Tuesday, December 29, 2009

christmas dinner

Can't wait till next year!! 

Crown Roast with Fennel Apple Stuffing and Cider Bourbon Gravy
Serves 12.
Taken DIRECTLY from Fine Cooking.  (I just didn't have time...)
For the sauce:
1 quart apple cider
2 cups bourbon
2 cups low-salt chicken broth
1/3 cup sour cream
1 Tbs. cider vinegar; more to taste
Kosher salt and freshly ground black pepper
For the stuffing:
1 lb. Tuscan bread (or similar crusty artisan-style bread), cut into 1/2-inch cubes (8 to 9 cups)
8 oz. bacon (8 to 10 slices), cut crosswise into 1/2-inch-wide strips
2-1/2 oz. (5 Tbs.) unsalted butter
2 medium-small yellow onions, cut into small dice (about 2 cups)
1 medium fennel bulb, cut into medium dice (about 3 cups)
1 tsp. kosher salt; more to taste
1/2 tsp. freshly ground black pepper; more to taste
4 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces (about 4 cups)
2 Tbs. bourbon
2 Tbs. apple cider
2 Tbs. chopped fresh marjoram
1 Tbs. chopped fresh sage
2 tsp. fennel seeds, lightly chopped or pulsed in a spice grinder
1/2 tsp. ground allspice
2 to 2-1/2 cups low-salt chicken broth
For the roast:
16-rib crown roast of pork (8-1/2 to 9-1/2 lb.), chine bone removed and bones frenched; see sidebar below for more information
Kosher salt and freshly ground black pepper
Make the sauce reduction:
Tip: The sauce can be made to this point and refrigerated up to 2 days ahead.
Put the cider, bourbon, and chicken broth in a 3- to 4-quart (preferably 8-inch-wide) saucepan and bring to a boil over high heat. Reduce the heat to maintain a very brisk simmer and cook until the sauce has reduced to 1-1/4 cups, about 1 hour. Set aside until the roast is done.
Make the stuffing base: Put the bread on a rimmed baking sheet and let it sit out to dry overnight.
Cook the bacon in a 12-inch skillet over medium-high heat, stirring occasionally, until just crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a large mixing bowl. Pour off and discard all but about 1 Tbs. of the bacon fat. Add 3 Tbs. of the butter to the skillet and melt over medium heat. Add the onions, fennel, salt, and pepper and cook, stirring occasionally with a wooden spoon, until just softened and lightly browned, 10 to 12 minutes. Transfer to the bowl with the bacon.
Melt the remaining 2 Tbs. butter in the skillet over medium-high heat. Add the apples and cook, tossing or stirring occasionally, until nicely browned on a few sides but still firm, 4 to 6 minutes. Mix the bourbon with the apple cider and 3 Tbs. water. Carefully add it to the pan, scraping with a wooden spoon to loosen the brown bits stuck to the pan. Cook until the deglazing liquid has reduced and coats the apples, about 1 minute. Add the apples to the bowl. Add the marjoram, sage, fennel seeds, and allspice and stir to combine.
Stuff & cook the roast: Let the roast sit out at room temperature for 1 hour. If the stuffing base was refrigerated, let it sit at room temperature, too.
Position a rack in the bottom third of the oven and heat the oven to 500*. Season the roast all over with salt and pepper. Put the roast on an oiled flat rack set in a roasting pan or heavy-duty rimmed baking sheet. Cover the bones tightly with aluminum foil. Roast the pork for 30 minutes.
Meanwhile, stir the dried bread into the stuffing base. Pour 2 cups of the chicken broth over the mixture and stir to combine. If the bread immediately sucks up the liquid, add the remaining 1/2 cup broth. The bread should be moist but not soggy. Season to taste with salt and pepper.
Take the roast out of the oven and reduce the oven temperature to 325*. Remove the foil from the bones and loosely fill the center of the roast with stuffing, mounding it half way up to the top of the bones (don’t worry if the roast doesn’t hold very much stuffing; just put in as much as you can). Cover the bones and stuffing tightly with aluminum foil.
Set a timer for 1 hour and return the roast to the oven. Wrap the remaining stuffing in a double layer of aluminum foil and set aside. (Or put into buttered baking dish.)  When the timer goes off, put the wrapped stuffing seam side up in the oven next to the roast. Set a timer for 30 minutes.
When the timer goes off, remove the foil from the roast and open the package of stuffing so the top can crisp up. Set a timer for 15 minutes. When it goes off, start checking for doneness: Insert an instant-read thermometer into the meat between two bones without hitting the bones. The roast is done when the thermometer reads 155*. Check the temperature in two or three places. The total roasting time will be 2-1/2 to 3 hours.
Slide a wide spatula under the roast to keep the stuffing in and transfer it to a carving board or serving platter. Tent loosely with foil and let rest for 30 minutes. Meanwhile, continue to bake the package of stuffing until the top is crisp and then turn off the oven. Leave the stuffing in the oven until ready to serve.
Finish the sauce: Shortly before serving, reheat the sauce in a small saucepan over low heat. Remove the sauce from the heat and whisk in the sour cream and vinegar. Season the sauce to taste with salt, pepper, and additional vinegar. Transfer the sauce and the additional stuffing to serving bowls.
Plate & serve: Remove the strings from the roast. At the table, carve the roast into chops by cutting between the ribs into the stuffing. Serve the sauce and additional stuffing on the side.

