Cocoa-Caramel-Pecan Cookies

At the end of October I dog-sat for one of my neighbours, KDB.  She has two Scottie dogs, Hamish and Flora.

I wanted to leave her something nice to come home to, and to take advantage of the fun that is her kitchen.  It’s blue.  All of it.  And whatever isn’t blue tends to have the image of a Scottie on it.

Kristopf came over to help me make cookies (but in reality to use my computer).This is a recipe that I kind of invented myself, adapted from the basic Tollhouse Chocolate Chip Cookie recipe.  I hope you like it.

Preheat your oven to 375°F.

Soften 2 cups butter and plop it in a large bowl.Cream it together with 1 1/2 cups granulated sugar and 1 1/2 cups brown sugar.Crack 4 eggs into a bowl and whisk them silly.

Add the eggs to the butter stuff and mix well.

In a separate bowl, mix together 4 1/2 cups flour, 1 teaspoon baking soda, and 6 to 8 tablespoons unsweetened cocoa.  Add this to the goo mixture a little at a time and stir well.

Now, stirring the whole time (you may need to use your hands at this point as the dough gets hard to handle), add in 2 1/2 cups pecan pieces, 2 cups butterscotch chips, and 2 cups chocolate chips.Drop spoonfuls of the dough on ungreased baking sheets.

Bake for 9 to 11 minutes, rotating halfway through for even baking.  After removing them from the oven, leave the cookies on the sheets for a few minutes, then remove them to a rack to cool completely.

They are super good with your afternoon tea.

Try not to eat them all at once.

 

Christmas Fruit Cakes

My mother calls them fruit cakes.  My father calls them Christmas cakes.  Or it’s the other way around.  I can’t keep track of those two.

Nevertheless, before every holiday season, my dad makes between two and three dozen of them to give away to all their family and friends.  Being the stalwart Scots that we are, we fight over who deserves a whole cake and who gets only a slice.

You can’t be ambivalent about fruit cake.  You either love it or you hate it.  And I can promise you that this is not the leaden, dry, horribly frosted version that you hate.  This is the ooey-gooey sticky sweet and moist brick of goodness that you will LOVE.  Guaranteed.

Keep in mind that this recipe is easy to make.  Especially if you make several dozen.  However, you have to start your preparations the day before and baking time can take up to four hours for large cakes.  Not to mention that you can’t eat them right away — these cakes need a spell before they’re good to eat.  These ones here are from back in 2007.  They should be super excellent now.

Day the First:

In a large bowl, measure in 1 1/2 cups whole blanched almonds (blanched is key because the skin is bitter), 2 cups dark raisins, 2 cups light raisins, 1 cup currants, 2 1/2 cups chopped dates, and 2 1/2 cups candied citron peel.  My dad says that when making several batches it helps to bring a measuring cup to the health food or bulk store and measure what you need right into the bag so you don’t have to worry about having any leftover.

Drain a 12oz (340g) bottle of maraschino cherries, saving the juice.  The cherries should measure about 1 1/4 cups.  Add them to the mixture in the bowl.

Pour in 1/2 cup brandy (or fruit juice, if you prefer) and give it a stir.  Cover the bowl with plastic wrap and leave it at room temperature overnight.

In a heavy saucepan, simmer one 19oz (540mL) can crushed pineapple with 2 cups granulated sugar.  Cook, uncovered, until thickened, about 45 minutes.  Make sure to stir frequently. 

By the end, the sugary pineapple should measure 2 1/2 cups.

Let the pineapple cool, and then stir in 1/2 cup reserved cherry juice.  Stir in as well 1 cup strawberry jam (the more all-natural, the better).  This doesn’t necessarily need to be done the day before, but it has to be cool before you add it to the cake batter.

Day the Second:

Preheat your oven to 275°F.  Butter your pans (we use four regular-sized loaf pans) and line them with parchment paper.The knob on our oven is positioned badly so we take the knob off in order not to hit it accidentally.  And yes, we probably should clean our oven more often.

In a large measuring cup, whisk together 4 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon allspice, 1 teaspoon salt, and 1 1/2 teaspoons baking soda.

Add about a cup of the flour mixture to the fruit and nuts and toss until the bits are all covered.  This will prevent them from sinking to the bottom when you mix them in the batter.  Set the rest of the flour aside for now. 

