I hope everyone had a wonderful 4th of July holiday. Our lives have been pretty chaotic since with family, weddings, and travel, but I had to get this post up. Not only did we have a great time with our friends and family, but we made one pretty amazing breakfast that you will want to try the next time you feel like getting diabetes. It certainly wasn't healthy, but if you love cinnamon rolls like I do, you will make exceptions to your healthy diet now and again.
Jemma's Dress Gap Baby
Jemma's Bow Headbands
Chambray Shirt
Burnt Red Skirt
Michael Kors Bag Similar
We were so excited to have Jed's parents, and Tanya & Nate come into town on Thursday evening. I love any kind of holiday because it means our house is filled with people, food, and constant activity! It's so invigorating!
Auntie Tanya got some slobbery kisses
One of the best things about living in sunny California is the dependable weather! To me, the perfect 4th of July involves being surrounded by close friends and family, BBQing, and playing in the great outdoors! In this family, the holidays aren't just limited to one day, but the whole weekend, which means tons of big and delicious meals. Nothing better than getting some exercise before all the over indulging begins!
Well...some of us got sleepy during the hike
And what would the 4th be without the great old american past time...baseball in the park! I love traditions!
Watching daddy play baseball
After, we headed into Marin for BBQ and fireworks!
Recognize our shirts? Made these yesterday! See link
Jemma's little outfit on Sunday was so sweet! I love monogram bloomers, though this wasn't my favorite font (my bad), they still are simply adorable.
Custom Bloomers here
My precious long legged little girl
Ok, not sure how Recipe Girl was able to make such beautiful pancakes, because this was deffinitly a "fail" as far as aesthetics goes, but let me tell you something... it most certainly was not a fail as far as taste goes! If you are even considering making these, DO IT! They were delicious and tasted just like cinnamon rolls! We added fruit and sausage on the side.
Sarah in the kitchen
Apparently making swirls is harder than it looks
Not so pretty, but oh so tasty
The strawberries make it seem healthy
Cinnamon Roll Pancakes
Recipe from Recipe Girl
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Prepare the cinnamon swirl filling: In a medium sized bowl, combine the butter, brown sugar and cinnamon. Scoop the filling into a zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until just melted. Turn off the heat and whisk in the cream cheese until it is smooth. Sift the powdered sugar into the pan, stir in vanilla extract. Set the pan aside.
Prepare the pancake batter: In a medium bowl, stir together the flour, baking powder and salt. Whisk in the milk, egg and oil, until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. If you want to make the pancakes look pretty after they are cooked, go back and fill in the swirls with more of the cinnamon filling.
Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze and some fresh fruit.
Tips from Recipe Girl:
*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
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