Because my life is anything but normal....

Jun 16, 2012

Twice the Bliss

Twice the Bliss recipe Contest

 If you head on over to Coffee-Mate Natural Bliss on Facebook, you can enter the "Twice the Bliss Recipe Contest". There are 2 contests you can enter. You could win a trip to NYC with the "Film My Bliss"
contest. There will be one Grand prize winner that travels to New York City for a coffee date with Claire, and one First Prize winner that wins a gift pack from natural bliss® worth $250.

Or your recipe could get published in a limited edition cook book with the "Publish My Bliss" contest. Ten lucky Grand prize winners will get their recipes published in a limited edition
cookbook alongside Claire Robinson's recipes and receive a hard copy of the cookbook autographed by Claire. There will also be one Sweepstakes winner randomly chosen to receive a gift pack from natural bliss® worth $250. 

Not only can you enter, but you can also find some really cool recipes that other people have submitted like "Red White & Blueberry Trifle".

I'll leave you with this recipe for Cinnabliss Pancakes because it sounds delicious. Enjoy!
~ I am a member of the Coffee-Mate Brew Crew
Cinnabliss Pancakes
(from Bob R.)



    4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
    1/4 cup + 2 tablespoons packed light brown sugar
    1/2 tablespoon ground cinnamon


    4 tablespoons (1/2 stick) unsalted butter
    2-ounces cream cheese, at room temperature
    3/4 cup powdered sugar
    1/2 teaspoon vanilla extract


    1 cup all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup COFFEE-MATE natural bliss vanilla
    1 large egg, lightly beaten
    1 tablespoon canola or vegetable oil


    Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.
  Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the COFFEE-MATE natural bliss vanilla, egg and oil, just until the batter is moistened (a few small lumps are fine).

  Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

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