Citrusy Mochi Pancakes {Gluten-free}

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Ahhhhh

It’s a great thing that we basically have a 3-4 day weekend every month during the school year. I would absolutely drown in the waves of homework, projects, and papers without them.

Somehow the definition of ‘break’ hasn’t gotten to me yet. My definition of break, “a time where I get to catch up on homework, projects, and papers while feeling stressed about all the stuff I haven’t gotten done yet”

Merriam-Webster’s definition, “to interrupt one’s activity or occupation for a brief period” or, “something that causes a change or interruption”

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Hahahahahaa, I laugh at your naiveness dictionary (although considering you’re the one that’s a billion years old, you should be laughing at mine…)

Guess what, I’ve been doing school work since school started and fall break, or whatev you want to call it is not going to stop me! (I think this teenage rebellion thing has really gotten to me…)

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My internal system gets totally messed up during these breaks…

11 at night? I really really really x2 million need to finish this bio paper!

12 o clock noon… Um, what in the world did I write in this bio paper? Lunch? Who needs lunch?
scarryyy thing is (scarier than Halloween…) that I’m 14 and only it’s only freshman year… um…

On a less scary mode (I’m preparing for Halloween… :D) I made mochi pancakes! They’re citrusy because my citrus plant decided to make a bunch of tiny sour citrus fruits and I kinda just threw them in there.

Yep, citrusy mochi pancakes forevar!

Chewy, citrusy (who would’ve guessed…), and fluffy, these pancakes are the best!!! They’re also gluten free! (Okay, now I feel like an advertisement…)

Notes

-Glutenous rice flour is a tricky name. Let’s just say, there’s no gluten in it and you can find it at most specialty stores.

-If you don’t want them to be citrusy, just substitute the 3 tbsp of citrus juice for 1 tbsp of lemon juice.

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And back to bio… No I have not finished!

Citrusy Mochi Pancakes
1/2 cup milk
3 tbsp citrus juice
1 egg
1 cup glutenous rice flour
1 tbsp sugar
1 tsp baking powder
pinch of salt

Mix the milk and the citrus juice together and set aside for about a minute. Add in the egg. Stir in the rice flour, sugar, baking powder and salt.

Spoon 2 tbsp of batter for each pancake onto a griddle over medium low heat. Cook the first side until the bubbles that pop leave a space. Flip and cook until golden.

Enjoy!

http://www.sprinklewithsalt.com/2014/10/26/citrusy-mochi-pancakes/


Swedish Cinnamon Buns

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I bet you expected something more along the lines of a swirly round thingy with loads of glaze…
One, these have the adjective ‘Swedish’ and the noun ‘buns’ for a reason (and not just because it sounds fancy and Europeany…). The Americanized version has like a bucketful of glaze dumped on top, which is part of it’s reputation as being gooey, messy, and delicious. This is not the best idea to eat it while doing homework. Plus, I get to shape the Swedish version into a pretty knot shape!

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I had no idea that tying things in knots would be so difficult. Usually, I have no trouble with this, I tie my shoes at least 5 times a week, my hair naturally curls up into it’s own form of knots (the kind that will never come undone…), and my brain starts tying itself into knots after one too less (is that an expression?) hours of sleep.

Continue reading…


Pumpkin Cakies with Brown Butter {Butter}cream Frosting

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Okay, so I have a confession to make. I really dislike frosting. There I said it.

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The extremely sweet taste of it combined with the usually extremely sweet cookie/cupcake/cake just really sets me off. And then, there’s that slight oily taste and loads of florescent food coloring that would make it glow in the dark… Makes me want to gag.

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My friends at school would always look with wide eyes as I scraped off the icing and then shoved it to someone or down the garbage. :D
Then you ask, why do these cakies have such a high cake to frosting ratio?

I like this frosting. Ima not a complete frosting hater… The store bought kind is the kind I really dislike. This, with lots of brown butter and sugar, and sprinkled with salt is not something I would dislike… :D
(I also like whipped cream, fyi)

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So, these cakies have a really nice ration of brown butter (butter)cream frosting to pumpkin cakies. Plus, they’re completely versitile. If you wanted to, you could frost all of them/eat all the frosting from the pan… and then sandwich the frosting sides together to make whoopie pies. Or, stack them all on top of each other to make a pumpkin layer cake. No fuss see?

