Snickerdoodle Pancakes

 

Growing up I could not wait to be an adult, now that I have been an adult for a long while now. It is vastly overrated. One of the worst parts is having to come up with meals to make for the rest of your life. With the internet and access to millions of recipes it makes it easy to find something to make, but sometimes I find a recipe, make it, enjoy and go to blog it and realize i've already made a recipe like it with the same name. Oh well, maybe one to these days I will go though and make the recipes side by side and do a taste test. Although every time I made similar recipes with the intent to only keep one I end up liking both and blog them both. So that idea might not work so well.

All that really matters is these pancakes are delicious. They take the flavor of snickerdoodle cookies and turn them into a yummy breakfast.

Snickerdoodle Pancakes

Ingredients:

Pancakes

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract

Cinnamon Syrup

• 1/2 cup maple syrup
• 2 tablespoon unsalted butter
• 2 teaspoon ground cinnamon

Cinnamon Sugar

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Directions:

Pancakes

1. Preheat a griddle over medium heat.
2. In a medium bowl, whisk together the flour, baking soda, sugar and cinnamon.
3. In another medium bowl, whisk together the butter, egg, milk and vanilla extract, wicking until well combined.
4. Pour the dry ingredients into the wet and stir just until combined.
5. Using a 1/4 measuring cup, scoop out batter and pour onto the preheat griddle. Cook until bottom is golden brown and bubble form and pop, about 3 minutes. Flip and cook on the other side until bottom is golden brown, about 2-3 minutes. Repeat with the remaining batter.
6. When serving the pancakes sprinkle the tops with cinnamon sugar and drizzle with syrup.

Cinnamon Syrup

1. In a small saucepan add in the maple syrup, butter and cinnamon. Cook over medium heat, stirring occasionally until warmed through.

Cinnamon Sugar

1. In a small bowl, whisk together the sugar and cinnamon.

Enjoy!!!

Nutrition Facts
Servings: 8 pancakes
Amount Per Serving
Calories: 235
Total Fat		8.2g
Saturated Fat		4.9g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		2.3g
Cholesterol		43.5mg
Sodium		147.6mg
Total Carbohydrates		37.5g
Dietary Fiber		1g
Sugars		24.1g
Protein		3.8g
Calcium		14.1%
Iron		3.6%
Potassium		60.7mg
Vitamin A		6.4%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from This Mama Loves.

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Homemade Bisquick

 

Sometimes I come across a recipe that I want to make and it calls for bisquik. I do not use it often enough to justify buying a box of it. It would probably expire before I would use it all up. Bedside, I'd rather make my own and that way I know exactly what is in it and it is a lot less expensive. 

Homemade Bisquick

Ingredients:

• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon unsalted butter

Directions:

1. Sift the flour into a medium bowl.
2. Whisk in the baking powder.
3. Cut the butter into the flour mixture using a pastry blender until evenly combined.
4. Use in any recipe that calls for Bisquick or baking mix.
5. Refrigerate any leftovers.

Enjoy!!!

Notes:

Original recipe calls for 1/4 teaspoon salt added with the baking powder. 

You can use shortening in place of the butter. If you use shortening you do not need to refrigerate the leftovers. Just store in a sealed container.

*Adapted from All Recipes.

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Make Again Monday: Spicy Hawaiian Meatballs with Coconut Pineapple Sauce

 

I love it when a problem gets solved and result is better than what the original would have been. I explain how this all came to be in the original post if you want to read about it.

This dish is a great combination of sweet and spicy. The meatballs have a little bit of spiciness to them, thanks to the little bit of chorizo mixed with the ground turkey. The pineapple chunks add a little bit of sweetness and it is all accented by a creamy coconut and pineapple sauce. 

To see the recipe and original post click here.

Enjoy!!!

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Banana Bread Doughnuts with Chocolate Glaze

 

I am glad that my daughters have a bit of my love for baking. My youngest loves to bake doughnuts and made these. I took one bit and said they tasted like banana bread, considering the name it is a good thing they taste that way. 

I am glad to be able to enjoy a delicious baked good without having to do the baking. Now if I could only get my girls to clean up their messes in the kitchen it would be a win-win. For now, I will ignore the mess in the kitchen and enjoy my doughnut.

