Pinterest: Biscuit Donuts

First off, Here's the pin I tried.
Second off, I love donuts.
Third off, boyfriend loves donuts.

So I thought to myself, "Self, you're totally capable of doing this."
Famous last words.

It'd started off so simple, popping a hole in the middle of each biscuit.  That's where the simplicity ended and the horror began.
I will add, that at this point I did not have a deep fryer.  I had a pot full of oil.  Very.  Very.  Hot oil.

Possibly too hot, because, like the average twenty-something, I do not own a thermometer.  

So there I am, with raw biscuit donuts, a pot of hot oil and a head full of dreams.  
Next thing I know, I have almost burned donuts, an evil cauldron of hissing, spitting lava oil, and burn wounds on my arms and hands.

The insides were still raw.
The icing, at least, was good, so I will take that from the recipe.

I might try this again now that I have an electric deep fryer with temperature control.  Or I might just run down to the Krispy Kreme when the Hot light is on ;)

What mine looked like

What hers looked like

Perfect Pancakes!

Happy Caturday!

This morning I made pancakes, and oh man.  So.  Good.
So let's get started!

We'll need the following..

• 1 or 2 bananas
• 5-6 strawberries
• 2 cups of bisquick mix
• 3/4 cups sugar (1/2 cup for whipped cream, 1/4 cup for fruit)
• 1 cup whipping cream
• 1 tablespoon of butter
• 2 eggs
• 1 1/3 cups of milk
• 1/2 tablespoon cinnamon

Go ahead and stick the bowl and whisk for whipped cream in the freezer.  I highly recommend this step, and a bowl with high walls.  It helps the cream whip more quickly. 

Go ahead and chop up your fruit.  Sprinkle a tiny bit of sugar on the strawberries.

Melt a tablespoon of butter in a skillet, then toss in about 1/4 cup of sugar.

Once the butter and sugar have a chance to start melting down, add in about 1/2 a tablespoon of cinnamon.  Keep stirring and cooking until the bananas are nice and coated, and the sauce is a little thick. Put in a bowl and set aside.  


Now let's get out that bowl and whisk.

Add a cup of heavy whipping cream to your bowl and start whisking!  Now, you can always buy whipped topping instead of making it.  But it's totally not the same.  Plus, the arm workout you get from whipping this stuff up MUST burn off all the calories of eating it.  Duh.  (if only, right?)

A stand mixer works too, but frankly by the time I get mine all set up and whatever, I could have whipped it up.  Don't get discouraged if your arm starts feeling like it's dying, switch arms.  Or change positions.  Seriously, I am all over the kitchen when I handwhip this stuff, balancing the bowl on my leg, leaning on the counter, it gets crazy.

Once it starts getting a little thicker, add in around a half cup of sugar and keep whipping.  Whip until it gets nice and fluffy and delicious looking. Now taste to make sure it wasn't somehow poisoned.  

Scoop the whipped cream into another container.  Go ahead, lick the whisk.  I won't tell.  We are in a judgement free zone right now.

Set aside in the fridge.

Now, I take a moment to wash the skillet I used for the bananas and the bowl I used for whipped cream, because I will reuse them in a second.  No need to dirty up two bowls and two pans for breakfast.  

Get your bowl back and mix in the bisquick, milk and two eggs.  Do your best to really go through and get out those lumps.  I'm telling you this out of love, because I never do it and end up poking at clumps of bisquick mix while its in the pan.  

That's how I set up my station for pancakes.  It's a serious operation, obviously.

Pancake mix on the left, pan set to medium low heat, big spatula, plate for pancakes, butter, and cooking spray.  In between almost every pancake I re-spray the pan and after every pancake I butter it immediately. 

I use a 1/2 cup measuring cup to pour my batter.  That doesn't mean I pour a half cup for each pancake, I just like using it because it's a heart.  Remember, no judgement. 

As I pour the batter, I shake the pan back and forth to distribute the batter evenly, and probably use only a little more than a 1/4 cup of batter for each one.  

