Pumpkin Cupcakes with Salted Caramel Buttercream

Are you all tired of me posting new recipes yet? Well I have like 3 others I still want to post, two of which are pumpkin recipes from last year that I never posted! Haha! Sorry, just sharing the love of food!

I pinned this recipe on Pinterest and have been dying to try them. I finally had the chance to make them today for a game night with friends. 'Tis the season for pumpkin right! I thought these were really good. The cupcake part was so good, in fact, I thought they seemed a little bit more like a muffin. They are really good without frosting. The frosting was delicious too. I added about a cup more of powdered sugar to the frosting though, because it was just too soft. I liked the flavor better without the extra powdered sugar, so maybe next time I would see if chilling it for 1/2 hr or so would make it good to frost with. (I think next time I'd like to try this recipe too.) This isn't the greatest pic, as I didn't take it until we were at the game night and only 4 cupcakes remained, so I just snapped it really quick. If you go to the other girls blog, her picture makes them look so much more delicious. 

Pumpkin Cupcakes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Makes ~ 18 cupcakes. (Mine made 24 cupcakes.)

Source: Adapted from MarthaStewart.com.

Salted Caramel Buttercream

1/4 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

1 teaspoon vanilla extract

1 stick salted butter

1 stick unsalted butter

1/2 teaspoon sea salt

2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes.

Source: Slightly adapted from SprinkleBakes.com.

Loaded Baked Potato Soup

On one of the first of the rainy days here, as there has already been many, I knew it was a soup kind of day. I wanted to make this cheesy veggie soup, but Matt doesn't love all the different veggies in it. He wanted loaded baked potato. So I decided to use the base of the veggie soup, with the pretty typical ingredients of baked potato soup. We thought it was one delicious loaded baked potato soup.

Loaded Baked Potato Soup

3-4 russet potatoes, cut into bite sized pieces (I don't like peeling mine.)
1/2 cup (more or less to your liking) sliced green onion
2 tsp. salt
4 cups water (or enough to cover the potatoes while cooking)
1 lb. bacon, cut in small pieces and cooked nice and crispy
3 Tbls chicken bouillon (or to taste)
3 1/2 cups milk
1/2 cup butter
1/2 cup flour
1 Tbls dry mustard
1/2 lb. american cheese
sour cream to garnish
shredded cheese to garnish


Place potatoes and green onions in a large stock pot and add salt and water (enough water to just cover potatoes). Cook over medium-high heat until potatoes are tender, (but not too done, or they just fall apart) about 20 minutes. Stir in bacon, chicken bouillon, and milk. Simmer for 5 more minutes. In a separate saucepan, make a roux by melting butter over medium-high heat until foamy. Stir in flour and dry mustard and cook and stir until fragrant and golden brown, about 1 minute. Add roux to soup and stir until thickened. Add cheese to soup and stir until melted. Keep hot, without boiling, until ready to serve. Add sour cream to garnish, and if you love cheese like Matt, add shredded cheese. Now serve with Grammie's rolls, and you've got a perfect rainy day meal!

Black Pepper Biscuits

A few weeks ago one of my FB friends posted this recipe and I knew I had to try it. I love biscuits, but I've never found a recipe I've just loved. Tonight I made these and Matt and I both agreed, best homemade biscuits we've ever had. They were delish and I could've ate many with the raspberry peach jam I just made. Yum! This recipe is orginally from the Food Network, a Bobby Flay recipe.

So a few of my thoughts about this recipe. The black pepper could easily be omitted if you're not a fan, as you just sprinkle it on top prior to baking. I followed the recipe and used unsalted butter (since I had some in the freezer), but Matt and I agreed, they could've used a little more salt. So I think next time I will use salted butter and slowly add the tsp of salt until it seems salty enough, but try if for yourself how you'd like it and go from there. Since I rarely plan ahead to make something with buttermilk, I used the "homemade" buttermilk substitute of 1 tbls vinegar or lemon juice to 1 cup of milk method. Also, don't let the lack of heavy whipping cream in your fridge from making these, as I think they would probably be okay without, just a thought. (I'll have to test that next time.)

