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noelbarnhurst:

Although the new pastry craze in New York has been the cronut (a cross between a croissant and a doughnut), here at the studio in San Francisco we’ve been enjoying the classic Danish pancakes, ebelskivers! These sweet treats are also incredibly easy to make and can be customized to your flavor craving. Check out the recipe below to see for yourself. 
EBELSKIVERS
INGREDIENTS
1 cup (about 5 ounces) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons sugar
2 eggs, separated
1 cup milk
3 tablespoons unsalted butter, melted
1/2 cup of your choice of filling (we suggest chocolate, jam, or preserved fruits)
INSTRUCTIONS
In a small bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy- do not overmix.
In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not when dry peaks form, about 3 minutes. Fold egg whites into batter.
Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of your choice of filling, then top with another tablespoon of batter. Let ebelskiver cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.

Try using different fillings for your ebelskivers. We like peach preserves, but you can also include jam.


Alternatively, if you’d rather fill your desserts with whipped cream, a special kitchen tool called the iSi Gourmet Whip can help you.

Recipe courtesy of Serious Eats.
Zoom Info
Camera
Canon EOS-1Ds Mark III
ISO
400
Aperture
f/1.6
Exposure
1/250th
Focal Length
85mm

noelbarnhurst:

Although the new pastry craze in New York has been the cronut (a cross between a croissant and a doughnut), here at the studio in San Francisco we’ve been enjoying the classic Danish pancakes, ebelskivers! These sweet treats are also incredibly easy to make and can be customized to your flavor craving. Check out the recipe below to see for yourself. 

EBELSKIVERS

INGREDIENTS

  • 1 cup (about 5 ounces) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup of your choice of filling (we suggest chocolate, jam, or preserved fruits)

INSTRUCTIONS

  1. In a small bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy- do not overmix.
  2. In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not when dry peaks form, about 3 minutes. Fold egg whites into batter.
  3. Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of your choice of filling, then top with another tablespoon of batter. Let ebelskiver cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.

Try using different fillings for your ebelskivers. We like peach preserves, but you can also include jam.

Alternatively, if you’d rather fill your desserts with whipped cream, a special kitchen tool called the iSi Gourmet Whip can help you.

Recipe courtesy of Serious Eats.

crashinglybeautiful:

Sometimes

Sometimes, when a bird cries out,
Or the wind sweeps through a tree,
Or a dog howls in a far off farm,
I hold still and listen a long time.

My soul turns and goes back to the place
Where, a thousand forgotten years ago,
The bird and the blowing wind
Were like me, and were my brothers.

My soul turns into a tree,
And an animal, and a cloud bank.
Then changed and odd it comes home
And asks me questions. What should I reply?

—Hermann Hesse

Photograph by Maia Flore from the Situations series.

from parabola-magazine.

Beauty & Symmetry: There’s something about the air in Napa Valley. Infused with the smells of the rich terroir, ringing with sweet birdsong & crickets…

the absolute magic of wildness 

temporarily

tamed. 

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