Pumpkin Pancakes

I hate Fall.

There, I said it.

Blasphemous, I know.

I’ll probably lose a few blog subscribers.

People start saying, “Oh, the cool weather, football, sweatshirts, pumpkin spice lattes, blah, blah, blah.”

You know what happens in the fall and after the fall??? It gets cold. Then it gets colder. Then it snows.  Ugh.

Summer rocks and I’ll wear my flip flops until my toes get frostbite. So there.

Exaggerating? Maybe a little. But really…it makes me so sad to think summer is gone.

The one item that actually makes me happy to have fall is pumpkin. I can’t get enough of it. It works in just about everything. Sweet and savory.

Andy has been asking me to makes these pancakes for months. I kept telling him he has to wait until it is cool out. Well, I guess he was in luck.

Pumpkin-Pancakes-2

Stay tuned for many more pumpkin recipes. I just stocked up on 100% pure, organic pumpkin puree from Trader Joes.

Pumpkin Pancakes-3

INGREDIENTS

1 ½ C milk
1 C pumpkin puree
1 egg
2 Tbls vegetable oil
2 Tbls vinegar
2 C all-purpose flour
3 Tbls brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt

DIRECTIONS

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
  3. Stir into the pumpkin mixture just enough to combine.
  4. Heat a lightly oiled griddle or frying pan over medium high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Brown on both sides and serve hot.

NOTES

Makes 12 pancakes.

Recipe from Allrecipes.com

Blueberry Scones with Blackberry Butter and Devonshire Cream

I promised! Here are the scones from last weekend. Amazing? Yep!

blueberry-scones-1

I love scones but never seem to buy them or make them. It’s the once in a (very long) while, I order one and remember, oh yeah…I love these things.  Plain, blueberry, chocolate chip, with icing; I love them all.

These were light, slightly sweet, moist, and oh so good. They were a hit at the jewelry party.

BLUEBERRY SCONES

INGREDIENTS

3 C flour

1/3 C sugar

1 tsp salt

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 C unsalted butter

1 C buttermilk

1 C blueberries

1 T flour

1 T heavy cream

DIRECTIONS

1. Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your hands until completely blended. Add buttermilk and mix just until combined. Toss blueberries with flour. Fold into batter.

2. Transfer dough to a floured counter and divide into 2 parts. Roll each to 3/4″ thick. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream.

3. Bake for 15 minutes, or until lightly browned.

Notes:

Adapted from I can’t remember. Once I find the source, I’ll post it.

BLACKBERRY BUTTER

blackberry-butter

INGREDIENTS

1/2 C butter

1/2 C blackberries

DIRECTIONS

1. Whip butter until light and fluffy.

2. Add blackberries and beat on low until just combined.

Notes:

Created by me, Emily.

DEVONSHIRE CREAM

INGREDIENTS

4 oz mascarpone

1 C heavy whipping cream

1 tsp vanilla extract

1 – 2 tsp sugar

Zest of lemon

DIRECTIONS

1. Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream.  Use right away or cover and refrigerate the cream until serving time.

Notes:

Adapted from Joy of Baking.

I forgot to take pictures of this!

Creamy Baked Eggs

Jewelry and brunch. The perfect combination! This past weekend I hosted a jewelry party and tried a few new recipes. All of them turned out great – Creamy Baked Eggs, Cinnamon Sugar Pull-Apart Bread, and Blueberry Scones with Devonshire Cream, Blackberry Butter, and Honey Butter.

The first recipe I’ll share is Creamy Baked Eggs. I’ll share the rest with you later this week! Promise.

Creamy-baked-eggs-3

Creamy cheesey sauce mixed with eggs and bacon. Tasty by itself or on the side of cinnamon rolls, muffins, scones, or anything sweet. This recipe is a great brunch dish because it can be made the night before.

CREAMY BAKED EGGS

INGREDIENTS

2 Tbls butter

2 Tbls flour

1 3/4 C 1% milk

1/2 C grated cheddar cheese

salt and pepper to taste

1/2 package bacon

2 green onions, chopped

8 large eggs

1 piece bread

1 Tbls chopped chives

DIRECTIONS

1. Preheat oven to 350. Grease 6 ramekins and place on cookie sheet.

2. Melt butter in medium saucepan then whisk in the flour until smooth. Cook for two minutes making sure not to brown.

3. Slowly add the milk while whisking. Cook until thickened (It should coat a spoon.)

4. Turn off the heat. Add grated cheese and whisk until smooth.

5. Add salt and pepper.

6. In separate, larger pan, cook bacon until brown and crispy. Remove bacon and place on plate with paper towels to soak up the grease. Remove bacon grease from pan, reserving 2 Tbls.

7. Saute green onions in bacon grease until soft.

8. Crumble bacon and add it back to the green onion pan.

9. In medium bowl, beat the eggs.

10. Add eggs to bacon and onion mixture.

11. Cook eggs until they are partially set and add the sauce.

12. Stir eggs and sauce and evenly distribute between greased ramekins.

13. Crumble bread into pieces and sprinkle on top of eggs.

14. If you are making this the night before, cover and put in fridge.

15. Bake uncovered for 2o min or until set and bread is toasted.

16. Sprinkle chives on top of eggs.

NOTES

6 servings

Adapted from Food.com.