BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP
Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that’s made using Bisquick® mix and served with maple and peanut butter syrup.
Maple-Peanut Butter Syrup
3 – tablespoons peanut butter
1 -tablespoon butter or margarine, softened
1/2 -cup maple-flavored syrup
2 -cups Original Bisquick™ mix
3/4 -cup milk
1/4 – cup maple-flavored syrup
2 – eggs
1/2 – cup real bacon pieces (from 3-oz package)
In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
2 Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
3 In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
4 For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.
QUICK DOUBLE CHOCOLATE CUPCAKES
1 box devil’s food cake mix, such as Duncan Hines Moist Deluxe
1/2 cup vegetable oil
1 cup mini semisweet chocolate chips
2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color
Crushed peppermint candies
Crushed lemon drops
Multicolored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings or graham cracker cereal squares
White Faux Buttercream:
3 sticks (12 ounces) unsalted butter, at room temperature
4 cups confectioners’ sugar
3 tablespoons whole milk, at room temperature
2 teaspoons vanilla extract
Food coloring, such as yellow, blue and red, or your favorite, if desired
Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners’ sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
Yield: about 8 cups, enough for at least 6 dozen cupcakes
Prep Time: 10 minutes
Ease of preparation: easy
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- 1/2 cup sugar
- 1/4 cup HERSHEY’S Cocoa
- Dash salt
- 1/3 cup hot water
- 4 cups (1 qt.) milk
- 3/4 teaspoon vanilla extract
- Miniature marshmallows or sweetened whipped cream (optional)
- Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
- Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.
VARIATIONS: Add one of the following with the vanilla extract:
SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.
CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.
SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.
COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
CANADIAN COCOA: 1/2 teaspoon maple extract.
MICROWAVE SINGLE SERVING: Combine 1 heaping teaspoon HERSHEY’S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.
YOU’LL GET TO RECHARGE.
Often times when we’re surrounded by other people, we’re expending a lot of energy. Trying to keep others happy, make them laugh, soothe their egos, read their emotions, and all of the other rigors that come along with regular interaction.
It can be mentally draining if you’re constantly connected to other people. A little alone time lets you recharge and take a break from the emotionally and mentally taxing job of constant interaction.
YOU’LL REFLECT MORE OFTEN.
Your life is always moving at a crazy fast pace. So fast in fact, that it’s probably rare when you have a moment alone to sit and reflect on your life.
Being alone gives you the perfect opportunity for a little self reflection. Since you aren’t spending so much time processing the thoughts and feelings of others, it’s the best time to turn your focus inwards.
Solitude provides the perfect environment for reflection.
YOU’LL GET IN TOUCH WITH YOUR OWN EMOTIONS.
Again, when you’re surrounded by other people all the time, you’re constantly trying to read, and cater to, the other persons’s emotions. So much so, that you could end up losing touch with your own.
When you start to enjoy being alone, you’ll gain a greater perspective for your own emotions. You’ll create a deeper understanding of what makes you happy, what upsets you, and what saddens you.
With that knowledge, it’s then easier to regulate your emotions. But it all starts with understanding how you feel, and that comes from a little bit of solitude.
YOU’LL START DOING THINGS YOU ACTUALLY ENJOY.
When you’re constantly in the company of other people, you’re always making compromises in order to find solutions that the entire group can enjoy. And unfortunately, the things you want most, may not always line up with what the group wants.
So it’s easy to enjoy being alone once you realize that doing so gives you more freedom to do the things you actually want to do.
YOU’LL BECOME MORE PRODUCTIVE.
Being in the company of other people can be fun and entertaining, but it can also seriously affect your productivity. There are times when the company of other people acts as nothing more than a distraction from getting your work done.
Time spent alone can be some of the most productive time in your life—mostly because there are less distractions, and you can just put your head down and get to work.
YOU’LL FEEL MORE INDEPENDENT.
Once you enjoy being alone, you’ll feel more confident in your ability to actually be alone. And that naturally leads to you feeling more independent.
You’ll no longer feel that anxiety, or burning desire for company, once you learn to enjoy being alone. You won’t feel the need for constant interaction with other people, or the anxiety associated with looking around and seeing no one but yourself.
YOU’LL GET A BREAK FROM CONSTANTLY TRYING TO KEEP OTHER PEOPLE HAPPY.
Life is filled with relationships, and most relationships only last when both people are kept happy. And that can turn into a draining job depending who that relationship is with. Now, this does’t only apply to personal relationships, but every kind of relationship.
Once you’re alone, the only person’s happiness you have to worry about in that moment, is your own. You can treat yourself to thing that makes you happy, but may have upset someone else.
YOU WON’T HAVE TO APOLOGIZE FOR ANYTHING.
When you start to enjoy being alone, you’ll quickly see that solitude means you don’t have to keep apologizing for what you’ve done. So often, we do things that end up upsetting other people, or hurting someone else’s feelings, and then have to quickly apologize for it.
But when you’re alone, you don’t have to apologize for anything. And that takes a lot of pressure out of most situations. You get to stop second guessing everything you say, or every move you make because you’re afraid someone is going to be offended, or saddened, and angered.
YOU’LL STOP LOOKING FOR VALIDATION.
So often we feel we the need to get the “OK” from our friends and family before we take action. We constantly look to other people for advice on what we should do next.
Of course, there are times where it’s not only perfectly acceptable to ask for advice, but downright necessary. But there are also times where we’re perfectly capable of acting on our own, be we instead of looking to others for ananswer.
When you start to spend more time alone, you’ll learn to trust your instincts and make decisions without any third party validation.
Credit: Life Hack
HERSHEY’S Ultimate Chocolate Brownies Recipe
- 3/4 cup HERSHEY’S Cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter or margarine, melted and divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
- ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
- Additional HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (optional)
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Garnish with chocolate chips, if desired. Cut into squares. Makes about 24 brownies.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk,
beating to spreading consistency (additional milk may be needed). Stir in vanilla.
About 2 cups frosting.