Pecan Praline Crusted Avocado Buttermilk Pancakes

Light and tender buttermilk pancakes with mashed avocado and a light, crisp pecan praline crust. You will never go back to plain pancakes again!

Light!!!

Fluffy!!!

Tender!!!

Healthy!!!

Crisp top!!!

This is the pancake of your dreams folks!

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Pancakes are generally a big hit in every home. Can there be even one person out there who does not love a hot fluffy buttermilk pancake? I wish to believe not!

Let us first chat about the pancake part…It is my slightly tweaked version of Almond Peach Pancakes with Maple Bourbon Browned Butter. I replaced butter with mashed avocado and got a touch healthier! Avocado gives a light shade of green to the pancakes, but does not affect the taste in any way. So, don’t worry about feeding these to your pickiest eaters:) Buttermilk makes these pancakes light and tender. A great and healthy pancake recipe even if you wish to leave out the pecan praline part.

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Praline is a candy like confection made with nuts and sugar. Cream / butter is added to make a creamy fudge version. A mixture of ground pecan and brown sugar is sprinkle on one side of the pancake which caramelizes when cooked, forming a wonderful crisp crust!

To make pancakes—-

—grind pecans and brown sugar for the pecan praline topping and set aside

—whisk all dry and wet ingredients separately and then stir to combine

—make pancakes as usual but after pouring batter in the hot pan, sprinkle a scant tablespoon measure ground pecan mixture on top of each pancake (press gently with the back of spoon to help adhere to the batter). Cook pancakes until both sides are deep golden.

Notes

– Pecan praline side will brown much faster (due to the brown sugar). So, cook the non-pecan side a bit longer before turning (medium heat works well)

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Pecan Praline Crusted Avocado Buttermilk Pancakes

Ingredients:

1/2 cup pecans

1/4 cup packed golden brown sugar, divided

1 cup all purpose flour

1 cup almond flour, fine ground

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup mashed avocado, about 1/2 an avocado

2 large eggs, lightly beaten

1 cup buttermilk

room temperature butter or coconut oil for making pancakes

Preparation:

Grind pecans and 2 tablespoons packed brown sugar in a mini food processor until coarsely ground. Set aside.

Whisk together flour, almond four, remaining 2 tablespoons packed brown sugar, baking powder, baking soda and salt in a large bowl.

Whisk together mashed avocado, eggs and buttermilk in another medium bowl, add to the dry ingredients and whisk until just mixed, do not over mix.

Preheat a griddle or a large non-stick saute pan over medium heat. Spread some butter (or coconut oil if using) all over the pan, pour 1/4 cup batter , spacing pancakes few inches apart. Sprinkle a scant tablespoon pecan sugar on top of each pancake, pressing gently with the back of a spoon to adhere to the batter.

Cook pancakes in medium heat, flip pancakes over when the bottom is deep golden brown and bubbles form on the top. Cook until the other side is  golden brown and cooked through, about 4 minutes in total (refer notes). Remove pancakes onto a platter and repeat with remaining batter.

Serve hot with maple syrup

Makes 11 pancakes

Cranberry-Ginger Coconut Macaroons

Sweet and chewy coconut macaroons with a hint of tartness and spice from CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and crystallized ginger.

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This recipe is my second addition to the CAPE COD SELECT PREMIUM FROZEN CRANBERRIES bloggers challenge! These cranberries are huge, frozen at the peak of ripeness and available all year round. CAPE COD SELECT is owned and operated by the Rhodes family for over 70 years and focus on providing consumers with premium quality cranberries.

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Coconut macaroons are an easy, no-fuss holiday treat to bake and share with all those you love. They can be a little too sweet at times. So, the addition of CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and ginger adds a touch of tartness, fruitiness and spice and makes it a must have every holiday season!

To make these scrumptious nuggets—

—beat egg whites and sugar until thick

—fold in sweetened shredded coconut, CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, flour, crystallized ginger and vanilla

—chill dough to firm up

—shape into balls and bake

—cool and dip in melted chocolate

—Enjoy or share if possible!

