Cake Batter Pancakes

November 10 thankful: coupons and breakfast time!

So today is a toss up, I'm thankful for coupons (you'll see why)! And I'm also thankful for family breakfasts time-- which only happens on Saturday mornings. Usually it's french toast, waffles or pancakes. Sometimes biscuits and gravy makes an appearance. Usually there is sausage or bacon or both for the meat eaters. I love Saturday morning cooking. Jamie and I dance in the kitchen together around a "can you get the milk?" and "I need the eggs" chorus. Everyone is still in pajamas. No one needs to be reminded to "get your shoes on fast because we're running late!" It's just slow. Breakfast might be at 8 or at 10, it doesn't matter. We all sit and enjoy together unrushed for a change. (Of course this doesn't apply during soccer season. We had some 9am games!) Anyhow, I thought today that I'd like to do something fun. Something different. Something fluffy. Jamie's been wanting fluffy pancakes... and I thought "what's more fluffy than cake?" Soooo (can you see where this is going?) I am thankful that Betty Crocker rocked a sale a couple weeks ago at Kroger and I am stocked up on cake mixes. And I mean stocked. So, I examined the choices and went with a box of white cake mix. I did a little google work and saw several options of making pancakes with cake batter. Some said to use a cup of that and mix with X amount of flour. Some said to make as directed on the box for the cake. Some were in between. I decided I'd invent my own recipe. Jamie was concerned for his Saturday breakfast at this point. I was giddy!  I felt very inspired  by my Coupon Goddess' new blog A Beautiful Bite, even though her blog states that she wont be using mixes in the recipes there, she'll be doing everything from scratch. I am excited to see all the yummmmmy foods she posts about from scratch! I also think she would have been proud of my creativeness with my stockpile today!

I ended up using the whole box of cake mix. (Why not?) 

I also added flour, salt and baking soda. Mixed well. 

In separate bowl mixed milk with eggs and vanilla and poured into the dry ingredients very very slowly, stirring with wooden spoon lightly trying to incorporating the wet into dry fully by the time I was done pouring the wet... (I read this on the Pioneer Woman's Recipe, very important.  I didn't follow her recipe at all, just liked her tips. Though I do like her site and aim to try some of her things soon). So, then after it was all mixed together, but not over-mixed,  I followed her last part of her recipe. And melted some butter, and poured that slowly into the batter. I figured again "Why not?"! So then this, folks, is what I ended up with... 

Batter ready to make yummy pancakes

bubbles to tell me it's time to flip them

Lovely golden pancakes and LOOK... 

they are FLUFFY!

After I made a row of  plain ones for the kids, 

I added some tasty blueberries for Jamie and me

mmmm! 

waiting for something so yummy is so hard!

Micah didn't like waiting either. He was banging his cup, and the spatula I'd given him to stay quiet, loudly on the tray as if to say "I want cake! I want cake!"  er.. "I want pancakes! I want pancakes!"

with the pancakes, I made eggs

and sausage links to complete the Saturday morning yum-fest for my boys.

Before I knew it they had inhaled their pancakes, 

Matthew asking for another!

Would you just look at these happy people!

I had only just made my own plate

Micah thought they were wonderful. 

He also inhaled his first one and then tore a second one apart.

Thank you for the cake, Mom

Thank you for breakfast, Mom

Review: 

2 thumbs up from the kids.

Matthew said they were awesome and tasted like chocolate. 

I don't know how, I used white cake batter. Mark also said they were awesome.

I thought they were pancakes from Heaven.

Jamie thought they were too sweet though. I will try again... 

maybe with more flour, less vanilla and half the cake mix... mmmm!

Recipe:

Dry: large bowl (mix well)

1 box white cake mix

3/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

Wet: separate medium bowl (mix well)

three eggs beaten well

2 cups milk

2 teaspoons vanilla

pour into the dry ingredients very very slowly, stirring with wooden spoon lightly to incorporate the wet into dry fully by the time done pouring the wet

Next:

3 tablespoons of melted butter

pour in slowly to batter, stir lightly

Last:

Pour batter onto hot griddle 

Flip

Eat!

Also, A Beautiful Bite is giving away a kitchen aid mixer! Head over there now and enter to win! 

Christmas Crackle 2011

I have my first batch of Christmas Crackle in the oven!!! Mark was asking for some "Christmas Candy" so I said, "SURE!" Mmmmmmmm.

For the recipe, go HERE!

Christmas Crackle

Jamie isn't particularly fond of the name of this dessert but I haven't yet found a better replacement for the word crack. So for now it's Christmas Crack, but I'm looking for an alternative ... read this and then comment me with your suggestions! Christmas Dessert? (eh) Christmas Brittle? (eh)...

