Ally's Sweet & Savory Eats: October 2012

Tuesday, October 30, 2012

Quick and Easy Pumpkin Cinnamon Rolls

These are the cinnamon rolls that get requested every single time!
Perfect in the Fall, they come together quick for any gathering.

Pumpkin Cinnamon Rolls...quick and easy, they require NO yeast!  In under an hour you'll be sinking your teeth into these delicious cinnamon rolls.  A family favorite for Thanksgiving weekend! (

I am giddy with excitement today because I get to finally share this recipe with you.  Some girls get giddy about shoes.  Some girls get giddy about music.  I get giddy about food.

If given $100, I gladly march over to the closest gourmet foods store and spend it before most would get down the produce aisle.  Food is my weakness.  Good food, is my guilty pleasure.

If you don't know I'm a monthly contributor to this blog, and after having making these beauties a month ago, they finally were showcased last week, so now, sitting on pins and needles I get to share them with you.  

My readers, my friends and hopefully the makers of these grand ta-da breakfast rolls.

Pumpkin Cinnamon Rolls...quick and easy, they require NO yeast!  In under an hour you'll be sinking your teeth into these delicious cinnamon rolls.  A family favorite for Thanksgiving weekend! (

Homemade cinnamon rolls are probably a lost art these days.  Unless your 80, or a foodie geek like me, I'm sure you've never tackled them.

But, wait.

This recipe is SO simple.  It has no yeast.  It requires NO kneading.  My 4 year old could probably make them.  Therefore, I challenge you.  Tuck this little gem of a recipe away and plan them for the morning after Thanksgiving.  

You know the day after we eat a ton and are stuffed to the gills, but still wake up hungry Friday morning? 

Yeah, that day.  

Bring the pan with you in the car on your way to the mall {I'm sure it'd fit nice and snug right between the driver and passenger seat} and feed your passengers before you hit the sale racks.

Bring napkins!

Pumpkin Cinnamon Rolls...quick and easy, they require NO yeast!  In under an hour you'll be sinking your teeth into these delicious cinnamon rolls.  A family favorite for Thanksgiving weekend! (

Pumpkin Cinnamon Rolls

For the rolls:
2 1/4 cup flour (+ more if dough is too sticky)
4 tsp baking powder
1 tsp nutmeg
2 tbs sugar
1/4 tsp salt
1/4 cup cold butter
1 cup canned pumpkin
1/3 cup milk
For the filling:
3/4 cup brown sugar
2 tbs of cinnamon
For the frosting:
4 oz of cream cheese; room temperature
1/2 cup (+/-) powdered sugar
Sift together your dry ingredients. Cut butter into flour mixture using a pastry blender. Work the butter into pea sized pieces.  Mix in pumpkin puree and milk. If dough is still sticky you can add a tbs of flour at a time until it is easy to work with.  On a floured surface roll dough out to 1/2 inch thick rectangle. Sprinkle with brown sugar and cinnamon. Roll the dough into a long log. Cut into 1-2 inch thick slices.
Place each roll into a buttered pie plate or cake pan OR into a muffin tin.  Bake for 15-20 minutes or until rolls are golden and cooked through.  Allow to cool 15 minutes.  Meanwhile in an electric mixer mix cream cheese and powdered sugar together.  Pipe frosting onto rolls or slather over the top while warm.

Sunday, October 28, 2012

Chunky Beer Chili in Homemade Bread Bowls

It's inevitable.  I take the kids to get their flu shots on Friday and today being a Sunday, they both have a cold.  Is that old wise tail true?  Getting a flu shot gets you a cold?

Who knows, but they both have one.

So it's been a weekend of fun and snot at our house.  But, I made the perfect, cold-curing, food.  Chili.  Nothing makes your nose run more than a hot, steamy bowl of chili.

This batch of chili I took to another level.  I swapped out a few ingredients and then poured it into a nice, crusty, homemade bread bowl.  Ah....

