Category Archives: Homemade

Review of Egg-Shaped Cake Batter Rice Krispy Treats

This weekend I attempted something I have seen floating around on both pinterest and Facebook: Egg Shaped Rice Krispy Treats. Now I did decided to go extra special in doing so and make them cake-batter flavored. We love cake-batter flavored Rice Krispy Treats. When I make them they go faster than most any other dessert that I make. So naturally I thought it would be fun to have them in an Egg shape for Easter.

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Well let me tell you the egg shape was a bust. I found out just how messy it is to put them in the eggs. I also forgot to use non-stick spray. So the eggs stuck to the plastic shells. From there I could not get the two halves of the egg to form together into one solid egg.

My verdict: The egg-shaped Rice Krispy treats are not worth the hassle.

I took my remaining batter and simply formed your traditional Rice Krispy Treats. If you are looking for a tasty recipe that is a little different from normal and sure to be a big hit check out Gimme Some Oven.

***What are some recipes that you have been excited to try that just did not work out for you?***

No-Cook Playdough Recipe

My girls and I are fans of anything crafty. I love sitting down working with them on a project. It is just so much fun to see what they will create or how they will interpret what I demonstrated. Sometimes though when they really want to create, I still have house work to do or other work that needs to be done.  This is where playdough comes in, because a little girl can see crayons for only so many days in a row before revolting. (Disclaimer: While yes, I pull out the playdough when I have other work to do, I still must be nearby to supervise. Playdough must not leave the kitchen!)

We have done store-bought playdough in the past. In terms of consistency, it is great I know what I am getting, but it can get expensive to have to continually replace. I also prefer homemade because then I know first hand what is going into the product, and then the girls can also get involved in creating it.

I have tried my hand at both cooked playdough recipes, which for us were a flop, and no-cook recipes. A simple Google search led me to The Best Ever No-Cook Play Dough Recipe. Anna, the author of the blog, offers up this simple recipe. It creates a soft dough that the kids have used for the last two days and there have been no signs of drying out. It produces a great end result that I will turn to again and again.

As great as the result was though I noticed it was stickier and tackier than playdough should be, when I followed the recipe exactly. So what follows below is a slight adaption of the original recipe. (It is worth noting that she does say that you might need to add a touch more flour, but since what I had to add, 1 cup, was more than a touch I will explain how I did this.)

No-Cook Playdough Recipe

No-Cook Playdough Recipe

(Adapted from The Imagination Tree)
 
 

Ingredients

  • 3 cups all-purpose flour (reserve one of the three cups)
  • 2 tablespoons vegetable oil
  • 1/2 cup salt
  • 2 tablespoons cream of tartar
  • Up to 1.5 cups boiling water (add in increments)
  • food coloring (optional)

 

Directions

  1. Mix the flour, oil, and cream of tartar in the bowl of a stand mixer.
  2. On a low-speed add the oil.
  3. Add the boiling water in  1/4  cup increments mixing until the dough is smooth.
  4. If you still have tacky sticky dough and the mixing is not helping go to your flour reserve, and add a 1/8 cup at a time till dough is smooth to touch.
  5. Divide playdough into the different number of colors that you wish to create. Work food coloring into dough by hand, kneading the dough as you go. (This can get a bit messy so gloves are an option here.)

Store your playdough in an airtight container, and it should last for months.

 

Spaghetti Pie

What follow is my grandmother’s recipe for spaghetti pie. This recipe has been in my family for as long as I can remember. My grandmother would make this for me and my cousins when we were younger. Generally speaking this is a recipe that I have left untouched over the years. Most recipes I tend to tweak to my desires. This is comfort food pure and simple. So what I will do for you today is share my grandmother’s recipe as is, and in italics share with you the changes I made in it for tonight’s go.

Spaghetti Pie

Spaghetti Pie

  • 6 ounces spaghetti (angel hair noodles), cooked
  • 2 tablespoons margarine (butter)
  • 1/2 cup Parmesan cheese, and more for sprinkling on top
  • 2 eggs (well beaten)
  • 1 cup cottage cheese
  • 1 pound ground beef or sausage
     
  • 1-32 ounce jar spaghetti sauce or your own homemade sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/2 a small onion, chopped
  • 1 large carrot, shredded

 

Cook spaghetti according to directions on package; drain.