In another large mixing bowl, cream together  2 1/4 cups granulated sugar with 1 pound (2 cups) butter.

Beat in 12 eggs (yes, 12!), two at a time.  This is less of a pain in the butt if you have someone crack the eggs while someone else runs the mixer.

Take your flour mixture and your pineapple mixture and, alternating them, stir them into the butter and egg mix.  Make 3 dry and 2 liquid additions and stir it all in well. 

Your batter will be a lovely pink colour once you’re all ready.

Pour over your flour-coated fruit and nuts and mix well. 

Pour into your pans and chuck them in the oven.

Place a shallow pan of water on the bottom rack of the oven to keep the cakes moist.

Bake in your oven for 3 1/2 to 4 hours, for the larger cakes.  Smaller cakes might be done in about 3 hours. If you have a fast oven you might want to lay a sheet of aluminum foil loosely over the top to prevent them from drying out in the last hour or so.

The cakes should be fairly firm to the touch in the centre and should test clean with a toothpick.  Once you’ve removed the cakes from the oven let them cool in the pans for about five minutes. 

Then remove the cakes from the pans and peel off the paper.  Let the cakes cool completely.

Now you do your wrapping.

Lay a sheet of aluminum foil on your work surface.  Overlay that with some plastic wrap.

And some cheesecloth.

Plop your cake in the centre.

Baste it generously, all over, with rum or brandy (if you don’t baste you will need to keep the cakes in the refrigerator).

Wrap the cheesecloth tightly around the cake.  Then the plastic wrap.  Then the aluminum foil.

As the cloth dries out, give your cakes a periodic dousing with rum or brandy.  Don’t freeze the cakes or the flavours won’t mellow properly.

The cakes will make good eating in about three weeks, just in time for the holidays.

Happy Hallowe’en Cupcakes

Hurray!  It’s Hallowe’en!

These spooky cupcakes come from my favourite cupcake book, Cupcake Heaven by Susannah Blake, and they’re easy as pie.  Or cupcakes.  And pumpkin is an awesome thing to bake with.

‘Twas an ominous storm a-brewing this afternoon when I made them up.  It almost ruined my light! 

Preheat your oven to 350°F.

Beat together 1/2 cup packed brown sugar, 1/2 cup sunflower oil, and 2 eggs.

Fold in 1 cup grated pumpkin or butternut squash (you can used canned pumpkin, and I usually add a little extra for moistness) and the grated peel of 1 unwaxed lemon.

Combine in a separate bowl 1 cup self-rising flour (or one cup minus one teaspoon all-purpose flour mixed with 1 teaspoon baking powder, though for this recipe regular flour works just fine), 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.

Sift flour mixture into pumpkin mixture and fold in.

Spoon mixture into 12 paper liners and bake for 18 minutes.  I only had medium liners (so I ended up with 24) but usually I make large ones.  Also, make sure to flatten out your batter so it’s level before baking, as the batter, having no butter to melt, won’t do it on its own.  Obviously, I forgot that step.

Cool completely on wire racks.

In a double boiler or heatproof bowl over gently simmering water, melt 5 oz chopped white chocolate. 

In a separate bowl, melt 1 oz chopped bittersweet or dark chocolate.  Allow the chocolates to cool for about 5 minutes.

Spoon the white chocolate evenly to cover the top of the cooled cupcakes.

Make a parchment paper cone (fold it into triangles and snip off a corner, though don’t snip the corner until you’re ready to pipe the chocolate).

Pour the dark chocolate into the cone.  It’s easiest if you have an extra pair of hands, but we do what we can with what we have.  Fold over the opening of the cone several times to avoid gooey messes.

Pipe the bittersweet chocolate onto the cupcakes with a central dot surrounded by two concentric circles (you can use a spiral if you have difficulty making discrete circles).

Use a toothpick or skewer to drag lines from the centre chocolate dot out to the edge of the cupcake, about six or seven of them, to make a spiderweb pattern.  Normally they turn out better than this, but I’m not one to dwell on small mistakes.

You can also ice them however you wish, really.  It’s up to you after all.

The cupcakes are best eaten when the chocolate is still gooey, but they can also be chilled in the refrigerator until set.