Notes-

-egg whites need to be at room temperature to whip up to full volume. Seperate cold eggs and leave whites at room temperature for at least 30 minutes (save yolks for a different recipe)

-pat thawed cranberries dry with paper towel to remove any excess moisture

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Cranberry-Ginger Coconut Macaroons

Ingredients:

1 cup CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, thawed

2 large egg whites, room temperature

1/4 cup sugar
4 cups sweetened shredded coconut

1/4 cup all-purpose flour

1 tablespoon finely chopped crystallized ginger

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/2 tablespoon vegetable oil

Preparation:

Pat dry CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and chop coarsely, set aside.

Add egg whites and sugar to a medium bowl. Beat on high speed with a hand held beater for about 3 minutes , until thick.

Add shredded coconut, flour, chopped CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, ginger and vanilla extract. Mix well with a rubber spatula until evenly combined. Cover bowl with plastic and refrigerate for 30 minutes.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Remove dough from refrigerator, make balls with about 2 tablespoons measure dough (pack well to get fairly tight balls). Place on the prepared baking sheet , spacing evenly. (Cookies will not expand).

Bake for about 25 minutes, until the outside begins to get golden. Place sheet pan on a wire rack to cool completely.

Microwave chocolate chips and oil in a small bowl for 60-90  seconds until fully melted, stirring every 30 seconds. Partially dip each macaroon in the chocolate and place back on the parchment paper. Set aside at room temperature until chocolate has hardened.

Makes 20-22 cookies

Get connected with CAPE COD SELECT-

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Twitter: https://twitter.com/CapeCodSelect

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For the store locater link: http://www.capecodselect.com/store-locator/

 

Christmas Chocolate Fudge

Sweet and silky smooth chocolate fudge with crunchy pistachios and slightly tart raspberries! Incredibly easy to prepare with very few ingredients. It’s a great addition to your homemade holiday treats!

Oh my gosh folks… these are incredibly delicious!

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With all the hustle and bustle of holiday shopping, parties, cookie swaps and gift giving, we can use a few simple yet delicious recipes that we can proudly share with friends and family! This is one such recipe! Insert the fudge into clear treat bags, tie with a pretty ribbon for adorable homemade treats!

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With just two main ingredients- sweetened condensed milk and chocolate chips, this fudge takes less than 5 minutes to cook. Pour into a pan and let firm up in the refrigerator. How easy is that? So, let me get to the process right away….

—Melt sweetened condensed milk and chocolate chips in a non-stick saucepan, until melted

—stir in vanilla

—pour into greased pan, sprinkle chopped pistachios and freeze dried raspberries (press lightly) and chill

—cut into wedges and enjoy!

I used Trader Joe’s Freeze dried raspberries

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Christmas Chocolate Fudge

Ingredients:

1 x 14-ounce can sweetened condensed milk

2 cups semi-sweet chocolate chips

1 teaspoon vanilla extract

3 tablespoons raw pistachios, chopped

1/4 cup freeze dried raspberries

12 popsicle sticks (optional)

Preparation:

Line a 9-inch springform pan with aluminum foil and grease with non-stick cooking spray and set aside.

Combine sweetened condensed milk and chocolate chips in a medium non-stick saucepan.

Place over low heat and stir for 2-4 minutes, until all the chcolate is melted and the mixture becomes smooth. Take pan off heat and stir in vanilla.

Pour mixture into the prepared pan and spread evenly. Sprinkle chopped pistachios and freeze dried raspberries and gently press with the palm of your hands for the nuts and raspberries to adhere well. Place pan in the refrigerator for at least 3 hours or until firm.

Remove fudge from pan, remove foil and cut into 12 wedges. If desired, inserted one popsicle stick into each wedge.

Store fudge in the refrigerator.

makes 12 wedges

 

 

 

 

 

 

Cran-Russian

Classic black Russian with seasonal cranberries! A great make ahead fruity cocktail for all your parties.

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My new favorite fruity cocktail!! With CAPE COD SELECT PREMIUM FROZEN CRANBERRIES available all year round, we don’t have to wait for Fall!

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Black Russian is made only with 2 ingredients-vodka and coffee liquor and served over ice. It gets its black color from the coffee liquor. A variant has a splash of heavy cream and is called white Russian. Enter a new variant, drum rule please….

