Red Velvet Pancakes Recipe. Monkey bread with cream cheese glaze. A while back, knowing my love of any and all baked goods with awesome names, a reader tipped me off to something called monkey bread which turns out to be one of those doughy delights people have either known about their entire lives and cannot believe I have been deprived of or are 54 words into this post and still have no idea what I’m talking about.
Don’t worry, prior to that, I’d been in the latter category too. I researched it briefly but it turned out to be one of those things that I’m sure I’d polish off in ten seconds flat if you placed it before me, but that I’d never make myself because it turns out people largely make it with canned biscuit dough and I knew I’d never be able to bring myself to. Or at least not when I make such damned fine biscuits without cans. But it came back on my radar a few weeks ago when my mother, Alex and I shared some, warm and gooey from the oven, at a local restaurant and all three of us have been obsessed since. Can you blame us? Which led to this. Whole wheat raspberry ricotta scones. Cinnamon Toast the Right Way. Oooooh.
You’re getting ready to get a taste of Me, Opinionated. Be sure to take a photo! You won’t see it very often. Lucky for you, I won’t be revealing my expert views on the environment, the stimulus, the new health care legislation, or whether Standard Poodles ever should have been cross-bred with Golden Retrievers. Instead, I’ll be tearing apart the all-important subject of…cinnamon toast. Banana Banana Bread Recipe. Clone of a Cinnabon Recipe.
Cinnamon Roll Pancakes. Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too.
And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. Blueberry crumb bars. I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing.
Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. The natives are getting restless. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries).
These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! 1. 2. 3. 4. Homemade pop tarts. I never had a Pop-Tart until college.
I realize that for some people this may cause a shocked reaction on par with my husband’s the time I told him I’ve never watched Goonies before (or Jacob’s, upon discovering the internet). Obviously I grew up under a rock, right? Thus, given my proximity to concrete-like materials you’d think I have been better prepared for the texture of the one I purchased from the vending machine in the basement of my freshman dorm (not at 4 a.m. or anything, either, nope, not this angel!). But I was not. It was like particle board, but even particle board has a fresher aroma. Crème brûlée french toasts. Filed under the very large category of Things Pretty Much Every New Yorker Already Knew About But Was News To Me (don’t bother trying to hail a cab after noon on a Friday, filthy stoops are irresistible for the chill-minded set, etc.), the City Bakery on 18th Street has some astoundingly good French toast on Sunday mornings.
It’s also astoundingly expensive, as things will go at a bakery with sweets like you can’t find anywhere else and an iron grip on its original recipes. Their version is a ridiculously thick wedge of battered bread with a caramelized lid that requires no syrup or other accompaniment — well, except maybe some crispy salty strips of bacon — to make it sing. Of course, I’m not trying to make their French toast, I would leave that to their expertise. The snafu me and my poor little middle fingertip — leading to countless, “Look what I hurt today!” Crème Brûlée French Toasts Makes 6 servings Topping 2/3 cup granulated sugar Preheat oven to 325.