Pumpkin Cookies

Makes 65 cookies

Ingredients 
2 1/2c all purpose flour
1 1/4c white whole wheat flour
1 1/2t baking powder
1 1/2t baking soda
3 1/2t cinnamon
1/2t nutmeg
1/2t cloves
3/4t salt
—
3/4c butter, softened 
1 1/2c white sugar
3/4c brown sugar
1 egg + 1 egg yolk
1 15oz can mashed pumpkin
1 1/2t vanilla
—
1c chocolate chips
—
Glaze:
2c powdered sugar
4T milk
1T melted butter
1t vanilla extract
1t cinnamon

Directions
1 Preheat oven to 350°F 

2 Combine dry ingredients in a large bowl

3 Cream together butter and sugars, add eggs until light and fluffy, then pumpkin and vanilla and beat for 2 minutes until mixture is well combined

4 Slowly add dry ingredients and mix until just combined

5  If wanting to do half glazed cookies and half chocolate chip, scoop out 30 cookies to bake plain, then add the 1 cup of chocolate chips to the remaining batter. If you are wanting to do an entire batch add in 2 cups of chocolate chips first

6 Bake for 15 minutes

7 Once cooled, mix together glaze until a pouring consistency and drizzle over plain cookies

Orange Chicken with Concentrated Sauce

This recipe was inspired by Eating Well’s Chicken Paillards with Blood Orange Pan Sauce. While I didn’t have any fresh oranges on hand I still wanted to try this recipe. I am obsessed with Cheesecake Factory’s strong orange sauce but hate out thick the breading is. So I took this a little more Asian and added in some new-found knowledge from my HelloFresh experience.

Orange Chicken with Concentrated Sauce

Served with Garlic-Ginger Rice and Sesame Green Beans

4-5 Servings

Ingredients:

Chicken:

1lb chicken breasts (about 3 large)
1 egg
1/4c flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp True Orange shakers: Orange and Ginger mix
1 TB olive oil

Rice:

1½ c water
1 tsp Better than Bullion Chicken stock concentrate
1 tsp butter
1/4 tsp garlic powder
1/4 tsp ginger powder
1c jasmine rice

Sauce:

3 TB frozen orange juice concentrate
1 tsp Better than Bullion Chicken stock concentrate
1 tsp ketchup
2 TB brown sugar
1/3 c warm water

1 TB scallion whites, thinly sliced
1 tsp butter
1 tangerine peeled and divided

Green Beans

8oz green beans, French cut
1/4c water
Sesame Oil
Salt and Pepper

Directions:

Butterfly chicken breasts and pound to 1/4” thick within a ZipLock bag. Add egg and mix around to cover evenly. Combine flour, salt, pepper, and Orange and Ginger mix in small bowl, then add to bag and toss to cover chicken evenly.

In small pot combine water, chicken stock, butter, garlic and ginger - bring to boil. Add rice then cover and reduce heat to medium-low. Simmer for 15 minutes then remove from heat and keep covered to allow to steam. Fluff with fork before serving.

Set oven to 350°F. Prepare baking sheet with oven-safe cooling rack.

In large frying pan, heat olive oil to medium-high. Fry chicken until both sides are evenly browned, 3-4 minutes per side. Transfer to baking sheet and finish cooking until internal temperature reaches 165°F, about 8-10 minutes.

In small bowl, combine orange juice, chicken stock, ketchup, brown sugar, and warm water. To frying pan used for chicken, melt 1 tsp butter on medium heat and sauté scallion whites until tender, scraping off chicken bits as you go. Add sauce and tangerines, stirring them in to break down. Reduce heat to low and simmer until thickened.

In steaming bowl, add green beans and water. Microwave for 5 minutes. Drain water and toss with a drizzle of sesame oil and salt & pepper to taste.

