Saturday, January 26, 2013

Chocolate Swirl Pops

What was I doing in the kitchen making popsicles in winter? Living in Texas, there are days that feels like summer... hot and humid.

I can't really find ice cream without guar gum or some sort of additives, so I decided to start making my own ice cream. Since I needed to make a cold snack for my kids, I decided to make popsicles.

I just played around with leftover whipping cream and came up with the super simple recipe. It only requires three ingredients. Yup! Just three!

To my surprise, the chocolate swirl pops were perfectly sweet and very creamy. The chocolate gave the unexpected crunch. I luv the mini-sized pops but any pop molds would do. Be warn, they are very addictive.

Chocolate Swirl Pops
makes 12 mini pops

1 cup (8 oz) heavy whipping cream (Organic Valley)
1/4 cup (2 oz) chocolate chips (Enjoy Life)
2 Tablespoons granulated sugar 
  1. In a small bowl, mix together 1/4 cup (2 oz) of the heavy whipping cream and chocolate chips.
  2. Microwave the chocolate mixture for 30 seconds.
  3. Stir to mix. If the chocolate chips have not melted, microwave for another 10 seconds. Then set aside to cool.
  4. In a large bowl, whip 3/4 cup (6 oz) of the heavy whipping cream and sugar on a medium speed until soft peaks form. 
  5. Swirl the melted chocolate into the whipped cream with a spatula.
  6. With a small cookie scooper, scoop the mixture into the mini candy cups (or pop molds), about 3/4 full.
  7. Insert popsicle sticks.
  8. Freeze the pops overnight.
  9. Peel off the candy cups before serving.
Allergy Info: These chocolate swirl pops are free from or can be made without eggs, corn, legumes (soy), wheat, nuts, and fish. Keep in mind that if you are super sensitive to corn, candy cups are coated with wax and/or lollipop sticks are made with glue which may contain corn. Silicon molds, wooden or bamboo popsicle sticks may be safer alternatives.

Tuesday, January 15, 2013

Breakfast Batter

Every time I made waffles, they came out tough and dense. Homemade waffles couldn't possibly tasted this bad, and my waffles tasted horrible. While I was on Camden's food allergy diet, I couldn't find prepackaged waffles that were safe to eat. I missed eating them, so I decided to find out how to make tastier waffles.

After reading many cookbooks and watching a lot of cooking shows, I came to a few conclusions. The secrets to making a good breakfast batter are: do not over mix the batter and beat the egg white until soft peaks form then fold it into the batter. The more you mix the batter, the more you activate the gluten. Try to remember not to over mix the batter or the result of your waffles or pancakes will be tough. The beaten egg white makes the waffles or pancakes very fluffy. These techniques apply to making cake batter as well.

While scanning through recipes on William Sonoma's site, I came across Nordic Ware egg waffle pan. The picture of the egg waffles looked amazingly delish. I modified this recipe according to Camden's food allergy diet and tested the batter with my waffle iron. The result was perfect... fluffy textured waffles. They were very addicting too. My modified breakfast batter is now my go-to batter when making waffles, pancakes, or ebelskivers.

My breakfast batter recipe can be doubled. I prefer not to have leftovers as they taste best right after they are made. My breakfast batter can be made dairy free and/or chicken eggs free (see Allergy Info).

Breakfast Batter
inspired by William Sonoma's Egg Waffles

2 large eggs, separated (Eggland’s Best)
1/3 cup (3 oz) milk
4 Tablespoons (2 oz) unsalted butter, melted (Kerrygold)
4 Tablespoons (2 oz) granulated sugar
1/4 cup (2 oz) all purpose flour
3/4 teaspoon baking powder (Featherweights or homemade)
1/4 teaspoon grounded cinnamon
1/8 teaspoon grounded nutmeg 
  1. Separate the two large eggs into two large bowls.
  2. Whisk together the egg yolks, milk, butter, and sugar until combined.
  3. In a small bowl, mix the flour, baking powder, cinnamon, and nutmeg.
  4. Add the flour mixture into the egg yolk mixture.
  5. Mix the batter until no lumps remain.
  6. Beat the egg whites until soft peaks form.
  7. Gently fold in the egg whites to the batter. 
make 5 round waffles

  1. Preheat the waffle maker according to the manufacturer’s instructions.
  2. Spray the waffle maker with a nonstick cooking oil or brush it with melted butter.
  3. Add about 1/4 to 1/2 cup of the batter on to the middle of the waffle maker.
  4. If using filling, place them on the batter now.
  5. Close the waffle maker and cook the waffle according to the manufacturer’s instructions.
  6. Transfer the waffles to a plate and repeat step 2 to 5.
  7. For sweet waffles, dust them with confectioners' sugar and/or serve warm with maple syrup, honey, or homemade whipping cream.

Note: I use Cuisiart round classic waffle maker with the number 4 setting.
make 14 ebelskivers
  1. Preheat the ebelskiver pan over a medium low heat.
  2. Lightly oil each well of the ebelskiver pan, using cooking oil or butter. 
  3. Pour a tablespoon of batter into each well. If no filling is used, add about two tablespoons of batter into each well.
  4. If using fillings, put them to the center of each ebelskiver now.
  5. Add a tablespoon of batter on top of the filling.
  6. Cook until the ebelskivers’ bottoms are golden brown, about 2 minutes.
  7. Using two wooden skewers, flip the ebelskiver over.
  8. Cook until the ebelskivers’ bottoms are golden brown, about 2 minutes more.
  9. Transfer the ebelskivers to a plate and repeat step 2 to step 8.
  10. For sweet ebelskivers, dust them with confectioners' sugar and/or serve warm with maple syrup, honey, or homemade whipping cream.
Make 12 mini or 5 large pancakes
  1. Preheat the griddle (or a frying pan) over a medium low heat.
  2. Lightly grease the griddle with cooking oil or butter.
  3. Add the batter on to the griddle.
  4. If using fillings, place them on the batter now.
  5. Cook until the bubbles are formed on top of the pancakes.
  6. Flip the pancake over and cook about 1 minute more.
  7. Transfer the pancakes to a plate and repeat step 2 to step 6.
  8. For sweet pancakes, dust them with confectioners' sugar and/or serve warm with maple syrup, honey, or homemade whipping cream.
Filling suggestions: Use fillings according to your allergy free diet. Most of the time, I use the following: chocolate chips, ham and cheese, cooked bacon and cheese, cooked and ground breakfast sausage and cheese, cream cheese and jam or nut butter, fresh or frozen fruits (cut in small chunks if needed). The cheeses I have been using are manchego, Organic Valley mozzarella or sharp cheddar.
Allergy Info: This breakfast batter is free from or can be make without dairy, corn, legumes (soy), nuts, and fish. For a dairy free batter, use rice or coconut milk (for milk substitute) and coconut or vegetable oil (for butter substitute). If using quail eggs, there is no need to separate the eggs. The ratio is 5 quail eggs to 1 large chicken egg. Be sure to whisk the eggs with sugar until it is creamy.