Asian Meatball Subs with Hoisin Mayonnaise

Well I have arrived home safely from our Thanksgiving travels. I hope everyone enjoyed their Thanksgiving! I don’t know about you, but at the moment all food is starting to seem unappealing and cooking is about the last thing I want to do. I’m sure I will get over it soon, but for now I am having to push through. I made this tasty sandwich before our holiday travels began. I’m a sucker for hoisin sauce and the rest of the ingredients sounded too good not to try. Many of the prep work can be done the night before or morning of cooking to make yet another easy and quick meal after a long day at the office. The sandwiches were delicious. If I changed anything at all about this recipe it would probably be the bread, it seemed like a lot compared to the amount of meat. I probably could have ate a second one, but with all the bread consumption, I decided to save some for lunch the next day.

Asian Meatball Subs with Hoisin Mayo

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1 slice white sandwich bread

1 1/2 tablespoons milk

1 teaspoon soy sauce

5 scallions, white and green parts separated

1 1/4 pounds ground pork

3 large cloves garlic, finely minced

1 tablespoon fresh grated ginger

1/3 cup water chestnuts, drained, rinsed, and chopped

1 large egg, lightly beaten

1/3 cup chopped fresh cilantro

1 1/2 teaspoons toasted sesame oil

Kosher salt and freshly ground pepper

1/2 cup hoisin sauce

1/4 cup mayonnaise

2 1/2 tablespoons fresh lime juice

3 to 4 teaspoons Asian chili-garlic sauce

Peanut or vegetable oil, for frying

1 cup bean sprouts

4 7-inch-long pieces baguette, split open

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf-ball size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayo, 1 1/2 tablespoons lime juice, chili-garlic sauce, and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

Heat about 1 1/2 inches of oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayo on the insides of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Source: Food Network Magazine, November 2010

One Year Ago Today: Meatball Sliders

Starred Recipes Recap

Here is a recap of the recipes that caught my eye last week:

• I have attended many events serving breakfast and they always include an assortment of Danish. They look appealing, but usually are a disappointment as far as flavor. Annie’s Eats made a homemade Apple Cream Cheese Danish Braid that sounds and looks so much better than the catered version.
• Culinary Covers is a blog dedicated to trying recipes straight from the cover of books and magazines. This week a Sweet Potato Pie with Marshmallow Meringue was tested from the cover of Southern Living’s magazine. Since Lori tested and approved of the pie I really want to try it out for myself.
• Almost every baker has a good coffee cake recipe in their recipe box. I like to find recipes that include ingredients I haven’t tried yet. Home Cooking posted a recipe for a Pecan-Pear Sour Cream Coffee Cake that looks delicious.

Last week I mentioned that I would be back in my home town visiting family for Thanksgiving. I am happy to say we have arrived safely and I am looking forward to spending time with my family and close friends. I have decided to not post any recipes this week so that I can enjoy my time with everyone. I hope you all have a wonderful Thanksgiving holiday! Happy cooking and baking!

Football Fridays: Buffalo Chicken Bites

 

I’ve been waiting to make this appetizer since the start of college football season and never quite got around to it. I seem to enjoy buffalo chicken dips and bites over actual chicken wings. I suppose it has something to do with the messiness usually present with buffalo wings. The bites reminded me a lot of the Buffalo Chicken Dip previously posted. Cornflakes are coated on the outside of the bites to provide some crunch; all that is left is a quick dunk it some ranch or bleu cheese. This was the perfect snack to enjoy during weekend football games. To cut down on prep time, the bites can be made and placed in the refrigerator until ready to bake.

I hope everyone has a great weekend…only a few days left before Thanksgiving!

