Home And Kitchen Heroyam

  Makes 4 to 6 servings INGREDIENTS 1 recipe Pancake Batter (see above) ¼ cup packed dark brown sugar ¼ cup (½ stick) unsalted butter, melted ½ tablespoon ground cinnamon 4 ounces cream cheese  ½ cup confectioner’s sugar ¼ cup whole milk 1 teaspoon vanilla extract PREPARATION In a medium mixing bowl, beat the brown sugar, butter, and cinnamon, until thoroughly mixed and creamy. Scoop the mixture into a small plastic sandwich bag and let it cool for 20 minutes. When mixture is cooled, cut a small corner off the bag, creating a hole for the cinnamon mixture to be piped. In a separate medium bowl, combine the cream cheese, confectioner’s sugar, milk, and vanilla extract, stirring until there are no lumps. Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Pipe the cinnamon mixture in a swirl, starting from the center of the pancake and working o...

Makes 4 to 6 servings INGREDIENTS 2 cups red velvet cake mix ½ cup all-purpose flour 1½ cups + ¼ cup whole milk 1 large egg 4 ounces cream cheese  ½ cup confectioner’s sugar 1 teaspoon vanilla extract PREPARATION In a large bowl, whisk together the cake mix, flour, 1 ½ cups milk, and egg and whisk until the batter is smooth. In a separate bowl, beat together the cream cheese, confectioner’s sugar, ¼ cup milk, and vanilla extract, stirring until there are no lumps. Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. To make red velvet crumbs, take one of the pancakes and crumble it up. Microwave the crumbles in a small bowl for 1 minute, until crunchy. To serve, drizzle the pancakes with cream cheese glaze ...

Makes 4 to 6 servings INGREDIENTS Pancake Batter (see above) 2 cups Nutella Whipped cream, for serving PREPARATION Heat a large, nonstick skillet over medium heat. Pour 3 tablespoons batter into the skillet to make a small pancake, repeating as many times as will fit in the skillet. Drizzle a heaping spoonful of Nutella in the center and top with another 3 tablespoons of batter. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with whipped cream.

Makes 4 to 6 servings INGREDIENTS Pancake Batter (see above) 2 cups blueberries 2 bananas, sliced, for serving Butter & syrup, for serving PREPARATION Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Sprinkle a handful of blueberries on top, and cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with bananas, syrup, and butter.

Ingredients 200g (7oz) dark chocolate, minimum 60% cocoa solids, broken into pieces 150g (5oz) unsalted butter, cubed 4 medium eggs 150g (5oz) light soft brown sugar 150g (5oz) self-raising flour 25g (1oz) cocoa powder To decorate 50g (2oz) white chocolate cake covering 125g (4oz) white chocolate 75g (3oz) butter, softened 275g (9oz) white icing sugar, plus a little extra 75ml (3fl oz) semi-skimmed milk mini chocolate eggs, to decorate Preheat the oven to Gas 4, 180°C, fan160°C. Line a 20cm (8in) springform cake tin with nonstick baking paper.  Melt the chocolate and butter in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Cool a little. Whisk eggs and sugar together for about 10 minutes until light and foamy. Whisk in the cooled chocolate mixture, then whisk in the flour and cocoa. Pour into the tin and bake for 40 minutes. Leave in the tin for 10 minutes, then remove and cool on a wire rack. Melt...