Pumpkin Spice Pancakes with Maple Cider Glaze

Is there anything more stereotypically fall than pumpkin? And by pumpkin, I of course mean pumpkin spice, because if you asked the opinion of tweens and young adults everywhere what their favorite fall flavor is, it would absolutely be pumpkin spice, but if you presented them with pumpkin puree, most would turn their nose up entirely. In fact, I think pumpkin is notoriously a missing ingredient in the infamous pumpkin spice latte (which isn’t that great, guys? like, it’s pretty good, but try one from a local coffee shop. way, way better). Now, don’t get me wrong: I LOVE PUMPKIN SPICE. I also love pumpkin, but particularly when it’s flavored with cinnamon and nutmeg. So you can hate me; I’m predictable. But I would say the best argument for pumpkin spice (outside of the aforementioned, over-popular latte) is pancakes.

Pumpkin spice pancakes are little soufflés of joy. Cake-like and fluffy from the pumpkin puree, made expertly more delicious by the combination of cinnamon and maple syrup: they are the reason to be excited about breakfast in fall. (I’ll take a step to the side for a moment to say that pumpkin spice waffles are totally amazing as well, I just don’t have a waffle maker. Eh hem, future secret Santa). Instead of maple syrup, I made a maple cider glaze to top these pancakes to switch things up. It is delicious, although I’m usually partial to a traditional version. The glaze is simply outstanding when poured on top of some whipped, melting butter, though, so I’d advise you try it.

Ah, I just love weekend breakfasts. My next job will start after 10 am…

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Don’t worry; coffee makes its way into that mug

Pumpkin Spice Pancakes with Maple Cider Glaze

Serves 2-4

Pumpkin Spice Pancakes

1 cup all-purpose flour (or 1/2 cup whole wheat and 1/2 cup all-purpose, mixed)

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/8 tsp. ground cloves

1/4 tsp. salt

1 tbsp. sugar

1 cup organic milk, anything but skim

1 1/2 tbsp. butter, melted

1 egg

1 cup pumpkin puree

1 tsp. vanilla extract

Maple Cider Glaze

2 cups powdered sugar

1 tbsp. maple syrup

2-3 tbsp. apple cider

 

In a mixing bowl, whisk or sift together the flour, baking powder, spices, and salt. In a separate bowl, whisk together the milk, melted butter, egg, pumpkin puree, and vanilla. Pour the wet ingredients over the dry and whisk lightly, until the batter is just incorporated. Allow to rest.

Prepare the cider glaze by mixing powdered sugar with warmed maple syrup and cider, adding in intervals to achieve a thin consistency.

Heat a skillet to 350 degrees Fahrenheit or a non-stick pan over medium heat. Lightly butter the skillet or pan surface. Add the batter and cook for about 3-4 minutes, until the underside is lightly browned and bubbles appear on the surface. Flip and cook an additional 2-3 minutes until the opposite side has browned and the pancake is cooked through.

Serve immediately, in a photographically-pleasing stack, with maple cider glaze poured over the top. Enjoy with coffee (maybe even a pumpkin spice latte).

 

 

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Salted Vanilla Caramel Mocha

It’s the post Merry-Christmas-to-you-! let-down, and I have the method and means to warm everything back up. Your Christmas package this year included vanilla caramel and marshmallows, and, while homemade, they come together better than a Starbucks mocha in a red cup. I’ll include the recipes I used for the caramel and ‘mallows, because they turned out tremendously well, if I do say so myself. But, more importantly, you should ASAP marry those foodstuffs into a mug full of mocha goodness. This could be done with simple hot chocolate, but given the recent days upon days of indulgence, I find a coffee kick to be a good counter to the ensuing, near-constant food coma. Not that we should stop the indulgence, however; we’re nearing the new year when resolutions (and green eating!) can abound. Let’s finish this year strong (it is still winter, after all).

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(You’ll notice there are no marshmallows in this picture. That’s because I sent them all to you, Brian [and other family members, eh hem]).

Salted Vanilla Caramel Mocha

Serves 1 (in a large mug)

1 cup fresh brewed coffee

1/2 cup milk, anything but skim (cream if you’re living big!)

