DCD's Saigon Swirl Cinnamon Roll Pancakes

I am not normally a big breakfast person, but looks like this recipe could change my mind ; )  Enjoy!

What You’ll Need:

DCD Saigon Swirl Cinnamon Roll Mix

Pancake Batter:
Dough Dry Mix (Pack A)
1 Tablespoon Baking Powder
2 Cups Buttermilk
2 Eggs

Chocolate Saigon Swirl:
Cinnamon/Sugar Filling (Pack B)
1 Stick Butter, Softened

Frosting:
Frosting Mix (Pack C)
2-3 Tablespoons Milk

Directions:

1. In a large bowl, combine the Dough Dry Mix (Pack A)and baking powder. In a separate bowl, whisk eggs and buttermilk together. Add the wet ingredients into the dry. Mix until combined, some lumps should be present.

2. Cream the Cinnamon/Sugar Filling (Pack B) and softened butter until light and fluffy. Transfer mixture to a piping bag fitted with a round tip or use a zip-top bag.

3. In a medium bowl, whisk together the Frosting Mix (Pack C) and milk until a the desired consistency is achieved.

4. Cook pancakes (mixture from Step 1) in a lightly greased, nonstick pan over medium heat. While the pancakes are cooking, pipe the Chocolate Saigon Swirl (from Step 2) into the pancake. Flip the pancake and continue cooking until the batter is cooked thoroughly.

5. Drizzle with the frosting mix (from Step 3) and serve immediately.

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Happy National Chocolate Caramel Day!

 

Dove Chocolate Discoveries' Truffle Fudge Caramel Brownies

 

 

 

Ingredients• 1 box DCD Truffle Fudge Brownie Mix
• 1 stick butter
• 2 eggs
• 12 ea. DCD Sea Salted Caramels
• Sea Salt

 

Directions
1. Preheat oven to 350 degrees F. Chop 3 sea salted caramels into quarters and reserve the rest. Prepare DCD Truffle Fudge Brownie batter as directed on the box. Sprinkle a few pinches of sea salt on top of the brownies before baking. Bake as directed.
2. Remove brownies from oven and let cool for 15 minutes. Cut brownies into 9 squares, and top each with a sea salted caramel. Return brownie squares to oven for 3-5 minutes, or until the caramel square melts.
3. Enjoy!

 

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Warm Cocoa Spice Spinach Dip

Corned beef and cabbage can't compare to our Cocoa Spice Spinach Dip. Start a new St. Patrick's Day tradition.

Ingredients

• 2 8-oz. packages cream cheese, softened
• 2 10-oz. packages of frozen chopped spinach, thawed and strained
• 2 Tablespoons DCD Cocoa Spice Rub
• ½ Cup Monterey Jack cheese, shredded

Directions

• In the bowl of an electric mixer, combine cream cheese, spinach, Cocoa Spice Rub and half of the cheese.
• Mix on medium speed for 2 minutes.
• Transfer mixture to an oven safe ramekin and top with remaining cheese.
• Bake at 350 degrees for 25-30 minutes.
• Serve with tortilla chips, pita chips, or your favorite cracker.

 

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Bagel Blessing :)

So, it is another Monday fun-day and I get to work and realize that I have somehow managed to get to work without my cellphone :/

I brought a Lender's Blueberry Bagel for breakfast and toasted it in the office toaster, but I burnt it too bad to eat it :(

So, I thought I'd just eat a little bag of Cheeto's I had in my desk.....but when I went to look for them they weren't there......

About 30 minutes later we get an email that a co-worker has brought in bagels from Panera Bread :)

So, I sit here eating my blueberry bagel for breakfast after all :)

God is SO good :)  ALWAYS looking out for me even in the smallest of ways and I love Him :)  Thanks for the smile and the breakfast this morning!  Maybe Monday mornings aren't so bad after all... ;)

Peanut Butter Banana Chai Trifle

Ingredients
• 1 Box DCD Truffle Fudge Brownies, baked and cut into 1 inch cubes
• 1 Small Container Whipped Topping
• 1 Cup Peanut Butter
• 1 Packet DCD Spiced Chai Mix
• 3 Bananas , Sliced

Directions
In a medium bowl, whisk together whipped topping, peanut butter, and DCD Spiced Chai. Arrange a layer of brownies in the bottom of the trifle dish, alternating with the peanut butter mixture and the sliced bananas.

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Happy National Strawberry Day!

 

Ingredients

- 4 bars of DCD White Chocolate
- DCD Pro-Series Chocolate Tempering Unit
- Strawberries (as many as you’d like to make)
- Parchment paper
- Blue colored sugar

Directions

1. Wash and completely dry strawberries
2. Temper 4 bars of DCD White Chocolate
3. Hold stem and dip strawberry into chocolate. give a twist and shake off excess. then point at ceiling for a second to be sure chocolate adheres
4. Before chocolate sets dip tip of strawberry into blue colored sugar

5. Place on parchment paper to let chocolate set
6. If set up seems slow you can place the strawberries in the refrigerator for 3 to 5 minutes

 

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Happy World Pistachio Day!

Meyer Lemon White Chocolate Cookies

2 Eggs
½ cup Oil
Bag of DCD Meyer Lemon Cake Mix
4 oz. DCD Chef Series White Baking Chocolate
½ cup Pistachios finely chopped
DCD Parchment Paper

Preheat oven to 350 degrees. In mixing bowl combine eggs and oil, and then add cake mix. Stir until cookie dough is formed. Drop rounded teaspoons of cookie dough onto parchment lined baking sheets about 2 inches apart. Bake in batches until golden around the edges, about 18 minutes. Let cool. Melt 4 oz. white chocolate and drizzle onto cookies. Sprinkle tops of cookies with pistachios. Enjoy :) Makes 32 cookies.

 

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