Pumpkin Pancakes

Pancakes are one of those comfort foods that are delicious no matter what time of day or what time of year you eat them.  (Especially when they're sweetened perfectly with pure, real maple syrup!)  I'm not sure why, but I remember when I was a little kid and couldn't stand eating breakfast.  That's certainly not the case anymore.  :)

It was so much fun to finally make dinner with Nicholas again.  With our schedules, life, and being so exhausted, it has been almost impossible since we've moved here.  He requested pancakes, so I thought, why not make them appropriate for this season?  I think these would be fun for any fall morning, for Halloween next week, or even for a Thanksgiving breakfast or brunch.

Want a fun variation on this?  Add some chopped walnuts, dried cranberries, or add some chocolate chips!  (Why not go all out then and top it with that delicious chocolate hazelnut spread we all love?)

Warm-up with some pumpkin pancakes, hot chocolate or coffee, and enjoy a wet day inside.  :)

Pumpkin Pancakes

2 cups flour
1/4 cup brown sugar
1 tbsp baking powder
1 teas cinnamon
1/4 teas nutmeg
1/4 teas cloves
1/4 teas allspice
1/2 teas salt
1 teas vanilla
1 cup pumpkin
3 eggs
1/2 cup oil
2/3 cup milk

In a separate bowl, add the flour, sugar, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together.  Whisk and set aside.

In a large bowl or stand mixer, whisk the eggs on medium-high for 2-3 minutes.  Turn off the mixer and add in the milk and oil and mix again on medium for about 30 seconds.  Add in the pumpkin and vanilla and mix on low for about 10 seconds.  Lastly, pour in the dry mixture into the wet and mix just until combined, careful to not over beat the batter.

Heat a skillet, griddle, or cast iron on medium or medium-low heat (I found that the "4" dial on a scale of "10" was great for our stove and the cast iron).  Melt butter and allow to coat the entire base of the cooking surface.  Pour a 1/4 cup of batter onto the heated skillet (I like using the measuring cup for consistency).  Cook each side for 2-3 minutes or until lightly browned and stable.

Top with powdered sugar, maple syrup, heavy cream, whipped cream... oh, the delicious toppings are endless!

Orange Honey Butternut Squash

 Lately I have found myself purchasing a lot of butternut squashes - or at least more than I typically do during this season.  I guess I have found a new love for them!  In fact, there's one sitting in the kitchen right now waiting to be used.  Now... just to find the TIME to do something with it!

Amazing that I actually found time to post this even!  Life has been SO crazy lately and school has begun to take over my life!  So... I shall keep this brief!

This recipe was a rather successful experiment.  I think it would be a great side to a savory pork dish, a cinnamon scented chicken dish, or just as a snack and we indulged in here.  Let your imagination run wild!

Orange Honey Butternut Squash

1 large butternut squash
6 tbsp butter
salt
1 cup milk
zest of one large orange
juice of orange
1/4 cup honey

Preheat oven to 350.

Cut butternut squash in two and remove seeds.  (Save if you want to roast the seeds later for a crunchy snack!).  Puncture the inside of the squash with a fork 10-15 times in both sides.  Put 1 tbsp butter in the center of each half and season lightly with salt.

Bake for 50-70 minutes or until nice and tender.

Allow squash to cool enough to handle.  Remove the squash from the skins and place into a food processor or blender.  Add the remaining 4 tbsp butter and milk and blend the squash until smooth.  Next add the zest, orange juice, and honey to the mixture and blend again until well mixed.  You may find that you need to add a little extra milk if you find it too thick.  Judge the thickness to your own preference (you may even want to add a little extra butter if you desire!).

Serve!a

Pasta with Vodka Sauce

I can't say I had ever had Vodka Sauce until making this.  I know so many people who love this on pasta (one of my best friends, Emma - I'm pretty sure that's about ALL she ate her junior year at school, unless we were making food together that is).

In any case, Alan and I (the cellist in Nicholas' quartet) had been talking about getting together and making pasta and vodka sauce for a number of months.  It finally came the time.  I just had to try this!

I looked up a couple of recipes and made a HUGE pot of this for over ten people!  I'm posting a recipe that still makes a decent amount, but not nearly as much (basically a half recipe).

If you've never tried this, you might want to give it a try!  :)  Is it time to try something new?

Vodka Sauce

1/2 cup olive oil
1 medium-large onion
3 - 4 cloves garlic (crushed or minced)
32 oz crushed tomatoes
8 oz tomato paste
6 - 8 large fresh basil leaves
1/2 - 1 tsp red pepper flakes (less if you don't like at much heat)
salt and pepper to taste
3/4 cup vodka
3/4 cup heavy cream
1/2 cup grated Parmesan

In a large skillet or saucepan, turn on to medium heat and add olive oil.  Once oil has heated, add in the garlic and red pepper flakes and saute for about 30 seconds, then add onions, seasoning with salt and pepper, stirring occasionally.  Cook onions until they are tender and translucent, about 8-10 minutes.  Once cooked down, add in the tomato paste and stir into onions, then adding the crushed tomatoes and fresh basil.  Cook sauce for another 5-10 minutes, continuing to stir every few minutes.

In a large blender or food processor, puree the sauce until it is nice and smooth.  Careful blending a hot liquid...!

Return the red sauce to the saucepan or skillet and turn down to medium-low heat, stirring occasionally.  Add the vodka to the sauce and allow to cook out for about 30 minutes.

In a large pot, bring water to a boil and prepare noodles as directed.

Turn heat down to simmer, add in heavy cream and grated Parmesan, stirring until well combined.  Taste now to see if more salt or pepper is needed and add as necessary.  Allow to simmer until serving.  Dish over fettuchine, penne, or whatever noodle you desire!