ipinnedit

My blog details all the fantastic "pins" I've actually made! Enjoy!

Yellow Cake Homemade Cinnamon Rolls July 24, 2012

I just returned from a 10 day vacation in Florida.  I spent the time at my parent’s house with my kids, husband, siblings, niece, nephew, and parents.  My sister and I made these together; I thought that was cute considering I found the recipe from the Six Sisters’ website.  There is a lot of waiting time (for the dough to rise), but the recipe is rather simple and the results are heavenly!  The recipe yields 24 cinnamon rolls, (2) 9×13 pans.  It seems like a lot, but they were great leftover, too!  Next time, I’ll prepare the cinnamon rolls the night before, refrigerate, and take them out an hour before baking (to rise) and bake in the morning.  I’ll update this post once I try that out!

 

Dough – Ready to Rise

The Dough has Risen

The Dough Rolled Out – Not Exactly a Rectangle 🙂

Buttered and Sprinkled with Brown Sugar and Cinnamon

Rolled Up and Ready to Cut

Cinnamon Rolls Baked and Iced

Ready to Eat!

 

As you can see in my pictures above, I did not roll out the dough in a perfect rectangle.  I just quickly rolled it out.  Any tips on how to get a nice rectangle shape to the dough?  Thanks!

 

Pinterest Pinhttp://pinterest.com/pin/40391727878820554/

Recipehttp://www.sixsistersstuff.com/2012/07/cake-mix-cinnamon-rolls-recipe.html

Time:  10 minutes prep, 1.5-2 hours for the dough to rise, another 20 minutes prep, and 15 minutes bake time.

Substitutions:  The recipe yields 24 cinnamon rolls (12 in each pan).  We iced one of the pans with the cream cheese frosting when the rolls were still warm, so the icing would melt into the rolls.  We let the second pan cool completely and then iced them.  It was kind of an experiment to see which way tasted better.  I preferred the warm gooey cinnamon roll with melted icing, but they tasted great both ways!  🙂

 

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Cake Batter Pancakes June 30, 2012

I’ve been wanting to try out this recipe for a long time, but I never seemed to have cake mix on hand.  Well, I’m making cake batter rice krispie treats tomorrow (stay tuned), so I happened to have a box of yellow cake, so today is the day!

 

 

The girls really enjoyed these pancakes. My 22 month old pretty much just licked off the glaze.  My 4-year-old opted for syrup.  I have to say that I thought these were amazing; however, for breakfast, the glaze made them too sweet for breakfast.  I think these cake batter pancakes are great for a special occasion, but not for a routine breakfast.  We will make them again, possibly for my daughter’s birthday.  Also, these would be an awesome dessert.  I’m thinking warm pancakes, with vanilla ice cream on top with the whipped cream and cherry on top!

 

Cake Batter Pancake Batter

Cake Batter Pancakes – Cooking ‘Em Up (with a toddler pulling on my legs)

 

Here are a few notes about the recipe.  The recipe says it makes 12 pancakes and I came close with 14.  I used 1 cup of milk (the recipe calls for 1-2 cups) and I thought my pancakes were to thick; however, 1 cup was probably right for the recipe since I yielded close to 12 pancakes.  Next time, I will add more milk to get a thinner pancake.  My glaze turned out way to thick.  I added more milk until the consistency was just right.

 

Powdered Sugar Glaze

 

This recipe has inspired me to try other new pancake recipes.  Maybe I’ll try another next week!

 

Pinterest Pin: xxx

Recipe: http://www.howsweeteats.com/2011/01/cake-batter-pancakes/

Time:  30 minutes

Substitutions:  I added some whipped cream and a cherry on top!  Also, my glaze came out too thick, so I added more and more milk until it was just right!

 

– Lisa

 

Rainbow Pancakes … St. Patrick’s Day Celebration Begins March 17, 2012

I’ve been keeping this recipe in mind for St. Patrick’s Day.  Since my husband isn’t eating meat on Fridays, I decided that yesterday was the day to make this colorful treat!  These turned out awesome and I will most definitely make them again.

 

I used the allrecipes “Good Old Fashioned Pancakes” recipe.  This was the recipe suggested in the post.  I considered using my good ole box of Bisquick, but when I looked up the recipe and saw it’s 4.5 star rating with almost 5,000 reviews, I decided to give the recipe a try!  I have to say that these were the best pancakes I’ve ever made.  I considered tossing out my huge box of Bisquick and converting 100% to this recipe!  You really should try it!

 

I doubled the batter and divided it into 5 cereal bowl.  I colored the batter red, orange, yellow, green and blue!  I used the McCormick Food Color & Egg Dye.  You will use lots of dye, so go ahead and squeeze it in instead of drop it in!  I saved some of the batter (did not color it) so that I could taste the recipe without the influence of the coloring.  The recipe made 4-5 of each color.  I could have got a bit more out of the batter if I scrapped out the bowls, but I knew my family wouldn’t eat all of it anyway!  I kept the cooked pancakes warn in a preheated oven while I finished cooking the remaining colors.

 

My girls were really excited to eat this special dinner!  My husband really enjoyed them too!  The best part of all this was discovering a new amazing pancake recipe.  Although the recipe is from scratch, it really only takes 5 minutes to prepare!  Bye-bye Bisquick!

 

Time:  5 minutes to mix the batter, 5 minutes to color the batter, and 15 minutes to cook the pancakes.

Substitutions:  I used McCormick Food & Egg Coloring instead of Wilton coloring.

Pinterest Pin:  http://pinterest.com/pin/40391727878071018/

Rainbow Pancake Link:  http://iambaker.net/rainbow-pancake-sugar-cookies-winnie-the-pooh

Direct Link Pancake Recipe:  http://allrecipes.com/Recipe/Good-Old-Fashioned-Pancakes/Detail.aspx

 

 

Monster Green Spinach Smoothie January 30, 2012

I was skeptical of this recipe, but everyone says it’s good.  So, I gave it a try.  I blended all the ingredients listed.  This made one huge serving.  As you can see in the picture, I poured it into a huge glass, but there was still leftovers in the blender. It was good and sweet!  I couldn’t taste the spinach, but I could feel the texture of it, which wasn’t all that appealing to me.  I LOVE the idea of blending in the spinach for an extra serving or two of veggies.  I will make this again, but won’t eat it everyday for breakfast!

 

Tip:  I’ve started chopping up bananas that are going old and freezing them for my smoothies.  I’ve found this a great way not to waste those “going brown” bananas!

 

Time:  5 minutes.  Super fast recipe!

Substitutions:  I used 2 T. of peanut butter and I probably only added 2 cups of fresh spinach (all that would fit in my blender).

Pinterest Pin:  http://pinterest.com/pin/40391727877794710/

Recipe:  http://iowagirleats.com/2012/01/04/my-top-secret-diet-weapon/