No longer just for pot roast or some goopy dips (though there's nothing wrong with those either), you can make almost anything in your crock pot from breakfast to dinner, drinks and more. I just recently bought a crock pot because it seemed everywhere I turned someone was talking about something new and delicious they'd just whipped up in theirs. So I took the plunge and bought one. My only regret is that I didn't buy one sooner. It's so amazing to be able to throw a few ingredients in first thing in the morning then come home to a house filled with wonderful smells and a fully cooked dinner. 1. This was one of the first dishes I made in mine, and it was amazing. 2 pounds of London broil cubed1/4 cup all-purpose flour1/2 teaspoon salt1 medium onion, chopped2-3 cloves of garlic, minced2 beef bouillon cubes or equivalent granules1 cup water1 cup sour cream (light works fine. 2.
When French Toast Met Pancakes. If you ever want me to like you, just make me a light, fluffy stack of pancakes.
I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach. I was in love way before the batch was whipped up. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter.
In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time. The baking powder … The vegetable oil … Vanilla extract (having fun yet?) Brown sugar … Strawberry summer cake. It is not summer yet.
In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!”
But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart. Fluffy Pancakes. This pancake recipe is the result of mixing and matching different recipes from many different sources.
It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master. But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with.
It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches. But the instructions here are as close as it gets to “perfect,” and the result? Truly fluffy, puffy pancakes that are never heavy or dense and that are flavored with a pleasant vanilla aroma and taste. This recipe makes 16-18 pancakes. Fluffy Pancakes Makes 16-18 pancakes. Dry Ingredients 2 cups all purpose flour 1/4 cup sugar 1 teaspoon salt 1.5 tablespoons baking powder (make sure it’s fresh) Directions 1.