Add margarine to hot spaghetti, add Parmesan cheese and well beaten eggs. Mix well.

Spread spaghetti mixture in a greased 10 inch pie pan to make a crust.

Spread cottage cheese over the top of spaghetti.

Cook ground beef (sausage, onion, garlic, and carrot); drain.

Return drained ground beef or sausage to skillet.

Add spaghetti sauce; mix well.

Spread spaghetti sauce over cottage cheese.

Add mozzarella cheese and Parmesan.

Bake in preheated 350 degree oven for 20 minutes.

Enjoy!

***You are more than welcome to share this recipe, but please link back to this post.***

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Homemade Chicken Noodle Soup

There is hardly anything as comforting on a cold winter’s night as a bowl of hot soup. To me there is no soup better than that which was homemade. From beyond that point I am not overly particular. You could serve me a creamy tomato soup, zuppa toscana, potato, chili (is that a soup?), etc… But one that is easy and very forgiving is chicken noodle soup. Don’t have chicken? Use turkey. Out of carrots? It’s okay it is still a delicious soup. You get the picture.

Recently though I thought I would try making my own noodles for the soup and let me tell you what, amazing! It was so much more comforting and filling having fresh noodles in the pot.

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

  • 2 quarts homemade chicken broth (Click here for a link that very nicely explains how to make your own broth.)
  • 2 breasts chicken meat *
  • 1 batch homemade egg noodles (I have found this recipe comes together nicely and is relatively simple to prepare.)
  • 2 peeled and sliced carrots
  • 2 stalks celery cut in half (length-wise) and sliced
  • 1/2 medium onion diced
  • 4 cloves garlic pressed
  • salt, pepper, poultry seasoning, cayenne pepper

 

  1. Cook your chicken in either a lightly greased fry pan or a non stick pan, after having seasoned both sides with your poultry seasoning.
  2. While your chicken is cooking add your vegetables to the pot with your broth.
  3. Flip your chicken. Finish cooking on the other side.
  4. Now I use a pair of shears (that I keep just for meat) to cut my chicken up to add to the soup pot. If you don’t have sheers just chop up your meat.
  5. Turn your pot down to a simmer, and cover with a lid.
  6. Now here is when you will make your noodles. (Follow the steps provided in the link for noodles, above.)
  7. When you are done making your noodles go and check on your pot that has been simmering. When your carrots are fork tender and your noodles.
  8. Once you add your noodles cook for another 3 minutes. (Fresh noodles take less time to cook that dried.)

*If you like a soup that is a little heavier on the chicken by all means add more. But then you will also probably need to add more broth as well. Also it is worth noting this is a good way to use left-over chicken, say from a roast. If that is the case just chop up your meat into small pieces and throw in the pot.

Enjoy!

***What is your favorite kind of soup?***

*As always, feel free to save this recipe for yourself to come back to later by sharing it to your Facebook wall or pinning it on Pinterest.*

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’Blessed

Homemade Yogurt

Yogurt, we eat a lot of the stuff, and when I say a lot I mean that we can finish a half-gallon of it in less than a week. It is a staple around here. We use it in smoothies, baked goods, top it with granola, top it with fruit, eat it plain, and more. The point is when I learned that it was something I could make at home I was intrigued. When I learned how easy it was to make I was thrilled, in fact I would say I was grateful.

Today I would like to pass along the instructions to make your own yogurt. It takes time and patience, but the recipe I am sharing with you today does not require any specialized equipment, most likely just somethings you already have at home: a crock pot, and a large towel. I also highly recommend a meat thermometer, ideally a digital model.

I was initially inspired to do this from Money Saving Mom. I followed her links and learned that this can be done in the crock pot. Initially I followed the directions to a ‘T’. With time, some goof ups, and reading up some more about making yogurt, I learned how to make the perfect whole milk yogurt! (I still need to work out the consistency issues for reduced fat. (Some people have luck with various methods but either they don’t appeal to me or just don’t work for me.)

Homemade Yogurt

Homemade Yogurt

Things You Will Need:

  • 4 quart slower cooker
  • Large Towel (like a beach towel)/ or blanket
  • Meat Thermometer (not necessary, but recommended)
  • 1/2 gallon whole milk
  • 1/2 cup yogurt with live and active cultures (You will need this as a starter, after you have made your first batch save aside a half cup from your current batch to use as starter for the next time.)