1 tbsp. cocoa powder

2 tsp. sugar or stevia

Smallest pinch of salt

1/4 tsp. vanilla extract

1 tbsp. water

1 tbsp. homemade vanilla caramel

1-2 homemade vanilla ‘mallows (or more, or store-bought if you’ve eaten the homemade in an indulgent binge)

First, prepare fresh coffee to your liking. Using a Keurig, I brewed 1 cup in a separate mug and set aside. In a separate, heat-safe cup, heat/microwave milk until just before boiling and also set aside. In the mug in which you’ll drink this delicious concoction, mix together the cocoa, sugar (or stevia; I used two packets of Truvia), and the smallest pinch of salt. Add approximately 1 tbsp. water and vanilla extract until a thick paste is formed.* Drizzle the vanilla caramel around your mug, just below the rim, so it drips slowly around all sides and rests above the cocoa paste. Pour in hopefully-still-very-warm coffee and milk and stir. Top with a homemade vanilla ‘mallow and enjoy immensely.

*Alternatively, you could use about half of a hot cocoa packet, if you keep those stocked. I feel the homemade cocoa powder option to be just as satisfying and significantly cheaper.

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Homemade Vanilla Caramel

Based off of this recipe

Makes approximately 4-5 cups of caramel (a large batch for multiple recipients)

4 1/2 cups sugar

2 tbsp. sugar cane syrup*

1 cup water

1 quart (4 cups) heavy cream, organic preferably

2 tsp. vanilla extract

In a large (large and deep!) Dutch oven or sauce pan, mix together sugar, sugar cane syrup, and water until all is well distributed. Insert a cooking thermometer and turn the heat to LOW. Heat the sugar mixture until completely dissolved, which, given this large batch, may take quite some time, approximately 20-30 minutes. Trust the process, and don’t give in to turning up the heat. We’re here for quality, not speed.

Once the sugar has completely dissolved, gradually turn up the heat to medium-low. I still err on the low side here, because lower heat just means more time, whereas higher heat may mean unequal cooking and a higher incidence of crystallization. If the boiling syrup deposits some drying crystalized molecules along the side of your pan during cooking, use a wet pastry brush to paint the sides of the pot with water and rehydrate the sugar along the edge. Be careful during this entire cooking time to NOT stir or overly aggravate the pot.

The sugar mixture will gradually approach a deep amber color. The heat rises more quickly as the sugar approaches caramelization, so check the pot and thermometer regularly. Once the cooking thermometer reaches about 330-340 degrees (over 350 the product begins to go south, so I like to stop it a bit early), remove the caramelized sugar from the heat. Pour into the pot 1 quart of heavy cream and 2 tsp. vanilla extract. The cream will rise and bubble violently, but don’t worry, it will calm. Return the cream and caramel to LOW heat, and stir constantly until the caramel has dissolved into the cream and the mixture is smooth and dreamy looking. We’re practically in the waterfall of caramel in Willy Wonka’s chocolate factory. Pour the caramel into receptacles of choice (I obviously chose mason jars), and cool to room temperature, approximately 4 hours. Refrigerate to store.

*I used Lyle’s Golden Syrup, which is so, so delicious. Light corn syrup is an appropriate substitute, albeit less flavorful. Sugar cane syrup/light corn syrup supplement this recipe by providing stability to the sugar molecules formed during the caramelization process. Making caramel can be rather temperamental, quickly resulting in crystallization (read: failure) if the sugars are over worked, dried, budged, unevenly heat, otherwise upset that day, etc. By adding syrup, the sugar molecules are significantly less likely to crystallize during the process (although stirring, shaking, and moving the pot are still strongly discouraged), resulting in a smoother and more successful (and less frustrating) caramel product.

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Homemade Vanilla ‘Mallows

Makes 60-75 marshmallows

For the homemade marshmallows lovingly packed for you, I followed this recipe exactly. I’d report here, but that would be extensive and tiresome, and I truly found this recipe perfect unadjusted in any way. There are many, many recipes for marshmallows of varying flavors, dipped in varying sauces, atop varying hot beverages. Follow them as you’d like; just make sure you enjoy the result.

And just so there’s documentation, I sent along the roasted nuts below to complete your winter package. I’d repost the recipes, but to be honest I sort of winged it in the kitchen as I did not have many of the ingredients used in the recipes I was following. If I recreate at home and perfect these roasted and spiced nuts, I’ll be sure to post.

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Roasted Sweet and Spicy Mixed Nuts and Smokey Roasted Pecans