PUMPKIN SPICED PANCAKES

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  • 1 cup buttermilk pancake mix 
  • 1 cup cold water 
  • 1/3 cup canned pumpkin 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon ground ginger 
  • Nonstick vegetable cooking spray 
  • Butter, room temperature


In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix, mixture should be lumpy).

    Spray a heavy griddle with nonstick spray and heat griddle over medium heat.
     
    Spoon 2 tablespoons of batter onto griddle to form each pancake.

      Cook for 2 minutes or until bubbles appear then turn pancakes over and cook for 2 minutes longer.
       
      Transfer pancakes to plates.

        Top with butter and serve with warm pecan syrup.


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        Happy Eating…


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        CINNAMON STUFFED FRENCH TOAST – TRY A NEW RECIPE!

        How often do you try new recipes? I try them a lot, if you hadn’t already guessed! If you could use a little “push” to try new recipes, want to experiment with new ingredients, or just want to spice up your blog with a little fun, then my friend’s monthly food blog event, Taste & Create, may be for you!
        If you haven’t heard of Taste & Create, let me tell you about it! I participate every month, and even run the event when my friend Nicole needs help. Participants are randomly paired up, and tasked with creating a recipe from their partner’s blog, and then blogging about it! It really is a lot of fun, and with international participants, you never know with whom you’ll be paired up! I’ve had partners from India, Kuwait, the U.S., Canada and beyond! I’ve also made some good blog friends and broadened my family’s horizons with different recipes.
        In June, my T&C partner was Chaya, who you may know from right here at OKK! Chaya has a few different blogs, including Bizzy B. Bakes, and has even contributed some recipes at my blog, The Bad Girl’s Kitchen!
        When I discovered Chaya’s Stuffed French Toast recipe, I had to try it! It sounds delightfully simple, filled with cinnamon cream cheese. And delicious too!


        YUM!!

        I used different measurements of some ingredients than Chaya, both to serve my family of 4 and to better suit our tastes. You can see my Cinnamon Stuffed French Toast recipe here, and Chaya’s Cinnamon Stuffed French Toast recipe to serve 2 here.

        Think of it as Dueling Stuffed French Toasts!
        But not really, because Chaya and I are blog buddies. =)


        And please consider joining us over at Taste & Create! It is a great experience, and you’ll have fun in the process, and be encouraged to try new recipes! For more information, go see How it Works. Don’t forget that the signup each month is on the 8th! Hope to see you there!

        Please visit me at The Bad Girl’s Kitchen for more fabulous recipes!
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        HAVE A SAFE AND HAPPY INDEPENDENCE DAY WEEKEND! & FARMER’S BREAKFAST

        This is another one of those recipes that has floated around for so long that I have no idea what I tore it out of. The paper has yellowed, the edges look like they have been gnawed on, but the flavor is the same and perfect for a long lazy weekend!
        FARMER’S BREAKFAST
        1/4 cup butter
        2 cups small cubed uncooked potatoes
        1 large bunch green onion, sliced thin
        1 cup cubed ham
        6 eggs
        3/4 teaspoon sea salt
        1/2 teaspoon celery salt
        1/4 teaspoon white pepper
        2 tablespoons heavy cream
        1 cup shredded Monterey Jack/Mild Cheddar combo

        • Melt butter in cast iron pan.
        • Add potatoes and onions. Sprinkle with celery salt.
        • Cover and cook over a medium high heat, stirring occasionally until evenly brown and golden, about 20 minutes.
        • Add the ham and cook another 5 minutes.
        • Reduce the heat to low.*
        • Whisk together the eggs, salt, pepper and cream until well blended.
        • Pour egg mixture over ham and potatoes, cover and cook until eggs are almost set, about 10 minutes.
        • Occasionally run a knife of spatula around the edge to allow eggs to run down and not burn.
        • Sprinkle with cheese and cover again until cheese melts.
        • Cut into wedges and serve with toasted Oat Sunflower Bread.

        *Using an electric stove, I switch burners and start with a cooler burner at this point since cast iron does not cool down as quickly. I like the cast iron though for the nice crisp edge to the potatoes.

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        LUAU BENEDICTS

        I saw a recipe similar to these on a menu and set out to replicate it.  I’m not sure how close I came, but we loved them!

        LUAU BENEDICTS
        1 English muffin per person
        2 eggs per person
        enough leftover sweet and sour pulled pork
        hollandaise sauce

        • Prepare Hollandaise sauce.
        • Toast English muffins.
        • Poach eggs.
        • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
        • Enjoy.

