Sunday, October 14, 2012

Pumpkin Spice Latte Pancakes

   Another pumpkin recipe? Yes, because I had pumpkin that needed to be used up before it went bad. Plus, I've been wanting to try this recipe for awhile now.
   Husband is leaving to go to a Haz-Mat conference for a few days, so I wanted to make something for breakfast that was a little more special than usual. I decided these pancakes should do the trick. 
   We slept in as long as Little Mr allowed us too, then while I made breakfast 'D'+ 'G-bug' spent some father/son time together. {Hubs isn't too excited to be away from his little boy for that long, so he was getting in as much together time as possible.} I can't say I'm too excited about him being gone either, but it will definitely make a difference having another little person in the house with me this time!

Pumpkin Spice Latte Pancakes
yield: 8 pancakes

1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
4 tsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 tsp pumpkin pie spice
1/2 tsp espresso powder
4 tbsp buttermilk powder
1 egg
1 tsp vanilla
1/2 cup brewed coffee, at room temperature
1/2 cup water
1/2 cup pumpkin puree
whipped cream
In a bowl whisk together flour, sugar, baking powder, baking soda, salt pumpkin pie spice, espresso powder and buttermilk powder. In another bowl whisk together egg, vanilla, coffee, water and pumpkin. Add to dry ingredients stirring just until moistened. Set aside to rest.
Heat a griddle on medium heat. When it is hot pour about 1/2 cup of batter onto surface and fry until golden brown. Flip and fry until golden brown on the other side.
Serve with whipping cream or syrup. {I suggest whipped cream}

     These were as delicious as I thought they would be. A perfect fall, Sunday morning breakfast!

   On another note, {although not really because it involves pumpkins too} we took 'G-bug' to the pumpkin patch yesterday and found him a pumpkin that was just his size. He was happy with it I believe! =)

How is our little 'punkin' already almost 6 months old?!?


O Lord, our Lord,
how majestic is Your name in all the earth! 
You have set Your glory above
the heavens.
From the lips of children and infants
You have ordained praise....
~Psalm 8:1+2

♥ Sheila 

Wednesday, October 10, 2012

Pumpkin Cookies with Browned Butter Frosting

   'Tis the season for all things pumpkin. It is, I think, one of my most favorite ingredients during the Fall and I  have been baking/cooking with pumpkin a lot these past few weeks. And the weather we've been having lately has definitely put me in the mood to bake. {if for no other reason than to warm the house}
   I've never made browned butter frosting before, but I knew it had to be amazing! How could it not? So I decided to whip up a batch of these  little guys today, some I'll take to our discipleship group meeting tonight and the rest will stay here to tempt me. =)

Pumpkin Cookies with Browned Butter Frosting
yield: about 3 1/2 dozen cookies
2/3 cup sugar 
2/3 cup brown sugar
3/4 cup unsalted butter, softened
1 tsp vanilla
1/2 cup pumpkin puree
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
In a bowl beat sugar, brown sugar, butter and vanilla until well blended. Beat in pumpkin and eggs until well mixed. Add flour, soda, cinnamon, nutmeg and salt. Beat on low speed until well mixed. Drop onto greased cookie sheet and bake at 350* for 8-10 minutes. Remove from pan onto wire racks to cool completely before frosting.
Browned Butter Frosting:
3 cups powdered sugar
1 tsp vanilla
3-4 tbsp milk
1/3 cup unsalted butter
In a bowl add sugar, vanilla and 3 tbsp milk. In a small saucepan melt butter over medium heat, stirring constantly, until lightly browned. Pour over sugar and mix well on low speed until smooth. Gradually add 1 tbsp milk until it is creamy and spreadable. Frost cooled cookies.

 Of course I had to try one {or maybe two ;)}  just to make sure they were edible. Oh my, are they ever! Pretty sure I'll be using browned butter frosting often now. So good!!

For the eyes of the Lord range throughout
the earth to strengthen those
whose hearts are fully committed to Him.
~2 Chronicles 16:9

♥ Sheila   


Friday, October 05, 2012

Jalapeño Popper Chicken

   As soon as I saw this recipe I knew it was one I had to try. Hubs and I both love jalapeño poppers and although 'D' isn't a big fan of chicken I was pretty sure he would like this. So it's what was for dinner tonight...and I was right he did like it. {oh, and I liked it too} =)
   Since we had already cleaned off my garden for the year the peppers weren't just out the back door as usual, but I had to run some errands in town anyway, so I stopped to pick up some. Not as handy, but that's ok.

Jalapeño Popper Chicken
4 skinless chicken breast
1 1/4 cup panko bread crumbs
4 tsp canola oil
4 tsp taco seasoning
2 eggs, beaten
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
3-4 jalapeño peppers, chopped (seeds and ribs removed) 
In a small skillet heat oil and bread crumbs. Fry, stirring occasionally until golden brown. Remove from heat and stir in taco seasoning.
 Combine cream cheese, cheddar cheese and jalapeños. Beat eggs in a shallow dish.
With a small knife split the chicken breast through the center until almost butterflied. Salt and pepper the chicken. Stuff with the cream cheese mixture. Dip one at a time into the egg and then roll in bread crumbs making sure to coat well.
Place onto a greased broiling pan. Bake at 350* for 25-30 minutes or until chicken is cooked through.
May the God of hope fill you
with all joy and peace as you trust in Him,
so that you may overflow with
 hope by the power of the Holy Spirit.
~Romans 15:13
♥ Sheila