Pumpkin Pie Pancakes with Cranberry Maple Syrup

Breakfast of Champions

It’s the final stretch: eleven days ’til Thanksgiving. You’ve stripped the pantry of everything but the essentials you’ll need for the big day. So wtf are you supposed to grub until then? Duh. Pumpkin pancakes.

Pancakes

3 slices prebaked 8-inch pumpkin pie (cut into 8 even slices)
2 eggs
¼ c. plus 2 tbsp. milk
½ c. plus 2 tbsp. all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
2 tbsp. brown sugar
½ tsp. powdered cinnamon
½ tsp. powdered ginger

Syrup

¾ c. cranberry sauce
¼ c. maple syrup

1. Roughly chop pumpkin pie, crust and all, into half-inch pieces.

2. Put chopped pie and eggs into blender and blend until smooth.

3. Add milk and dry ingredients and blend until smooth (a little clumpy is okay).

4. Pour batter into buttered pan and cook as you would normal pancakes. When they are a dark caramel color, flip delicately.

5. Blend cranberry sauce and maple syrup.

6. Top pancakes with cranberry maple syrup. Moan in ecstasy. Repeat tomorrow morning.

The Brookie

Since cookie exchanges and office parties are on the horizon, we asked for an easy-to-make baked good. Voilà: the brookie, an ingenious cross between a brownie and a cookie that’s twice as tempting.

Brookies
Ingredients

1 tbsp. canola oil
1 tsp. unsalted butter
2 c. semisweet chocolate chunks (52-62% cacao)
2 large eggs
¾ c. light brown sugar
½ tsp. vanilla extract
½ c. all-purpose flour
¼ tsp. baking powder
¼ tsp. salt

1. While the oven preheats to 350°, melt the oil, butter, and 1 cup of the chocolate together in the microwave on high heat for 2.5-3 minutes, stirring at 1-minute intervals. Or melt the mixture in the stainless-steel bowl of a double boiler. Let cool.

2. In another bowl, whisk together eggs, brown sugar, and vanilla until combined. Fold the melted chocolate mixture into the egg mixture.

3. Whisk together the remaining dry ingredients in a separate bowl. Combine the flour mixture with the chocolate mixture, and then fold in the remaining chocolate chunks.

4. Freeze the batter in a shallow pan (such as a pie plate) 6-8 minutes until it sets and hardens slightly.

5. Spray two cookie sheets with nonstick spray or line with parchment paper. Scoop about 10 tablespoons of batter onto each sheet. Bake 11-12 minutes, until the tops look dry and cracked (the insides will still be quite moist). Cool completely. The brookies will be perfectly soft and chewy.

Variation: Try adding white chocolate chunks, walnuts, or peanut butter chunks in place of the semisweet chocolate chunks.

Smoked Pork Hash with Poached Eggs

Ingredients

1 tsp. canola oil
½ c. diced red onions, cooked
3 c. cooked rib meat, cut off baby back ribs into ½-inch pieces (or same amount of cooked pork shoulder)
4 c. cooked diced Yukon Gold potatoes, cut into ½-inch cubes
½ c. diced roasted red bell pepper
2 tbsp. chopped parsley leaves (reserve some for garnish)
¼ c. chopped green onions (white and green parts are fine)
1 tbsp. Tabasco sauce (or more to taste)
½ tsp. freshly ground black pepper
Salt to taste
½ tsp. distilled white vinegar
8-10 lg. eggs
Sour cream to garnish
Paprika to taste


1. Heat oil in a small skillet over medium heat. Add red onions and cook until soft, about 7 minutes.

2. Add all ingredients except vinegar, eggs, sour cream, and paprika to a large bowl and gently mix with a wooden spoon (so as not to mash the potatoes). You should see chunks of each ingredient when the hash is finished.

3. Heat a griddle or cast iron skillet over high heat. Add 1 c. of hash per serving and brown about 3 minutes on each side.

4. Meanwhile, heat a medium-size pot of water to boiling. Add ½ teaspoon distilled white vinegar and reduce to a gentle rolling boil. Add eggs and let cook for about 3 minutes, until whites thicken. Using a slotted spoon, remove eggs from water and serve on top of plated hash.


