german pancakes

German pancakes (also known as Dutch baby pancakes) are one of my favorite breakfast treats. I grew up eating these at my family's favorite deli, which was conveniently located minutes away from my house. At least once a week I'd order a plate of the golden brown German pancakes which were folded like crepes and dusted with powdered sugar. The secret was in the lemon wedges. They were systematically placed on the plate. One squeeze over the pancakes, and the spectacular treat became enhanced with a bit of tangy flavor. When I made these pancakes for the first time and took one bite I felt like I was back home.

The sweet taste and light fluffy texture of these pancakes are the most delightful way to start the day. Whether it's winter or spring, if you're alone or planning a brunch for ten people, these pancakes are an ideal delicacy.
The short ingredient list gives the impression that they are quite simple to make, but it's not so easy. But if I can make them, so can you.
It's all about the right pan and the correct temperature. The recipe I used instructed me to use a 9-inch baking pan and the oven. I tried it twice and my pancakes stuck to the bottom of the pan (even after I buttered it). I tried the recipe again and instead used the stove-top. Finally, they turned out to be perfect!


Here's my recipe (adapted from Smitten Kitchen):

Makes 2-pancakes.

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup almond milk
2 tablespoons melted butter

Butter a pan and place on stove-top (medium temperature). Mix the eggs until light yellow in color. Add remaining ingredients; process until smooth. Pour into prepared pan. Let the edges get golden brown before flipping. When ready, flip sides. When golden brown on both sides, slide off pan and plate. Dust with powdered sugar and serve with lemon slices.

Love and the City

My love for New York City goes WAY beyond the incredible desserts and pastries available. You know the old cliche, love is in the air? Well, love is in the air here. There are young couples everywhere, pregnant women holding their bellies as they jog at a slow pace and older couples holding hands as they cross the street. Yesterday, on the way home from my usual jog, there was an elegant table set up on the sidewalk outside of a stone-walled apartment complex. You must understand, there were no restaurants on this particular street. There was only a man and a woman sitting at this table enjoying a wonderful meal, the comfortable evening, and each other. Today at the store, the woman behind the counter told a co-worker her account number, so that he could log in. She said soon after, "That's my husband's birthday," with a huge smile on her face. You see, everywhere I go (and I'm sure it would be the same for you, if you were here) I'm surrounded by this giant bubble of love. No wonder there are endless amounts of cupcakeries and ice cream shoppes—sweet confections are the perfect food to share with a loved one.
Naturally, being the intense romantic that I am, when I heard the story of how one of my fellow interns fell in love with her boyfriend, a tear came streaming down my face. Tamar met her man (who was a friend of a friend), while she was studying in Spain. He was in Belgium and insisted upon paying Spain a visit (he really wanted to see her), after communicating through email—only. It took less than two weeks for them to fall in love. Two years later, they are still together.
When Tamar told us (the girls at work) she would be out for a few days, helping with her mother's wedding, we were all ecstatic to hear the details. Since Tamar has her heart set on pastry school, I asked if she'd be making the wedding cake. Although the wedding cake was provided by the lodge, where the reception took place, Tamar did not hold back from adding a hint of sweetness.
Tamar, or T-Muffin, made lovely party favors which were filled with heart-shaped sugar cookies, a chocolate brownie, and (my favorite) chocolate chip cookie with dried cranberries. The confections were wrapped in cellophane with a ribbon and placed in a box labeled "Compliments of T-Muffin."

Tamar said her favorite part of the process was, "decorating the cookies" and "testing the recipes" to make the perfect treats for her mom's wedding.
Today, Tamar brought us party favors from the wedding. With each bite I was more and more impressed. The sugar cookies looked like they were professionally decorated. They had the most wonderful consistency—not too soft and not too crunchy. The brownie was chocolate(y) with little chocolate chunks, yet they were smooth at the same time. The chocolate chip cookie had an incredible surprise—dried cranberries.
So it is true, love just makes people do crazy things...baking is definitely at the top of my list.

