Apples and peanut butter chips are at the center of these decadent dessert nibbles. Peanut Butter Apple Ebelskivers are easy to cook up, but taste oh so amazing. Your family will ask for these repeatedly, so be prepared! This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
It’s finally the last day of #AppleWeek. I can’t believe I made it through the week! There was a lot of doubt that I would make it considering how much work it takes to do the posts AND the work I had to do at actual work. I was ready for bed early every night this week. It’s been that taxing. I think I need to take a week off of both just to recharge! LOL
So, I have to admit that I was the most excited to get this product in the mail. Along with the griddle pan, I’ve been wanting one of these pans for a while, too. Because they make such interesting and delicious little gems. Granted, I’ve already given you a sneak peak in this post.
YES! I am finally getting to share these peanut butter apple ebelskiver. I’ve made them twice. Because, well, there was this incident with the actual peanut butter in the first batch where I totally burnt the crap out of my thumb in one spot that’s about a quarter of an inch in diameter. Ever since then, I knew that actual peanut butter was not such a great idea.
This meant I had to try them again. Ow. Twist my arm. Okay okay stop I’ll make another batch of these scrumptious sweet filled mini pancakes. Just for the sake of the blog and #AppleWeek I’ll do it!
So, round one had peanut butter in it. And I splurged on the good stuff, too! However, I still wanted to keep the apple and PB combination. It’s one of my favorites. Hence the PB apple muffins I shared earlier this week. PB and apples are one of my favorite afternoon snacks. A little fiber and a little protein as a quick me up to finish off my day is always a delicious good thing.
However, if peanut butter wasn’t going to work – I mean I don’t want y’all to burn yourself like I did. I swore like the hubs has never heard before. That’s how bad it hurt. It was definitely clear I needed to find something else, but what? Then it hit me. No, literally. The bag of peanut butter chips fell off the shelf as I was rooting around in the panty and they hit me on the head.
Voila! PB problem solved!
And those chips were much easier to plop into the center the batter than peanut butter. Let me tell you! I had such issues keeping the peanut butter in the center that these chips solved more problems than I could even thought at the time.
Okay. They don’t look as pretty as the others. I have issues with coating things in cinnamon and sugar. However, don’t let the poor coating fool you! These peanut butter apple ebelskivers are delicious. They’re even more delicious when you coat them in cinnamon and sugars.
I say sugars because I used both brown sugar and granulated sugar with the cinnamon for this coating. I really like the way the brown sugar adds a richness to the coating that you don’t expect. And maybe that is my downfall and you should only coat things in granulated sugar. But why? Why can’t you coat things with brown sugar and cinnamon? WHY?
I am thoroughly in love with this Nordic Ware pan. I’ve had so much fun cooking with it. It’s like the griddle pan I received for this event. How in the world did I live without it! You’re going to see these again in a few weeks for the chocolate event I’m participating in.
I have to say that I’m probably more excited to be working with Nordic Ware than anyone else in this event. You see, my Mom’s side of the family is from Minnesota, where they were founded in 1946. With $500 in their pocket Dotty and Dave started making specialty, Scandinavian cookware. For those that don’t know, Mom’s side of the family is from Sweden and Norway.
So, to say they speak to my heritage is an understatement.
They rose to almost immediate fame with their Bundt® pan. They were slow to grow until that infamous pan was used to bake a prize-winning cake in a national baking contest. Ever since then, their pan and the rest of their products grew in popularity. And by the way, that Bundt® pan can be found in over 70 MILLION households worldwide. That’s just crazy.
In the last post I talked about a learning curve with using this pan. It’s gotten a lot easy to turn these suckers because I’m not using the front to back method. Meaning, I put the batter in, place my fillings, and then pour more batter over the top. Once they’re brown on the bottom, I take the toothpick and sort of push them away from me. They seem to turn over easier with this method. I still have to adjust them a little bit, but not as much as the left to right method I tried earlier.
But, please do not get frustrated if yours don’t look perfect the first time out. Heck, I’ve made 4 batches and they’re still not perfect. That’s why you cover them with powdered sugar or coat them in cinnamon and sugar; to make them look pretty!
I was explaining to the hubs the bite shot last night. Y’all food bloggers know what I’m talking about. I took a bite out of at least three before you could see an apple in the middle. I told him I had to bite and then spit it out and bite again, etc. He said, “Why didn’t you eat it?” I didn’t want to eat all the ones I had to bite into! We didn’t have dinner yet.
I can’t wait to show y’all what other things you can make in this pan. It’s not a one purpose kitchen tool and I love that. I’ve already got a few recipes in mind to show the versatility of this awesome pan. It’s light and easy to use. The nonstick is stellar! And, it’s something traditional my ancestors used to use. I love that even more.
Don’t forget to enter the giveaway! Today is the last day and you don’t want to miss out! There’s some awesome prizes. Get a head start and make sure to follow Nordic Ware on Facebook, Twitter, Pinterest, and Instagram.
- 1 1/2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- pinch nutmeg
- 2 eggs
- 4 tablespoons butter, divided
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1 1/2 cups diced apple
- 1 cup peanut butter chips
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons freshly ground cinnamon
- Combine the flour with the next seven ingredients (baking powder through nutmeg). Stir with a whisk and set aside.
- Separate the egg whites from the egg yolks.
- Cream the egg yolks with the brown sugar then add 1 tablespoon butter and the vanilla extract. Set aside.
- Beat the egg whites until stiff peaks form.
- Pour the buttermilk into the egg mixture then stir in the flour mixture until just combined. Allow to set 5 minutes while you heat up the ebelskiver pan on medium heat.
- Fold the egg whites into the batter until just combined.
- Using a pastry brush, brush the wells of the ebelskiver pan and pour 1 tablespoon of better into each well. Carefully place 2 to 3 pieces of apple and 3 to 4 peanut butter chips into the center of each and top with another tablespoon of batter.
- Cook them until they’re golden brown on one side.
- Using a long toothpick, push the toothpick down and away from you to turn the ebelskiver over. You can easily adjust the position of the ebelskiver once it’s turned over to center it in the pan again. Cook until golden brown on the other side.
- Remove them from the pan by carefully stabbing them with the toothpick. They were not very hot on the top and I carefully lifted them out with my hands, but be careful doing this as they might be hotter than anticipated.
- Combine the remaining ingredients in a small mixing bowl and toss the ebelskivers in the sugar mixture to coat. Serve with coffee, milk, or top with ice cream as a dessert.
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Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own.
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