Anyhow. OH HOLY GOODNESS!

Things You'll Need:

• 1C butter (real stuff)
• 1C light brown sugar
• 40 saltines (one sleeve)
• 12oz chocolate chips
• chopped nuts
• foil
• pam spray
• deep pan (cookie sheet)
  

Foil a 15x10 jelly roll pan ( I used a large Pampered Chef Bar pan)
and spray foil well with Pam Spray
Line the pan all over with the saltine crackers

Bring sugar and butter to a boil in a pot on the stove, reduce the heat to med heat for 3-5 minutes until sugar and butter are completely mixed.

Pour butter and sugar mixture all over the crackers & gently spread all over.


Put pan in the oven and bake it for about 7 minutes at 375 degrees.


Remove pan from oven & pour chocolate chips over the top of cracker mixture


Let the chips melt slightly and then spread the chocolate all over with a knife.


Take chopped nuts and sprinkle them all over the chocolate.


Stick pan in fridge for 2 hours to let set. (I did overnight)
Then peel it off the foil and crack apart.

My own personal thoughts... I think 12 oz of chips are just too much. It is really chocolatey. I think in my next batch I'll try white chocolate chips and less of them. Or maybe a mixture of white and regular. OOO OR butterscotch chips!? ....

Aside from that, it is really amazing. I had a nibble last night before going to bed. I had to drag myself away. This morning the first thing I did was crack it apart and send half of it with Jamie to work! I don't need this much yummy in the house.

Updated 10:30am:
A friend suggested peppermint topping... um. YUM! I'm thinking white chocolate chips with peppermint crumbles now. mmmmm

Also another friend suggested "Christmas Crackle" So I'm changing the title to reflect that. I like that better.


Second Update: Sunday... OMG! White chocolate chips with peppermint crumbled on top... heavenly!!!!!!!!!!!!!!!!!!! Swoon worthy.

homemade granola bars

A friend (thanks UK!) gave me her recipe for homemade granola bars! I couldn't believe it! I've been shelling out cash for these things?!?! And I could be making them at home! You get 8 bars in a box. I just made a pan of these, cut into 14 bars! I wish I was smart enough to figure out the math on the ingredient costs.... but the cool part, is I had EVERYTHING on hand. Here's the how to: (original instructions in black, my modifications in purple)

Ingredients:

• 1 1/2 -2 cups Rice Krispies *I did 1.5 c of plain and then also added 1/2 c. of coco Krisipes and 1/3 c of multi grain cheerios
• 1 1/2 cups quick-cooking oats
• 1/2 cup brown sugar, packed *I didn't pack it
  
• 1/2 cup dark corn syrup or 1/2 cup light corn syrup or 1/2 cup honey *I used light be/c that's what I had the most of on hand
• 1/2 cup peanut butter
  
• 1 teaspoon vanilla
• 1/2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut) *I used 1/2 c of raisins and 1/2 c of walnuts
  
• 1/3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)*I used about a 1/4 cup of regular size chips
  

Directions:

1. lightly grease a 13 x 9-inch baking dish
2. In a large bowl combine Rice Krispies cereal, oats and raisins. (and nuts)
   
   
   
3. In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
4. Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
   
   
   
5. Pour over the dry ingredients in the bowl; mix to combine.
6. Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
   
   
   
7. Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
8. While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
9. Chill until firm.

Matthew just inhaled this bar. So it is a WINNNNNER! I think they might be a little too thick for Mark, he's having a hard time-- or he's spoofing me, don't know which.

Wanna Be Apple Pie Muffins

No official "10 on Tuesday" but here's a few things...

1. I got my camera back!!!! LOOK OUT! Here come some pictures!

2. I wanted to post this great recipe. Made it tonight and it was soooooo good.

Crisscross Apple Crowns (I will be calling them Wanna-be-Apple Pie Muffins) From Taste of Home Magazine. Giving credit where credit’s due: Teresa Morris, DE.

Prep time: 30 min (Eh, give or take maybe, I didn’t think to look but I didn’t feel it was lengthy)
Cook time: 20 min
Makes 8

1-1/3 cup chopped peeled tart apples (I used two big green apples, peeled and sliced and smashed to bits with the Pampered Chef food chopper)
1/3 cup chopped walnuts
1/3 cup raisins (I omitted these)
½ cup sugar, divided
2 Tbsp all-purpose flour
2 tsp ground cinnamon, divided
Dash salt
1 pk (17.3 oz) Large refrigerated flaky biscuits (I got large flaky Grands with butter)
2 tsp butter, melted

In large microwave safe bowl, combine the apples, walnuts and raisins with 3 Tbls sugar, flour, ½ cinnamon and salt. Microwave 2-3 minutes or until almost tender. (I did 3 minutes, it was great)

Flatten each biscuit into a 5-inch circle. (I kind of pulled them around the edges, turning and flipping until it was stretched. The “flattening” on the cutting board wasn’t working out). Combine remaining sugar and cinnamon and sprinkle a rounded teaspoon of mixture of each biscuit. Top mixture with ¼ cup of warm apple mixture. Bring up edges to enclose mixture, pinch edges to seal. (I did this one biscuit at a time “flattening”, spooning sugar, and then apple mixture and then pinching and sealing and placing in pan then moving on to next biscuit rather than to flatten all at once.)

