souffle’d egg over ribbons of lightly blanched and still crisp potato strips dressed with a rich herb cream sauce
photo by sifu renka
When you’re bored and all you have in your pantry is pancake mix, chocolate, and cinnamon… Make chocolate chip pancake muffins with chocolate-cinnamon frosting!!!
Ingredients:
For the muffin:
2 cups Aunt Jemima Buttermilk Pancake and Waffle mix (just add water kind)
1 cup light brown sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla
1/2 cup canola oil
1 egg
1 cup chocolate chips
For the chocolate-cinnamon frosting:
Dark chocolate for melting
A dash of cinnamon
Nonpareils for decorating
Preparation:
Preheat oven to 400 degrees.
Put muffin cups in muffin pan. Grease the muffin cups. Set aside.
Mix flour, sugar, baking powder, and salt in a bowl. Set aside.
Mix milk, egg, oil and vanilla in a separate bowl.
Mix milk mixture with dry ingredients.
Stir in chocolate chips.
Spoon batter into prepared muffin cups.
Bake for 15-20 minutes.
Remove muffin pan from oven and let cool for 1-2 min.
Remove muffins from pan and let cool on a wire rack.
Meanwhile, melt the dark chocolate for the frosting in the microwave in 20 second intervals, stirring occasionally until melted. Add dash of cinnamon.
When muffins are cool, pour chocolate frosting over muffin. Then decorate with nonpareils.
Makes about 18 muffins.
Enjoy!!!
PS: This was made with pancake mix, so the muffin will taste differently. You can replace the pancake mix with 2 cups of all purpose flour, up the milk to 2/3 cup, add an extra egg, reduce the light brown sugar to 1/3 cup and add 1/3 cup of white sugar, add an extra 1/2 cup of chocolate chips and replace the canola oil for butter if you want. You can also add 1/2 cup of chopped pecans or walnuts. The frosting won’t be necessary if you’re doing the non-pancake mix recipe.
Personally, I prefer the non-pancake mix muffins, but since I didn’t have many of the ingredients the recipe calls for, I used my pancake mix instead and had some pretty good results. The muffins were gone in no time!
Sweet Apple Chips
One of my favorite snacks, even if I don’t make them very often. :)
Ingredients:
2 Small Apples (cut into thin slices as shown above)
2 Tbsp. Brown Sugar
1 tsp. Cinnamon
Directions:
Preheat your oven to 350 F and place apple slices on a baking sheet lined with parchment paper. Sprinkle mix of brown sugar and cinnamon over the slices. Roast for 10-15 minutes, or until the edges start to curl and brown a little bit. Set out to cool, and enjoy!
Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!
I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.
This recipe makes 8 small tacos
Eggplant Soft Shells
- 8 Round-Shaped 1/4” Slices of Eggplant
- 2 1/2 Cups Water
- 1/4 Cup Braggs Liquid Aminos (or soy sauce)
Preparation:
-Take eggplants medallions and place them in a resealable bag or container. Mix together water and Liquid Aminos and pour over eggplant, marinate overnight. The next day, take them out of the liquid and place them on the grill for roughly 5-10 minutes on each side so that they reduce in size and dry out but are not crispy or burnt.
Pico De Gallo
- 1 Large Tomato
- 1 Small White Onion
- 1/4 Cup Fresh Cilantro, minced
- Juice of Half a Lime
Preparation:
-Mix all ingredients in a bowl, prior to cooking the mushrooms and cheese sauce, and leave in refrigerator so that it’s flavors meld together a bit.
Mushroom Filling
- 4 1/2 Cup Mushrooms, Roughly Chopped
- 1/4 Cup White Onion, Diced
- 1 Tbsp. Olive Oil
- 1 1/2 tsp. Chili Powder
- 1 1/2 tsp. Cumin
- 1/2 tsp. Paprika
- 1/4 tsp. Dried Oregano
- Pinch of Cayenne
Preparation:
-Heat Olive oil in a sauce pan, over medium heat. Place onions in pan and saute until clear, roughly 3-5 minutes; add in the rest of the ingredients, stir until the spices are evenly distributed. Cook mushroom mix until mushrooms are smaller in size and a little limp.
Spicy Queso
- A Heaping 1/2 Cup of Daiya Cheddar Shreds
- 2-3 Tbsp. Pickled Jalapeño Juice or 2 Tbsp. Pickled Jalapeños
Preparation:
-Place both ingredients in a small pot over medium heat, stir together every couple of minutes until it is a smooth cheese sauce and no longer chunky.
Assembly: Place mushroom mix on top of the eggplant “shells”, top with pico de gallo and cheese sauce, maybe add in some lettuce and avocado and voilá!
tumblrbot asked:
WHAT MAKES YOU FEEL BETTER WHEN YOU ARE IN A BAD MOOD?
I usually cook when I’m in a bad mood, but if that’s not possible I just play my Strokes record and fall asleep.
