Red Velvet Pancakes

My kids new obsession for breakfast is red velvet pancakes. They are more like a dessert, so beware!!! Good idea for holidays, special occasions, or just want the kids to eat breakfast!

2 cups all purpose flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 t. baking soda
1/2 t. salt
2 cups milk
2 tbsp. white vinegar
1/2 cup white sugar
2 lg. eggs
1 1/2 t. red food coloring
2 t. vanilla extract
2 Tbsp. vegetable oil.

Whisk eggs and set aside. Stir together all the dry ingredients. Add the egg, oil, vinegar, and mix in with the dry ingredients. Last stir in the food coloring. Heat a skillet or griddle with a tab of butter. I pour about an ice cream scoop amount of batter for each pancake. Turn when they start to bubble. About 2 minutes on each side.

For the topping I used real maple syrup. I also made a glaze out of confectioners sugar.

Hungarian Sour Cream Cookies

These cookies were really easy. They have a nice soft texture. I dusted them with powdered sugar.  Delicious!!

1/2 cup butter, at room temperature
2/3 cup sugar
1 egg
1/4 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups self-rising flour
1/2 teaspoon baking powder
Preheat oven to 350 degrees.
In a large bowl, combine butter and sugar; stir in egg, sour cream and vanilla extract.  Stir in flour and baking powder.
Form the dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet. Bake for 10 minutes until cookies are set but still very pale. Remove to a rack and cool completely.
Makes about 52 cookies.

Sweet Gibanica

We had our cousin Jenny over for an ethnic feast. Jenny brought szalonna , kolanche , and Hungarian wine. I made chicken paprikash and sweet gibanica.

                                    Gibanica Recipe

• Apricot Filling:
• 1 (9-ounce) package dried apricots, finely chopped
• 1/2 cup sugar
• 2 tablespoons butter
• 1/4 teaspoon cinnamon
• Raspberry Filling:
• 1 (10- to 12-ounce) jar red raspberry preserves
• 2 tablespoons honey
• Cheese Filling:
• 1 (8-ounce) package softened cream cheese
• 1 pound small curd creamed cottage cheese
• 1/3 cup sugar
• Grated zest of 1 lemon
• 6 large eggs, separated
• 1/2 cup sour cream
• .
• 1 pound thawed filo dough
• 4 ounces (1 stick) melted butter
• Confectioners' sugar

1. To make the apricot filing: Place apricot pieces in a small saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer until soft and thickened, about 20 minutes. Remove from heat and stir in 1/2 cup sugar, 2 tablespoons butter and cinnamon. Set aside to cool.
2. To make the raspberry filling: In a small bowl, mix the raspberry preserves with honey and set aside.
3. To make the cheese filling: In a large bowl, beat cream cheese until smooth and blend in cottage cheese, sugar and lemon zest. Beat in egg yolks one at a time. Add sour cream and beat again. In a separate medium bowl, beat egg whites until stiff and fold into the cheese mixture. Set aside.
4. To assemble: Heat oven to 350 degrees. Lightly butter a 13x9-inch glass pan (so you will be able to see if the bottom is baked). Place filo in bottom of pan and lightly brush with butter.Place a second piece of filo dough and lightly brush with butter. Spread half the cheese mixture on top.
5.  Place filo on top of cheese and lightly brush with butter. Place a second sheet of filo dough on top and lightly brush with butter. Spread half the apricot filling on top and repeat with 2 more sheets of buttered filo dough, followed by the raspberry filling and 2 more  sheets of buttered filo dough. Continue in this manner until all the fillings are used. End with 2  sheets of buttered filo dough on top. Brush any remaining butter on top of dessert.
6. Bake 55 minutes or until golden. Allow to cool. Cut into squares and sprinkle with confectioners' sugar.           

                                        

                                                

Ronnie's Birthday cake!

Ronnie's big Birthday bash is tonight!! I made him a super simple oreo cake. I like that it has chocolate on top instead of frosting. 
Here is the recipe. Enjoy!! http://www.kraftrecipes.com/recipes/chocolate-covered-oreo-cookie-cake-90307.aspx

Red Velvet Crinkle Cookies

Have you tried the Red Velvet Crinkle Cookies at Panera!?!? I thought I'd make some for the kids for Valentine's Day. Super easy. 
 

1 box red velvet cake mix
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar
1/2 cup white or chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine cake mix and flour. Mix together cake mix, flour, eggs, oil and vanilla extract. Stir in chocolate chips. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball.(I just kind of dropped it in the sugar) Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and cookies begin to crack.

Holly wreaths (remember my coloring book?)

No-Bake Holly Cookies

What You Need

1/3 cup butter or margarine

30 JET-PUFFED Marshmallows

1-1/2 tsp. green food coloring

3 cups corn flakes

2 Tbsp. cinnamon red hot candies

Make It

MELT butter in large saucepan on low heat. Add marshmallows; cook and stir 3 to 4 min. or until melted. Stir in food coloring.

ADD cereal; stir to evenly coat. Drop by tablespoonfuls onto waxed paper-covered baking sheets sprayed lightly with cooking spray. Press candies into cereal mixture, flattening each mound slightly.

Schyler's piglet cake. He's loved piglet since he was 1 years old. I was gonna make hoho cupcakes. That sounds really yummy. I hate to make them though, because I would end up eating almost all of them. :)