*The stuffing base can be prepared and refrigerated for up to 12 hours. Add the bread and chicken broth just before stuffing the roast.

Macaroni and Cheese
Serves 12.
Adapted from Smitten Kitchen.
8 tablespoons (1 stick) unsalted butter, plus more for casserole
1-1 1/2 cups fresh breadcrumbs, toasted up with some butter
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
8 ounces grated sharp white cheddar cheese, shredded
About 8 ounces grated Gruyère
About 4 ounces grated Parmigianno Reggiano cheese
1 pound penne pasta

Preheat oven to 375*. Butter a 3-quart casserole dish; set aside.
Heat the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
While whisking, slowly pour in the hot milk a little at a time, making sure its smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1/2 of the cheddar cheese, and all the Gruyère.  Set the cheese sauce aside.
Bring a large pot of water to a boil. Cook the pasta until almost done, 4-5 minutes. Drain the pasta well. Stir into the reserved cheese sauce.
Pour the mixture into the prepared dish. Sprinkle the remaining cheddar and the Parmigianno and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. 

Roasted Broccoli
Serves 12.
4 pounds broccoli
1/2 cup chicken stock
Olive oil
Salt and pepper
1 lemon, zested and juiced

Preheat your oven to 425*.
Wash and dry broccoli and cut into florets.
Put into a large skillet and add stock.  Cover and steam for about 5 minutes, until broccoli is almost done and stock is gone.  Toss with olive oil, salt and pepper and roast in oven for about 10 minutes, or until broccoli is getting crispy on the edges.
Toss with lemon juice and zest and serve! 

Black Bottomed Lemon Cheesecake
Serves 12.
From my bestie, Carlie!
1 1/2 rows Oreos
1/2 cup melted butter
4 8 ounces packages of cream cheese, at room temperature
4 large eggs, at room temperature
1 1/4 cups sugar
1 lemon, juiced and zested
2 teaspoons vanilla
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

Preheat your oven to 350*.
Grind the Oreos in a food processor.  Add melted butter and process until just combined.  Press into a 10" springform pan.  Refrigerate for about 15 minutes.
Cream the cream cheese until light and fluffy, about 2 minutes.  Add eggs, sugar, lemon juice and zest and vanilla.  Beat until smooth.  Pour into prepared dish.

Bake until set, about 45-55 minutes. 
Meanwhile, combine sour cream, sugar and vanilla.  Whisk until smooth. Refrigerate until needed.
Let the cheesecake set for about 15 minutes then spoon sour cream topping on.  Bake for an additional 5 minutes.  Refrigerate 4-48 hours.
Decorate with lemon slices and dark chocolate shavings!

Sunday, December 27, 2009

christmas eve dinner

Hope yall all had a great holiday!
Let me show you what we had for our Christmas Eve dinner!!
*Excuse the terrible pictures! We got a new camera for Christmas but my blog is backed up with recipes!  Better pictures are coming soon, I promise!*

We had:
Herb stuffed turkey breasts
Roasted garlic mashed red potatoes
Grilled asparagus
Avocado grapefruit salad
Fresh bread
And dark chocolate cake with homemade marshamallows!

Herb Stuffed Turkey Breasts
Serves 10-12.
Adapted from Ellie Krieger.
2 3-pound turkey breasts (or a 6 pounder), (skin and bone on/in) thawed, brined (here's how!), and patted completely dry
1 lemon, zested
4-6 teaspoons fresh sage, chopped
4-6 teaspoons fresh thyme, chopped
4 teaspoons fresh rosemary, chopped
4-6 garlic cloves, minced
4-6 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preheat your oven to 375*.
Line a baking sheet with foil and place the turkey, skin side up, on it.
In a small bowl, combine the lemon, herbs, olive oil and salt and pepper.
Rub the mixture onto and inside the skin of the turkey breasts.
Roast until an instant read thermometer reads around 160-165*.
Remove from oven and let rest, covered with foil, for 15 minutes.
Slice and serve!!

