Tag: EASY

EASY PROTEIN PANCAKE RECIPE – Butter with a Side of Bread by Gordon Ramsay

EASY PROTEIN PANCAKE RECIPE - Butter with a Side of Bread


Easy Protein Pancakes Ingredients

Here’s what you’ll need to make breakfast:

-6 egg whites: I just gently crack the egg, then carefully tip the egg yolk into half the shell, draining the egg whites out in the process

-1 cup oats: I prefer to use old fashioned oats, but you can use Quick Oats if that’s all you have on hand

How to make low carb Easy Protein Pancake recipe-1 cup cottage cheese: you’re going to blend the pancake batter up, so it doesn’t matter if you have large or small curds in your cottage cheese

-2 tsp. sugar

-1 tsp. cinnamon: adds critical flavor!

-1 tsp. vanilla: since this is an ingredient that adds sweetness and flavor, I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites!

-*10+ chocolate chips optional: I usually add 1-3 to each pancake!

How to make low carb Easy Protein Pancake recipeHow to Make Low Carb Protein Pancakes

Place all of your ingredients into a blender and then blend them together until smooth.

Spray and preheat your griddle or nonstick skillet.

Once the pan is heated, add about 1/4cup of the batter onto the griddle and cook until the bottom is golden brown.

Add a chocolate chip before flipping, if desired.

Cook until both sides are cooked and golden brown and the pancakes no longer feel overly wet.

This recipe makes about 10 pancakes.

Easy Fresh Strawberry Pie | 101 Cooking For Two by Gordon Ramsay


Fresh strawberry pie is a wonderful summer treat. A simple recipe everybody will love, made with Jello and a premade pie crust. Plus, almost any fool, including me, can pull this off. Make it your signature summer dish.

fresh trawberry pie slice on white plate

Jump to:

Blue ribbon divider used for visual effect

Introduction and My Rating

I have no inspiration recipe to refer to since we have used this recipe for over 40 years. It was a tightly guarded recipe in my wife’s family. The “secret” Big Boy strawberry pie recipe. But of course, it is not that secret.

There are many variations around the net. Some add the jello and then thicken, some mix the sugar and cornstarch first and add boiling water, but it still needs to be cooked more to thicken… umm ok. It does not matter.

The volume of glaze varies some from recipe to recipe. But mu volume is correct. We have done this well over a hundred times.

My Rating

My rating system. Great 5 out of 5


The easiest rating of the year. I can live on this and will try sometime soon.

🥧Pie Crust

I have done pie crusts from scratch, and nothing beats a homemade pie crust, but it is a fair amount of work for me. The main features of this pie are the strawberries and the glaze. That is what you will focus on and not the crust.

I used the refrigerated Pillsbury crust, which I find quite acceptable. Get your crust any way you want; homemade, Pillsbury refrigerated, or one of the frozen varieties.

🍓Strawberries

Get nice ripe berries. This takes one pound, but we like to cram a few more into the pie, so we buy a few more.

Some people put the large strawberries in the crust and then pour the glaze over them. I make a mess when I do it that way, and some strawberries end up not covered with glaze. Plus, it is fussy and hard to eat.

Cut them up a little to make bite-size and mix into the glaze. It works better and is easier to eat. Be sure the glaze cools before adding the berries; we don’t want to cook them.

🥣The Glaze

We are making the glaze. But you can buy packages of glaze. Please don’t do that. It is almost tasteless. Do not use sugar-free jello, and please use the Jello brand.

✔️Tips

Be sure the berries are dry before adding to the glaze. If wet, the glaze will not stick well to the berries.

Getting the cornstarch to dissolve and not clump may take a bit of mixing. Add it slowly while you continuously mix.

Store in the refrigerator. It will not freeze well.

This is great the first day and second day. By the third day, the berries deteriorate some.

📖Summer Recipes

Fresh Spinach Salad

Microwave Corn on the Cob

Mango Salsa with Pineapple

Simple Splenda Lemonade

Blue ribbon divider used for visual effect

🔪Instructions

fresh strawberries with pie ingredients

Simple ingredients. Get the best looking ripe strawberries you can.

Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.

trimmed strawberries in white bowl

Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze sticks better to dryer berries.

adding cornstarch to sugar in sauce pan

In a larger saucepan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup Cornstarch slowly while stirring.

adding jello into sugar in sauce pan

The mixture will turn cloudy. Stir continuously over medium heat, and in about 4-5 minutes, it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear), remove from heat. Add a 3oz package of Strawberry Jello to the mixture and stir completely dissolved.

mixing strawberries into coating in saucepan

Allow the mixture to cool to room temperature (about 30 minutes). Then stir in the berries.

spreading strawberries and coating into pie crust

Add the berry mixture to the pie crust.

fresh whole strawberry pie_

Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.
Blue ribbon divider used for visual effect


Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Subscribe to 101 Cooking for Two

📖 Recipe

fresh trawberry pie slice on white plate

Easy Fresh Strawberry Pie

From Dan Mikesell AKA DrDan

Fresh strawberry pie is a wonderful summer treat. A simple recipe everybody will love, made with Jello and a premade pie crust. Plus, almost any fool, including me, can pull this off. Make it your signature summer dish.

Prep Time 5 mins

Cook Time 20 mins

Cooling 2 hrs

Total Time 3 hrs 25 mins

Servings #/Adjust if desired 8

Ingredients

Instructions 

  • Start by pre-baking a pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package. Use the crust you want.

  • Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze will stick better to dry berries.

  • In a larger sauce pan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup cornstarch slowly while stirring. The mixture will turn cloudy. Stir continuously over medium heat and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat.

  • Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved. Allow the mixture to cool to room temperature (about 30 minutes).

  • The stir in the berries. Add the berry mixture to the pie crust.

  • Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.

Recipe Notes

Pro Tips:

  1. You can make your own pie crusts, but the frozen or refrigerated versions are fine for this pie. 9-inch is just right.
  2. Pick nice ripe strawberries.
  3. Will like to add a few more berries. “Crowd the pan” so to speak.
  4. You can buy glaze but please make your own. It is easy and tastes so much better.
  5. Some people like to do whole berries with the point up. All for looks. Cutting them into bite-size pieces is so much easier to eat.
  6. Be sure to dry the berries. The glaze does not stick well to wet berries.
  7. Good for 2 days in the refrigerator but not too good the third day. Will not freeze well.
  8. Make two at once; the work is about the same for double the reward. I love it for breakfast.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 268kcalCarbohydrates : 53gProtein : 3gFat : 6gSaturated Fat : 2gSodium : 140mgPotassium : 107mgFiber : 2gSugar : 37gVitamin A : 7IUVitamin C : 33mgCalcium : 14mgIron : 1mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Dessert

Cuisine :American

Publisher’s note: This recipe was originally published on June 23, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.image of Lilly dog sniffing flower

image of Molly dog sniffing flowers

Featured in:

Memorial Day Recipe Roundup

Independence Day Recipe Recommendations

EASY VANILLA CAKE BITES – Butter with a Side of Bread by Gordon Ramsay

EASY VANILLA CAKE BITES - Butter with a Side of Bread


Easy Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of the party! These cute, festive treats are perfect for 4th of July or any time you want to be patriotic! Check out more patriotic recipes here.

Easy Vanilla Patriotic Cake BitesI adapted this recipe from our Glazed Lemon Cupcakes recipe and am in love! Talk about the easiest method ever for both making the cake and the frosting, or in this case, a thicker vanilla glaze. You can make all 75 of these cuties in under and hour! They’re perfect for parties and the customization choices are endless. Add whatever sprinkles you’d like- have fun with it!

WHITE CAKE MIX RECIPE

This recipe for Vanilla Cake Bites actually starts with a white cake mix! You add a few basic ingredients to the cake mix: a box of vanilla pudding, eggs, sour cream or yogurt and milk. That’s it! Bake the mini cupcakes, then let them cool for about 5 minutes, invert them onto a cooling rack and they’re ready to be glazed!

Easy Vanilla Patriotic Cake Bites recipe ingredientsCAKE BITES INGREDIENTS

Here’s what you need to make these Little Lemon Cake Bites:

–1 box of white cake mix: use any brand you’d like! Make sure you get the 15.25 oz sized box, which is a standard size for cake mixes.

– instant vanilla pudding mix: Aim to keep the cake as white as possible, so regular vanilla, coconut and even banana would work well.

–5 large egg whites: Again, trying to keep the cake a white color, so we use egg whites instead of the whole egg. If you’d prefer to use the whole egg, you can use 4 large eggs.

–sour cream or plain yogurt: You can use any type of Greek yogurt really, but just remember that it will affect the color of the cake bites.