You know when you go to Panera Bread and order their insanely good Broccoli Cheddar Soup in a bread bowl, drain the soup in about 2 minutes and them promptly tear apart the bowl and gobbled that down?  That is what I did here.

It was glorious.

I have been making this type of bread for a few years now, and I'm dumbstruck to why I never made bread bowls out of it until this weekend.

Chunky Beer Chili
2 lbs. ground beef
1/2 onion, chopped
2 T. olive oil
3 gloves of garlic, minced
1 can Mrs. Grimes chili beans
1 can diced tomatoes
1 fresh tomato, chopped
1 8 oz. can tomato sauce
3 c. V-8 or tomato/vegetable juice
1 can or bottle dark beer
2 T. chili powder
1 T. cumin
1 T. salt

In a large stockpot, saute onion in olive oil, until just translucent.  Add in garlic and ground beef.  Cook until no longer pink.  Drain off any excess fat.  Add in all other ingredients, stir and let simmer for at least one hour.

Homemade Bread Bowls
*adapted from here
3 c. lukewarm water
7 c. flour
1 T. salt
1 1/2 T. instant yeast

Combine all ingredients in a large plastic bowl or in a food safe food bucket.  Mix and stir everything together for a nice, sticky dough.  Cover the bowl or bucket and let rise for at least 2 hours, or up until 7 days.

When you are ready to bake the dough, take out a small handful (the size of a softball) and place the dough on a piece of parchment paper, sprinkle a light dusting of flour over the dough and let rest for 45-60 minutes.

Preheat your oven and baking stone (if using one) to 450 degrees.  Also, place a shallow pan on the bottom rack of your oven to preheat and have 1 c. of hot water ready to go.  When ready to bake, slash the dough 3 times, going back 1/2" deep into dough.  Place the bread in the oven (lifting parchment paper onto the stone), pour the water into the bottom shallow pan and quickly shut the oven door.  This creates a steamy oven.

Bake for 25-30 minutes or until a deep golden brown.  Allow to cool and cut out center of bread for chili, leaving the top for a dipper.  Yields 6 bread bowls, depending on size.

*If you don't end up using all the dough, just keep in the fridge for up to 7 days, using when needing.

Oh my gosh, then dig in.  It will be the most delicious bread you've ever had.  And the most delicious chili.  The end.

I've got a busy week coming up, including another cooking show segment to be taped for WQAD, Channel 8 on Tuesday.  We are showcasing family recipes, and I'm cooking up this one.

Sorry, another soup recipe.  I just can't get enough!

Before I leave to tend to my snotty noses...the winner of the King Arthur Flour Giveaway is...

Teresa Young  2 days ago
Twitter follower @tmy56
Teresa, email me please!  We'll get this awesome prize pack sent your way.

Friday, October 26, 2012

Spooktacular Brownie Bars

Lets see...we have about 6 days until Halloween.  Just enough time to bake these these treats up for work, your family, your neighbors or your kid's classroom {that is if you can still actually 'bake' things for your kid's classroom}.

Anyway, I'm giving these to you today, so you have time to plan between now and October 31.  If I've said it once, I've said it a million times.  Halloween isn't my favorite holiday.  In fact, I kind of dread it.  BUT, I don't let my kids know that, so here I am baking up orange brownies and scrambling to find costumes for them.

And thankfully, a good friend of mine is letting us borrow some.  Score.  The little man is going to be a lion, with the little miss being a bumblebee.  That is if she let's me put it on her.  We did a trial run last week, to no avail.

And since Halloween is all about blood, guts and gore {gross!}, I decided to make these a little different as well.  Remember my avocado brownies a few months back?  Well, this brownie is just a mix, but there is definitely avocado in the frosting.

That was all I could manage for my 'gross' factor {even though, tasting it, it is quite delicious}.

