Holiday Pancakes..

I always make special pancakes for breakfast Christmas morning and after finding this easy recipe I couldn't wait to Friday to try it out. The kids actually ate their entire breakfast today. I wish you could smell how amazing these are.


Holiday Apple Pancakes:

Ingredients

• 1 3/4 cups all-purpose flour, plus more as needed
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt
  
• 1/8 teaspoon freshly ground nutmeg
• 2 large eggs at room temperature
• 1 1/4 cups milk at room temperature
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, plus more as needed
• 4 Macintosh or other small apples
• Warm maple syrup, as an accompaniment if desired

Directions

Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.

Whisk 1 3/4 cups flour, baking powder, the sugar, salt and nutmeg in a large bowl. In small bowl, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a few lumps that's okay).

Using a melon baler or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds or O's. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.

In the same skillet over medium to medium-low heat, place 3 apple slices next to eachother in the skillet. Cook without turning until browned, about 60 seconds. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.

Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. This recipe can be found at FoodNetwork.com

Whipped Cream:

Ingredients:

• 1 cup of heavy whipping cream
• 2 teaspoons of granulated sugar

In stainless steel bowl that has been chilled add the cream and sugar and wisk until small peaks form in the whipped cream.

Glazed Pecans:

Add about 3 teaspoons of granulated sugar to skillet and add just enough water to wet the sugar, about 1 teaspoon. Heat the skillet over medium heat until sugar starts to bubble. Mix in 1/4 cup of pecans and and cook for 1 to 2 minutes. Place pecans on wire rack to dry

Happy Holiday's Everyone!

Birthday Baking...

I haven't made these in awhile even though they are incredibly easy to create. I keep seeing different recipes for variations of the fun treat everywhere. Yesterday I decided to make some simple ice cream themed cakes to celebrate Summer and my Son's third birthday. With the camera out I decided to take some photos and write the process up for anyone who might've not seen them before. You must try them.


The first thing you want to do is pick up any instant cake mix. For these I used Pillsbury Moist Supreme Cake Mix, Golden Butter Recipe. One box of mix will yield around 30-35 cones. Any type of ice cream cone will work as long as it has a flat bottom. I prepared the mix as instructed with the correct amount of water, oil and eggs, then whisked until smooth.


Then you want to fill the cones to the level shown in the picture, any less or more will have your cupcake coming up too short or overflowing the tops of the cones. Carefully spoon in the batter trying not to get any on the outside of the cone because it will burn slightly in the oven. Arrange the cones next to each other on a cookie sheet lined with parchment paper so that the bottoms don't brown. I had to use foil because I was out of paper. I think I was able to fit 26 on the tray.


Set your oven and preheat to 350 degrees. Check your cake mix box for timing instructions. I left these in the oven for 20 minutes. Use a toothpick to make sure the centers are baked through. Cool completely for 1 hour.


After cooling I used a pastry icing bag with a long tip and filled them with whip cream. For the chocolate centers I used a milk chocolate fudge.


Using the same icing bag and a different tip I swirled some butter cream and chocolate icing on the tops of the cakes to imitate soft serve ice cream.


The kids had lots of fun decorating the icing. I know my kitchen floor had more sprinkles than all the cakes put together! You can use any topping you wish. We've used gummy bears, pretzels and crushed candy bars on other occasions.


They we're such a big hit at the party. I wish I had hid a few more in the house just for us.


Here's the recipe if anyone wants to copy and paste or print out the selection.


Ice Cream Cone Cupcakes:

Prep Time: 20 min
Total Time: 1 hr, 30 min
Yields: 30 to 35 Cupcake Cones

Ingredients:

• 1 box of cake mix (non swirl)
• Water, vegetable oil or butter, eggs and anything else called for on cake mix box
• 30 or more flat bottom cones
• Assorted decorations and toppings

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Prepare cake mix as directed on box.
2. Fill each cone to about halfway with batter. Stand and arrange cones on a cookie sheet.
3. Carefully carry tray to oven and bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool completely 1 hour.
4. Add frosting and decorate to your hearts desire. Store covered at room temperature.
   

1 Cupcake Cone : Calories 160, Total fat 7g