Black Pepper Biscuits

4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons cold unsalted butter, cut into small pieces

1 1/2 cups cold buttermilk

1/2 cup heavy cream (brushed on top prior to baking)

2 tablespoons coarsely ground black pepper (I sprinkled some from my shaker, nothing near this amount.)

4 tablespoons unsalted butter, melted

Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. (I don't have a food processor, so I used a pastry blender to "cut" my butter in. Then I used my kitchen aid when I added the buttermilk so I didn't have to work so hard by hand.)

Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. (I used my rolling pin, it's faster.) Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Chicken Lettuce Wraps

So these are supposedly PF Chang's lettuce wraps, but I don't think they are exactly, but still very yummy. I got it from a ward cookbook we did in Cali, and I've been dying to try them and finally did last night. I am now on a quest to find one that's even more like PF Chang's, but I thought I would share these as they are a nice healthy, easy and yummy meal. 

PF Chang's Lettuce Wraps

3 TBS oil
2 boneless, skinless chicken breasts, diced
1 cup chopped water chesnuts
3 TBS chopped green onions
1 tsp. mined garlic
8-10 lettuce leaves

Fry Sauce*
2 TBS soy sauce
2 TBS brown sugar
1/2 tsp. rice vinegar

Bring oil to high heat in frying pan. Saute chicken for 4-5 minutes.
While the chicken is cooking, mince chesnuts, garlic, and onions.
Remove the chicken from the pan. Keep oil hot, adding 1 more
tablespoon of oil and the chesnuts, garlic and onions, saute them. In a
small bowl, mix the soy sauce, brown sugar and vinegar until well
blened. Place the chicken back in the pan, adding the fry sauce. Saute a
few more minutes.
Serve a scoop of chicken mixture with some lettuce leaves, wrapping it
up in the lettuce.
*I actually used twice the amount of fry sauce. I also think to make them even more healthy, they could be made with less oil.

Belgian Waffles

 I love waffles.....!  If you come to my house you WILL have waffles served to you for breakfast.  I love them slightly crisp outside and tender inside.  Light, not heavy.  I love them hot off the griddle.  I love making sure every hole is filled with melted butter.  Surprising, I know!  I love blueberries in them with warm buttermilk syrup drizzled over the top.   AND whipped cream!  So heavenly!

Leisha gave me a flip waffle iron for Christmas.  L-O-V-E, love it!  It's my new favorite thing!  Now Costco sells a double one! Double the goodness!  Since then, I have tried various recipes.  This one is my favorite for a plain waffle.   And yeast waffles are the absolute best!  It works well when adding chocolate chips, blueberries, pecans, or whatever.  There are endless possibilities with waffles.  If you like coconut,  add some and toast some to sprinkle over a waffle drizzled in buttermilk syrup or a coconut syrup!  AND don't forget the whipped cream!   They always need to be topped off with whipped cream!  Your taste buds will sing!

Cade Wyman, our nephew.



I always ask the grandkids if they want an "awful waffle"!  It has become a tradition to have waffles whenever they stay with me.   I'm dreaming of owning an "Awful Waffle Truck" one day!  I love to visualize me traveling around spreading "awful waffle" goodness everywhere I go.   And this will be my basic recipe:

4 1/2 t. dry yeast

2 c. warm milk

4 eggs separated

1 tsp. vanilla

2 1/2 c. sifted flour

1/2 tsp. salt

1 tbsp. sugar

1/2 c. melted butter

Sprinkle yeast over warm milk, stir to dissolve. Beat egg yolks. and add to yeast mixture with vanilla. Sift together flour, salt and sugar, add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff, carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until it doubles in bulk. Use 1/2 cup mix per waffle. Makes 8 to 9 waffles.

Nacho Chicken and Rice Wraps

The Dickson family put together a cookbook a couple of years ago and my sister-in-law, Ashlee, submitted this recipe. It quickly became one of our favorites and the best part is....it's done in the crock pot! I made it for Mom and Dad/Grammie and Grandpa while they were here and they loved it, too! If you want something quick, easy, and very yummy, then this is your recipe!

