please please please appear on my desk right now.
it would make writing this paper much less painful.
Apple Cider Buttermilk Pancakes with Apple Caramel Syrup
Apple Cider Caramel Syrup
1 quart apple cider
5-1/2 cups sugar
7 half pint jars and lids
If canning, heat your oven to 200 degrees. On a cookie sheet place your clean jars and lid pieces. Put in oven until ready to use.
Place a small plate in your freezer.
Start with an even layer of 3 cups of sugar in a heavy-duty pan, such as a deep skillet. Heat the sugar over moderate heat, until it begins to melt. Continue cooking over very low heat, stirring as little as possible, until the entire mixture has becomes a dark amber liquid. Meanwhile begin the apple cider mixture.
In a large stock pot, combine the apple cider and remaining sugar. Bring to a full rolling boil, stirring constantly. Boil for 2 minutes, stirring constantly.
Add in caramel sauce. The caramel will seize up. Return the juice to a low boil and continue to stir until the seized caramel liquefies into the sauce. Continue to cook until the sauce feels slightly thickened. Pour a teaspoon of sauce onto the small plate in your freezer. If, after a minute, the apple caramel mixture feels like a syrup to the touch and appears decently thick, you are ready to can it. If not, continue to cook testing every few minutes.
When ready remove the tray of jars and lids from the oven. Ladle or pour the syrup into the jars leaving only a ¼ inch gap at the top. Put on lids tightly, and carefully, and then place, lid side down on the counter to cool (this is seal the jar and sterilize the air left inside). Allow to cool completely before turning right side up and storing.
If using immediately put into a storage container and allow cooling slightly before eating.
Store opened unused syrup in the refrigerator.
Apple Cider Buttermilk Pancakes
1 cup flour
1 tablespoon vanilla sugar or 1 tablespoon sugar and ½ teaspoon vanilla
1 teaspoons baking powder
½ teaspoon kosher salt
3 tablespoons powdered buttermilk**
¾ cup apple cider
1 egg
½ cup butter, melted
In a bowl combine the flour, vanilla sugar, baking powder, salt and buttermilk. Combine cider, egg, and melted butter in a separate bowl. Stir wet ingredients into dry ingredients. Pour batter by ¼ cupfuls onto a lightly greased hot skillet, griddle or pan. Flip when bubbles appear on top of pancakes and finish cooking.
** I use buttermilk powder in the pancakes, which is something I highly recommend owning, as buttermilk will often go bad before used fully, and the powder has a higher variety of uses! I bought mine in the baking section of my local grocery store.
All healthy meals should include a protein, fat, and carb. This is a simple guide to mix and match meals for yourself! If you have any more foods you think I forgot, reblog and add your own! (:
(via coffee-and-control)
Raspberry Chocolate Chip Muffins
1 cup unbleached all-purpose flour
2/3 cup whole wheat flour3/4 cup quick-cooking oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chipsDirectionsIn a large bowl, combine the first seven ingredients.Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened.Fold in raspberries and chocolate chips.Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean.Cool for 5 minutes before removing from pan to a wire rack.”
(via prettygirlfood)
Calories (noun) - Tiny creatures that live in your closet and sew your clothes a little bit tighter every night.
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Pumpkin Yogurt Dip with Cinnamon Flatbreads, Mini Corn Muffins and Apple Slices
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