Roasted Garlic Mashed Red Potatoes
Serves 10-12.
2 heads of garlic
15-20 red potatoes, scrubbed and de-"eyed"

Preheat your oven to 425*.
Cut the garlic heads in half, so all the cloves are cut.  Drizzle with olive oil and a little salt and pepper and wrap in foil.  Roast for about 30 minutes, or until the cloves are very soft and browned.  Squeeze the pulp out into a small bowl.  Mash with a fork and set aside.
Put potatoes in a big pot of cold water and bring to a boil on the stove.  Boil until the taters are fork tender, about 25 minutes, and drain.  Return to hot pot and set back onto the warm (but off!) burner.  Let the excess water steam off and then add the reserved garlic, cream, and butter until your heart is happy!  Season to taste and serve!

Grilled Asparagus
Serves 8-10.
3 pounds asparagus, cleaned and trimmed
Red pepper flakes, optional
Olive oil
Parm, for serving

Preheat your grill to 350-400*.
Toss the asparagus with salt, pepper, red pepper flakes and olive oil in a large ziplock bag.
Grill for about 7-10 minutes, tossing occasionally.  Sprinkle with the Parm, if using.
*This is even better-tasting if you get your husband to do it*

Avocado Grapefruit Salad
Serves 8-10.
4 ruby red grapefruit, segmented
2-3 avocados, peeled and sliced
1/2 huge red onion, thinly sliced
1/2 bunch cilantro, washed and chopped
Salt and pepper
Olive oil

Toss everything together and serve!
*Make sure the avocado is tossed in the grapefruit juice to prevent browning*

Dark Chocolate Cake with Homemade Marshmallows
Serves a ga-jillion!  (Like, 20.  Really, people.)
From Fine Cooking.

For the cake:
6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt
For the frosting:
2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt
For the marshmallows:
Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners’ sugar; more as needed

Cake:  Position racks in the bottom and top thirds of the oven and heat the oven to 350*. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.
In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.
In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.
Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Frosting:  In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

Marshmallows:  Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the granulated sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234-235*, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.
Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

When you are ready to assemble:  Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.
Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.
Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.
Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.
Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.

*You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. You can refrigerate the frosting for up to 3 days. The assembled cake can be refrigerated for up to 4 hours (return to room temperature before serving). Wrapped well, leftover marshmallows keep at room temperature for up to 1 month.*

Friday, December 25, 2009

merry christmas!

Merry Christmas!
Remember the real reason for this holiday!  Take time to thank our Lord for this blessed day!

(Christmas dinner(s) coming soon!)

Tuesday, December 22, 2009

christmas cookie tins

Every year, I decide to make all the cookies that I have bookmarked, dog-eared, etc, and make them for Christmas cookie tins.  This way, I get to make all of the recipes that I have been wanting to try and all of Mike's co-workers benefit!  I make a single batch of about 8 recipes, wrap them, and pack 'em into little tins. 
This year, I made seven recipes:  toasted coconut cookies, white chocolate peppermint bark, peanut butter cookies, toffee, chocolate toffee cookies, walnut fudge, and chocolate whiskey truffles!  Enjoy!

Toasted Coconut Cookies
Makes about 18.
1 1/2 cups sweetened shredded coconut
2 cups flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) butter, at room temperature
1 cup dark brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract

Preheat your oven to 300*.
Spread the coconut onto a large baking sheet.  Toast for about 10 minutes, stirring once to prevent burning.  Watch it very carefully....it will burn quickly!  Set aside to cool and raise the oven temperature to 350*.
Line 2 baking sheets with parchment paper.
Sift flour, baking powder, salt, and cinnamon in a medium bowl and set aside.
In a large bowl, beat the butter and brown sugar until smooth and fluffy, about a minute.  Add egg, vanilla, and almond extract and mix until blended.  On low, add the flour mixture and mix until just incorporated.  Fold in the toasted coconut.
Divide the dough into 2 portions.  Roll out with a rolling pin between 2 sheets of parchment paper until about 1/4" thick.  Peel off top layer of parchment and cut out cookies with a round cookie cutter.
Transfer to the prepared cookie sheet and bake for about 12-15 minutes until very lightly browned.
Remove to cool and enjoy!

White Chocolate Peppermint Bark
Makes about 20 pieces.
16 ounces good quality white chocolate, chopped
2 boxes candy canes, crushed

Melt about 3/4 of the chocolate in a large mixing bowl in the microwave for 30 seconds.  Remove and stir.  Microwave another 30 seconds.  Remove and stir.  If you still have a few chunks, keep microwaving for 10 seconds at a time until completely smooth.  Really watch it....it'll burn easily.
Stir the rest of the chopped chocolate in and set aside to melt through.
When all is melted, pour onto a parchment-lined cookie sheet and spread to about 8x11".  Sprinkle crushed peppermint and press lightly to adhere.
Set aside to harden for about 2 hours.  Break apart into large pieces and enjoy!

