Cinnamon Roll Pancakes

November 28, 2011 § 1 Comment

Before I start, please forgive me for tempting you with this naughty, yet tasty treat. My entire family was able to make it to my parents house for Thanksgiving and my younger brother, Jarod, decided to make these pancakes for us one morning. I usually don’t like to start my day with something this sweet and sugary but I figured it would be ok just this once. This recipe comes from Recipe Girl and she has many different versions of this pancake. I suggest you make this the next time you want to impress someone or have a special occasion. These pancakes taste exactly like cinnamon rolls and take an eighth of the time to prepare. I know that the holiday season is upon us and there are a million treats out there tempting us daily but this on really takes the “cake”, or should I say “roll”. Enjoy!

cinnamon roll pancakes

Yield: 4 servings (4 pancakes)

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat…

Ingredients:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Source: RecipeGirl.com

Gluten-Free: We used a Gluten Free pancake mix for those of us with special dietary restrictions. Make sure to cook the pancakes on low heat and add the cinnamon roll filing right away since gf pancakes don’t bubble the same.

Image Source: recipegirl.com

Cranberry Pear Salsa

November 22, 2011 § Leave a comment

As my mom and I were discussing the menu for Thanksgiving dinner I realized that most of the dishes we are making are on the heavy side. It’s no wonder we all slip into food induced comas every year! This got me thinking of an appetizer I could serve for everyone to graze on while the turkey is baking that won’t make us overly stuffed before dinner time (this happens to me every year). Along side the usual cheese and nut platter, I found a recipe for Cranberry Pear Salsa. This recipe comes from How Sweet It Is. I made it today (trial run) and I must say it is delicious. It has the perfect amount of sweet and spicy. Also, I love the idea of serving it with blue corn tortilla chips. Turkey day is right around the corner, hope ya’ll are ready.

Cranberry Pear Salsa

makes about 1 1/2 cups of salsa

1 1/2 cups fresh cranberries

1 anjou pear, peeled and chopped

1 large apple, peeled and chopped

1/4 red onion, chopped

1/2 jalapeno, chopped

1/3 cup fresh cilantro

the juice of two limes

the juice of one orange

4 tablespoons honey

1/4 teaspoon salt

Combine all ingredients in a food processor and blend until smooth. Taste and season with additional salt or honey if desired.

Note: this salsa can be very TART depending on your cranberries. Don’t be afraid to add more honey, salt or even a few spoonfuls of sugar (yes, sugar!) to the mix.

Image Source: How Sweet It Is

Perfect Pairing

November 17, 2011 § Leave a comment

I’ve done it! I found the perfect fall flavors combined into one delicious baked good. As perviously mentioned, I am obsessed with Pumpkin and any recipe that calls for Pumpkin will probably be made at my house. Unfortunately, my husband does not share this love with me. He will try anything once but probably won’t ask for it to be made again if it includes Pumpkin. Bummer.

The other day I had the desire to make Gingerbread. My day was completely made when I found a recipe for Pumpkin Gingerbread over at Young Married Chic. The two flavors are the epitome of Fall and I couldn’t be happier with the results. I totally recommend you run (don’t walk) to the store and grab any ingredients you may not have on hand and make this loaf ASAP. I’ll just go ahead and say “Your Welcome” in advance since I know you are going to absolutely love this.

Pumpkin Gingerbread with Spiced Buttercream

Ingredients:
1 cup canned pumpkin
3 tbsp maple syrup
3/4 cup sugar
1/3 cup canola oil
1/4 cup blackstrap molasses
1 egg
1 and 2/3 cup flour (I used whole wheat)
1 1/4 tsp baking soda
3 tsp pumpkin pie spice
1/8 tsp ground cloves
1 tsp salt
1 tsp baking powder

1. Preheat oven to 350 F
2. Grease a loaf pan with cooking spray, or  line with parchment paper
3. Combine the pumpkin, syrup, sugar, canola oil, molasses, and egg. Mix well
4. In a separate bowl combine the flour, baking soda, spices, salt, and baking powder
5. Add the wet mixture to the flour mix and stir until just combined
6. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Should be springy to touch
7. Allow to almost fully cool before removing from pan
8. Completely cool before frosting

Spiced Buttercream Icing
1/2 cup butter, softened
1 3/4 cup confectioner’s sugar
1 tsp vanilla
1 3-4 tsp pumpkin pie spice (use to taste)
1 tbsp milk (or more until icing is thinned to your preference)

1. Cream together the butter and 1/2 of the confectioners sugar until smooth
2. Add in the vanilla and pumpkin pie spice, mix
3. Add in the second half of the sugar and the tbsp of milk, mix
4. Add more milk (very small amounts at a time) until it reaches a consistency that you want
5. Ice!

Pumpkins, and Witches and Ghosts, Oh My!

September 26, 2011 § Leave a comment

Yesterday was the first day it finally felt like fall in my neck of the woods. As my hubby was busy watching football I decided to pull out all of my fall decorations and get the holiday transition started. I don’t decorate for Halloween as much as I do for the entire Fall/Harvest season. This way, I find I can leave my decorations out longer and they transition beautifully for Thanksgiving. I’m very grateful for this since I’m sure we will have a houseful this year for Thanksgiving with the arrival of Baby Baron. As I put out my many different candy dishes and pumpkin decorations, I decided that I need to add a little extra flare this year. I went straight to the craft lady herself, Martha Stewart for inspiration. After browsing through her fall craft/decorating ideas I have decided I need to embellish a few pumpkins with glitter and shine. I made the glitter pumpkins a few years back and since they were incredibly easy I’m going to give them a whirl again. Check out all the other ideas Martha has this year to decorate your home. I’m sure you’ll find something to fit your style.

* All images courtesy of MarthaStewart.com

Thanksgiving

November 27, 2010 § Leave a comment

This year I got the privilege of hosting Thanksgiving dinner at my home. My younger brother flew into Seattle from college, and my parents and other brother traveled over from the east side of Washington, taking time out of their busy schedules to spend this holiday with my husband and I. We were all privileged to be together and give thanks for everything wonderful we have been blessed with this year. Needless to say, I had been a busy little bee cleaning, shopping and prepping a lot of food for the big day.

I spent a great deal of time looking for new recipes to try for the big meal, but I kept coming back to the same tried and true recipes that the fans always request. While my husband was tethered to his BBQ (as he swears a BBQ Turkey is the best and only way for it to be cooked) I was inside making my infamous Cornbread Stuffing (thank you Katie Lee). I came across this recipe a few years ago and since then I seem to only be invited to big family/friend gatherings as long as I bring my stuffing. What Thanksgiving recipe made your fans rave? I hope everyone had a wonderful Thanksgiving and has been as blessed as I have this year.

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