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Cinnamon Roll Pancakes With Cream Cheese Drizzle – #12DaysOfPancakes

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#12DaysOfPancakes

Good morning loves!  I hope you all had a fabulous weekend!  Mine was so fun!  I was able to get a lot done for my move (although I still feel nowhere close to being ready).  I shopped, packed and ran errands.  I also made some delicious pancakes yesterday!  

Saturday mornings in my house are pretty lackluster (if I am being honest).  Taylor and I are usually worn out from the week and we sleep in and then nosh on cereal or order egg sandwiches.  But Sunday, oh Sunday.  That is where the cooking magic happens!  I am rested and I feel inspired to create a special morning meal.

Sometimes, I make egg white omelettes with mix-ins and some fruit, sometimes yogurt parfaits but I would say a good seventy-five percent of the time we have pancakes.  They are our fave.  I mean, what is better than a soft fluffy pancake?  Nothing.

This weekend I made Cinnamon Roll Pancakes with a Cream Cheese Drizzle.  This is one of my favorite recipes because it sounds impressive, tastes fantastic and is SUPER easy.  If you follow along with this blog you may noticed that this pretty much my cooking criteria.  I want a lot of bang for very little cooking buck.  I want all the ooohs and ahhhhs with as little work as possible.

I picked up all my ingredients for this recipe at Walmart.  I wound up shopping there on Saturday night at 11 pm.  (Billy’s Father is in the hospital so I had to wait until he was home from visiting him and could watch Taylor before I could go.)  Did you know they are open until 12 am?  That is ideal for night owls (such as myself).

#12DaysOfPancakes Walmart Aunt Jemima

Sunday morning I was a little foggy from my late night shopping excursion but I still wanted to make a nice breakfast for Taylor so I got to work.

The first step in creating these pancakes is to prepare the batter.  I do this first so it has time to sit and thicken up for a few minutes before I start cooking.  I always use Aunt Jemima Complete Pancake Mix.  I think it tastes fantastic and it is so simple (you just add water) that it leaves me room to focus on being creative with sauces, syrups or mix-ins.  

Pancake Mix

Once I poured in my water and stirred up the batter (do NOT overmix or you will get tough pancakes) I set it aside and moved on to the cinnamon swirl portion.  This part is pretty easy.  I just plopped a half a stick of butter, a 1/4 of brown sugar and a tablespoon of cinnamon into a small saucepan and heated it on low until it all melted together.  I gave it a quick stir and then spooned it into a quart-sized zip-top plastic bag and threw it in the freezer.  This way it would cool down quickly and thicken up.

Cinnamon Swirl

Cinnamon Swirl MeltedNext, I started making my pancakes.  I got out my griddle pan and put it on the stove over low heat.  Give it a few minutes to warm up and then hit it with a little bit of non-stick cooking spray to make sure the pancakes wont stick.  Spoon out your pancake and then leave it until it starts to bubble.  

Pancake One

While you are waiting for the bubbles, go over to the freezer and pull out your baggie.  It should have cooled down and firmed up to a paste-like consistency.  Give it a few squeezes to make sure the butter and sugar are combined and then snip the very tip of the corner so that you can use it as a piping bag.

Starting at the center of your bubbling pancake, carefully pipe a swirl onto it resembling a cinnamon bun.  Don’t get it too close to the edge or it will make a mess.  (Yes, I learned that the hard way.)

#12DaysOfPancakes Walmart Aunt Jemima Pancakes

Leave the pancake for another 2-3 minutes (until the cinnamon sugar swirl is starting to bubble and melt).

IMG_4408

Use a large, thin spatula to flip the pancake quickly and carefully.  There will be some splatter of the melted sugar mixture.  That is okay and to be expected.  Your pancake will still look and taste fantastic.  Leave the pancake for another 3-4 minutes so the brown sugar can caramelize.  This is not a pancake that you want to turn over a million times.  The sugar mixture is liquid and the more you turn it the more it is going to make a mess.  You should really opt for one flip.  Cook the pancake on one side and then flip it and cook the other.  You will also need to wipe down the pan in between pancakes.

