1 small package (6.5 ounces/6 muffin size) cornbread mix (I used Betty Crocker)
1 egg (could use 2 egg whites instead)
1/3 cup milk (I used almond milk)
2 tablespoons melted butter
3 fat free hot dogs, each one cut into 6 even pieces (I used Hebrew National)
INSTRUCTIONS:
Heat the oven to 400F degrees. Coat mini muffin tins with nonstick cooking spray.
In a small bowl, stir together the muffin mix, milk, melted butter, and egg just until moistened. The batter will be lumpy. Scoop the batter evenly into the muffin cups, filling them about 2/3 full.
Insert a piece of hot dog into the center of each muffin cup.
Bake for 8 to 10 minutes. until golden brown
Remove from the oven and allow to cool for 5 minutes.
Serve warm with your favorite corn dog muffins condiments.
the last time me and my ex talked the only thing i asked him for was his pancake recipe because that nigga really made the best / fluffiest pancakes ive ever tasted . every time i ate that i nearly cried . sharing this because i feel like the world needs to know this information
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He who shall not be named Pancake Recipe
Ingredients
1 cup Flour
3 tbsp Sugar
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
¾ cup Milk
2 tbsp Vinegar
1 Egg
2 tbsp Butter
1 tsp Vanilla
extract
Directions
Combine milk and vinegar and set aside to sour.
Measure out flour and sift into a bowl using a fine mesh strainer. Add sugar, baking powder, baking soda and salt and combine.
Put butter in the microwave until partially melted, about 10 seconds. Carefully stir butter until completely melted.
Lightly beat the egg. Then, add melted butter and vanilla and beat until combined.
Pour soured milk into a separate bowl big enough to hold all of your ingredients. Add egg mixture and combine.
Add dry mix to wet mix, evenly covering the surface area of the wet mix. Using a rubber spatula, fold the wet and dry ingredients together to combine. Do not overmix; fold just until there are no more spots of dry mix. Your batter should be lumpy. Refrigerate batter for 10 minutes to rest.
Over medium heat, coat a pan with butter or nonstick spray and spoon pancakes into the center to desired size. Return batter to the fridge to keep it cold. Cook until the edges turn golden brown and begin to lift, about 3-4 minutes, flip and cook the other side. Cook 1 pancake at a time.
this last part is extra shit you can add to it to make it taste even better
I was initially hesitant to call this Beorn’s Honey Cake at first; because, as you can see, I baked it in a loaf pan. And then when I was re-reading the recipe preparing to post it, I saw that this is, in fact, meant to be baked in a cake pan, not a loaf pan.
Luckily it has still turned out great everytime.
This is actually the dessert I baked last September 21st, for Bilbo and Frodo’s birthday. It is soooo yummy. I like it with butter, and it’s even delicious with extra honey on top.
P.S. Hi new followers! (waves dramatically) I love you already.
Beorn’s Honey Cake
Ingredients
6 tablespoons / 90 g butter 6 tablespoons / 90 mL honey ½ teaspoon / 2.5 mL vanilla extract 2 eggs 1 cup / 120 g flour 1 tsp / 4 g baking powder 2 tbs / 30 mL warm milk ¼ tsp / 1 g salt ¼ tsp / 1 g nutmeg
Directions
Cream the butter and honey together. Add vanilla. Beat in the eggs. Sift in the flour, baking powder, salt and nutmeg. Fold in the warm milk. Pour into a greased and lined pan (use a bread pan or a round cake pan; line with foil or parchment paper). Smooth the top.
Bake at 350 degrees F. for about 45 minutes or until a toothpick inserted near the center comes out clean.
Let sit for 10 minutes, then loosen and turn out onto serving plate. Brush with 1 tablespoon warm honey. Serve warm or cooled.
The Carving Witch 