treecat:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Fuuuuuuck…. *w*

(via fuckyeahdomesticity)

gastrogirl:

salted caramel ‘ding dong’ cake.

gastrogirl:

easy queso mac and cheese.

dizzymaiden:

Lemon lavender cake recipe

(Source: poodforn)

wehavethemunchies:

Salted Caramel Chocolate Chip Cookie Bars

(via what-it-loves)

gastrogirl:

grilled chicken tacos with green tomato salsa.

beautifulpicturesofhealthyfood:

Easy Fruit & Herb Flavored Water…RECIPE

(via loveandzombies)

gastrogirl:

skinny peanut butter banana milkshake.

gastrogirl:

breakfast burger with eggs, cheese, and maple bacon.

gastrogirl:

bbq pulled chicken chili.

gastrogirl:

dark chocolate raspberry banana bread.

gastrogirl:

mint brownies.

gastrogirl:

lentil, vegetable, and rice soup.

(via fuckyeahdomesticity)

prettygirlfood:

Avocado Eggs Benedict

Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg. Yields 4 Servings

Ingredients

• 2 English muffins
• 4 slices bacon
• 1 avocado
• Salt
• Pepper
• 4 eggs

Instructions

1. Heat a sauce pan with 2 inches of water to a simmer.
2. Split the English muffins in half and toast until browned.
3. Cook the bacon to a crisp and set aside.
4. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
5. Add a pinch of salt and mash with a fork.
6. Spread the avocado over the toasted English muffin halves and top with the bacon.
7. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg (I poach two at a time).
8. Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon.
9. Cook the remaining two eggs and serve seasoned with salt and pepper.

mama says, “mm! Mm, mm, mm!” #soupsunday #homemadeistheonlyway #chickenparmesansoup #personal #foodie (Taken with instagram)