 Directions:

  1. Pour a half a gallon milk into the slow cooker set to low.
  2. Let the milk come to temperature for 2 hours and 45 minutes.
  3. After that time has elapsed, if you have your thermometer, you will want to check the temperature. If you do not have a thermometer, do not fret you should still do just fine. I have done it plenty of times without one. I have just found getting it up to 185 degrees is what it takes to get that perfect consistency.
  4. Once the milk is at temp, you will need to turn off your slow cooker.
  5. Let the milk sit undisturbed for 3 hours.
  6. Scoop out 1 cup of milk into a small bowl.
  7. Whisk your starter and your milk together.
  8. Pour the mixture back into your slow cooker, and stir slowly.
  9. After a minute of stirring, stop and put your lid back on. At this point you will need to wrap your slow cooker in the towel or blanket. You will want to make sure the unit is completely covered. (Wrapping the Crock Pot in a towel helps to slow the cooling process, which is something that is important to turn it to yogurt.)
  10. Let the towel and slow cooker sit in place for 8-10 hours. Do not peek. Resist the urge.
  11. Once your time has elapsed you portion it out into smaller containers for storage in your fridge.
  12. You will also need to reserve 1/2 of a cup for your next batch. (You can freeze this so it lasts longer. It will still work well when it thaws back out even if it does not have the same consistency.)
  13. Now you can enjoy plain yogurt!
  14. If plain yogurt is not your thing you can flavor it with: jams/ jellies, honey, pudding mixes, extracts (such as almond or vanilla), or top with fruit. Whatever  you choose mix gently, otherwise you risk breaking the yogurt up.

Enjoy!

***What is your favorite way to enjoy yogurt?***

Now if you want to try this recipe or it just intrigues you, pin it or share it on your Facebook wall. Having it in either or both places will make it easier for you to come back to later.

***Disclaimer: This post contains affiliate links.***

 

 

 

Almond Milk: Traditional and Quick Recipes

I can not say that I have tried either of these recipes, but they were shared with me by a friend. A friend whose judgement I trust. A friend whom I appreciate simply for sharing these. See my girls rather enjoy almond milk, but it can get pricey. Even though I make much from scratch, and I am trying to get back to basics, I never thought to see if I could make this on my own until this dear friend. Then I started looking up recipes. People who make it kept talking about how homemade is worlds better than the store-bought. In my eagerness to save money and give the kids something they enjoy I made the first recipe I came across.

It was a flop. I went back to my friend, and talked to her about it. She offered the recipe she has been using. So it is that I share with you today, a recipe (or two) that has been passed on to me, not one that I claim to be my own. Despite the fact we have not tried them yet, I am thankful for them. I know they have been kid approved by her kiddos. The recipes should help us to save a little money, and not sacrifice in the flavor department.  So thank you to my friend and her family, you know who you are.

Almond Milk

Traditional Almond Milk

  • 1 cup of almonds
  • 4 cups of water (2 for a whole milk consistency, 6 for skim milk consistency)
  • 1 tbsp vanilla extract (optional)
  • 4 dates (for sweetness)
  • pinch of salt
  1. Soak your almonds in the water overnight. (The longer you soak your almonds the creamier things will turn out. But after two days there will not be much more of an additional benefit.)
  2. Mix your ingredients on high in your blender for 1-2 minutes. (The pulp should be thin, not large chips of nuts.)
  3. Strain through a nut milk bag, to remove the pulp.

Store your almond milk in the fridge. It should stay fresh for roughly 2 days. So I would not make more than you anticipate using in that time frame.

Now a note about your left over pulp.  The pulp can be dehydrated by baking low and slow in your oven and used for baking, or putting in oatmeal later.

Enjoy!

Quick Almond Milk

A note from my friend on this: “I’ve only ever made the almond milk with the traditional recipe. From what I understand, the quick recipe is supposed to very good as well, but you have to buy the expensive, good organic almond butter for it to have the right taste.”
  • 2 tbsp of raw almond butter
  • 4 cups of water ( 2 cups for whole milk consistency, 6 for skim milk consistency)
  • 1 tbsp vanilla extract (optional)
  • 4 dates (for sweetness)
  • Pinch of salt
  1. Place your ingredients in the blender.
  2. Blend for 30 seconds to 1 min
  3. Straining is not necessary, milk can be enjoyed as is.

