Halloween Recipe Roundup
Happy Halloween! For as much as I love fall, I never seem to get that into Halloween. I’m such a baby when it comes to scary things…it’s just not a day meant for me! On the other hand, it is the one time of year …
Search Results: apple
Pumpkin Pie Ice Cream
I hope you’re ready for pumpkin overload, because today is the Virtual Pumpkin Party! Us and a bunch of other bloggers are all posting pumpkin recipes today, just in time for your Halloween and fall festivities. A new Dairy Queen just opened near us, which is …
Pumpkin Pancakes
It’s finally Fall. That means it’s time for college football, peppermint mochas, Halloween candy (I would emphasize candy corn but I can’t stand it!), pretty colored leaves, apple cinnamon candles, apple cinnamon desserts, the World Series (sadly our man Buster Posey won’t be there…), Thanksgiving prep, hearty soups/stews, gourds (which sometimes gross me out but they are a very festive decoration), costumes, Hocus Pocus, haunted houses, and so much more. The list could really go on.
Perhaps the most quintessential symbols of Fall, however, are pumpkins and pumpkin desserts.
Now, I’m really picky when it comes to pumpkin. Just like my banana desserts, I like pumpkin desserts as long as it’s not too pumpkin-y, ya know?
This is why I only make pumpkin desserts with chocolate. Who am I kidding, almost every dessert I make includes chocolate.
Back to the pancakes. Unlike frozen waffles, which I prefer to homemade waffles (I know, crazy!), frozen pancakes are not nearly as good as homemade ones. I almost rarely make pancakes though because I hate to waste so much batter. What’s great about these pancakes is that they are adapted from Christina’s Espresso Chip Pancakes from her Dessert for Two blog, so they make just enough for two servings! Christina’s blog is the go to source when wanting to pair down a recipe to make less because, really, who needs to be eating 3 dozen cookies when you live alone… 8 is a little more acceptable! Check out her blog and her awesome cookbooks- you won’t be disappointed!
Even though this Fall season has been unusually warm, these pancakes definitely make it seem cozy and remind me why this time of the year is my favorite! If you’re in pancake mood, give these a try! They won’t disappoint!
Over 70 bloggers participated in this #VirtualPumpkinParty! Check below the recipe to see the full list of pumpkin treats, both savory and sweet. And don’t forget about Stephanie’s Pumpkin Pie Ice Cream!
-Kelly
Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 2 egg
- 1 tsp vanilla
- 1/4 cup pumpkin
- 1 cup milk
- chocolate chips
Directions
- Combine all ingredients into a large bowl and mix until incorporated. If needed, add more milk.
- Heat large skillet and spray with cooking spray.
- Using a 1/4 cup, scoop batter onto skillet, leaving about an inch between each pancake.
- Let pancakes cook until tiny bubbles form. Flip and cook on second side until desired golden brown color.
- Top with chocolate chips and syrup and enjoy!
2015 Virtual Pumpkin Party Contributions
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • “Tis Different” Pumpkin Pie
Banana Chip Ice Cream
Bananas are one of my favorite fruits and a staple in our house. I eat them all the time and particularly love them with a frozen waffle and peanut butter… you should definitely try it! When Steph and I were in Portland a year and a …
Nashville, Tennessee
I’ve never been to Tennessee in my life, and now I’ve been there twice in three months! My sister Cassie and I decided on Nashville for our second annual Sister Vacation (Chicago was the first) and it did not disappoint. I didn’t go with too …
Berry Coconut Baked Oatmeal
Berries. Coconut. Oatmeal. What can be better?!
Seriously, oatmeal is one of my favorite meals. I usually eat it every morning for breakfast. If I don’t eat it for breakfast, there have been times when I’ve made it for dinner. A hot bowl of oatmeal is hard to beat. That is until baked oatmeal entered my life.
I’ve been doing more cooking lately, like actual cooking of meals. Gone are my days of baking desserts-I’m so over chocolate and Nutella and everything sweet…
Just kidding! But in an effort to eat healthier (most of the time) and be more conservative in my spending habits, which includes eating out less, I have been doing more cooking and meal prep at home. It’s been great; I love it! Baked oatmeal is the perfect low cost, easy to make, grab-and-go breakfast!
