Santa Pancakes just in time for Christmas

It's beginning to feel a lot like Christmas ... well at least for the kids mom is a little on the ba hum bug mode :). So I thought for dinner (yes I said dinner - we do breakfast for dinner every once in a while) the kids would love these!

The recipe called for pancakes so I went on search for a new recipe :).

Gooey Marshmallow Chocolate Chip Pancakes

by PickyPlate.com

4 Tablespoons melted butter ½ Cup half and half ½ Cup milk 2 eggs 1 ¼ Cups whole wheat flour 2 Tablespoons sugar 3 teaspoons baking powder ½ teaspoon salt ¾ Cup semi sweet chocolate chips 1 Cup mini marshmallows

Pure maple syrup Pads of butter if desired Handful of mini marshmallows to sprinkle on top Handful of chocolate chips to sprinkle on top

1. Place melted butter, half and half, milk and eggs into a medium bowl, stir to combine and set aside. Place flour, sugar, baking powder and salt into a large bowl. Stir to combine.

2. Slowly add wet ingredients to dry ingredients, stirring until just combined. Gently stir in chocolate chips and marshmallows.

3. Preheat a griddle or large skillet that’s been sprayed with cooking spray over medium low heat. In batches, pour about ¼ Cup (or more if you like larger pancakes) batter onto griddle/skillet. Cook both sides until golden brown and cooked through, about 1-2 minutes per side.

4. Pour warm pure maple syrup over pancakes and serve with pads of butter, additional marshmallows and chocolate chips if desired.

ALEXIS NOTES: I used fat free half and half, sugar substitute and mini chocolate chips (left over from my baking this week).

Now to make the Santa Pancakes!

Santa Pancakes

by MakeanTakes.com

You need:

• pancakes
• mini marshmallows
• something red and brown (mini M&Ms or craisins and raisins)
• syrup for glue
• white “glue” such as cream cheese, whipped cream, or marshmallow creme
• red jam
• leaf cookie cutter (optional)

For Santa:

Make pancakes, then use one as face. Cut hat out of another pancake.

Cut a mini marshmallow in half for whites of eyes, and lay on pancake sticky side up. Affix the marshmallows to the pancake with a dab of syrup. Put brown mini M&Ms on marshmallows for pupils. Dab syrup and place red M&M for nose.

Cut mini marshmallow almost in half and spread out for mustache. Place craisin on pancake for lip, and put mustache over craisin.

Spread cream cheese around face for beard base. Place marshmallows on top of cream cheese (I tried this without the cream cheese, but it seemed like WAY too many marshmallows! Sugar overload!) You could also use whipped cream or marshmallow creme for his beard.

Spread jam on hat and place a row of marshmallows for brim of hat and pom-pom of hat.

ALEXIS NOTES: I used whip cream as the "glue", red m&m and I had a shooting star cookie cutter I used.

Come & Get it .... Breakfast Time

Yes that you must insert the cow bell ringing here ... heck if you want picture Christopher Walkin. If you don't know what I'm talking about you're missing out on the best SNL skit (youtube it).

So the wind is blowing and I may loose power here soon, so I must post this quick and be back tomorrow if possible.

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First Recipe is for you pumpkin lovers

No Rise Pumpkin Cinnamon Rolls

by Ratherbebaking.com

For the dough:
1 cup pumpkin puree
1/8 cup fat-free milk
1/4 cup granulated sugar
4 tablespoons unsalted butter or margarine, melted
1 teaspoon pure vanilla extract
1 cup all-purpose flour; more for rolling
1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1 teaspoon cinnamon

For the filling:
1 1/2 tablespoons unsalted butter or margarine, melted
2/3 cup packed light or dark brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup chopped pecans (optional)

For the glaze:
1 cup confectioners’ sugar
2 to 3 tablespoons cold low-fat or soy milk
1 teaspoon pure vanilla extract

Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.

Make the dough:

In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, 1/8 cup milk, sugar, melted butter, and vanilla. Mix on low speed until combined. Add the flours, baking powder, salt, baking soda, and cinnamon and mix just until the dough clumps together (don’t overmix). The dough will be soft and moist.

Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12×15-inch rectangle.

Make the filling:

Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.

With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.

Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.

Make the glaze:

In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.

ALEXIS NOTES: I found this dough to be a little loose & sticky, I would add a little more flour and play with it. I skipped the pecans. I used sugar substitute & out of milk so I used Fat Free Half & Half.

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German Apple Pancakes

By Emeril

4 large eggs, lightly beaten

1 cup whole milk

1 cup all purpose flour

1/8 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

3 tablespoons unsalted butter

2 apples (large), peeled, cored, and thinly sliced

1/2 teaspoon ground cinnamon

1/3 cup light brown sugar, packed

pinch salt

powdered sugar, for serving

maple syrup, for serving

In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.

Preheat the oven to 450°F.

In a heavy, ovenproof (preferably nonstick)12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.

Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen!

Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired.

ALEXIS NOTES: Being in a hurry I threw the apples in the mix and just did pancakes that way, it of course would have been super extra yummy the original way but you know it is a time thing here. I use sugar substitute, whole wheat flour, 2% milk and of course add some pumpkin spice for the heck of it!

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.

More Fall Flavors ... Yummy Recipes!!!

As most of you know by now I love the fall flavors! For you non pumpkin fans I threw in an apple one also :). Enjoy I promise you'll love these both!

For the love of PUMPKIN!!! Yes you know my love I can't deny it.

