Cinnamon Roll Pancakes

Yield: 4 servings (4 pancakes)

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat...

Ingredients:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*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!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Oreo Stuffed Chocolate Chip Cookies

• 2 sticks softened butter
• 3/4 cup packed light brown sugar
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 3 1/2 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 10 oz bag chocolate chips
• 1 package Oreos

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugars until well combined. Add in eggs and vanilla until all ingredients are combined.
3. In a separate bowl mix the flour, salt and baking soda. Slowly add dry ingredients, along with chocolate chips, into the wet ingredients until just combined.
4. Using a cookie scoop, take one scoop of cookie dough and place it on top of the Oreo. Take another scoop of cookie dough and place it under the Oreo. Seal edges of dough together around the Oreo by pressing and cupping dough until Oreo is enclosed.
5. Place onto a parchment lined baking sheet and bake for 9-13 minutes (mine took closer to 15 minutes). Let cool for 5 minutes before transferring to cooling rack.

Oatmeal and Dark Chocolate Chip Cookies

Oatmeal and Dark Chocolate Chip Cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
Dark Chocolate Chips

Preheat Oven to 350.

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and Dark Chocolate Chips.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. This way they set up a little better.

Recipe from Amy Skjordal!