Perfect Pancakes

pancakes

Pancakes are a weekly occurrence in our household. I am pretty sure my kids could eat them for breakfast 365 days a year. My favorite part of the recipe is the Sprite you add at the very end. Growing up my grandma always told me, ‘J just add a little Sprite or 7Up to your pancakes to make them fluffy.’ You can make this recipe without the Sprite and they are still delicious, but the Sprite makes for a fluffier pancake…and for some sweet memories of my grandma. 

Perfect Pancakes makes 16 pancakes

1 1/2 cup buttermilk

2 cups flour

4 Tablespoons white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs, lightly beaten

1 teaspoon vanilla

4 tablespoons butter, melted

4 tablespoons Sprite or 7 Up  (I never really measure this)

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk eggs, vanilla and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Add Sprite until combined. You can add any add ins at this point. E & Nor love mini chocolate chips or blueberries.

Heat a large griddle over low to medium heat, and coat with butter or cooking spray. Pour 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. 

 

Peanut Butter Rolls

peanutbutterrollls

A few weeks ago, I was making a banana coffee cake with a peanut butter glaze and the idea for these rolls popped into my head. I guess technically the idea was for them to be a breakfast roll, but they are SO SO sweet they work great as a dessert. These have been taste tested by some of the toughest peanut butter critics I know…and they highly approve.

Peanut Butter Rolls:

Dough:

1 C milk (whole would be awesome)

1/4 C butter

3 1/2 C all-purpose flour, divided

1/4 C sugar

1/2 tsp salt

1 envelope instant yeast, or 2 1/4 tsp

1 egg

Filling:

3/4 cup creamy peanut butter

1/2 cup butter, melted

3/4 cup brown sugar

Glaze: 

1/4 cup  butter, softened

1/4 cup creamy peanut butter

2 cups powdered sugar

2 tablespoon whole milk

1 teaspoon vanilla

Additional chopped peanuts or Reese’s peanut butter cups for topping.

Combine milk and butter in a small sauce pan. Heat over medium low heat,  stirring until the butter is melted and the milk is warm to the touch but not hot.

In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour (I used all 3 1/2 cups). Continue beating for 5 minutes on medium-low speed (speed 2 on the KitchenAid). Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. Use a knife or a spatula to spread the 3/4 cup of peanut butter out evenly over the entire surface of the dough. Next, spread the melted butter over the peanut butter. Then sprinkle the brown sugar evenly over the peanut butter and butter.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a serrated knife to cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.

Place each of the cut peanut butter rolls into a greased pie plate or 9 x 13-inch baking dish. I like to drizzle an additional 1/4 cup of melted butter over the rolls at this point. Then cover again with a damp towel, and leave the dish in a warm place to rise for 1 hour (dough always takes longer to rise in my house, so I let the rolls rise for two hours, they were perfect).

While the dough is rising, make the icing.

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

For the Icing: 

Either in the bowl of an electric stand mixer, or a mixing bowl, beat softened butter and peanut butter together until combined. Then beat in powdered sugar. Add vanilla and milk. If the icing is too thick, add a tablespoon or two of milk to thin.

Top with chopped Reese’s peanut butter cups or peanuts.

Hurts Donut Company

Hurts Donut 1

Hurts Donuts 2

I finally made it to Hurts Donut this past weekend. I am going to be honest, I was actually there twice taking pictures, but that is kind of beside the point. For those of you who haven’t heard of Hurts, it is this super cute donut place right off the square. If you live in the Springfield area or if you are visiting the Springfield area…you should stop by Hurts Donut. The donut creations (made with amazing cake donuts) are are so tasty and creative. They also make a really fun unexpected gift…if you can resist them for yourself.

Below is my little buddy Lucas enjoying his donut. He enjoyed all of it…and some of his sister’s too!

Hurts Donut 3

Homemade Cinnamon Rolls

Cinnamon Rolls

In case you didn’t realize, the holidays are just around the corner. I’m so excited!  With Thanksgiving, Christmas & New Years, comes breakfasts and brunches with friends and family. This is a (fairly) quick and easy recipe for delicious and beautiful cinnamon rolls!

Quick & Easy Cinnamon Rolls

from Rachel’s Ramblings

Dough:

1 C milk (whole would be awesome)
1/4 C butter
3 1/2 C all-purpose flour, divided
1/4 C sugar
1/2 tsp salt
1 envelope instant yeast, or 2 1/4 tsp
1 egg

Filling:

1/2 C sugar
1/2 C brown sugar
3 Tbsp cinnamon
1/2 C butter complete softened (not melted)

Cream Cheese Icing:

1/2 butter, softened
1/4 cream cheese
1 1/2 C powdered sugar
1-2 Tbsp milk (if needed)

Combine milk and butter in a small sauce pan. Heat over medium low heat,  stirring until the butter is melted and the milk is warm to the touch but not hot.