Sweet Popcorn

My roommate and I love popcorn.
It's a reliable and somewhat healthy snack, which has a way of making me feel like I'm fourteen again. I close my eyes and see myself in sweats curled up on the couch—with a friend and a giant bowl resting on my lap. Nothing to worry about, except finishing the popcorn too fast, when school is canceled because of the brutal Texas "winter storm"...

Naturally, on our first visit to Union Square market my roommate and I decided to buy a bag of white kernels. Over the past few weeks, we've made a few batches of plain popcorn. But, it wasn't until last Monday did we decide to step outside the realm of lightly-salted popcorn to make kettle corn. Earlier that day I found a great recipe for this crunchy sweet and savory confection. Some of the popcorn pieces were heavily caramelized with sugar, which made for a sweet surprise.

Ah, there's nothing like the warm scent of sugary popcorn wafting through the air...


*note: the picture does not do the delicious popped kernels justice. trust me when i say...this recipe is FANTASTIC!

Pecans on Passover

Passover is quite difficult for a foodie like me. Although there are plenty of flour-less cakes and approved chocolates for me to indulge in (and create), I decided to go a different route this year. I've been on a health-kick lately, so Passover for me includes an increase in fresh produce, protein, and nuts.
I believe that "there's always room for dessert," so no matter what diet you're on you can still satisfy your sweet-tooth. As the end of Passover approaches, I find nothing but some blackberries, eggs, and mushrooms in my refrigerator. Just when I got a craving for something sweet, I spotted a bag of pecans on my counter. I thought to myself, "Should I attempt to candy these pecans?" My inexperience with candying (anything) and somewhat klutzy behavior didn't hold me back.
To my relief, the pecans turned out to be a grand success without a complete mess-of-a-kitchen! This small confection provided a large burst of sweet serenity to my palette in a guilt-free manner. Ahh, I can just imagine how magnificent these pecans would taste with fresh vanilla ice-cream...



Recipe:

2 1/2 tspns granulated sugar

1/2 tspn cinnamon

around 15 pecans (halved)

Put sugar and cinnamon in a metal pot on the stove. Set on medium heat. Watch the sugar. As it begins to melt, mix the cinnamon, sugar quickly. Add the pecans, mix. The pecans should begin to form a ball. Immediately remove the pecan-ball and place it on a piece of foil. While it's still warm break up the pecans to individual pieces. Bon Appétit!!

**You can add these pecans to a spring salad or vanilla ice cream for a pleasant surprise. You can also substitute pecans for your favorite nut (works best with hazelnuts & sliced almonds).

Sugar Cookies and Fall Days

The sweet smell of fresh sugar cookies reminds me of the first day of fall. With each whiff, of the warm vanilla-sugar aroma, my sensory glands are transcended— feeling a gust of crisp cold wind sweeping past my body. Opening my eyes brings me back to reality with warm air resting peacefully in the atmosphere.
Well if colorful leaves are yet to come, at least Ilya and I have discovered that we can recreate a sense of comfort through one little cookie (or a batch of 50).
Actually, this food frenzy we have goes beyond the powerful taste-buds in our mouths and the empty pits in our stomachs when we are hungry. Cookies for me (these at least), are a time machine, a memory, and even a dream. At first bite a subtle smile takes over my face, and as the warm flavors begin to take their place in my mouth my mind is at ease; I feel like the world is at peace and everyone is enjoying their evening as much as I am. I remember the when baking with pre-made dough and boxed mixes felt like an enormous accomplishment. As I appreciate the joie de vivre, I remember the last time I curled up on the couch with a warm cookie and a glass of milk.
Ahh... I love many other sweet luxuries, but cookies in its purest form— fresh, warm, sprinkle-free— are, without a doubt, the most mesmerizing of all sugary pleasures.

If you still don't understand how I feel, just try this recipe.

2 3/4 cups all-purpose flour
1 tspn baking soda
1/2 tspn baking powder
1 cup (softened) butter
1 1/3 cup granulated sugar
1 egg
1 tspn vanilla extract
1 tspn cinnamon (optional...my favorite)

Oven 375 degrees F.

1. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
2. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks

[recipe courtesy of allrecipes.com... altered sugar and cinnamon]

bon appétit!

~ the confectionist ~

note: don't forget to close your eyes as you take your first bite