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!

Apple Blueberry Crisp

Fall is "all about" apples, harvest, cider, cinnamon....!  To combine the end of summer with the best of Fall, here's a simple dessert to end any meal.

This was a simple solution to use the rest of the blueberries we had sitting around from the french toast a few posts back.  This time, I had the great pleasure of having Michael serve as my sous chef and help with all the dirty work involved in cooking!  :)  Oh, and it's always great to have another mouth to feed my desserts to!

As school gets more and more busy and deadlines continue to pile-up... hopefully I'll be able to keep up-to-date on this.  I'm also plotting a name change for the blog and total make-over.  Any ideas?

Apple Blueberry Crisp

1 cup butter
3 large granny smith, or other tart apples, thinly sliced
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
3/4 cup fresh blueberries
1 1/4 cups brown sugar
1 cup flour
1 1/2 cups oats
1/2 tsp salt
1 tsp vanilla

Preheat the oven to 350.

Heat a large skillet over medium-high heat with 1/4 cup butter.  Once butter is melted, toss in the apples and a 1/4 cup brown sugar and saute until the apples begin to cook down, about 7-9 minutes.  You could also sweeten with maple syrup, honey, or agave for a twist!  Once apples begin to get a little tender and brown slightly, toss in the cinnamon, cloves, and cardamom and continue to cook for another 2-3 minutes.  Add in the blueberries and saute for another 2-3 minutes and remove from heat.  Set aside.

In a separate bowl, combine the remaining 3/4 cup butter (melted) and the remaining 1 cup brown sugar and combine until light and fluffy.  Add in vanilla, salt, flour, and oats and combine to create crumbles.

In a tart or pie dish, spread the sauteed apples and blueberries in an even layer. Top with the crumbled oat mixture and bake for 20-25 minutes, or until top begins to lightly brown.

Let cool for about 15 minutes before serving.  Top with whipped cream, ice cream, drizzle with heavy cream, or just eat!

Pumpkin (Pie) Spice Latte

Happy Fall!!!  I know that I made a post JUST yesterday, but I thought that since it's officially Fall, I needed to post something that is very fall-like.

I know that some places in the country are still rather warm and others quickly getting cold, but before long, I have a feeling we'll be covered in a light dusting of white.  Once that happens - there's NO good excuse for me to not drink a warm beverage.  And what might one of those be...?

Pumpkin Spice!!!  I have to admit.  I have a SLIGHT addiction (not only to this drink, but also to Starbucks...).  I'm so thankful to have a friend in Bri who can relate!  It's a GOOD thing that we have our own espresso machine so I can make lattes here any time I want to.  :)  You know, since those "small" beverages can start to add-up quickly if you're not careful enough. (Yikes!)

So... of course I'll still "accidentally" fall into the "trap" and buy one every once and a while, but for the sake of a budget, here's my easy solution!  (I don't think this recipe will jeopardize Starbucks in any way).  :)

Pumpkin (Pie) Spice Latte

2 cups milk
1/2 cup pumpkin puree
1/4 tsp cinnamon (depending on preference) plus more for sprinkling (if desired)
1/8 tsp ground cloves
1/8 tsp nutmeg
1 - 2 tbsp sugar (depends on preference - more even if you'd like!)
1 tbsp vanilla
2 - 4 shots espresso or 1/4 - 1/2 cup French press or drip coffee (how much coffee do you want?)
whipped cream

In a saucepan, combine the milk, pumpkin puree, spices, sugar, and vanilla.  Heat on medium-low, careful to not scorch the milk.  You might also want to whisk the ingredients to keep the spices incorporated.

Prepare espresso or coffee as desired.  Once pumpkin mixture is warmed to desired temperature, probably 150-180, divide into two large mugs, pour in coffee, and top with whipped cream and extra cinnamon.  Lastly, sit down with your favorite person or an old (or new) friend and catch-up!

Happy Solstice!!!

Grilled Mozzarella and Red Pepper Paninis

These paninis are rather sentimental to me.  :)  They always make me think of my mother.  In a past post or two I mentioned the grocery store back home that my mom and I love going to.  Well, here's another post inspired by that grocery store.  Every time I'm home, my mom and I always have to split one of these.

I have to say - I find these rather addicting...!