Nacho Chicken and Rice Wraps:

2 Cans of Campbell's Condensed Cheddar Cheese Soup
2. C Salsa
2 lbs. Boneless, Skinless Chicken Breasts, Thawed and Cubed
1 C. Water
1 1/4 C. Minute Rice
10 Flour Tortillas

In a crock pot, mix the soup, water, salsa, rice, and chicken. Cover and cook on low for 3-5 hours or until rice and chicken are done. Serve on warm tortillas. Enjoy!!

Grammie's Coconut Bread

I am posting this recipe for Mom/Grammie because she doesn't know how. After you get this recipe, you'll be thankful she doesn't know how to blog so she can be in the kitchen making this bread. So, the story behind this recipe..........Mom/Grammie gave me this recipe a while ago and told me that she had been making it and taking it to the temple on Saturdays for the workers. I've carried this recipe around and thought, "Yeah, yeah, one day I'll make it".

Saturday evening I got the itch to make the Young Women's presidency and advisors something for Easter. I pulled this recipe out and proceeded to make four loaves of this bread and six loaves of Almond Poppyseed bread. I wish now that I would have only made this, it's that good! Everyone I gave it to on Sunday raved about it! Even if you don't like coconut, it's okay, make it anyway because you can't really taste the coconut in it.



Coconut Bread:
2 C. Sugar
1 C. Oil
4 Eggs
2 t. Coconut Extract
1 C. Buttermilk
3 C. Flour
1/2 t. Salt
1/2 t. Baking Soda
1/2 t. Baking Powder
1 C. Flaked Coconut

Mix like a cake, spray pans with Pam and sprinkle with sugar. Fill about half full or a little more. Bake at 325 degrees for 50 minutes (you will have to bake it longer, guaranteed. Bake until centers are firm when lightly touched). While hot, pour glaze over bread in pans. Let sit in pans 20 minutes and then turn onto cooling racks.

Glaze:
1 C. Sugar
2 T. Butter
1/2 C. Water
1 t. Coconut Extract

In a medium pan heat butter, sugar, water, and coconut extract until all is dissolved. Cool slightly. Spoon over hot bread.

Thanks, Mom, for sharing this recipe! It's my new favorite!

Banana Spice Cookies

I needed a new recipe to use for my ripe bananas. I found this one on allrecipes.com. It said to use a frosting that was a buttercream frosting, but I thought it would be better with brown butter frosting. They called for walnuts, but I'm not a big fan and didn't have any anyways, so I omitted them. I also added some nutmeg as well. They aren't the real cookie texture, more like a pumpkin cookie. Quinn said they were squishy.

Banana Spice Cookies

1/2 cup butter
2 1/4 cups all-purpose flour
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon ground cloves
3 ripe bananas, mashed
1 teaspoon baking powder
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

Beat butter with an electric mixer on medium to high speed for 30 seconds. Add one cup of the flour, the sugar, eggs, baking powder, vanilla, cinnamon, soda, and cloves. Beat until thoroughly combined.

Stir in the remaining flour. Beat in bananas and nuts. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. Bake for 10 to 12 minutes or until edges are lightly browned. Can also check if they are done by touching the middle of a cookie, and if it bounces back, it's done. Cool cookies on a rack, then frost.

Brown Butter Frosting

1/4 cup Butter
2 1/2 cups Powdered Sugar
1 tsp Vanilla
3 Tbls Milk

Melt butter and cook until a gold brown. Add powdered sugar, vanilla and enough milk to make a good consistency.

Simply Delicious Strawberry Cake

Mom made this cake a few years back for Melanie's birthday. I thought it was so wonderful, so I made sure she sent me the recipe. It's a Paula Dean recipe. Since she's never posted it, I told her I would do it for her.

I have been craving it for quite sometime, so when I had the chance to make it for the Relief Society birthday dinner, I jumped at it. If I had the whole cake in my house, I would be sure to eat the whole thing and then lick the plate as well, so I was happy to share and only have a few slices to myself.