–milk: for baking, I usually try to stick to regular milk or Almond milk

How to make Easy Vanilla Patriotic Cake BitesCOOKIE SCOOP SIZES

Using cookie scoops really make the process of portioning out the correct amount of cake batter easier. There are 3 standard sizes:

Small Cookie Scoop: Measures a bit over 1 tablespoon of batter

Medium Cookie Scoop: Measures 2 1/2 tablespoons of batter

Large Cookie Scoop: Measures 4 tablespoons of batter

You can make all the bites the same size or you can do some one-bite cakes and some two-bites cakes. The difference is using the small cookie scoop or the medium cookie scoop. A heaping small scoop will give you something in the middle. I like the option of having some smaller bites, so I used both the small and the medium scoop.

How to make Easy Vanilla Patriotic Cake BitesHOW TO MAKE CAKE BITES

First preheat the oven to 325° F.  Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best!  This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.

Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.

Fill each muffin hole about 3/4 way full.  I used a heaping small cookie scoop and it worked perfectly!  Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.

Cool the pan for a few minutes, then overturn cake bites onto a wire rack.  Turn cakes right side up and let cool another 5 minutes. Then you’re ready to glaze them!

Easy Vanilla Patriotic Cake BitesINGREDIENTS FOR LEMON MINI CUPCAKE GLAZE 

To make the easy Lemon glaze, you’ll need:

–powdered sugar

–salted butter, melted: no substitutions

–1/4 cup  + 2 TBSP hot water

– vanilla extract

Easy Vanilla Patriotic Cake BitesHOW TO MAKE LEMON DROP MINI CUPCAKE GLAZE

Lay out some waxed paper so that clean-up is easier.

Whisk the glaze ingredients in a medium bowl until smooth. You’ll want the glaze to be a bit thicker than syrup so that it coats each cake bite. Feel free to add more hot water or powdered sugar until you feel like you’ve reached the right consistency.

Dip each cake bite into the glaze and set it on the wax paper. Immediately add sprinkles to the top.

If the glaze hardens a bit, stick the bowl in the microwave for 15 seconds. Repeat until all cake bites are glazed. They take just a few minutes to cool and firm up and they’re ready to serve!

Easy Patriotic Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of your 4th of July party!
Easy Vanilla Patriotic Cake Bites

Easy Vanilla Cake Bites

Easy Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of the party! 

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: Vanilla Cake Bites

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 40

Calories: 112kcal

Ingredients

  • 1 box white cake mix 15.25 oz box
  • 1 small box vanilla Instant pudding mix 3.4 oz box
  • 5 large egg whites
  • 1 1/4 cups sour cream or yogurt
  • 1/2 cup milk

Vanilla Glaze

  • 3 1/2 cups powdered sugar
  • 1/4 cup + 2 TBSP hot water
  • 2 TBSP butter melted
  • 1 tsp vanilla extract
  • sprinkles for topping

Instructions

  • Preheat the oven to 325° F.  Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best!  This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.

  • Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.

  • Fill each muffin hole about 3/4 way full.  I used a heaping small cookie scoop and it worked perfectly! Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.

  • Cool the pan for a few minutes, then overturn cake bites onto a wire rack.  Turn cakes right side up and let cool another 5 minutes. Then you’re ready to glaze them!

  • Lay out some waxed paper so that clean-up is easier. Whisk the glaze ingredients in a medium bowl until smooth. You’ll want the glaze to be a bit thicker than syrup so that it coats each cake bite. Feel free to add more hot water or powdered sugar until you feel like you’ve reached the right consistency.

  • Dip each cake bite into the glaze and set it on the wax paper. Immediately add sprinkles to the top.

  • If the glaze hardens a bit, stick the bowl in the microwave for 15 seconds. Repeat until all cake bites are glazed. They take just a few minutes to cool and firm up and they’re ready to serve!

Notes

Recipe yields about 75-80 cupcake bites.  You can make all the bites the same size or you can do some one-bite cakes and some two-bites cakes. The difference is using the small cookie scoop or the medium cookie scoop. A heaping small scoop will give you something in the middle. I like the option of having some smaller bites.

Nutrition

Serving: 2g | Calories: 112kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 108mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Easy Vanilla Patriotic Cake Bites

CAN YOU FREEZE LEMON DROP MINI CUPCAKES?

I recommend you freeze the mini cupcakes baked, but not dipped in the glaze. Store the cupcakes in an airtight container or freezer bags for up to  3 months in the freezer. Once you’re ready to serve them, let them thaw on the countertop, then proceed with the instructions for making the glaze and dipping the cupcakes.

Easy Patriotic Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of your 4th of July party!

Easy Patriotic Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of your 4th of July party!

Proudly powered by WordPress