        HOLLANDAISE SAUCE
        1/2 cup butter
        3 large egg yolks
        1 tablespoon plus 1 teaspoon of lemon juice
        1/8 teaspoon salt
        dash cayenne pepper or hot pepper sauce
        2 tablespoons hot water
        finely chopped fresh parsley, if desired

        • Heat butter in a heavy saucepan until hot and foamy, but not browned.
        • In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
        • Gradually beat in butter, then water.
        • Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
        • Serve immediately or let stand over warm water for up to 30 minutes.
        • If desired, sprinkle with chopped fresh parsley before serving.

        Makes about 2/3 cup of hollandaise sauce.

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        LUAU BENEDICTS

        LUAU BENEDICTS
        1 English muffin per person
        2 eggs per person
        enough leftover sweet and sour pulled pork
        hollandaise sauce

        • Prepare Hollandaise sauce.
        • Toast English muffins.
        • Poach eggs.
        • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
        • Enjoy.

        HOLLANDAISE SAUCE
        1/2 cup butter
        3 large egg yolks
        1 tablespoon plus 1 teaspoon of lemon juice
        1/8 teaspoon salt
        dash cayenne pepper or hot pepper sauce
        2 tablespoons hot water
        finely chopped fresh parsley, if desired

        •    Heat butter in a heavy saucepan until hot and foamy, but not browned.
        •    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
        •    Gradually beat in butter, then water.
        •    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
        •    Serve immediately or let stand over warm water for up to 30 minutes.
        •    If desired, sprinkle with chopped fresh parsley before serving.

        Makes about 2/3 cup of hollandaise sauce.

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        LUAU BENEDICTS

        LUAU BENEDICTS
        1 English muffin per person
        2 eggs per person
        enough leftover sweet and sour pulled pork
        hollandaise sauce

        • Prepare Hollandaise sauce.
        • Toast English muffins.
        • Poach eggs.
        • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
        • Enjoy.

        HOLLANDAISE SAUCE
        1/2 cup butter
        3 large egg yolks
        1 tablespoon plus 1 teaspoon of lemon juice
        1/8 teaspoon salt
        dash cayenne pepper or hot pepper sauce
        2 tablespoons hot water
        finely chopped fresh parsley, if desired

        •    Heat butter in a heavy saucepan until hot and foamy, but not browned.
        •    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
        •    Gradually beat in butter, then water.
        •    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
        •    Serve immediately or let stand over warm water for up to 30 minutes.
        •    If desired, sprinkle with chopped fresh parsley before serving.

        Makes about 2/3 cup of hollandaise sauce.

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        MY GRANDMA’S GRANOLA RECIPE

        This month for Cultural Connection I am staying right here in America. I am bringing you my grandmother’s recipe for granola, I think she just called it dry cereal when I was a kid. She raised a family during the depression, and because of that was very frugal. She even used to make her own cracked wheat bread, where my grandma and grandpa had use an old (well it’s old to me) glass jar coffee grinder to crack the wheat in.. My dad used to love getting store bought bread as a kid because it was a special treat for him. We never could get that recipe from her, because she didn’t use one (of course, many grandma’s recipes are not written down).

        I had to check to see if granola was in fact an American discovery and indeed it is. You can read the long version or check out a brief history of granola (the brief is through the eyes of Crapola-a granola company)…but in short it was JH Kellogg who came up with granola in 1863, and it might of fallen into obscurity, but was rediscovered and popular once again by the health food movement of the 1960’s.
        There are many was you can make granola, but this is my grandma’s recipe the way I grew up eating it.
        Ingredients:
        4 cups rolled oats
        1 cup oat bran (she used bran flour)
        1 cup wheat germ
        1 cup raw sunflower seeds
        1 cup unsweetened coconut (I use the wide flakes)
        1/2 cup canola oil
        1/2 cup honey

        The nice thing about granola is there has to be one for everyone and there are many way you can make it: Add some cinnamon and apple or pumpkin pie spice, or nutmeg and ground cloves, or leave out the coconut or sunflower seeds, add some pepitas or other nuts…it is endless….  I added chopped crystallized ginger in this one (I’ve been on a ginger kick lately) I have also used dried cherries or cranberries, but you can use other dried fruit you might like. My grandma didn’t use dried fruit in hers, but as always…you can add what you like.
        It’s really simple, just dump and mix! A large bowl works best and I start with a wooden paddle spoon and end up using my hands!
        Then spread it on one or two cookie sheets pressing it down in the pans. I use my stoneware bar pan it’s large, I also used my medium size bar pan.
        Toast at 350° for 10-12 minute then stir and turn. Continue to toast it for another 10-12 minutes until the desired golden toasted, crispy, goodness. If you are adding dried fruit add that and mix it in when the granola comes out of the oven, that way it doesn’t get too hard and chewy.
        You can eat it in a bowl and add milk or just snack on it as is. Use it as a topping for ice creams, yogurts or desserts. I have been making my own granola for years and really have a hard time eating any store bought granola…it’s just not the same. I like how mine is not too sweet, and you can control all the good stuff that goes in it!

