Crunchy Cinnamon Ebelskivers


Ebelskivers (pronounced “able-skeevers”) are snacks or desserts–hailing from Denmark–traditionally served during holidays and celebrations.  These puffy, sphere-shaped pancakes can be served in a variety of ways, from sweet to savory, and can include toppings and/or fillings.  I have tried them only a couple of times in my kitchen and each time I learn a little something new about how to prepare them.  

I am still learning how to NOT cook them so long, and maybe someday when I have a gas range again–instead of an electric or ceramic cook top–I will be able to better control the heat and not overcook so many!  But I did manage to salvage a few for the post today and I hope you will give me some grace and try the recipe even if you don’t they they look all that awesome.  I plan to keep honing my ebelskiver skills, so one day you might just see something amazing!

The only necessary tool is a seven-welled pan that forms the pancake’s cool shape.  You can use wooden skewers to turn them or purchase special ebelskiver turners–yes I did–which help flip these babies nicely.  I also have a really cool ebelskiver cookbook and that is where I got the recipe that I am sharing with you today.  According to the cookbook, the brown sugar and butter that ends up as the topping should crack brulee-style with every bite.  Still waiting on that!

Crunchy Cinnamon Ebelskivers
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  1. 1 cup all-purpose flour
  2. 1 1/2 t. sugar
  3. 1/2 t. baking powder
  4. 1/4 t. salt
  5. 2 large eggs, separated
  6. 1 cup whole milk
  7. 3 T. unsalted butter, melted and slightly cooled,divided
  8. 2 t. ground cinnamon
  9. 1/4 t. nutmeg
  10. 3 1/2 T. light brown sugar
  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  2. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 T. of the melted butter.
  3. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well-blended--batter will be lumpy.
  4. In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff--but not dry--peaks form. To lighten the batter, use a rubber spatula and gently fold 1/3 of the egg whites into the batter, then fold in the rest of the egg whites just until no white streaks remain.
  1. Cooking Tip: You might want to cook these on a little lower temperature if your stove tends to cook things a little too hot. Trust me on this.
Adapted from Ebelskivers: Filled Pancakes and Other Mouthwatering Miniatures
Mormon Mavens

Peppermint Bark Rice Krispie Treats

This recipe was originally posted on February 16, 2012.  We thought we would bring it back for the holidays!

These are a tasty rendition of the classic Rice Krispie Treat and are great for any holiday involving chocolate and mint–and they are so pretty!  I have made these for our youth at church and for several family gatherings and they are a big hit.  Personally, I can’t stay away from the platter–so many favorite flavors.

Peppermint Bark Rice Krispie Treats
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  1. 1 10.5 oz. bag of peppermint mini marshmallows*
  2. 4 tablespoons butter, plus extra to butter the pan
  3. 5-6 oz. krispy rice cereal
  4. 3 tablespoons semi-sweet or dark chocolate chips
  5. 3 tablespoons white chocolate chips
  6. 1/2 teaspoon vegetable oil, divided (I used shortening)
  7. a few drops peppermint extract
  8. 2-3 medium sized candy canes, crushed
  1. Line a 9×13 pan with foil and lightly butter bottom of pan and about 1 inch up the sides.
  2. Melt butter in a very large bowl in the microwave. Add marshmallows and stir to coat. Microwave on high for 30 seconds at a time until melted and smooth, stirring as you go.
  3. Add the krispy rice cereal and stir to evenly combine. With buttered hands, press mixture into pan.
  4. Place the white chocolate chips and about 1/2 teaspoon or less of shortening in a small bowl. Heat in microwave in 30 second intervals on 50% power, stirring in between until melted and smooth. Repeat same process with the semi-sweet chocolate chips and add a few drops of peppermint extract.
  5. Drizzle both chocolates on top of the treats and sprinkle with the crushed candy canes–I used those that are more porous, you know, the kind you can stick into a hole in an orange and suck the juice through? Really…have you never tried that? Anyway, let sit until chocolate is set. You can put it in the refrigerator to speed up the process. Cut into squares and oh my goodness….
  1. * If you can’t find the peppermint marshmallows, use regular and add about 1/4 teaspoon peppermint extract to the melted marshmallow mixture.
Adapted from Our Best Bites
Adapted from Our Best Bites
Mormon Mavens

Easy Toffee

toffeeI have a friend who makes THE most amazing toffee.  

