Ebelskiver (Filled Pancakes)

This is one of the coolest things I know how to make. Have you ever heard of Ebelskiver? I hadn't either until several years ago when I saw this really cool pan at Williams-Sonoma and had to know what it was for. Turns out it makes fluffy little pancakes stuffed with whatever deliciousness you can dream up (fruit, jam, chocolate, etc.). Today I filled them with baked cinnamon apples. I make neither Ebelskiver nor baked apples very often, and each time I make either one I wonder why I don't make them more. Neither is that difficult and both are so tasty. See if you can get your hands on one of these pans and try them out!
 

Here they are cooking before being flipped.

And after being flipped.

And here are the tiny spatulas my mom bought to go along with them. Aren't they cute?

Ebelskiver (Filled Pancakes)
From Williams Sonoma

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
4 eggs, separated
2 cups milk
4 tablespoons butter, melted, plus more for cooking
Fillings such as jam, peanut butter, chocolate or fruit
Syrup or whipped cream for serving

In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Put 1/4 teaspoon butter in each well of the pan. Set over medium high heat and heat until butter begins to bubble. Pour 1 tablespoon batter into each well. Put 1 teaspoon of the filling of your choice in the center of each pancake and top with 1 tablespoon batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers (or spatulas), flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40.

Note: This makes a lot. You could easily halve the recipe.

Chicken and Rice Casserole

There are 2 things I really love about this recipe. First, it's a casserole that doesn't have any cream-of-whatever soup. I make plenty of recipes that do have canned cream soups in them, but to find a casserole that doesn't have any is a win. Second, it's really versatile. I'm already imagining how I can play around with the flavors of this dish. Ham and cheddar. Chicken-bacon-ranch. Taco seasoning and Rotel.

Chicken and Rice Casserole
From Culinary.net

• 2 cups cooked rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast meat
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter or margarine, melted
• 1 tablespoon diced jalapeños
• Salt

Combine all ingredients; stir well. Pour into lightly greased 2-qt. casserole dish. Bake at 350 for 45-50 minutes.