Mar 5
Sweet & Sticky Cinnamon Rolls Recipe
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Sweet & Sticky Cinnamon Rolls Recipe
Indulge in the deliciousness of Oreo cookies combined with fluffy pancakes. These Oreo Cookie Pancakes are a delightful breakfast treat that will satisfy your sweet tooth!
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. 4-6 Oreo cookies, crushed. Additional Oreo cookies for topping. Maple syrup for serving.
Instructions: In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crushed Oreo cookies into the pancake batter. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Remove from the griddle and repeat with the remaining batter. Serve the Oreo Cookie Pancakes with additional crushed Oreo cookies on top and a drizzle of maple syrup.
Prep Time: 15 minutes
Cook Time: 15 minutes
North Middle School Theater
Lemon Curd Sweet Rolls Ingredients: For the Sweet Rolls: 1/2 cup water (110-115°F) 3/4 cup milk (coconut milk used, 110-115°F) 3/4 cup granulated sugar 1/2 cup unsalted butter (soft or melted) 1 large egg (room temperature) 1 teaspoon salt 4 1/2 cups all-purpose flour 2 Tablespoons instant yeast 10 ounces lemon curd (homemade or store-bought) For the Glaze: 1 cup powdered sugar 1/4 teaspoon organic lemon flavoring 3-4 Tablespoons milk (coconut milk used) Directions: Heat the water and milk to 110-115°F. Add yeast to the warm liquid, stir, and let proof for 5-10 minutes. Add the yeast mixture to a stand mixer. Combine remaining dough ingredients and mix for 4-5 minutes until smooth. Place dough in a lightly oiled bowl, cover, and allow it to rise for 1.5 hours or until doubled in size. On a floured surface, roll out the dough into a 15" x 18" rectangle. Spread lemon curd over the dough, leaving a 1/2" border. Roll the dough lengthwise and slice into 1 1/2" thick pieces. Arrange the rolls in a greased 13" x 9" pan. Cover and let rise for 1 hour. Preheat the oven to 350°F and bake the rolls for 15-20 minutes or until golden brown. For the glaze, whisk powdered sugar, lemon flavoring, and milk until smooth. Drizzle over the warm rolls and serve. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 30 minutes Kcal: 280 kcal | Servings: 12 rolls These Lemon Curd Sweet Rolls are the perfect blend of soft, buttery dough and tangy lemon curd, creating a sweet and zesty treat. The rolls are light, fluffy, and full of citrusy flavor, making them a delightful option for brunch or dessert. Finished with a smooth lemon-flavored glaze, each bite melts in your mouth. Whether you're serving these for a family gathering or enjoying them as an indulgent breakfast treat, these rolls are sure to be a hit. The bright lemon flavor and the comforting texture make them ideal for spring and summer occasions, adding a refreshing twist to traditional sweet rolls.
For just $19.99 Gluten Free, EGGLESS, Vegan, Yeast Free, Organic Homemade, moist & sweet Banana Bread Donut or Banana Chocolate Chip Donut. Perfect to satisfy your banana bread craving but bite size donut size. Individual packed. PORTION CONTROL!! Nut Free, Soy Free, healthier donut for brunch, Sunday special mornings, tea socials, brunch events, hostess gifts, etc. This line of baked, not fried healthier Organic doughnuts that will make you rethink GLUTEN FREE. This style doughnut has a soft fluffy texture & is deliciously moist inside. Ingredients: Banana Bread- Organic Brown Rice Four, Organic Sorghum Flour, Organic Brown Sugar, Organic Banana, Expeller Pressed Avocado , Aluminum Free Baking Powder, Pure Vanillin Extract, Organic Cinnamon Spice, Potato Starch, Pink Himalayan Salt. Chocolate Chip Banana Bread- Organic Brown Rice Four, Organic Sorghum Flour, Organic Brown Sugar, Organic Banana, Expeller Pressed Avocado , Dairy Free Chocolate Chips, Aluminum Free Baking Powder, Pure Vanillin Extract, Organic Cinnamon Spice, Potato Starch, Pink Himalayan Salt. All donuts are sealed for freshness. If you would like larger orders please contact me. Orders are made FRESH, please allow 1-3 day s in addition to ship time. Donuts weigh approx. 42 grams after baking. Ingredient label for school functions, social gatherings, pot lucks, visits. Keep fresh 1 weeks in refrigerator . Freeze up to 3 months. I keep extras in my freezer at all times for unexpected visitors, after school snacking and weekend treats!!!! Kiddies just love!!! Just thaw & eat!! JUST SATISFYING AS A TREAT/ DESSERT. You will never know they are FREE OF GLUTEN, EGGS, BUTTER, DAIRY, SOY, NUTS, etc. Perfect to dunk in milk / non dairy beverage. _______________________________________________________________________________________________________________________________________ These donuts are part of my Healthy - Organic- Non GMO- All Natural- Gluten Free, Dairy Free, Egg Free, Vegan , Soy Free , ...