And hark!  The sun makes a final, feeble attempt to burst through the clouds.

Alas, forces of darkness take over.

Have a very happy and safe Hallowe’en!

Vanilla Ice Cream

Dear David Lebovitz,

You are awesome.  I think we should be best friends.  We should hang out and stuff.

Sincerely,

Ali

p.s. My husband loves your ice cream.

Have I mentioned recently that I am in love with David Lebovitz and the magic he makes in his tiny Paris kitchen?  If you haven’t been reading his blog, you probably should.  It was from him that I got that amazing Devil’s Food Cake recipe with the coffee in it.  Mmmm …

The Pie came to visit me for Thanksgiving, so I wanted to make sure to make all of his favourite things for when he was here.  Because one of our family friends always brings  her amazing pumpkin pie to our Thanksgiving dinner, I figured what better complement to the dessert than a home-made ice cream?  And vanilla is the Pie’s favourite.  I’ve never made a “cooked” ice cream before but I have recently learned that all the things that used to intimidate me about cooking are not as hard as I once thought them to be.  So here we go.

This recipe, of course, is adapted from David Lebovitz.  You should read his post about it for all the interesting information about vanilla and where it comes from and how you can store your used beans. 

Start with 1 cup whole milk.  I used half whipping cream and half 1% milk, because that’s what I had.

Grab yourself as well 3/4 cup sugar.

Heat the milk and sugar in a saucepan.

Split a vanilla bean, scrape the seeds into the milk and add the pod as well.  My vanilla bean was dried out so it kind of disintegrated on me, but that’s okay.

Remove the milk from the heat, cover it, and allow it to infuse for about an hour.

Set up an ice bath. 

Place a smaller bowl (at least 2L) in a larger bowl partially filled with ice and water.  Set a strainer over top of the smaller bowl.

Pour 2 cups heavy cream (whipping cream) through the strainer.

Separate eight eggs and reserve the yolks (I used the whites to make chocolate meringues).

Stir the yolks together.

Re-warm your infused milk and gradually pour some of the milk into the yolks, whisking constantly.

Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly (and I mean constantly) and scraping the bottom of the saucepan with a spatula, until the custard (because that’s what it is) thickens enough to coat the spatula.  It won’t take long so keep an eye out.

Strain the custard into the heavy cream and stir over the ice in the bath until it’s cool. 

Chuck the vanilla bean pod back into the mix.  Add 1 teaspoon vanilla extract, then refrigerate to chill thoroughly, preferably overnight.

I also added here 3 tablespoons Screech rum.  Lebovitz says that adding a little bit of alcohol to your ice cream will make it softer after it’s made.

When you are ready to freeze your ice cream, take out the vanilla bean pod and freeze according to your ice cream maker’s instructions.

Store in an airtight container in your freezer until thoroughly frozen.

Serve.  So very creamy …

Chocolate Meringues

Happy Birthday Minda!

I love meringues, and they’re something I actually mastered as a young child, though how I had the patience for them I will never know.  The sweet, crispy, chewy lightness of the meringue cookies made it worth the wait.

Recently I’ve been looking at alternative forms of meringue, and other methods of making them.  I made these amazing chocolate mocha meringues last year around Valentine’s Day but of course I can’t remember where I got the recipe from.  Do you remember Kª?  Perhaps it was an issue of Every Day Food.  Who knows …

In an effort to recreate these magic chocolate tasties (and because I had 8 egg whites left over from my foray into vanilla ice cream [post to follow next Wednesday, stay tuned]), I flipped through The Joy of Cooking (2006) for a new take on the old classic.  These ones are from page 741, and I doubled the batch (of course).

Now I’ve mentioned this before, but make sure that your egg whites are at room temperature before you start whipping them.  If they are cold you can always warm them up by putting them in a bowl of warm water.

Preheat your oven to 225°F.

Line two baking sheets with parchment paper.

In the bowl of a mixer, plop in 1 egg whites, 1 teaspoons vanilla extract, and 1/2 teaspoon cream of tartar. 

Whisk ’em up at high speed, and add, gradually, 2/3 cup granulated sugar. 

When you get to the stiff peak stage, you’re done.

