Archive for September, 2012

September 30, 2012

Cinnamon Roll Pancakes

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My daughter and my boyfriend’s two boys love cinnamon rolls and pancakes. Usually, I save cinnamon rolls for special occasions since they involved making dough, letting it rise and then getting up early the next morning to get them ready. Homemade pancakes are a weekend tradition for us, and a favorite among our kids. When I saw a recipe online for cinnamon roll pancakes I had to try them. First, I used my own pancake recipe, but you can make your favorite homemade recipe, or use a box mix. Then, I use the frosting I use for my cinnamon rolls, and then made a “filling” out of melted butter, brown sugar and cinnamon.

To be honest, the first time I made these was on a whim on a weekday morning before school/work. Yes sometimes I’m that crazy. But they looked easy enough, and they were, just a bit of a mess for a weekday morning. Next time I will make the frosting and filling ahead of time.  You can make the frosting and keep it covered in the fridge. The filling you can make and keep in a plastic bag at room temperature. Then in the morning all you have to do is mix the pancakes and throw it together.

The kids were really excited to see a cinnamon roll pancake with frosting and all.  One of them even said “hey look, they are like pancakes on the bottom.”

Pancakes

1 1/2 c. flour

1T. sugar (my regular recipe has 3T but we are adding so much sugar already)

1 1/2 tsp. baking powder

1/4 tsp. salt

2 large eggs

1 1/2 c. milk

2 tsp. vanilla

3T. melted butter

Mix first 4 ingredients. Then mix milk, eggs, and vanilla together. Then mix the milk mixture into the flour mixture and mix about 10 strokes. Then add butter and mix briefly just to combine. (over mixing the pancake batter will result in flat tough pancakes).

Filling

Allow the pancake batter to sit while you make the filling and the frosting.

1 stick of melted butter

3/4 cup brown sugar

1 T cinnamon

Mix all ingredients in a bowl.

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Then put the filling in a bottle (my preference, because it gives more control) or a plastic bag. You can cut the tip off the bag and squeeze onto the pancake.

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Then heat up a pan or a pancake griddle…I use a 1/2 cup measuring cup to pour the batter onto my griddle. I allow the batter to set just a little, then add the filling in a spiral starting from the middle of the batter to the outside. Perfect…

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Not Perfect…careful not to wait too long to add the filing and not get too close to the edge then you will have a spill…

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Oh and before I forget! Wipe your griddle down with a wet towel between each batch, it gets messy and sticky.

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Now for the frosting.  I made the frosting before I started cooking the pancakes so it was ready when the pancakes were still warm, kind of like warm cinnamon rolls right out of the oven with melty frosting.

Frosting

4 oz softened cream cheese

1 tsp. vanilla

1c. powdered sugar

3T. milk

Mix the cream cheese and sugar until crumbly.

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Then add the milk 1 T. at a time. You can adjust the consistency of your frosting by adding more milk if you’d like.

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Spread the frosting on the pancakes, just like a cinnamon roll.

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See how the frosting gets down into the crevices of the pancakes…yum!

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~Enjoy!

Amanda

September 18, 2012

Apple Pecan Bread

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This is not a healthy, heart friendly recipe, but it sure is tastey. While I substitute some fat with yogurt there is still plenty of sugar in the “apple pie filling” and the brown sugar topping to affect your waistline. So that I can avoid those waistline issues, I keep a few slices for me (and my family) and bring the rest to my fellow co-workers to bring smiles to their faces in the middle of the week.  Given this weekend is the beginning of Autumn, and the abundance of apples around town, no kidding, just this morning I saw a box full of apples in someone’s front yard, marked "free," a recipe with apples seemed fitting to kick off the start of fall.

Fall comes around, and so does the canning and baking bug. So far, I’ve made apple pie filling to keep on hand in the freezer, apple butter using the slow cooker and now this wonderful apple bread. Cooking and baking with the kids is always fun around this time of year as well, caramel apples, caramel corn and homemade candies (peanut butter cups, maybe?). Fall traditions are fun too, visiting Apple Hill, Corley Ranch and Lattin Farms festivals are always on my list.

Encouraging my fall excitement I decided I wanted to share a recipe to celebrate fall flavors. Brown sugar is one of my favorite ingredients, after chocolate of course, and it reminds me so much of baking and caramel, so it only made sense to make this apple bread using all brown sugar. The comforting smell of spicy cinnamon, nutmeg and apples will fill your house with the smell of fall. Hopefully this helps with what to do with the abundance of apples you, or your neighbors, may have.

Peeling Apples: I peel the apples and put them in a bowl filled with water and the juice of a lemon. Once I’ve peeled all the apples, I dry them, then I core and dice them.

Bread:

½ stick softened butter

1/2 cup brown sugar

1 cup flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

¼ tsp cinnamon

Pinch each of nutmeg and ground cloves

1 egg

1/2 cup vanilla yogurt

1/2 cup chopped pecans

1/2 tbsp vanilla

Heat oven to 350 degrees.

Coat a loaf pan with cooking spray or butter. Cream together the butter and sugar with a mixer. Mix in the egg. In separate bowl whisk together flour, salt, baking powder and baking soda. Slowly add the dry ingredients into the butter mixture, alternating with the yogurt – make sure to start with flour and end with flour.

Fold in the “filling” (see recipe below). Pour batter into loaf pan and top with the crumble topping (see recipe below).

Bake the loaf for 45-50 minutes or until tester comes out of the center of loaf clean. Let cool in the loaf pan for a few minutes before transferring to a rack. Let the loaf cool for at least 5 minutes before slicing. Serve warm with butter. Enjoy.

“Filling”:

1 ½ cups apples(about 3 medium apples), peeled, cored, and diced

¼-½ cup brown sugar

½ tsp cinnamon

Pinch nutmeg and ground cloves

Mix the sugar and spices together, then toss with the diced apples.

Top with crumble topping.

Crumble:

½ cup all-purpose flour

½ cup brown sugar

¼ cup oatmeal

1 tsp cinnamon

½ stick butter

Mix together with your fingertips until crumbly.

Notes: This could also be used for muffins. Pour into muffin liners in a muffin tin. Bake at 350 degrees for 17-20 minutes, or until a toothpick inserted in the middle comes out clean.