Look what you can do!!

Amazing!

Popeye Pancakes

A friend of mine called last night and mentioned that she had made "Dutch Babies", or "German Pancakes" in her flower mold and that they came out so beautiful.  I grew up calling these babies Popeye Pancakes, and we enjoy them frequently in our household.  Whatever you call them, they're delicious and oh so easy!  After talking with her I decided I needed to make them for breakfast this morning, and it was like being a kid again and seeing them rise up in the oven for the first time.  Even my son was excited about the new shape and we bonded over the oohh'ing and aahh'ing.

 You don't want to cut the pancake while it's in the mold (unless you're careful and use a nylon spatula), so I just transferred mine onto a plate by peeling back the mold and sliding the pancake out.

 With the flower mold you can cut it into fourths and come out with 4 heart shapes.  This one reminds me of cute dog ears.  Valentine's breakfast is in the bag this year!




Here's the recipe:

6 eggs
1 Cup milk
1 Cup flour
some salt (I don't know - a 1/2 tsp?)

Mix using a wire whisk.  It will still be a little lumpy and maybe a little foamy - that's all good.  Typically I put my pan in the oven with a stick of butter (sometimes I try to be good and use only 1/2 a stick), and I let the butter melt while I'm preheating my oven.  You don't want to put your Demarle flexipans in the oven while it's preheating (not sure why - they just say don't do it), so I put about 2-3 Tbsp. of butter in the mold and stuck it in the microwave to melt the butter.  I'm not sure what duty the butter performs in the regular recipe, whether it's for sticking purposes (which it does quite terribly even with a whole stick of butter), or for taste purposes, but I decided that although I wasn't worried about sticking, I wanted the yum-yummy buttery taste, and that's why I still used 2-3 Tbsp.  That was probably more than I needed.  Anyway - once your butter (or not, if you choose to not use it) is melted, pour the batter into the mold and stick it in the oven.  Make sure your mold is on the perforated baking sheet before you pour, of course.  Bake at 350 for about 30 minutes.  Serve with powdered sugar, syrup, jam, whipped cream, fruit - whatever you want!  We always use agave nectar.

This is one of my recipes that I have to let the pan soak for 3 days before I have the motivation to scrub it.  Guess what - my Demarle flower mold came out almost as clean as it started and washing it was a cinch!  One more reason to love my popeye pancakes!  Thanks Karen for the brilliant idea to make these using Demarle!

Update: I made popeye pancakes in my Fluted Square Mold.  I think I prefer the look of the Flower Mold the best, but these turned out pretty as well.

Peanut Butter Cup Brownie Bites

Check out this tower of goodness.  There's nothing better than chocolate and peanut butter combined!

The recipe for these is simple!  Mix up your favorite brownies (I used a box because I can), fill the mini muffin tray shapes 1/2 full, insert a peanut butter cup, and bake at 350 for 15-20 minutes (just keep an eye on them).  Yum!

For hosts:
These are on the D list for menus

Demarle at Home Flexipan Introduction

I found this great video on youtube.  It's like a mini Rendez-Vous!

Tartlets galore!

A friend of mine (we'll call her Jen, wink) is a self-proclaimed "non-cook".  In fact, I once had a Pampered Chef show and she purchased things to be used for crafts, not cooking.  When I told her about Demarle, she reminded me that she and her kitchen don't get along very well, so I enticed her by taking over a cake and having her see how "flipping amazing" it is! 

She came, she saw, she conquered!

Jen has since informed me that she LOVES her new Demarle mini tartlet tray and she and her kids have made every kind of tartlet they can think of.  She said that they've used every kind of spread made for crackers and veggies (spinach and artichoke, artichoke and jalapeno, veggie ranch, Alouette cheese spreads...).  They've even tried jam.  She doesn't recommend the jam, by the way.  She said that her kids love to help make the tartlets and it's been a really fun thing for them to do together.

Way to go Jen!  Your oven is thanking you.  :)

Peanut Butter Cup Cake

My friend Amy is one of my "Martha" friends.  She recently held a Demarle at Home Rendezvous, and instead of using a cake mix (that's one difference between "Martha" and "Camille") she wanted to make her Peanut Butter Cup Cake.  I didn't have the mind to take a picture once she had it all beautified with chocolate ganache and chunks of peanut butter cups (I was too busy chatting with 22 guests!!!), so I'm sorry you can't see it, but trust me, if you like peanut butter.....!!!!

Here's the recipe:

2 c. flour
2 tsp. baking powder
3/4 c. creamy peanut butter
1/2 cup butter, softened
1 c. sugar
1/2 c. packed brown sugar
2 eggs
2 tsp. vanilla
2/3 cup milk (whole if you've got it)

Preheat oven to 325.  In a small bowl, combine flour and baking powder.  Set aside.  In large bowl, beat peanut butter and butter with sugars until blended, scraping bowl as needed.  Increase speed to medium-high and beat until creamy, about 3 minutes, occasionally scraping bowl.

Reduce speed to low; add eggs, 1 at a time, beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until smooth.