Another tip I have for pancake-making is to put the pancakes on a glass plate and cover them with plastic wrap to keep them warm and soft as you start on the next batch (depending on how many you are making).

Once your pancakes are cooked you can just eat them with syrup.  That is what I did.  Taylor had other ideas though.  She NEEDED a cream cheese glaze.  She told me that it felt wrong to eat them without it.  Haha!  Kids are hilarious.  

Luckily, I had all the ingredients in my fridge to whip one up.  As a lazy chef I did not wait for my cream cheese to reach room temperature.  I just threw it in a small saucepan with some butter, powdered sugar and vanilla extract.  I waited for it all to melt together and occasionally stirred it.  Once it was done I spooned it over Taylor’s pancakes while it was still hot.  I ate a bite of hers and it was VERY tasty.

Cinnamon Roll Pancakes with Cream Cheese Drizzle

Cinnamon Roll Pancakes With Cream Cheese Drizzle
A delicious and easy recipe for Cinnamon Roll Pancakes with Cream Cheese Drizzle!
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Cook Time
30 min
Cook Time
30 min
Pancakes
  1. Aunt Jemima Complete Pancake Mix
  2. Water
Cinnamon Swirl
  1. 1/4 Cup Brown Sugar
  2. 1/2 Stick of Butter
  3. 1/2 Tablespoon Cinnamon
Cream Cheese Drizzle
  1. 1/2 Stick of Butter
  2. Teaspoon of Vanilla Extract
  3. 1 Cup Powdered Sugar
  4. 2 Ounces Cream Cheese
Instructions
  1. Prepare pancake mix according to package directions. Set aside.
  2. Put brown sugar, butter and cinnamon in a small sauce pan on the stove over low heat. Stir until combined. Spoon into quart-sized plastic zip top baggie. Put in the freezer to cool.
  3. Spoon pancake mix onto a pre-heated griddle pan over low heat.
  4. Remove plastic bag with cinnamon mixture from the freezer. Kneed it a bit with your fingers to combine. It should resemble a paste.
  5. Snip the corner of the zip top bag to create a piping bag.
  6. When pancake is bubbling, starting at the middle, pipe a swirl of the cinnamon mixture onto it. (Do not go too close to the edge.)
  7. Let cook for an additional 2-3 minutes.
  8. 8. When the cinnamon swirl is bubbling take a spatula and very carefully flip the pancake.
  9. Let cook for an additional 2-3 minutes. Remove from heat and place on a plate covered with plastic wrap. This will keep it warm and soft while you make additional pancakes.
  10. In a separate small saucepan heat up a 1/2 stick of butter, a teaspoon of vanilla extract, 1 cup of powdered sugar and 2 ounces of cream cheese over low heat. Stir until it is all combined and then spoon over the pancakes.
A Little Glitter http://alittleglitter.com/

Be sure to check out more delicious pancake recipes at auntjemimarecipes.com.  I’d love to hear your favorite!

Slutty Brownies

Finished Brownie 2 Editted

I first came across these delicious things about a year ago on (where else) Pinterest.  I think the Londoner was the first to publish the recipe but I have seen it all over the internet so I am not sure who to give the credit to.

These baked goods give you a significant amount of bang for your buck.  They are cheap, super easy to make and people FREAK OUT over them.  They look very impressive and yet they are so simple. 

This is the cast of characters…you dont have to have white wine while you make them – red will also do.  You can make the cookie dough and brownie mix from scratch but I dont do that unless it will add something to the recipe.  If I can make it from a box and it is delicious I am going that route.  It’s all about time management people!

Cast of Characters

Ready for a few easy steps? 