Spooktacular Brownie Bars
1 boxed brownie mix
1 very ripe avocado
2 c. powdered sugar
1 t. vanilla
1 c. mini chocolate chips
red and yellow food coloring

Prepare brownie mix according to directions, bake and allow to cool.  In a medium sized bowl, mash avocado {or use food processor to get smooth}, sift in powdered sugar and vanilla until you've reached the right consistency.  A little more powdered sugar can be used for thicker frosting, a little less for thinner frosting, however you like it.  

To make the frosting orange: start with 2 drops yellow food coloring and 1 drop red food coloring.  Stir.  Add in more food coloring, depending on how orange you like it.  There isn't a right measurement, just keep adding drops of red (darker) or drops of yellow (lighter) until you reach the right color orange.

Spread onto brownies, top with mini chocolate chips.

To go along with the orange theme and my top being orange in this photo from a couple of weeks ago, I thought I'd include it too.  My friend {top, dark hair} was the last of us girls finally get married that weekend.  We all grew up together and have known each other since very early grade school.

You name it - we've been through it.  Marriages, deaths, births, moves, the list goes on and on.  It is a riot when we get together, my jaw usually hurts from laughing so hard.

If they lived closer, I'd take 'em a brownie.

I wonder if any of them have entered my King Arthur Flour giveaway?  Probably not.  Slackers.  Have you? I'm picking a winner tomorrow!

Wednesday, October 24, 2012

King Arthur Flour Giveaway

Over the last year I have become obsessed with King Arthur Flour.  Well maybe, obsessed isn't the best word.  Fallen in love?  Well, that sounds a little creepy too.

Let's just say I enjoy baking with their flour.  Enough said.

All of their flour is unbleached.  Did you even know when you pick up a bag of flour, most of it, if not close-to-all is bleached flour?

Here is a definition: Flour bleaching agent is a food additive added to flour in order to make it appear whiter (freshly milled flour has a yellowish tint) and to oxidize the surfaces of the flour grains and help with developing of gluten.

In my opinion I don't really need my flour to be sparkling white.  I just prefer good.  What about you?

Well, Allison over at King Arthur Flour has graciously offered this Bake & Give Prize Pack to one of my U.S. readers.  I received the same one and cannot wait to bake {and give}!  One winner will receive:

  • 1 Chocolate Indulgence Cake Mix
  • 1 Lemon Raspberry Muffin Mix
  • 1 Set of 12 mini loaf pans
  • 1 Set of 6 round pans 
With these mixes, I encourage you to bake and them give them away.  There is nothing better than receiving a homemade baked good, all wrapped up and gorgeous.

To win, you have many chances!  The first required entry is simple, answer this:

Who would you bake for?

Other extra entries {just leave a comment for each}
I will pick one random winner on Friday, October 26th.  Good luck!

Monday, October 22, 2012

B.L.T. Pizza

There is a pizza chain around these parts that first gave light to this pizza.  Anytime I go there, I snatch it up, when I get the chance.  It may sound a little odd, but it is, really pretty darn good.

Now, I changed it up a bit.  I used Canadian bacon instead of regular bacon (they use both), just to keep it a little on the lighter side, I figured we didn't need two sides of pig that night, but it is more than likely cancelled out, as there is mayo on it.

Yes, I said mayo on a pizza.

Come on, their is also mayo on a B.L.T. sandwich right?  So, it's not that out there.

Oh, and I threw on spinach instead of the common shredded iceberg lettuce.  Another attempt to make myself feel better about eating a pizza with mayo on it.  But feel free to go all the way with the nutritionally savvy iceberg.

Just kidding.

B.L.T. Pizza
1 c. chopped Canadian bacon (or regular bacon)
1 tomato, diced
1 c. shredded lettuce
1 1/2 c. mozzarella
1/2 c. pizza sauce
1/4 c. mayo

Preheat oven to 425 degrees.  If using a pizza stone (which I recommend), preheat the oven with the pizza stone in it.