Enjoy!

 

(Notes: These are not my recipes I am not in any way trying to claim they are. I just want to share the recipes that were shared with me. Also I will try to answer questions the best I can. I am currently in the process of making my first batch.)

Grandma’s Cheese Potatoes

Grandma says the secret to her cheese potatoes is using Russet potatoes and to let them cool over night.  In the last ten years I have been making them, I would have to politely disagree with her, it is her love that makes the potatoes special. She has made them many a times and every time with love and care. I, in turn, have made mine with love and care as well. Granted she might shudder at some of the deviations I have taken over the years. I have strayed far from the original recipe other than it had potatoes and Velveeta, and come back around full circle to following it carefully to the letter. Each time though,  having been made with love, they blessed the people who ate them.

It was this experimenting of the recipe that has brought me to the recipe I am going to share with you today. I will warn you it is not a healthy recipe, not by a long shot. It is pure comfort food. It is food that is best reserved for special occasions. It does not serve the real food diet, clean eating, gluten-free, dairy-free, or even really an organic lifestyle. It is a dish that will take you back to  happy childhood memories, cold winter days with hearty meals, the laughter of friends and family around a table, but will not fit into a healthy lifestyle. So treat yourself. Enjoy it. Just don’t make it every week.

Grandma's Cheese Potatoes

Grandma’s Sara’s Cheese Potatoes

  • 9 medium potatoes
  • 1 pound Velveeta cheese
  • 1/2 cup chopped onion
  • 4 cloves chopped garlic
  • 2 slices bread, torn into small pieces
  • 1 cup butter (I prefer real butter over margarine, especially for these. Sorry, Grandma.)
  • Lawry’s salt, onion powder, and garlic powder
  • Top with parsley and paprika

 

  1.  Boil and cool potatoes. (Do not peel.)
  2. In large bowl, add cut potatoes, peelings and all. Then add cut-up cheese, bread, onions, and garlic cloves.
  3. Give a good stir, so that your ingredients are evenly mixed.
  4. Add your Lawry’s salt, onion powder, and garlic powder. (I like to go a little lighter on the salt and heavy on onion powder and garlic. Season to your preference though.)
  5. Thoroughly mix in the seasoning.
  6. Transfer your potato mixture to a glass baking dish.
  7. Melt your butter in the microwave, and pour over your dish. Be sure to thoroughly mix in the butter.
  8. Top generously with parsley and paprika.
  9. Bake in a preheated oven at 350 degrees for 25 to 30 minutes. You will want to be sure the potatoes are warmed back through and the cheese melts.

 

Enjoy!

***I hope you enjoy the recipes I am thankful for this month, and if you have any that you would like to contribute please feel to contact me.***

 

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Homemade Butter

Recently, I have taken to making more food than I had ever thought possible. I have tried my hand at toaster pastries, gnocchi, cheese, pizza dough, pretzel bread, and then the one the surprised me the most: homemade butter. Making butter at home is relatively easy and interesting. If you don’t use the buttermilk that forms in the process I would argue it is probably not any cheaper than buying butter, but if were already buying buttermilk as well as butter it might be worth it. It also might be worth it just to have something to try, and to show the kids.

For this recipe you will need a stand mixer and heavy cream, and if you want salted butter 3/4 teaspoon per quart. One quart of cream will give you roughly a pound of butter.

If you are making unsalted butter this is the only ingredient you will need. Otherwise add your 3/4 teaspoon salt now.

If you are making unsalted butter this is the only ingredient you will need. Otherwise add your 3/4 teaspoon salt now.

Using your whisk attachment start mixing on a lower speed.

Using your whisk attachment start mixing on a lower speed.

When the cream starts to thicken some you can turn up the speed to a medium high.

When the cream starts to thicken some you can turn up the speed to a medium high.

The longer it mixes you will notice it starts to become whipped cream.

The longer it mixes you will notice it starts to become whipped cream.

You will want to keep mixing beyond that point.

You will want to keep mixing beyond that point, occasionally scrapping the sides of the bowl.

The cream will begin to turn a light shade of yellow

The cream will begin to turn a light shade of yellow

It will start to thin out and get clumpy.

It will start to thin out and get clumpy.

Homemade Butter

The butter is ready when the butter is sticking to your whisk and you see the buttermilk in the bowl.