Sift together 2/3 cup icing sugar with 3 tablespoons cocoa powder and fold it into the beaten mixture as well.

If it’s still a little swirly, that’s okay.

Spoon the mixture onto the parchment and shape it however you wish.

I had enough leftover for a large meringue to make into a sort of pavlova.

Bake it for 1 1/2 to 2 hours (seriously).  You can see if it’s done if you can remove a meringue from the parchment without it breaking.

Turn off your oven and prop the door open a bit with a wooden spoon.  Leave it like that for an hour or so (again with the waiting).  The trick with good crisp meringue is to let it cool slowly. 

Store the meringues in an airtight container or wrap them tightly for up to three days.

For my little pavlova, I cut up some fruit for the top: raspberries, strawberries, and grapes.

Then I melted some chocolate in a double boiler.

Plopped the berries on the meringue.

Drizzled the chocolate on top.  It’s pretty much a pavlova, minus the whipped cream.

Extreme Comfort Brownies

I made these brownies at the end of what had been a tough week for some of my friends.  Nothing makes me feel better faster than a gift of comforting baked goods.  Especially if they’re made of chocolate.  This comfort recipe is an embellishment on the traditional brownie, and has an extreme amount of frosting.  It’s fab.  I doubled the recipe here to make two 8-inch pans, but you can halve this easily if you wish.  For this recipe I also used unsalted butter for once, so I did end up adding salt to the mix, which I usually don’t do.  Go with your own preferences on this one.

Line your two pans with foil and spray them evenly with vegetable oil or cooking spray.  Preheat your oven to 350°F.

Sift together in a large measuring cup 1 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking powder.

In a large heatproof bowl set over a pot of simmering water (or a double boiler if you’ve got one), melt 4 squares (1 ounce each) baking chocolate (your preference as to sweetness) together with 2/3 cup butter.

I also had some leftover Nutella lying around so I added that as well, about 4 tablespoons.

When it’s all melted and smooth, remove it from the heat and allow the bowl and its contents to cool slightly before stirring in 2 cups granulated sugar.

Add 4 eggs and beat until blended.  For a lighter-textured brownie, beat the eggs more thoroughly.  For a denser brownie, beat the eggs a little less. 

Pour in 1 cup chopped walnuts or pecans.

Add your flour mixture and stir it up, then spread the batter evenly into the prepared pans.

Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the pan comes out clean.  Place the pan on a rack to cool completely before lifting out the giant brownie blocks.

Now, you can just leave them plain at this point, or dust them with icing sugar, or you can frost them.  I’m going with frosting.  More chocolate means more comfort.  Honest.

While the brownies are cooling, cream together 6 tablespoons softened butter with 2/3 cup unsweetened cocoa powder.  An electric mixer helps with this part.

Alternating and adding a bit at a time, stir in 4 cups confectioner’s sugar (icing sugar) and 6 tablespoons milk.  Blend it until smooth and the right texture for spreading. 

I think I added more milk than was required to get the right texture.

When you get it to your preference, add in 1/2 teaspoon salt and 1 teaspoon vanilla and mix that up as well.

Remove the brownies from the pan and separate them from the foil lining.  Spread the frosting generously across the tops of the brownie.  And I’m serious when I tell you to be generous.

Cut the brownie into small squares and pop them in the refrigerator so the frosting can harden a little.

You can keep them at room temperature, wrapped in plastic wrap, for a little while.  Kristopf ate all of the leftovers, however, so I’m not sure how long that little while actually is.

Cream Cheese Brownies

This was another of the baking treats we made for the wedding guests.  My mother had it served to her at some gathering and has been obsessed with them since.

Preheat your oven to 325°F and prepare a 9″ square baking pan with aluminum foil.

Chop up about 4 oz (four squares) unsweetened or dark baking chocolate, and cube up 1/2 cup butter.  Mmm, chocolate and butter …

Melt the chocolate and butter together in a heatproof bowl over a pot of boiling water.

When fully melted, remove it from the heat. 

Stir in 1 1/4 cups granulated sugar and 1 teaspoon vanilla extract.

Add in 2 eggs, one at a time.

Then stir in 1/2 cup flour.

When the batter is smooth and glossy from  your industrious stirring, then you’re ready for the next step.

