Friday, May 29, 2015


Am I the only one who hasn't heard of Ebelskivers? I'll let Charlene of My Frugal Adventures explain:
Have you ever tried Ebelskivers?  They are a Danish pancake stuffed with cheese, jam, chocolate, Nutella, peanut butter or fresh fruit.  These are so fun to make– nice and light and of course the kids love them!  I think these are perfect for lazy Sunday mornings or you might save this as an extra special treat for the beginning of summer vacation.Easy Ebelskivers Recipe- so fun for breakfast or brunch!

 So now that you have your pan, here is the basic recipe for super easy chocolate stuffed Ebelskivers.  These are perfect with some fresh berries. 
For my Ebelskivers I used a cake pop maker.  I am really seriously considering the little pan fromAmazon though because these are just so much fun.
Chocolate Stuffed Pancakes {Ebelskivers Recipe} Author: My Frugal Adventures 
Quick and easy little stuffed pancake bites. So much fun for breakfast or brunch! 


1 Cup all purpose flour
2 tsp sugar 
½ tsp baking powder 
1 tsp salt 
2 eggs, separated 
1 cup milk 
2 tbsp butter, melted 
1 tsp vanilla extract 
¼ Cup chocolate chips 
Toothpicks or skewers 


1. In a large bowl, combine flour, sugar, salt and baking powder. 2. In a separate bowl whisk together egg yolks, milk, vanilla extract and butter. 3. Combine the wet ingredients into the dry ingredients and mix until just combined. 4. Whip egg whites with a mixer on high until stiff peaks form. 5. In batches fold egg whites into batter until combined. 6. Cake Pop Maker Directions: 7. If using a cake pop maker fill each mold with batter, using a toothpick, press 3­4 chocolate chips into each until covered in batter. 8. Allow to bake for 5 minutes or until a toothpick inserted into the center comes out clean. 9. Muffin Tin Directions: 10. Preheat oven to 350 degrees. 11. Fill each muffin tin half way to the top and press 3­4 chocolate chips into each one, covering them with batter. 12. Allow to bake 5­8 minutes or until a toothpick inserted into the center comes out clean. 
Recipe by My Frugal Adventures at­stuffed­pancakes­ebelskivers­recipe/

Tuesday, May 26, 2015

I Heart Leftovers

We had my husband's family over for Memorial Day on Sunday. Everybody brought something to eat and we swapped leftovers. Three of the things I ended up with were boiled potatoes, chicken, and potato chips.

Tonight we're having this:
I tossed the potatoes in olive oil and seasoned salt and roasted them for an hour at 450F. Makes the outside crispy and the inside creamy. Mmmmm!

I mixed the chicken with an equal amount of chopped celery, some shredded cheese, mayonnaise, onion, sliced water chestnuts, and toasted sliced almonds to make hot chicken salad. It just needs to heat for ten minutes. Oh, and I crumpled some potato chips on top.

Leftovers. Yum!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, May 22, 2015

Coconut Frenzy Cake (Low Carb and Gluten Free)

This terrific-looking (I haven't tried it yet) recipe comes from the iBreathe I'm hungry blog.


