#fun cooking

[prongspower]

🦇 Bat Symbol Pancakes (aka “Batarang Dippers”)

So my kiddo requested Batman pancakes this morning, and we may have just invented something new: Batarang Pancake Dippers. Perfect for syrup dunking, little hands, and Gotham breakfast vibes.

⸻

✨ What You’ll Need

• Pancake batter (we used a healthier base: Ground up oats in the flour, oat milk, egg/Greek yogurt, vanilla)

• A Batman pancake mold (or a steady hand if you’re a chaos gremlin)

• Nonstick spray or oil

• Syrup for dunking (bonus: a little powdered sugar snow on top 👌)

🥄 Instructions

1. Preheat your griddle to medium heat (350°F).

2. Spray/grease the inside of the Bat-Signal mold.

3. Place mold flat, pour batter only halfway up (trust me, or you’ll summon The Blob of Gotham).

4. Cook until bubbles form, then carefully lift the mold off.

5. Flip the pancake, cook another 1–2 min until golden.

6. Trim the outer oval away → boom, Batarang Dippers.

7. Dust with powdered sugar, serve with a little syrup pool on the side.

⸻

💂🏻 Alfred’s Notes

• Thick batter = cleaner lines. Add a spoon of flour if yours is runny.

• Wipe the mold between pancakes for sharp shapes.

• Kiddo said “just the bat, not the oval” → instant dipper format. Genius.

🦇 Results

The Batfamily would be proud. Gotham is safe. Breakfast is served.

[thepanvelite]

Easy Falafel Burger Recipe: Tasty, Protein-Packed, and Fresh

Try Falafel Burger for a delicious and healthy burger alternative.

Are you tired of the same old burger? Looking for a fun, fresh, and healthy alternative? Look no further! This Falafel Burger recipe is a delightful twist on the traditional burger. It’s packed with flavor, protein, and fiber, and it’s sure to be a hit at your next barbecue or family dinner. Macros Servings: 4 Calories per serving: 350 Proteins: 15g Carbs: 45g Fats: 10g Fiber:…

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[jenniferkatie20]

Pink Breakable Heart 

Valentines Day is almost here and I’ve been busy getting creative in the kitchen. I’ve added the recipe to this gorgeous breakable chocolate love heart to my new recipe site.

https://lovefoodfeed.com/pink-chocolate-heart-silicone-mold/

 Here is the link to the heart shaped silicone mold I used in this recipe.

Silicone Heart Mold :- https://amzn.to/2Lp7FK8

 I have lots more Valentine’s Day recipes coming your way over the next week. I hope that I’m giving you some inspiration for your special day. What are your plans for Valentines Day this year? Are you planning on cooking something special?

 As an Amazon Associate, I earn from qualifying purchases.

[just-another-mommy-blog]

Tuscan Butter Roast Chicken

Servings: 4 Prep Time: 15 Mins Total Time: 1 HR and 45 Mins INGREDIENTS 1 (3-lb.) whole chicken Kosher salt Freshly ground black pepper 1 lb. baby potatoes, halved 1 large head broccoli, cut into florets 1 large red onion, cut into wedges 2 c. cherry tomatoes 2 tbsp. extra-virgin olive oil Pinch red pepper flakes 4 tbsp. melted butter 3 cloves garlic, minced 1 tsp. Italian seasoning Spinach, for serving 1/4 c. thinly sliced basil DIRECTIONS Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients. In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes. In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour. Let rest 15 minutes. Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over, if desired and top with basil. 

[bamboo-muse]

Home made Gyudon with a bowl of Awase Miso, Tamago, and Pork Gyoza.

I found a Japanese cooking recipe website and I've been working through all the recipes.

My tamago didn't burn this time and I got the right amount of miso in the soup so it's not stupid salty this time. Tomorrow I'm going to try my hand at Miso Nikomi Udon.

[jenniferkatie20]

If there is one thing, I love about Halloween treats it’s got to be Candy apples. I have eaten them every year for as long as I can remember, it’s probably the reason I love them so much. As a kid me and my sister would always eat the candy coating and hide the apple somewhere and I’m sure my kids do the same today. Candy apples bring back so many fun memories that I have had over the years, I hope that they will create fun memories for everyone I make them for too. This is such an easy recipe to make that I know once you’ve made it once you’ll be making candy apples every year just like me. This is one of those Halloween treats that actually has something healthy in it, one of your five a day and as a bonus it takes a long time to eat, so the kids end up eating a lot less candy at the end day.

 Candy Apples Recipe

Makes 12

Prep time 10 minutes

Cooking time 10 minutes

Total time 20 minutes

 Ingredients

460g of white sugar

125mls of boiling water

¼ teaspoon of cream of tartar

1 teaspoon of food colouring

½ teaspoon white vinegar

 Instructions

First wash and dry 12 granny smith apples, take all the stalks off each apple and poke a lolly stick into each apple. Place the apples on a sheet of parchment paper ready to be coated.

Next In a saucepan add 460g of white sugar, 125mls of boiling water, ¼ teaspoon of cream of tartar, 1 teaspoon of food colouring and ½ teaspoon of white vinegar and over a medium heat mix all the ingredients together until all the sugar has dissolved.

When it starts to boil stop stirring, you’ll need to boil it for about 8-10 minutes. To test if the candy is ready to coat your apples drop a few drops of boiling candy into a bowl of cold water, if the candy is still soft it needs another minute or two, if it’s hard to the touch your ready to start dipping your apples.

When dipping your apples tilt the saucepan slightly this helps to coat the apples fully, be carful not to spill any hot candy on your skin as it can cause a nasty burn.

If there is any left-over candy in the pan, grab a teaspoon and fill in the tops where the sticks go into the apples again to make sure there is no apple visible.

Leave for a few minutes to set.

 Tips and tricks

Granny smith apples are one of the best apples to use as they don’t cause bubbling once its been coated with hot candy.

If you don’t plan on eating the candy apples on the same day wrap them with food safe plastic wrap to stop any damage to the apples such as cracking and bubbling.

[just-another-mommy-blog]

S’mores cheese cake

Hey guys, I wanted to share this awesome summer dessert with you. Its easy to make and very tasty. This was my first ever cheese cake and first time turned out fantastic. Every time after has been even better. Perfect for summer. PREP TIME: 0 hrs 25 mins COOKING TIME: 5 hrs 30 minutes or Overnight OVERALL TIME WITH PREP AND COOL: 6 hrs SERVING: Makes about 10 slices/cubes INGREDIENTS FOR THE GANACHE

1 1/2 c. chocolate chips 3/4 c. heavy cream FOR THE CRUST 1 sleeve graham crackers, crushed 5 tbsp. melted butter 1/4 c. sugar pinch of kosher salt 1 sleeve of graham crackers, separated into sticks FOR THE CHEESECAKE 16 oz. (2 blocks) cream cheese, softened 3/4 c. powdered sugar 1 1/2 c. cold heavy cream 1 tsp. pure vanilla extract 1/4 tsp. kosher salt mini marshmallows DIRECTIONS Make garnish: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 9″ round or a 9″ X 9″ square pan with cooking spray and press mixture into pan. Pour about half of the ganache over the crust, then line the graham cracker sticks around the edges of the pan standing up to form a wall. Make the cheesecake: In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add vanilla and stir until combined. Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows. Freeze until firm, at least 5 hours and up to overnight. Right before serving, broil until the marshmallows are golden, about 2 minutes.