Saturday, April 12, 2014

I don't know if I'll ever want regular pancakes again

Pancake Mini-Muffins

source: the pioneer woman
Ingredients
  • 3 c Flour
  • 1 Tbsp Baking Powder
  • 3 Tbsp Sugar
  • 3/4 tsp Salt
  • 2-1/2 c Milk
  • 1 Tbsp White Vinegar
  • 2 whole Eggs
  • 1 Tbsp Vanilla Extract
  • 4 Tbsp Butter, Melted
  • Blueberries (optional)
  • Chocolate Chips (optional)
  • Warm Syrup, For Serving
Directions:
  1. Preheat the oven to 425 degrees. (**See note below.)
  2. Sift together flour, baking powder, sugar, and salt. Set aside.
  3. Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
  4. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
  5. Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
  6. Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
  7. Serve warm with warm syrup!
**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

Chinese Food Anyone?

Chinese Orange Chicken

source: DANG delicious
Ingredients
  • 1 1/2 lbs boneless, skinless, chicken breasts, cut into 1-inch chunks
  • 1 c + 2 Tbsp cornstarch, divided
  • 2 large eggs, beaten
  • 1 c vegetable oil
  • 1/2 tsp sesame seeds
  • 1 green onion, thinly sliced 
marinade
  • 1 c chicken broth
  • 1/2 c freshly squeezed orange juice
  • 1/2 c sugar
  • 1/3 c distilled white vinegar
  • 1/4 c soy sauce
  • 2 cloves garlic, minced
  • 1 Tbsp orange zest
  • 1 tsp Sriracha, or more, to taste
  • 1/4 tsp ground ginger
  • 1/4 tsp white pepper
Directions
  1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
  4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  5. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  6. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.
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