The ultimate key to pancakes: Don't let your pan get too hot. You want the pancake batter to stop spreading out on it's own.  It'll get a bit of a shine around the edges, and a definite edge will form.  Then the bubbles.  Once you start seeing bubbles pop up in your pancake, and not just the thinner edge, go ahead and flip it.

Mmmm pancakes.

Tip:

If you flip it a little too early, it'll do something like this:

Not to worry.  Let that splatter cook a little bit, then take your spatula and work it around the edge of the pancake.

You can just push it aside, and no one will be the wiser that you flipped premature. ;)

Welcome to my pancake stacking station.

Whipped cream, caramelized cinnamon bananas, strawberries, syrup, and, well, pancakes.

Mmmm. I like to work in layers.  Pancake, whipped cream, fruit, repeat.

I don't use syrup on my pancakes when I make them like this, but boyfriend is alllll for it.

He told me these pancakes are so good I should open an Ihop!  Not to shabby for a Tuesday ;)

Good luck and happy eating!

xoxo

Hey there, Sugar! (And other pantry/fridge necessities)

Good morning!  
I learned today that I do not like breakfast quinoa.  

I made it with cinnamon, then added on some cinnamon sugar baked apples.  The flavor just isn't strong enough to hold up to that bizarre texture.

Anyways, breakfast aside, let's go over the things I try and keep on hand at all times.

Sugar, of course, is a staple item in my apartment.  I can't make whipped cream or sweet tea without sugar, now can I?  And yes, it's kept in my freezer.  When boyfriend and I first moved in together, he kept putting the sugar in the freezer.  It drove me nuts.  I thought he was crazy, and the bag seemed like it was getting weaker from the dampness. He told me it was to keep away bugs, but if it bothered me so much I could put it wherever I wanted. 
So I did.
And you know what?
I. Found. A bug.
EW!
So that bag of sugar went in the trash, and from then on all sugar stays in the freezer.
Also, next to the sugar in that picture are grapes.  Have you ever had frozen grapes?  Life changing.

I also keep boneless, skinless chicken breasts on hand.  I buy them in the packs of four, then wash and trim them before putting them into bags.  Usually I put 2 per bag, because that's the most I'll ever use in a single meal.  It's also good to keep a frozen pizza for those nights that I just don't want to cook.  We love Aldi's frozen pizzas.  Sooo good,and sooo cheap.

I also ALWAYS keep Aldi's texas toast on hand. Boyfriend loves the stuff, and with as much pasta as we eat, it's always good to keep a box (or two) in the freezer.

Since our pantry is overrun with a washer and dryer in addition to the litter box, I keep my pantry items on a shelf in the kitchen.  Flour, pasta sauce, coffee, walnuts, chocolate chips, pasta, bisquick and rice are mandatory.  

In the fridge (which I didn't take a picture of because it's a hot mess), we have a few more staples:

• Butter (Real butter, not the stuck in a tub)
• Fruit; apples, lemons, bananas, grapes
• Vegetables; Kale, spinach, carrots, potatoes, green beans
• Lunch meat
• Sliced cheese
• Shredded cheeses; Parmesan and cheddar (the amount of Parmesan cheese I go through borders on insane)
• Milk
• Sweet tea
• heavy cream

Spices/seasoning I keep on hand:

• Cinnamon
•  Lemon-Pepper
• Paprika
• Garlic Powder
• Basil
• Italian seasoning

The point of having all these items is so that under any circumstance, you'll be able to make a meal.  It might seem crazy to have specific shredded cheese on my necessity list, but not when my meal plans always consist of at least one pasta dish that requires it!  My homemade alfredo sauce, and my lemon-basil pasta both require 1-2 cups of Parmesan cheese.  Boyfriend likes cheesy mashed potatoes, so if I'm going to make mashed potatoes one night for an easy side, I have what I need!  

As you get into the swing of things, you'll learn what you need in order to be successful.  When we first moved in, there were so many moments when we were like, "Ohh...yeah, put that on the list.."  

If it's something you can separate and freeze, buy in bulk.  It's cheaper.  If it's something you've never used before, by only what you need for a specific recipe until you have it figured out how much you'll really use it.  This especially goes for perishables, like cream and milk.  

It's all trial and error at first, but sooner or later it'll become second nature :)

xoxo