Saturday, April 12, 2014

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

Pancake Mini-Muffins

source: the pioneer woman
  • 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
  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
  • 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 
  • 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
  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.
If you ever try one of our recipes we would love to hear your feedback! Let us know if you like them or if you make any changes! We love comments! :)


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