Loaded Potato Soup

Loaded potato soup 

• 2-3 Tbsp Chef Shammy garlic butter
• 2 lbs baking potatoes (2 big), peeled & diced
• 1 can chicken broth
• 1 can creamed corn
• 3/4 C. Whole milk, full fat
• 1 C. shredded monterey jack or cheddar cheese
• 1/2 cup bacon pieces
• 2 tsp kosher salt, to taste (20 turns)
• 1/4 tsp pepper, to taste (10 turns)
• Garnish with green onion, sour cream, or bacon.

Melt butter and cook garlic until fragrant 

Add potatoes, broth, and corn

Set to pressure cook for 10 minutes

Quick release and immersion blend, leaving potato chunks

Mix in milk, half the cheese, and bacon. Salt and pepper to taste. 

Serve with garnishes 

My Best Pot Roast

My Best Pot Roast
4 servings 

Ingredients

3lb beef chuck cross rib boneless, even thickness

1 tsp salt per side

Pepper evenly sprinkled 

1 packet onion soup mix

1 beef bullion

2 cups water

1 small pack baby carrots

4TB butter

1/3c flour 

Roast drippings from above

Directions

Season roast with salt and pepper

Set Instant Pot to Sauté high, sear 5 min per side with a drizzle of olive oil

Top roast with onion soup mix. 

Add water and bullion cube to the sides

Change IP to Slow Cook High for 4.5 hours, leaving vent open

Add carrots and Pressure Cook for 4 minutes, quick release steam

Remove roast and carrots to plate and tent with foil 

Pour drippings into 2 cup measuring Pyrex, pour fat off top and strain out onions as desired

Change IP to Sauté low, melt butter until  bubbling. Add flour, whisking out all the lumps while cooking for 1 minute. 

Slowly whisk in beef broth until combined. May need to add some hot water until desired consistency is reached.
Return gravy to bowl

Serve with mashed potatoes

Fruity Oatmeal Power Muffins

Blueberry Banana Oatmeal Power Muffins

48 mini muffins 

Ingredients:

4 ripe bananas or 15oz pumpkin

3 eggs

1/2c honey

2t vanilla
1t cinnamon

1c milk

2 1/2c kodiak buttermilk flapjack power cake mix 

1 1/2c quick oats

1c blueberries

Directions:

1. Preheat oven to 350F and grease mini muffin tin 
2. Mash bananas then whisk in wet ingredients. Add dry ingredients and mix until just combined. 
3. Fill pan 3/4 full and press in 3-4 blueberries

4. Bake for 12 minutes for mini muffins or 18 minutes for regular sized muffins

5. Let cool for 10 minutes, swipe around each circle and remove with butter knife

Banana Bread Power Bites

Banana Bread Power Bites
Makes 30 mini muffins

Adapted from  https://kodiakcakes.com/recipes/banana-chocolate-chip-power-muffins/

Ingredients
2 bananas, overripe
1 egg
1/2c milk
1T butter, softened
1T oil
1/4c brown sugar
1t cinnamon
1/4t nutmeg
1/4t salt
1.5c Kodiak Power Cakes Flapjack and Waffle Mix
Mini chocolate chips or other toppings

Directions
1. Mash bananas in large bowl, then whip in wet ingredients
2. Mix in sugar and spices, then add in Power Cakes mix until combined
3. Fill silicone bites pan 3/4 full and sprinkle chocolate chips on top
4. Bake at  375°F for 10 minutes

I like to freeze half and add to lunches

Creamy Tuna Pasta

Your favorite comfort food -- tuna casserole: reinvented! This creamy tuna pasta with peas is made in one skillet.

Total Time 30 minutes

Servings 3-4 servings

Inspiration https://www.chelseasmessyapron.com/creamy-tuna-pasta/

Ingredients

• 1/2 tablespoon olive oil
• 3 tablespoons butter
• 1/2 yellow onion, diced
• 1 can sliced mushrooms 
• 1 clove minced garlic
• 1/2 tablespoon flour
• 1/2 cup + 1 tablespoon whole milk, separated
• 1 cup water
• 1 can chicken broth (low-sodium)
• 1/2 package (6 ounces) wide egg noodles
• 1 tablespoon Dijon mustard
• 1/4 tsp lemon pepper 
• 1 tsp dried thyme
• 2 cans (5 ounces each) tuna
• 1/2 - 3/4 cup frozen peas
• Salt and pepper
• 1/2 cup freshly shredded colby jack cheese

Instructions

1. In a large nonstick pot add in the olive oil and butter. Turn the stove to medium-high heat and once the oil is shimmering, add in the onion and mushrooms. Sauté for a few minutes then remove with slotted spoon, leaving some smaller pieces in. Add minced garlic and stir until fragrant, about 30 seconds. Add flour and stir for a few minutes until bubbly and browned.
   