The Worlds Best Pumpkin Pancakes (They named it this, but it was so YUMMY)

2 cups all purpose flour

3 tablespoons. packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups milk

3 eggs, lightly beaten

3/4 cup canned pumpkin

1/4 cup cooking oil

1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1 quarter cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

ALEXIS NOTES: This was super easy I then shaped them with a stem at the top to look like a pumpkin! I also added in some pumpkin spice to give it that extra umph!! Cole & I loved it and had the left overs the next day!

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And for Cole's schools church they had a "GERMAN" theme dish. So I researched all night long, I work Saturdays nights until 3am and I was a google fool. You would think me being German I would have one in my back pocket. I didn't want to do sauerkraut like everyone else. So I found this AMAZING dish. Ok so you know how competitive I am when you say we're having a GERMAN dish bake off I'm doing a German dish! So guess what won a FREAKING pumpkin cheesecake!!! Well crap if I knew it was just for taste I would have made a FREAKING cheesecake also who can compete with that!!! So yes I was PEEVED but my dish ROCKED!!

German Apple Cake

• ¾ cup all-purpose flour
• 1/3 cup packed light brown sugar
• 2 tsp ground cinnamon
• 6 tbsp butter, cut into pieces
• 2 Granny Smith apples
• 12 tbsp butter, at room temperature
• ¾ cup packed light brown sugar
• grated zest of 1 lemon
• 3 large eggs
• 1¼ cups all-purpose flour
• 3/4 teaspoon baking powder
• 1¼ tsp salt
• 3 tbsp whole milk

Special Equipment:

• 8in (20cm) springform pan
• Wire rack

Directions

1. To make the topping, mix the flour, sugar, and cinnamon in a bowl. Add the butter and rub it in. Shape into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Preheat the oven to 375°F (190°C). Butter an 8-in (20cm) springform pan and line the bottom with wax paper. Peel and core the apples, and cut them into wedges.

3. Beat the butter, sugar, and lemon zest together until pale and creamy. Beat the eggs, one at a time, into the butter mixture. Sift the flour, baking powder, and salt together. Add to the bowl, along with the milk, and mix until smooth.

4. Spread half of the batter into the pan. Top with half of the apples. Repeat. Grate the streusel over the apples.

5. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let stand on a wire rack for 10 minutes. Remove the sides of the pan and cool. Serve warm or cold.

ALEXIS NOTES: Now if I was making this for home I would use whole wheat flour and sugar substitute. I didn't have a lemon so I used lemon juice and 3 apples. It was freaking awesome, I should have won ... hehe. ALSO I would skip the wax paper on the bottom it made for non pleasant looking appeal when you cut it up and serve it. Plus it kind of stuck to it. I say butter the bottom and it's good to go!

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays and and Share a Spoon

TMT ~ Strawberries Galore!

I'm catching up on recipes I've made so here are three of my favorites that had strawberries in them in some form. I hope you enjoy!

PB&J Oatmeal Pancakes ~ The boys love PB&J sandwiches and I'm trying to get more whole wheat and oatmeal in their diets so I found this! They were so YUMMY!!!

PB&J Oatmeal Pancakes

Ingredients

• 1 1/2 cups quick cooking oats
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 cups skim milk
• 2 egg, lightly beaten
• 3 tablespoons natural peanut butter
• 2 tablespoons melted butter
• cooking spray
• 1/4 cup strawberry jam

Directions

1. Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls 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, about 2 minutes per side. Serve with strawberry jam.

ALEXIS NOTES: As noted above I used Whole Wheat Flour and even added a little cinnamon sugar that gave it just that little zing it needed.

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Strawberry-Banana Muffins ~ Yet another way to get some whole wheat and fruit in for the boys. The boys also love banana's but they seem to ripen to quick these days so I end up baking with them a lot. Plus since it hasn't stopped raining here I had to bust out the flower baking cups to bring us a taste of Spring/Sumer :).

Strawberry-Banana Muffin

1/2 cup (1 stick) (113 grams) unsaltedbutter, melted

3/4 cup (160 grams) light brownsugar

2 largeeggs, lightly beaten

1 teaspoon (4 grams) purevanillaextract

2 large ripe bananas, mashed (about 1 cup)

1 cup (240 ml) freshstrawberries(cut into bite sized pieces)

2 1/4 cups (295 grams) all-purposeflour

1 1/2 teaspoonsbaking powder

1/4 teaspoonbaking soda

1 teaspoon (4 grams) ground cinnamon

1/2 teaspoon (2.5 grams) salt

Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar,eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda,cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.

ALEXIS NOTES: I used whole wheat flour and no one seemed to notice the difference these days.

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Easy Cheesecake ~ For my birthday I made my all time favorite Cheesecake, first time with this recipe but it was super easy and oh so yummy!!!

Easy Cheesecake

1 pkg. yellow Duncan Hines cake mix
2 tbsp. oil
2 (8 oz.) cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon juice
3 tsp. vanilla
1 (1 lb. 5 oz.) can fruit filling (strawberry, apple, blueberry or cherry)

Preheat oven to 300 degrees. Reserve 1 cup dry cake mix. In large bowl, combine rest of cake mix, 1 egg and oil. Mix until crumbly. Press into sides and bottom of two greased 9 inch cake pans or one 13x9x2 inch pan.

In a bowl, blend cream cheese and sugar. Add 3 eggs and rest of cake mix. Beat 1 minute at medium speed. At low add milk and flavorings. Mix until smooth. Pour into crust. Bake at 300 degrees for 45-55 minutes until center is firm. Cool. Top with fruit. Store in refrigerator or cover with foil and freeze.

ALEXIS NOTES: I used my large pie pan and just made one pie. Since it was deeper it did take a bit longer to cook. I recommend spraying your pan with cooking spray it came right out with no problem! I topped mine with some strawberries and used the neufchatel cheese to save on calories :).