Wednesday, October 14, 2015

Pumpkin Pancakes

I love pancakes. They are my favorite breakfast food. I will admit though, as much as I love pancakes I was a bit nervous to add pumpkin to them. But these have become a regular around here. They are light and fluffy, just the way a pancake should be. They taste like my favorite Pumpkin Chocolate Chip Bread, that I may or may not have been eating for breakfast before I found these pancakes. Try them, I bet they'll be a new fall favorite!


Pumpkin Pancakes

2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1 1/4 cups Pumpkin Puree
1/3 cup Brown Sugar
1 large Egg
3 Tablespoons Vegetable Oil
1 1/2 cups Buttermilk

1. Heat a griddle over medium heat. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice until combined.

2. In a blender, combine the pumpkin, brown sugar, egg, oil, and buttermilk. Blend on high for about a minute, until combined.

3. Pour the wet ingredients into the bowl of dry ingredients. Whisk until just combined. There may still be a few lumps.

4. Make sure your griddle is hot and coat with butter. Pour 1/4 cup of batter onto your griddle. Cook until there are bubbles and the edges begin to look dry and flip over and cook through. Coat griddle with butter for each new pancake.

Recipe Source: Sallys Baking Addiction
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Friday, October 9, 2015

Peach Ice Cream

I have 3 little kids that love peaches. Mostly they eat bottled peaches that I've canned over the last few years, but I decided to try something new. I'd never thought about making peach ice cream before but I'll be making it again! Its sweet, creamy, and has a light peach flavor. I tinted mine with orange food coloring for my kids, that isn't necessary. Its a fantastic treat to try before peaches are totally gone for the year:) 


Peach Ice Cream
Recipe Source: Bless This Mess Please

4 medium Peaches, peeled, pitted, and chopped
1 cup Whole Milk
1 cup Granulated Sugar
1/4 teaspoon Salt
1 1/2 cups Heavy Cream
1 Tablespoons Pure Vanilla Extract

1. In a blender add the peaches and blend until smooth. 

2. In a medium bowl combine the pureed peaches with the rest of the ingredients. Stir until the sugar is dissolved.

3. Pour the ice cream mixture into your ice cream maker and follow the directions that came with it. Place in the freezer for at least 3 hours or until ready to serve.
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Wednesday, October 7, 2015

Pumpkin Cinnamon Sugar Pretzels

I'm sharing this amazing recipe over at Sawdust and Embryos today! These pretzels are soft, chewy, cinnamony, and sweet. Go check out the recipe, I never thought about making pretzels, its totally worth it!

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