2. Add in 1/2 cup of the milk, the water, broth, and uncooked pasta. Add some salt and pepper to taste (I use about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper). Lower the heat and bring the mixture to a simmer and cook, uncovered, stirring often until the pasta is al dente (according to package directions) The pasta will continue to cook a bit over the next few minutes so don’t overcook it here.
   
3. Stir in the remaining 1 tablespoon milk, Dijon mustard, lemon pepper, and thyme. Add the drained tuna and mix gently until combined. Season with salt and pepper. Let the pasta rest for about 6-8 minutes. It will continue to thicken and get nice & creamy. Add freshly shredded cheddar cheese and fresh parsley as desired. Stir in the frozen peas. Enjoy immediately.

Turkey Meatballs

Spinach Parmesan Turkey Meatballs

Makes 36 small meatballs

Ingredients 

1.25 lbs ground turkey

1 egg

¼ cup flax seed

½ tsp garlic powder or two cloves minced

1 tsp salt

½ tsp ground black pepper

¼ tsp dried thyme leaves

½ tsp dried oregano

½ tsp chili powder

3 cups spinach, chopped fine

½ cup shredded parmesan

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and then spray with cooking spray.

2. In a bowl, mix all ingredients together by hand until well combined. Alternatively, combine all in a food processor - I usually add everything but the turkey first and then combine all. 

3. Form mixture into 1½ inch balls and place evenly on foiled baking sheet - I like to use my cookie dough scooper. 

4. Bake for 25 minutes until tops are golden brown. 

Pear Oatmeal Bowl

Ingredients

1/4 cup instant oats

1/2 cup water

1 small pear, diced

1/4 c Greek yogurt 

1 Tbsp Flax Seed

1 serving Orange Greens

1 tsp cinnamon 

1/2 tsp vanilla

Directions

1. Mix together oats, water, and pear in a large cereal bowl, microwave for 2 minutes until water is absorbed and pear softened

2. Mix in remaining ingredients

Razzleberry Syrup

2 cups frozen berry mix (such as blueberry, raspberry, blackberry)

1 cup water

1 TB cornstarch + 1 TB cold water 

2 TB honey

1/2 tsp maple flavoring

Directions

1. Add berries and 1 cup of water to small sauce pan over medium heat and bring to simmer. 

2. Dissolve cornstarch into 1 TB cold water in small bowl. Once berries have started simmering, slowly spoon some of the berry juice into the cornstarch to bring temperature up. 

3. Stir the cornstarch mixture into the pan, breaking down some of the berries in the process. Let simmer for a few minutes until it begins to thicken. 

4. Remove from heat then mix in honey and maple flavoring. Allow to cool. 

This method will also work for other frozen fruit, though you will need to increase water amounts for less juicy varieties. 

Zucchini Bread

Ingredients

2 cups whole wheat flour 

1 cup almond flour (I filled my Ninja single serve cup half way with raw almonds and pulsed until floury)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 
1/2 cup vegetable oil

1/2 cup applesauce (I used a pouch of Cinnamon Sweet Potato Carrot Applesauce)
1 cup brown sugar, packed
3 teaspoons vanilla extract
3 cups grated zucchini (about 1' long & 3" diameter squash)
1 cup chopped walnuts (optional)

1 cup chocolate chips (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. If needed, make almond flour and mix in separately before flour. 
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts/chocolate until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool

One Pot Italian Pasta

Serves 4

Ingredients

• 1/3 pound spaghetti
• 1 chicken breast, diced
• 1/2 small onion, thinly sliced
• 2 cups halved grape tomatoes
• 2-3 cups kale, coarsely chopped
• 4 cloves garlic, thinly sliced
• 1T Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 cups water
• 1 cup grated Parmesan

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, chicken, onion, tomatoes, kale, garlic, seasonings, and 2 cups water; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan.
• Serve immediately.