Buffalo Chicken Bites

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3 cups cooked chicken, shredded

1/4 to 1/2 cup hot sauce (adjust to your level of heat)

3 1/2 oz cream cheese, softened

1 3/4 cup cheddar cheese, shredded

1/4 cup green onion, diced

1 cup all purpose flour

4 eggs, lightly beaten

3 to 4 cups cornflakes cereal, crush (I used Special K)

Ranch (or bleu cheese) dressing

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

In a large bowl, mix together the chicken, cream cheese, and hot sauce until combined. Stir in the cheddar cheese and green onions. Using a small cookie scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate until ready to dip.

In three separate bowls, set out the flour, eggs, and cornflakes. Dip each ball into the flour, then egg, then cornflakes. Place on the parchment lined baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Source: Pennies on a Platter, originally from The Food Network

One Year Ago Today: Sausage and Peppers

Chocolate Toffee Cookies

This cookie can be summed up as a chocolate brownie filled with toffee which has melted inside to give a chewy center. I purchased the pre-chopped toffee bits which can normally be found in the baking isle of your grocery store. Next time I think I will go for the actual toffee bar and do the chopping myself. The bits of toffee should be a little coarser than the bagged toffee bits. Some of my favorite cookies have a crunchy outside and a soft, chewy center and this cookie definitely fits into this category. After serving them to the fam, they didn’t stick around for long!

Chocolate Toffee Cookies

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1/2 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

16 oz semi-sweet chocolate chips

1/4 cup unsalted butter, room temperature

1 3/4 cups light brown sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

8 oz coarsely chopped toffee bars

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Sift together flour, baking powder, and salt in a small bowl. Combine chocolate and butter in a heatproof bowl. Melt the chocolate and butter in the microwave using 20-second intervals, stirring in between each period. Continue until the mixture is melted and smooth. (Be careful not to scorch the chocolate). Cool mixture to lukewarm.

With a stand mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture and then toffee. Chill batter until firm but not hard, about 30 minutes.

Using a cookie scoop, place dough onto prepared baking sheets, spacing the cookies 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes.

Cool on wire rack.

Source slightly adapted from: The Culinary Chronicles

Taco Soup

 

The colder weather has started my craving for all things soup. This recipe is one of my favorites because it not only tastes great, it is super easy to make and throw in the Crockpot. I like to make a batch of cornbread to either serve on the side or to crumble in the soup. All the flavors that you love about tacos are present in the soup with the added flavor of beer, which actually helps bring in even more flavor. For those that are not fond of using alcohol, you can substitute chicken broth or I’m told there is such a thing as non-alcoholic beer. This recipe yields about 16 cups, which means plenty leftovers for lunch throughout the week, but you could also cut the recipe in half for a smaller serving size. I also recommend trying the homemade taco seasoning I posted yesterday instead of purchasing a store bought seasoning packet.

Taco Soup

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1 1/2 lb ground beef

1 cup red onion, chopped

7 teaspoons homemade taco seasoning

1 (1oz) envelope Ranch-style dressing mix

2 (15.25oz) can whole kernel corn, undrained

1 (16oz) can pinto beans, undrained

1 (15oz) can black beans, undrained

2 (10oz) cans chili-style diced tomatoes with green chilies, undrained (I used Rotel tomatoes)

1 (12oz) can light beer (you can substitute chicken stock if you prefer not to use alcohol)

1 1/2 cup water

Toppings: shredded Cheddar cheese, sour cream, tortilla chips, cilantro

Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink, drain.

Combine meat mixture, taco seasoning, ranch-style dressing mix, corn, pinto beans, black beans, tomatoes, beer, and water in a 5 1/2 quart slow cooker.

Cover and cook on Low 5 to 6 hours. Serve with desired toppings.

Source: Southern Living Slow-Cooker Cookbook, Oxmoor House, Inc, 2006

One Year Ago Today: Sweet Potato a la carte

Homemade Taco Seasoning

 

I’ve mentioned before that I have made a commitment to stay away from store bought seasoning packets. While they might be convenient, they contain far too much sodium. This recipe can be doubled or halved, depending on preference, and stored in an air tight container until ready to use. If you want to have a taco night, add around 7 teaspoons of seasoning to equal one seasoning packet. Making the homemade version will not only cut down the salt content, but it can also save you money by using spices that are already located in your pantry.

