This is what happens when fluffy pancake blankets get cozy with a few sausage links and they go for a dip in a warm maple syrup bath. Good things happen, friends, very good things. First off, let me apologize for not posting a recipe last week! I am so sorry I’ve been slacking! Valentine’s Day came and went, (I’m still not engaged FYI) and life is suddenly crazy busy with a bunch of little things! And I feel like they just keep coming! The good news is, while I haven’t been blogging, I have been accomplishing things for Karlie and Oats!
One cool thing is that there are officially business cards floating around the Denver Metro area with my name on them! I’ve been handing those things out like candy. Another thing I did was filed my taxes! Why is that significant, you ask? Well, with my tax refund I plan to revamp the blog! I’ve got a redesign planned, I’m working on getting a new camera, self-hosting talk is being thrown around…? AH! I am nervous…but stinkin’ excited, too. Keep checking back! BIG THINGS AHEAD!
Meanwhile, back to this sticky, syrupy yumminess. This little breakfast nugget is atop the high dive, suspended above a warm and sticky bowl of syrup. It looks like he is ready to take the plunge. These little bites are so easy to make. Get out the sausage links, pull the pancake mix from the pantry, heat up a little oil, and put some syrup in a bowl. Cut, poke, dip, fry, and DUNK! Then you’re dunzo!
Empty about 1 1/2 – 2 cups of dry pancake mix into a medium-sized bowl.
Add small amounts of water to pancake mix and whisk together until mix has no lumps, just enough to thin it out slightly. Set aside.
Heat oil on stove in deep pan. (I used a pot and filled it 3 inches or so with oil.)
If sausage links are frozen, place in microwave for 1-2 minutes.
Cut each sausage link in half (you should have 16 halves).
Press chopstick or skewer into one end of sausage link and dip sausage in pancake batter, coating evenly.
Quickly submerge your pancake-batter-covered-sausage-on-a-stick into the hot oil, frying for a minute or two, or until it is browned, and transfer to a paper towel covered plate. (If the oil is too hot, your outer shell will seem to burn before the inside batter is cooked.)
Repeat process with each little chunk of sausage.
Serve all those mini bites alongside warm maple syrup for dunking.
These bright pink cookies are made with REAL strawberries! They’re extra fluffy, super moist, and loaded with strawberry flavor. I don’t know if you noticed but…they’re PINK! These are the perfect treat for any pink occasion! So! Valentine’s Day is on Saturday! That’s exciting, right? Anybody else excited?
Okay! Moving right along…
I figured since love is in the air this time of year I would post a recipe for something that you might love. It is safe to say that I love these cookies, so I hope you do too. They are bright pink, which is kind of a funny color for a cookie, but they taste really good! Let me describe how they taste: let’s say you had a moist, fluffy, frosted strawberry cupcake in your hands. If you took that cupcake and flattened it in between your hands and shaped it into a round cookie, you would have a….mashed up, sticky, not-so-pretty strawberry cupcake cookie. However, it would still taste good! If you love the taste of strawberry cupcakes, but you’d prefer a sophisticated cookie over a messy cupcake, you will love this recipe! I have a confession. The only reason I’m beyond excited for Valentine’s Day this year is because I’ve convinced myself that my boyfriend is going to propose. I really shouldn’t get my hopes up, though. Any time we go out somewhere, I start to think it is going to happen. So it probably won’t happen. But I think about it all the time. It’s BAD.
Place strawberries in a blender or food processor and pulse until pureed or liquefied. Set aside. (If you don’t have those things, mash strawberries with a fork until they are a pulp.)
In a mixing bowl, cream butter and sugar with an electric mixer until fluffy.
Beat in eggs, one at a time.
Add in pureed strawberries and mix until evenly blended.
In a small bowl, mix together flour, salt, and baking soda with a fork.
Add flour mixture to creamed mixture one cup at a time and mix well. (Batter will be thick.)
Stir in pecans and 5-10 drops of red food coloring to the dough if you’d like.
Drop tablespoonfuls onto greased cookie sheets and bake for 12-15 minutes at 350(F) until edges are slightly brown.
**While cookies are cooling, you can make a simple frosting!
In a small bowl, blend together a block of cream cheese and a package of strawberry jello using an electric mixer.
Beat powdered sugar into mixture and add drops of water until you reach desired frosting consistency.
Frost cookies with a spoon, or place frosting in Ziploc bag, cut the corner, and decorate!
