This Week in Pumpkin: Spiced Pumpkin Pancakes

Okay friends, it is that time of year again... my kitchen runneth over with pumpkin--shortage be damned! This week is a favorite I have made for years and my sister-in-law has been patiently waiting for its turn on the menu.

This was that weekend. We had these pancakes with turkey sausages, coffee and orange juice as a primer to our trip to the orchard. Sophie loved them, she ate three!

This recipe may look a little intimidating compared to standard pancakes but do not be thwarted by the whipping and folding egg whites... you're the boss and final pancake is worth it. Also, let the batter sit for 20-30 minutes before hitting the griddle.

Ingredients
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups milk
3/4 cup canned pumpkin puree
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Vegetable oil
Maple syrup

Preparation
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.

Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with butter, maple syrup, honey or pumpkin butter. Makes 20-24 pancakes.

Bon Appétit November 2000 by way of epicurious.com

My Mentor and Friend, Larry

Today I received shocking news. Today I lost my mentor and beloved friend. He died suddenly, barely 53, and I find myself in shock and without words. So, through my 1% tears I tap out an anemic tribute to a tremendous man.

It was because of Larry’s coaching and tutelage that I have my career but more importantly it was because of his support and encouragement that I have my writing—the newsletter that started it all, the blog before you and the someday book.

I think he knew how much he meant to me and how thankful I was to have him and his family as a part of my life.

And how much I’ve learned from him.

And grown because of him.

And how much I will truly miss him.

Thirty Days of Thankful--Hut Hut Hike

In honor of my favorite holiday and the true sentiment behind it (I'm not just a fiend for turkey) I'm endeavoring to blog every day during the month of November and each entry will feature what I'm top of mind thankful for.

Football
I have memories of my childhood watching the Sunday game with my Dad. The Purple Pride was in their hey-day and playing football outdoors.

Nowadays, I watch my football solo steeped in Sunday rest. I also watch fantasy football players perform or fail me--more failing me than performing this year... but at least the Vikes are on a streak. (Yay falls oh so very short)

I love this time of year and am thankful for the only major league sport I follow that punctuates it and thankful for the time it means with friends at draft parties ahead of the season and smack talk to start the last 16 weeks of the year.

This Week in Pumpkin: Pumpkin Bread Pudding

You know you really love to cook when you pop out of work during lunch to drive 35 blocks to a bakery to pick up and ingredient for a recipe. So when my Friday workday pinched my cooking timeline ahead of the dinner I was going to there was no way I was going to let $8 in brioche go to waste.

Enter this fantastic Sunday half-time snack. It followed roasted squash soup and roasted chicken breast and was enjoyed side by side with four of my favorite meal companions--Mom, Lance, Sarah and Sophie.*

I am including a link to the original recipe but posting the recipe with my superior modifications.

Pumpkin Bread Pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom (kw tweak)
1 1/2 teaspoons vanilla extract
1 tablespoon orange zest (kw tweak)
10 cups 1/2-inch cubes egg bread (about 10-ounces)

Vanilla Caramel sauce
1 1/4 cups (packed) brown sugar
1/2 cup (1 stick) unsalted butter
1 small vanilla bean split lenghtwise (kw tweak)
1/2 cup whipping cream
Powdered sugar

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Scrape seeds from bean with a knife into cream and add to pan. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

*Dad is out of town hunting.

Summer Fun

Had my first summeresque weekend with a visit to the cabin with the extended family and I can’t think of a better way to express simple lazy summer days that with a trio of haiku.

hear baby giggles
tickled feet by fresh green grass
pontoon with cigar

hammock swaying breeze
warm sun cold margarita
board game laughter roars

sunny wind swept hair
ipod shuff’ling favorites
relaxing drive home