Grilled Mozzarella and Red Pepper Paninis

4 ciabatta rolls
8-12 basil leaves
2-3 medium tomatoes (thinly sliced)
sliced roasted red pepper (thin strips)
8 oz fresh mozzarella (sliced to about 1/4" rounds)
olive oil, butter, or basil butter
salt & pepper

We have a cast iron panini grill, but a panini press works just as well!  (Honestly - the first time I made these for my awesome old roommate, Lynsey, for her birthday, we didn't have anything will "grill making marks."  I fashioned the largest pan with a smaller pot inside of it so I'd have a "lid" on top to help "press" the panini.  See?  Whatever works!).  Heat the cast iron or panini press.  Add a little butter or olive oil if necessary.

Slice the ciabatta rolls in half.  Spread butter, basil butter, or brush olive oil on the insides of both the top and bottom pieces.

Layer the mozzarella, roasted red pepper, tomato slices, and 2-3 basil leaves in each roll.

Place the paninis on the grill and grill each side for about 3-4 minutes, or until nice grill marks are made and the mozzarella begins to melt.

Remove from grill, let sit for a minute or two, then slice in half and serve.

Roasted Red Peppers

as many peppers as you'd like!
olive oil
salt
garlic (optional)

There are a few methods for doing this...

If you have a gas stove-top, turn burner on high and place the peppers on the flame.  Watch carefully and rotate frequently as to not TOTALLY char your pepper.  If you don't have a gas stove, like we don't, then here's an easy solution!  Turn your oven on to broil.  The method is quite similar.  Make sure your top right is as high as it can go.  Rotate the pepper every 60-90 seconds or so.  You might find that it needs a little more time on each side.

Don't be scarred to have some dark, black marks.  That's all in the roasting process!  :)

Once roasted, place the peppers into a bowl, cover tightly, and allow the peppers to cool.

Carefully remove the roasted skins.  Don't get rid of any of the juices left from the peppers in the bowl!

Slice the peppers and place back into the bowl.  Drizzle with olive oil and season with salt and garlic as desired.

Chocolate Cake with Cream Cheese Frosting and Sliced Strawberries

I have been having this TERRIBLE problem the last few days - okay, maybe weeks.  I'll be honest.  All I want to do is BAKE and eat sugar!!!  That could mean any number of things I guess.  If I didn't have been self-restrain, I'd be up in the kitchen right now and now down here on the couch typing this... (And now I have been wasting my time trying to figure out why this won't align appropriately...  It's making all this extra space!)

I first made this cake probably six or so years ago.  A family friend of ours, who happens to LOVE chocolate and HATE coffee, said this was the best chocolate cake she'd ever had!  That means a LOT coming from her.  :)  My mom and I couldn't help laugh hysterically once she was gone.  To this day, she has NO idea about this "little secret" of ours.  

This recipe comes from Jan Karon's Mitford Cookbook.  It was originally called Lew Boyd's Chocolate Cake.  Of course, a few, small, minor adjustments have been made to the recipe.  I also used a different frosting than she calls for in the original recipe.  The other one is QUITE delicious and richly chocolatey, but the request was for a chocolate cake with cream cheese frosting.  I can't argue with cream cheese...!

Chocolate Cake with Cream Cheese Frosting and Sliced Strawberries

1 1/2 cups cake flour

1 cup espresso

1/2 cup unsweetened cocoa powder

2 cups sugar

1/2 tsp salt

3/4 tsp baking soda

1/2 cup oil

2 large eggs (room temperature)

1/2 cup sour cream

2 tsp vanilla extract

Preheat oven to 325.

Butter and flour two 8" or 9" round baking pans.  Set aside.

In a bowl, combine cocoa powder and espresso, stirring constantly, until the powder has dissolved and a nice paste is created.  Let cool.  Whisk in the eggs, sour cream, and vanilla until well combined.

In a stand mixer or large bowl, combine the sugar, flour, salt, and baking soda.  Mix until the ingredients are incorporated.

In thirds, stir in the wet ingredients, taking care to make sure the wet and dry have been well blended.   Pour the batter evenly between the two pans.  Rap each pan to remove any excess air-bubbles.  Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for about 10-15 minutes before removing from the cake pans and setting on a cooling wrack.

Cream Cheese Frosting (version 2 of mine...)

16 oz cream cheese (room temperature)

3-4 cups powdered sugar

1 tsp vanilla

With a beater, cream the cream cheese until smooth.  Add the vanilla and slowly add the powdered sugar until desired texture is created.  (I guess it's just a science!  I have to slowly add the powdered sugar until I find the consistency I'm looking for).

Frost the cake... throw some sliced strawberries on top... Eat!!!