Homemade Taco Seasoning

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4 tablespoons chili powder

3 tablespoons, plus 1 teaspoon paprika

3 tablespoons ground cumin

1 tablespoon, plus 2 teaspoons onion powder

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Combine all ingredients in a bowl and mix well to blend. Store in an airtight container until ready to use.

Source: Annie’s Eats, originally from Mex-Recipes

One Year Ago Today: Chicken Tortilla Soup

Starred Recipes Recap

A week from today I will be celebrating Thanksgiving with my side of the family. I am so excited to be back home. This is the longest I have been without seeing them, nine months to be exact. This week will probably go by slowly, but at least I know good things are coming!

Here is a recap of recipes that caught my eye this past week:

• I am especially on the look out this time of year for anything that might be a good addition to the Christmas goodies I make each year. The Tasty Kitchen blog showcased a recipe for Burnt Sugar Almonds that would make a great gift addition.
• My husband and I have been reading labels at the grocery store trying to be as conscience as possible about staying away from corn syrup. I have a few good baking recipes that call for corn syrup as an ingredient. The Kitchn posted an alternative to corn syrup, Cane Sugar Syrup, that will make the perfect replacement.
• Just last week I was looking for a good granola recipe, but didn’t want to have to buy unusually items that I don’t keep in the pantry. The Comfort of Cooking posted a recipe for Pumpkin Chocolate Chip Granola Bars that includes most pantry staples.
• Each week I always seem to find a new chocolate and peanut butter recipe that catches my eye. This week was no exception as Sweet Peas Kitchen posted a recipe for Chocolate Peanut Butter Surprise Cookies that I can’t wait to make.

One Year Ago Today: Pumpkin Chocolate Chip Bundt Cake

Football Fridays: Caramel Pretzel Bites

There is really no formula or recipe for this tasty treat. All you need is:

Some Mini Pretzels

 

+ some Hershey’s Caramel Kisses

+ some M&M’s

 

and you have one of my favorite guilty pleasures! If you are a fan of salty and sweet, you won’t be able to stop eating this snack until they’re all gone! This is the perfect thing to eat while watching a movie or some college football or for a last minute treat for company. They take virtually no prep time and are ready in less than 10 minutes. This is another food combination introduced to me by my sister-in-law several years ago. Everyone that I have served these to since then can’t get enough!

Caramel Pretzel Bites

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Mini Pretzels

Hershey’s Caramel Kisses

M&M’s

Preheat the oven to 200 degrees.

Line a baking sheet with parchment paper. Line the desired amount of pretzels on the baking sheet. Unwrap the caramel kisses and place on top of each pretzel.

Bake for 4 to 5 minutes, or until the chocolate has softened just enough, being careful not to over melt the chocolate.

Once removed from oven, immediately top with an M&M.

One Year Ago Today: My Favorite Mashed Potatoes

Burrito Bowls

 

As promised, today I am sharing a recipe that incorporates the cilantro lime rice and spicy citrus black beans shared with you earlier this week. I have already raved about both of those recipes, so you can imagine how much I enjoyed having everything combined into one dish. I generally don’t repeat dishes so quickly, but I’ve already made this twice for dinner and will be putting it back on our menu soon. Qdoba is a guilty pleasure of mine; this is the deconstructed version inspired from their burritos, but less messy to eat. The only thing missing which I have yet to perfect is their queso! The layers of flavor presented with each component packs quite a punch in each bite. I have listed the toppings I prefer on burritos, but if you have other toppings that you love, pile them on!