When the stone is hot, place stretched pizza dough on stone.  Combine pizza sauce and mayo and spread on the crust.  Top with cheese, tomatoes and bacon.  Cook 10-15 minutes or until crust is crispy and cheese is golden.

Add lettuce to pizza, right before serving.

So yesterday was our 6th wedding anniversary.  We actually CALLED a babysitter and took 3 hours for just us.  We needed it.  After a great Mexican lunch, a few errands and ice cream, we were horribly full, but refreshed.

Only to find out when we were gone, neither child napped.  Wowza!  That makes for crabby kids.  But, it was worth it.  We needed those 3 hours.

I wish we could do that more often, but limited babysitters and family that lives too far away to help makes it difficult.  Oh, but it was nice...

Friday, October 19, 2012

Pumpkin Spiced Baked Doughnuts

I cannot trust people that don't eat doughnuts.  You know why?  Because I think they are lying.  And I don't like liars.

I might point the blame on women.  Those that say 'ah...a doughnut?  No.  I don't eat those'  Yeah, right.  We all know that if given the chance, when no one was watching you'd sneak one.  And then pretend you haven't had breakfast yet and go fix yourself a nice, healthy bowl of oatmeal.

Men are different.  They don't feel ashamed to eat a doughnut.  It is kind of part of their DNA.  Men eat doughnuts, women eat nothing.

The other day I got an email from a reader in Idaho.  All she said was, does your family actually eat all the goodies you make?

Thankfully, no.

Here's the deal.  Many times I halve a recipe {like I did for this one}, just so we don't have it sitting around the house.  More often than not, I take the goodies or leftovers to work.  Recently I took half a pan of pumpkin cinnamon rolls {stay tuned!} to my neighbor.

And the next day got a text with a photo of her daughter devouring them at their kitchen table.  I love that.  I love cooking for others and making them happy.

So, with a half of a can of pumpkin left in the fridge, I whipped these up yesterday.  Do not be afraid.  It took me less than 2 minutes to get the batter together and only 10 minutes to bake.  About 30 seconds to cover in sugar and cinnamon, and well about a milli-second to take the first bite {again, not ashamed!}

Pumpkin Spiced Baked Doughnuts
2 c. flour
3/4 c. sugar
2 t. baking powder
1/4 t. pumpkin pie spice
1/4 t. cinnamon
1 t. salt
3/4 c. milk
2 eggs, beaten
3/4 c. canned pumpkin

Preheat oven to 350 degrees.  Lightly grease doughnut pan.  In a large bowl mix together all dry ingredients.  Then stir in milk, eggs and pumpkin.  Beat together until blended.

Fill each doughnut cup 3/4 full.  Bake for 10 minutes or until they spring back when touched.  In a separate bowl mix together 1/2 c. sugar and 1/2 t. cinnamon.  Dredge hot doughnuts in this mixture until coated.

Yields 1 dozen.

Would you take a bite of these?

Please tell me YES.

Wednesday, October 17, 2012

Creamy Chicken and Wild Rice Soup

Why don't you all come over and sink your spoon into this?  It's delicious, oh, so delicious.  One of our all-time favorite soups.

My mom made it over the weekend and sent me back with a batch - which lasted approximately 10 minutes while the husband inhaled all of it, about 3 bowls to be exact.  It's one of his favorites and he is not ashamed to hover around the microwave and eat bowl after bowl until what was supposed to be soup for 'all of us' is suddenly gone, only by him.

Thanks mom.

I'm pretty sure I've showcased it before, but when a soup is this good (and this easy to make), it doesn't hurt to show you all again.

