My Dad made Ina Garten’s(Barefoot Contessa)pbutter/chocolate cupcakes…
Which inspired these…
Per usual, the base was taken from Better Homes and Gardens Red Checkered Cookbook but doubled.
2 cups flour
1 tbsp baking powder
1/2 tsp kosher salt
1/2 cup chunky peanutbutter(slightly melted in the microwave)
2 tbsp brown sugar(I would probably double this and add at least a tbsp white sugar, needed to be sweeter.)
2 cups milk
3/4 cup semi sweet chocolate chips
(I’m going to try 2 tsp of vanilla next time)
Combine ingredients, mix well, cook on med-low one ladle for each pancake, cook as usual but melt butter or margarine on griddle before each pancake. Makes about 12 small pancakes.
Jenna approved!!! 🙂 #cleanplate
Farm fresh eggs are the most delightful!
A splash warm water
1 tbsp olive oil
1 tbsp butter or margarine
Wisk eggs and water. Heat a sauté pan to medium, melt oil and butter together, add eggs and cook until they are barely done, still glistening. Salt and pepper to taste. Don’t add salt until they’re done, it breaks them down.
Feeds two hungry people. 🙂
Paige loves cornbread stuffing/dressing and I’ve been meaning to use the Stovetop Cranberry Stuffing in my pantry since Thanksgiving 2012, today was the day. We both went ga ga over them!
1 box stuffing mix, I used Cranberry
1 can chicken broth
1/2 cup water
1/4 cup mayo
2 tbs Major Grey’s Chutney
Preheat oven to 350. Heat broth to just under boiling, add remaining ingredients, mix to combine, spoon into a greased muffin tin. Bake for 25 minutes. Makes 9 stuffin’ muffins! #MegaDelicious
This recipe is from Facebook, they aren’t overly pretzely but the fun I had making them and the magnificent crunch from dipping them in baking soda water prior to baking qualifies this as a repeatable recipe.
I baked these at 350 for 10 minutes then 375 for 10 minutes on the top rack.
Sincerely, make them just to experience that crunch! Baking soda is an amazing thing!