Peanut Butter Waffle Toast

Betty Crocker's picture...








And mine...

, 

....yummmmmm.....

Betty Crocker is an absolute genius.  This recipe literally transforms a normal piece of bread into a waffle.  Just pour some peanut butter pancake batter over the bread, stick it in your waffle iron, and wah-la!  Waffle toast!  I did not grease my Belgian waffle maker because this makes the waffle extra crisp on the outside, and my waffle turned out big, crispy, and peanut buttery!  So delicious!  The inside is a little more dense than your average waffle because it's a piece of bread, but it's still very yummy.  I actually used an open hot dog bun as opposed to whole wheat bread, because those were my only two options and I love hot dog buns...but I'm gonna try the whole wheat bread next time I make it.  I topped mine with maple syrup, some maple butter, whipped cream, chocolate chips, and banana slices.  I guess you could say I like toppings(:  This recipe left my brain screaming with ideas about transforming more things into waffles...banana bread with this batter or chocolate/chocolate chip pancake batter, chocolate cake slices with this batter, and any other cake with any type of pancake batter around it, strawberry or blueberry bread with strawberry or blueberry pancake batter around it, or a cookie with pancake batter around it....I could go on all day!




You can find this magical recipe here.

Baked Sugar and Spice Donuts

Hallelujah Bisquik! I made these donuts this morning and they were SO good!  The credit goes to Bakergirl, and you can find the recipe here. You have to make them. Seriously. But be warned: they are incredibly addicting.  I would have these over Dunkin Donuts any day.  And you get a buttery-sugar mixture on your fingers and you have to lick it off and - omg they're just amazing!!  And because they're made with Bisquik, they were ready within 20 minutes of me stepping foot in the kitchen.  Oh Bisquik..where would the world be without you??

Melt-In-Your-Mouth Pancakes with Vanilla Almond Syrup

If you know me, then you'd know that I always eat my pancakes with -->peanut butter<--.  Pancakes without peanut butter is pretty much unthinkable for me.  For real, peanut butter makes everything better.  But these pancakes?  They didn't even need peanut butter;  they were that good without it!!  I'm sure peanut butter would have tasted great on them because I love different combinations of nutty flavors, but I didn't even want to put peanut butter on them! I do have one little confession:  I used Bisquick.  Usually, I never use Bisquick (cause recipes are almost always best from scratch, in my opinion).  Well..I never use it for the original pancake recipe on the box where you just add milk and an egg.  But I will use it for more complex recipes, like on their website and stuff.  So if you have Bisquick and you look underneath that original recipe, you'll see they have a recipe for "Melt-In-Your-Mouth Supreme Pancakes".  All you do differently than the original recipe is add sugar, lemon juice, and baking powder (the sugar makes them slightly sweeter and melt-in-your-mouth-like, and the lemon juice and baking powder make them fluffy and soft).  So I decided to make them (who can resist when it says "melt-in-your-mouth supreme"??).  The reason I didn't make the pancakes from scratch is because I wanted to make a syrup, and making homemade pancakes AND homemade syrup seemed a little too time consuming...and besides, I was hungry.  The sooner to eat the better, right?  I definitely don't regret saving time with the Bisquick, because they truly were melt-in-your-mouth amazing.  And the vanilla almond syrup just took them over the top.  The syrup is absolutely delicious; it has the perfect amount of almond and vanilla...I can't say I like it better than maple syrup, though, because they're two totally different flavors.  A little bit of this syrup goes a long way on these pancakes, so I don't recommend drowning your pancakes if you usually do.   Feel free to add whatever other toppings you'd like...I suggest butter and/or bananas.  I was going to try adding chocolate chips, but all the pancakes were eaten by my mom and I before I had a chance.  The next time I make these, I may try adding chocolate chips and coconut for a little almond joy experience.

Ingredients:

For the pancakes:

2 cups Bisquick

1 cup milk

1 egg

2 teaspoons baking powder

2 tablespoons white sugar

2 tablespoons lemon juice

Vanilla Almond Syrup:

• 3/4 cups white sugar
• 2 tablespoons light brown sugar
• 1 tablespoons corn syrup
• 1/2 cup water
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract

Instructions:

For the pancakes:

Combine all ingredients and let sit for at least 2 minutes. Preheat griddle to 350 degrees, or medium heat.  Pour about 1/4 cupfuls onto the griddle and cook until browned on each side.  Served hot with Vanilla Almond Syrup.

Vanilla Almond Syrup:

Place the white sugar, brown sugar, corn syrup, and water in a saucepan over medium-high heat. Bring mixture to a boil, reduce heat to medium, cover pan, and simmer 8 minutes. Stir in almond extract and vanilla.  Serve warm on top of pancakes.  Syrup will be thin, but it will thicken up in the fridge as it cools. Store leftover syrup in glass jars, cover, and refrigerate.

Quick, Apple Cinnamon Rolls

Bisquick is an amazing thing.  If you've ever been to the website, then you'd know that there are hundreds of easy, quick recipes you can whip up that always taste incredible.  I'd heard that Bisquick can be used to make cinnamon rolls so I decided to create my own...with apples.  I have a slight obsession with cinnamon rolls...they just taste so delicious! And apples are my favorite fruit, so I wanted to combine the two into a fantastic breakfast/dessert.  My attempt was a success.  Well..at first, I used too much sugar.  I had used 1.5 cups sugar in the sauce as opposed to the 1.25 listed below, and it was an okay amount for dessert, but way too sweet for breakfast.  So I scaled it down a little and it was perfect.  Still very sweet..but not too much.  This is so easy to make too!!  You don't have to worry about using yeast, and kneading, and waiting for the dough to rise like you do for typical cinnamon rolls.  These only take 15 to 20 minutes to prepare (minus the cooking time) tops.  Ohh Bisquick...where would the world be without you???

What's your favorite Bisquick recipe?

Yield: 6 rolls

Ingredients:

For sauce:

• 4 medium-large apples - peeled, pitted and sliced
• 2 cups water
• 1 1/4 cups white sugar
• 2 tablespoons all-purpose flour
•  
• For Rolls:
• 1 1/3 cups buttermilk baking mix (i used Bisquick)
• 2 tablespoons white sugar
• 2 tablespoons butter, melted
• 1/3 cup milk
•  
• For filling:
• 2 tablespoons butter, softened
• 2 tablespoons brown sugar
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In large saucepan over medium heat, combine apples, water, 1 1/4 cups sugar and flour. Cook, stirring constantly, until mixture boils. Boil for one minute, then reduce heat to low to keep warm.
3. In a large bowl, stir together baking mix, 2 tablespoons sugar, melted butter and milk to form a soft dough. Remove to floured surface and knead 8 to 10 times. Roll out into a 9 inch square.
4. Spread softened butter over dough. Combine sugars with cinnamon, and sprinkle mixture over dough. Roll dough into a log shape and cut into 6 - 1 1/2 inch slices. Pour hot apple mixture into an 8x8 inch baking dish. Place roll slices, cut side up, on top of apple mixture.
5. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Serve warm with sauce.