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But I still think the best kind is open faced, unstacked. This way, I can sneak one in during a study break and I wouldn’t have to cut a small slice of cake off and/or make a big mess by trying to stuff two puffy cookies with a load of frosting into my mouth.
Either way, they are delicious, with puffy centers and slightly crunchy sides. Yes, you should go make these right now… :D

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Notes
-For the brown butter frosting, all you have to do is microwave 2/3 cup butter for about 2-3 minutes, or melt it over the stovetop until brown and nutty smelling. Set it aside to cool. When it’s texture is that of softened butter, mix in 2 cups of powdered sugar and 1 teaspoon of salt. Mix thoroughly. Add in a teaspoon of vanilla, then incorporate in some milk slowly, until the texture is how you want it.

Pumpkin Cakies
1/3 c softened butter
1 tsp pumpkin pie spice
3/4 c brown sugar
1 tsp vanilla
2 eggs
3/4 c pumpkin puree
2 c flour
1 1/2 tsp baking powder
2 tbsp milk

Cream the butter, brown sugar, and pumpkin pie spice together. Add in the vanilla and eggs, one by one, thoroughly combining the ingredients.

Add in the pumpkin puree. Mix in the flour and baking powder until no floury patches are left. Finally, add in the milk.

Spoon about a tablespoon sized blob onto a parchment lined baking sheet. Leave about 1 inch of space for the cakie to spread.

Bake in a preheated 350 degree oven for 10 minutes, or until a toothpick stab in the center comes out clean.

http://www.sprinklewithsalt.com/2014/10/12/pumpkin-cakies-with-brown-butter-buttercream-frosting/


Caramel and Peanut Butter / Nutella Stuffed Double Chocolate Chip Cookies

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Oh yes… Caramel and peanut butter / nutella stuffed double chocolate chip cookies.
Yes, I know it’s autumn and all of you want pumpkin.
Yes, I know the leaves are turning all sorts of beautiful colors.
Yes, I know it’s getting colder.
Yes, I know I really should start wearing jackets.
Yes, I know I really should start baking ‘autumny’ things.
Next week will be pumpkin. Promise okay?
And yes, I know it’s a really long name, but this cookie deserves it. Nutella is good in any baked good, but stuffed into double chocolate chip cookies with some caramel just combines everything and makes into something else all together.
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Unfortunately, I had no nutella, so I used peanut butter instead. I have used nutella on this recipe and it tastes fantastic, but if you don’t have it, peanut butter, almond butter, hazelnut butter or any other nut butter works well. Stir in a bit of chocolate into the butter with some sugar, and you have makeshift nutella!
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Also, I suggest getting chocolate covered caramels. It helps with the caramel leaking out and making a huge mess.

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This is how you fill a cookie with goodies… :D

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Caramel and Peanut Butter / Nutella Stuffed Double Chocolate Chip Cookies
1/2 cup butter
1 cup brown sugar
1 egg
1 egg yolk
1/3 cup cocoa powder
2 cups flour
1/2 tsp baking powder
1/2 cup chocolate chips
nutella
around 6 chocolate covered caramel candies
flakey salt

Melt the butter over medium heat until nutty smelling. Turn off the heat.

Stir in the sugar and then add in the eggs and cocoa powder. Mix in the flour and baking powder until no more flour parts remain. Stir in the chocolate chips.

Take about a tablespoon and a half of cookie dough and roll it into a ball. Place it onto a cookie sheet lined with parchment paper and squish a nice sized indentation in it with your thumb.

Fill with half a teaspoon of nutella and then squish on a chocolate covered caramel candy.

Squish a tablespoon of dough into a pancake, place on top, and press to seal. Repeat until all the cookie dough is gone.

Sprinkle with salt. :D

Bake in a preheated 350 degree oven for 10 minutes, until the edges appear to be crispy.

http://www.sprinklewithsalt.com/2014/10/05/caramel-and-peanut-butter-nutella-stuffed-double-chocolate-chip-cookies/


5 Minute Stovetop Granola {vegan, gluten free}

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I never knew granola could be so easy. Usually its that kind that takes forever you know? Like 45 minutes in the stove.

People, I have a limited amount of patience before I go into the oven and ‘taste-test’ the granola. And that equals a burned hand. Which I do not need when I have a mountain of papers to finish typing up.

I just want a breakfast that will keep me full for the whole morning and not end up burning my hand okay????? Is that so hard to satisfy?

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This granola is perfect. Wonderfully crunchy (you can leave it chewy if you prefer…), easy, and fast. It takes a total of 2 basis ingredients. Yes, I said 2 BASIS ingredients. Meaning you can add in whatever you want, as long as you add in those two ingredients. And you probs have them right now. Maple syrup (or honey, but that obvs isn’t vegan…) and oats.

