Happy National Maple Syrup Day!!! – Bacon Pancakes with Maple Peanut Butter Syrup

6

a6b924c5-d5b7-496a-b4eb-925402c39b90

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

INGREDIENTS

3 – tablespoons peanut butter

1 -tablespoon butter or margarine, softened

1/2 -cup maple-flavored syrup

Pancakes

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)

DIRECTIONS

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.

COOK N HOME 15 PIECE NON STICK BLACK SOFT HANDLE COOKWARE SET

Happy National Cupcake Day!!! – Tell us your Favorite Cupcake?

3

multi-cupcakes_15

QUICK DOUBLE CHOCOLATE CUPCAKES

INGREDIENTS

1 box devil’s food cake mix, such as Duncan Hines Moist Deluxe

1/2 cup vegetable oil

3 eggs

1 cup mini semisweet chocolate chips

2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color

Cupcake Toppings:

Licorice whips

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

NYC May 09 2 189

DIRECTIONS

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

SIMPLY CALPHALON NONSTICK 6-PIECE BAKEWARE SET

About these ads

Happy National Cocoa Day!!! – HERSHEY’S “Perfectly Chocolate” Hot Cocoa

2

tumblr_m7bpe2044i1rr1gmoo1_500

Ingredients

  • 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)

5265_en-us_large

Directions

  1. 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.
  2. 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.

Credit: Hersey’s

Nespresso Inissia Espresso Maker, Black

Happy National Chocolate Brownie Day!!! – HERSHEY’S Ultimate Chocolate Brownies Recipe

5

4315_en-us_large

HERSHEY’S Ultimate Chocolate Brownies Recipe

Ingredients

  • 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)

    Directions

    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.

    Credit: Hersey’s

    KitchenAid Classic 17-piece Tools and Gadget Set, Black

    Happy National Pastry Day!!! – Tell us what’s your favorite Pastry!!!

    10

    image

    Happy National Cookie Day!!! – Tell us your favorite Cookie!!!

    11

    720a9912ddab35eb081af35213bb5061.jpg

    GoWISE USA Slim Digital Bathroom Scale – Measures Weight, Body Fat, Water, & Bone Mass 400 Lbs Capacity Tempered Glass (Black)

    tea_cookies     cookies_holiday_christmas_assorted

    Happy National Pie Day!!! (Dec. 1st) – Bacon Pie [ Tell us what’s your favorite pie!!!]

    3

    d3f46e84-312f-4584-9114-7338d6afe4a3

    Ingredients

    12 – slices bacon, crisply cooked, crumbled

    1 -cup shredded Swiss cheese (4 oz)

    1/3 -cup chopped onion

    3/4 -cup Original Bisquick™ mix

    1 1/2 -cups milk

    3 -eggs

    1/8 – teaspoon pepper

    Directions

    • 1
Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
    • 2
In medium bowl, beat remaining ingredients until blended; pour into pie plate.
    • 3
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

    This pie is impossibly easy because there is no crust to roll out. The crust forms as the pie bakes. Chop 3 green onions to use instead of the chopped yellow onion. You’re frying anyway, so why not fry a double batch of bacon and store the extra in your freezer? Having fried bacon on hand is great for sandwiches, seasoning vegetables and making Impossibly Easy Bacon Pie even easier. If you’re lucky enough to have leftovers, reheat them in the microwave oven. Cover with waxed paper and microwave 1 slice on a microwaveable plate on Medium (50%) for 2 to 3 minutes or until hot. Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

    Credit: Betty Crocker

    The Best Silicone Heat Resistant Grilling BBQ Glove Set – Great for Use in Kitchen Handling All High Temperature Food – Use As Potholder – Protective Oven, Grill, Baking, Smoking and Cooking Gloves – 10 Fingers Easier to Handle Hot Food Than Mitts! The Original Gecko Grip Gloves!

    Happy National Chocolates Day (Nov. 29th) & Mousse Day (Nov. 30th) – ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE

    2

    unnamed

    ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE

    INGREDIENTS

    For the cake and mousse:

    1 18 .25-ounce box devil’s food cake mix (plus required ingredients)

    14 ounces bittersweet chocolate, chopped

    12 tablespoons (1 1/2 sticks)

    unsalted butter, diced

    1/4 cup strong coffee

    10 large eggs, separated

    1 1/2 cups plus 6 tablespoons sugar

    1 teaspoon vanilla extract

    1/2 teaspoon salt

    2 cups cold heavy cream

    For the shell and sauce:

    12 ounces bittersweet chocolate, chopped

    3/4 cup heavy cream

    5 tablespoons light corn syrup

    2 tablespoons unsalted butter

    To serve:

    1 1/2 cups cold heavy cream

    1 tablespoon sugar

    1 pint vanilla ice cream

    ART OF APPRECIATION GIFT BASKETS GODIVA GOLD CHOCOLATE GIFT BASKET

    DIRECTIONS

    Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.

    Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.

    Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.

    Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.

    Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.

    Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

    Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.

    Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.

    To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.

    Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

     

    Happy National French Toast Day!!! (Nov. 28th) – Fluffy French Toast

    4

    Fluffy-French-Toast-2

    Fluffy French Toast

    Ingredients

    Original recipe makes 12 slices

    • 
1/4 cup all-purpose flour
    • 
1 cup milk
    • 
1 pinch salt
    • 
3 eggs
    • 
1/2 teaspoon ground cinnamon
    • 
1 teaspoon vanilla extract
    • 
1 tablespoon white sugar
    • 
12 thick slices bread
    • PREP
10 mins
    • COOK
20 mins
    • READY IN
30 mins

    Directions

    • Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
    • Heat a lightly oiled griddle or frying pan over medium heat.

    Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

    Step2 Step 2 LifeStyle Dream Kitchen

    Happy National Cake Day!!! (Nov. 26th) – Almost-Famous Molten Chocolate Cake

    3

    Almost-Famous Molten Chocolate Cake

    Almost-Famous Molten Chocolate Cake

    Ingredients

    For the Cakes:

    6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)

    1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting

    1 1/3 cups all-purpose flour

    1 teaspoon baking soda

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    3 tablespoons milk

    1/4 cup vegetable oil

    1 1/3 cups sugar

    1 1/2 teaspoons vanilla extract

    2 large eggs, at room temperature

    For the Fillings and Toppings:

    8 ounces bittersweet chocolate, finely chopped

    1/2 cup heavy cream

    4 tablespoons unsalted butter

    1 tablespoon light corn syrup

    Caramel sauce, for drizzling

    1 pint vanilla ice cream

    Taobao Building Superman + Wonder Woman Anime Cartoon Hero Character Series Modern Family 2pcs Apron Couple Kitchen Aprons

    Directions

    Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.

    Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.

    Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.

    With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

    Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

    How To Assemble the Cake:

    Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.

    Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

    Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

    Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

    Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.

    Plug the hole with a cake scrap. Save or discard any remaining scraps.

    Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

    Waterpik WP-900 Water Flosser and Sonic Toothbrush Complete Care