It has been a long time since I have been on here to share my food adventures. I accepted a first grade teaching job and that has pretty much consumed my every waking hour for the last three weeks. I have my work cut out for me with these kiddos, but I’m really happy with how the year has been going so far. I have a bunch of recipes to put on here and I’m going to just put them all on one post.
Scotty turned 26 earlier this month and unfortunately I had to work in my classroom the whole day. He was so understanding of me working his entire birthday. I tried to make it as special as I could for the time I was with him. I made him breakfast, a cookie cake, and I got him copper mugs to have moscow mules.
Cake Batter Pancakes
Recipe thanks to How Sweet it is
makes about 12 pancakes
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
Add 1 cup of milk, egg and vanilla extract and stir until smooth.
You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use.
Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.
Chocolate Chip Cookie Cake
Recipe thanks to Life, Love, and Sugar
Yield: one 8 or 9-inch cookie cake
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks
Cream butter and sugar together until light and fluffy, about 3-4 minutes.
Mix in egg and vanilla extract.
With the mixer on low speed, add flour, cornstarch, baking soda and salt.
Stir in chocolate chips. Dough will be thick.
Chill for at least 30 minutes or overnight.
When ready to bake, preheat oven to 350 degrees.
Place parchment paper into the bottom of your cake pan to help the cookie not stick.
Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.
1 ¼ oz. Vodka
3 oz Ginger Beer
1 tsp. sugar syrup
¼ oz lime juice
1 sprig mint
1 slice lime
In a copper mug, pour vodka over ice.
Add sugar syrup and lime juice.
Top with ginger beer and stir.
Garnish with mint sprig and lime slice.
Yield Serves 6
Pasta with Fresh Tomato Sauce
Recipe thanks to Martha Stewart
2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
Recipe thanks to The Recipe Critic
12 boneless skinless chicken thighs (about 3 pounds) (I used 4 boneless skinless chicken breasts)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker.
In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken.
Cover and cook on low for 4 to 5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm.
Skim fat from cooking liquid.
Place liquid in a saucepan and bring to a boil.
Combine cornstarch and water until smooth.
Gradually stir into liquid and stir until sauce is thickend.
Serve with chicken and rice.
Makes: 4 servings
Butter, for greasing
14 ounces tomatoes, peeled and chopped
1 tablespoon olive oil, plus extra for drizzling
Pinch of dried oregano
1 tablespoon chopped fresh basil
12 ounces fusilli or other short pasta
½ cup grated Parmesan cheese
3 ½ ounces diced mozzarella cheese
Preheat the oven to 350°F and grease an ovenproof dish with butter.
Process the tomatoes to a purée in a food processor or blender.
Heat the oil in a pan.
Add the puréed tomatoes and cook over low heat, stirring occasionally, for 10-15 minutes until thickened.
Stir in the oregano and basil and remove from the heat.
Cook the pasta in plenty of salted boiling water until al dente. Drain, return to the pan, and pour the sauce over.
Sprinkle with the Parmesan and toss well to mix.
Spoon the mixture into the prepared dish, top with the diced mozzarella, and drizzle with oil.
Bake for about 10 minutes until the mozzarella starts to melt.
Serve immediately straight from the dish.