Carmel Syrup

 Ok. There are many recipes for Carmel Syrup, but this one is my favorite. I've seen different flavors of carmel syrup that you can buy at the store. Guys! You can totally flavor this up! I added raspberries and oh my gosh!!!!! It was incredibly amazing! (um.. warning, the raspberries made it turn a grayish! The taste is amazing, but the color threw every one off.) You could add peaches or coconut or strawberries! The options are endless!!! But don't forget! This is amazing on it's own!

Melt:

2 C Butter

1 C Buttermilk

2 C Sugar 

2 T Light Corn Syrup (I use Honey)

Boil 3-5 minutes (If you want it thicker than syrupy, you can boil it longer)

Now Add:

2 Tbl Vanilla

1 Tbl  Baking Soda

Mix and poor on EVERYTHING!

BE YE WARNED! When you put the last two ingredients in it bubbles up and overflows from the pan if you are not using a big enough pan. Use a bigger pan than you think you need. ( about 4x the size)

French Toast --Pain perdu brioché au sucre vanillé

This is the BEST most creamy morning day dream that you will eat for breakfast!!! This is the way french toast is meant to be made! How do I know? Because one of the best benefits of learning french is that you can read french recipes and that is precisely what I have done! I have translated it here. Woohoo! You will not find better! My favorite part? Aside from the perfection of these, My germ OCD of slimy eggs has a no holds barred with the juicy creaminess of the middle because the juiciness is not from raw eggs! All of the eggs are on the outside fully cooked! Pheeewwwww!!! We could've died there! 

There is a lot of sugar in this recipe, I usually use half of what it calls for. I like to put the milk and egg mixture in containers that are square so that it fits the bread well.

Ingredients:

6 Pers.

• 12 slices of Brioche
• 1 Heaping Cup of Milk
• 1/2 C Sugar
• 1 pkg. Vanilla Sugar (or Vanilla)
• 5 Eggs
• 1.11 C Butter
• Syrup

• Instructions :

• Prep time: 10 min

• 1. Mix the milk and sugar and warm milk to help dissolve the sugar,  then stir in the vanilla. 

• 2. In a separate bowl, beat the eggs

• 3. Dip the bread slices in the milk mixture and then in the egg mixture and cook on a medium heat griddle or pan. Serve with fresh fruit, whipped cream and or syrup.

Brenna's Red Velvet Pancakes ;)

 HAPPY BIRTHDAY Brenna!!! You can thank Brenna for this recipe because she asked for Red Velvet Pancakes for her birthday. And quite honestly, when she did I rolled my eyes inside and thought, "blah. Those are a nice idea, but they are never that good... They are usually dry and kind of flat and sometimes rubbery. They taste ok, and the quality is never that great." Even at restaurants, they are always wanting. Like I get the idea! It's a good idea! Red chocolate pancakes, yum! Just not usually the most successful idea. But whatever. It's her birthday, I'll get her whatever she wants ;D Just because this recipe usually turns out a flop, doesn't mean that I won't give it my darndest! So I found two recipes online that looked like they could be promising possibilities and then I concocted this recipe from both of those, crossing my fingers that they will be at least somewhat good. There were recipes that used a red velvet cake mix...

GROSS! 

I don't want a disgusting cake mix for breakfast! I wanted a pancake that wasn't flat and rubbery, and dry! I wanted it to be somewhat moist (not doughy), fluffy if possible, and have a crumb to it. (Do you know what it means to have a crumb? It means that when you slice the confection with your fork, you will get a crumb along the side where you slice it. This is also how I like my cheesecakes! ;p) 

See that crumb? 😉😍

So I took the ingredients from both recipes that I thought would give me the best chance of producing these results, mixed it up, shut my eyes, and poured it in the pan and LO AND BEHOLD....... TA DAAAAAAAAA!!!!!! These were delicious!!! YAY!!! Finally a red velvet pancake recipe that is actually worth making AND eating!!! :D These are the best Red Velvet Pancakes that I have ever had! Even at restaurants! Yay! I'm so happy! Thanks, Bren for making me make these! :D

Here are the links to both of those recipes, and my recipe is below! ;)

https://www.tastemade.com/videos/red-velvet-mini-pancake-pockets

https://longbournfarm.com/wprm_print/10082

• Recipe: 

