Buttermilk Pancakes

Recipe from Joy the Baker

Buttermilk Pancakes

Ingredients

• 1 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil
• 1 stick unsalted butter
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons dark brown sugar
• 1 teaspoon salt

Directions

1. In a small pan, melt butter and set aside to cool.
2. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. In a medium bowl, whisk together milk, eggs, and vegetable oil. Add the cooled butter and stir.
4. Gradually add and mix egg mixture into flour mixture.
5. Heat a large skillet and spray with cooking spray. Ladle 1/3 cup of pancake mixture and cook for 1-2 minutes on each side. Repeat until the mixture is gone!

Peanut Butter Blond Bombshells

Peanut Butter Blond Bombshells
Adapted from Good Housekeeping's The Great Bake Sale Cookbook

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 stick butter
• 1/2 tablespoon vanilla extract
• 1 cup dark brown sugar
• 1 1/2 large eggs (or 2 small ones)
• 1 1/3 cup roughly chopped dark chocolate (about 4.4 oz)
• 4 tablespoons smooth peanut butter, separated (optional)

Directions

1. In a medium metal pot, melt butter over medium-low heat. Set aside to cool.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Preheat oven to 350 degrees F.
4. Add sugar and vanilla to cooled butter. Whisk until combined; then, add eggs.
5. Slowly add flour until all ingredients are incorporated.
6. Using a rubber spatula, fold chocolate into mixture, reserving 1/3 cup for later.
7. Coat a 9" x 9" baking pan with baking spray, and use spatula to spread the mixture evenly in the pan. Add one tablespoon each of peanut butter to four corners of the pan (about 1-2 inches in from the sides). Use a knife to swirl the peanut butter into the mixture. Sprinkle the reserved chocolate on the top of the mixture.
8. Bake for 28-30 minutes. Allow blondies to set before cutting and serving. 

Cappuccino Cookies

I am suddenly interested in eating coffee while I drink it.  So, not to be confused with my Cappuccino Squares, these cookies may also be a fun experiment for all the other coffee addicts out there. 

Recipe courtesy of Joy the Baker

Cappuccino Cookies
makes about 17 cookies (can be doubled)

Ingredients

• 1 stick butter, at room temperature
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 tablespoons instant coffee powder
• 1/2 cup roughly chopped milk chocolate (Hershey's 1.7 oz)

Directions

1. In a medium bowl, whisk together flour, baking soda, salt, and coffee powder.
2. In a separate large bowl, use a wooden spoon to combine butter and sugars until fluffy.
3. Add egg and vanilla. Using an electric hand-mixer, combine ingredients.
4. Add chocolate and fold into dough using a rubber spatula. Fold until combined.
5. Cover dough with plastic wrap for 45 minutes.
6. Five minutes before baking, preheat oven 350 degrees F. Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet.
7. Bake for 12 minutes, until lightly browned around edges. Allow to cool for at least 10 minutes before transferring to wire racks.

White Wine Sangria 2

Chef's warning: This make-shift recipe is dangerously delicious.

White Wine Sangria 2

Ingredients

• 1 bottle white wine (Sauvignon Blanc, 750ml)
• 1 pint brandy
• 1 cup Ocean Spray Cran-Raspberry juice
• 1 1/2 cups assorted fruit (sliced strawberries, blueberries, red grapes, green grapes, etc.)

Combine ingredients in a pitcher and use a long spoon to stir. Chill in the refrigerator; add ice before serving.

See also: Red Wine Sangria and White Wine Sangria

Cappuccino Squares

The recipe for "Cappuccino Triangles" caught my eye in my tiny Good Housekeeping Bake Sale cookbook. A mistake in the recipe also caught my eye...zero in on a missing step!

Tisk tisk!  The recipe turned out well with my addition, though, and they were a hit when I brought them to school.  I used an immersion blender to make my glaze, which came out lighter than expected.  Although the original recipe calls for instant espresso powder, I substituted coffee granules instead.  Enjoy!


Cappuccino Squares

Ingredients
For cookie bar:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter
• 2 teaspoons instant coffee granules
• 1 1/4 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs

For glaze:

• 3 teaspoons milk or water
• 2 teaspoons vanilla extract
• 1 teaspoon instant coffee granules
• 1 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F. Spray 13" x 9" metal baking pan with cooking spray.
2. Prepare cookie bar: In a small bowl, whisk flour, baking powder, salt, and cinnamon. In a saucepan, melt butter with coffee over low heat. Remove saucepan from heat. Wait until butter mixture is lukewarm before adding sugar, eggs, and vanilla. Whisk until combined.
3. Use a rubber spatula to stir in flour mixture until blended.
4. Spread dough evenly in prepared pan. Bake until totthpick inserted 2 inches from edge of pan comes out clean, 27 minutes. Cool completely in pan on wire rack.
5. Prepare glaze: In small bowl, whisk or use immersion blender to combine milk, vanilla, and coffee. Next, add confectioners' sugar and cinnamon until blended. Spread glaze evenly over cookie bar with a small spatula.
6. Put pan in the refrigerator and let glaze set for at least 30 minutes. Set at room temperature for 10-15 minutes before cutting squares and serving.