Cinnamon roll pancake recipe

Ingredients:
CINNAMON FILLING:
●4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
●1/4 cup + 2 tablespoons packed light brown sugar
●1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
●4 tablespoons (1/2 stick) unsalted butter
●2-ounces cream cheese, at room temperature
●3/4 cup powdered sugar
●1/2 teaspoon vanilla extract

PANCAKES:
●1 cup all-purpose flour
●2 teaspoons baking powder
●1/2 teaspoon salt
●1 cup milk
●1 large egg, lightly beaten
●1 tablespoon canola or vegetable oil

Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze:
In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter:
In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes:
Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:
*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.

*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

Mint Chocolate Chip Cake recipe

INGREDIENTS
Cake:
●1 and 3/4 cups all-purpose flour

●2 cups sugar

●3/4 cups good cocoa powder

●2 teaspoons baking soda

●1 teaspoon baking powder

●1 teaspoon kosher salt

●1 cup buttermilk, shaken

●1/2 cup vegetable oil

●2 extra-large eggs, at room temperature

●1 teaspoon pure vanilla extract

●1 cup freshly brewed hot coffee

Frosting:
●2 cups (4 sticks) unsalted butter at cool room temperature

●6 cups powdered sugar

●1/2 cup heavy cream

●1/2 to 3/4 teaspoon peppermint extract

●6 ounces chocolate chips, chopped in food processor to fine chips

INSTRUCTIONS
Cake:
Preheat the oven to 350 degrees F.
Prepare two 8-inch x 2-inch round cake pans with cooking spray, and line with parchment paper, and spray the parchment with cooking spray as well.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Frosting:
In the bowl of a stand mixer fitted with the paddle-scraper attachment, beat butter until smooth.
Add powdered sugar, cream and peppermint extract. Beat on low speed until completely incorporated.
Turn mixer up to medium, and beat frosting until light and fluffy.
Add food coloring and mix to combine.
Once desired color is achieved, add chocolate bits, and stir to combine.
Frost as desired.
Enjoy!

Cinnamon-Sugar Pizza

SUGAR CRUMB CRISPY
●1/4 cup butter *make sure butter is cold*
●1/4 cup sugar
●1/4 cup brown sugar
●1/4 tsp cinnamon
●dash of salt
●1/2 cup flour
●1 can Pillsbury Cresent Rolls

Preheat oven to 400 degrees F
Cut in butter to sugars, cinnamon, and salt and flour to form crumbs.
On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top.
Bake at 400 degrees F for 8-12 minutes.
After they were cooked and cooled I cut them into smaller triangles but you can leave them big too!

GLAZE
●1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.*
●1 Tbsp. softened butter
●1-1/4 tsp. vanilla
●1 to 1-1/2 Tbsp. milk

Blend together and drizzle over Sugar Crumb Crispies

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar

Cookie Dough
●1 cup (2 sticks) butter, softened
●1 cup granulated sugar
●3/4 cup light brown sugar
●2 large eggs
●1 Tablespoon pure vanilla extract
●2 1/2 cups all-purpose flour
●1 teaspoon baking soda
●1 teaspoon salt
●2 cups (12 ounces) milk chocolate chips
Oreo
●1 pkg Double Stuffed Oreos
Brownie
●1 Family Size (9×13) Brownie mix + eggs and oil as called for on the back of the box
●1/4 cup hot fudge topping

Directions:

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil or parchment paper. Spray with cooking spray.

2. For the Cookie Dough: Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.

3. Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together brownie mix according to directions, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

*Place the pan in the fridge to speed up the cooling process, but plan on at least 2 hours for brownies to cool / set up completely.

*Feel free to use store-bought cookie dough to make this even easier!

Wendy's knock off shake recipe

I got this recipe from pinterest and I wanted to share it with you!

Original recipe by Janetha B.

ingredients:

●3/4 cup (6 ounces) almond milk (or milk of your choice)
●15 ice cubes.. maybe more!
●1 scoop vanilla protein powder
●1-2 TB unsweetened cocoa powder
●1/4 tsp xanthan gum (this is the KEY ingredient)
●1/4 tsp guar gum (or use more xanthan if you don’t have guar)
●sweetener of choice (in this one i used 1/4 of a frozen banana for my sweetener, but i always switch it up. other ideas: stevia packet, a few dates, xylitol, or agave)

directions:

blend them all together!