Creamy Chicken and Wild Rice Soup
{Print this Recipe!}
2 boxes wild rice
3 large diced carrots
3 stalks diced celery
2-3 cups cooked chicken
1/2 c. butter
3/4 c. flour
8 c. chicken broth
1 c. half and half (or milk)
1 t. pepper

In a separate saucepan cook rice according to directions. In a stockpot saute chopped vegetables in butter. Once they are tender, sift in flour a little at a time and stir for 2 minutes. Add in chicken broth, chicken and rice. While keeping on very low heat, add in half and half, be sure to not boil.
Adjust seasonings as needed or when reheated. We like to serve with saltines or a good chunk of bread on the side!
I told you last week that I was going to start an online book club for whomever wanted to join.  Well, here is my first pick!
You can purchase it here, or better yet, just head to your library, that is where I found my copy.  I hope to start it tonight, after the kids are in bed, with a short break to watch the new show Nashville (liked the premiere last week!).
In case you are wondering, it usually takes me a couple of weeks to read a book, shorter if I am really into it - but you know, the kids and husband come first, so I generally only have the hours of 8-10 p.m. to read - without interruptions.
Has anyone read this? 
Are you going to read it?

Monday, October 15, 2012

Cinnamon Raisin Streusal Muffins {+ 5 Other Varieties}

This past weekend was spent in my hometown where the final girl in my "group" got married.  She's been waiting 10 years for this, so it was ultra special.  I failed to bring out my camera at all, except for this one shot.

A great one, don't you think?

You know, I have a history of these "bite" shots.  You can view another one here.  But this time it was a caramel apple!  All homemade by the bride herself, given away as wedding favors.  So good.

Yes, I did take the plastic wrapper off the next day to actually eat it.

Along with the wedding, we spent time with Grandma and Grandpa, and that always means cooking or baking.  The kids hopped up on the stools by the kitchen counter and got to work.  Messy?  Yes.  Cute?  Yes.  Either way, they love it.

We dove into these muffins, with some recipe help from Parade magazine.  They had a great article on a base muffin recipe, that can be changed up various ways into completely different muffin flavors.

Talk about yummy!  Spread on a little butter...and, well...consider yourself spent. 



Ready to throw out all other muffin recipes.

I'm serious.

Cinnamon Raisin Streusal Muffins
{Print this Recipe!}
2 c. flour
1 T. baking powder
1/4 c. sugar
3/4 t. salt
2 eggs
1 c. milk
1/2 c. canola oil
1 1/2 t. vanilla
1 c. raisins

Preheat oven to 400 degrees.  Coat a 12-cup muffin pan with cooking spray or line with muffin liners.

In a medium bowl combine all dry ingredients.  In another medium bowl, combine all wet ingredients, then beat with a mixer on medium for 1 minute.  Add wet to dry, making sure not to over mix.  Spoon batter 3/4 cup full into muffin tin.

For streusel topping: In a small bowl combine 1/4 c. flour, 1/4 c. brown sugar, 1/2 t. cinnamon and 2 T. cold, unsalted butter.  Cut with a fork until crumbly.  Sprinkle this mixture onto the muffins.  Bake for 18-20 minutes or until toothpick inserted comes out clean.  Allow to cool.

Other Variations: Banana Chocolate Chip {stir in 1 mashed banana and 1/2 c. chocolate chips}, Apple Pie {mix in 1 t. cinnamon, 1/2 t. nutmeg and 1 c. chopped apple}, Oatmeal Raisin {stir in 1 c. raisins and sprinkle muffin tops with rolled oats}, Lemon Poppy Seed {substitute 1 t. lemon extract for vanilla and add in 2 T. poppy seeds to batter} and Cinnamon Sugar {sprinkle muffin tops with a mixture of 3 T. sugar and 1 t. cinnamon before baking}.

Friday, October 12, 2012

M and M Pudding Cookies

Have you ever wondered how criminals think?  Or how those that seem to always get involved with the wrong people at the wrong time think?  Or, do they even think?

Enter a story.

Last Sunday we were invited to a friend's house for an outdoor barbecue with kids, adults, football and food.  The husband went to work in the morning with plans to pick us up promptly after he got off work and then head to the party.  So the kids and I (more me, than the kids) got to work on whipping up a large batch of cheesy crock pot potatoes and these cookies (which are fabulous by the way, but we'll get to them in a bit).

