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50 Pancakes and Waffles (1 - 10) : Recipes and Cooking. McCormick® Live deliciouslyThe Greatest List of The Coolest Ice Cubes around. Some of my favorite things are so simple, like ice cube shapes for example.

The Greatest List of The Coolest Ice Cubes around

Here’s a list of some of my favorite Ice Cube Trays and related inventions, not including the previously featured Global Warming Ice Cubes! If you like stuff like this join us on facebook or follow us on twitter to find more cool things and automatically enter to win awesome stuff on One More Gadget. 1. Cool Shooters Cool shooters are a great way to really keep your drinks ice cold and get frost bite at the same time. 2. Drink from a stein that’s been chilled to the bone with this Skull and Cross bone Ice Cube Tray!

Get them here. 3. Ice Princess is made from 100% pure food grade silicone, packed in recyclable, peggable clear boxes. Get your Ice Princess Ice Cube Trays here 4. Make crazy fish bone shapes to float around in your glass. My Favorite Cake. Period. I use the word “favorite” too often.

My Favorite Cake. Period.

But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with him. Of course even as I type this I am thinking of other favorite cakes, which I will eventually get around to sharing— but this is the most important. GREEN CITY MARKET REMINDER: If you’re in Chicago, don’t forget that the Green City Market is still up and running all winter long!

Caramel Cake (Gourmet, January 2008) Cake: 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well-shaken buttermilk Caramel Glaze: Make cake: Preheat oven to 350°F with rack in middle. Cinnamon Roll Sugar Cookies? Yes! Have I got a treat for you today right before Valentines day!

Cinnamon Roll Sugar Cookies? Yes!

I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post and a little light bulb went off! I don’t know if I was craving cinnamon rolls or what, but I thought to myself….I am soooo making these sugar cookies into cinnamon rolls! Brace yourself friends, you will NOT be able to stop eating these, they are that good. My husband and I both agree the only way to enjoy these beauties is after they’ve chilled in the fridge for at least 30 minutes. Talk about heaven. Big Red Kitchen: Cinnamon Roll Pancakes.

The original and unique Cinnamon Roll Pancake recipe created by Robin Sue!

Big Red Kitchen: Cinnamon Roll Pancakes

My little Deven loves pancakes and wants me to make them all the time, but I don’t often enough. Late last night my friend had spotted this Cinnamon Bun Pancake Recipe from the blogisphere and posted it on her Facebook status suggesting for her daughter to make them. Wow, Cinnamon Bun Pancakes, that would be a winner in my house too. Cinnamon Bun Pancake Recipe. When two people tell you that these are the best pancakes they have ever eaten, then you know that they are good.

Cinnamon Bun Pancake Recipe

These pancakes are exactly what you want when you are craving a cinnamon bun but do not have the time to make them. These are sweet, cinnamony and fluffy. To make something delicious over the top, instead of maple syrup (which is also delicious), top them with cinnamon bun icing. Nothing short of amazing. This recipe is indeed a treat, but it is also a great recipe to try experimenting with whole wheat flours. *adapted from this recipe from Tasty Kitchen* 1 1/2 cups flour 3 Tablespoons sugar 1/2 teaspoon salt 4 teaspoons baking powder 1 Tablespoon cinnamon 2 eggs, beaten 1 cup milk 2 Tablespoons maple syrup 1/4 cup melted butter 1 Tablespoon vanilla Put all of the dry ingredients in a bowl. Whisk the dry ingredients together. Add the wet ingredients and whisk together until well combined. Preheat a griddle or large saute pan over medium heat. To make the frosting: Peanut Butter Mousse in Tuile Cookie Spoons.

Recently a friend asked me to bake for an upcoming party she's having, so I've been researching all kinds of bite-sized dessert canapés.

Peanut Butter Mousse in Tuile Cookie Spoons

One recipe that caught my attention is from BHG; a rich mousse that is served in the bowl of a teaspoon. The mousse sounds inviting, but I'm not sure I want to commit a good portion of flatware to the project (32 spoons!). The idea of a disposable plastic spoon came to mind, but for a single bite - well, that would be environmentally unsound and just too wasteful. Then, it came to me suddenly. Edible spoons! Do they exist? I've wanted to try stencil paste (or tuile batter) for some time, and now I had the perfect opportunity! The tuile batter recipe comes from my new favorite cookbook, Le Cordon Bleu Complete Cooking Techniques. I'm happy to say that the stencil paste is very uncomplicated. These bake for only a short time. ...and onto the curve of a rolling pin.

The hardened spoons will have a crisp texture.