Holiday Eats: Cinnamon Swirl Pankcakes

Holiday Eats: Cinnamon Swirl Pancakes

by: Amy at The Idea Room

Tis the season for baking...and CINNAMON! I LOVE Cinnamon. I also love eating breakfast foods for dinner. So the other night we whipped up some yummy Cinnamon Swirl Pancakes for dinner. Ummmm....Hello! This should not be legal. It was practically like eating a big cinnamon roll for dinner. Probably not a great habit to get into, but they were a hit with all! I also ended up using wheat flour...does that cancel out the bad?

Cinnamon Roll Pancakes:

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

2 tablespoons butter

1 egg, lightly beaten

1 tablespoon honey

Cinnamon swirl:

2 tablespoons melted butter (Instead of butter we used a little milk to thin it out)

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon flour

1. Mix all the ingredients together to make the pancakes and set aside. Preheat your pan or skillet and lightly grease it.


2. Make the Cinnamon Swirl mixture and place it into a a small bottle with a squirt nozzle (the name is escaping me...I used one)or a small baggie with a snip in the corner.


3. Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls.


4. Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.


5. Flip over the pancakes with a turner and cook for another 30 seconds to a minute

Holiday Eats: Red Velvet Cupakes

Holiday Eats: Paula Dean's Red Velvet Cupcakes with Cream Cheese Frosting

by: Lesa

You will need:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

for frosting:
1 pound cream cheese, softened

2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar


Directions:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.



In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.


Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.


For the Cream Cheese Frosting:


In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.


Garnish with chopped pecans and a fresh raspberry or strawberry.
 
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
 
:: thanks mom! All I really have to say is... um, yum!

Holiday Eats: Sour Cream Apple Pie

Holiday Eats: Sour Cream Apple Pie

By: Miranda

This pie first entered our lives two years ago. I can't remember how many times we've made it since then...10?...12? It doesn't matter. What matters is that it is sitting on my kitchen counter right now. Then only thing that takes time with this recipe is making the dough and peeling the apples. If you use pre-made dough then you only have those pesky apples to deal with before you can eat. And the whole thing about letting the pie cool....which I consider optional.

Sour Cream Apple Pie
Adapted From: Posie Gets Cozy


Topping:
4 1/2 Tbsp. unsalted butter, softened
1/2 C. Sugar
1 1/2 t. Cinnamon
3 Tbsp. flour

Blend until combined well. Cover and chill while making the filling.


Filling:
1 1/3 C. sour cream
2/3 C. sugar
1/4 t. salt
2 t. vanilla
2 large eggs
3 Tbsp. all-purpose flour


4-5 large Granny Smith apples, peeled, cored, and thinly sliced
Mix together everything but the apples. Add apples and stir to combine
Pie crust of your choice. This pie works best with a deep-dish pie plate.


Pour filling into pie shell and crumble the topping over it. Bake on a baking sheet at 35o degrees for 1 to 1 1/4 hours. Transfer to rack and let cool completely—or not.

:: Thanks Miranda! Miranda has a wonderful handmade holiday series going on, check it out!

:: Yes, I changed the title of my blog. Why? I could go into a big long spill about it but lets just say.... 1.} I never really liked the old one. 2.} I happen to google "the 3 of us" and some lovely stuff came up. great. 3.} This title just seemed to fit better. So, here it is. Same blog. New title. That's all.

have a great weekend! thanks for reading!

Holiday Eats: Pumpkin Bars

Holiday Eats: Pumpkin Bars

by: Jessica

I know it's bad manners to brag, but if ever a baked good deserved the title best ever, it's these... My mom used to make a batch or two every fall, but they are so good that I crave them year 'round. They are an autumn party for your tastebuds. They are moist pumpkin perfection topped with just the right amount of cream cheese frosting. Do make + eat these this weekend. I promise they will not disappoint.


Pumpkin bars:
4 eggs
1 2/3 c. sugar
1 c. oil
1 16 oz. can pumpkin
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Mix eggs, sugar, oil & pumpkin 'til light and fluffy. In a separate bowl, combine remaining dry ingredients. Then stir everything together. Spread in an ungreased jelly roll pan and bake at 350 degrees for 25-30 minutes. Cool.


Cream cheese frosting:
3 oz cream cheese (softened)
1/2 c. margarine (softened)
1 t. vanilla
2 c. powdered sugar

::These look so tasty! I am a major fan of anything pumpkin. These go on the "must try" list! Thanks Jessica! If you would like to share a favorite holiday recipe in the holiday eats series I would love to have you! Just drop me a line. Or a email. :)

Holiday Eats: Caramel Apple Crisp

Holiday Eats: Caramel Apple Crisp for 2

by: Hil

 Caramel Apple Crisp for Two

Ingredients:
2 medium apples, peeled & sliced
2 tablespoon all-purpose flour
4 tablespoons brown sugar
2 tablespoon butter
4 tablespoons quick-cooking oats
1/4 teaspoon ground cinnamon
1 to 2 heaping tablespoons Mrs. Richardson's Butterscotch Caramel Topping


Cream or Ice Cream(optional)


Directions:
Place apple slices in two small, greased ramekins. Spoon Butterscotch Caramel topping over the apples. In a bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices and caramel.

Bake, uncovered, at 350° for 35-40 minutes or until tender. Serve with cream or ice cream if desired.

:: Thanks Hil! I made these on halloween night and they were so delicious!
This weekend we are off to NV for Brian's first pharmacy interview! Crossing our fingers!
Coming up next week: An awesome giveaway {courtesy of my first real life blogger event} some family ramblings, a few pics of miss s, and some shop updates.

Holiday Eats

The other day I was thinking about the holiday season, it's coming right around the corner! One of the best parts about the holiday's is the food. Don't you agree? I love the special treats and homemade meals with friends and family. I love the apple pie and gingersnap cookies. Stuffing is a must and the homemade candy is to die for.  

This late night holiday brainstorming is what instigated my newest idea.

Introducing: the holiday eats post series.

Every friday during the holiday season I will be having a guest blogger share their families favorite holiday recipe. I have some tasty treats lined up already.... caramel apple crisp, glazy popcorn, the best ever pumpkin treat.....

No recipe today though. Just the intro and some of my holiday eats memories.

• I remember going to grandma's crooks farm for christmas. Santa brought me a play kitchen and grandma made an apron just my size. We made jungle cookies and I wanted to cook them in my play kitchen.
• I remember wrapping taffy at grandma cottle's house {only the big girls were allowed to pull} and stretching the peanut brittle with forks.  
• I remember passing the jello across the table at thanksgiving dinner and one of the jiggler's spilling right into the bowl of ranch dressing.  
• I remember my first thanksgiving with Brian's family. I was assigned to bring the salt & pepper. 
• I remember making caramel popcorn for the neighbors and taking turns with chad running them up to the neighbors door.
• I remember dad sorting through my halloween candy. He would say, "you won't like this one..." as he picked up a snickers bar.
• We decorate christmas cookies every year. I always spend forever decorating the first cookie, making it perfect. Then after that I just squirt on the frosting! They taste good no matter what right?

Don't the holidays taste good?

:: interested in sharing a recipe or food tradition? I would be delighted to have you as a guest post! email me. keylimedigitaldesigns{at}gmail.com