Spoon batter into bundt mold and spread evenly.  Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.  Cool cake in mold for 20-30 minutes then unmold. To serve, top with chocolate ganache and coarsely chopped peanut butter cups.

Can you see why it takes a Martha to make this?

Microwave Almond Toffee

I know the holidays are over, but I never really got in the Christmas spirit this past year and I'm just now getting a sweet tooth for those yummy holiday treats.  So yes, despite my husbands moans and groans, I made almond toffee tonight (he's moaning and groaning because #1: he's out of town so he can't enjoy it!  #2: he gained weight over the holidays while I actually lost - neener neener). 

I'm not a candy maker so I went in search of a microwave recipe to see if I could pull it off.  I found this recipe at cooks.com, but I made some nifty improvements thanks to Demarle!  I did use a 2 quart glass bowl, but I've seen recipes in the Demarle cookbook where they microwave the butter and sugar directly in a Large Round Mold.  I have to admit, I was a little scared to try it right in my mold, so I stuck with the glass bowl this time.  Let me know if you try it directly in your mold!  There was no 8" square dish with buttered foil for me!  I just poured the recipe right into my mold, added the chocolate chips and covered it with my Silpat to let the chips melt.  After "quick-setting" it in my freezer (that was the plan, but I forgot about it for a couple hours), it popped right out of the mold in a lovely flower shape (minus what I had already eaten).  I could break it apart if only it wasn't frozen solid.  Oops.

So thank you Demarle at Home - I'm now making things like molten chocolate cakes and almond toffee.  That's great for my goal of becoming more like Martha, but not so good for my families' waistlines.

ABC's of Use and Care

Demarle Flexipans come with a lifetime guarantee, but there are a few things that you can do to void that guarantee.  Follow the ABC's of Use and Care below and you can enjoy your Demarle Flexipans for life!

*AVOID direct heat.  Never let your Demarle bakeware touch the sides of your oven, a heating element or a heated stove top.

*Do not BROIL using your Demarle Flexipans.  Your bakeware will turn to ash.  No one wants that.

*Do not CUT your Demarle Flexipans.  Silicone cuts very easily and stabbing or cutting your bakeware will void your warranty.  Use nylon serving utensils and remove food from the mold completely before cutting.

*DISHWASHER is not recommended.  Nor is it needed!  Wash your molds and trays out using a washcloth and a bit of warm, soapy water, then shake dry.

If your Silpat smells like onions or garlic (because you baked them, of course), spray a mist of white vinegar directly on the Silpat and let it sit for a few minutes, then wash as normal.

STORAGE:  Store your Flexipans stacked flat or rolled together and tucked away in a tupperware container.  Either way, do not store with heavy objects on top.  Roll your Silpat and Roul'pat up and store neatly in a drawer. 

USE:  Be sure to place your Flexipan on top of the perforated baking sheet before filling.  If using a tray and you don't have enough batter to fill all shapes, pour water in the empty shapes before baking.

Do not use the Roul'pat in the oven.  This is meant for counter use only.

Silpats and Flexipans (the molds and trays) are freezer, microwave and oven safe up to 480 degrees.  Do not use in a toaster oven.

Molten Chocolate Cake

 

If you know me very well, you know I'm an absolute sucker for molten chocolate cake.  In fact, I dare say it is my favorite dessert.  My husband thinks he can get away with sharing one with me when we're at a restaurant, but I covet every last morsel of these things.  I don't typically make them myself because all I remember from the last time I attempted it was a big mess.  Well, when I discovered a recipe for them in one of the Demarle at Home cookbooks, I couldn't wait to make them!  And the mess?  Ha!  What mess?!  

You can find the recipe I used on page 16 of the "Cooking Across America" cookbook or page 32 of the "Desserts" cookbook.

For hosts:

This is on the 'A' list menu with a medium host prep time.  If you've never used a double broiler, you can use a bowl on top of a pot with simmering water (as seen here).  Nice thing about this recipe is you can make it a day ahead and keep it in the refrigerator.

Rendez-Vous Recipe: Brownies & Cake

One of my favorite aspects of Demarle at Home products is that I get "Martha Stewart" results with "Camille" efforts!  In fact, I get better results with less effort than I would put in to my "ugly but yummy" recipes.  Check out this beautiful bundt cake!  I own a metal bundt pan but I've only used it maybe once in the last 14 years.  Or maybe I should say I've only produced one decent cake out of it in the very few times that I've attempted to use it. In the last couple of months I've made cake after cake (after cake) in my fun new bundt mold.  Perfect results every time!  And that lovely browning comes from using the perforated baking sheet.  My cakes never looked so good!  Not to mention how moist they are.  Want the recipe?  You'll have to ask Betty Crocker for that.  What I can tell you ... bake for 40 minutes at 350 and COOL for at least 30 minutes before unmolding.

 How about these "two-bite brownies"? Take my word for it, they're super moist on the inside, and gorgeous on the outside.  Betty Crocker has done it once again!  With brownies, you'll need to "pop" the bottom up to release them from the mold.  Just be sure they're completely cool before you attempt it.  Bake at 350 for 26 minutes.


