5 Secrets to Perfect Pancakes | More Family Fun Photo by Stephanie FoleyBy Tanya Steel, Epicurious.com February always holds a lot of meaning for me: Valentine's Day, my boys' birthday, Thank a Mailman Day, oh, and Pancake Month. I love me some flapjacks. See also: Aphrodisiacs to Sweeten Your Valentine's Day Shrove Tuesday (February 21) historically revolves around the pancake, the theory being adherents should use up all of the richer ingredients in their home before Lent, such as eggs, butter, and sugar. While I could have pancakes morning, noon, and night (and have), it did take some perfecting to get them from rock-like to fluffy, ethereal clouds of batter-y goodness. 1. 3. Related: DIY Decor: Valentine's Day Crafts 4. Are you in the mood for one or two right about now? More from Epicurious.com: • Healthy Comfort Food Recipes for Any Day• Chef's Super Bowl Recipes• One-Dish Wonders: Our Favorite Casserole Recipes • Blue-Ribbon Chicken Recipes
3 Pie Inspired Pop-Tart Recipes One morning I woke up with a real hankering (yes, hankering) for a slice of pie. So I thought it would be fun to create pie inspired homemade pop-tarts. I made three different flavors; pumpkin pie, pecan pie and apple pie! These are super easy to make and you can cut them out to be traditional rectangle-shaped tarts, or you can use any large cookie cutter to make your pop-tarts into cute shapes (I made hearts!). All you need to whip up a batch of these for yourself is puff pastry and your choice of 'pie' fillings. For the apple pie pop-tarts I made the filling with 1 peeled and finely chopped apple (I used granny smith, but any variety is fine), 3 tablespoons brown sugar, 1 tablespoon sugar and 1/2 teaspoon cinnamon. For the pumpkin pie pop-tarts I made the filling with 1/2 cup pumpkin, 2 tablespoons brown sugar, 1/4 cup ricotta cheese, 1/4 teaspoon cinnamon, and a pinch of nutmeg.
Chili's Asian Lettuce Wraps I love these lettuce wraps. They are so good! I always ordered them at Chili's, until recently they discontinued making them. Chicken:1 Tablespoon Vegetable Oil4 Chicken Breast Fillets4 Green Onions1/2 Cup Water Chestnuts, minced1/4 Cup Sliced Almonds1 Head Butter Lettuce Stir Fry Sauce:1/4 Cup Water1 teaspoon Arrowroot (or Cornstarch)1/3 Cup Soy Sauce1/4 Cup Granulated Sugar1/4 Cup White Vinegar1 Tablespoon Dried Chives1 Tablespoon Vegetable Oil2 teaspoons Sesame Seeds1 teaspoon Red Pepper Flakes1 teaspoon Chili Oil1 teaspoon Creamy Peanut Butter STIR FRY SAUCE:1. CHICKEN:1. TO SERVE:Prepare each serving plate with a bed of bean threads (optional)-(see directions below).Spoon one-fourth of the chicken onto the bean threads.Sprinkle the chicken with about a tablespoon of sliced almonds.Add three leaves of butter lettuce to the plate, along with a garnish of shredded carrots.Repeat for the remaining servings. Bean threads can be found in the Asian food section of your supermarket.
Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon Recipe : Anne Burrell Ingredients 2 cups all-purpose flour 3/4 cup sugar 1 heaping teaspoon baking powder 1/2 teaspoon salt, plus a pinch for egg whites 7 1/2 ounces canned pumpkin 3/4 cup milk4 eggs, separated 1 orange, zested and juiced Butter, for cooking pancakes Powdered sugar, for dusting Cinnamon Maple Syrup, for serving, recipe follows Vanilla Whipped Cream, for serving, recipe follows Thick-Cut Bacon, for serving, recipe follows Directions Sift together the flour, sugar, baking powder and salt in a large bowl. Preheat the griddle. Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side. Cinnamon Maple Syrup: 1 cup grade B maple syrup 1 cinnamon stick
Red Velvet Rice Krispies Treats Hearts for Valentine's Day - StumbleUpon You may have noticed I share a lot of Rice Krispies Treats, especially around the holiday. Can you blame me though? They’re sweet, gooey and oh-so-good! If you’re making these to just eat, no need to get fancy but if you’re making them for a special occasion like Valentine’s Day, you’ll want to check out Wilton’s selection of cookie cutters. In a small jelly roll pan you can press the treats thin enough to cut with the heart shaped cutters. With a piping bag (or plastic sandwich bag) you can frost these with pretty designs in a cream cheese frosting that makes them even sweeter. Share ‘em, eat ‘em, whatever you do, don’t leave them unattended and expect to find anything left but crumbs left over. Red Velvet Rice Krispies Treats Hearts Author: Cat Davis Type: Dessert Serves: 8 Ingredients Instructions As a Wilton Mom Brand Ambassador I was provided with the cookie cutters featured in this recipe.
