This page is for everyone who loves food. If you love to cook, love to eat, love to talk about recipes, this is your page. Regardless of your cooking skill level there will be recipes here for you, and feel free to share your own here as well.
Do you love the taste of pumpkin spice? You can add this to your coffee blend, or a compound butter, or syrup. It has many possibilities. It is a combination of cinnamon, allspice, nutmeg and clove. You could add it to your mulling spice blend to give it a little extra spice as well. This is definitely a holiday favorite for all pumpkin spice lovers!
3 T Cinnamon (I actually oven roast the bark and grind my own)
2 T Allspice
2 T Nutmeg
1 T Ground Cloves
1/2 t Organic Ginger
If you desire to grind your own cinnamon bark I suggest finding it at your local Asian or Indian Market or Grocery Store. Take the bark out of the package, place on baking sheet and roast until it is nice a brown and moisture is removed. Remove from oven and let cool completely! (I have ruined several coffee grinders during this process if they are not completely cooled) once ground you will mix the spices and place in an airtight jar or tin. If you want to add this to a syrup for holiday pancakes, or a butter for a banana nut bread it all works just fine! Enjoy.
This is a very easy cheater pumpkin pancake recipe. I grew up on Aunt Jemima’s pancakes and waffles so I figured why mess with a good thing as far as pancakes go, just modify the flavor profile a little bit to suit my tastes. So, I have done just that and it makes for a very simple and easy recipe that will wow your family or guests with a nice hearty pumpkin pancake.
– 2 -1/2 cups of Aunt Jemima Pancake mix
– 1- 1/2 cups milk
– 1 cup pumpkin puree
– 3 Tablespoons brown sugar
– 1/4 cups unsweetened applesauce (makes it really moist) you can omit if you do not have
– 1 egg
– 2 Tablespoons vinegar
– 1 Tablespoon of pumpkin pie spice –
– 2 tablespoons oil
– 2 teaspoons baking powder span>
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
Directions 1.In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the pancake mix, brown sugar, baking powder, baking soda, pumpkin pie spice and ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 2. Heat a lightly oiled cast iron skillet or non-stick pan over medium high heat. Ladle your batter into your skillet, when you see it start to bubble that means it is cooking and time to flip . Brown on both sides and serve hot with some whipped cream or a pumpkin butter, or a warm maple bacon syrup.