CAPE COD SELECT PREMIUM FROZEN CRANBERRIES are big and plump and they bring lovely color and flavor to any dish! It is a family owned and operated for over 70 years. I decided to use them to make black Russian giving it a fruity fall twist!

To prepare a cranberry syrup, bring CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, water, sugar and few orange peels to a boil, simmer for 5 minutes and cool completely  (The cranberries get plumpy and look stunning in the syrup)

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Stir together cranberries syrup, vodka and kahlua in a pitcher and store in the refrigerator.

Pour into serving glasses and serve over ice, orange slices and additional cranberries.featurecran11.jpgfeaturecran14.jpg

 

Notes-

-to make orange peels, peel the outside of a fresh orange with a vegetable peeler

-cranberry syrup can be made up to a day ahead and stored in the refrigerator

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Cran-Russian

Ingredients:

1 cup CAPE COD SELECT PREMIUM FROZEN CRANBERRIES

1 cup water

1/4 cup sugar

peel of 1/2 orange, sliced

1 cup vodka

1/2 cup Kahlua

1 orange sliced, for serving

additional CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, thawed for serving

Preparation:

Combine 1 cup frozen CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, water, sugar and orange peels in medium saucepan. Cover and bring to a boil over high heat. Once it comes to a boil, reduce heat to low and simmer for 5 minutes. Uncover, take pan off heat and let cool completely. Discard orange peels.

In a pitcher, stir together cooked cranberry syrup (along with all cooked cranberries), vodka and Kahlua to combine.

To serve, pour 1/2 cup Russian into a serving glass, top with ice, orange slices and additional cranberries.

Makes 3 servings

Get connected with CAPE COD SELECT-

Facebook: https://www.facebook.com/capecodselect/#

Twitter: https://twitter.com/CapeCodSelect

Instagram: https://www.instagram.com/capecodselect/

Pinterest: https://www.pinterest.com/capecodselec

For the store locater link: http://www.capecodselect.com/store-locator/

 

 

 

 

 

Crispy Kale Rava Dosa with Asian Sweet Potato Masala

Quick and easy traditional rava dosa with healthy kale and served with sweet and spicy Asian sweet potato masala.

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Not your everyday dosa folks!

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For all those who are not familiar with dosas, they are very thin crepes made with a fermented batter by grinding rice and lentils together.The batter is ground for a long time in a wet grinder and then allowed to ferment overnight. It is a long process indeed!

Dosas are generally eaten for breakfast with chutney and sambar. A popular variant is served with spicy mashed potatoes rolled inside them and are called MASALA DOSA, where masala refers to the spicy potato masala.

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For those of us who simply don’t have the time or a wet grinder to make the dosa batter, rava dosa comes to the rescue. They are an almost instant dosa made with rava, rice flour, all purpose flour and some seasonings, then cooked generally with minced onion. They are wonderfully crisp and should be enjoyed hot. The main difference in making a rava dosa is the method of cooking. Traditional dosa batter is poured on a hot pan and spread around with a ladle to make a thin crepe. But, a rava dosa is evenly poured around on a hot pan to make a thin and even crepe. It CANNOT be spread like the traditional dosa.

Rava or sooji is the Indian version of semolina and is used to make dosa, idly, halwa and upma. Rava is a  must have in every Indian pantry. It can be found in all Indian grocery stores and online.

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Now, switching over to the sweet potato masala,

Asian or Japanese sweet potatoes have a white flesh and pink skin. They are just as sweet (may be a touch more) as the American sweet potato but a little firmer. They can found in abundance this time of the year in all farmers markets, Asian grocery stores and well stocked super markets.

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Now, let us get to the process….

to make sweet potato masala—-

—-splutter mustard and cumin seeds in oil

—-saute onion, jalapeno, curry leaves and ginger

—-add sweet potatoes, turmeric and water, cook until tender

—mash lightly and stir in cilantro

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to make kale rava dosa—-

—-stir together all batter ingredients and set aside for 30 minutes (batter will be very watery)

—-sprinkle chopped kale in a hot greased pan, (whisk batter before making each dosa) slowly pour 1/2 cup batter all over pan to make a 10-inch circle. Pour 1/2 tablespoon oil all over the dosa, cook until golden and crisp and turn over cook again.