Adapted from: http://damndelicious.net/2014/05/16/one-pot-pasta/

Italian Sausage and Ravioli Skillet

3 Italian sausage links

1/2 cup diced red bell pepper

1/2 cup diced onion

1 can tomato paste Italian style 5oz

1 1/2 cups water

1 tsp Italian seasonings

1 tsp garlic powder

1/2 tsp red pepper flakes (unless it is spicy sausage)

15-20 spinach and cheese raviolis

1. Sauté pepper and onion over medium-low heat. Meanwhile slice sausage into 1/4" thick pieces. Add to skillet and brown each piece on both sides. 

2. Mix together tomato paste, water, and seasonings. Add to skillet and bring to a boil. Reduce heat to low, add ravioli and simmer 10 minute until ravioli is heated through. 

3. Serve and top with Parmesan. 

Raspberry Almond Shortbread Cookies

These are Ground Almond thumbprint/shortbread cookies. I have been into using ground almonds lately in place of flour, both for added texture and health (or so I'd like to think). This worked really well in my previous pancake recipe. I just pour them into my Ninja blender and pulse it up a few times until it is powdery with a few small pieces left in there. 

Raspberry Almond Thumbprint Cookies

Makes about 30 cookies

Ingredients:

1 cup butter, softened

1/8 teaspoon almond extract

1/8 teaspoon vanilla extract

2/3 cup granulated sugar
1 2/3 cups all-purpose flour

1 cup toasted almonds (1/3c ground)

1/3 cup seedless red raspberry jam
1 cup powdered sugar
3 teaspoons water
1 1/2 teaspoons almond extract

Directions:

1. Mix together the butter with the extracts, then add sugar and mix until well combined.

2. Grind almonds into a fine meal using a blender then combine with the flour. Add to the butter mixture and cut together until just combined. 

3. Refrigerate dough for 1 hour. 

4. Scoop out 1 tablespoon of dough and roll into a ball. Flatten slightly and make a small indent in the center. Add a small amount of jam to the indent, about 1/2 teaspoon. 

5. Preheat oven to 350*F and place cookies back into the refrigerator until oven is heated. Bake for about 10 minutes until the edges are slightly browned. Let cool on wire rack. 

6. For icing, mix together the powdered sugar, water, and remaining almond extract. Drizzle over the cookies and enjoy!

This first time around I substituted the ground almonds by weight, but I think it should have been by volume, so I have updated the recipe here to be by volume. The weight of 2/3 cup of flour was 3.4oz. While baking, the bottoms started melting out and spreading too far. Once they cooled and set up they were crumbly, buy not gooey like I was worried about. Next time I'll try to sub by volume and replace 1/3 cup of ground almonds with 1/3 cup of flour and see if they have a better consistency. 

Get your kids involved too! My three year old loves helping measure and pour the ingredients. She had fun pressing the dent in these thumbprint cookies and scooping in jam is great for perfecting fine motar skills. 

Chocolate Chip Almond Pancakes

Makes 4 pancakes

Serves 2

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

1 over-ripe medium banana

1 egg 

1/2 teaspoon vanilla extract

1 Tablespoon almond butter (or favorite other nut butter)

1 Tablespoon applesauce

4 Tablespoons milk

1/2 cup old-fashioned oats

1/4 cup raw almonds

1 Tbsp flaxseed meal

1 teaspoon baking powder

1/4 cup whole wheat flour

1/4 cup semisweet chocolate chips

Directions:

1. Mash banana in a large bowl. Add egg and beat together. Mix in vanilla, almond butter, applesauce, and milk. 

2. In a blender, pulse oats, almonds, and flaxseed meal until broken down into a coarse powder. Add baking powder, flour, and chocolate chips and pulse to combine, breaking down chocolate chips slightly. 