At 3 p.m. my phone rings.  It's the husband.  I'm going to be late, I'm stuck at the hospital with a woman who thinks she's going crazy (literally) and I need to wait for a judge and a psych evaluation before I can leave (my husband is cop, not an ER doc - but wouldn't that be fun too?)

So, here I am with 49 lbs of hot potatoes (or so it seems) a huge batch of cookies, the kids up from their nap and ready to go...but we have no where to go.  It got me these people ever really think that their craziness, stupidity or recklessness often interrupts the plans of a well-deserved family?

I doubt they know.  Or care.

Let's jump forward a few hours.  We got to the party.  I took the bull by the horns, loaded up the kids and the food, drove the 10 miles and arrived at the party, sans my husband.  I knew about 3 people there when I walked in, but we gave it a whirl anyway.  More people I knew showed up later, the kids had a TON of fun running around outside and the husband eventually showed up 3 hours later.

Just another one of the joys of being a cop's wife.

Ready for me to talk about these cookies now?  Bored with my life story?  Sorry.  Here we go.  Remember how I've always said my 'Forget Your Bikini Body' cookies are my #1 cookie? Well, I think I may have lied.  These are either a close second, or have taken over the top spot.

M and M Pudding Cookies
1 c. butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 t. baking soda
1 t. vanilla
2 eggs
1 t. cinnamon
1 box instant vanilla pudding (3.4 oz.)
1/4 t. salt
2 1/4 c. flour
1 1/2 c. M&M's
1/2 c. mini chocolate chips

In a stand or hand-held mixer, beat butter and sugars.  Add in eggs, vanilla cinnamon.  In a separate bowl sift together flour, baking soda, pudding and salt.  Slowly add dry ingredients to wet mixture.  Fold in M&M's and chocolate chips.

Bake at 375 degrees for 10 minutes.  Remove from cookie sheet to cool to a wire rack.  Yields: 3 dozen.

Have your plans ever been interrupted by a stranger's life?

Are you willing to try these cookies?

Wednesday, October 10, 2012

Ham & Cheddar Cauliflower Chowder

Nothing gets me more amped up for the cooler weather than a hearty bowl of soup.  Oh, and a biscuit for dunking.  And the fact that it usually feeds us for two meals in a row.
As much as I love cooking, I also love a meal 'off the clock'.
I saw a version of this soup on IGE.  That girl should make creativity her middle name because she is always coming up with great dishes.  I swapped out the bacon and used ham, as that is what I had on hand.
On that note, improvise should be my middle name.
If you are scared of cauliflower don't be.  I'll admit we rarely, if EVER, eat cauliflower in our house.  Not because we don't like it, I just don't ever think of buying it at the store.  But, now that I know the little trick in this soup of making it taste virtually like a creamy potato, you better bet, I'll be buying more of it.
Plus, the next night we roasted it in the oven and served it with this delicious sauce.  My all time favorite way to roast veggies. 
Try that too, okay?
Ham & Cheddar Cauliflower Chowder
1/2 head of cauliflower
1 celery stalk
2 cloves garlic
2 carrots
2 cups finely diced ham
2 1/2 c. grated cheddar cheese
1 t. onion powder
2 T. water
2 c. chicken or vegetable broth
2 c. milk
hot sauce
2 T. flour
Finely dice celery, carrots and garlic, set aside.  With grater or food processor, grate cauliflower into fine pieces, set aside.
In a soup pot, saute chopped ham until crispy, remove from pot and set aside.  Add in celery, carrot, garlic mixture, season with salt and pepper and saute until tender, about 5 minutes.  Add in cauliflower, onion powder and water.  Put lid on and steam for 5-7 minutes.  Once tender add in 1 3/4 c. of broth, milk and a dash of hot sauce.  Bring up to boil.  Whisk together the flour and remaining 1/4 c. broth, pour into soup and stir constantly.  After a few minutes the soup will start to thicken.  Remove the soup from the heat, continuing to stir.  Slowly add in cheese, ham and additional seasoning if needed.
Eat immediately, or allow to cool and store in the fridge for later.