Seriously.  It’s total food crack.

And as much as I’ve always thought I would like to know her secret recipe, I actually kinda wish I hadn’t found this recipe (which is super close to hers, although I will always prefer hers!).  


Because I can’t stop eating it when I make it!

I made three batches to test it in different ways and each time I ate until I was sick!  I seriously have to watch myself around this stuff.

And I’m so happy that this recipe does NOT involve a candy thermometer.  I really hate those things.



from left to right: just starting, all melted and boiling, beginning to thicken, the right color!, after the vanilla and ready to pour


Easy Toffee
A little salt gives this delicious toffee a beautiful flavor.
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Prep Time
5 min
Prep Time
5 min
  1. 1 cup butter
  2. 1 cup sugar
  3. 5 Tbsp. water
  4. 1/2 tsp. kosher salt
  5. 2 tsp. vanilla
  6. 1 cup milk chocolate chips
  1. Place a baking sheet on top of several towels or a wooden cutting board.
  2. In a cast iron skillet, melt the butter with the sugar and water. Once the butter is melted, adjust the heat until there is a consistent boil. Stir CONSTANTLY.
  3. Continue to adjust heat and stir for 10-15 minutes or until the mixture is caramel colored. Remove from heat.
  4. Add the salt and vanilla and stir well.
  5. Immediately pour onto the baking sheet.
  6. Wait a couple of minutes and then pour the chocolate chips evenly over the top. Allow the chips to melt completely, then spread the chocolate evenly with an offset spatula.
  7. Allow the chocolate to set completely before cutting/breaking up the toffee.
  1. You need the towels or wooden cutting board as a protection for your countertop. The toffee will make the baking sheet VERY hot!
  2. I tried this twice with milk chocolate block and could never get it to melt smoothly. I highly recommend using milk chocolate chips, which are formulated differently from block chocolate. They melt way better!
Mormon Mavens

Cranberry Relish

This recipe was originally posted on December 19, 2013 as a Christmas dish, but we also have it at Thanksgiving.  Thought we would share it this week in case you would like to include it in your Thanksgiving Feast.
Just in the St. Nick of time (and notice, by the way, how he is eyeballing the relish)! Be sure and add this to your Christmas menu.  My good friend Phyllis brought this dish to a church Christmas party one year and gave me the recipe so that I could add it to our holiday meal traditions.  It is a big hit with everyone and full of yummy goodness.
Cranberry Relish
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  1. 2 cups ground fresh cranberries (I just zap mine in the Ninja blender)
  2. 1 cup sugar
  3. 2 small pkgs. Cherry Jell-O
  4. 1 15-oz. can crushed pineapple, drained and juice reserved
  5. 1 apple, unpeeled (Red Delicious is good) sliced and chopped
  6. 2 oranges (regular oranges NOT navel.  Tried that.), peeled, sliced and chopped
  7. grated rind from one orange
  8. 1 cup chopped pecans
  1. Mix Jell-O with 2 cups boiling water, 1 cup sugar and reserved pineapple juice.  Let thicken in refrigerator. DO NOT LET IT SET COMPLETELY.
  2. Add other ingredients, already mixed together.
  3. Place in refrigerator until ready to serve.
  1. You can substitute cranberry Jell-O for the cherry.
Adapted from Phyllis Mecham, Mocksville, North Carolina
Adapted from Phyllis Mecham, Mocksville, North Carolina
Mormon Mavens

Egg-less Creme Brulee Pie


Yes, I know.  Eggs are a huge part of Creme Brulee so how can I call it that when there are no eggs?

Because it’s a free country, that’s why!

Okay, all sass aside.  I just can’t get past the creaminess of the pie the brulee-ness of the top layer.

Yes, I know.  Brulee-ness is not a word so how can I call it that when it’s not a word?

Because it’s a free country, that’s why!

Okay, we’re getting off-topic here.  The point is, you need to try this.  It’s such a simple pie and so good!  Even my pickiest eaters loved it!


