Confession: I have been in a complete and utter kitchen funk the last few weeks. Recipes that used to taste great are tasting off to me, and honestly - I've been a disaster in the kitchen. It's like trolls have overtaken! I shouldn't be messing up dishes but I am! And my baking? Well, let's just say there's been store bought bread in the house a few times lately. Finally this past week I said I'd had enough - it was time to get the bad mojo out and the good mojo back in!
So I started off checking out the McCormick Look Book, which is an online collection of recipe ideas, many of which are simple - and yes, nearly foolproof, which clearly was what I needed to get my kitchen mojo back. The Look Book is easy to use, and you can save recipes you're interested in making just by clicking the heart. First off, I made Cinnamon Pancakes. Here's the recipe:
Ingredients:
2 cups pancake mix
1 teaspoon McCormick® Cinnamon, Ground
2 eggs, beaten
1 cup milk
2 tablespoons vegetable oil
1 teaspoon McCormick® Pure Vanilla Extract
To prepare:
1. Stir pancake mix and cinnamon in large bowl until well blended. Stir in eggs, milk, oil and vanilla just until blended.
2. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Spiced Syrup (recipe follows), if desired.
Spiced syrup recipe: Mix 1 cup pancake syrup, 1 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Ground Cinnamon or Pumpkin Pie Spice in microwavable bowl or measuring cup. Microwave on HIGH 1 to 2 minutes or until warm, stirring once.
Ingredients:
2 cups flour
2/3 cup plus 2 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon grated orange peel
1 teaspoon McCormick® Pure Vanilla Extract
1 cup blueberries
1/2 teaspoon McCormick® Cinnamon, Ground
To prepare:
1. Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside.
2. Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.
3. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins.
4. Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired. Now I used canned blueberries instead of fresh, but they came out fine and were gone quickly!
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