Place (now a ball of dough) seam side down in ungreased muffin cups. (I wasn’t sure about this. I used a paper towel and gave each cup a rub with Crisco). Brush tops with butter, sprinkle with remaining sugar mixture. With sharp knife, cut an X in the top of each.

Bake at 350 for 18-20 minutes or until golden brown. Cool for 5 minutes before moving to wire rack for cooling. (I will be using the Crisco from now on, as they came out beautifully, without sticking)

SOOOO YUMMY. It was like apple pie wrapped in a biscuit. I seriously see us making this often, it was super easy and so good. Enjoy the pictures. I'll be back with trip pictures in a bit.

Before cooking

After

'Harvest time' recipes

Here are some points friendly recipes that were emailed to me today, thought I'd share them. A couple are crockpot ones which make me really happy! Enjoy!

Crockpot Apple Pie (4 Points)

8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons Brummel and Brown Spread - softened
3/4 cup Splenda
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
1/2 cup Reduced Fat Bisquick®
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup
Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Points: 4

Pumpkin Pie Wontons

1 Cup Canned Pumpkin
2 Tablespoon Sugar Free Maple Syrup
3 Tablespoon Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
26 Packaged Wonton Wrappers
Cinnamon mixed with Splenda Granular, for dusting

Preheat oven to 400F.
Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl.
Place a wonton wrapper on flat surface. Spoon 2 teaspoons of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with Splenda & cinnamon mixture. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

Serves: 13 (2 Each) - 1 POINT

Pumpkin Cobbler
1 (15 oz.) Can Solid Pumpkin
1/2 Cup Egg Substitute
1 (12 oz.) Can Fat Free Evaporated Milk
3/4 Cup Splenda Granular
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 (9 oz.) Package Jiffy Yellow Cake Mix
4 ounces Diet 7UP or Sprite
1/2 Ounce Chopped Pecans

Preheat oven to 350 degrees. In a medium bowl combine the Pumpkin, egg substitute, evaporated milk, Splenda, cinnamon, salt, ginger and cloves. Spray a 9X13 inch pan with non-stick cooking spray. Pour the pumpkin mixture into the pan. Sprinkle the cake mix evenly on top. Next pour the diet 7UP over the dry cake mix. Top with chopped pecans. Bake for 45-50 minutes. Cool. When ready to serve, top each piece with fat free cool whip (optional).

Serves: 12 - 3 POINTS

Apple Muffins (No Fat)
(2 servings)

1/2 c Applesauce
1/2 c Apples; diced
1 tsp Cinnamon
1/8 tsp Cloves
2 Eggs
6 tb Flour
1 tsp Baking powder
2/3 c Powdered milk
10 pk Sweet and Low
1 tsp Vanilla
1/2 c Carrots; grated

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes.

Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH.

1 Protein and 1/4 Vegetable. This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.

Veggie Pot Pie w/Jack-O-Lantern Crust
Serves 8 - 3 POINTS

2 (17-oz.) cans mixed vegetables, drained
1 can cream of mushroom or celery soup
1/2 cup milk
1 teaspoon dried celery flakes
1/2 teaspoon onion salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 ready-made refrigerated pie crust

In bowl, mix all but crust. Spoon vegetable mixture into greased 10-in. round baking dish.

For jack-o-lantern "face," in the pie crust dough, cut out 3 triangles - 2 for eyes and 1 for nose. Cut out mouth. Place crust over vegetables. (You may discard cuttings or bake on a separate sheet.)

Bake at 375ºF. about 30 minutes or until hot and bubbly and crust is browned. Serve warm.

Creamy Ranch Potatoes and Chicken

20 oz. Potatoes, peeled and cubed
1/2 of a 1 oz. Package of Dry Ranch Mix
1 Pound Boneless/Skinless Chicken Breasts, cubed
1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup
1/4 Cup Fat Free Sour Cream
1/4 Cup Finely Chopped Onion
Salt and Pepper to Taste

Spray crockpot with non-stick cooking spray.
Mix all ingredients together and place into crockpot.
Cook on low for 6-8 hours or high for 4-6 hours.