• 6 oz semisweet chocolate, melted (I used bittersweet/dark chocolate. my measurement was not exact.)
• 1 cup all-purpose flour
• 2 Tbls. sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1 cup buttermilk
• 2 tbsp unsalted butter, melted and cooled to room temperature
• 1 tsp vanilla extract
• 1 small bottle red food coloring

Topping/Syrup

• 125g cream cheese, room temperature
• ¾ cup unsalted butter, room temperature
• ½ tsp vanilla extract
• 1 ¼ cups confectioner’s sugar (I tried to replace some of the powdered sugar with maple syrup to replace some sugar, but also to thin it out.)
• 2 Tbls. Milk/ Cream/ Creamer
• Mini Chocolate Chips for topping
• Method:

1. Whisk together the flour, sugar baking powder and salt.
2. In a small bowl, whisk the eggs, milk, butter, vanilla extract and melted chocolate. (Make sure ingredients are not too cold or it will harden the chocolate when you combine them. However, my ingredients were a little cold and this did happen to me. I had to end up putting it in the microwave!) Add the red food coloring and mix well. 
3. Cobine this to the flour mixture and mix only as much as you need to to incorporate the ingredients. Let sit at least 5-10 minutes. Note: This batter is a thicker batter.
4. Spray pan with cooking spray (I used coconut oil) and cook on medium heat. Because these are thick, they take a little bit more time to cook. Use medium-low to medium heat. 

Filling

1. Beat the cream cheese and butter with an electric mixer until fluffy. 
2. Add the confectioner’s sugar and the vanilla extract and mix until combined. Thin with maple syrup or Creamer is my preference. 

Hash Brown Potatoes

You will NOT find better!!! Holy Cow these are amazing!!!

Recipe courtesy of Emeril Lagasse

Hash Brown Potatoes

Yield:4 to 6 servings

Level:Intermediate

Ingredients

5 medium baking potatoes, like russets (about 4 pounds), scrubbed

1/4 cup vegetable oil

3 tablespoons unsalted butter

1 cup diced yellow onions

2 teaspoons minced garlic

1 teaspoon Essence, recipe follows

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

Remove from the pan and serve hot.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/hash-brown-potatoes-recipe.print.html?oc=linkback

Carmel Syrup

This syrup is Rockin' Bomb! Put it on anything, and it's magically delicious. Especially the Pumpkin Pancakes! It's incredibly easy to make.

Melt-
2 C Butter
1 C Buttermilk
2 C Sugar
2 Tbl. Light Corn Syrup or Honey

Boil 3-5 min then add

2 Tbl. Vanilla
1 Tbl. Baking Soda

Warning! Use a bigger pot than you need. When you add the Baking Soda it bubbles up and over just like a science experiment! ;) It's kinda fun and novel, unless you have to clean it up! ;p

Blender Pancakes

I promised my sister that I would give her this recipe! So here it is!
If you can't tell, we are a pancake lovin' house!!  Who doesn't love pancakes?!? Here is another excellent pancake recipe!  My favorite things about this recipe is that: 1. they are whole wheat, but they are light and fluffy and delicious,  2. since they are whole wheat, they are very filling, and they don't leave me dragging like those delectable little white ones do, and 3. I think they are VERY EASY! My children can make these on their own! YES! No excuse NOT to bring Mommy breakfast in bed! ;)

1Cup Whole Wheat grains (no, not the flour, the actual grain ;)

1Cup Milk

Blend on high for 2 minutes (the mixture should be really thick and pasty! If it's not, try blending it longer.) Make sure to scrape down the lid and the sides, then add:

1/2Cup of milk and blend for 2 more minutes. 

While you're waiting, get the rest of your ingredients!

2 Eggs

1/2Cup Oil

1Tbls. Honey or Molasses

1/2 tsp. Salt

 Add these in and blend on high until mixed and add

1Tbls. Baking Powder. 

Don't over blend or they might turn out rubbery!

Pour out onto your favorite pancake pan, greased the way you like it, and bake them to your liking! ;)

If we have a ripe banana, we like to throw it in there with the eggs and oil. You can also stir anything else you would like to add into your pancakes when you are done blending. Enjoy!

Crêpes

Ingredients:

4 eggs
¼ cup sugar (2 tbsp if planning to use with savory filling)
½ tsp salt
2 cups whole milk
2 cups water
3 cups all-purpose flour
1 tsp baking powder
½ cup vegetable oil or melted butter (I use oil, but sauté them in butter later) + a bit of oil for a pan

About ½ stick of unsalted butter for brushing the crêpes later

Preparation:

In a large bowl whisk together the eggs, sugar and salt. Add milk and water, stir.
Sift the flour with baking powder and add to the wet ingredients in the bowl. Whisk well, you don’t need any lumps in the batter. Add the oil, whisk again.