For hosts:
These are both part of the All Around Menu.
Bundt cake is on the 'E' list menu
Brownies are on the 'D' list menu

Rendez-Vous Recipe: Savory Mini Tartlets

Pillsbury refrigerated pie crust dough - they come in a box with 2 rolls of dough
Any of Demarle At Home herb blends

Follow the recipe on the front of the Herb Blend pouch, but for 30 mini tartlets, you'll need to halve the recipe.  Then follow the baking instructions below.

Place mini tartlet tray onto perforated baking sheet.  Roll out (one roll) of dough on the Roul'pat.  Use small round dough cutter to cut tartlet shapes.  Pick up remaining dough and re-roll to create 30 mini tartlets.  Use shaper to create cavity in the tray.  Spoon in dip filling of your choice.  Be careful not to over-fill tartlets as they will spill over onto bottom of oven.

Bake at 425 degrees for about 8-10 minutes or until edges brown.

Artichoke dip recipe:

1 can artichokes in water (cut into small pieces)
3/4 cup mayo
1 cup grated parmesan cheese
1 clove garlic, minced
1/4 tsp. worcestershire sauce

For Hosts:
This is part of the All Around Menu.
This is a 'C' list menu item.

Rendez-Vous Recipe: Chocolate Ganache

Our cake went for a swim in chocolate ganache!  Um... Yum!

This chocolate topping is delightful on anything!

1/2 cup heavy whipping cream 
1 cup semi-sweet chocolate chips


Heat heavy whipping cream on stove top to a rolling boil.  Remove pot from heat.  Add chocolate chips and shake pot handle to make chips settle evenly.  Do not stir.  Let sit for 5 minutes.  Take a whisk and gently stir until mixture becomes shiny and is evenly mixed.  Pour topping onto cooled cake.

For hosts:
This is part of the All Around Menu
This is an 'E+' menu item

Rendez-Vous Recipe: Chile Rellenos Quiche

8 eggs, beaten
3/4 cup sour cream
1/4 tsp salt
1 1/2 cups Monterey Jack shredded cheese
1 1/2 cups cheddar shredded cheese (or any combination of cheeses)
1 (4 oz.) can of diced green chilies, undrained

Mix all ingredients.  Place mold on perforated baking sheet and fill.  Bake at 350 degrees for 40-45 minutes in the Sunflower, Fluted Bundt, Star (etc.) type mold OR 28-30 minutes in regular muffin or any other 12-shape tray.

For Hosts:
This is part of the All Around Menu
This is an 'A' list menu item

Cookies for Santa

Making cookies for Santa was easier this year!  I got out my Roulpat and Beechwood rolling pin and my son and I got to work.  I didn't have to put flour down at all and nothing stuck to my fun new rolling pin (I have a teflon coated rolling pin that couldn't even provide the same results).  We baked the cookies on the Silpat and Perforated Baking Sheet and voila! perfection! (sorry - I forgot to take a pic of the final product)

Potato Casserole

 These are your run-of-the-mill "funeral potatoes".  If you want the recipe (I never use an exact recipe), email me.  I added ham to these to make it more of a main dish and I figured that if I was making enough for one, I might as well make enough for two!  I tried something new and used the Silpat to roast some veggies while simultaneously baking my casserole!  I had to take the veggies out earlier than the casserole, but it worked like a charm!  I covered the Tree Mold with foil and stuck it in the freezer for later.  When later came, I thawed it in the fridge and it was all ready for baking.

There's a story that goes along with those potatoes... We were at a cabin with some friends celebrating New Years and the potatoes were part of our New Years Eve dinner.  Lucky for us (haha), the power went out while they were in the oven.  I figured they hadn't even heated through so I just let them sit in the oven for ... I don't know how long it was... a couple hours?  Anyway, the power remained out but I decided to take the potatoes out of the oven so I didn't forget about them.  Guess what, the oven was cold, but the potatoes were still warm all the way through!  Partly because I hadn't opened the oven at all, but did you know that the woven glass in the molds help retain heat?  Your food will stay warm much longer in the Demarle silicone bakeware than in other bakeware.  So we were able to enjoy the potatoes after all.

The best part of my potato adventure...???  The mold was easier to clean than the serving spoon!

By the way, the Tree Mold was a customer special for Dec. 2010, so it's not in the catalog and is no longer available.

Corn Bread Muffins

I have a friend that is amazing in the kitchen.  She tempts me by sending over tasty recipes.  I really wanted to try her recipe for Marie Calendar's Cornbread, but alas, I don't use Bisquick, so I had to come up with an alternative.  I found this recipe on AllRecipes.com, and while it provided a very yummy corn bread muffin, it was a little (what we call in my family) fally-aparty.  But check out these beautiful muffins that just popped right out of the tray (and can you see how "dirty" the tray is once the muffin has come out)!  The recipe made enough batter to fill this Fluted Tray as well as a Muffin Tray - so unless you want corn bread muffins coming out of your ears, go ahead and halve the recipe.