One of my biggest weaknesses is to walk into a Williams-Sonoma store. There is something about walking through the seasonings, cookbooks, tabletop inspiration, and cookware that just makes me want to get into the kitchen and cook (after I have usually shopped more than I really needed too)!
Over the last few months I have discovered something about Williams-Sonoma that I am not so sure I can handle …. my husband and son love shopping there as much as I do!
{This realization is going to cost me dearly, I can already tell.}
Truth be told, I am excited that my love for cooking is influencing others in the family. Audley and I have always enjoyed a passion for cooking together over the years, but passing down that passion is such a wonderful feeling. Kids leaving home for the first time seriously don’t have a clue how to use a stove, much less prepare a meal. With all of the new restaurants popping up, it is obvious staying in to cook is becoming a thing of the past!
Since Audley is already living in South Carolina for work, he is spending a little more time in his own kitchen trying to break the monotony of “bachelor cooking.” The kids and I went up last weekend on a house hunting trip, so he decided to try out his latest Williams-Sonoma purchase by cooking breakfast for us Saturday morning.
This little pan is quite useful for making a delightful breakfast treat called an Ebelskiver, a delightful Danish pancake. In the US I think they are more commonly referred to as pancake puffs.
Since this was sort of a new adventure for Audley, he bought the mix to make our pancakes, but also found a from scratch recipe to try as well. He added an additional delight to our pancakes with a triple-berry (raspberry, strawberry, and blackberry) filling.
Audley made quite the mess in the kitchen, but from whisking eggs (without a mixer) to serving up a delicious platter of ebelskivers he did a great job on our breakfast!
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| Carefully measuring the ingredients for ebelskivers |
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| Learning to separate egg whites |
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| Whisking the whites by hand |
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| butter melting in the pan |
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| Adding the batter |
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| Delicious ebelskivers …. |
Here is a “from scratch” recipe for Ebelskivers
(just in case you are feeling adventurous!)
2 c. buttermilk
2 c. flour
3 eggs, separated
1 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
2 tsp. sugar
2 c. flour
3 eggs, separated
1 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
2 tsp. sugar
Beat egg yolks. Add sugar, salt and buttermilk. Then add soda and baking powder. Fold in beaten egg whites. Grease Ebelskiver iron and fill cups half full (1/2 teaspoon or so of applesauce can be put on top and then that needs to be covered with a little more batter). Cook and turn. Serve warm with butter, jelly, syrup, powdered sugar or any other toppings you might like.
So, do you have a weakness when it comes to the kitchen?
Seasons at Rosebriar 
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