        Thanks for stopping by on this beautiful Saturday!

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        CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

        I love carrot cake.  If you asked me what I wanted for my birthday cake I would say Carrot Cake!  So when we found this cute little diner, Babycakes Cafe, recently and they had carrot cake pancakes on the menu I had to give them a try.  And then I had to duplicate them.  YUMMY!!!!!!!!!

        So I started with my basic pancake recipe and added lots of carrots and spices. Their cream cheese syrup at the restaurant was really more like a glaze, so I used maple syrup as my liquid ingredient to make an actual syrup and like it even better!

        The carrot cake pancakes were easy to make and tasted great! And it is always nice to have dessert for breakfast!

        CARROT CAKE PANCAKES & CREAM CHEESE SYRUP
        1 cups whole wheat flour
        1 cup all purpose flour
        2 teaspoons baking powder
        1 tablespoon cinnamon
        1 teaspoon ginger
        1/2 teaspoon nutmeg
        2 cups buttermilk
        2 JUMBO eggs
        1/3 cup brown sugar
        1 cup carrot (very finely grated)
        4 ounces cream cheese (room temperature)
        4-6 tablespoons maple syrup (use enough for desired consistency)
        powdered sugar to taste
        crushed pecans or walnuts

        • Sift the flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl.
        • Whisk together the milk, egg, sugar and carrot in another bowl.
        • Mix together the wet and dry ingredients making sure to not over mix them.
        • Heat a griddle and melt some butter on it to coat.
        • Pour 1/3-1/4 cup of the mixture onto the griddle for each pancake and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
        • Flip the pancakes and cook the other side until the bottom is golden brown, about 1-2 minutes.
        • Blend together the cream cheese and maple syrup and add  powdered sugar to get desired sweetness.
        • Pour the cream cheese onto the pancakes.
        • Sprinkle with crushed nuts.
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        A "French" Brunch of Flan and Bread

        I asked my daughter what country I should make something from for Cultural Connections and she said France. So I did a little research, but I wanted something easy to start with and found this cheese and spinach flan. It would be perfect for a breakfast or brunch. Since I already had the goat cheese…and Maranda wanted me to make something “French” when I searched I added goat cheese and made sure I could use it. Why not? I found a recipe at French Cooking for Dummies it confused me a little because it’s called a flan, but it sounded so good. This is so similar to the Spinach Frittata recipe that I made for Martha Mondays awhile ago. That one confused me because it wasn’t what I would call a frittata. It reminded me more of a souffle.
        Parmesan, goat cheese and spinach flan (adapted from: French cooking for dummies)

        1 cup fresh spinach leaves – washed and a coarse chop

        1 small shallot – minced

        1 teaspoon fresh chives

        chopped

        3 oz goat cheese – diced

        2 oz Parmesan cheese – grated

        2 eggs

        2 tablespoons heavy cream

        salt and pepper

        1 tablespoon butter

        Saute shallots in butter until soft, add spinach and cook until soft, let cool a bit (just so the heat won’t scramble the eggs). Preheat oven to 350 degree F or 180 C. In a large bowl whisk eggs, add cream, Parmesan, and chives. Add goat cheese, and the spinach/shallot mix if cool enough. Salt and pepper to taste and whisk again. Pour into buttered ramekins and bake for 20 minutes. Serve right away while still warm.
        Mmmm…tasty! This recipe made two ramekin size portions, I am sure you could double it and it would work just as well.
        I really don’t care what you call this it was fantastic! I loved the flavors and I don’t know if it is a French flan, or Italian frittata! I glad I made this simple and elegant dish.( It would be perfect with a glass of champagne ) Ha! Then it must be French!! 😀
        It was a treat nice and creamy, and the spinach and tang of the goat cheese…

        Here is a recipe for some French Bread to go with this lovely brunch.

        4 cups flour

        1 tablespoon brown sugar

        1 1/3 cup warm water

        1 1/2 teaspoon salt

        1 1/2 teaspoon olive oil

        2 teaspoons yeast

        Add ingredients the order the bread machine instructs you to do. Mine has you add the liquids first and end up with the yeast in a little well made in the flour. Set the bread machine in dough cycle. Remove the dough on a floured surface and form into two loaves. (I made one loaf, so it is bigger than baguettes would be) Let rise for 40 minutes in a warm place. On your stoneware or baking pan sprinkle some corn meal and carefully place the loaves on pan. Brush with egg wash (I egg and 1 tablespoon water) slice down the center for baguette or several diagonally across for loaves. Bake 30-35 minutes.

        Bon apetit!

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