So after you down a bowl of this soup, I suggest getting out and enjoying this gorgeous fall weather.  At least I hope it is gorgeous where you live.
We are spending a TON of time outdoors, trying to soak up the sunshine while it is still around.  Basically from when the kids get up from nap till dinnertime we are outside.  Playing in the garage, running around the yard, going on walks or bothering the dogs.
The little miss is a dog lover.  She cannot get enough.  She torments these guys day in and day out.  Our golden retriever just gets up and runs away from her, but our black lab....well...he's a sucker for her lovin'.


Monday, October 8, 2012

Whipped Pumpkin Cream Cheese Spread

Well, 'tis the season for all things pumpkin.  I am trying to resist in putting this ingredient in everything and buying out each grocery store I walk into.  It's hard.

We've got actual pumpkins on our front step that the kids are in love with, the squirrels like to nibble on, and the little miss likes to grab and chuck down the front sidewalk.  She thinks it hilarious.  Her brother, who is much more reserved and orderly, thinks it is NOT cool that she does this.

She usually gets reprimanded the instant the pumpkin in flying in the air.

Since I made this we've spread this on toasted bagels, dipped apples into it and stirred it into oatmeal.  All three very tasty.

And all very fall like.

If you're like me, I'm a little obsessed with fall.  I can't stay off Pinterest and other DIY blogs that look like they are straight out of Better Homes and Gardens magazine.

Oh, how I wish I had the time and was willing to give the effort into those projects.  Until then....I'll dream.

Whipped Pumpkin Cream Cheese Spread
4 oz. cream cheese, softened
1/2 c. pumpkin puree
2 T. brown sugar
1 t. cinnamon

Combine all ingredients into a food processor until whipped and smooth.  Keep in the fridge until ready to eat.  Serve on bagels, toast, as a fruit dip or in oatmeal.

Now, I've got two Target gift cards that are burning a hole in my pocket and the day off.  Lets see if the husband will watch the kids for a few hours?

Wish me luck.

Saturday, October 6, 2012

Cottage Cheese Pancakes

Could I interest you in a new pancake recipe this Saturday morning?

Don't be turned off by the cottage cheese.  Well, I take that back, when I first looked at this recipe, I kinda cringed as well.  Cheese in pancakes?  I will be the first to tell you that it works.  It really, really works.

They are moist and fluffy and have a unique taste that I'll just let you figure out.  Everyone in my family ate them, and as usual, I should have doubled the recipe to freeze the other half, but I didn't.  There is always next time.

And no, I did not eat all four of these pancakes.  They were just for photo shooting purposes.  But I could have.  Yes, I admit I could have eaten all four of these pancakes, but I limited myself to two.  But you know what?  They kept me full for HOURS.

Cottage Cheese Pancakes (courtesy of Weelicious)
3 eggs
1 c. cottage cheese
1 t. vanilla
2 T. honey
1/2 c. flour
1 t. baking powder
1/4 t. salt

Combine all dry ingredients and stir.  Then combine all wet ingredients and stir into the dry ingredients, just until combined.  Heat a hot griddle, spray with cooking spray and place 1/2 cup of batter into the pan.  Flip when bubbles start to form, about 1-2 minutes.  Cook an additional 30 seconds to 1 minutes on the other side.

Serve with hot syrup.

I'm now off for a Saturday with the kids.  The husband is working and I already took a batch of pumpkin cinnamon rolls out of the oven.  They are heavenly.  It was my very first time making homemade cinnamon rolls, but I took the easy route, this dough did NOT require any yeast.

A baker's dream.

Stay tuned.