Remove half a cup of the brownie mixture and set it aside for a while.

Spread the rest of the brownie batter evenly into the bottom of your prepared pan.

Now, in another bowl, with the aid of an electric mixer, process 8 oz plain cream cheese (about a package) until it’s smooth.

Add in 1/3 cup sugar and another egg.

Process that until it’s super creamy and smooth. Spread the cream cheese layer over the brownie layer.

Take spoonfuls of your reserved brownie mixture and drizzle it all over the cream cheese layer. 

Using a knife or a wooden skewer, swirl the two batters.

Bake for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just starting to brown.

Remove from the oven and place the pan on a wire rack to cool.  Refrigerate the brownies until they are firm enough to cut into squares. 

Lift the brownies out of the pan using the edges of the aluminum foil and slice into squares.  You may need to clean off your knife a few times so it doesn’t cling to the knife. 

You can keep the brownies in the fridge for several days.

Made-Up Muffins

Yesterday I looked in my fridge and saw a little less than a cup of fruit sauce leftover from a waffle indulgence during Cait and iPM’s visit, a can of defrosted concentrated orange juice that I had never gotten around to making up, and about two cups of buttermilk, which was set to expire the following day.

Muffin time.

If I’ve learned anything from my baking idol Ovenhaven over at Epicurean Escapism, it’s that the key to baking a good muffin is not to overmix your ingredients.  This is why I now mix my muffins by hand, and not with a hand mixer or stand mixer.  From my own experience I’ve also learned that if you’re adding a lot of liquid, you need to compensate with extra dry ingredients.  So this particular recipe I had to do some thinking and some mental calculations first. 

The fruit sauce plus the concentrated orange juice came out to about two cups, so that meant I had to double the recipe.  In a weird way this meant that I came out with 36 regular sized muffins and another 12 mini-muffins.  So be it.

Anyway, here goes.

Preheat your oven to 350°F and grease your muffin tins or line them with paper cups.

In a large bowl, whisk together a little over 4 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon baking soda, and a pinch each of cinnamon and nutmeg.  The baking powder will counterbalance some of the acidity in the buttermilk.

In a smaller bowl, mix together 1 cup melted butter, 1 1/2 cup granulated sugar, 4 eggs, 2 cups buttermilk, and your 2 cups juice mixture.

This one is weirdly bubbly and gross, but smelled good.

Pour your wet ingredients over your dry ingredients and mix just until the dry ingredients are all moistened.  Don’t fret if you see one or two tiny spots of unmixed flour.  Err on the side of mixing it too little.  Mixing it too much will result in flat, tough muffins.  

You can see here how the chemistry is already beginning and the mixture is getting all bubbly.

Spoon into your pans so the cups are about 2/3 full and bake, rotating once halfway through, for about 20 minutes, until a toothpick inserted in the centre of the muffin comes out clean.

I couldn’t wait for it to cool before trying one.  Totally worth a burnt tongue.

Serve right away or seal tightly in plastic bags and freeze for later. 

Good Ol’ Egg Pie

Ali’s Note: Things are getting uber-busy here at Elizabeth, so after today I’ll be posting on Mondays, Wednesdays, and Fridays only.

It seems to be a fad these days to make crustless quiches.  The health benefits are clear, and on the whole the process is a lot easier if pastry isn’t involved.

In my family, we’ve always had crustless quiches, for as long as I can remember.  My mother has only recently begun to perfect her pie crust so most of the time we just did without and it worked just fine.

In our house we call them egg pies, because that’s really what they are.  You can get totally creative with what you put in them — you’re only limited by what you have in your refrigerator.  The only tricks are really to ensure that the egg is more the matrix that holds all of your stuff together than it is the main ingredient, and also to cover your pie for the first half of cooking or the top will get too brown.

This particular pie is pretty simple.

Preheat your oven to 400°F.

I had some broccoli florets left over from the red curry coconut noodles of the other day, so I decided to make a broccoli-cheddar egg pie.

Butter a 9″ pie plate and set it aside.

Gently steam the broccoli florets (this is from four small heads of broccoli) just until they’re a bright green.  You don’t want to over-cook them as they’ll cook further inside the egg pie.

Drain and chop them up roughly, then set them aside.