Heat an 8-inch frying pan or a crêpe pan (if you have one) over medium heat. Very lightly brush it with oil and pour a shy ¼ cup of batter onto the pan (use a measuring cup). Wait until the surface doesn’t appear wet and the crêpe is lightly browned on one side, about a minute, flip the crêpe onto the other side. Brown this side as well, take it out off the pan, put on a plate and brush the crêpe with some melted unsalted butter. Or you can just dot the crêpe with tiny piece of butter and let it melt by itself. This will give the crêpes even more flavor and prevent them from sticking together. Go on with the rest of the batter. You can serve them right away with sour cream, honey, maple syrup, lemon curd or your favorite jam. Or wait until they are cold enough to handle and fill them with the filling of your choice. Before serving, sauté the crêpes in melted butter over medium heat until they nice golden 

Homemade Strawberry Syrup

This is my favorite strawberry syrup!  For me many other's pale in comparison because they don't have what this has     -BUTTER-!  I love it! It's divinely wonderful on waffles and pancakes! It gives your breakfast foods the richness they were starving for! But it's not just for breakfast, it goes well on desserts too! Treat yourself with this syrup that says "I love you" because you're worth it! ;) 

1C. Sugar

2 Tbls. Cornstarch

3/4 C. Water

1&1/2 C. Sliced frozen, or fresh Strawberries

1/2 Stick Butter (REAL butter, folks! If you want it to live up to it's potential, feed it REAL butter! ;)

Mix sugar, starch, and water in a pan and cook over medium hear until boiling and thick. Add berries and butter. Stir until blended.

Pumpkin Pancakes

This is a most excellent pumpkin pancake recipe!! The best I've had, I think I can say! The other's I've tried are fluffy like a pancake and have a light flavor of pumpkin. These are heavy and creamy like pumpkin pie, and taste by far closer to it than those fluffy ones! Oh they are lucsious for breakfast with Carmel / Buttermilk Syrup! A party in your mouth! Enjoy!!

Sift:

2 Cups Flour

4 tsp. Baking Powder

1 ½ tsp. Cinnamon

½ tsp. Nutmeg

¼ tsp. Allspice

¾ Cup Sugar

Mix together:

1 ½ Cups pumpkin

3 Eggs

1 Cup Buttermilk

¾ Cup Vegetable Oil

1tsp. Vanilla

4 oz. chopped pecans (if you can get away with nuts in your pancakes I never put them in. Chocolate chips are my favorite substitute! ;)

Sift the dry ingredients together first. Stir together the mixed wet ingredients with the dry. Stir in pecans (or chocolate chips) just before ready to cook. If you like them a little bit more spicy, I add about ¼ tsp more of the spices. These pancakes take a little bit longer to cook so I cook them at a little bit lower temperature

IHOP Country Griddle Cakes

(Only MINE are chocolate)

These are Yummy! (Why else would I put them on here?? :) We love them most with Chocolate Cream of Wheat!! Mmmmm Chocolate for Breakfast mmmm!!!

(Cream of Wheat Pancakes)
1 1/4 cups flour
1/3 cup instant Cream of Wheat cereal ( I use the chocolate kind! :)
1/3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1& 1/2 cups butter milk
1 egg
1/4 cup vegetable oil

1/2 tsp. salt

Combine all ingredients. Mix at high speed of electric mixer until smooth. Pour onto hot, buttered skillet and cook 1 to 2 minutes per side or until brown.

IHOP Harvest Grain and Nut Pancakes

These are wonderful!!! They are healthy! I love that they are whole grain and wonderful!!! We all love them, even the children! You can make the nuts as large or fine as you like. I let the batter sit for a few minutes for the oatmeal to soak up a little moisture and thicken the batter.

Time 10 minutes
Serves 4
Ingredients:
¾ C. Oats
¾ C. whole-wheat flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ C. buttermilk
¼ C. vegetable oil
1 egg
¼ C. sugar
3 T. fine chopped blanched almonds
3 T. chopped walnuts
How to make it
Lightly oil a skillet or griddle, and preheat it to medium heat. Grind the oats in a blender or food processor until fine, like flour. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.