Caramel Apples with Vanilla Pancakes

Perfect snowy day breakfast..pancakes with caramel apples!

Caramel Apples (4 servings)
2 apples (honeycrisp if you have them!) washed, peeled and cut into large cubes.
2 tbsp butter
3 tbsp Sugar in the Raw
1 pinch of sea salt

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Heat butter on medium heat in a small nonstick pan (ceramic shown here)
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Once it starts to melt a touch, add in the Sugar in the Raw (conventional sugar works too, I just like Raw)
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The butter and sugar will start to boil, so that is when you turn the heat to low and add in the apples. Fold the apples in, add salt, and keep folding. Do not stir or flip the caramel around..for the caramel is SUPER hot and can burn you pretty badly.
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Let stew on low for 30 minutes, folding occassionally. And done! Served on top or on the side of pancakes ..yum! Breakfast of Champs! 😉 (we made valentine pancakes, but my heart kept turning into Mickey heads…so I just made Disney shapes!)…this is also a child sized plate! 

Pancakes
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons Sugar in the Raw
1/2 teaspoon salt
2 large eggs
2 tablespoons canola oil
1 1/2 to 1 3/4 cups milk
2 tablespoons vanilla extract

Sift the flour in a large bowl.
Add in the flour with the baking powder, baking soda, sugar and salt.
In another bowl, lightly whisk the eggs then add the milk. Whisk in the canola oil.
Quickly stir in the flour mix and add in the vanilla.
Do not overwork the batter.
Heat a griddle or a large skillet, over medium-high heat.
Brush with butter or oil.
Use a 1/4 cup measuring cup to pour out the batter onto the pan.
When bubbles start to break through at the top, flip and cook until they are brown on the other side.
Serve right away.

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Roasted Asparagus with Tangerine Panko Crumb

Roasted Asparagus with Tangerine Panko Crumb

Being back in the kitchen is such a big joy! Never thought I’d be this happy in my life over a kitchen! But back to my home cooking is what I need after a big vacation! (which I am still drafting my vacation post!!)

Tonight I decided to take advantage of sprucing up our pallet after a big vacation with some Winter citrus by making this side dish. It was a side to a pork roast and fingerling potatoes. It lasted two seconds on the plate, which means it is husband and child approved!

Roasted Asparagus with Tangerine Panko Crumb
1 lb washed asparagus with woody bottoms taken off
3 tablespoons panko crumb
1 tablespoon extra virgin olive oil
1 teaspoon of tangerine zest

Set oven to 400 degrees, or 425 convection roast.

Place the asparagus on a parchment paper covered baking sheet with the drizzle of oil and topped with the panko crumb.

Roll the asparagus on the pan so it coats slightly with the crumb.

If you have a hand held grater, hand plain, take tangerine (washed) and grate quickly across the asparagus. Try not to over do it, you jut want a whisper of the oils and zest.

Roast in the oven for 15 minutes, till the panko is golden brown.

Done!

Roasted Asparagus with Tangerine Panko Crumb