3. Add dry ingredients to wet and mix until just combined. 

4. Scoop 1/2 cup of the batter onto a griddle preheated to 300*F. Cook 4-5 minutes per side.

5. Serve with berry syrup or nut butter. 

Chicken and Summer Vegetables Skillet

Ingredients:

1 chicken breast

1 small yellow squash

1 small zucchini 

1 red bell pepper

2T butter

Garlic Powder, Salt, & Pepper to taste

2c penne or other pasta

Progresso Parmesan Basil Pouch

1.5c water

1c milk

1T butter

1/2t salt

1/2t pepper

1/3 c Parmesan 

Directions:

1. Slice vegetables into equal pieces, about 1/8" thick. 

2. In skillet, sauté vegetables in butter and seasonings until soft.

3. Dice chicken and season. Add to skillet and continue cooking with vegetables. 

4. Meanwhile, combine into a pot the Progresso sauce with water, milk, butter, salt, and pepper, and Parmesan. Bring to boil then add pasta. Reduce heat to medium and cover, stirring occasionally. Boil for 15 minutes

5. Add pasta to skillet and mix together. Serve with extra Parmesan. 

Baked Teriyaki Chicken

This is a easy dish to prepare, but does take time to cook, so plan ahead. I use frozen chicken because I always forget to dethaw it first, but if you remember to take it out when you start the rice it will speed up the cooking time. I also hate cutting raw chicken, so I put it in the dish whole and chop it up at the end. The pineapple is optional but adds an extra level to the dish. My husband does not prefer sweet, fruity dishes so I leave the juice out of the sauce and keep the pineapple bits separate to spoon on top as desired. 

Baked Teriyaki Chicken

Serves: 4

Prep time: 10 minutes

Cook time: 2 hours

Ingredients:

Rice-

1c brown rice

2 cups chicken broth (1 15oz can)

Sauce-

1T cornstarch

1T cold water

1/3c brown sugar

1/2c soy sauce

1/4c cider vinegar

1/4c pineapple juice (optional)

2 clove garlic 

1/2t ground ginger

1/4t black pepper

2 chicken breasts

1 red bell pepper, diced

1 can pineapple (tidbits or crushed)

Directions :

1. Combine rice and broth, bring to boil then reduce heat to low and cover. Simmer for 1 hour, until rice is almost done.

2. Preheat oven to 375*F

3. Mix together cornstarch and water until dissolved, then combine remaining ingredients to make sauce.

4. In 8x8 baking pan, spread rice and bell peppers on bottom. Nest chicken breasts into the center, then pour sauce over everything. 

5. Bake until chicken reaches 160*F, about 45 minutes.

6. Remove chicken and dice, then return to pan with pineapple and mix everything together.

Loaded Baked Potato Chicken Casserole

This is a husband-approved casserole. It converts the taste of loaded baked potatoes to a complete meal. We use dehydrated hash browns, and measure the 4 cups after rehydrating. 

Ingredients:
2 chicken breasts
1t olive oil
1T Ranch Seasoning
1/4 c bacon bits/4 strips bacon
4 c hash browns
1/4 c butter
1/4 c ranch dressing
2 c shredded Colby Jack cheese, split
2 green onions, chopped
Sour cream, to taste

Directions:
1. Heat oven to 400 F
2. Lightly cover chicken with olive oil and ranch seasonings
3. In 9x13 pan, bake chicken until it reaches an internal temperature of 180, cut into bite-sized pieces. If not using bacon bits, cook bacon using preferred method until crispy, then dice into small pieces.
4. Meanwhile, melt butter and combine with ranch dressing, hash browns, and 1.5 cups of cheese.
5. Spread chicken evenly in pan. Cover with hash brown mixture and bake 25 minutes until golden brown.
6. Cover with bacon, green onions, and remaining 1/2 cup of cheese. Bake 3-5 minutes until cheese is melted.
7. Serve with sour cream dolloped on top.

