I don’t usually do sponsored posts, because blogging is not my business. I write about my own expertise and experiences with subjects I believe might bring some new awareness, knowledge, or entertainment value to your life. Having said that, I’m certainly not immune to a perk every once in a while, especially when it’s something that might be of interest to you too. So, when Nordic Ware contacted me asking if they could send a few of their products, it was such an imposition and hardship, that it took all of 2 seconds to say YES please!
A few weeks, and two huge boxes filled with exciting goodies later, it felt like Christmas had arrived in March! I set about taking as a many for a test run as time would allow, and here are the results I came up with so far.
I can not stop singing the praises of Procast and NordicWare Restaurant Cookware, The nonstick surface is a breeze to clean, the food cooked evenly, and I was definitely grooving on the 14″ size pans – perfect for doing the Personal Chef Approach™ and client cook dates, instead of having to work in batches.
The versatility of a lightweight reversible griddle and grill was a welcome change from my heavy cast iron one. The griddle practically wiped clean, but I have to admit, I prefer the grill side for vegetables (the fusion chicken was sticky and harder to clean). The pan is so much better than having veggies slip through the outside grill.
Do you have little ones that sometimes wake up on the wrong side of the bed? These smiley face and animal pancake pans are guaranteed to put a smile on the grumpiest sleepy head’s face. My uncle Harlan gave me a useful tip when making my Auntie Vera’s buttermilk pancakes recipe, rather than waffles, he always thins the batter out with a touch more buttermilk than usual – it worked a treat with the surprisingly easy to use pans.
The ice cream cone cupcake pan is really simple to use. I’m hoping you can see how cute they come out on the packaging, because my photos did not do these fun treats justice. They make the perfect pool party treat.
These whimsical creme filled cupcakes were so yummy, I actually snitched one for breakfast when no one was looking. Next time I think I’ll try a S’more cupcake, and I’d recommend using a melon ball-er to scoop out a slightly deeper hole for the gram cracker, marshmallow and chocolate chunk filling.
I plan to give the stuffed burger maker a whirl later this week, and can’t wait for an excuse to make some cupcake pops, filled pancakes, and the meatball grill pan is screaming for some new recipes as well. What Nordic Ware specialty bakeware and cookware products would you like to try the most?
hONEY Kumquat Cake
I had a blast getting creative with this honeycomb pull-apart cake pan when a client sent me home with a bowl full of kumquats we picked fresh from his tree. You can find my adaptation of Nordic Wares’ recipe below. By the way, the cake lifter pictured in the first photo at the top is brilliant. It slides easily under, and gives you such a sturdy grip. I must have moved this cake at least four times from platter to platter without a hitch. To give the kumquats extra zing I added a teaspoon of Chinese five spice powder to the recipe.
3 cups (375 g) cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Chinese five spice
1/4 teaspoon salt
1 cup (250g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs
2 tablespoons kumquats, rubbed (to soften), halved, seeded and finely chopped
1 cup sour cream
3 tablespoons honey
1/2 cup (50g) powdered sugar
2 tablespoons orange juice
1). Preheat oven to 325°F (175 C). Grease and flour pan; set aside.
2). In a medium bowl combine flour, baking powder, baking soda, ground ginger and salt; set aside.
3). In a large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy.
4). Add eggs, one at a time, and beat until well blended.
5). Add flour mixture, sour cream and kumquats; blend on low speed for 1 minute, scraping down the sides of the bowl often. Beat on medium speed 2 minutes.
6). Spoon batter into the prepared pan. Bake for 45-55 minutes, until a toothpick inserted into the middle comes out clean. Cool 10 minutes in the pan.
7). Meanwhile, make the glaze: in a small saucepan, combine all the glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.
8). Invert cake onto a cooling rack set on top of a sheet pan (to catch any seeping spills) and brush with honey glaze.
I admit, I had this for breakfast today (along with scrambled eggs), but it is perfect for afternoon tea too.
If you can’t lay your hands on fresh kumquats, the original recipe called for 2 tablespoons of lemon zest, but orange or grapefruit zest would work well too.