The butter is ready when the butter is sticking to your whisk and you see the buttermilk in the bowl.

At this point you will want to strain your butter. Be sure to pick it up, and try to squeeze out as much of the butter milk as possible.

At this point you will want to strain your butter. Be sure to pick it up, and try to squeeze out as much of the butter milk as possible.

Now that you have your pound of butter, you will want to rinse it off. Run it under cool water, and then submerge it in a bowl full of icy water. (And I do mean lots of ice in the water!) Let it sit there for about 5 minutes (longer if you wish, but at least 5 minutes.) Drain off the ice water, which should have slight milky color about it now.

Store your butter  in a piece of Tupperware in the fridge. The more of the buttermilk you drained off the longer it will last. If your didn’t drain it well it could spoil in days, otherwise it will last a while. I have read up to 4 weeks in the fridge, but I will be honest with all the baking I do it doesn’t last that long around here. I am lucky if homemade butter lasts a four days!

Have fun! And enjoy!

Making Your Own Fresh Mozzarella

I recently discovered how easy it would be to make my own mozzarella. So about two weeks ago now the husband and I decided to go for it, we had been considering it for a while but eventually you just need to jump in. We ordered the vegetable rennet on Amazon and Amazon Prime had it to us in time for use on Saturday. We made roughly two pounds of cheese that first Saturday, for just a little over $5, seriously. Now depending on the cost of milk in your area a pound of fresh mozzarella can run you from $2.5 to $6 a pound, it just depends on what you are paying for milk. I found making our own fun and far more cost-effective than buying it. I will give you the recipe and let you be the judge for yourself.

Making Your Own Fresh Mozzarella

This last Saturday, we celebrated our oldest daughter’s fourth birthday, and we had homemade pizza for dinner that night. Now I could have easily pulled out the frozen ball of cheese from the week before for use on the pizzas that night but a friend wanted to try his hand at it. So we let him make the cheese for the pizza that night. I gave him the directions I had, and the husband and I helped him, with our experience we gained from the time before. In under an hour, probably closer to half an hour, we had fresh mozzarella for pizza.

Making the mozzarella leaves you with lots of whey. Now the whey need not go to waste. It can be used in baked goods in place of water, in smoothies, or even in soups.  If you come up with other suggestions I would love to hear them!

Fresh Mozzarella (adapted from New England Cheesemaking Supply Company)

Ingredients

1 1/4 cup water

1 1/2 teaspoon citric acid

1/8 teaspoon double strength liquid vegetable rennet ( or 1/4 tablet rennet, or 1/4 teaspoon liquid rennet. Read the directions on your rennet to see which you have. We have the double strength so that is what my directions here are for.)

1 gallon whole milk (Almost any milk can be used in place of whole just be sure your milk is not ULTRA-pasteurized)

1 teaspoon table salt

Supplies

A non-reactive pot that will hold at least 5 quarts

Measuring cups

Measuring spoons

Thermometer that can accurately read temperatures as low as 85 degrees

8 inch knife or a spatula that is long enough to cut the curds (It does not need to be a sharp instrument just a long enough one.)

Large sieve (A slotted spoon or cheese cloth will do. I just prefer a sieve)

Microwavable bowl

*Rubber gloves (This last item is not needed, although some people might like to use them. I do not use them myself. I just make sure my hands are throughly washed before handling the curds and I prepare myself for handling hot curds.)