Simply Delicious Strawberry Cake

Makes 1 (9-inch) cake

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting (recipe follows)

Garnish: sliced fresh strawberries

Preheat oven to 350. Lightly grease 2 round 9-inch cake pans. (For the cake to come out easier, line the bottom with parchment paper after you have greased it.)
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Strawberry Cream Cheese Frosting
Makes about 4 cups

1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth.
Note: For pinker frosting, add 2 to 3 drops of red food coloring to frosting.

Raspberry Honey Butter

One of my friend loves my rolls, aka Grammie's rolls. She's told several people about them (which embarrasses me) and asks me to bring them along to get together dinners. She wanted me to do a roll making demonstration, so she got some women together and I did the demo. (Makes me feel self conscious and silly, but I'm glad to pass Grammie's roll making onto others.) The lady's house we did it at had as this fabulous raspberry honey butter and gave us the recipe and each a little container of it. I think it's to die for and will want it with my rolls forever more!

Raspberry Honey Butter

1 cube Softened Butter
1/2 cup Honey
1 tsp Vanilla
1/2 cup Raspberry Preserves (without seeds)

Whip butter until fluffy. Add honey and vanilla. Beat in raspberry preserves last (or else you end up with it separating). Now eat with some yummy, warm, homemade rolls. (Although I've even put it on homemade french bread as well. It's good on anything.) :)

If You Like Granola....

then this recipe from a friend of mine is for you (the notes in the recipe are from her). This granola is worth the extra effort and much better than granola you buy in the store. It has great flavor and a nice texture. I left some of the sunflower seeds out the batch I'm making right now just to see if I like less. I plugged this into the Weight Watchers website and it's comparable to all other granola, about 5 pts a serving.

This is a big recipe and each time I've made it, I've cut it in half. Half of the recipe makes two cookie sheets of granola. It will fill a gallon size Ziploc bag to give you an idea on how much 1/2 of this recipe will make. Look at this goodness~


Granola

8 c. rolled oats
1 c. wheat flour
1/2 c. flax seeds
1 c. pumpkin seeds
1 c. sunflower seeds
1 1/2 c. coconut
1 c. chopped or sliced almonds
1 c. other nuts (I used cashews)
1 c. nonfat dry milk
(I also used a bit of milled flax...at first because I couldn't find the whole seed but then I found some so I used both--probably about 1/4 c. for a 1/2 batch...I never measured)

Mix all of the above dry ingredients in a large bowl and set aside.
Mix the following in a blender or food processor:

1 c. vegetable oil
1 c. brown sugar
1 c. honey
1/2 c. molasses
1 c. water
1 1/2 t. vanilla
1 T. salt
2 t. cinnamon

Pour mixture over dry ingredients and stir until everything is evenly distributed.
Spread evenly over 4 cookie sheets (I line mine w/parchment...much less messy) and bake at 225 degrees for 1 hr. 15 min., stirring every 20 min. or so. Cool completely. Store in airtight container.

**If you have a Winco near or another store with a bulk section, this is actually a cheap granola to make. Not sure how much more it would be if you couldn't get the items bulk.

**Marion and I made this last Friday and found that cooking it for an hour is perfect for 'chewier' granola. If you like it dry and crunchier, 1hr + 30/40 minutes is about the time you'd go for. I've made it both ways and I definitely prefer the chewier as a snack alone and the crunchier added to yogurt.

White Cheese Chicken Lasagna

This is super yummy! I found it on allrecipes.com. Next time I make it, I'm going to omit the ricotta cheese and I'm going to mix the spinach into the sauce when I add the seasonings. Just my own personal preferences.

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 1/4 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

Very Chocolate Cookies

I came across this recipe the other day as I was looking at recipes on my AllRecipes Dinner Spinner app. Apparently I was having a sugar craving as all I was looking at was desserts! :) Tonight I was making some dough up to make Valentine sugar cookies which had to chill in the fridge for an hour. I guess I had a bee in my bonnet and decided to make these as I was waiting. I think they are rather delicious, but Malcolm my non-chocolate lover, thought they were too chocolaty. I've never heard of anything having too much chocolate! So chocoholics, enjoy!