Serve hot with sweet potato masala!

Notes-

-before making each dosa, pour 1/2 teaspoon oil in the hot pan and spread around with a paper towel

-whisk or stir batter before making each dosa

-The pan needs to be moderately hot throughout. If the pan is very hot then the dosas will brown faster before getting crisp. If the pan is not  hot enough then the dosas might not get the lacey texture.

-dosas are wonderfully crisp and delicious when hot.

-regular sweet potatoes can be substituted for Asian sweet potatoes

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Crispy Kale Rava Dosa with Asian Sweet Potato Masala

Ingredients:

Asian sweet potato masala

3 tablepoons vegetable oil

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1 medium red onion, finely chopped

1 jalapeno pepper, thinly sliced

10 curry leaves (optional)

2 teaspoons chopped ginger

2 Asian sweet potatoes, 1 1/2 pounds, peel and chop into 1/2-inch thick cubes

1/2 teaspoon turmeric powder

1 teaspoon salt

1 cup water

1/2 cup chopped cilantro

Kale rava dosa

1/2 cup coarse rava or sooji or semolina

1/2 cup rice flour

1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cumin seeds

3 cups water

2 cups chopped kale (approximately)

5 tablepoons vegetable oil (approximately)

Preparation:

To make Asian sweet potato masala,

Heat vegetable oil in medium non-stick pan. Add mustard and cumin seeds, let splutter. Add onion, jalapeno, curry leaves and ginger, saute until onions gets translucent. Add sweet potatoes, turmeric powder, salt and water, cover pan, and cook over medium heat until potatoes are fork tender.

Uncover and let any remaining water dry. Take pan off heat, mash coarsely with a potato masher and stir in cilantro.

To make kale rava dosa,

Whisk together rava, rice flour, all purpose flour, salt, sugar, cumin seeds and water together in a medium bowl. Let stand at rom temperature for 30 minutes before making dosas.

Heat a large non-stick skillet over medium-high heat. Add about 1/2 teaspoon oil and spread all around with a folded paper towel. Evenly sprinkle about 1/4 cup chopped kale all over the pan. (Whisk batter before making each dosa) Slowly pour 1/2 cup batter evenly over the kale to make about 10-inch thin dosa (it is very traditional for rava dosa to have small holes all over). Fill in any large holes with batter. Pour about 1/2 tablespoon oil evenly over the dosa. Let dosa cook over medium-high heat for about 3-4 minutes, until light brown and crisp on the bottom. Turn dosa over and continue to cook for additional 1-2 minutes.

Serve hot with sweet potato masala and/or sambar.

Repeat process to make remaining dosas (refer notes). You might need to stir in a touch more water if the batter gets thicker for the last couple of dosas.

Makes 6 x 10-inch dosas

 

 

Sweet Potato Balls

Deep fried sweet potato balls that is slightly sweet with a hint of spice! A delicious side dish or snack anytime.

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With a crispy crust and soft inside these balls are slightly sweet with some smokiness from cumin and a hint of spice. A quick and yummy sweet potato dish if you have cooked sweet potatoes handy.

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Baking is probably the best and easiest method  to cook a sweet potato. Wash 1 or as many sweet potatoes as you like, place them on a foil lined baking sheet, prick each potato couple of times with a fork and bake in a preheated 400 degree oven for 45 minutes – one hour (depending on the size). Place sheet on a wire rack to cool completely. Peel off skin and mash with a potato masher. Mashed sweet potatoes can be made ahead and stored in the refrigerator (or even frozen).

To make the balls simply stir together mashed sweet potato, breadcrumbs, egg, salt, cumin and cayenne pepper in a large bowl, Scoop 2 tablespoons measure balls (roll balls gently between the palm of your hands). Deep fry until deep golden brown and enjoy hot.