In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour (I used all 3 1/2 cups). Continue beating for 5 minutes on medium-low speed (speed 2 on the KitchenAid). Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by mixing together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a serrated knife to cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 1 hour (dough always takes longer to rise in my house, so I let the rolls rise for two hours, they were perfect).

While the dough is rising, make the icing (instructions below).
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

Icing Directions:

Either in the bowl of an electric stand mixer, or a mixing bowl, beat softened butter and cream cheese together until combined. Then beat in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls

I have been in love with cinnamon rolls lately.

Homemade cinnamon rolls twice in one week. The husband isn’t complaining.

It must be because it is fall. Nothing is better on a cool crisp morning than a warm cinnamon roll…but let’s face it we were eating them after dinner.

Uh-em. These really are perfect for fall because they are packed with apples and caramel.

Caramel Apple Cinnamon Rolls

adapted from The Baker Chick

3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

Filling: 

1 cup brown sugar, packed

1 tablespoon ground cinnamon

5 tablespoons of butter, melted

2 small tart apples, peeled, and diced into small pieces (about 1 cup of chopped apple total)

caramel sauce for drizzling* (about 2 tablespoons plus 1/2 cup as needed for icing below)

Icing:

1/2 cup caramel sauce
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 – 2 Tablespoons milk for consistency
Warm the milk and butter over low heat in a sauce pan until warm with the butter melted. In a large mixing bowl, combine 2 1/4 cup of the flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer OR use a rubber spatula to fold the dough together, scraping from the outside in. Mix until well- combined.Add the remaining flour, 1/2 cup at a time, stirring well after each addition. (dough will be too thick and sticky to use the mixers at this point.) When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Meanwhile, prepare your filling ingredients. When the dough is ready, lightly flour your surface and roll out dough into a 12×9 inch rectangle. (use your 9×13 baking dish as a guide.) Using a pastry brush- slather the dough with the butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn’t fall out when you roll it. Add the chopped apples and press them into the dough a bit as well. Drizzle apples with 2 tablespoons of caramel sauce.
Starting on one of the shorter ends, carefully roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a 9×13 baking dish. Rolls will be gooey, so transfer them carefully.
Cover and let the rolls rise in a warm place until doubled, about 45 minutes. Preheat oven to 375F.
Bake in the preheated oven for 20 minutes, or until golden. Let cool for about 10 minutes before icing.
For the Icing
Whisk together butter and caramel sauce until smooth. Add the powdered sugar and continue to whisk until smooth and lump-free. Add vanilla and milk if desired. Drizzle over rolls and serve warm.
* For the Caramel Sauce: You can use store bought. I made mine by melting a bag of caramels (ok minus like 1/3 of the bag because I ate them) 3 Tablespoons milk and 3 Tablespoons butter. Warm over medium low heat until smooth. 

Red Velvet Donuts with Cream Cheese Glaze

Red Velvet Donuts

I received (ok, I bought it for myself because I had these crazy buttons from JC Penney’s but that is beside the point) a mini donut pan for Christmas, and I finally got the chance to break it in on these delicious red velvet mini donuts. Ean was super excited because donuts are one of his favorite things to make (and eat). We made a few normal size donuts as well, both equally as delicious. Perfect Valentine’s treat for your family or friends.

Baked Red Velvet Donuts from The Velveteen Baker

2 c all purpose flour, sifted
3/4 c granulated sugar
2 t baking powder
1/2 t salt
3/4 c buttermilk
1 t vanilla extract
1 t red food coloring
1 T natural cocoa powder, not dutch-processed
2 eggs, lightly beaten
2 T butter, melted

Cream Cheese Glaze

I had a little bit of Cream Cheese Frosting left over from some red velvet cupcakes…so I just added some milk and there was the perfect glaze.

4 ounces cream cheese, softened

2 tablespoons butter, softened

1/2 cup sifted confectioners’ sugar

1/2 teaspoon vanilla extract

1/4-1/2 cup milk

Preheat oven to 375°F. Spray donut pan with nonstick cooking spray. In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Make a paste with the cocoa and red food coloring. Add buttermilk, eggs, vanilla extract, butter and red paste mixture and beat until just combined.

Fill each donut cup approximately 3/4 of the way full. Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing.

For the Glaze: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Once combined, gradually stir in milk.

Finish donuts with cream cheese glaze, but dipping or drizzling glaze over donuts. Enjoy with someone you love!

 

Pumpkin Spice Donuts

My apologies for my lack of posts lately. It isn’t that I haven’t been baking, I just haven’t been blogging…life is busy.

I’m so excited about the cool weather the next few days! Ahh…it really is fall.

If you have been on pintrest at all lately, I’m guessing you have seen this recipe for Pumpkin Spice Donuts from Blue Eyed Bakers. Ean and I made a batch last week, we made some with the cinnamon and sugar and some with cream cheese frosting and sprinkles, those were E’s favorite.

Pumpkin Spice Donuts
Makes 24 mini donuts or 12 regular donuts

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you’re a cinnamon lover)

Preheat oven 350 F.  Butter a donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.