4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
someone let me come over so i can make these right fucking now
4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.
My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll
reblogging for the recipe
I have very few rules in life but
- always doubling the garlic suggested in recipes
has served me well
1 Tbs. cinnamon powder
1 tsp cocoa powder
1 tsp nutmeg powder
2 tsp cornstarch
15 drops lavender or rosemary essential oil
*If you prefer a loose powder, leave out the essential oils.
1. Adjust the levels of ingredients to your shade and mix well in a small bowl, and break up any clumps until it’s smooth. Place the powder in a clean, empty compact and pack it in firmly.
A few tips on the color:
Cinnamon provides glow.
Cocoa gives depth and darkness .
Nutmeg will give a sun-kissed brown.
Cornstarch spreads it all out and lightens it.
Essential oil keeps it together and thickens it.
how cool is this! I just wonder if my skin would be sensitive to the cinnamon….still want to try it though!
Introducing: DIY Energy Bars. Deliciously addictive, packed with protein, naturally vegan, and gluten-free. These bars are our new favorite office snack.
Everything Springtime Salad
- 1 head of Romain lettuce (or other green leafy vegetables) - chopped finely
- 1 large apple, such as Fuji or Gala - cored and shredded on the large-holed side of a box grater
- 1-2 carrots - peeled and finely shredded
- 1-2 small cucumbers - peeled, optionally seeded and finely chopped
- 1-2 tomatoes - finely chopped
- 1 pear - cored, finely chopped
- 2 ripe kiwi - peeled and chopped
- handful of strawberries - finely chopped
- handful of radishes - finely chopped
- 1 ripe mango - peeled, pitted and finely chopped
Parsley, dill, basil, mint, radicchio, celery, salad turnips, rutabaga, celery root, blueberries, starfruit, peas, green beans, edamame.
Place all the ingredients in a large bowl, toss gently, and enjoy the flavors of spring!