Carrot cake pancakes

It is not the first time I got so inspired by a Smitten Kitchen post that I had to try it straight away. Yesterday I saw Deb’s latest post on carrot cake pancakes and last night I had it for supper.

These pancakes are of course even better for a lazy weekend breakfast or at a brunch with friends. Either way, you just have to try them. And of you’ve had a substantial lunch they’re pretty good for supper too (evidently).

The original recipe is from Joy the Baker but Deb at Smitten Kitchen made a few changes and I made some. My only change really was to omit cinnamon to the cream cheese topping and instead add lime zest to it, which I normally have with a carrot cake. To me it was the perfect touch of freshness the pancakes needed.

Carrot cake pancakes, makes about 15-16

Adapted from this recipe.

Pancakes:

1 cup plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

1/8 tsp ground ginger

1 egg

2 tbsp brown sugar

1 cup butter milk

1 tsp vanilla

2 cups finely grated carrots (about 3 large carrots)

butter for frying

Cream cheese topping:

115 g Philadelphia

1/4 cup icing sugar

2 tbsp milk

1 tsp vanilla

grated zest from 1/2 lime

Mix flour, bicard, baking powder and spices in a large bowl. Mix butter milk, egg and sugar in a smaller bowl. Add the grated carrots to the wet mixture then transfer to the large bowl and mix it all together. Leave to rest for a few minutes whle preparing the topping.

Beat the cream cheese until smooth in a bowl. Add the sugar, vanilla and lime zest and combine.

Melt the butter in a large frying pan on medium-high heat. Use about 2 tbsp mixture per pancake and fry 3-4 at the time. Keep the fried ones warm in the oven until you’re done with all the pancakes. Serve with a generous dollop of the topping. Dig in!

 

Crisp salted oatmeal white chocolate cookies

I found the recipe for these irresistible cookies on the Smitten Kitchen blog (do check it out if you haven’t already).

I knew immediately after seeing the recipe that I had to make them. I am not one who can resist white chocolate or the salt-chocolate combo. And it was equally difficult to resist eating say five when the first batch came out of the oven.

I really enjoyed these, they are really crispy on the outside and with salted butter and the added salt in the recipe they have the perfect salt balance to the sweetness I think.

Making these also gave me the opportunity to finally use my lovely cup measures I got from my birthday. They are in the shape of babuschka dolls and incredibly cute. 🙂

Since I for once followed the recipe, there is no need for posting it on here, instead use the recipe on Smitten Kitchen’s website. You find it here!


Chocolate chip meringues with nuts

As a food blogger I prefer to look for inspiration with other bloggers than the big recipe sites. Partly because the blogs are updated more frequently, but also because the blogs are more personal. It is like asking a friend for a recipe. If you know that a certain blog write about things you like, you know it is very probable that you will like the next post as well.

A blog I really treasure and that I would happily cook everything from, is Smitten Kitchen. Although Deb usually uses someone else’s recipes I like her selection of recipes because it is what I like too.

A few days ago I tried her mom’s recipe for meringues with chocolate and nuts because I have several beakers of eggwhites in the fridge. The meringues were not too sweet, and the dark chocolate and nuts contributed to that fact. Nice and crisp they disappeared quickly when I brought them to work the next day.

Chocolate chip meringues with nuts, makes 20

The original recipe is posted here at Smitten Kitchen. If you prefer European measurements you find them below.

2 egg whites, at room temperature
1/4 tsp salt
1/8 tsp cream of tartar – I used baking powder though
1 tsp vanilla
175 ml caster sugar
175 g dark chocolate, chips or chopped
60 ml chopped nuts

Beat the egg whites foamy. Add the cream of tartar/baking powder, salt and vanilla. Beat until soft peaks occur. Add the sugar bit by bit and contnue to beat on high speed.  When stiff and glossy fold in the nuts and chocolate. Use a tablespoon to spoon the mixture on to baking parchment. Bake for 25 minutes in 150C. I baked two trays at the same time, swapping place after half the time. The meringues are done when they are slightly golden and crispy on the outside. Check that they are dry and crisp underneath and they are done. Store in an airtight container.  

Chewy chocolate chip cookies

I was totally up for baking cookies on Sunday, I just had to decide which recipe to go for. And then I saw Anne’s latest post, clicked on the recipe and realised it was from the blog Smitten Kitchen which I adore (and I have loved every single recipe I have tried from it), so of course I was going to make these chewy chocolate chip cookies.

The cookies were easy to make, and they were exactly they way I had pictured them; chewy in the middle, crisp on the outside, the perfect taste of earthy cookie combines with both sweet and bitter chocolate. That was the only change I made to the recipe, substituting some of the dark chocolate for white. Yum, is all I have to say to that!

Chewy chocolate chip cookies, makes 25

170 g  butter

300 g flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

210 g brown sugar

100 g sugar

1 egg yolk

1 egg

1 tbsp vanilla extract

100 g white chocolate, chopped

70 g dark chocolate, chopped

Melt the butter. Mix flour with bicarb and salt in a bowl. Stir together both sugars with the melted butter. Beat in the egg, the egg yolk and the vanilla extract, until the mixture turns light and fluffy. Stir in the flour mixture, and finally the chocolate.

Scoop cookies onto a lined baking sheet, and leave plenty of space for them to spread out (I baked 6 cookies at the time.) Bake at 165°C for 12 minutes.