Make Your Own Ice Cream in Five Minutes : Parentables - StumbleUpon Photo Credit: Sarah Fernandez I have such fond memories of making homemade ice cream in the summer when we were kids. We used to go pick fresh strawberries and blackberries and then come home and pull out the electric machine and load in the ingredients. Watching the ingredients solidify into a delicious dessert had our eyes glued to the spinning bowl. I keep wanting to do it with my kids, and that old machine is still sitting at my parents house for us to use, but it always seems like such a production to pull it out so I was thrilled when I came across a recipe for how to make individual servings of ice cream using just a few ingredients, zip top bags, and a little man power. Photo Credit: Sarah Fernandez Ingredients:1/2 cup whole milk or cream (you can use 1 or 2% milk, but you will get some crystalization due to the water content)1 tbsp sugar1 tsp vanilla extract6 tbsp Kosher salt2 cups ice Supplies:1 quart size zip top bag 1 sandwich size zip top bag Step 2: Now for the fun part!
Nutella Mug Cake | Family Kitchen - StumbleUpon Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Oreo Truffle Bombs These Oreo Truffle Bombs are like an explosion of creamy chocolate cheesecake deliciousness in your mouth! They really are the bomb. 1 (14 ounce) package Oreos (or whatever your favorite cookie is!) In a food processor, crush the cookies to a fine crumb. Add the cream cheese to the remaining cookies and process thoroughly. Chill dough in the freezer for 15 minutes. Roll the dough into about 4 dozen balls and place in fridge for another ten minutes while melting the chocolate. Temper the chocolate over a bain-marie or in the microwave. Dip the balls one by one in the melted chocolate and sprinkle with cookie crumbs or top with cookie halves before the chocolate sets. Refrigerate for an hour, until firm. You can use any variety of cookie and topping with this method - even add liqueur or bits of your favorite candies!
Dirty Cupcakes with Nutella Buttercream | Veggie and the Beast Anyone who’s talked to me about desserts, so pretty much anyone who’s ever met me, knows one thing for certain: this girl loves dirt cake. And yes, I’m talking about the dirt cake you remember from your childhood: thick, smooth chocolate pudding laced with chunks and crumbs of Oreos, often served up in a bucket with a shovel. Of course, a dessert this refined should be saved for special occasions only, so my brother, sister and I look forward to our birthday buckets all year. It’s a family thing, this dirt cake fascination. It’s in my blood, like freckles and sarcasm. Naturally, with my sister’s birthday happening this weekend, I anticipated my dirt cake experience all last week. Stop looking at me like that. Dirty Cupcakes with Nutella Buttercream Makes 24 cupcakes For the cupcakes: 1 egg2/3 cup canola oil1 cup buttermilk2 cups flour1 and 1/3 cups sugar1/2 cup cocoa1 teaspoon salt1 tablespoon baking soda1 cup hot coffee For the dirt cake filling*: For the Nutella buttercream:
Sunshine On My Shoulders: Lots (& lots) of Uses For Leftover EGGNOG During the holidays, it is tradtion at our house to indulge in a simple, non-alcoholic eggnog punch. When I saw this vintage Anchor Hocking Eggnog Set a few years back, I knew it would be a fun way to showcase our punch. This is how we make our Eggnog Punch. (Please do not ask me for exact measurements. We always just adjust to our taste.) Messick/Mowdy Family's Traditional EGGNOG PUNCH First... put about half a carton of good store-bought eggnog into your punch bowl. Since we had the Eggnog Punch during the Thanksgiving holiday, I have decided to try a variation during our Christmas festivities. After the punch is history, there always seems to be leftover eggnog taking up space in my frig. Here it comes, folks! Lots of RECIPES for using up all that LEFTOVER EGGNOG! Cinnamon-Eggnog Scones (I thought of you, Heather.) Eggnog French Toast (Everybody already knows this one, right?) Eggnog Truffles (I would leave out the rum... or add rum flavoring.) Eggnog Waffles or Eggnog Pancakes Whew!
Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes *Note: To make the chicken, place 1 large breast (about 6 to 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken.