Recipe of the Week: Cinnamon Honey Bread

I found this recipe under a file labeled: My Recipe Ideas.

It is a list that follows as such:

-Meatballs in blueberry sauce
-Spaghetti stuffed meatballs
-Chocolate chip cookie apple pie
-Snickerdoodle pie
-Peach muffins
-Biscoff and honey pancakes

and then the a very sketchy looking recipe for Cinnamon Honey Bread. I have no idea where this recipe came from. Let me tell you, I was scared.

Recipe of the Week

It's time for more pancakes!

Chocolate Chip Cookie Pancakes

You could eat them for breakfast, or have them for dessert. Or maybe second breakfast. Or just an afternoon snack.

Basically, it's a big, fluffy chocolate chip cookie.

Recipe of the Week

When you live at home with your parents and don't have to go to work, you have lots of time to make new recipes! So although they will not be "college dining hall" recipes, I can still make lots of food, take pictures of it, and feel like I'm doing it for a purpose.

And there is always a purpose for pancakes at midnight. Especially these.

Recipe of the Week

4

There's no college dining hall recipe this week, because I am home on spring break! Woohoo! So, in honor of being home, I have a brand new pancake recipe, completely from my own mind! Scary. But delicious. Here it is:

Chocolate Cheesecake Pancakes.

Yum!

I had a package of cream cheese I was going to bake biscuits with, but I decided I wanted to try it in pancakes instead. I only used half of the package for this, so there is enough left to try something else. But here is the pancake recipe. It is just the basic recipe from the Betty Crocker Cookbook (at least as it was 30 years ago when my mama got married and got her cookbook).
1 egg
1 cup flour
3/4 cup milk
1 tbs sugar
2 tbs oil
3 tsp baking powder
1/2 tsp salt

Mix it all up, and then add my ingredients.

4 oz cream cheese
1 package hot chocolate mix
A few crumbled chocolate chip cookies

Yes this is how college students make up recipes, because we do not own all of the proper ingredients like cocoa, chocolate chips and graham crackers. Hot chocolate mix works very well to add the chocolate flavor to my pancakes. But graham crackers are usually added to cheesecake type things to give the aura of a crust, and I thought those would be a nice touch. I am too impatient to wait until we get graham crackers though, but I had a brilliant idea to replace them. Why not cookie crumbs? And since we didn't have any chocolate chips (which are almost absolutely necessary for sugary pancakes) crumbling up chocolate chip cookies also added a few of those! Like I said, brilliant!

The cream cheese should probably have been sitting out a while to get softer so it was easy to mix in, but I think it worked out well having chunks of it in the mix. That way, it doesn't all melt into the batter, but when you bite into your pancakes, surprise! There's cheesecake inside! I was quite pleased with the results, and I hope you will be too. The only problem was they got a little cold while I was too busy taking pictures!

Recipe of the Week

It's almost spring break at Indiana Wesleyan. Almost. Thus, life is crazy, busy and complicated. But in the midst of this crazy, not very spring-like time, I made one last recipe of the week before heading home. I've spent a lot of time at breakfast this week, studying and getting work done in the (somewhat) quiet that is a college dining hall before 10 in the morning. But since the self-cook station is always equipped with bread and eggs, this is a recipe you can make whenever you are in the mood for something sweet.

Cinnamon Raisin French Toast!

I put the whole eggs in the picture for dramatic effect, but I just mixed the liquid eggs with some of the 2% milk and soaked the cinnamon raisin bread in it. I've actually made french toast with bagels and english muffins before, so if you're feeling adventurous (or bored) feel free to try whatever you can find on the bread bar. Blueberry bagel french toast...now that sounds fabulous!

Recipe of the week

It is Thanksgiving, which means of course that I am not at school to do the recipe of the week. But does that stop me? No!

Well ok, I didn't make up this recipe on my own, but I did make it today and take pictures of it (and eat it) so I thought I'd share it.

 Gingerbread pancakes!!!

So here's the recipe, which I got from a magazine a few years ago:
2 cups baking mix
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 egg
1 1/2 cups milk
1/4 cup molasses

Mix the baking mix (or you can just put in your own flour/salt baking powder, etc.) with the ginger, cinnamon and cloves in a medium sized bowl. Beat the egg, milk and molasses in a separate bowl. Then of course, you just put the two of them together, because pancakes are so fun and easy to make! However, these do seem really runny at first, but the batter does get thicker upon standing a little bit. Still, I would leave out a little bit of the milk and maybe mix in a little extra flour. I like my pancakes nice and thick, especially these, because they taste like gingerbread cookies.

Recipe of the Week

Behold the Incredible Edible Egg!!!

This is no cottage cheese filled omelet, this is pure delicious flavor wrapped in an egg. And then wrapped in a wrap. Which broke and spilled some on the plate, thus the disorganized scene above. But who cares what it looks like as long as it tastes delicious! For I must warn you, while it is cooking, the above concoction does look a little...mmm...unappetizing. But I assure you, it is delicious.