Banana Bread Doughnuts with Chocolate Glaze

Ingredients:

Doughnuts

• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 ripe bananas, mashed
• 3 tablespoons granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons canola oil

Chocolate Glaze

• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1-2 tablespoons water

Directions:

1. Preheat the oven to 350º F. Spray a doughnut pan with cooking spray.
2. In small bowl, whisk together the flour, baking powder, baking soda, cinnamon and nutmeg.
3. In a medium bowl, whisk together the mashed bananas, sugar, egg, vanilla and oil.
4. Fold the dry ingredients into the wet mixture just until combined.
5. Spoon the batter into the prepared doughnut pan, filling each cavity about 3/4 full.
6. Bake for 10 minutes. Allow the doughnuts to cool completely, then remove from the pan.
7. Once the doughnuts are completely cool, in a medium bowl, whisk together all of the glaze ingredients.
8. Dip the top of each doughnut into the chocolate glaze and place on a plate to allow the glaze to set.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 401
Total Fat		4.4g
Saturated Fat		0.7g
Trans Fat		0g
Polyunsaturated Fat		1.1g
Monounsaturated Fat		2.5g
Cholesterol		23.1mg
Sodium		118mg
Total Carbohydrates		90.7g
Dietary Fiber		2g
Sugars		74.5g
Protein		3g
Calcium		2.5%
Iron		7%
Potassium		153.2mg
Vitamin A		1.3%
Vitamin C		3.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Something Swanky.

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Baked Parmesan Garlic Potato Wedges

 

When you have leftover potatoes from Christmas twice baked potatoes it only makes sense to whip up some easy seasoned baked potato wedges. After all of the holiday cooking and baking, I want to spend the least amount of time possible in the kitchen. The potatoes take about 5 minutes to prepare and then the oven does the rest of the work, making crispy potato wedges.

Baked Parmesan Garlic Potato Wedges

Ingredients:

• 3-4 large russet potatoes, about 2-2 1/2 pounds
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/2 cup shredded parmesan cheese

Directions:

1. Preheat the oven to 400º F. Line a baking sheet with aluminum foil and spray with cooking spray.
2. Cut each potato in half and then cut each half into 3 or 4 wedges, depending on the size of the potato.
3. In a large bowl add in the potato wedges, olive oil, garlic powder, Italian seasoning, black pepper and parmesan cheese. Stir until the potatoes are well coated.
4. Place the potato wedges down in a single layer on the prepared baking sheet. Sprinkle the potatoes with any remaining coating left in the bowl.
5. Bake for 25-30 minutes or until they are golden brown and crispy.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 460
Total Fat		18.3g
Saturated Fat		4.6g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		11.8g
Cholesterol		12.5mg
Sodium		200mg
Total Carbohydrates		64.1g
Dietary Fiber		7.4g
Sugars		3.2g
Protein		12.6g
Calcium		18.4%
Iron		21.1%
Potassium		1612.9mg
Vitamin A		3%
Vitamin C		27.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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Make Again Monday: Garlic Basil Knots

 

I really enjoy making breads, but they can be time consuming. Between making the dough, the rise time, shaping the dough and sometimes another rise time. It is not something I have time to do often.

Awhile back my feeds were full of sourdough, starter and bread making videos. That was all I saw when logging into social media. Now they are back again and it has taken over my feeds again. I do love sourdough and would like to make my own, but the whole time consuming thing and  materials needed has stopped me from getting started.

Maybe one of these days I will try making some sourdough, but in the meantime, when have time, I will continue to make breads/rolls like these. They turn out so delicious it is hard to just eat one.

To see the recipe and original post click here.

Enjoy!!!

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Jalapeño Popper Quesadilla

 

It is no secret that I love anything inspired by the jalapeño popper. I love the spicy and creaminess of it. This quesadilla is no exception. Creamy spicy and absolutely delicious. 

I left the seeds in the jalapeños, because I like things a bit spicy. But if you prefer things a little less spicy, you can remove the seeds from one or both jalapeños. 

Jalapeño Popper Quesadilla

Ingredients:

• 2 burrito size flour tortillas
• 4 slices turkey bacon, diced
• 2 jalapeños, diced
• 4 ounces cream cheese, room temperature
• 2 ounces mozzarella cheese, shredded
• 2 ounces monterey jack cheese, shredded
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Directions:

1. In a large skillet, over medium-high heat, add in the diced bacon and cook until almost crispy.
2. Meanwhile, in a small bowl, stir together the cream cheese, both shredded cheeses, garlic powder, onion powder and black pepper, until well mixed.
3. When the bacon has about 2-3 minutes left, add in the diced jalapeños and cook until the bacon is crispy and jalapeños are softened.
4. Remove the bacon and jalapeños and place on a paper towel lined plate. Allow to cool slightly.
5. Add the bacon and jalapeños to the cream cheese mixture and stir to mix.
6. Divide the filling between the two tortillas and spread across the tortilla. Fold each tortilla in half.
7. In the same skillet, over medium heat add in a tortilla, or both if the skillet is large enough.
8. Cook for 2-3 minutes or until lightly browned. Flip the tortilla over and cook on the other side until lightly browned.

Enjoy!!!

Nutrition Facts
Servings: 2
Amount Per Serving
Calories: 579
Total Fat		37g
Saturated Fat		20g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		80.2mg
Sodium		1423.4mg
Total Carbohydrates		37.8g
Dietary Fiber		0.8g
Sugars		4.5g
Protein		26.4g
Calcium		30.7%
Iron		11.1%
Potassium		69.6mg
Vitamin A		5.1%
Vitamin C		5.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from I am Homesteader.

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