In a bowl, whisk together six eggs.  Add in 1/2 cup milk and whisk that sucker around. Sprinkle in a dash of nutmeg, as well as a pinch of salt and season with ground pepper.  The Pie can’t taste the nutmeg, but I can.

Stir in about 1 cup grated cheddar cheese (really anything but mozzarella works well in these things).

Finally, add in the broccoli and stir that up as well until everything is all eggy.

Pour your mixture into the pie plate and level it out.

Cover the pie loosely with aluminum foil and bake for about 30 minutes.  Uncover the pie and bake again until the top is set and starts to brown, probably another 10-15 minutes, depending on your oven and the thickness of your pie plate.

Eat it for breakfast, lunch, or dinner, hot or cold.  It makes a protein-packed and easily-carried brown-bag lunch as well.

Two other variations you might consider for inspiration:

Cheddar, red pepper, green onion, and chorizo.

Broccoli, mushroom, and feta.

Aeble-what?

I happen to own, because I am that awesome, an æbleskiver pan.

“I’m sorry, what did you say?” you ask.

Æbleskiver.  It’s a Danish treat using apple slices (it’s Danish for ‘apple slices’).  They’re like small spherical pancakes/popovers with stuff in them.  It’s a food traditionally served with glogg during Advent.  You might be reminded of the commercial knock-off, Pancake Puffs, which have recently come on the market.  ACCEPT NO SUBSTITUTIONS!

I have the pan because my mother gave it to me.  She found it at a second-hand store.  Hers came from a relative.  We use ours to make the family recipe for Molasses Gems (don’t worry, I’ll give you the how-to for those later).

Anyway, I figured I might as well experiment and see if I could put the pan to its intended use.

Peel two apples and chop them into 1/2″ pieces.  I found this made me end up with quite a bit of extra apple, but better to be safe than sorry and you can always serve it on the side.

Your æbleskiver pan is cast iron, and will take a little while to heat up thoroughly.  Put it on the burner at medium high heat and leave it while you do other stuff.  Just remember that the handle will also get very hot, so be careful.  We have these handy silicone sleeves we slip onto our metal handles.  You can pick them up pretty much anywhere.

In another pan, sauté the apples in two tablespoons butter until softened but still firm.  Sprinkle them with cinnamon and set aside.

In a clean bowl, whip two egg whites until soft peaks form and set aside.  The eggs will fluff up the best if you bring them to room temperature first.  To do this I put my eggs in a bowl of warm water before separating them.

In another bowl, whisk together your two egg yolks and one tablespoon sugar until creamy.

In yet another bowl, sift together two cups flour with one teaspoon baking powder.  Slowly add this, alternating with one and one-half cups buttermilk, to the yolk mixture.

Gently fold the egg whites into the batter.

Test your æbleskiver pan to see if it’s hot enough.  Butter should sizzle on its surface.  Reduce the heat to medium and drop about one-eighth of a teaspoon butter into each little well to grease.  Use a pastry brush to cover all the sides of the well.

Spoon enough batter into each well to fill it halfway.  Drop in an apple piece and press it down bit. Be careful not to burn yourself.

Fill the wells to the top.

Allow to cook until the edges of æbleskiver turn brown and begin to pull away from the sides of the pan.

Run a metal or wooden knitting needle (traditional method), skewer, or fork around the edges to loosen the æbleskiver and flip it over inside the well. 

It takes a little bit of practice to do this without getting batter everywhere.  By the end of it, though, I had it down.  Allow to cook through until you can give it a poke and nothing comes out stuck to your skewer.

Remove the æbleskiver to a plate and sprinkle with (or roll in) icing sugar or dip in jam to serve.  Maybe try maple syrup.  Or home-made fruit sauce.  You can of course experiment as well with what goes in the æbleskiver – try other forms of fruit, like mango or strawberry or perhaps something savoury like a nice hard cheese.  Here we have it with whipped cream, lemon curd, strawberry jam, and leftover apples.

Make sure to repeat the buttering process each time you put batter into the wells of the pan.  You can keep the cooked æbleskiver warm on an oven-safe plate in the oven at 250°F while you’re making the other batches.

This recipe makes about 28 æbleskiver, which is four batches in my 7-well pan.