Snickerdoodle Pancakes

 

I like snickerdoodle cookies, but have yet to successfully have one turn out. They all come out flat as a pancake, pun intended. However, I have successfully made many other snickerdoodle flavored things like these delicious pancakes. Actually, these pancakes probably have more volume than the cookies I have made. 

Essentially, these are cinnamon pancakes coated in cinnamon sugar and topped with a delicious vanilla sauce. Do not skip the vanilla sauce, it is so delicious and complements to pancakes very well.

Snickerdoodle Pancakes

Ingredients:

Pancakes

• 1 1/2 cups all purpose flour
• 1 cup buttermilk
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 egg, lightly beaten
• butter

Topping

• 3 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon

Vanilla Sauce

• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch 
• 1 1/4 cups half and half
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Directions:

Snickerdoodle Pancakes

1. On a plate, large enough to fit a pancake, mix together the sugar and cinnamon.
2. In a large mixing bowl, combine the flour, buttermilk, brown sugar, baking powder, baking soda, vanilla, cinnamon and egg. Mix just until well combined.
3. Melt some butter on a skillet or griddle over medium-low heat. Pour on 1/4 cup of batter and spread into a circle. Cook until the edges start to brown and bubble form, about 3 minutes. Flip the pancake over and cook on the other side until golden brown on the bottom. Repeat until all of the batter has been used.
4. While the pancakes are cooking, working with on pancake at a time brush both sides with butter and place into the plate with cinnamon sugar. Flip the pancake over to coat both sides. Repeat with the remaining pancakes right before serving.

Vanilla Sauce

1. In a small saucepan, whisk together the sugar and cornstarch. Slowly pour in the half and half while whisking. Add in the butter and vanilla.
2. Turn the heat to medium and bring the mixture to a boil and then cook for 2 minutes, stirring often. Remove from the heat and serve warm over the pancakes.

Enjoy!!!

More recipes that use the delicious snickerdoodle flavor.

Snickerdoodle
Muffins

Baked Snickerdoodle
Doughnuts

Snickerdoodle
Overnight Oats

White Chocolate
Snickerdoodle Latte

Snickerdoodle Latte

Snickerdoodle Hot
Chocolate

White Chocolate
Snickerdoodle Latte

Nutrition Facts
Yields: 9
Amount Per Serving
Calories: 262
Total Fat		11.6g
Saturated Fat		7.2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		2.2g
Cholesterol		58.3mg
Sodium		254mg
Total Carbohydrates		32.6g
Dietary Fiber		0.5g
Sugars		15.9g
Protein		5.3g
Calcium		12.4%
Iron		0.9%
Potassium		42.3mg
Vitamin A		7.3%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mildly Meandering.

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Parmesan Crusted Chicken

I have made a variety of chicken coated in parmesan. So it would seem I do not need yet another one. However, my other recipes are either cooked in an oven or have a topping on them. Plus with this chicken being so delicious and both of my girls liking it, there was no way I was not going to keep it.

The original recipe called for 4 thin chicken breasts and I thought mine were thin, but they took a lot longer to cook. Not really a problem, but next time I might cut them in half horizontally and that way they would for sure be thin. 

Check out some of my other parmesan crusted chicken. 

Longhorn Parmesan
Crusted Chicken
Copycat

Parmesan Crusted
Chicken Tenders

Parmesan Crusted
Chicken
in Cream Sauce

Parmesan Baked 
Chicken Strips

Parmesan Crusted Chicken

Ingredients:

• 4 thin boneless skinless chicken breasts, about 1 pound
• 1 egg
• black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 cup shredded parmesan cheese
• 1/2 cup bread crumbs
• 1/4 cup all purpose flour
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil

Directions:

1. Pat both sides of the chicken dry with some paper towel and set aside.
2. In a shallow bowl, whisk together the egg, black pepper, garlic powder and Italian seasoning.
3. In another shallow bowl, stir together the parmesan cheese. bread crumbs and flour.
4. Working with one chicken breast at a time, coat the chicken in the egg and seasoning mixture, allowing excess to drip off. Then place the chicken into the parmesan mixture, coating both sides and pressing down to help the mixture adhere to the chicken. Repeat with the remaining chicken breasts and set aside.
5. In a large skillet, over medium-high heat, add in the butter and olive oil and allow the butter to melt.
6. Place the chicken into the skillet and cook for 3-4 minutes or until golden brown. While the chicken cooks, press down lightly, but do not move the chicken or the cheese will slide off and not adhere.
7. Carefully turn the chicken over and cook on the other side for 3-4 minutes or until golden brown. Again pressing down lightly, but not moving the chicken. If the chicken is not completely cooked after the 3-4 minute, reduce the heat and cook until the chicken is completely cooked.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 379
Total Fat		17.3g
Saturated Fat		7.6g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		4.2g
Cholesterol		148.8mg
Sodium		508.2mg
Total Carbohydrates		19.8g
Dietary Fiber		0.9g
Sugars		0g
Protein		37.7g
Calcium		27.4%
Iron		2.6%
Potassium		20.1mg
Vitamin A		5.1%
Vitamin C		0.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from What's In The Pan.

 

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Make Again Monday: Chicken Tater Tot Casserole

I am such a midwestern girl, more specifically a Michigander. I say pop, I love Vernors, and yes it is a medicine. I use my hand for directions and measure distance in minutes not miles. Plus many other traits, like the love of a good casserole. 

My youngest daughter is probably one of my toughest food critics, I normally get a good or oaky from her and she only eats one serving. However, with this casserole she said it was so good, which from her is high praise, and went back for seconds.

To see the recipe and original post click here.