Start out like any old omelet, cooking your toppings a little in the frying pan. I chose black olives and pepperoni, because I personally love black olives and will put them in anything, and because the pepperoni adds a nice spicy kick to this flavor packed dish. Does that sound a little cliche`? I'm sorry, but this stuff is seriously flavorful! Because...wait for it...we're not just going to cook cheese into the eggs this time (and it's just classic cheddar, not cottage cheese), but we're also going to add something with lots of flavor. It is also what accounts for the weird, slightly disturbing texture of the eggs. But ignore that. Are you still waiting for it?

It's salsa!

Yes, cook salsa right into the eggs. So after the toppings (or fillings, really) have cooked for a minute or two, add the salsa and let that cover them and disperse it's flavor everywhere. Then add some cheese.

And after that has melted a little and covered everything, throw in some eggs and let them bring the whole menagerie together. It's super yummy because the eggs are just bursting with flavor (too cheesy? That's ok, they are cheesy) and the consistency is somewhat moist. Sometimes plain scrambled eggs are just dull and dry, but these are NOT! Clearly I am quite taken by this recipe. I do believe it is one of the most delicious things I have ever eaten in Baldwin. That and the apple cobbler they sometimes have.

Recipe of the Week

It pays to have friends.

This is a lesson I can certainly learn from. I like to keep all my ideas to myself until I've tried them. Then, if it didn't work, no one will ever have to know. But if it did, I can show everybody and they'll say, "Oh my! That is brilliant!" But sometimes life just works a lot better when you ask for help.

Exhibit A: recipe of the week ideas. I am just not brilliant enough to come up with all the ideas on my own, but hey, there is a whole school full of people out there who are eating several times a day in Baldwin. That's a lot of experience to glean from.

Since I have friends who work in Baldwin, they see a lot. It's like having eyes on the inside. I've got a man on the inside! Or in this case, a woman. My friend Charlee (who is a woman) was presented with a strange request when she was making omelets the other day: someone asked her to mix cottage cheese in with the omelet. Whhaat? Cottage cheese in the omelet, huh? Well hey, it doesn't hurt to try. Even if you are skeptical of cottage cheese, as I am.

So here's what you do: pick out your toppings. Anything you want. I chose ham, broccoli, and tomatoes. Because I was being healthy. Somewhat. So cook them in the frying pan, just as you would when preparing your normal, everyday omelet. And THEN you add the cottage cheese. Because this is not a normal, everyday omelet. It just melts into the mix like it was supposed to be there in the first place.

Once all your toppings are good and covered in melted cottage cheese, add your eggs. Mine started out looking like an omelet, but the cheese does make it harder to hold that shape, so it ended up as scrambled eggs. No shame in that. It's pretty simple, just cook it all up together. And if you're feeling adventurous, throw in some rosemary or whatever spices happen to be around. I am not well versed in my spices, so whatever you believe will augment the taste of this concoction, I'll trust your opinion. You'll be the one eating it, after all, so mix in whatever you like. Just make sure you mix in some cottage cheese too because, hey, I just made eggs that literally had cheese cooked into them! I honestly can't say that there was a strong taste to them, but there certainly wasn't a bad taste. Next time I shall try to add more cheese because everyone knows that more melted cheese makes everything better.

Looks yummy, doesn't it? Not bad Charlee, not bad.

Recipe of the Week

My mother will surely appreciate this one ;)

I promised that I had something grand planned! Here it is:

I call it...well I don't know what I call it...Here's what it is:

First, (and this is very important), spray a large cereal bowl with waffle iron spray, or what might work better is to grease it with butter. This is because we are going to commit an unforgivable crime in Baldwin--we are going to cook waffle batter in the microwave! It does tend to stick to the bowl, so I tried to keep it clean for my dish room friends.

I took two bowls and filled one with cream cheese, strawberry jam and sugar, just to make sure there was enough sugar in it, although I'm sure it tastes fine without the extra sugar. But what the heck, it's always fun to add extra sugar! And then I was planning on chocolate chips, but there weren't any today!! However, since they just melt anyways, chocolate sprinkles worked just as well. Mix it all up really well.

Then take your other bowl and cover the bottom with waffle batter, but not too full because remember we have the sugary filling to add. So add a good scoop of cream cheese whatever it has become on top of that waffle batter, and then finish it off by covering it with more waffle batter. Do remember that your waffle batter will rise in the microwave, so don't fill it to the top.

Then microwave for about two minutes and it should come out wonderfully fluffy and delightful. And steamy, sooo you should probably let it cool off before biting into it. The filling flooded out of the top a little bit, so it did not look as cool, but pretty much I've just created a waffle lava cake! And of course you must drizzle syrup on top, and although there were not chocolate chips today, there was strawberry topping which is a rare treat.

This pretty breakfast is rather sugary, but so worth it. I really like how the creamy chocolate-strawberry filling turned out.