Peanut Butter Cookies
Makes about 60.
2 1/2 cups smooth peanut butter, at room temperature
1 1/2 cups packed light brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla

Preheat your oven to 350*.  Line four baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, cream the peanut butter, the brown sugar, and the baking soda until well blended, about a minute.  Add the eggs and vanilla and beat on low speed until just blended, about 30 seconds.
Scoop dough with an 1" ice cream scoop and drop onto prepared baking sheets.  Bake until just cracked on top but still moist-looking, about 11 minutes.  Cool on sheets and enjoy!

Makes about 40 pieces.
2 cups sugar
4 sticks margarine
1/2 cup water
1/4 cup light corn syrup (Karo)
1 1/2 cups chopped walnuts
1 teaspoon vanilla
6 Hershey's bars (plain milk chocolate)

Combine sugar, margarine, water and corn syrup in a medium saucepan.  Cook till an instant-read thermometer reads 305*.
Remove from heat and add the chopped walnuts and the vanilla.  Stir to combine and pour onto a 24x24" pan, lined with parchment paper.  (I used a roasting pan)
Place Hershey's bars on top and let them melt slightly.  Spread with a rubber spatula over the top.
Let cool and break into pieces.

Chocolate Toffee Cookies
Makes about 20.
Adapted from Smitten Kitchen.
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 stick butter
1 3/4 cups packed brown sugar
4 eggs
1 tablespoon vanilla
5 1.4 ounce chocolate covered English toffee bars, (Heath) coarsely chopped
1 cup walnuts, chopped (optional)

Combine flour, baking powder and salt in a medium bowl and whisk to blend.  Set aside.
Stir chocolate and butter in the top of a double boiler set over simmering water until melted and smooth.  Remove from over water and cool to lukewarm.
Using an electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.  Beat in chocolate mixture and vanilla.
Stir in flour mixture and then toffee.  Chill batter until firm, about 45 minutes.
Preheat your oven to 350*.  Line two large baking sheets with parchment.  Drop batter by spoonfuls onto sheets, spacing at least 2 inches apart.  Bake until the tops are just cracked but are still soft to the touch, about 12 - 15 minutes.  Cool completely on sheets.

Walnut Fudge
Makes about 16 pieces.
2 1/2 cups sugar
1/2 teaspoon salt
1/2 stick margarine
5 ounces evaporated milk
1 1/2 cups marshmallow creme
1 teaspoon vanilla
12 ounces semi-sweet chocolate, chopped
1 cup walnuts, chopped

Line a 9x9" baking pan with foil, with about 2 inches overhang.  Set aside.
In a medium saucepan, combine the sugar, salt, margarine, evaporated milk and marshmallow creme.  Stir and bring to a boil over medium heat.  Boil for about 5 minutes, stirring constantly.  Remove from heat and stir in vanilla and chocolate.  Stir until all the chocolate is melted.  Stir in nuts and pour into the prepared pan.  Let cool for about 2 hours, until set.  Cut into bite-size cubes and enjoy!

Chocolate Whiskey Truffles
Makes about 20 truffles.
10 ounces of bittersweet chocolate, chopped
3 tablespoons butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup good quality whiskey
1/2 cup cocoa

Place the chocolate and butter in a medium microwavable bowl.  Microwave for 30 seconds.  Remove and stir.  Microwave for another 30 seconds and remove to stir.  Set aside.
Heat the heavy cream and the light corn syrup in a small saucepan over medium heat until simmering.  Remove from heat and pour over the melted chocolate mixture.  Let stand for 2 minutes.  Using a rubber spatula, stir gently, starting from the middle.  Stir until all the chocolate is melted.  Gently stir in the whiskey.  Pour mixture in an 8x8" square baking pan and refrigerate until completely firm.  When ready to form the truffles, remove pan from the fridge and set at room temperature for 30 minutes.  Using a melon baller, scoop the chocolate mixture onto a parchment-lined baking sheet.  You might have to use your hands to form.  Return to the fridge for 30 minutes.  Once firm, roll in the cocoa and enjoy!

Friday, December 18, 2009

chocolate chip pancakes

Nothing’s better than pancakes.

Oh wait.

Chocolate chips?

Yes, please.

Chocolate Chip Pancakes

Serves 4.
1½ cups flour

3 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

½ bag semi-sweet chocolate chips

2 eggs

1¼ cups milk

½ teaspoon vanilla

Honey, for drizzling

Sift flour, sugar, baking powder and salt together in a large bowl.

Add chocolate chips and toss to coat chips with flour. Add eggs, vanilla and milk to mixture.

Stir to combine. Drop by ½ cups onto hot buttered griddle. Drizzle with honey and serve!

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