Posts by Rachel Schultz

Old-Fashioned Pancakes

August 12, 2013

Do you think box mix pancakes are sometimes good? I am not too proud to be unwilling to admit that sometimes they are to me. However, there was a time when this pancake recipe was the only one I reached for. They are just good! And, they are an american classic – the american pancake. So if you’ve been only having box mixes, I won’t try to convince you to never again, but I will say this may be worth your while.

Old-Fashioned Pancakes
Serves about 12 pancakes

1 and 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 and 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla

Stir together flour, baking powder, salt, and sugar in a bowl. Add in milk, egg, butter, and vanilla and whisk until evenly distributed.

Lightly coat a large skillet with butter and heat over medium-low heat. Pour in 1/4 cup batter.

Flip when bubbles appear. Cook opposite side until slightly golden. Repeat with remaining batter, coating skillet again with butter after each batch.

Serve with fruit, powdered sugar, maple syrup, etc.

5.0 from 9 reviews

OLD-FASHIONED PANCAKES

Author: Rachel Schultz

Ingredients

1 and ½ cups flour
3 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 and ¼ cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla

Instructions

Stir together flour, baking powder, salt, and sugar in a bowl. Add in milk, egg, butter, and vanilla and whisk until evenly distributed.
Lightly coat a large skillet with butter and heat over medium-low heat. Pour in ¼ cup batter.
Flip when bubbles appear. Cook opposite side until slightly golden. Repeat with remaining batter, coating skillet again with butter after each batch.
Serve with fruit, powdered sugar, maple syrup, etc.

Adapted from All Recipes.

Old Fashioned Pancakes with Syrup, Butter, and Blueberries

PEANUT BUTTER & PECAN COOKIE SANDWICHES

July 29, 2013

Rachel Schultz

Have you heard the baking tip of grating butter? The allure is if you forgot to bring your butter to room temperature it does so quickly once it is grated and, or it will help with an even dispersal of butter in the finished product. I find this tip too tedious for the value it gives, but maybe I am missing something. I would rather just brave the possible liquid butter lava that I get while trying to soften it quickly in different ways!

As for these cookies at hand, they are an oatmeal cookie sandwich with a sweet peanut butter filling. And a pecan on top because I love decorating baked goods with pecans.

One of my friends told me these were “mind blowing.” My husband says he was not surprised someone would say that because they are like an “artisanal nutter butter.”

PEANUT BUTTER & PECAN COOKIE SANDWICHES
Makes 24 cookie sandwiches

3 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups butter, melted
2 cups brown sugar
2 teaspoons vanilla
2 eggs
5 cups oats
24 pecan halves
2 cups peanut butter
2 tablespoons honey
1 cup powdered sugar
1/2 cup butter, softened

Preheat oven to 350 degrees.

In a stand mixer, stir together flour, baking soda, and salt. Mix in butter, brown sugar, vanilla, and eggs. Add oats and continue to mix.

Chill dough for 1-2 hours.

Shape into 1 and 1/2 inch balls and arrange on a line baking sheet. Place a pecan half on half of the cookie dough balls (or all.) Bake 10-12 minutes.

To make peanut butter filling, beat together peanut butter, butter, honey, and powdered sugar for three minutes. Assemble sandwiches with two cookies and a spoonful of peanut butter filling.

5.0 from 1 reviews

PEANUT BUTTER & PECAN COOKIE SANDWICHES

Author: Rachel Schultz

Ingredients

3 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 and ½ cups butter, melted
2 cups brown sugar
2 teaspoons vanilla
2 eggs
5 cups oats
24 pecan halves
2 cups peanut butter
2 tablespoons honey
1 cup powdered sugar
½ cup butter, softened

Instructions

Preheat oven to 350 degrees.
In a stand mixer, stir together flour, baking soda, and salt. Mix in butter, brown sugar, vanilla, and eggs. Add oats and continue to mix.
Chill dough for 1-2 hours.
Shape into 1 and ½ inch balls and arrange on a line baking sheet. Place a pecan half on half of the cookie dough balls (or all.) Bake 10-12 minutes.
To make peanut butter filling, beat together peanut butter, butter, honey, and powdered sugar for three minutes. Assemble sandwiches with two cookies and a spoonful of peanut butter filling.

PAD THAI SAUCE

July 23, 2013

Rachel Schultz

HERE’S A PAD THAI SAUCE! That may be an adrenaline fueled outburst, but it’s a couple days later and I’m still standing by it. What I like about this sauce, and what my angle was when writing the recipe, was for there to be an easy pad thai sauce to make at home with ingredients you often already have on hand.