I make this in a 9×13 pan but since it is so filling, I don’t cut huge squares so I end up having a lot left over at the end of the week and end up tossing some out. I definitely need to work on scaling the recipe back but until then, I will be enjoying this piece right now! Enjoy!
-Kelly
recipe adapted from Apple of My Eye
Ingredients:
- 2 cups oatmeal
- 1 cup shredded coconut, unsweetened
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- Handful of strawberries
- Handful of blackberries
- 2 cups almond milk (or any milk)
- 2 eggs
- 1 tbsp vanilla
- 2 tbsp butter, melted
- Agave (or honey)
- chopped pecans to sprinkle on top
Directions:
- In mixing bowl, combine oatmeal, coconut, sugar, baking powder, cinnamon and fruit. Mix and then dump into a 9×13 pan.
- In a separate bowl, whisk together milk, eggs, vanilla, butter and 3 big squeezes of Agave or honey. (I know that’s not super scientific but because Agave is so sticky, I hate wasting a measuring cup on it so I just eyeball it.) Pour over pan.
- Sprinkle the top with chopped pecans and a drizzle of Agave.
- Bake at 375 degrees for 25-30 minutes. (Bake for less using quick-cook oats.)
Monthly Musings: Oct/Nov/Dec
If you remember, Kelly and I originally started doing Monthly Musings here on LDB. Once a month we would post our current ramblings or fill you in on life. However as we’ve gotten more in the swing of things with creating and posting recipes regularly, the …
Fruit and Walnut Salad (Waldorf Salad)
I have a few confessions to make. First: this is not a Waldorf salad. But that’s what we call it! I did research and tried to find out what this salad’s real name would be, but no luck. So I’m sticking with the name Waldorf. …
Vanilla Ice Cream
It’s holiday season which means fruit pies and crisps are in abundance. And what is needed when it comes to hot, fresh of pie on Thanksgiving? Vanilla ice cream 🙂
I love ice cream and my favorite ice cream is mint chocolate chip from Baskin Robbins. Or toasted almond from Leatherby’s. If we buy ice cream at the store, it’s usually moose tracks or chocolate fudge brownie swirl. There was that one time I was in the Skinny Cow ice cream sandwich phase. And I also went through a period where I loved Drumsticks. My point is, I never order or buy plain vanilla.
However, when it comes to a hot apple crisp or a warm boysenberry cobbler, a scoop of vanilla ice cream is needed. And since we will all be eating a lot of pies and such this season, it seemed only fitting that it was time to make homemade vanilla ice cream.
There are two styles of ice cream: French style or custard/egg based and Philadelphia style or cream and sugar based. I’ve previously tired custard based ice cream such as Mocha Cookie Madness and Cinnamon but for this vanilla, I decided to try Philadelphia style. It’s such an easier method because there is no tempering of eggs. Just a mixing of cream, sugar and vanilla…easy!
This recipe is taken from David Lebovitz’s The Perfect Scoop. The recipe calls for a vanilla bean, Makes sense since this is vanilla ice cream, right? Well, if you are like me and think you have a vanilla bean in the cupboard from a previous recipe so you don’t put it on the list for the store and then get home and realize that you do in fact need a vanilla bean, it’s ok and you can still make this recipe! Just substitute 3 tsp. of vanilla for 1 vanilla bean, according to a Google search. I added extra for good measure! This recipe is so easy and so perfect with hot apple crisp, which is coming to the blog next week 🙂 Enjoy!
-Kelly
Ingredients:
- 3 cups heavy cream
- 3/4 cups sugar
- pinch of salt
- 5 tsp. vanilla extract (original recipe calls for 1 vanilla bean + 1/4 tsp. vanilla)
Directions:
- In medium saucepan over medium, stir 1 cup cream, sugar and salt until sugar is dissolved.
- Remove from heat and add remaining cream and vanilla extract. Let chill (I refrigerated overnight).
- Churn ice cream according to ice cream maker directions. Eat a spoonful now and freeze the rest for later!
Pumpkin Cream Cheese Bread
If you know me at all, you know I have a Starbucks obsession. Really it’s just a coffee obsession, but there is a Starbucks less than 2 blocks from my house. I end up there a lot. I don’t usually get food there, since I’m …