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! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Strawberry Freezer Jam I recently had a friend ask me how to make jam. I started talking about pectin and storing it in the freezer, and she didn’t know what I was talking about. So I’ve decided to do a little how-to for making freezer jam. It’s so easy and super delicious, you will never buy store jam again! First buy a box of pectin. Because strawberries are so easy to get and cheap when they are in season, I have only made Strawberry Jam. Then pour your pectin packet into a small pot and bring it to a boil with some water, read the directions from the pectin box for how much. It’s now ready to pour into containers. Now you are ready to devour your Jam. Tagged as: bread, fruit Written by Marie LeBaron Marie is founder and managing editor of Make and Takes, and author of the book, Make and Takes for Kids.
Time for Something Sweet Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
Summer Recipe: No-Bake Strawberry Icebox Cake Recipes from The Kitchn See this? This is such an easy dessert. It looks a little fancy, doesn't it? Don't be put off. It only takes a few ingredients, and it doesn't even involve turning on the oven. I am a huge fan of icebox cakes (I even wrote a book about them!). Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard. We recently gave you a basic formula for making a no-bake cake out of graham crackers, whipped cream, and any fruit. → Read More: How To Make a No-Bake Icebox Cake This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets in late spring, and by my favorite dessert: strawberry shortcake. The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. If you like icebox cakes, I'd love to share my book with you. → Buy Faith's Book! Serves 8 to 12 Recipe Notes
How to Make Crêpes Without a Crêperie A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. To the eggs and milk, add in flour, melted butter and a bit of salt. When it’s time to cook, heat a pan with rounded edges over medium-high heat. Cook the crêpe for 30 seconds or so. Slide the crêpes into a flat pile and let them cool a bit while you repeat the process and make more crêpes. And that’s it. If you’re wondering, no, I still have not been to France, nor have I ventured to Australia. 5 eggs 1 1/2 cups milk 1 cup water 2 cups flour 6 tablespoons melted butter 1/4 teaspoon salt extra butter for fryingIn a blender combine eggs, milk, water, flour and melted butter. Copyright © Food for My Family.
Eclair Cake Oh my goodness…. I have an OBSESSION with this Eclair cake. It is absolutely DIVINE! Eclair Cake This cake is no bake and so easy to make! Author: Nikki Recipe type: Dessert Ingredients 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry 3½ cups whole milk 12 oz. cool whip 2 (14.4) oz packages graham crackers - FROSTING - 3 Tbsp. butter 3 Tbsp. milk 3 Tbsp. cocoa 1 cup powdered sugar Instructions Blend milk and vanilla pudding packets for about 2 minutes. Enjoy! If you like this recipe, you will LOVE: No- Bake Strawberry Nutella Eclair Cake Easy Eclair Cake Homemade Cream Puffs
Black Bean and Mango Pico Living in the south, we always have access to some of the most amazing Tex-Mex restaurants. In fact, given the choice, I’d choose going to a Mexican restaurant any day! I was invited to participate in a campaign with other local Texas Bloggers to develop recipes using Lawry’s Seasoned Salt and Marinades. We were given the theme “large gatherings” (you know the saying – everything’s bigger in Texas) and as a team our mission was to create an entire meal. Since we are in Texas, it was only natural to go the Tex-Mex route. In addition to myself, the Texas team also includes: We split into groups of two to create an appetizer, a main dish and a salad. Black Bean and Mango Pico Seriously, y’all, doesn’t that look absolutely delicious? Now remember, our theme was “large gatherings” so our recipe was created to feed a large group of people. Lawry’s Fresh Black Bean and Mango Pico A yummy Black Bean and Mango Pico Author: Crystal @ SimplyBeingMommy.com Recipe type: Appetizer Ingredients Instructions
Almost-Famous Chocolate Mousse Cake Recipe : Food Network Kitchen Directions Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely. Clean out the cake pan and line it with plastic wrap. Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Beat the egg whites and salt in a bowl with a mixer until foamy. Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. To serve the cake, beat the heavy cream with a mixer until foamy. Photograph by Kang Kim
san francisco garlic fries | The Red Spoon Well folks, not much going on this week. I’m still 800 million degrees, which I guess is normal if you’re a human incubator. I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. Ummm, uhhhhh. Thankfully the flour explosion that played out in my mind was not needed as a few huffs and puffs calmed the fire and eventually put it out. The bad: I am now squeamish around my oven. Glad that is over. One Year Ago: Thyme and Gruyere Crackers San Francisco Garlic Fries Adapted from Bon Appetit, August 2011 Serves 4 So, I really like this version more than the previous baked fry I auditioned. 2 pounds russet potatoes, cut lengthwise into 3×1/3×1/3 batons 3 tablespoons vegetable oil, divided Kosher salt and freshly ground black pepper 2 garlic cloves chopped (not minced)* 3 tablespoons chopped flat leaf parsley Preheat oven to 450-degrees.
elephantine: the baked mac and cheese My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. 1.
Peanut Butter Pie I made this pie today as a tribute to a fellow food blogger. One whom I've never met, but who's blog, In Jennie's Kitchen, I've been reading for longer than I've had my own. Tragically, her husband passed away this past Sunday...suddenly, of a heart attack. The food blog community immediately took to the internet, reaching out, wanting to know what they could do to help her. Amazingly, she posted to her blog this week, to talk about her husband and to ask her readers to make this pie today. Those close to me will know why this tragedy has hit me deeply. She passed away after a sudden, rare illness and her death was a shock to us all. I've wanted to talk about my loss here...as it's been such a major event in my life. It's a celebration of life. Recipe via In Jennie's KitchenServes 10-12 Add the cookies to the bowl of a food processor and pulse into fine crumbs.
No-Churn homemade icecream | The Wanna be Country Girl This ice cream recipe has only four ingredients, takes less than 10 minutes to make, and will leave you wanting more every time. Grab 5 fresh strawberries. You can use any fruit you like, or add 1 teaspoon vanilla extract and top with hot fudge. Wash and slice the fruit, then put it in a food processor. Add 1 tablespoon of sugar and pulse until the fruit is pureed. Add the pureed fruit to a large mixing bowl. Add 1 cup plus 2 tablespoons of powdered (confectioner’s) sugar to the fruit. Followed by 2-1/2 cups of heavy whipping cream. No need to mess up the big standing mixer for this. That’s a soft peak, just able to hold its shape. Pour this wonderful concoction into a covered container and into the freeze for 3-5 hours. I made some pecan shortbread to serve with the ice-cream…….or was it the other way around? Enjoy!!! the wanna be country girl – Caroline
Two-Ingredient Ice Cream: Reese’s Mini Peanut Butter Cup Ice Cream You all know how in love I am with homemade ice cream – to date, I have 25 ice cream-related desserts posted on the blog, and there pretty much isn’t a day that goes by that I’m not dreaming up a new concoction. Ice cream made at home is infinitely better than any store bought variety I have ever tried, and coming up with new and different versions is something I look forward to every summer. I typically always use a custard base for my ice creams, chill it, and then churn it with my ice cream attachment. It’s a bit of a process, but always worth it. So I stopped dead in my tracks when I saw “two-ingredient ice cream”. I couldn’t fathom how this was possible, and of course needed to do some experimenting. So what’s the secret to this ice cream? Be sure to check out Amanda’s site, where she whipped up some amazing varieties of this ice cream. One year ago: Beer Waffles with Cinnamon-Caramel ApplesTwo years ago: Zucchini BreadThree years ago: Italian BreadFour years ago: Chicken Spread