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Cinnamon Dolce Iced Coffee

Cinnamon Dolce Iced Coffee

Posted on Friday, March 28, 2014 in Beverages

I’m proud of myself. In 2014, I’ve really cut down on my Starbucks habit. I drop by maybe once per week, which is a huge improvement over my previously daily habit. Okay, maybe twice per week. Okay, okay – occasionally three times.

But still! I’m doing better.

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Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts

Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts

Posted on Saturday, November 20, 2010 in Breakfast, Food, Vegetarian, Veggie Dishes Everyone Loves

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.

Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts
 
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Looking for the perfect pumpkin pancake recipe? I was, too. I tried about a gazillion versions before I came up with this one of my own. They’re so good; even better topped with caramel syrup and hazelnuts toasted to perfection.
Author:
Recipe type: Breakfast
Yield: 10 4-inch pancakes
Ingredients
Pancakes:
  • 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
  • -or-
  • 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
Instructions
  1. Spread the hazelnuts on a cookie sheet, and toast at 350 degrees for about 10 minutes, or until fragrant and toasty brown. Set aside.
  2. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Microplane zester + whole nutmeg. Add these to your Christmas list now – you need them in your life.
  4. In a medium bowl, whisk together the milk, eggs, pumpkin, vanilla, and melted butter.
  5. Whisk the wet ingredients into the dry ingredients. Mix just until incorporated, being careful not to overmix.
  6. 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.
  7. 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 this

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Applesauce Pancakes with Apple Cider Syrup

Applesauce Pancakes with Apple Cider Syrup

Posted on Sunday, November 7, 2010 in Fruit, Gruntworthy for Guys, Kid Friendly, Sauces, Jams, and Condiments, Veggie Dishes Everyone Loves

Other than my most recent pumpkin seeds recipe, it’s been a little while since my guy’s given any of my kitchen creations a grunt, let alone two. I know he tends to be a bit stingy with his grunts – they’re reserved for only what his dude-ly palate finds the best of the best. Still, I was starting to get a little pouty – give something a grunt already, man!

So when he gave Applesauce Pancakes with Apple Cider Syrup not just one, but two grunts up, I felt like I’d won a little prize.

Hey, it’s the little things.

These surprisingly fluffy little pancakes have a nice subtle apple flavor enhanced by cinnamon, vanilla, and nutmeg. The syrup, on the other hand, packs a serious apple wallop with caramel-like overtones. Together: Apple breakfast nirvana, worth a coveted Two Grunts Up. Victory is mine, and I didn’t even have to put bacon in it!

Applesauce Pancakes with Apple Cider Syrup
 
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Applesauce Pancakes? Oh yeah. Apple Cider Syrup? Oooooooh yeah. Kid-friendly and gruntworthy, this Applesauce Pancake recipe is easy to whip up, and is absolutely delicious, especially topped with the also-easy Apple Cider Syrup.
Author:
Recipe type: Breakfast
Yield: 15 4-inch pancakes
Ingredients
  • Syrup
  • 1 cup brown sugar
  • 2 cups apple cider
  • 1 or 2 cinnamon sticks
  • Pancakes
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (substitute another cup of all-purpose flour if you want)
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon (or a hefty pinch) ground nutmeg
  • 1¼ cups milk
  • 2 eggs
  • ⅔ cup applesauce
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted unsalted butter
Instructions
  1. Make the syrup. Over medium heat in a medium saucepan, combine the cider and brown sugar, then add the cinnamon stick. Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for about 30 minutes until the mixture is reduced by about ⅔. Remove from heat and let cool (it will thicken as it cools).
  2. Make the pancakes. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
  4. Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
  5. Pour batter by ¼ cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
  6. Serve with Apple Cider Syrup.

Originally published on The Hazel Bloom November 7, 2010. Updated and posted on Kitchen Treaty November 5, 2012. More about this

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Blueberry-Lemon Sauce

Blueberry-Lemon Sauce

Posted on Thursday, June 3, 2010 in Happy Endings

We’re getting married on a blueberry farm. This weekend. This WEEKEND! Gosh, this thing came fast. Seems like Christmas Eve was just yesterday… the day my guy got down on one knee and popped the question. I didn’t say yes, though. I said “of course!”

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Buttermilk Caramel Sauce

Buttermilk Caramel Sauce

Posted on Wednesday, April 28, 2010 in Happy Endings

Well, it’s official. I am, 100%, without a doubt, absolutely NOT allowed to make anything like this again until mid-June, AFTER our wedding. I’m trying to lose weight, not tempt myself into gaining 5 pounds in one sitting.
Because this stuff? This Buttermilk Caramel Sauce? This is tasty stuff. It’s also known as Buttermilk Syrup, but really it’s a caramel sauce in my book. Folks do serve it over pancakes and french toast for breakfast, but I think it’s going to remain a dessert-only ice cream sauce for me.

It’s rich, sweet, buttery, and has the teeniest hint of tanginess… and served warm over a couple scoops of homemade vanilla ice cream? I need some plain celery and four hours on the elliptical machine, stat.

But you – I’m sure you have more self control than I do. So go ahead, make this for your friends, your family, yourself. And enjoy.

I’ll just be here on the elliptical gnawing on a stalk of celery.

(My guy awards this recipe TWO Grunts Up. “It was tasty, and I wanted more!”)

Buttermilk Caramel Sauce
 
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Rich. Sweet. Buttery. Buttermilk Caramel Sauce is a caramel sauce recipe like no other. I prefer it as an ice cream topping, but many call this stuff “buttermilk syrup” and have it over waffles and pancakes for breakfast. Caramel for breakfast?! I’m totally in.
Author:
Recipe type: Dessert
Yield: 2 cups
Ingredients
  • 1½ cups white sugar
  • ¾ cup buttermilk
  • ½ cup unsalted butter
  • 2 tablespoons dark corn syrup
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 teaspoons vanilla
Instructions
  1. Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).
  2. Cook over medium heat, stirring frequently, until the mixture begins to simmer.
  3. As soon as the mixture starts simmering, set the timer for 7 minutes.
  4. Continue cooking (it’ll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
  5. When the timer goes off, remove from heat and stir in the vanilla extract.
  6. Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
  7. The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.

Slightly adapted from Allrecipes.com.

Originally published on The Hazel Bloom April 8, 2010. Updated and posted on Kitchen Treaty November 6, 2012. More about this

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