diagonal
2/3 Cup Mixed Fresh Wild Mushrooms sliced to same thickness as the Asparagus
12 Eggs
1 Tbsp Heavy Cream
1/2 Cup shredded Sharp White Cheddar Cheese
6-10 Slices of Prosciutto halved lengthwise
Olive Oil

Preheat oven to 375˚ F. Over medium heat saute asparagus and mushroom in about 1 Tbsp olive oil, salt, and pepper until water from mushrooms has evaporated but the vegetables are still al dente. Remove from heat.
Place one slice of prosciutto at the bottom of each muffin well. Wrap muffin wells with the halved prosciutto until the sides are covered.
Beat 12 eggs with 1 Tbsp of heavy cream with a fork. Gently fold in vegetables and cheese.
Pour egg mixture into muffin cups being careful not to let the prosciutto fall into the middle.
Cook for about 20 minutes or until eggs are set.
Serve immediately.

inspired by this recipe.


lemon bars

ingredients for dough (for 9" x 13" pan):
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
ingredients for filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour (i used whole wheat flour for the filling and it was extra good)
confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust: cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Gather the dough into a ball then flatten the dough with floured hands and press it into a 9 x 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.

Bake the crust until very lightly browned, about 15 minutes.

Leave the oven on. While the crust is cooling start making the filling.

together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, or until the filling is set.

Let cool to room temperature then cut into triangles and dust with confectioners' sugar.

recipe is ina garten's but i found it here.


fried avocados

made these for ben, as well as my bro-in-law and his fiancée. everyone was very pleased. the texture is just so fun and they aren't super difficult to fry. just be sure to have a good set of tongs to turn the avocados in the hot pan. ingredients:
oil for frying (i used grape seed oil)
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preheat oven to 200° (if desired). In a medium saucepan, heat oil on high.

Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on plate(s) in a single layer.

Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados.

recipe adapted from here and photo also (they were too good, so eaten too fast).


broccoli quiche

ben came home from work and said he wanted to make a quiche. so we did. ingredients:
2 tablespoons butter
1 onion, minced*
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

*we used a little less onion and added 1/2 of a yellow bell pepper. mmm.

Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli (and bell pepper). Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.*

*for some reason, ours took a while longer to set (probably about 20 minutes extra).

recipe from here.


tortilla pizzas

even though i really, really love regular homemade pizza, i love these little tortilla pizzas i learned to make when i lived in italy. so simple and delicious.ingredients (1-2 tortillas per person):
flour tortillas (about 8 inch rounds)
olive oil
mozzarella cheese (or any cheese you like)
toppings like tomatoes, mushrooms, olives --- anything you'd put on a pizza

set oven to broil.
for crispier tortillas, warm tortillas in a frying pan first thing.
put tortillas down flat on a baking sheet. lightly brush olive oil on surface of tortillas. add cheese, vegetables, meats, whatever you like.
broil tortillas for about 5-7 minutes (or until cheese is melted and tortillas are slightly crispy on the edges).
cut up into slices like a pizza.
make again another night. if you like them, of course.


homemade oreos

ingredients (makes 25-30 sandwich cookies):
For the chocolate wafers:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar (depending on how sweet you want them)
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/2 cup (1 stick) room-temperature, unsalted butter
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

recipe from this blog.
also posted here.


crème brûlée

ingredients (serves 6-10 depending on ramekin size):
1 vanilla bean (about 1 tsp vanilla extract is substitute for 1 vanilla bean)
3 cups heavy cream
6 egg yolks
1/4 cup sugar
1/4 cup powdered sugar (optional)

preheat oven to 350 degrees fahrenheit. split vanilla bean in half lengthwise*; scrape seeds* into medium heatproof bowl. heat pod and cream in medium pot, without boiling.

add egg yolks and sugar to seeds in bowl; gradually whisk in hot cream mixture. place bowl over medium pot of simmering water; stir over medium heat about 10 minutes or until custard mixture thickens slightly and coats the back of a spoon. discard pod.

divide custard among six 1/2-cup heatproof dishes (ramekins). place dishes in large baking dish; pour enough boiling water into baking dish to come halfway up sides of dishes. bake, uncovered, about 20 minutes or until custards are just set. remove custards from water; cool to room temperature. cover; refrigerate 3 hours or overnight.

bring custards to room temperature (suggested).

if you have a kitchen torch: add about 1/2 tsp to the top of each custard, spread evenly and torch until crispy or golden brown
if you do not have a kitchen torch: preheat broiler. place custards in shallow broiler-safe dish filled with ice cubes; sprinkle custards evenly with sifted powdered sugar. using finger, distribute the sugar over the surface of each custard, pressing in gently; place under hot broiler until tops of crème brûlées are caramelized.