Burrito Bowls

Cilantro Lime Rice

Spicy Citrus Black Beans

Tequila Lime Chicken

Salsa

Shredded Cheese

Sour Cream

Source: Annie’s Eats

One Year Ago Today: Roast with an Onion-and-Mushroom Gravy

Spicy Citrus Black Beans

Typically I am not a fan of beans as a side dish, with the exception of my mom’s barbecue baked beans, but luckily I’m willing to give anything a try. This black bean recipe happens to be so good, I could it eat as my meal alone! The chilies in adobo sauce give the beans a bit of heat, while the lime cools it down and offers a citrus layer of flavor. This is yet another side dish that will now be replacing the canned refried beans I typically buy out of convenience in order to complete a meal. I actually made the beans the night before and did a quick reheat before serving them with our meal, but the recipe is simple enough it can be completed without an early prep.

Spicy Citrus Black Beans

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28 oz canned black beans

2 tablespoons olive oil

1 yellow onion, chopped

1 jalapeno (or bell or anaheim) pepper, chopped

1/2 to 1 cup chicken broth

1 1/2 teaspoon dried oregano

2 bay leaves

1/2 teaspoon salt

3 garlic cloves, minced

1 teaspoon pureed chipotles in adobo

1 1/2 teaspoon ground cumin

1/4 cup freshly squeezed orange juice

Juice of two limes (added lime zest – optional)

1 tablespoon white wine vinegar

Chopped fresh cilantro, to taste, plus more for garnish

Place the beans in a colander and rinse thoroughly.  Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion and pepper until tender, about 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 1 minute. Stir in the beans. Mix in broth (more or less depending on how much liquid you would like) and bring to a simmer. Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice, and vinegar. Once simmering, reduce to medium-low or low and let simmer covered, 20 to 30 minutes, stirring occasionally. Remove from the heat, stir in chopped fresh cilantro to taste and serve.

Source: Annie’s Eats

One Year Ago Today: Peanut Butter Cookies

Cilantro Lime Rice

This is the first of three parts I plan on sharing with you this week and by Thursday you will have everything you need for a fabulous meal. I must confess that on some nights I have no energy left to whip up a bunch of side dishes. When making tacos, enchiladas, or fajitas sometimes I just buy the bag of Mexican rice to add to our meal. This rice may have a few extra steps than the bagged rice, but it is still quite simple to throw together and a perfect compliment to any type of Mexican meal. The lime gives the rice a bit of citrus and the cilantro takes care of all the rest.

Cilantro Lime Rice

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1 cup long grain rice

2 cups plus 2 tablespoons water, divided

1/2 teaspoon salt

1/2 cup fresh cilantro

2 tablespoons freshly squeezed lime juice

1 tablespoons olive oil

1 garlic clove, minced

Combine the rice, 2 cups of water and salt in a medium saucepan set oven medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered until the water is absorbed and the rice is fluffy and tender, 16 to 18 minutes. (Cooking time may vary, check package directions.)

While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic, and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.

Source: Annie’s Eats, originally from Everyday Food, April 2008

Starred Recipes Recap

It’s only a few short weeks before Thanksgiving is here. I can’t quite believe it. Time is slipping past me. I usually have all my Christmas presents bought and wrapped before Thanksgiving day, but I’m afraid this year will probably be an exception.

Here are a few recipes that caught my eye last week:

• Thai food is my favorite. It might be because there are so many recipes incorporating peanut butter…my other love. The Tasty Kitchen Blog posted a Thai Honey Peanut Chicken recipe that is now on my list to try.
• I’ve been trying several new pumpkin recipes and I’m starting to look for something different. Sweet Peas Kitchen posted Sweet Potato Bars with Cream Cheese Frosting that sounds right up my alley.
• Apple is another ingredient that is plentiful during this time of year. Tracey’s Culinary Adventures posted an Apple Cinnamon Buttermilk Cake that looks simplistic yet satisfying.
• I was intrigued by Real Mom Kitchen Tastes Like Lasagna Soup post and yet frightened at the same time. I love lasagna and I likes soup, so the two together probably is a winning recipe. If I can get over the lasagna soup part, I’m sure I would love it.
• I haven’t made anything with Nutella in a while, but I picked up a new jar at the grocery store knowing that I could find something to satisfy my craving for it. Cheeky Kitchen posted a recipe for Nutella Cheesecake Brownies that sound like the perfect thing.