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Check out other sweet potato recipes

Sweet Potato Pie Baked Oatmeal

Cocoa glazed Nutella-Sweet Potato Rolls

Roasted Sweet Potato and Brussel Sprouts with Maple Tahini Dressing

Sweet potato-Almond Gluten Free Chocolate Chip Cookies

Sweet Potato and Broccoli Nuggets

Sweet Potato Balls

Ingredients:

2 cups cooked and mashed sweet potato

1 cup bread crumbs

1 large egg

2 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper powder

vegetable oil, for deep frying

Preparation:

Combine all ingredients (except vegetable oil) in a large bowl. Mix well until thoroghly combined.Scoop 2 tablespoons measure dough and roll balls gently between the palm of your hands to make smooth balls (an ice cream scoop comes in very handy).

Add oil in a deep skillet or dutch oven until it comes to about 2 inches high up the sides of the pan. Heat over medium heat until it reaches 325 degrees.

Deep fry about 8 balls at a time until deep golden in color, about 4 minutes (turning them once every minute). Drain on a paper towel.

Makes 25 balls

 

White Christmas Tree Cookies

It’s a white Christmas! Adorable buttery pecan shortbread cookies shaped like a tree and then glazed white with a snowflake on top!

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Aren’t these cookies cute? The dough is a slightly tweeked version of Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar, shaped like a tree instead. I have used pretzel sticks for the tree trunk and then covered with a white glaze, TWICE to give the tree effect.

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The cookies are incredibly easy to make and perfect recipe for little ones to get involved. They would to shape the trees:) Let us get to the process right away….

Grind pecans, flour and salt in a food processor…

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Cream butter, confectioners sugar and vanilla with a wooden spoon….

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Mix in the ground mixture to form a dough….

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Divide dough into 2 tablespoon measure balls….

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Shape each ball into cones…

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Insert  a pretzel stick into the base of each cone, pushing half the stick inside….and chill the dough….. Don’t they look cute already?

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Bake…..

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Cool cookies and then glaze….

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Notes-

-To toast pecans, place pecans in a single layer on a baking sheet and bake in a preheated 350 degree oven for about 10 minutes or until they smell amazing and gets slightly darker in color. Place pan on a wire rack to cool completely

– Add enough milk to make a very thick glaze that will form a thick yet even coating on the cookie. If the glaze is too thick then add a touch of milk to thin it down or if thin then just stir in more confectioners sugar to thicken.

-Glaze can be spread around with a spoon or you can dip one side of the cookie into the glaze and then place on the wire rack for excess to drip down.

-The second dip is optional

-I scraped off any excess glaze off the sides with a butter knife to give a smooth finish to the cookies.

White Christmas Tree Cookies

Ingredients:

Pecan shortbread cookies

1/2 cup toasted pecans

1 1/4 cups all purpose flour

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1/2 cup confectioners sugar

1/2 teaspoon vanilla extract

18 pretzel sticks

Glaze

2 cups confectioners sugar

3 tablespoons milk, approximately

snowflake cookie sprinkles

blue sugar sprinkles

Preperation:

Line a baking sheet with parchment paper and set aside.

Combine pecans, all purpose flour and salt in a food processor and process for about one minute, until finely ground.

Combine butter, confectioners sugar and vanilla in a medium bowl, stir with a wooden spoon for about 2 minutes, until creamy. Add the ground pecan-flour mixture and stir until it gathers togethers to form a dough.

Divide dough into 2 tablespoon measure balls and then shape each ball into a cone (about 2-inches tall) and insert a pretzel stick into the base of each cone, pushing about half of the stick into cone. Place cookies on the prepared baking sheet spacing evenly apart (cookies won’t expand much). Place baking sheet in the refrigerator to chill at least 2 hours – overnight.

Preheat oven to 325 degrees F. Place baking sheet in the oven and bake for 35-40 minutes, until golden brown. Place pan on a wire rack to cool completely.

To glaze cookies,

Stir together confectioners sugar and milk together to make a very thick glaze, adjust milk as needed.

Gently spread glaze on top of the cookies with a spoon. The glaze will drip down because of the shape of the cookie, so begin with the top of the cookie and gently work your way to the sides. Place glazed cookies on a wire rack and let set for about 10 minutes.

Repeat process again, but this time spoon glaze only to cover about 3/4th of the cookies, to give the tree effect (refer pictures). Place a snowflake on top of the tree and sprinkle some blue sugar. Place cookies back on the wire rack to dry completely (at least 2 hours).

Makes 16-18 cookies