Okay, here we go.  Preheat your oven to 350 and grease a 9 x 13 rectangular glass baking dish.  (Or if you want to make a smaller batch you can use a square 8 x 8 dish and one log of cookie dough/box of brownie mix/less oreos.  Your call.) 

Next, have your daughter smoosh two logs of cookie dough into the bottom of it while you drink wine.

Cookie Dough Layer Editted

Then, add a layer of double-stuffed oreos. 

Oreo Layer

Next, mix up two boxes of brownie mix according to the box’s directions and pour it on top of the Oreo and cookie dough layers. 

Brownie Layer Editted

Put the pan in the oven for about an hour.  If you like your brownies on the raw side, you should start checking them at 45 minutes.  I like them a little more well done.  I am all about crispy edges, a moist middle and chewiness – so I tend to cook them longer.  When I can shake the pan from side to side and it doesnt jiggle and I can put a knife in the center and have it come out clean – I consider that done. 

Finished Brownie

Strawberry Crisp

Strawberry Crisp

I know I am probably in the minority here but Sunday is my favorite day of the week.  I sleep a little late, eat a lazy breakfast, drink my coffee and then get busy accomplishing.  I try to make a decent meal, too.  My hubby is a food guy.  It is definitely the way to his heart.  On Sunday (during my errand-running) I make sure to pick up ingredients and put together something delicious for dinner/dessert.

Yesterday, I decided to make a Strawberry Crisp because I had a whole bunch of strawberries leftover from a Santa Hat Brownie concoction that turned into an EPIC fail.  (Dont ask!)

Here’s how I made it:

Take two quarts of strawberries, wash them, slice them in half and throw them in a medium-sized bowl.  Add 1/4 cups of sugar and 2 tablespoons of cornstarch and toss them all together until well coated.

Strawberries

 

Strawberries and Sugar

Then pour the mixture into a 10 inch cast iron skillet.  I have this one and love it.

Cast Iron Skillet

 

Strawberries in Skillet

Next, you have to make the topping.  Take 1 and a 1/2 cups of quick-cooking oats, 2/3 cups of light brown sugar, 2/3 cups of whole wheat flour and 2/3 cups of softened butter and knead it all together with your hands until it becomes crumbly.  Then put it on top of your strawberry mixture.  I sprayed a tiny bit of cooking spray on top so it would brown nicely.

photo (9)

Bake in a pre-heated 350 degree oven for 30 minutes.  I threw the pan under the broiler a few minutes at the end to get more of a crispy, browned crust.

Browned Crisp

Now, wait ten minutes for it to cool a little then put some in a bowl, add a scoop of vanilla ice cream and enjoy!

Food Editted

 

Strawberry Crisp
Serves 6
A delicious and easy strawberry crisp!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 Quarts Fresh Strawberries
  2. 1/4 Cup Sugar
  3. 2 Tablespoons Cornstarch
  4. 1-1/2 Cups Quick Cooking Oats (Not Instant)
  5. 2/3 Cup Firmly Packed Light Brown Sugar
  6. 2/3 Cup Whole Wheat Flour
  7. 2/3 Cup Butter (Softened)
Instructions
  1. Preheat oven to 350 degrees.
  2. To begin, take your strawberries, wash them and slice them in half and put them in a medium-sized bowl. Add the sugar and cornstarch and toss them all together until well-coated. Then pour the mixture into a 10-inch cast iron skillet.
  3. Next, you have to to make the topping. Take your quick-cooking oats, light brown sugar, whole wheat flour and softened butter and knead it all together with your hands until it becomes crumbly. Then put it on top of your strawberry mixture. I sprayed a tiny bit of cooking spray on top so it would brown nicely.
  4. Bake in the preheated oven for 30 minutes. I threw the pan under the broiler for a few minutes at the end to get more of a crispy, browned crust.
  5. Remove skillet from oven and set it on a rack. Let it cool for ten minutes before topping with vanilla ice cream and enjoying.
A Little Glitter http://alittleglitter.com/