Our group, Group C, took December off, and here we are back in January to share some more Secret Recipe Club fun with you. In fact, I took 2 whole weeks off of the blog, a first for me. It was a nice break, but I am happy to be back. You may have noticed lots of goodies lately, and due to the 2 week break, I didn’t get a chance to share all of our Christmas goodies. We celebrated “Christmas week” with festivities from the 21st, all the way to boxing day. I had a gingerbread pancake mould and just knew these Gingerbread Pancakes would be the perfect way to start all the delicious Christmas eating. They were scrumptious, and the kids were so happy to receive these on their plates. It was certainly a hard pick, when I received my assignment Savory Moments. I believe this is your first month to club, so I just wanted to say a big, huge welcome, I hope you have as much fun as I do. With recipes like Orange-Scented Cranberry Cake and Honey Walnut Pie, I’ll be sure to be back and making stuff from this lovely blog again.
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/2 cup brewed coffee, cooled
1/2 cup milk
zest and juice of 1/2 a clementine (or a small orange)
1 large egg
1 tablespoon dark brown sugar
1 tablespoon molasses
2 tablespoons butter, melted and slightly cooled
1/3 cup plain yogurt
zest and juice of the other half of the clementine
1 tablespoon honey or real maple syrup
dried cranberries for garnish
powdered sugar for dusting
real maple syrup
- Mix together dry ingredients. Mix together wet ingredients in separate bowl. Fold wet into dry until just mixed.
- Heat your pancake griddle, or large skillet and spray with cooking spray. Scoop pancake batter and gently smooth down with a spoon. When top is bubbly, flip over to cook second side.
- Place cooked pancakes on plates and sift icing sugar over top.
- Mix together yogurt sauce ingredients. Place a dollop on each plate and top with cranberries.
- Serve with Syrup.
- Eat and enjoy!
It’s the most wonderful time of the year! That’s right folks, the next month is going to be Christmas madness. Perfect timing for this special edition of The Secret Recipe Club! You see it is Holiday Treats day, and the whole club is invited. Haven’t started your Christmas baking yet? You are sure to find every recipe you need right here. Scroll down and see what everybody made. I know I certainly will. This was also an opportunity to receive a different blog for my assignment, I am pretty familiar with all of us over in Group C, but this is not the case for the other groups. So I was delighted to be assigned a totally new to me blog, Life on Food. I pinned oodles and oodles of recipes as maybes. Then hubby came along, and thought these cookies sounded like just what he wanted to eat. So I made them especially for him, and he proclaimed them to be all kinds of amazing. In fact, I could barely get them out of the oven before he was asking for more. I am sure with all the delicious recipes, I will certainly be back to try more!
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3 Tbsp sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup mini chocolate chips
- 1 cup toffee pieces
- Beat butter, with white and brown sugar. Add egg and vanilla. Mix in 1 cup of the flour with baking soda and salt. Then remaining 1/2 cup flour.
- Stir in toffee bits and mini chocolate chips by hand.
- Shape about a tablespoon of dough into round ball and place on cookie sheet. Repeat. You can fit 12 on a sheet, they spread out so you want a little room.
- Bake each batch for 10 minutes at 375 degrees. Let rest on cookie sheet for 2 minutes. Remove to cool. Secret Recipe Club.
- Eat and enjoy!
It’s SRC time. A time when we get to pick our recipe from our assigned blog, and have a jolly good time devouring it. Yup, that’s what happened this time around, because the family just loved this recipe. It’s coming to you courtesy of Loving Life. Secret Recipe Club is certainly one of my month’s highlights, and I perhaps spend a little too much time on each assignment. But I have worked out a system, and it’s just what I do. I start when I receive my assignment. Then I wait to open it when I have a few hours free. Then I proceed to scroll the entire blog, and save the “maybes” to pinterest. Don’t worry I have a secret board, so nobody knows when I get them. Then I let it sit a few days, to ponder my choices. I usually save between 15 and 20, so the narrowing down process has really just begun. Then one day when I am making the meal plan I see what fits. Then I make it, photograph it, eat it, and write the post. I save all the other maybe’s for a later date, and I have gone back many a time to past assignments and made some delicious rid-bits. There you have it, SRC, in a month. But I haven’t even shared the best part. That’s when I get to see who had me, and what they chose. Oh, it is all just so much fun. Thanks this month, to Kirsten, it as always was a blast!
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. brown sugar
1/8 tsp. cayenne pepper
1/8 tsp. ground ginger
1 tsp. Sesame oil
3/4 lb. chicken breast or tenders, diced in small pieces
6 green onions, finely chopped
3/4 c. chopped cashews (use a scant 3/4 c.)
1 tsp. soy sauce
6-8 butter lettuce leaves – I had to use romaine, the store was sadly out of butter lettuce.
2 carrots, peeled & Julienned
1 cucumber, Julienned
1/2 Tbsp Sesame Seeds
- Combine sauce ingredients with whisk, set aside.
- Heat oil in large skillet or wok. Add chicken and cook until browned. Add cashews and green onions, with 1 tsp. of soy sauce. Cook until chicken is completely cooked through. Add sauce. Stir to coat chicken, and cook until reduced a bit.
- Combine carrots, cucumber and sesame seeds.
- Assemble lettuce wraps, take 1 pice lettuce, top with chicken then vegetables. Either wrap up, or serve more like a boat. Either way, plan to get messy.
- Eat and enjoy!
I made this month’s recipe for The Secret Recipe Club in record time. I received my assignment : Pumpkins and Peonies and read pretty much the entire blog. The first thing I noticed was the abundance of dessert recipes. Yum. I love me my dessert. So I knew that was the direction that I was heading in, and then realized I needed to make a dessert asap for a family gathering. I hadn’t decided what to make, which is rare. So , these cookies were chosen for a few reasons, I had all the ingredients, and they looked totally amazing delicious. They were. There, I ended all that suspense I was building up for you. This recipe was huge too, so I threw a bunch in the freezer. And by threw I mean carefully wrapped them and put them in a nice lidded container and gently placed them lovingly down. So if you are sad that summer has ended get to the kitchen and make these bad boys!
2-1/2 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, at room temperature
1/2 c. vegetable shortening, at room temperature
1-1/2 c. sugar
2 large eggs, at room temperature
2 tsp. vanilla extract
2 c. mini marshmallows
2 c. semi-sweet chocolate chips
Graham Cracker Coating:
1 c. graham cracker crumbs
1 tbsp. sugar
1 tsp. ground cinnamon
1. Place butter and shortening in mixing bowl. Beat in sugar. Beat in eggs, one at time, then vanilla. Beat in first 4 dry ingredients. Fold in marshmallows and chocolate chips.
2. Combine graham cracker coating in separate bowl Roll about a Tbsp. of dough into bowl and roll into graham cracker crumbs.
3. Line cookie sheets with parchment paper. Place cookie balls on prepared baking sheets. Bake for 10-12 minutes at 350 degrees. Let rest for 1-2 minutes before you remove to cool.
4. Eat and enjoy!