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Raspberry Mocha

 

Mocha is such a classic latte flavor. But now it has been taken up a notch with some raspberry flavor. I always prefer to use my homemade coffee syrups when making lattes at home, but feel free to use store bought if that is your preference.

Raspberry Mocha

Ingredients:

• 1/2 cup strong brewed coffee
• 1 tablespoon dark chocolate sauce
• 1 tablespoon raspberry syrup
• 1 cup milk

Directions:

1. Place the raspberry coffee syrup into a mug and pour in the coffee.
2. Place the milk and dark chocolate sauce into a microwave safe container and heat for about 2 minutes. Stir until the chocolate and milk is completely combined. Using a frother, froth the milk mixture and then pour into the mug.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 230
Total Fat		5g
Saturated Fat		3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		12.5mg
Sodium		145mg
Total Carbohydrates		39g
Dietary Fiber		1.7g
Sugars		30.1g
Protein		8.5g
Calcium		25.1%
Iron		3.2%
Potassium		406.1mg
Vitamin A		10%
Vitamin C		3.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Coffee Sphere.

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Italian Banana Pepper Chicken

 

Banana peppers are very popular in my household. Even my youngest, who does not like spicy things, likes banana peppers and this chicken.  

I love spicy foods and do not find banana peppers very spicy. I find them flavorful with maybe a very small hint of spiciness. The flavor from the banana peppers adds so much to this chicken.

Italian Banana Pepper Chicken

Ingredients:

• 3 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 12 ounce jar sliced banana peppers
• 3 tablespoons unsalted butter, sliced
• 4 ounces mozarella cheese, shredded

Directions:

1. Preheat the oven to 375º F.
2. Coat both sides of the chicken breasts with olive oil and then season both sides with the Italian seasoning, garlic powder and onion powder.
3. Place the chicken into a baking dish and place desired amount of banana peppers on top. Top with slices of butter.
4. Bake for 20 minutes or until almost completely cooked.
5. Remove the baking dish and top with the shredded cheese. Bake for an additional 10 minutes or until the cheese has melted.
6. Place the chicken under the broiler for 2-3 minutes to brown the cheese, if desired.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 275
Total Fat		13.1g
Saturated Fat		6.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		3.5g
Cholesterol		112.5mg
Sodium		399.6mg
Total Carbohydrates		1.9g
Dietary Fiber		0.4g
Sugars		0.1g
Protein		35.5g
Calcium		11.5%
Iron		2.7%
Potassium		22.1mg
Vitamin A		11%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dine Dream and Discover.

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Make Again Monday: Creamy Black Bean and Corn

 

I do not eat corn very often. One minutes it is a healthy vegetable, the next it is a filler and you body can not digest it. Eating healthy can be so hard sometimes. It seems like what is heathy and what is not is always changing.

This side dish may not be the healthiest way to eat your vegetables and get a bit more protein. but healthy versus unhealthy aside, this side dish is delicious. It is creamy with a little bit of a kick.

To see the recipe and original post click here.

Enjoy!!!

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Candied Cranberries

After weeks and weeks of seeing way too many videos of these candied cranberries and almost everyone loving them, I knew I had to make them. I love cranberries and have previously made a different version of a candied cranberries for a Sparkling Cranberry White Chocolate Cake and loved them.

One big issue I had with all of these videos I saw, was everyone pouring the liquid they soaked the cranberries in down the drain. I decided to keep the liquid and enjoy a few mimosas.

The only thing missing from these videos was a recipe. I am a recipe girl and do better when I have a recipe to follow then some general instructions of add some Prosecco or Sprite and orange juice and a whole lot of powdered sugar, like most people added an entire bag of it. But I gave them a whirl and created a recipe incase others wanted one to follow.

These cranberries are super easy make and taste delicious, addictively delicious. All the videos I saw said to cover the cranberries with the liquids. I added about 1 cup of each liquid, but realized they were not covered so I added more and then realized/remembered that cranberries float, so you really can not cover them with liquid. So, you might not need as much as I added. When I added a lot of powdered sugar, I thought it was going to be too much, but it turns out it was just the right amount, I did not have any leftover in the bag it was all stuck to the cranberries.

Candied Cranberries

Ingredients:

• 12 ounce bag fresh cranberries
• 1 1/2 cups Prosecco
• 1 1/2 cups orange juice
• 1 1/2 cups powdered sugar

Directions:

1. In a colander, rinse the cranberries well. Sort through the cranberries and discard and bruised or soft ones. Transfer the cranberries to large bowl with a lid.
2. To the cranberries, add in the Prosecco and orange juice and stir to mix. Cover the bowl and refrigerate for 24 hours.
3. Preheat the oven to 200º F. Place a silat or parchment paper on a baking sheet.
4. Drain the cranberries, reserving the liquid, so you can enjoy a mimosa or two.
5. Place the powdered sugar into a ziplock bag and add in the cranberries. Close the bag and shake very well until the cranberries are completely coated in powdered sugar.
6. Spread the cranberries out into a single layer on the prepared baking sheet.
7. Bake for 5-7 minutes, just to dry out the cranberries, not cook them.
8. Let the cranberries cool completely and then transfer them to an air tight container and store on the counter.

Enjoy!!!

Notes:

You can use other liquids beside Prosecco. I have seen people use Sprite, pineapple juice and even ginger ale.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 113
Total Fat		0g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		3.3mg
Total Carbohydrates		23.5g
Dietary Fiber		1.1g
Sugars		19.3g
Protein		0.3g
Calcium		0.8%
Iron		1.3%
Potassium		103.6mg
Vitamin A		0.3%
Vitamin C		25.7%
*Nutritional information will vary depending on the brands you use.

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