This gingerbread cookie recipe from Martha Stewart is a definite winner. Perfectly spiced gingerbread cut into tree shapes, then glazed with a little lemon and powdered sugar mixture and then sprinkled with coarse sugar for a little extra sparkle … this is one case where it’s okay to see the forest for the trees. (I never really understood what that meant, anyway.)Read More
If you’re looking for an easy and budget-friendly place card idea for Thanksgiving, look no further. All you need are crabapples with their perfectly long stems, some paper, tape, scissors, a pen, and about 15 minutes. (And they’re totally cute, too.)
I love these simple place cards for Thanksgiving. Little paper flags fly from long crabapple stems – perfect for the casual Turkey Day table.
Best of all, they’re so simple to make.Read More
Pumpkin frickin’ pancakes. I’ve been trying to perfect the recipe for years.
Last year, I probably made ‘em a dozen times – they were decent, even good, but none were the perfect pumpkin pancake.
This year, I thought I’d be starting the process all over again, when lo and behold – the very first version I concocted were fabulous! So either I completely lucked out, or my standards have lowered greatly.
Either way, I think you’ll love these delicious-spiced pumpkin pancakes that taste just like Fall is supposed to – with just plain old maple syrup, or made truly decadent with Buttermilk Caramel Syrup and toasted hazelnuts.
Please pass the Stairmaster.
- 1 cup all-purpose flour
- 1 cup whole wheat flour (can substitute another cup of all-purpose flour)
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1¼ cups milk
- 2 eggs
- ⅔ cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- ½ cup hazelnuts
- 1 batch Buttermilk Caramel Syrup
- Spread the hazelnuts on a cookie sheet, and toast at 350 degrees for about 10 minutes, or until fragrant and toasty brown. Set aside.
- In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Microplane zester + whole nutmeg. Add these to your Christmas list now – you need them in your life.
- In a medium bowl, whisk together the milk, eggs, pumpkin, vanilla, and melted butter.
- Whisk the wet ingredients into the dry ingredients. Mix just until incorporated, being careful not to overmix.
- Make the pancakes! Using a ⅓ cup measure, pour the batter onto a buttered griddle or into a large frying pan. They’re ready to flip when they start to look a little dry around the edges, and the edges are starting to form little bubbles. Cook on both sides until cooked through.
- Top with butter and Buttermilk Caramel Syrup, then sprinkle with ten or so hazelnuts per serving.
Originally published on The Hazel Bloom November 20, 2010. Updated and posted on Kitchen Treaty November 5, 2012. More about thisRead More
Apple butter is essentially applesauce cooked (and cooked and cooked) until it’s a beautiful spreading consistency. This apple butter recipe, Sweet Spiced Crock Pot Apple Butter, starts with whole spices, orange juice, and fresh Washington apples. It makes a phenomenal spread for toast, muffins, pancakes, and even this savory sweet dip.Read More
I’m kind of into the dorky over-the-top holiday themed stuff.
I know I’m a dork. I own it, for the most part. Sometimes I think it would be cooler to be, well, cool – but then I look in the mirror or hear the words coming out of my mouth and I laugh at myself. I am what I am. May as well embrace it.
But enough about me. How about America, and freedom, and liberty, and justice for all? And how about celebrating the day of independence with a tasty, dorkily themed beverage like Fourth of July Sangria?
That’s right, my friends. We’ve got a nice refreshing white sangria with star fruit. And strawberries and blueberries and wine and deliciousness and good times. So how about getting dorky with me for your very own Fourth of July celebration? Jump on in to the uncool pool with me. The water is, actually, pretty fine.
Fourth of July Sangria
- 1 bottle dry white wine (I use pinot grigio, sauvignon blanc would probably work nicely as well)
- 1 1/2 cups strawberries, hulled and halved
- 3/4 cup blueberries
- 1 medium star fruit, sliced
- 15 maraschino cherries
- 1/2 cup pomegranate schnapps
- 1/4 cup sugar
- Club soda
- Add the strawberries, blueberries, star fruit, and cherries to a pitcher.
- Pour in the wine and the pomegranate schnapps.
- Gently stir in the sugar.
- Cover and let sit in the refrigerator for at least 6 hours – or, preferably, overnight.
- To serve, fill a glass about 2/3 of the way full with ice cubes. Pour the sangria in about 2/3 full, and add a few pieces of the fruit. Top off with club soda.
My grandmother, or “Gran” as we called her (but never “Granny,” mind you, as that sounded far too old for her tastes), had the most wonderful garden. As a child, it was nice, sure … but unremarkable to me in the way that whatever we grow up with, no matter what it is, is simply the norm. Conversely, as an adult, now I look back and remember her garden in that larger-than-life way that we adults sometimes remember scenes from our childhood.Read More