Cinnamon Swirl Pancakes

These are from the Idea Room.



Cinnamon Roll Pancakes:

1 cup unbleached all-purpose flour1

teaspoon baking powder1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

2 tablespoons butter

1 egg, lightly beaten

1 tablespoon honey



Cinnamon swirl:

2 tablespoons melted butter (Instead of butter we used a little milk to thin it out)

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon flour



1. Mix all the ingredients together to make the pancakes and set aside. Preheat your pan or skillet and lightly grease it.

2. Make the Cinnamon Swirl mixture and place it into a a small bottle with a squirt nozzle (the name is escaping me...I used one)or a small baggie with a snip in the corner.

3. Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls. 4. Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.

5. Flip over the pancakes with a turner and cook for another 30 seconds to a minute.Buttermilk



Buttermilk Syrup

4 tablespoons butter

1/4 cup sugar1 cup buttermilk

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda1.



In a medium sauce pan, combine butter, sugar, and buttermilk. Set over medium heat and bring to a boil. Reduce heat to low and allow to simmer for 10 minutes, stirring occassionally. Take off heat and stir in vanilla and baking soda. Stir, and the mixture will become thick and bubbly.

Waffled French Toast

I have been meaning to post this the past two days but didn't want to without a picture... so much for that. I make them and want to eat them before I have time to take a picture. Maybe tomorrow :)
And theres not really a recipe.
Just make french toast like you usually do... Egg, milk, cinnamon, dip bread - BUT in stead of putting in on a griddle or in a pan, put it in your waffle maker!!! Oh my it is SOO good! It cooks both sides evenly so the egg doesn't seep into the one side - giving you a soggy middle. They also have a little more of a crisp, which I love. You must try it! :)

White Chocolate Pomegranite Cookies

Mmmm, I knew I had to try these when I saw them on 2peas, and boy am I glad I did. I made these beauties tonight and Kyle and I both loved them! The white chocolate goes so well with the pomegranite when it pops in your mouth. Ahh. Its like a little surprise. These are a must try, especially since pomegranites aren't around for too long!!

Pomegranate White Chocolate Chunk Cookies

1/2 cup unsalted butter, at room temperature

1/2 cup light brown sugar

1/2 cup white sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup old fashioned oats

1 cup white chocolate chunks

1 cup pomegranate arils

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.
3. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.
4. Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Tuck about 6-8 pomegranate arils in each cookie dough ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.
Makes about 2 ½ dozen cookies

*Note-you can gently stir in the pomegranate arils, but I didn’t want the cookies to turn pink at all. If you don’t have white chocolate chunks, white chocolate chips will work as well. Enjoy!

Candy Cane Kiss Cookies

Thank you, Our Best Bites, for this wonderful cookie!




Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening (I just used regular shortening cause I didn't have any butter flavored)
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract (I didn't have this, but I did have pure mint extract which is super strong so I put like a drop in and it was the perfect amount to give it just a hint of mint.)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips (Didn't have either so just omitted)
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

* I halved the recipe, but I wish I would have made the whole thing! These are so good! YUM!

Copy Cat Cheese Fondue

I listened carefully while at Melting Pot to what they put in their Cheese Fondue, then re-created it at home. SOO good. We love it. Its really good with Rosemary Artisan bread OR homemade bread with a little butter and rosemary then toasted in the oven. Some people like Apples in it (not me). Veggies would be good, crackers, even chips. Use your imagination.

I don't have exact measurments, since this was a Kaeli creation but I'll do my best to estimate.

Cheese Fondue

Using a double boiler - put water in the bottom of course.

In the top pan add (remember these are approximations I NEVER MEASURE when I make this...

1/8- 1/4 cup water

1 tsp chicken boullion

1/2 tsp minced garlic

1 tsp worchestershire sauce

a pinch of powdered spicy mustard

cheddar cheese... enough to make a smooth cheesy consistancy, but not too thick. Maybe like 3/4 cup or so, use your best judgement

flour 1/2 Tbs or so- this makes it so the cheese isn't stringy and hard to eat. It took me forever to figure this out!!! But I did it and am very proud haha

Salt and Fresh ground pepper

Stir until mixture resembles cheese fondue.

Taste it and add whatever you think it needs :)

We just eat it out of the pan so it stays warm. Nothing fancy but so good.

*TIP* When done, poor the water from the bottom into the top and let it soak. This will make clean up SOO much easier. If this isn't done the cheese is super hard to get off. Trust me.