Serves: 5 (1 Cup Each) - 5 POINTS


Creamy Chipotle Dip
In a small bowl, mix and mash 1 teaspoon of canned chipotle peppers in adobo sauce with 2 tablespoons of reduced-fat sour cream. Cut a small green pepper into strips; sprinkle to taste with salt and lime juice. (If dip is too spicy, cool it down with lime juice.)


Easy Corn Soup
Place 1/2 cup of frozen, thawed corn niblets in a medium saucepan. Add 1 cup of fat-free chicken broth, 1/4 teaspoon each of salt and pepper, and 1/8 teaspoon of cumin; bring to a boil, reduce heat and simmer for 5 minutes. Puree in a blender and then top with chopped jalapeno, if desired.

WW Corn Muffins

1 can cream corn
2 egg whites
1 cup self rising cornmeal
Pinch of salt
Beat egg whites until they are medium peaks – fold the rest of your ingredients.
Spray your muffin tin with PAM – Bake 400 degrees for 15 minutes or until golden brown.

12 Muffins = 1 Point Each

Cake balls final chapter

Hot dog! Those things are good. Jamie and I each had one after dinner. He's going to take some with him to work tomorrow so that I don't eat the rest on my own!!! SUCCESS!

Cake Balls continued...

Allow me to complete my experience with the final steps...

7. Roll in/dip in/dunk in melted chocolate and cool on wax paper and let harden and then refreeze.
*this was a bit of an issue. I felt like I was wasting chocolate...I ended up trying to dunk them, and with two spoons trying to remove access choc but for the most part under each ball is like a glob of pooled choc. Now, if this also hardens then maybe it's fine, but I'm not sure yet. The reaction from others who've done it is that this is normal.
*Also, I will say that 12 oz of choc chips melted down (I did a min in the microwave, stir, and another min in the microwave to make the melted choc) wasn't enough. I've heard diff reports of 16 oz needed or 24 oz needed. So make sure you have at least 16 oz if you're using choc chips.

8. Store in either fridge or freezer. Enjoy.
*Well currently they are still "hardening" on the parchment paper (I was out of wax) but the next step will be to freeze. :)

And that's my baking creations for today.
Thankfully my son is taking a nice long nap!

Cake Balls

On a message board I frequent, there has been a phenomenon of late. The Cake Balls. Every day for the past few, someone is bringing it up. There are questions after questions about this way or that way or can I do it like this or how do you do this part... and I will admit, I asked many a question myself about them. I was very intrigued. Well last night I did the first major part in making my own Cake Balls. I will say that unfinished as they are, they are SOOO GOOOOOD! Oh my word! So, I thought I'd share on here all that I know about the

Cake Balls...

Basic instructions are this:
Bake cake.
Cool.
Crumble cake, add frosting, mix well.
Make balls.
Freeze.
Dip.
Freeze again.

Allow me to break it down for you...

1. Bake a cake (any cake--as directed on box)
*easy enough

2. Let cake cool about 30 minutes
*torture while it smells so good and you want a piece

3. Take a fork and rake it through the cooled cake
*Jamie and I each had a fork and cake was a little bit flying... this was fun!

4. Mix a (small) can of frosting into your cake crumbles
*We transferred crumbles to a large bowl and added in frosting... at this point Jamie says "just so you know there is ZERO chance of me sticking my hands in there" He ended up mixing it well with a metal spoon

5. Scoop into "tablespoon size" (bite size) balls.
*Messy. Very Messy. I don't have a melon baller or a cookie scooper so I just used a normal table spoon and my hands to form the balls. Messy. Fun, but messy.

Supposed to end up with 50-60 balls. I had 46, so not bad.

6. Then cover and freeze. (let freeze at least 4 hours)
*done.

This is where I am currently, (we did that much last night)...
but the next steps are:

7. Roll in/dip in/dunk in melted chocolate and cool on wax paper and let harden and then refreeze.

8. Store in either fridge or freezer. Enjoy.

I'll have to let you know how the dipping part goes. I will say it's the part I'm most nervous about. But I will also say... undipped, they are very very good. Dangerously good. *wink wink*

(lowfat/ww) Crockpot recipes

Okay so I seem to be on a recipe kick lately, but my best friend's mom sent this out that she found and I have to store it! Here's a list of crockpot recipes that are low fat and already have the points figured out! Enjoy!

http://saksfamily.no-ip.com/crockpot.html

recipes

Looking for new recipes?

Jamie found this whole foods site that has over 100 easy recipes. We're going to try some of them I'm sure. Enjoy.

http://www.whfoods.com/recipestoc.php#recipes