Instructions

  1. In a small bowl measure 1 cup of cool water. Gently stir in your citric acid, until dissolved.
  2. In a second small bowl measure 1/4 cup cool water. Gently stir in your rennet until dissolved.
  3. Add your milk and your citric acid solution to your large pot. Gently stir your milk and citric acid solution until they reach 90 degrees. (All temperatures are in Fahrenheit, for the record, for my friends from around the world.)
  4. Once the milk has reached 90 degrees add your water and rennet mixture, while stirring your pot continually until you have reached the count of 30. Then stop stirring, remove your pot from the heat, and cover your pot. Let the pot sit covered for 5 minutes.
  5. After 5 minutes you will need to uncover your pot, and check the consistency of the milk. The milk should have set and resemble silken tofu. If you can not tell by visual inspection gently touch the top. (If it has not set let your milk sit another 5 minutes.)  Cut the curds into a grid pattern, ensure that you cut all the way through the curds with your knife reaching the bottom of the pan. I recommend about one inch size squares.
  6. Put your curds back on the burner. You will need to cook them until they reach 105 degrees, stirring the pot of curds all the while. You don’t want to break up the curds too much, so stir the curds along the grid pattern you cut previously. As you cook them more they will further separate  from the yellow whey.
  7. Remove the curds and whey from the heat, and continue to stir them for another 5 minutes. (You will need to reserve roughly 1 1/12 cups of whey for storage of your cheese.)
  8. Using your sieve separate your curds from the whey. Put your curds in a microwave-safe bowl once separated.
  9. Put your bowl full of curds in the microwave for one minute. Using your sieve drain off the additional whey that is in the bowl. For the record, at this point the curds should resemble cottage cheese.
  10. After you have strained them, gently fold the curds over on themselves a couple of times. They should still be loose at this point. (You may also want to use the gloves, if you find the curds too hot to handle.)
  11. Check the temperature of the curds. You want the curds to be at 135 degrees. If they are not at 135 degrees microwave in 30 spurts checking temperature after every 30 seconds, until they have reached 135 degrees. (They will not be able to properly stretch until they reach 135 degrees.)
  12. Once the curds are up to temperature, you will need to stretch them. Sprinkle your salt over the curds and work it in with your fingers. Using both hands, fold and stretch your cheese . You will want to be careful to not over work your cheese. You will know  it is  done when it is firm and has a glossy sheen.
  13. At this point you can shape your cheese into one round ball or a couple smaller ones. If you shape it into several bite sized balls those are called: bocconcini.
  14. You can use it immediately. Store it in the fridge, in the whey, for up to a week. Or you can freeze it, being sure to completely submerge it in the whey, for up to six months. The whey you are using for storage of the cheese should also have one teaspoon of salt added. (Frozen will not have quite the same texture as fresh. So recipes where fresh is required such as caprese salad, don’t use the frozen. The frozen can be thawed out and used for lasagna or pizza wonderfully though.)

Enjoy!

***Let me know how this recipe works for you! If you need any clarification I am here for you!***

 

 

 

 

 

 

Buttermilk Pancakes With A Buttercream Glaze

Pancakes are loved in this house.  We have tried whole wheat, regular, birthday cake pancakes, chocolate chip, blueberry, strawberry, and more. Our go to pancake is still the buttermilk pancake though. Syrups and glazes just add to the fun and pleasure of pancakes. Since we had pancakes for breakfast today, and Chloe’s birthday is coming up it got me thinking. We enjoyed the birthday cake pancakes, but for us they didn’t taste all that different from normal pancakes. The extra work to make birthday cake pancakes were not worth the extra effort it took to make them. The buttercream glaze on the other hand became an immediate hit. All this got me thinking I would share with you the breakfast I plan on making for Chloe for her 4th birthday, buttermilk pancakes with a buttercream glaze.

Buttermilk Pancakes With A Buttercream Glaze

Buttermilk Pancakes With a Buttercream Glaze

Buttermilk Pancakes

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, slightly beaten
  • 1 3/4 buttermilk
  • 3 tablespoons cooking oil

 

  1. In a large bowl gently whisk together your flour, sugar, baking powder, baking soda, and salt.
  2. In a small bowl gently stir your slightly beaten egg, buttermilk, and cooking oil.
  3. Add the wet ingredients to your large bowl of dry ingredients, whisking until your batter comes together. The batter should still be slightly lumpy.
  4. Pour pancake batter on a hot non stick (or lightly greased) cooking pan, until the desire size of pancake is achieved. (Your burner should be set to medium-high heat.)
  5. Pancakes are ready to flip when the edges are lightly browned and the surface is bubbly.
  6. Continue cooking on the other side until the jiggle of raw dough is gone and the surface of your pancakes are light brown.

Enjoy***What is your favorite way to enjoy pancakes?***!

Buttercream Glaze

  • 1 cup powdered sugar
  • 2 Tablespoon butter, melted
  • 1/3 cup half and half
  • 1/4 teaspoon vanilla extract
  1. Melt your butter.
  2. Add your melted butter and other ingredients to a medium bowl.
  3. Whisk the ingredients together. You may need to add a little more half and half if you would like to have thinner glaze.

Enjoy!

***What is your favorite way to enjoy pancakes?***

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