Free Cookbook Download!
Easy Sweets!
How to Make Cupcake Sandwiches,
Filled Pancakes, and Other Sweet Treats
Includes 21 recipes for cupcake sandwiches

Can you make 25 kinds of French Toast? Lemon Cloud Whipped Cream?  Boston Cream Pie Cupcakes?  You can with this free cookbook!

But this is more than a cookbook—it’s an instruction manual.  You’ll find detailed instructions for filling cupcakes, making stuffed French toast, and making cream puffs.  Each chapter focuses on a different set of goodies with a “how to” section, what you’ll need, and recipes.  You’ll learn to make fun new goodies that will delight your family.

And it’s all free!  Download it.  Print it. Share it with your friends. 

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See how to make stuffed pancakes! 
(Excerpted from the book!)

Debbie heard that one of the pancake houses in Idaho Falls was serving stuffed pancakes.   Intrigued, she checked it out.  They were simply putting pastry filling between two pancakes.  “I can do better than that,” she thought.

After a morning in the test kitchen, she was making cute little pancake turnovers with raspberry or other fruit fillings inside. 

Here’s how:

1. Prepare the pancake batter from your favorite recipe or mix. It works best if the batter is a little thin.
2. Preheat a skillet or griddle by melting a little butter over medium heat.  To assure that your pancakes cook all the way through, you’ll want the heat a little lower than for other pancakes.  
3. Pour an evenly round circle of pancake batter on the skillet.
4. Let it cook until little bubbles form, then pop, and the indentations stay on the batter.
5. Spoon a small amount of pastry filling on half of the pancake, making sure not to get too close to the edges and not to overfill it. A little goes a long way and it will press and spread as you fold over the pancake.
6. Fold the uncooked pancake over the filling. The edge of raw batter on the top half should touch the raw batter edge on the other when folded.  It will continue to cook and seal itself on the griddle.
7. Put on a lid over the pancake to help it cook through. Flip as needed to keep the browning even.  Let it cook until all the batter looks cooked through.

To serve, dust the pancake with powdered sugar, pour on a little fruit pancake syrup, and top them with whipped cream.

Table of Contents

• A Welcome from the Author
  
• Contents
  
• Chapter 1: Filled Cupcakes
  
  • Homemade Twinkies®
    
  • What You’ll Need.
    
  • Supporting Recipes
    
• Chapter 2: Filled Donuts
  
  • Baked Donuts or Fried Donuts
    
  • What You’ll Need.
    
  • Supporting Recipes
    
• Chapter 3: Dessert Crepes
  
  • What’s the difference between a crepe and a blintz?
    
  • What You’ll Need.
    
  • Supporting Recipes
    
• Chapter 4: Luscious Little Pies & Turnovers
  
  • What You’ll Need.
    
  • Supporting Recipes
    
• Chapter 5: Stuffed Pancakes
  
  • What You’ll Need.
    
  • Flavor Combinations to Try:
    
• Chapter 6: Stuffed French Toast
  
  • What You’ll Need.
    
  • Supporting Recipes
    
• Chapter 7: Aebleskiver & Filled Aebleskiver
  
  • What You’ll Need.
    
  • Supporting Recipes
    
• Chapter 8: Cupcake Sandwiches
  
  • What you’ll need:
    
  • Supporting Recipes
    
• Chapter 9: More Good Things to Make With Fillings
  
• Appendix: Recipes for Homemade Fillings and Sauces