Let’s Cook: Cinnamon Roll Pancakes

I have my friend Amos to thank for introducing me to this magnificent recipe. I will say that I was extremely skeptical of when it was first shown to me. What Amos emailed me was a pictographic recipe he had found on Pinterest (which I almost never trust), so perhaps you can understand my concerns. Knowing I needed more information I tracked the original blog post down and found a much more detailed version of the recipe on RECIPEgirl. However, I still had my concerns. How exactly did you avoid a burnt, goopy mess after flipping the pancake onto its cinnamon filled side? Well in my case you didn’t, but no matter how awful these pancakes end up looking they more than deliver in the taste department.

Cinnamon Roll Pancakes by RECIPEgirl

  1. 2015-01-24 17.50.52Before starting your pancakes make the cinnamon filling and cream cheese drizzle. Set your cinnamon filling aside in a closed Ziploc to cool (I put mine in the refrigerator) until it has a toothpaste like thickness.
  2. Using the recipe provided by RECIPEgirl or your own favorite pancake mix create the pancake batter. I used King Arthur Gluten Free Pancake Mix (15oz pack).
  3. Pour 1/3 cup batter into a well-greased non-stick skillet or griddle. Cook on medium to medium low heat.
  4. Allow the pancake to cook enough to form bubbles then add a swirl of the cinnamon filling. Stay close to the center to keep the filling from leaking out.
  5. Using a thin metal spatula, flip the pancake quickly and carefully.
  6. Set aside once finished and wipe your cooking surface clean in between pancakes.
  7. Stack up your pancakes, drizzle with your cream cheese icing, and enjoy!

attempt1

attempt2

attempt3

Let’s first talk about one of the major differences between my version of this recipe and the original, the pancake batter. I used King Arthur Gluten Free Pancake Mix, while the recipe called for you to make your mix from scratch. I have a hunch that had I made my batter from scratch it may have turned out thicker and better able to hold the cinnamon filling. The next time I make these I’ll definitely be using the batter recipe on RECIPEgirl (while still substituting all-purpose flour for gluten free all-purpose flour).
Next thing I want to talk about are the tips I added onto my recipe cards. First off FOLLOW ALL THE TIPS GIVEN ON RECIPEgirl! I cannot stress this enough since these pancakes would have been extremely difficult to make had I ignored those tips. Now, the first tip I discovered on my own is to make sure the piping tip (or cut in your Ziploc) is as small as possible. I didn’t think about sizing beforehand and ended up with cinnamon turds instead of swirls. Not cute. Next tip, if you don’t make pancakes often (me) go in knowing that this is going to be a life lesson in the importance of flipping pancakes correctly. I still don’t know how to do it, but I am convinced that with a bit of practice I’ll go from splatting my pancakes onto my skillet to magically flipping them perfectly. I fully expect that the beautiful, fluffy, cinnamon swirly pancakes shown on the original recipe are possible; it will just take me many many attempts to achieve them.
Let me make one thing clear! I am not mourning the fact that I will have to make these little guys more than once… because they taste freaking fantastic. The flavor of the cinnamon filling permeates the entire pancake and some of the cinnamon crystalizes to give the pancakes a sweet sugary crunch. Oh man, also that cream cheese drizzle is to die for. Seriously, I’m thinking of giving up on syrup all together and making this a mainstay for whenever I make pancakes. Oh man or doughnuts. So many possibilities! *faints* So yes, I would definitely recommend making this recipe because no matter how awful the pancakes end up looking (cue glamour shots of mine) they will taste amazing.

2015-01-24 19.14.53

ⓛⓞⓥⓔTricia

Let’s Cook: Chocolate Cheesecake Mousse with Raspberries

I found this recipe on Pinterest last week and could not wait to try it. Before I get into the recipe I have two things that need taking care of. First, I need to give credit to Maya from Alaska from Scratch (website title is linked, go visit!) for coming up with this incredible dessert. Ma’am you are doing god’s work, thank you. Second, I need to address some problems I ran into that were completely my fault for having a kitchen that is entirely devoid of baking supplies. I mean my god, so many hurdles could have been avoided if I just chilled out and went to Target before starting, but NO I wanted my mousse as soon as possible gosh darn it! Herp, anywho the things I didn’t have included multiple mixing bowls and ramekins. Yeah… so when you see my melted chocolate sitting in a ceramic bowl in the photos below it’s because I had to make a mad dash to clean out my only mixing bowl so I could begin whipping the heavy cream in it. My lack of ramekins was less of an issue because I had small cups I could plate with instead. So kids the moral of this story is make sure you have everything you need to cook (including cookware) with before starting because causing an epic battle to erupt in your kitchen that alarms your neighbors and frightens all sane individuals in close proximity is just not worth it. No matter how delicious the mousse. Okay, onto the recipe!

Chocolate Cheesecake Mousse from Alaska from Scratch by Maya

1 Cup Heavy Whipping Cream (Cold)2014-07-28 17.03.49
8 Ounces Cream Cheese, Softened
3 Ounces Semi-Sweet Chocolate Squares
1/2 Teaspoon Vanilla
1 cup Powdered Sugar
1 cup (Half Pint) Fresh Raspberries

  1. Melt chocolate using a double-boiler (a stainless steel bowl over a saucepan of simmering water) until
    smooth. Remove from heat while you do the next steps.
  2. Add the cold whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the cream holds a stiff peak. Add the softened cream cheese and beat on medium speed until combined and smooth. Gradually pour in the melted chocolate followed by the vanilla. Finally, add the powdered sugar until it all comes together.2014-07-28 16.53.532014-07-28 16.58.17 2014-07-28 16.59.26
  3. Pipe using a piping bag fitted with a large tip or pour the mixture into 6-ounce ramekins or other small dessert vessels. Top with raspberries, reserving leftover raspberries for serving. Refrigerate until set, about 2 hours.2014-07-28 17.12.46
  4. Serve chilled with additional raspberries on the side.2014-07-28 19.04.49

Alrighty, so there’s the recipe for you. Let’s begin the review the same as last time and start with texture. Because of the cream cheese this mousse is quite dense. However, I didn’t feel as if that detracted from the mousse at all. The smooth, creamy quality of the dessert really makes you feel like you’re biting into a crustless cheesecake rather than a cup of mousse. I was able to find a bit of a trick on accident after saving one ramekin in my fridge overnight. It came out with an air-ier, more typical mousse like texture so if you’d prefer your chocolate cheesecake mousse to be on the lighter side leave it in the fridge for a bit longer. Now let’s talk about the flavor… it was heavenly! Maybe because I’m a sucker for raspberries and chocolate, but honestly if you don’t like that flavor combination you may want to go get your tongue checked. It was so incredibly good. Again I was surprised at how much the mousse not only felt like cheesecake, but tasted like it too. I would definitely recommend making this for anything you’re asked to make dessert for because it’s so incredibly easy… just make sure you have all your supplies. Seriously.

ⓛⓞⓥⓔTricia