NOTES** Frosting these cookies is the key to making them exceptionally moist! You can create just about any frosting you want. I frosted mine in several different ways and stored them in a sealed container and they stayed moist until they were all gone! I also tried rolling some dough up into plastic wrap (like a tube) and threw it into the freezer to bake later. This works just as well! It’s kind of like slice and bake cookies from there! If you tend to like a little less sweet, opt for no frosting, but keep these cookies sealed up in storage for moisture!
Sprinkles make me SO happy! This recipe makes me happy too! Easiest birthday treats ever! Cake mix + Rice Krispie Treats + SPRINKLES! HAPPY BIRTHDAY TO ME, HAPPY BIRTHDAY TO ME, HAPPY BIRTHDAY DEAR KARLIEEEEEE, HAPPY BIRTHDAY TO MEEEEE!
Today is indeed my birthday! Hooray! I am officially 24 years old. Weird. The big 2-4. This is the first birthday I’ve had where I feel like I am actually getting older. 23 didn’t seem too bad last year, but 24…not sure how I feel about it.
Birthdays. Gotta love ’em! Since it is my birthday, I thought it would be nice to share a fun little birthday treat recipe! It is pretty darn easy. If you have ever made Rice Krispie Treats successfully, I will guarantee you can handle this one. It’s literally the same as making those, but you add one other ingredient to bring out the birthday flavor: cake mix! Tell me this picture doesn’t make you happy?! They’re chewy, gooey, marshmallow-y, and festive! Any person at any age will appreciate this fun recipe! These treats are great, too, if you are in a hurry because you can whip them up in like 5 minutes.
The recipe for these Cheesy Ranch Cauliflower Breadsticks contains ZERO flour. They are totally gluten-free and extremely low in carbs! You will want to keep this recipe close!Holy smokes! Is it really February already?! Where does the time go? In case you didn’t know, today is Groundhog Day. Good old Punxsutawney Phil saw his shadow once again.
So, yes. It really is February already! One month has really passed since New Years and I really need to start getting back on track with my low-carb eating habits. This recipe for Cheesy Ranch Cauliflower Breadsticks is a winner, winner, chicken dinner! The cauliflower binds with an egg and some parmesan cheese to make a hearty, flavorful crust. Gluten free friends– this concoction is a terrific alternative to buying a prepackaged GF mix because the main ingredient is a vegetable, hello!? Even if you are not avoiding gluten, it is pretty darn easy to eat vegetables when they don’t taste like vegetables! Now you can be sneaky with those picky eaters in your life! I used to hate cauliflower as a kid. It was always cut up raw and served cold next to broccoli on veggie trays…and it was disgusting. Bleh. It was powdery, chunky, gritty, and tasteless. I guess I probably still feel that way. I can’t eat it raw. I just can’t. It’s just not good. But…if I grind it up, mix it with some cheese, add a little ranch flavor, and top all that with even more cheese, I could eat cauliflower for days.
Cheesy Ranch Cauliflower Breadsticks
Servings: Makes about 12 sticks, depending on how you slice it
Preheat oven to 450 degrees (F). Line a baking sheet with parchment paper and set aside.
Empty bag of frozen cauliflower into food processor. Pulse until finely ground. Cauliflower should resemble a powdery, rice substance.
Transfer ground cauliflower to microwave-safe bowl and cook in microwave for two minutes; stirring after each minute. This helps to fluff/steam cauliflower–you want the moisture to be pulled out of it.
If steamed cauliflower is warm, refrigerate until cool.
Add parmesan cheese, egg, ranch packet, garlic powder, onion powder, salt and pepper to cauliflower. Stir until combined. (Mixture will be wet and sticky.)
Pour mixture onto parchment paper-lined baking sheet and spread/shape into a pizza crust or breadstick shape. Do not spread too thin; should be about 1/4 inch thick.
Bake crust in oven for 15 minutes or until lightly golden brown.
Remove crust from oven and layer with ranch dressing (like pizza sauce) and top generously with shredded mozzarella.
Place pan back into oven for another 10-15 minutes until cheese is melted, bubbly, and golden.
Slice and serve with marinara sauce or a sauce of your choice!
***Notes: If you do not have a food processor, I would suggest grating the cauliflower with a cheese grater and chopping it as finely as possible. If you do not have parchment paper, you can still make this! Just grease the pan extra, extra well. You can also use raw cauliflower, of course. You’ll just have to prepare it and steam it and start at step 4. This recipe is also perfect for pizza crust! The base is the same. You can change the seasonings and substitute Italian seasoning or oregano.