Mix the wet ingredients separately and then mix the dry ingredients separately, then combine the two mixes.

In a medium low pan add some vegetable oil until it heats up, pour enough batter to make a round pancake, they can be anywhere from 2 inches across to 4 inches. Fry until you can see the center of the cakes have the tell-tale sunken batter holes, about 2 to 2½ minutes each side depending on the heat and what your pan is made of.

Remove from pan and dab on a paper towel if needed and serve.

Mix the wet ingredients seperatly and then mix the dry ingredients seperatly, then combine the two mixes.

Dry the hot dog(s) on a paper towel before putting the stick into the end puching it in until only 1 to 2 inches remains outside the hot dog. Make sure the hot dog with stick clear your pot of oils diameter, if not trim down the stick or push the stick into the hot dog further.

It is easiest to place the batter in a tall mug or similar object, long enough to accomodate the hot dog length. Once the oil reaches 350-360°F. Dip your hot dog into the batter and remove using a twisting motion to avoid air bubbles, keep trying until no air bubbles, place the tip of the battered dog into the oil, spinning it around and slowlyly dipping and spinning as close as you can get into the oil before letting go of the stick. Fry one or two at a time depending on your pot size, for about 3 minutes, make sure the frying corn dog is rotated for even cooking on all sides.

Remove from oil onto a paper towel. Enjoy with some honey mustard!

Pre-heat oven to 400 °F

Mix all ingrediants together except the cheese, corn and roasted jalapenos. Once mixed, fold in the cheese and pepper.

Bake in an 8 x 8" baking dish, prepared with spray release or butter, for 25 minutes. Serve warm. Some accompaniments could be honey and butter. yum!

Add the sugar and yeast to the warm water, mix well and allow the yeast to "proof" for 10 minutes until it foams up.

After proofing the yeast add the yeast mixture to a bowl. Add the flour and salt to the bowl, and sift in the baking powder, pushing any lumps through with your fingers.

Whisk the mixture for 2 minutes making sure to scrape the sides of the bowl down while whisking.
(If you are using an electric whisk, beat for only 1 minute.)
A final scraping down of the sides of the bowl again then cover the bowl with a tea towel, put it in a warm spot and let it rest for 45 minutes.

At the end of the 45 minutes, heat up a large non stick frying pan to 375°F.
Then add the olive oil and soft butter to a bowl, using a pastry brush coat the inside of one of the rings with the mixture, place the ring into the hot pan.

Your crumpet mix should now be active and bubbly. Spoon the mixture into the hot ring halfway up. Do the same for 3 more rings but don’t overcrowd the pan, you need space to move the rings around.

It is very important to keep the temperature constant at 375°F, any hotter the bottoms will burn before the tops get cooked. After 5 minutes you'll see the classic crumpet bubbles start to appear around the edges of the crumpets. Using a small pointy knife to pop any stubborn bubbles.

Once the mixture has dried out around the edges, use an oven mitt to lift off the rings. Once you see that the middles are less gooey, you can carefully turn them over to brown the tops.

When they're golden brown and delicious remove them from the pan and onto a wire rack to cool.

To serve these crumpets, toast them for 3 minutes and top with your favorite topping(s) like butter or jam or butter and jam!

Pre-heat the oven to 350°F.
Add the sugar, sifted flour, cocoa powder, baking powder, baking soda and salt to a large mixing bowl, whisk together and set aside.

In a small bowl, beat the 2 eggs, oil milk and vanilla. Add to the sugar mixture until incorporated, 30 seconds.
Add the espresso and mix into sugar and egg mixture. The batter is supposed to be runny. Let the batter sit for 5 minutes.

Line a cupcake pan with paper cupcake cups and fill each one ¾ of the way full.
Bake for 22-25 minutes, check for doneness at 22 minutes, using a toothpick inserted into the center top of the cupcake, which will come out clean when the cupcakes fully cooked.
Remove from heat and let cool in the pan for 10 minutes. Then remove from pan and let cool completely.

Once cooled serve or frost with your favorite frosting!

Or...go over-the-top by filling the cupcakes with marshmallow cream filling and then use a mocha icing!