I feel like I have to put a disclaimer on this pie: It is incredibly rich and chocolatey! Honestly, each piece is so filling that you might have to cut smaller slices to prevent too much of a chocolatey sugar rush. I personally think the best part about this pie is its crust. I wanted to try something different than the traditional pie crusts out there. They’re usually always a graham cracker or Oreo/cookie crust (which are still pretty good). But this time, I wanted to try a brownie crust. It was amazing!
If you want a lighter, less sweet pie, I would suggest leaving out the pudding mix and the cup of milk. This will give it more of a fluffy cheesecake-y consistency. But if you want to go all out, then follow the full recipe below!
If you’re like me, you’ve searched tirelessly for the perfect pancake recipe time and time again. I can tell you I’ve tried numerous different recipes but for some reason my pancakes never came out as fluffy as I wanted them to. They tasted alright, but they just didn’t have that “IHop” thickness as I like to call it. Luckily, I was blessed with a guardian pancake angel in the form of my mom-in-law. She taught me the secret to getting fluffy pancakes every time and now I’d love to share it with all of you.
SOME OF THE BASICS (BEFORE THE ULTIMATE SECRET):
1. MIX THE DRY AND WET INGREDIENTS IN SEPARATE BOWLS FIRST. Then pour the wet ingredients into the dry. This helps ensure even distribution of all ingredients and prevents over-mixing (which is my next point).
2. DO NOT OVER MIX. I cannot emphasize this enough. I can’t tell you how many pancakes I’ve ruined by simply mixing a little too long. The batter will get too doughy and the pancakes won’t cook evenly. Now I’ve learned to use a hand mixer on low for about 5-10 seconds only. Just enough for all the ingredients to blend well together. Lumps are okay.
3. ALWAYS USE FRESH BAKING POWDER. By this I mean, if it’s been in your cupboard OPENED for over 6 months to a year, it won’t be as effective in your recipes. Therefore, its main job of making your pancakes rise will be a moot point. Sure it might help a little, but it won’t live up to its FULL potential. And please DO NOT use expired baking powder. It won’t harm you physically but you may as well be adding water to your pancakes as it’s lost all its potency by then.
!AND NOW FOR THE ULTIMATE SECRET!
IT'S ALL ABOUT THE EGGS! The number one secret to getting fluffy, thick pancakes every time is to SEPARATE the egg yolks from the egg whites. Put the egg YOLKS in the bowl with the wet ingredients like normal. And then, in a separate bowl beat the egg WHITES all by themselves for about 3 minutes on medium speed. The egg whites will turn into a thick, frothy white consistency just like the picture below.
Add the egg white mixture as your last step in preparing the batter. Which means, once you’ve mixed the wet and dry ingredients (without over-mixing of course), you will then fold in the frothy egg whites into the batter using a wooden utensil (just like the picture below). You can really see the difference in the batter versus the egg white mixture.
TIPS FOR SEPARATING EGG YOLK FROM WHITES
If you have trouble separating the egg parts, use a little trick I learned that works every time.
So there you have it! This egg white trick has been amazing for me in yielding a nice plump pancake batter that translates into the fluffiest pancakes every time! I hope you guys are able to give it a try! Please read on for the full recipe and directions. I would love to hear everyone’s results in the comments below.
PREP TIME: 10 minutes
SERVES: 5 people
- 1 coleslaw mix package (14 oz)
- 2 packs instant ramen noodles (save the seasoning packets)
- ½ a red onion, chopped
- ½ cup olive oil
- 2 Tbs vinegar
- ½ tsp onion powder
- ¼ tsp garlic salt (optional, the seasoning packets are usually salty enough)
- ¼ tsp black pepper
- ½ Tbs sugar
- Add the coleslaw mix into a large mixing bowl
- Crush the uncooked noodles into smaller pieces to help break them apart
- Add the noodles to the mixing bowl with the coleslaw mix
- In a separate bowl, whisk together the olive oil, vinegar, all the spices, sugar and the two seasoning packets. Whisk until smooth
- Pour the dressing unto the salad and mix until everything is coated well
- You can serve immediately or chill in the fridge
I think this might be the only Potato Salad recipe I’ll ever need! It has everything in it! Okay, maybe I’m exaggerating a little, but it’s definitely a loaded recipe with so many different flavors blending rather perfectly together. It’s got a great amount of CRUNCH thanks to the celery, onions and pickles (yes, I love pickles so much I even put them in my potato salad). Some people actually use relish but I personally don’t like the added sweetness.
For the dressing, I use a very simple combination of mayo (preferably Olive Oil Mayo), two different types of mustard, and some basic spices. When it coats the chopped-up potatoes and vegetables, it results in a deliciously creamy and refreshing potato salad. I would highly recommend serving this potato salad next to my Sweet and Spicy BBQ Ribs for an incredible, yet easy family dinner. Read on for the full recipe and please let me know how you like it in the comments!
PREP TIME: 25 minute
REFRIGERATION: 4 hours
SERVES: 7 people
- 3 large Russet potatoes
- 4 hard boiled eggs
- 2 celery stalks, diced small
- ¼ red onion, chopped
- 4 baby dill pickles, chopped small
- 1 ½ cup mayo
- 1 Tbs regular mustard
- 1 Tbs dijon mustard
- 1 Tbs vinegar
- 1 tsp garlic salt
- 1 tsp paprika
- ¼ tsp black pepper
- Peel and wash the potatoes. Cut into large cubes and place in a pot. Cover with water and bring to a boil on high heat. Continue to heat until tender
- Boil the eggs in a separate pot as well
- While potatoes and eggs are boiling, chop the celery, onion, and pickles.
- Once the eggs finish boiling, peel them and chop them up as well.
- In a small bowl, mix the mayo, mustards, vinegar, salt, paprika and black pepper. Set aside for now
- Once potatoes are done cooking and tender, drain all the water and chop them into smaller pieces (it’s okay if the potatoes crumble a little while chopping them)
- Add the chopped potatoes to a large mixing bowl. Pour the dressing mixture on them and stir. Add all the chopped vegetables and eggs. Mix until everything is coated well
- Refrigerate for at least 4 hours (or overnight preferably) for best taste
What do you do when you forget to buy a jar of marinara sauce at the store for your husband's mozzarella sticks? You improvise with whatever you have on hand. That’s exactly how this recipe came about. And I’m sure glad it did because I may never buy ready-made marinara sauce again! This sauce has the classic marinara flavor but it just tastes so much fresher, with a subtle herb and spice filled taste in every bite.
Try incorporating this marinara sauce into my Stuffed Eggplant Roll Ups recipe!
This recipe is incredibly easy to make. You literally just throw all the ingredients in a skillet and heat them up on two different temperatures, stirring along the way. Simmering the sauce at the end for about 20 minutes allows for the garlic, onion and spices to really soak into the sauce and create a delicious aroma and taste. Read on below for the super short list of ingredients and directions!
COOK TIME: 30 minutes
MAKES: 2 cups
- 28 oz jar crushed tomatoes
- 2 Tbs olive oil
- 4 garlic cloves, sliced
- ½ tsp garlic salt
- 1 tsp crushed oregano leaves
- ¼ onion, finely chopped
- Pour all ingredients into a large skillet. Heat on medium (stirring occasionally) until it starts to bubble
- Lower heat and let simmer for an additional 20 minutes
- Remove from heat and serve immediately with your favorite pasta. (Store any leftovers in a glass mason jar or airtight container in the fridge)
My name is Renee McGinley and I'm a newbie cook learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.