This was modified from http://tamaraleighauthor.wordpress.com/2012/12/08/loaded-buffalo-chicken-hashbrown-casserole

Coconut Curry Chicken

I recently have fallen in love with Massaman Curry. I do not like regular curries, so I stayed away from Thai restaurants for awhile. After giving it another chance, I discovered the mild, sweet flavor was perfect. I decided to try it at making it at home, but after searching through various recipes I found that I did not have all the exotic ingredients that most recipes called for. This recipe was inspired by About.com's Thai Massaman Curry http://thaifood.about.com/od/thaicurrydishes/r/Thai-Massaman-Chicken-Curry.htm recipe, subbing a couple ingredients for the ones I always have on hand. It didn't turn out exactly the same of course, so I call it Coconut Curry Chicken. It has a similar flavor and hits the spot when I can't run and out get the real dish. It is even husband approved!


Coconut Curry Chicken

Ingredients:

1 Tbsp. olive oil
1 Tbsp. butter
1/3 cup onion, chopped
1/3 cup bell pepper, diced
4-5 cloves garlic

3/4 cup chicken broth
1/2 tsp. crushed red pepper
1 tsp. turmeric (or mustard powder)
1 tsp. ginger powder
1 tsp. cumin
1/2 tsp. black pepper
1 Tbsp. brown sugar
1 Tbsp. lime juice (or 1/2 tsp TrueLime)
1/4 cup soy sauce
1 tsp. peanut butter

1 pound chicken breast, cut into bite-sized pieces
1-2 medium sweet potatoes, cut into chunks (regular potatoes can also be used, but I like the color and taste of the sweet potato)
1 14 ounce (400 ml) can coconut milk (not lite)

1 cup jasmine rice
1 cup water
1 1/4 cup chicken broth (finishes out the can from above)


Directions:

Heat a large pan over medium-high heat. Heat the oil and butter together, then add the onion, bell pepper, and garlic. Stir-fry 1-2 minutes to release the fragrance.

Add the broth and flavorings. Stir with each addition and bring to a light boil.

Meanwhile, combine rice, water, and remainder of broth in separate pot and bring to boil on high. Immediately reduce heat to low and cover. Simmer for 30 minutes or until liquid is gone. Remove from heat and let steam 10 minutes. Fluff with fork before serving.

Add the chicken to the curry sauce, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.

Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender.


To serve, plate the rice and spoon the curry over the top. About.com also mentions: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.

I have also done this in the slow-cooker, heating the vegetables and curry sauce on high, then reducing to low when adding the chicken portion to simmer. I added the chicken whole, then removed and chopped it before serving.

Banana Pancakes with Nutella

I love Nutella and am always looking for new ways to enjoy it. I found a banana pancake recipe by Hungry Girl in her 200 Under 200 Cookbook. I like using Hungry Girl's recipes, but I don't always have the special ingredients on hand that make them low-cal. Not being overly concerned with the final calorie count - the Nutella pretty well ruins that - I substituted the recipe for 'regular' ingredients. This recipe makes 5 mini pancakes, which is perfect to feed me and my picky toddler for breakfast.

Banana Pancakes 

Ingredients

1/3 cup banana, mashed (about 6")

1 egg

1 tablespoon milk

1 tablespoon applesauce

1/4 teaspoon vanilla extract

1/4 teaspoon baking powder

dash cinnamon

dash salt

1/4 cup whole-wheat flour

Directions

1. Heat griddle to 275 degrees - these need to cook low and slow. 


2. In a small bowl, mash the banana. Add the egg and beat together. 
3. Add the milk, applesauce, vanilla, baking powder, cinnamon, and salt; mix until combined. 
4. Add the flour, stir until just blended. 
5. Pour batter onto griddle to form five pancakes (I use the 1/4 cup, almost full, as a scoop). Cook for 2-3 minutes per side, until done. This is usually until bubbles form on the first side and until the sides are no longer sticky on the last side.
6. Plate and spread with Nutella or your choice of topping.