Continue reading…


5 Minute, 3 Ingredient Caramels {stove or microwave!}

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When I was a wee child (i.e. 7 years old) I decided to microwave a bowl of sugar. For a minute. Because my mom was busy making dinner and the microwave and me were unattended. You can probably guess what happened. Yes, the smoke detector went off. Yes, I ended up burning my finger. And yes, I decided to do it again.

When my mom wasn’t watching. I put another cup of sugar in the microwave. 15 seconds at a time. Verdict? Plain sugar does not microwave well. Because the smoke alarm went off again.

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I have lots of fun with the microwave trust me. Just read about my other experiences here. You will laugh guaranteed. Or else… Nothing. I can do nothing but offer you a plate of microwave caramels. Which means a lot.

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Samoa Doughnuts {with step by step .gifs for a doughnut pan}

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I think I’ve gone over this. I. HATE. FRYING. THINGS.

I will not do it. Unless it is for something very very important. Maybe. No, not doing it.

I fried something once. Doughnuts. Oil ended up splattering evvvverrryywhere. Mom ended up frying it and I, hiding in my room the rest of the day.

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Yes, Mom, you are a lifesaver. Literately, I do not mean the candy.

You, Mom, can fry the rest of the things for us and I will stay in my room. And stuff the stuff in my mouth.

But what if… what if… WHAT IF I WANT DOUGHNUTS???!!! And you’re not home??

Guess I’ll have to live without them? No. I. Need. My. Doughnuts.

I could bake them… But I don’t have a doughnut pan. Until I saw this awesome idea. For a dang dougnut pan. And I made it. And .gifs.

These doughnuts are amazing. Just like they were fried. And covered in coconut, caramel, and chocolate. Omg…

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How to make Mooncakes {with step by step .gifs}

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Mooncakes are so purty… And expensive.

One mooncake is like 6 dollars. Seriously?? What do they fill it with?? Gold?

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Especially since they’re so easy to make at home. Especially if your family loves the crust and you don’t have to make the crust thin as a crepe.

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{btw, I have done a post on this before but the photos made one want to throw up and it’s a bit more time appropriate now}

Go go make these!! What are you waiting for? The mid autumn festival is tomorrow!!! :D

Continue reading…


Golden Syrup

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Can somebody tell me why in the world we don’t have golden syrup in the US?? I mean you probs could find it if you looked hard enough or ordered it from online, but they should seriously sell it regularly here!!

Anyone care to enlighten me??

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{If you’ve been reading SwS for a long time, you’ve probably seen this before}

Golden syrup is so golden and I really have no idea what in the world it’s supposed to taste like. But after searching it up a few times, reading a few articles, I found out that it’s just sugar solution treated with acid! AKA lemon juice here we come!

Continue reading…


Pain aux Raisins with Cinnamon Sugar {a step by step guide with .gifs}

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Plump raisins + cinnamon + carmalized sugar + buttery laminated dough = omg… how many did I eat??

Yes, they were that good. And since the dough from the croissant tutorial makes a lot of dough, you can make three of the following (not including leftovers).

-6-7 croissants

-5-6 Pierre Herme’s famous ispahan croissant

-6-7 pain au chocolat

-7-8 pinwheels with pastry cream

-12-13 pain aux raisins with optional cinnamon sugar

-some random stuff to do with the leftover dough

Or double the recipe and make like 8 lbs of dough… Because it’s a pain to laminate dough and then realize your family ate them all. Before you could get your grabby hands on them.

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Btw, traditional pain aux raisins are supposed to have pastry cream and raisins as the filling, but cinnamon sugar and raisins seem to go together waaayyyy better than pastry cream and raisins, so… This is what happened.

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Here is the tutorial you all have been waiting for. Step by step .gifs for the dough can be found here.

Roll ‘er out. And sprinkle cinnamon sugar and raisins on top. Then roll ‘er up! :D

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Cut with string by sliding string under and then crossing them and tightening like a knot.

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Pain aux Raisins with Cinnamon Sugar
croissant dough with step by step .gifs
1/2 cup sugar
3 tbsp cinnamon
1/2 cup raisins soaked in water overnight, drained
beaten egg

Mix the sugar and cinnamon together.

Roll the dough out into a 10 in square.

Sprinkle with cinnamon sugar and then sprinkle the raisins on top.

Roll up.

Cut with string by sliding string under and then crossing them and tightening like a knot.

Let rise for 2-3 hours. Brush with a beaten egg and set aside.

Preheat oven to 425 F. Once preheated, brush with the egg again and bake for 15 minutes.

Notes

replace sugar and cinnamon with pastry cream for a more traditional pain aux raisins

http://www.sprinklewithsalt.com/2014/08/24/pain-aux-raisins-with-cinnamon-sugar-a-step-by-step-guide-with-gifs/

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