New cereal to watch out for... just an FYI

If it hasn't reached you yet a new cereal hitting the shelves to watch out for is Kellogg's "Berry Yogurt Crunch" the best part is this cereal is it's apart of the healthier line of cereals now becoming available. It is a fibre loaded cereal (so if you are a raisin bran fan this will be right up your ally). The cinnamon oat crunch was not a show stopper, but the "Berry Yogurt Crunch" got a thumbs up all around from my fam.

Aebleskivers

Aebleskivers are traditional Danish pancakes that are in the shape of a ball. There are many available recipes each resulting in a slightly different textures- just like normal pancake recipes. They are made in a special cast iron pan called a monk's pan.

This is the recipe I prefer so far. Whipping the egg whites separately gives the batter alot of air and fluff!

Ingredients

4 room temperature eggs, separated

4 TBS sugar

1/2 tsp salt

2 TBS vegetable oil

2 cups buttermilk

1 tsp baking soda

1 tsp baking powder

2 cups of all purpose flour (Plain flour)

Directions

Beat egg whites until stiff; set aside.

Beat rest of ingredients until batter is very smooth.

Fold in egg whites.

Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes. 

Fill each hole [about three-quarters full] with batter. (Be sure to add a few drops of oil to each well in the pan before the next round of batter).  When browned on one side (almost right away), turn with the blunt end of a wooden skewer/ Put it on the edge and loosen the pancake by sliding it sideways, once you have loosened it use two skewers to flip it. 

It takes a couple of rounds before you perfect your technique. Be aware that these cook so fast that by the time you have filled each well with batter you immediately have to flip them. So stay on your toes!

A great way of really stepping up your aebleskivers is to drop a small filling into the middle. I put in some chopped strawberries, and even tried a little nutella. Remember though you don't have much time to do this and it's best if you have a helping hand to follow behind you putting the batter in the wells.

Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar. Tips: You can purchase a cast iron monk's pan at Scandinavia gift shops or at small town hardware stores in Danish communities, Williams and Sonova also stock them.

As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.

Strawberry Pecan Sticky Buns

Adapted from a Recipe by Ina Garten (The Barefoot Contessa). I added strawberries instead of raisins, I never have been a raisen fan (I blame early childhood trauma from my older brother telling me they were squished flies) and I think the strawberry flavor gives it such a lift from the caramelized sugar to another level.

SUPER easy, the simplicity, in fact the hardest part is watching them cook and bubble in the oven and wondering how much longer you have to wait. Let me know what you think.

Ingredients

12 tbsps (1 1/2 sticks) unsalted butter, at room temperature (make sure it is totally room temp)

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted

For the filling

2 tbsp unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 tsp ground cinnamon

1 1/2 cup strawberries chopped into 1 cm cubes (errr about 1/4 inch)

Directions

Pre-Heat oven to 400 degrees F (204.44 Celsius). Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. (I used a teflon non stick muffin pan).

In the bowl of an electric mixer preferably fitted with a paddle, --I didn't have one.. so just make sure whatever you use whips and smooshes it together well. Combine the 12 tbsp butter and 1/3 cup brown sugar. Plop 1 rounded tablespoon of the mixture in the bottom of each muffin cup segment. Distribute pecans and spoon about 1 tsp of strawberries into each muffin cup on top of the butter and sugar mixture.

Lightly flour a wooden board or flat clean surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with melted butter. Leaving a 1-inch (approx 2 1/2 cm) boarder on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, and the remaining strawberries split between the 2 sheets. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling (firm but not tight) finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch (1 1/2 cms) and discard. Slice the roll in 6 equal pieces (it's easy to do if you cut in half and then divide the sections into 3 even rolls). Place each piece, spiral side up, in 6 of the muffin cups (very lightly press it down). Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful- they're hot! Allow to cool for 5 minutes ONLY, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.