Pumpkin Whoopie Pies with a Maple Cream Cheese Frosting

Today should be “Football Friday,” but last week was our teams bi-week and half of our football feeding crowd was out of town, so our Saturday was very casual. Instead I am celebrating Friday with some delicious pumpkin whoopie pies! Whoopie pies (or moon pies for some of you) have become my absolute favorite dessert…far better than a cupcake or a slice of cake. My husband ranked this whoopie pie as the best one yet. The cookie is a soft pumpkin cake complimented with a maple cream cheese frosting and filled with all the spices and flavors I love about this season. For those planning out their Thanksgiving menu and are looking for something different, I would definitely recommend adding these to your menu!

Pumpkin Whoopie Pies with a Maple Cream Cheese Frosting

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For the Whoopie Pies:

3 cups all-purpose flour

2 tablespoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 cup granulated sugar

1 cup dark brown sugar

1 cup vegetable oil

3 cups chilled pumpkin puree

2 eggs

1 teaspoon vanilla

For the Filling:

3 cups powdered sugar

8 oz. cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

3 tablespoons maple syrup

1 teaspoon vanilla extract

To Make the Whoopie Pies:

Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Set aside.

In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon o the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

To Make the Filling:

Beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

To Assemble the Whoopie Pies:

Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edge of the cookies. Repeat until all the cookies are used. Place the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Source: Brown Eyed Baker, Originally adapted from Baked – New Frontiers in Baking by Matt Lewis and Renato Poliafito

One Year Ago Today: Caramel Pumpkin Cheesecake Minis

Chicken Parmesan

My sister-in-law Melinda has provided me with some really great staple recipes. Everyone has their favorite chicken parm. For several years I kept trying different variations of it, but they all came up a little short. When she shared her version of Chicken Parm, I knew I had finally found my staple recipe. What I love about this recipe in particular is instead of using bread crumbs, you use croutons…genius! I like to buy garlic croutons for an even better taste. I look forward to this meal each time I put it on our menu and think about it even when it’s not. The recipe also calls for the thinly sliced chicken breast, which most grocery stores carry, but if you already have chicken on hand that is not thinly sliced, you can still use it; just be sure you pound it out so that each piece is at an even thickness. If you happen to have leftovers, it makes for a great Chicken Parm Hero, especially when the bread has garlic butter on each side!

Chicken Parmesan

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1 to 1 1/2 lbs. thinly sliced boneless, skinless chicken breast

1 cup Italian croutons

1 cup grated Parmesan cheese

2 eggs

2 tablespoons butter

16 oz jar of spaghetti sauce

Shredded mozzarella cheese

1 lb. Spaghetti pasta

Preheat oven to 350 degrees and lightly spray a 13 x 9 baking dish with non-stick  cooking spray (another dish might be needed depending on the size of the chicken).

Place the croutons in a food processor and chop until very fine. Place croutons in a shallow dish and mix with parmesan cheese.

In another shallow dish lightly whisk eggs.

Place a non-stick skillet over medium-high heat and melt a tablespoon of butter in skillet, adding more if needed.

Dredge chicken, one at a time, first in the egg and then in the crouton/cheese mixture, coating well on both sides. Place in skillet and cook on both sides until golden brown. Remove from skillet and place in a baking dish. Repeat with the remaining chicken. One all chicken is browned and lying flat in the baking dish. Pour spaghetti sauce generously over the top. Sprinkle with mozzarella cheese over the top. Cover with aluminum foil and place in oven.

Bake covered for 20 minutes then remove foil and bake another 8 to 10 minutes.

