the biggest, thickest ever sky
This is a multi-fandom blog, quickly reduced to gibberish by pretty things, and prone to sudden fits of food porn, art and science.
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.
Falafel with hummus and yogurt dip
If you liked my CLEAN CARAMEL POPCORN recipe then this make you dance! The recipe turned out better than I thought and in fact, the chocolate combination tastes like NUTELLA!!!
This recipe is so good that it’s BAD!
Theresa Jenn’s CLEAN EATING CHOCOLATE CARAMEL POPCORN!
(Makes 1 serving)
- 1/2 TBSP Hazelnut butter
- 1/2 TBSP all natural crunchy peanut butter
- 1.5 TBSP honey
- 2 TBSP Eden’s Sugar-Free BUTTER Flavoured syrup or pure maple syrup/agave/honey *SEE NOTE*
- 1 TBSP COCOA powder
- 2 cups popped popcorn
- 1 TBSP Safflower oil
- 16g pecans (tasty but next time I will most likely use peanuts or cashews)
- OPTIONAL: 18g unsalted peanuts, 16g pecans, 12 almonds, or 2 TBSP cashews *If you are trying to keep your healthy fats to a minimum with this recipe then opt out of the added nuts*
- Pop all natural popcorn (I popped mine in a pot and used 1 TBSP Safflower oil)
- When the popcorn is almost popped, heat your honey and sugar-free syrup in a small pot on high heat and bring to a boil (it will boil quick so make sure you have your nut butter ready and a whisk/fork ready to go)
- Once your honey/syrup mixture reaches a boil, quickly remove it from the heat and stir in your nut butter with a whisk/fork until it is smooth, then add your cocoa powder in and mix until it looks ready to pour.
- I recommend you place your measured popcorn in a bowl and nuts before you pour the chocolate caramel mixture onto your popcorn because it will create a sticky mess for you to clean afterwards.
- Pour chocolate caramel magic over your popcorn and mix with a spoon until all popcorn is evenly covered. BE CAREFUL it’s HOT!
- Refrigerate popcorn for 15-20 minutes or eat as is - you choose! I could barely wait so I had it both ways.
- Enjoy each bite!
Note: I know some of you are NOT fans of using sugar-free syrups so you can REMOVE this ingredient from the list and substitute it for more honey, pure maple syrup, or agave. What I discovered as I was making the chocolate caramel coating is that it required more liquid than just the 1.5 TBSP of honey to absorb the nut butters and cocoa. Because I am competing and I need to keep my sugars to a minimum I opted for using sugar-free syrup as opposed to more honey. Which actually worked out better because it provided a “buttery” flavour. Sometimes mistakes can lead to good things. Feel free to make your own creations and tweaks. If you come up with something fancy or you tried this recipe I would love to know! : )
[Disclaimer: I am not responsible for your addiction to this recipe. Make and eat at your own risk.]
Vegan Sweet Potato Burgers: Click here for the recipe.