Egg-less Creme Brulee Pie
Serves 12
A really simple but, yet it is so good! You'll be surprised!
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 1 Deep Dish Pie Crust, at room temperature
  2. 4 Tbsp. cornstarch
  3. 3/4 cup sugar
  4. 4 Tbsp. butter, melted
  5. 2 1/4 cups heavy cream
  6. 1 Tbsp. vanilla
  7. 4 Tbsp. butter, melted
  8. 1/3 cup cinnamon sugar (mix it to your liking)
  1. Preheat your oven to 325 degrees. Use a fork to pierce the bottom of the pie crust. Place it on a baking sheet and bake for 10 minutes. Remove from oven and set aside.
  2. In a small bowl, combine the sugar and cornstarch and mix well with a whisk until thoroughly combined.
  3. In a medium saucepan, melt 4 Tbsp of butter. Then add the cream and the sugar/cornstarch mixture. Whisk well to combine; then continue whisking over medium heat until the mixture is very thick and creamy.
  4. Remove from heat and add the vanilla.
  5. Pour this mixture into the pie crust, spreading out the mixture evenly. Pour the final 4 Tbsp. of melted butter carefully over the top. Then sprinkle evenly with the cinnamon sugar.
  6. Bake at 325 for about 25 minutes. Remove from the oven and turn on the broiler. Set pie under broiler for about a minute. Watch it carefully so it will not burn.
  7. Remove from oven and carefully set the pie tin on a cooling rack to cool. Allow it to cool to room temperature, then refrigerate it for at least an hour so it can set.
  8. Store any leftovers in the fridge.
  1. It has to be a Deep Dish pie crust. The regular crusts are not big enough to hold it. You can also use refrigerated crusts or make your own. The crust in the pie tin just needs to be at room temperature.
  2. For the cinnamon sugar: I keep a jar of premixed cinnamon and sugar so I'm not sure on the amounts because I go by how it looks! But you could mix 1/3 cup sugar and put in 2-3 teaspoons of cinnamon.
Adapted from The Domestic Rebel
Adapted from The Domestic Rebel
Mormon Mavens

Jezebel Sauce

Jezebel Sauce

This recipe was originally posted on October 10, 2013.  We get quite a bit of Pinterest traffic on this one, so just thought we would share it again for the holidays.  It’s a tasty, easy dish to throw together when you have to take a treat to share at a party.

Here’s a quick and easy appetizer or snack for a party. It’s a spicier take on the traditional cranberry based sauce–you know that’s why it’s named after Jezebel…

 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
 pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
 1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard. Cover and store in refrigerator for up to two weeks. Makes about 3 cups.

     2.  Serve over a brick of cream cheese.

Source:  Paula Deen

Jezebel Sauce
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  1. 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
  2. pineapple and a little sugar)
  3. 1 (18-oz.) Jar apricot preserves
  4. 1/2 cup orange marmalade
  5. 1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
  6. 1 tablespoon dry mustard
  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard.
  2. Cover and store in refrigerator for up to two weeks.
  3. Serve over a brick of cream cheese.
Mormon Mavens

Santa Hat Party Mix

This is so yummy and fun to make and to eat!  You’ll definitely want to take it to one of the many Christmas parties of the season.


Santa Hats

  • Bugles
  • Red melting disks
  • mini marshmallows
  • white sprinkles (nonpareils)

Snack Mix

  • 3 c. mini pretzels
  • 1/2 c. craisins
  • 1 c. salted dry roasted peanuts
  • 2 c. Rice Chex
  • 2 c. holiday colored M&M’s
  • 8 oz. white chocolate for metling

How to Make

Santa Hats

1.  Melt the candy melts, along with a tablespoon of shortening (to help thin the melted candy), in 30 second intervals on half power in your microwave until melted.
2.  Immediately start dipping.
3.  Let them set up for 10 minutes or so on parchment or wax paper.
4.  When they are set, remelt the red candy disks (if necessary) and dip just the bottoms (the large part of the Bugle) into the white sprinkles.
5.  Then flip it over and dip the top in the melted candy and press a mini marshmallow on top.
6.  Let dry on wax paper.
Snack Mix
1.  Spread all your ingredients, EXCEPT M&M’s and Santa Hats, out on a baking sheet lined with parchment or wax paper.
2.  Melt your white chocolate according to package directions and drizzle over the pretzel mix.  Transfer to a large bowl.
3.  When chocolate is set, sprinkle M&M’s and Bugle Santa Hats over the mix.

