••••PANCAKES WITH FRUIT••••

(Source: tinascookings.blogspot.com & photos also)

••••PANCAKES WITH FRUIT!! YUMMY!! MY FAVORITE!!

Ingredients
3 medium eggs
4 tablespoons sugar
1 teaspoon vanilla
220 grams plain flour
2 teaspoons baking powder
200 ml whole milk

Preparation

Sift together the flour and the baking powder into a large bowl. Take another bowl and vigorously whisk the eggs with the vanilla and the sugar, for about a minute. The batter should become somewhat pale and thick. Add the flour mixture and gently whisk, then pour in the milk and whisk everything just until combined. If there are a few lumps, it is fine. Try not to mix it too much, because it is much better to leave a few lumps then to overmix the batter.

Set the bowl aside for 10 minutes and heat the non-stick pan over medium high heat while the batter is resting. You can also use a lightly buttered pancake griddle. Take about 4 tablespoons (¼ cup) of batter and cook for about 1-2 minutes over medium heat until the first side is golden brown and bubbles form on the surface. Gently flip the pancake and cook for about another minute, until the other side is nicely golden and cooked. Serve them warm with fresh fruit. Yields 10 small fluffy pancakes.

••••PINEAPPLE COCONUT SMOOTHIE••••

(Source: bakedbyrachael.com & photos also)

••••PINEAPPLE COCONUT SMOOTHIE!!

Yield: serves 2-4

Total Time: 5 minutes

Pineapple Coconut Smoothie

A simple and flavorful 3-ingredient tropical smoothie, bursting with pineapple and coconut flavors.

Ingredients:

• 3C frozen pineapple chunks
• 1C orange juice
• 1 1/4C coconut yogurt

Directions:

1. Blend together all ingredients until smooth. Serve immediately. 

Baked by Rachel original

••••CARAMEL BANANA BLONDIE CHEESECAKE!!!••••

(Source: today.com & photos also)

••••CARAMEL BANANA BLONDIE CHEESECAKE!!

Ingredients

• CHEESECAKE

  • Nonstick cooking spray 
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup sour cream
  • 1/2 cup whole milk
  • 3 tablespoons all-purpose flour

• BLONDIE

  • 1/2 cup salted butter, melted (1 stick)
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup mashed banana (about 2 small bananas)

• ASSEMBLY

  • 1¼ cups caramel sauce, store-bought or homemade, divided
  • 3 teaspoons flaked sea salt, divided

Preparation

For the Cheesecake:

1. Preheat the oven to 350°. Coat a 9-inch springform pan with the cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and granulated sugar on medium-low speed for 1 to 2 minutes until smooth. With the mixer still on medium-low speed, add the eggs and vanilla extract, mixing until smooth, scraping the sides and the bottom of the bowl as necessary.

3. Turn the speed to low and slowly mix in the sour cream and milk until incorporated. Add the flour and mix to combine.

4. Pour the cheesecake mixture into the prepared pan. Bake for 1 hour or until the cheesecake is almost set. The center will still be slightly loose. Turn the oven off and allow the cheesecake to remain in the oven for 2 more hours without opening the door.

5. After the two hours are up, remove the cheesecake from the oven, then cover and refrigerate it for 4 hours or overnight.

For the Blondie:

6. Preheat the oven to 350°. Coat a 9-inch round cake pan with the cooking spray. Line the bottom of the pan with a round of parchment paper and coat the parchment with cooking spray.

7. In the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter and brown sugar on medium speed until combined. Add the egg and vanilla extract and mix on medium speed until smooth. Turn the mixer speed to low and add in the salt and flour until just combined. Mix in the banana until incorporated.

8. Spread the batter in the prepared pan. Bake for 25 minutes or until a toothpick inserted 3 inches from the edge comes out clean.

9. Allow the blondie to cool in the pan.

To Assemble the Cheesecake:

10. Remove the blondie from the pan and transfer it to a cake plate. Spread 3/4 cup of the caramel sauce over the blondie. Sprinkle the caramel with 1 teaspoon of the flaked sea salt.

11. Carefully remove the cheesecake from the pan by sliding a large spatula under the cheesecake and placing it onto the caramel-coated blondie. Spread the remaining 3/4 cup of the caramel sauce over the cheesecake and sprinkle with the remaining 2 teaspoons of sea salt.

12. Serve immediately or cover and refrigerate until you're ready to serve.

Recipe reprinted with permission from The Cookie & Cups Cookbook by Shelly Jaronsky

••••CECILE CHARLES••••

(Source: Amazon.com & heartofspokane.com)

••••CECILE CHARLES!!! CHECK OUT HER BOOKS ON AMAZON.COM!!

••••SHE'S ABSOLUTELY AMAZING!!

••••THIS IS A UNIQUE COOKBOOK WITH AMAZING RECIPES!!!

••••A CHRISTIAN INSPIRED BOOK WITH AMAZING ARTWORK AND INSPIRING CHRISTIAN MESSAGES!!

••••CHECK OUT THESE AMAZING BOOKS ON AMAZON.COM!!

••••BAGEL TIP••••

(Source: creative ideas.com & Google+ photos & quarrybagelcafe.com & bagel king.net)

••••BAGEL TIP!!

••••BAGEL QUICHE••••

(Source: recipegirl.com & photos also)

••••BAGEL QUICHE!!

www.recipegirl.com

Bagel Quiche

Recipe for a Bagel Quiche- a quiche filling made inside of a hollowed out bagel.

Time: 30 min

Yield: Serves 1

Ingredients include:

• 1 bagel (any flavor that would go well w/ egg)
• 2 to 3 large eggs
• desired fillings (such as cheese and chopped vegetables)
  
  

• DIRECTIONS:

  1. Preheat oven to 375 degrees F. Spray a piece of foil with nonstick spray.
  2. Slice the very bottom of the bagel off nice and evenly. Set aside to eat, turn into breadcrumbs or discard.
  3. Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (discard or turn into breadcrumbs). Set the bagel, cut-side-up on the foil.
  4. Whisk 2 eggs and pour them into the hollowed out bagel. Place desired filling choices into the egg. If the egg and filling does not fill the bagel completely, you can add another whisked egg on top.
  5. Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven. Bake 20 to 30 minutes, or until the egg is completely set. Timing will depend on how many eggs used and how large the bagel is. Serve immediately (pick it up and eat it with your hands!)
     
     

     
     
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••••PANCAKE TIP••••

(Source: Google+, creative tips & photos also & bbcgoodfood.com & Wikipedia.org)

••••PANCAKE TIP!!