*i split up the substituted vanilla extract between the two bowls

recipe from best ever recipes cookbook.


mushroom and spinach risotto

we made this to complement our roasted lamb for valentine's day dinner. so perfect. ingredients (serves 4-6):
4 cups vegetable broth
1/2 - 1 onion, chopped
3 cloves of garlic, minced
2 cups of arborio rice
3/4 cup white wine
10 shitake mushrooms, sliced (or 2 cups sliced of any mushroom)
3 t0 4 cups (5 oz.) fresh, finely chopped spinach
1/2 cup grated parmigiano reggiano (or any parmesan-ish cheese)
salt and pepper to taste

In a medium pot, bring vegetable broth to a boil. Reduce heat to low and let simmer. In a large pan, sauté the garlic and onions in olive oil or butter until soft. Add rice and stir for 2 minutes, until lightly toasted. Add white wine and stir until absorbed. Once absorbed, add one and a half ladles of warm stock to the rice mixture, stirring until absorbed. Repeat this process until you have two ladles left to add.

During the ladle process, sauté the mushrooms in olive oil or butter until cooked. At the second to last ladle, add the spinach with the broth and stir. Once absorbed, add the last ladle with the mushrooms. Stir in the parmigiano and add salt and pepper to taste.

recipe adapted from this blog.


nutella cupcakes with nutella cream cheese frosting

ok, so these are gluten free... which i didn't even now until now, as i'm posting the recipe. so anyway they are delish. as i'm sure you gathered from the title.
ingredients for cupcakes (makes 12):
8 Tbs (1 stick) unsalted butter, at room temperature
1/3 cup honey or light brown sugar
2 Tbs milk
1/4 cup Nutella
2 large eggs
1/2 cup plus 2 Tbs superfine sweet rice flour
1/4 cup millet flour
1/4 cup cornstarch (or use tapioca flour)
1 tsp baking soda
pinch of salt

or Use 200gr (about 1 3/4 cups) all purpose flour to replace the sweet rice and millet flours and the corn starch if desired.

directions for cupcakes:
Preheat the oven to 350F. Place 12 muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray).
In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter - Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without.

ingredients for cream cheese frosting:
8 oz cream cheese at room temperature
2 tablespoons unsalted butter at room temperature
1/4 cup powdered sugar
2 oz Nutella

directions for frosting:
In the bowl of an electric mixer, whisk together the cream cheese and butter until smooth. Sift the powdered sugar over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated. That is plenty for 12 cupcakes by the way. Halve the recipe if you plan to do some Nutella and some plain.

or for plain cream cheese frosting: remove the Nutella and add 2 tablespoons butter to make it 1/4 cup total and 1/4 cup powdered sugar to make it 1/2 cup total. Same process.


broccoli and cheese soup

ingredients (makes 4 servings):
3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon minced garlic
3 tablespoons all-purpose flour
3 cups chicken broth
16 oz (1 lb) broccoli
1/2 cup milk
1.5-2 cups cheddar cheese (mr ben and i used a mexican cheese blend)
salt and pepper to taste

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken broth, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes.
meanwhile, cook the broccoli, then blend or puree in a food processor. don't blend too long if you still want some bigger pieces of broccoli.
add broccoli to soup. add milk and bring to a simmer to heat through. add the cheese and cook over low heat, stirring, until melted. add the remaining 2 tablespoons cold butter, stirring to blend.
ladle into bowls.
serve with bread if you like (i just toasted some bread and cut it into crouton size pieces).

recipe adapted from here.


brown butter chocolate chip cookies

ingredients (makes 2.5 dozen cookies):
1 cup unsalted butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (1 pound) semi-sweet chocolate chips

In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.
(note: browning of butter takes a while, especially at such a low temperature. and then cooling takes even longer. i had to stick the butter in the freezer to cool faster.)

Preheat oven to 375 degrees and line a sheet pan with parchment paper.

Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.

Add the flour, baking soda, and salt and mix until just combined on medium speed. Add the chocolate chips and mix until incorporated.

Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Bake until golden brown, 10-12 minutes. Cool on a wire rack.

this is the brown butter...

recipe found here.


vanilla vanilla mini mini cupcakes

i know cupcakes are like totally out and pie is supposed to be the next big thing...
but i still love cupcakes.

especially when they are mini = less guilt.ingredients for cake (makes about 30 regular sized cupcakes):
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

directions for cake:
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

ingredients for buttercream frosting:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

directions for frosting:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

recipe from martha.


ebelskivers (little round danish yummies)

ebelskivers have a pancake-like consistency. you will need an ebelskiver pan, one like this. or it's always nice to buy one from a local kitchen shop.ingredients (makes 20-25 ebelskivers):
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp soda
2 Tbs sugar

2 eggs
2 cups buttermilk
4 Tbs butter

Mix together flour, salt, baking powder, soda, sugar (dry ingredients)
Add eggs, buttermilk and melted butter (wet ingredients)

bake in ebelskiver iron and eat as many as you can. it's fun to butter
the pan often to keep from sticking.

fill pan holes just below the filler line. wait until the one side is cooked and rotate with a fork or easy kitchen tool so the uncooked batter will fill the bottom of the pan holes.

serve with syrup, powdered sugar, fruit, jam... etc. the options are endless.
recipe from my sister... and from her mother-in-law.