Apple Cobbler Cupcakes with Pumpkin Pie Frosting

Made these for a school party.  A mouthful of fall flavors!



1 1/2 c. flour
1 1/4 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
1/2 c. unsalted butter, room temperature
3/4 c. brown sugar
1/4 c. sugar
2 eggs
1/2 c. sour cream
1/4 t. lemon extract
2 1/2 c. apples, roughly chopped and loosely packed


1.  In a medium-sized bowl, whisk flour, baking powder, baking soda and ginger.
2.  Beat butter and sugars in a large bowl until light and fluffy.
3.  Beat in eggs, sour cream and lemon extract until blended.
4.  Mix in flour mixture.
5.  Fold in apples.
6.  Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
7.  Bake at 350 degrees for about 25 minutes or until a toothpick comes out of the cupcake clean.

Pumpkin Pie Frosting


3/4 c. sugar
1/2 t. salt
1 1/2 t. pumpkin pie spice
2 large eggs
15 oz. canned pumpkin
12 oz. evaporated milk


1.  Preheat oven to 425 degrees.
2.  In a large bowl, beat eggs.
3.  Stir in sugar, salt and pumpkin pie spice.
4.  Mix in pumpkin.
5.  Mix in evaporated milk.
6.  Pour into 9″ pie plate.
7.  Bake for 15 minutes.
8.  Reduce heat to 350 degrees and bake for another 40-50 minutes, until a toothpick comes out dry.
9.  Remove from oven and leave on counter for two hours before use.

*Put “pumpkin pie” into a piping bag or ziplock bag with a hole cut out.  Pipe frosting onto cupcakes.


While you can load a slice of pie directly into the piping bag, I found that the pie piped better if I put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into my bag.


Savory Mushroom Sage Stuffing

This is my family’s stuffing recipe. I don’t actually stuff my turkey. I use this recipe and make a big 9×13 inch pan of this stuff. The bread gets slightly crispy on top and the mushrooms and onions and celery are soft. It is really simple, but one of my all time favorite things to eat!

14-16 slices hearty white bread (I use Grandma Sycamore’s white bread)
2 sticks butter
7-8 celery stalks, chopped
2 medium onions, diced
16-20 ounces button or baby bella mushrooms, sliced
2 tsp. rubbed sage
S & P to taste
1 1/2-2 Cups chicken broth

1. Using a serrated knife, cut the bread slices into small cubes. Lay the cubes out on a baking sheet. Dry them out in an oven set to 170 degrees over the course of a few hours or overnight. You want them to be completely dry and crunchy.
2. In a large skillet, melt the butter over medium heat. Add the celery and onions. Saute til just tender. Add the sage and S & P to taste. Add the sliced mushrooms, cook til mushrooms begin to soften.
3. In a large bowl, place the dried bread cubes. Add the warm mushroom mixture. Stir a bit. Then, add about 1 1/2-2 cups chicken broth-depending on how moist you want your stuffing.
4. Place the stuffing in a 9×13 inch baking dish. Cover with foil. Cover with foil and cook for about 30 minutes. Uncover and continue baking until the top becomes slightly crispy and golden.

Pumpkin-Shaped Dinner Rolls

This time around I thought I’d post more of an idea than a recipe.  You can use any bread dough recipe you like or use a mix like I did.  Whatever dough you choose to work with, the results will be similar.  This is an easy way to bring a little fall fun to your Thanksgiving table.

Directions for one-loaf’s worth of dough:
1.  Prepare dough according to recipe or can instructions.  Allow to rise until doubled in bulk.  Punch down.
2.  Roll dough into a log.  Using kitchen shears (or unflavored dental floss) cut the log into half, then cut each half into half again.  This will give you four log pieces.  Each of these pieces should then be cut into thirds.  You will have 12 pieces.
3.  Take one section of dough and roll firmly between your palms.  Roll into a tight, smooth ball.  Take your kitchen shears and snip into the edge of the dough eight times equal distance apart.  Do not cut all the way through.
4.  Place on greased baking sheet.  Repeat with remaining dough.  Cover lightly with a sheet of plastic wrap lightly sprayed with cooking spray.  Allow to rise.
5.  Bake according to your recipe.  Garnish with a sliver of pecan.

Source:  it’s all over Pinterest, baby.