Very Chocolate Cookies

Ingredients
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips


Directions

Preheat oven to 350 degrees.
In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt, gradually stir into the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto unprepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Do not overbake. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*My first batch came out with VERY flat cookies. I ended up adding maybe another 1/2 cup of flour and then they were beautiful and round after that. I think maybe it has something to do with where I live, as I ended up having to add a little bit more flour to my sugar cookies as well, as they were coming out the same as usual. So if they come out flat, add a little bit of flour! Mine cooked for exactly 10 mins. It's hard to tell when chocolate cookies are done. 

Hawaiian Rolls

(Picture courtesy of my phone camera.)

I got this recipe from my mother-in-law, who got it from my sister-in-law Laura. It was easy and yummy. The tops are a little crunchy since they are brushed with egg. I did mine in my kitchen aid, so i didn't hand knead. I didn't do the plastic wrap part, because I forgot. Mine still turned out. Mine also cooked in about half the time.


Hawaiian Rolls

1/2 cup lukewarm water (105 to 115 F)
2 tablespoons active dry yeast
2/3 cup + 1 teaspoon sugar
3/4 cup pineapple juice
1 stick (1/2 cup) butter
3 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
about 6 cups all purpose flour
1 extra whole egg and sugar for brushing over/glazing the rolls before baking

Stir yeast and 1 teaspoon sugar into the warm water in a small bowl.

Let stand 5 to 10 minutes or until bubbly.

Bubbles assure you that the yeast is active.

In a small saucepan, scald pineapple juice, 2/3 cup sugar and butter just till warm and butter is almost melted.

Add eggs, salt, ground ginger and vanilla.

Place 3 cups flour in large mixing bowl and mix in dissolved yeast and pineapple mixture.

Beat with a wooden spoon until blended.

Stir in enough remaining flour to make a stiff dough.

Knead on floured surface until dough is smooth and elastic.

Place dough in lightly oiled bowl, turn to coat and cover with a plastic wrap, then with a clean dish towel.

Let rise until doubled in volume, 1 1/2 hours to 2 hours (Dough is well risen when indentation remains when you press one finger in the dough).

Punch down dough and divide into 18 or 20 rolls.

Divide rolls in two lightly oiled 9-inch round pans.

Let rise (proof) again, about 1 hour.

Brush rolls with beaten egg and sprinkle with sugar, then bake in preheated 350 F oven for 30 to 40 minutes or until golden brown.

Pumpkin Pancakes

Or waffles!

So after Halloween I had a pumpkin that never got carved. I didn't want it to go to waste so I decided I'd try making my own pumpkin puree. It made a lot of pumpkin that I put in the freezer. I made lots of pumpkin stuff (some other recipes I need to blog) and used it all up. Most of the puree probably went to pancakes or waffles though! I have two recipes that I want to share for this. I like to have these with buttermilk syrup and whipped cream. If you want to get really crazy, I love mine with chocolate chips!

For your Suzy homemaker days a recipe from scratch:

Pumpkin Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

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

Recipe using Krusteaz pancake mix:

Pumpkin Pancakes - Krusteaz
With Maple Whipped Cream

Pumpkin Pancakes:
2 cups Krusteaz Buttermilk Pancake Mix
2 tablespoons brown sugar
1 1/2 teaspoons pumpkin pie spice
1 1/4 cups cold water
1/2 cup canned pumpkin

Maple Whipping Cream:
1 cup heavy whipping cream
2 tablespoons maple syrup
ground cinnamon (optional)

For Pumpkin Pancakes: In medium bowl, stir together pancake mix, brown sugar and pumpkin pie spice. Add water and canned pumpkin. Stir with a whisk until blended. If too thick for your liking, add water. Pour slightly less than ¼ cup batter per pancake onto lightly greased and preheated 375°F griddle (medium heat). Cook 1-1 ¼ minutes per side, turning only once.
For Maple Whipping Cream: In a chilled bowl, beat whipping cream and maple syrup until stiff. Serve pancakes with a dollop of maple whipping cream and a sprinkle of cinnamon, if desired.