Mushroom pancakes – Toadstool flapjack recipe?
Looks like a mushroom! I promise I won’t start singing again. At least not aloud. At least not here. :P
I was just going to share the picture of my little mushroom-shaped pancake droplet, but then it got me to thinking about what actual mushroom pancakes would be like. Turns out, I didn’t have to look far to find lots of yummy looking mushroom pancake/crepe recipes.
Try these stuff pancakes/krokiety, for example, from Coffee and Vanilla:
*drools* You can see the little pancake bubble pockets….yum.
Or these leek and mushroom crepes (gluten-free, to boot, if that’s up your alley):
Those two are both stuffed/filled varieties, but here’s some with the mushrooms right in it.
These rolls really caught my eye, too. I usually think of pancakes as being a sweet, breakfast dish with a liquid topping, whether syrup, smashed fresh fruit, or just loads of butter. These rolls are more savory, of course, but I still want to top them with maybe a mushroom soup gravy, of sorts, or make them more like enchiladas.
Maybe more like these, but they’re more crepe-like.
I saw several Korean Enoki Mushroom Pancake recipes, too, here, here, and here.
It’s amazing how a single pancake “flavor,” of sorts, can be translated so many different ways.
Stuffed Baguette – Mmm, cheesy goodness
Here’s another one of those fun, delicious things I made, that I don’t really have a recipe for.
If you want a recipe, check out Baking Obsession for a really cool looking stuffed baguette and a full recipe so you can mimic it exactly.
See? Awesome. And delicious, I’m sure.
I had every intention of getting a cool looking picture of mine, too, but uh, as you can see, half the platter was gone before I could even snap a picture. Yum.
My filling had the same basic idea as Baking Obsession’s and plenty of others, I’m sure: Cream cheese with olives and peppers with some spices to make it delicious. In my case, I used a jar of roasted red peppers and artichokes, I believe, and pulled the green olives from a jar I already had in the fridge. I don’t even remember adding any spices because it tasted good as is, so why tweak it?
And to get it from this:
To this:
I used an extra long sundae spoon so the middle got completely filled, working from both ends of the baguette until it was stuffed. If you have the time to wait and aren’t anxious to eat the whole thing immediately, refrigerate it before slicing so it’s more firm instead of sloppy.
No matter how you do it or what you end up adding to your filling, it definitely looks cool and is worth the extra bit of time to make it. Who can resist a nice baguette with a cheesy spread?
Saltine cracker chocolate toffee candy – Quick, cheap, and delicious
You know when you see a recipe a few times and it looks good, but eh, doesn’t sound like it’d be as good as the creator seems to make it out?
And so you don’t make it, you don’t make it, you don’t make it, and then one day, you say “What the heck? Why not? I’ll try it.” and it turns out to be so awesome that you’re kicking yourself for not making it sooner?
Yep, that’s what this is like.
I’d seen it a few times, it looked cool, but meh, I’m not a huge toffee fan and I don’t make candy, and well, come on, crackers?? Eh.
But it’s delicious and sooooo easy to make.
And well, it’s awfully cheap, too. These are pictures from the third or fourth time I’d made it and you can see that I just took the chocolate scraps from almost empty bags of various kinds of chocolate. Normally I’d only use chocolate chips, but here, I even used unsweetened baking chips and chocolate chunks. It’s sweet enough overall that I didn’t even notice a difference.
I actually don’t know what exact recipe I used. After the first time, I kinda eyeballed it each time and went from there. Oops. But this one looks pretty close to where it likely started:
Saltine Toffee
1 1/2 sleeves saltine crackers (sprinkle what ever doesn’t fit in the pan on top after)
1 – cup butter
1 – cup light brown sugar
1 – 12 oz package chocolate chipsPreheat oven to 400 degrees. Lay crackers in a flat layer in a 9×13 pan. Melt butter and sugar together and bring to a full boil. Boil for 3 minutes. Pour over crackers and bake for 5 minutes. Remove from oven, sprinkle on chocolate bits of whatever you prefer, and spread with a spatula. Crumble some crushed saltines over the top, or you can even use chopped nuts if that’s your thing.
Mommy’s Kitchen has some great step-by-step pictures, too, if you’re the type who likes to see what to expect every step of the way.
And really, the crackers are a huge surprise when it comes to the success. They soak up the sugar mixture nicely, leaving you with a slightly crispy, salty base covered in chocolate. If you want a more candy-like texture, let them cool and break into randomly sized pieces.
Good luck waiting that long, though. The only reason I got pictures of them like that is because it was the second batch of the day. :P
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