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Posts Tagged ‘pamela’s products’

I’m going to apologize in advance for this one. I’m sure it has been done before, but for me, a Nutella sandwich with chocolate chip cookies as the “bread” is a natural outgrowth of two favorites: chocolate and nuts. It’s impossible to have just one. Hence, my apologies.

I used the Pamela’s Baking and Pancake Mix chocolate chip cookie recipe (see below). Shortly after I take them out of the oven, I drop a big, luscious dollop of Nutella (chocolate hazelnut spread) on the underside of one cookie and top it with another cookie. Good gracious–watching that velvety chocolate squish out between the cookies is almost enough. Almost. It’s honestly one of the most simply delicious desserts I’ve had. I’m sure a scoop of vanilla ice cream wouldn’t ruin the flavor party. These would also be very cute as mini cookie sandwiches.

Pamela’s Chocolate Chip Cookies

1/2 cup butter
(I have substituted 1/4 cup of the butter with 3 tablespoons canola oil.)
1/4 cup white sugar
1/4 cup light brown sugar
1 egg, large
1 tsp vanilla
1-1/2 cups Pamela’s Baking & Pancake Mix
1-1/2 cups semi sweet chocolate chips (I like to use mini chips.)
Optional: 1/2 cup chopped nuts

Directions

Yield: approximately 20 cookies
Preheat oven to 350°. Soften butter, add sugar, egg and vanilla, then beat together. Add Pamela’s Baking & Pancake Mix, chocolate chips (and nuts) mix thoroughly. Place tablespoon sized scoops of dough on a lightly greased or parchment lined cookie sheet. Flatten. Bake for approximately 15 minutes or until edges start to brown. Let cookies cool slightly and use a spatula to remove from cookie sheet.

Load ’em up with Nutella and enjoy!

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“We should have a bake sale and sell these!” Amelia exclaimed.

“No!!!!! I want to eat them all, not sell them!” Owen demanded.

Orange scones scored high praise from little mouths around here. I used the recipe from the Pamela’s Products web site–super easy and delicious (my two favorite words to use together). The zest is all the orange flavor these little babies need, but a shiny dollop of orange marmalade didn’t hurt a thing.

Orange scones

The best part is that after you enjoy these for breakfast, you can split them open, layer them with strawberries and whipped cream, and an impromptu strawberry shortcake can be yours in minutes. I intend to do just that with these perfect, orange-scented pillows.

Orange Scones

Ingredients

2-1/3 cups Pamela’s Baking & Pancake Mix
1/3 cup plus 1 tbsp sugar
1 tsp baking powder
4 tbsp butter
1 egg, beaten
2/3 cup milk
1 tbsp orange zest

Directions

Mix the dry ingredients together. Cut in the butter using a two knives. Add the milk and beaten egg. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased or parchment covered baking sheet. Sprinkle each with sugar. Bake in a preheated 375° oven for 15-17 minutes or until golden and cooked through.

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