October 23, 2016

Pumpkin Chocolate Chip Pancakes

 Cooler weather has finally arrived and these pancakes are the perfect treat for days like these.  These pancakes are so fluffy and are my new favorite.  They have just the right amount of spice and the chocolate chips are the cherry on top.
Seriously, these things are so moist and fluffy!  The buttermilk is the key ingredient in these heavenly flapjacks.  The only substitution would be whole milk but I recommend buying buttermilk.  With the extra, you can always make regular pancakes, biscuits and chocolate cake.  I've even heard of freezing buttermilk in ice trays for easy proportioning.

  • 1 cup buttermilk
  • 1/2 cup pumpkin puree (not pumpkin pie filling!)
  • 1 egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 1/4 cups AP flour
  • 1/4 c sugar
  • 1 tsp + 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon*
  • 1/4 tsp ground nutmeg*
  • 1/8 ground ginger*
  • 1/8 tsp ground cloves*
  • 1/2 c semi-sweet chocolate chips
* 1 tsp of pumpkin pie spice can be substituted but if you have these spices on hand, use them

  1. In a large bowl, combine buttermilk, pumpkin, egg, butter and vanilla.  Whisk to combine.
  2. In a separate bowl, combine four, sugar, baking powder, baking soda, salt and spices.  Whisk to combine.
  3. Pour the dry ingredients into the wet and mix until just combined, DO NOT overmix! It makes the pancakes tough.  Then let the batter rest for 5 minutes. 
  4. Gently stir in chocolate chips.
  5. Melt butter or shortening on a non stick griddle or pan.  Pour batter onto hot griddle.  I like to use a ladle for ease.  The pancakes are ready for flipping when they start to bubble on edges.  Flip those suckers (my favorite part) and cook until golden brown.. I'd say a couple minutes per side.
  6. Top with butter and maple syrup.  Mine are adorned with cinnamon butter.  Keep reading for the recipe.
Look at those golden brown crispy edges!

** makes 6 large pancakes.  You can easily double the recipe for a larger crowd or for leftovers.  To freeze pancakes, line a baking sheet with parchment or wax paper.  Place extra pancakes in a single layer and freeze for a few hours, remove from tray and drop in a freezer zip bag and store in freezer.  To reheat, simply bake until warmed through.  They are just as delicious as the day they were made.

Cinnamon Butter:   Combine a stick a room temp butter, 1/2 tsp ground cinnamon and 2 tbsp honey.   Stir until combined.  Store tightly covered in the refrigerator until ready to serve.

October 3, 2016

Pumpkin Cupcakes with Cinnamon Frosting

These moist pumpkin cupcakes paired with cinnamon frosting are a perfect combo to start off the Fall season.

Cake Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 cup canned pumpkin (NOT pie filling)
  • 2 eggs, room temp
  • 2/3 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 2 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2-3 tbsp of milk or heavy cream
  1.  Preheat oven to 350°F.  Line muffin pans with cupcake liners and set aside.
  2. In a large bowl, combine flour, baking soda, baking powder, salt and spices.  Whisk together and set aside.
  3. In a separate bowl, combine eggs and brown sugar and whisk until combined.  Add pumpkin, vanilla, oil and milk and stir until combined.
  4. Add wet ingredients into dry and stir until just combined.  Don't overmix or your cupcakes will be too dense.
  5. Pour batter into muffin cups and bake for 18 minutes.  Use the toothpick method to test.  Cool completely before frositng.  
  6. To make the frosting:  Beat shortening and butter until creamy.  Add half the powdered sugar and mix until combined.  Add the cinnamon, vanilla and 2 tbsp of cream or milk.  Add the final two cups of powdered sugar and mix well.  Add more cream if needed, I always do. (Rule of thumb: if frosting is too thin, add more sugar; if too thick, add more liquid)
  7. Frost, eat and enjoy!
** makes approx 15 cupcakes.
** store airtight at room temp