While chicken is baking, cook spaghetti noodles according to package directions. Serve with chicken.

Source: TheBrookshireFam

One Year Ago Today: Chicken and Dumplings

Sesame Ginger Chicken

I am continuing the theme of making take-out food at home from scratch, which ultimately leads to one happy husband of mine! At first glance, I thought this recipe would be a lighter version of a favorite of mine, sesame chicken. After making and tasting the recipe the two are very different, leaving me to re-title the recipe to sesame ginger chicken. The sauce is made up of honey, pineapple juice, and soy sauce which gives the dish an added sweetness, without being too heavy. The ginger adds even more flavor and really becomes the star of the meal. I have said before that chicken from take-out restaurants has a tendency to be very tough. Made from home, the chicken is moist and tender. 

Sesame Ginger Chicken

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1 cup uncooked rice

2 tablespoons sesame seeds

2 pounds boneless, skinless chicken breast

2 tablespoons cornstarch

1 tablespoon olive oil

1/2 cup pineapple juice

1/4 cup honey

3 tablespoons soy sauce

2 tablespoons fresh ginger, grated

2 green onions, chopped

Prepare rice according to package directions; keep warm.

Place a large skillet over medium-high heat until hot; add 2 tablespoons sesame seeds and cook, stirring constantly, 3 to 4 minutes or until seeds are toasted. Remove seeds from skillet.

Cut chicken into 1 inch pieces. Combine chicken and cornstarch, tossing to coat.

Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook chicken pieces about 5 minutes on each side or until done. Reduce heat to medium, and stir in pineapple juice, honey, soy sauce, and ginger. Bring to a boil, and cook, stirring occasionally, 1 minute or until thickened. Remove skillet from heat.

Transfer chicken mixture to serving platter. Sprinkle with toasted sesame seeds and chopped green onions. Serve with warm rice.

Source adapted from: MyRecipes.com

One Year Ago Today: Spicy Pork Tenderloin with a Ginger-Maple Sauce

Pumpkin Spice Pancakes

Over the weekend my in-law’s were out of town and I promised my bro-in-law, the lover of all things pumpkin, I would make and bring him so pumpkin pancakes in their absence. I will admit that I wasn’t crazy about making them. I thought they would be good, but nothing I would request a second time and never as good as my buttermilk pancakes. Sometimes I love to be surprised! While I think it’s hard to compare a buttermilk pancakes with something so different, the pumpkin pancakes were quite good. You could really taste the pumpkin and the spices in each bite. I will definitely be making these again, however next time I plan to double the recipe. I got about 8 pancakes from the batter, which for some families would be fine, but with ours…we each require around 3 or 4 pancakes a piece! I also added chocolate chips to my bro-in-law’s pancakes, which he loved.

Pumpkin Spice Pancakes

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1 1/4 cups all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt, and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg, and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine.

Preheat the oven to 200 degrees. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: Annie’s Eats, originally from Joy the Baker

One Year Ago Today: Almond Coffee Cakes

Starred Recipes Recap

• Everyone should know by now that I enjoy ginger, so it should be no surprise that The Food Librarian's recipe for a Pumpkin Ginger Bundt caught my eye.
• I am a big fan of queso, but I have been trying to find a new recipe that doesn’t include boxed Velveeta cheese. This week Confections of a Foodie Bride posted her very own Queso Blanco that I can’t wait to try.
• Another combination that I can’t get enough of is peanut butter and chocolate. How Sweet It Is posted a recipe for Chocolate Peanut Butter Granola Bites that look like the perfect afternoon snack.
• I always have my eye out for new soup recipes and lately I’ve been looking for a good Butternut Squash soup recipe. Sing For Your Supper made a Peanut Buttery Carrot and Butternut Squash soup that sounds odd yet delicious!
• Joy the Baker posted a recipe for Homemade Almond Joys dipped in dark chocolate…need I say more!

One Year Ago Today: Chocolate Espresso Cookie Cups