!

I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake.

And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.

You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast. Or certainly no more than two

See, just like a cinnamon roll. Love this. I can eat this pancake just as you see it, but you really need to add the glaze to get the full cinnamon roll-effect. Read on…

Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup needed. Let me say that again: No. Syrup. Needed.

There you have it: Cinnamon Roll Pancakes. With lots of ooey, gooey cream cheese glaze drizzled on top. Do yourself a favor and treat yourself to a pancake today. Go get ‘em. These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right?  I mean,  it’s not like I put chocolate chip cookie dough in them or anything.  Hmmmm.

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

Ingredients:

Directions:

Tips:

With a black or white chocolate chips you will get a pleasant and appealing flavor in combination with a few raspberries.

In addition, their striking color will caught the attention of everyone in any party table.

Try this chocolate-covered cheesecake bite recipe from Pillsbury.

Prep Time: 1 hr 20 min Total Time: 5 hrs 55 min Servings: 48 bites

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of cloves
• 1 teaspoon salt
• 1/2-ish box yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted

Instructions

1. Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
3. Pour into the prepared baking dish.
4. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
5. Sprinkle with the chopped pecans.
6. Pour the melted butter evenly over the top of the cake.
7. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
8. Serve warm or cold. Store in the refrigerator.

I’m going to stop there before I embarrass myself, but you should know that the above scenario continues for quite a while. So you eat four, so you eat five, so you eat six…you get the idea. It just keeps on going.

These little pies are fabulous. I’m not a big fan of pie crust, so I wasn’t sure I’d love these. Something magical happens though and the sweetness from the cookie dough turns the pie crust into something amazing. Sweet, flaky, and all kinds of amazing.

Ingredients

• Pie Dough, 2 9-inch rounds, store bought or homemade
• Chocolate Chip Cookie dough - 1 recipe homemade or 1 tube store bought
• water, for sealing the edges
• sugar, for sprinkling

Instructions

1. Preheat oven to 450 degrees and line a cookie sheet with parchment paper.
2. Remove your pie dough from the package and give it a quick roll to flatten it out just a bit. If using a homemade dough, roll it into 2 large circles about 1/4 inch thick and 9 inches in diameter.
3. Using a 3 1/2 inch round biscuit cutter or a glass, cut circles from the dough. Re-roll the dough as needed to cut circles from the dough, about 16 dough circles total.
4. Place 1-2 heaping tablespoons of dough in the center of half of the pie dough circles.
5. Brush the edges of the pie dough with water and place the remaining pie dough circles on top.
6. Use your fingers to press and seal the edges or use a fork to crimp them together.
7. Brush the tops with a little water and sprinkle with sugar.
8. Bake for 10 - 12 minutes or until golden brown.
9. Serve warm.

Ingredients

• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 cup chopped nuts ( Optional )
• 1 cup Evaporated Milk
• 1/2 cup (1 stick) butter or margarine, melted
• 35 (10-oz. pkg.) caramels, unwrapped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Method

1. Preheat oven to 350° F.
2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.

1. Bake for 15 minutes.
2. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.

1. Drop remaining batter by heaping teaspoon over caramel mixture.

1. Bake for 25 to 30 minutes or until center is set.
2. Cool in pan on wire rack.

1. ENJOY!

Zesty Tip: The only tip I could recommend for this recipe is too make it at least in double batch form.  It is absolutely amazing.

Pizza Swirl Bread

[adapted from martha stewart.com]

makes one loaf

4 tablespoons butter

1/3 cup milk

1/4 cup warm water

2 1/4 teaspoons active dry yeast

1 teaspoon sugar

1 large egg

2 1/4 cups all-purpose flour

1/2 teaspoon salt

2 garlic cloves, minced

6 ounces provolone cheese, freshly grated

4 ounces grated parmesan cheese

20-30 slices pepperoni, or however much you would like

1/3 cup tomato sauce, or more if desired

1 tablespoons italian seasoning

1. In a small saucepan, combine milk and 2 tablespoons butter over low heat. Heat until bubbles appear on the sides then turn off heat and set aside.

2. Measure out 1/4 cup of warm water and combine it with yeast and sugar. Let sit for 5-10 minutes, until foamy. Optional: while yeast is is dissolving, stick pepperoni in the microwave on a paper towel lined plate for 30-40 seconds to remove a bit of grease. Lightly butter an 81/2 x 4 x 2 loaf pan.

3. Gently whisk the egg with the milk/butter mixture. In the bowl of an electric mixer (using dough hook attachment), combined flour and salt and lightly mix to combine. With the mixer on low speed, add in milk/butter mixture, then yeast mixture. Mix on medium speed until dough comes together, about 5-6 minutes. Remove dough from bowl and lightly flour your workspace, then knead by hand for a minute or two. Add a few more teaspoons of flour if dough is sticky until it becomes smooth.

4. Melt the two tablespoons of butter. Brush one tablespoon all over a bowl, then place dough in bowl and coat with butter. Cover the bowl and set in a warm place to double in size for about one hour.

5. Preheat oven to 350 degrees F.

6. After dough has risen, punch out the air bubbles, flour your workspace again, and roll into an 8 x 12 inch rectangle. Spread tomato sauce on first, then minced garlic, then provolone, then pepperoni, then parmesan, then italian seasoning. Starting at one of the short ends, tightly roll dough into a loaf. Place in loaf pan and brush with remaining melted butter, and sprinkle with parmesan cheese.

7. Bake for 45-50 minutes, or until top is golden brown. Let cool for 30 minutes, then remove from pan.