📷:@kailochic
For just $19.99 Gluten Free, EGGLESS, Vegan, Yeast Free, Organic Homemade, moist & sweet Banana Bread Donut or Banana Chocolate Chip Donut. Perfect to satisfy your banana bread craving but bite size donut size. Individual packed. PORTION CONTROL!! Nut Free, Soy Free, healthier donut for brunch, Sunday special mornings, tea socials, brunch events, hostess gifts, etc. This line of baked, not fried healthier Organic doughnuts that will make you rethink GLUTEN FREE. This style doughnut has a soft fluffy texture & is deliciously moist inside. Ingredients: Banana Bread- Organic Brown Rice Four, Organic Sorghum Flour, Organic Brown Sugar, Organic Banana, Expeller Pressed Avocado , Aluminum Free Baking Powder, Pure Vanillin Extract, Organic Cinnamon Spice, Potato Starch, Pink Himalayan Salt. Chocolate Chip Banana Bread- Organic Brown Rice Four, Organic Sorghum Flour, Organic Brown Sugar, Organic Banana, Expeller Pressed Avocado , Dairy Free Chocolate Chips, Aluminum Free Baking Powder, Pure Vanillin Extract, Organic Cinnamon Spice, Potato Starch, Pink Himalayan Salt. All donuts are sealed for freshness. If you would like larger orders please contact me. Orders are made FRESH, please allow 1-3 day s in addition to ship time. Donuts weigh approx. 42 grams after baking. Ingredient label for school functions, social gatherings, pot lucks, visits. Keep fresh 1 weeks in refrigerator . Freeze up to 3 months. I keep extras in my freezer at all times for unexpected visitors, after school snacking and weekend treats!!!! Kiddies just love!!! Just thaw & eat!! JUST SATISFYING AS A TREAT/ DESSERT. You will never know they are FREE OF GLUTEN, EGGS, BUTTER, DAIRY, SOY, NUTS, etc. Perfect to dunk in milk / non dairy beverage. _______________________________________________________________________________________________________________________________________ These donuts are part of my Healthy - Organic- Non GMO- All Natural- Gluten Free, Dairy Free, Egg Free, Vegan , Soy Free , ...
These Coffee Cake Muffins are a delightful treat, perfect for breakfast or a mid-day snack. They feature a moist and flavorful muffin base with a crumbly cinnamon streusel topping that pairs perfectly with a cup of coffee.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup sour cream. 2 large eggs. 1 tsp vanilla extract. 1/4 cup strong brewed coffee. For the Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup cold unsalted butter, cubed. 1/2 tsp ground cinnamon.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. In a big bowl, mix the flour, brown sugar, baking powder, baking soda, and salt together with a whisk. Melt the butter and mix it with the sour cream, eggs, vanilla extract, and brewed coffee in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Put the flour, granulated sugar, cold cubed butter, and ground cinnamon in a small bowl. Mix them together to make the streusel topping. Mix it with a fork or pastry cutter until it looks like big crumbs. Evenly pour the muffin batter into the muffin cups that have been prepared, making sure that each one is about two-thirds full. Put a lot of the streusel topping on top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the muffins out of the oven, let them cool for a few minutes in the muffin tin before moving them to a wire rack to cool all the way through. With a cup of coffee or your favorite drink, serve and enjoy these tasty coffee cake muffins!
Prep Time: 15 minutes
Cook Time: 18 minutes
Porcelain City
These fluffy vegan pancakes are made using aquafaba, the liquid from canned chickpeas, which acts as an egg substitute. They are paired with tender vanilla and cardamom poached pears for a delightful breakfast or brunch treat.
Ingredients: 1 cup aquafaba liquid from canned chickpeas. 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup almond milk. 1 teaspoon vanilla extract. 2 ripe pears, peeled, cored, and sliced. 1/2 cup water. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cardamom.
Instructions: In a mixing bowl, whisk together aquafaba until foamy. Add flour, sugar, baking powder, baking soda, salt, almond milk, and vanilla extract to the bowl with aquafaba. Mix until just combined. Heat a non-stick skillet or griddle over medium heat. Pour batter onto the skillet to form pancakes. Cook pancakes for 2-3 minutes on each side, or until golden brown and cooked through. In a separate saucepan, combine water, maple syrup, vanilla extract, and ground cardamom. Bring to a simmer. Add sliced pears to the simmering liquid. Cook for 5-7 minutes, or until pears are tender but not mushy, stirring occasionally. Serve pancakes topped with the vanilla and cardamom poached pears.
Prep Time: 15 minutes
Cook Time: 20 minutes
Malcuits Tavern