This recipe makes four 3 inch cakes

For the cake layer:
4 oz cream cheese, softened
3 eggs
1 Tbl coconut cream
1 Tbl sf coconut flavored syrup
2 Tbl coconut flour
For the coconut filling:
1 cup dried unsweetened coconut
1/2 cup coconut cream
3 Tbl sf coconut flavored syrup
For the frosting:
1 cup heavy whipping cream
1 Tbl sf coconut flavored syrup
1 tsp stevia powder
1/4 cup coconut cream
To make the cake: 
Combine all of the ingredients in a blender on medium speed until smooth.  If it’s really frothy, let it rest for a few minutes while you make the filling.  Then pour half of it into a greased 8 x 8 microwave safe dish.  I used a square glass pyrex dish.  Cook in the microwave for 3 minutes or until firm all the way across.  Flip out of the dish onto a plate or cutting board.  Regrease and repeat with the remaining batter.
Cut each square into 3 rows by 3 rows giving you 9 squares per pan or 18 squares total.  You’ll have two squares leftover.  Alternatively you could double the recipe and make one large 9 x 9 cake with four layers in any shape.
For the filling:
Combine all the ingredients in a medium bowl and let sit for 10 minutes before using so all of the liquid can be absorbed.  If you want it looser you could add more coconut cream to get the right consistency.
For the frosting:
Whip the heavy cream almost completely before adding the coconut cream, sf coconut syrup and stevia.  Once you’ve added it keep whipping until the cream holds it’s shape easily.
To assemble:
Lay one square of cake on each plate and place about one tablespoon of filling in the center of each square.  Spread to the edges and cover with another square of cake, repeating until you have four layers of cake. Frost the top cake layer and sides with the whipped cream and decorate as desired.
This may seem like a lot of steps but they are easy and it all comes together very quickly so don’t be intimidated!  It’s worth it I promise!  I used Torani brand sugar free coconut syrup but there may be others.  If you can’t get it, replace it with sweetener for half of the called for quantity and then adjust for taste.
You could replace the coconut flour with almond flour or protein powder I suspect, but I can’t guarantee that it will work as well.  Coconut cream can be found at Asian or Indian markets, online, or possibly in some grocery stores.  You can replace that with full fat coconut milk, but again, I haven’t actually tried it so no guarantees!
If you guys try substituting, please do share with the rest of us so others can benefit from your experiences – and as always, I welcome and look forward to your feedback!  M-
*Update:  Ok so this morning I calculated the nutrition info, but please remember that these are approximate and in fact I think are higher than actual because you won’t use all of the cake or frosting to make the four mini cakes.  Each cake is a VERY generous serving – I ate half of one the first day and finished it the next day (for breakfast….mmmm).   For comparison purposes, I got the nutrition info from CalorieKing for a similar amount (2 servings of theirs) of the Pepperidge Farm coconut cake.  Here’s how it stacks up per equivalent serving:
Coconut Frenzy Cake:  543 calories, 51g fat (0g trans fat), 7g net carbs, 11g protein
P.F. Coconut Cake:  480 calories, 20g fat (3g trans fat), 69g net carbs (50g sugar), 2g protein

Wednesday, May 20, 2015

Baseball and Summer Reading

Watching baseball games and reading are two of my daughters' favorite pastimes. The two often go hand-in-hand, because many baseball teams participate in summer reading programs. The programs usually reward children who read a required number of books. Check your favorite team's website to see if they reward summer reading.

Tuesday, May 19, 2015

Falafel Sammich

My husband doesn't like falafel, but I LURRRRRV it! In case you don't know, falafel is ground chickpeas and/or fava beans, spices, and water, mixed into a paste, formed into a patty or a ball, and deep-fried.

So there may be some dispute as to whether what I made is actually falafel or what.

As you see, I used Fantastic World Food's falafel mix, which is totally YUM. I mixed it with water and formed it into a sammich-shaped patty. I put it on an oiled baking pan, brushed the top with oil, and baked that sucker at 350F for about 15 minutes.

I put it on rye bread and topped it with Swiss cheese.

Not very pretty to look at, but it was DEE-LISH!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, May 15, 2015

Parmesan Garlic Noodles

3 teaspoons olive oil
5-6 cloves fresh garlic, minced
3 Tablespoons butter
3 cups chicken stock
1/2 box angel hair pasta
1 cup freshly grated Parmesan cheese
3/4 cup half and half (or whole milk)
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 Tablespoons fresh parsley, chopped fine
  1. In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
  2. Add the chicken stock.
  3. Turn the heat up to high and let it come to a boil.
  4. Add the pasta and cook according to directions.
  5. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
  6. Add the half and half (or milk) and parsley.
  7. Add more cream or milk if necessary.
  8. Serve immediately

Wednesday, May 13, 2015

The Sweetest Mothers' Day Surprise!

The photos say it all. My girls made me breakfast-in-bed; all by themselves. It was the sweetest, best Mothers' Day ever!

Tuesday, May 12, 2015

Cucufeta #vegetarian

I may have posted this recipe before, but it's one of my very most favorite summer salads and I just had my first of the season, so Imma post it again.

It isn't really called Cucufeta -- I totally made that up. I don't know that it has a name. Anyway, it looks like this.

That's peeled and sliced cucumbers, topped with a mixture of feta cheese and minced fresh mint, with zesty Italian dressing.

OH, yeah!

I hereby invite you to visit my blog this month (May, if you're not reading in Real Time), when I'm writing a story a day for the StoryADayMay challenge.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes