Pancake Cups Sunday, Jul 20 2014 

The other day I was bored and flipping through my facebook feed and came across a recipe for “Quick and Tasty Pancake Cups”, and yes they were all that the description implied.  You can find the original recipe at the

Rural Spin  http://ruralspin.com/2012/11/10/quick-and-tasty-pancake-cups/

 

I will also post the recipe here.  They were really simple to mix up and bake.  The only difference I found in what I made and what their recipe called for was the serving amount.  I don’t know if they had a deeper cupcake pan than I did but their recipe called for a yield of 6 cakes and mine filled up a 12 cupcake pan.

 

pancake cup

As you can see from my pic I was enjoying mine while surfing the net.  I had 12 of these delicious little cups and my husband scoffed them down in record time.

I did make some changes from the original recipe they are noted below except for my milk substitution.  I didn’t have any milk in the house so I used a 1/2 cup of yogurt instead.

There are many things that you can use to top these pancakes, the sky is the limit.  Since I made these in the middle of the night and my choices were limited to what I had in the house they weren’t all that fancy.   I took heavy cream and mixed it with sugar and used that as the topping.  I bet they would be to die for if you took berries and reduced them in sugar then pour them on top!

 

INGREDIENTS:

1/2 cup milk

1/2 cup flour

3 eggs

3 T butter, melted

pinch of salt

1 t vanilla extract

1 t lemon juice

 
INSTRUCTIONS:

Preheat your oven to 400 F

Take a muffin tin and butter each cup well.

Place all of your ingredients (make sure the melted butter is cooled a tad so it doesn’t cook the eggs) in a blender.  (I used the food processor)

Be sure the flour goes in last and is on top of the other ingredients; if you put the flour in first much of it will clump in the bottom of the blender.

Whiz for 30 seconds or so or until all of the lumps are gone and the batter is smooth Divide your batter by pouring into your muffin tin in equal amounts.

The batter will puff up quite a bit in the oven, then fall when cooled.
Pop into the oven for 15 minutes, or until the tops are just starting to brown. You will see these puff up quite a bit in the oven — this is good! When they are done, remove them from the oven and they will immediately start to fall. This is good, too! They will fall until cups are formed in each pancake.

Take a knife and run around the inside of each muffin cup to loosen the pancake cups. Take a fork and release them from the bottom–they may stick a tad so be careful.

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Holiday Dilemma Friday, Nov 22 2013 

I have been living outside of the United States for 8 months now.  One thing I am noticing living this far from home is that when a holiday rolls around I just am not feeling it.  As Thanksgiving approaches I am debating how I should handle this holiday.  I keep going back and forth in my head should I even bother with the traditional meal I have eaten for 35 years of my life; should I depart from that; or should I start my own traditions with my husband.  He is not American and does not have a clue what I am even talking about when I try to describe my holidays.

I am leaning towards new traditions.  I am having a hard time this year establishing any kind of traditions.  I feel like I have let myself down by not doing all those special things that I would have done if I was in America.  I know that my husbands holidays are lacking as well, partly because I have no clue what is expected for each one and mainly because food is a large part of holidays; no matter where in the world you are.  I am  seriously struggling to learn how to make the dishes he is use to eating.  It has been UGLY… really ugly!

With less than a week to go till the big event I am no closer to a decision than I was at Halloween when I started thinking about this.  The one plus is no matter what I decide I will not have the stress or feeding a crowd of people and for that I am THANKFUL.  It is nice to slim down my circle and just worry about us, I think everyone should do that once in a while.  If you are the one making dinner every year, pass it off to another relative and be able to actually enjoy the holiday.  Let the kids handle the dinner or your sibling we are not superwoman/superman and if we do not take time to enjoy life it will be gone before we realize it.

Hell maybe I will just throw in the towel and make him take me out to dinner!  I have no one to impress here, he won’t miss not having a turkey and days worth of cooking.  Then I will get to enjoy being with my family!

Potato Salad Convert Wednesday, Nov 20 2013 

Let me start this by saying I hate potato salad.  All my life my family has made a mayo based one and frankly I think it sucks.  Everywhere I have tried this nasty mayo pickle filled dish and always makes me gag.  Do not even get me started on the store bought crap. That stuff could kill ya!!

So yesterday when I came across and oil and lemon based sauce I was bored and said what the hell I will try it.  OMG!!! It was fabulous!  My husband even loved it.

Lemon Vinaigrette Potato Salad Recipe

 3 pounds red potatoes, cut into 1-inch cubes

1/2 cup olive oil

3 tablespoons lemon juice

2 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

1 tablespoon red wine vinegar

1 teaspoon grated lemon peel

3/4 teaspoon salt

1/2 teaspoon pepper

1 small onion, finely chopped

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.

Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. 

 OK now my spin on this recipe, I used regular old potatoes because that is what I had in the pantry.  I omitted the lemon peel, because I have never used lemon peel in my life and don’t feel the need to start now.  I also used lemon juice from a jar.  *GASP*  I know, I know but seriously do I look like Martha Stewart???

Instead of basil I used thyme because I had that on hand.  The red wine vinegar well lets just say apple cider vinegar works just fine.

 It still turned out so good I recommend everyone try this dish.  A total plus was it was so simple to make.