For the plating

1. Place 1 cup hash in the center of a large round plate.
2. Place two poached eggs on top of hash.
3. Serve with sour cream seasoned with paprika.
4. Sprinkle eggs with chopped parsley before serving. Let guests rejoice.

Pear Crisp with Maple Pecan Crumble

This, my darling friends, is an absolute treat. Start with 4 to 5 pears, the firmer the better since you don’t want them to fall apart when the crisp bakes. Use a spoon to scoop out the seeds and hard core.

Put the halves face down, then make several slices.

Throw them into a bowl…With a nice amount of sugar. Though any amount of sugar is nice. Evil, mean…and nice. Stir it all together, and try not to scarf this down. It’s extremely inviting. Now, pop it in the oven to bake for a good 30 minutes. After 30 minutes has passed, stick it on the top rack of the oven for an additional 10 minutes, just to get the top nice and golden brown and bubbly.

Recipe below..This looks promising. Very, very promising.  And I know these things.

Pear Crisp with Maple Pecan Crumble
Serves six to eight 

Ingredients

6 c. Anjou or Bartlett pears, peeled, cored, and cut lengthwise into ½-inch-thick slices
1 tbsp. fresh lemon juice
1/3 c. granulated sugar
1 tbsp. cornstarch
1 tsp. cinnamon
2/3 c. flour
½ c. old-fashioned oats
½ c. pure maple sugar (or brown sugar)
1/3 c. toasted, chopped pecans
¼ tsp. salt
1/3 c. unsalted butter, cold, cut into ¼-inch cubes
Cream or vanilla ice cream for serving

1. Preheat oven to 350°.

2. Drizzle lemon juice over sliced pears.

3. In a mixing bowl, combine granulated sugar, cornstarch, and cinnamon. Sprinkle over pears and toss to coat.

4. For the topping, combine flour, oats, maple sugar, pecans, and salt, using a whisk to mix thoroughly. Then add cubes of butter individually, using your fingers to pinch and mix each cube with the dry ingredients until a crumble forms.

5. Put pear slices in a greased 8-by-8-inch baking dish or a large, deep pie plate. Sprinkle crumble topping over pears.

6. Bake 45-55 minutes or until pears are bubbly and soft and the topping browns.

7. Serve warm with cream drizzled on top or with vanilla ice cream.

You won’t believe how delightful this is. Such a nice change of pace from the typical (albeit delicious) apple dessert. And you can add some minced fresh ginger to the pears if you want to step the flavors up a notch.

In fact, I’m going to do that right now. I have no self control.

Enjoy this! It’s perfect for the holidays.

Bomb Ass Apple Crisp

This recipe is from Barefoot Contessa (Ina Gartner) and to die for. I love Anthony Bourdain..I trust anything that comes out of that dude's mouth and so when I read an article this week where he talked about what chef's on the Food Network are actually legit and he said her, I listened.

Have you seen how cute her garden is? How happy her little Jewish husband is to come home from the city to the dinner table to eat with her? How excited people are to sit in her kitchen and be fed by her? If I could have chosen a grandmother, she'd for sure be in my top 3 choices. ( nothing against my grams) but this lady can cook. Since she's not I can just pretend and make the same meals she does so that I can live vicariously through her. This recipe is one you are sure to make people happy with. Be ready for some smile-age.

Ingredients

• 5 pounds McIntosh apples
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the topping:

• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment.

Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Daily Love

We, as human beings, need to been seen. We are built for relationships. Our entire world is setup as sets of relationships that we all mutually rely upon.

The child relies on the parents for love, support and nurturing.

The student relies on the teacher to learn.

The teacher relies on the student to show the teacher how they can teach better.

The maker of products relies on the consumer.

The consumer relies on the maker of products.

We rely on our friends and our friends rely on us.

And so on...

Examples of relationships that are setup for mutual benefit are endless - because that is the nature of life.

We come together because we can't make it alone.

The thing is, we get all caught up in relationships that we think are serving our greatest happiness, but many times they are simply toxic. And while we can learn from toxic and negative relationships, let us not dwell there.

A key thing to remember is THIS: We have relationships so that we can be HAPPY MOST of the time. Loving someone isn't showing them how much you are willing to suffer for them. Loving someone, starting with yourself, is a demonstration of how HAPPY you are willing to be - for YOURSELF and THEM.

The only thing you owe other people is your happiness.

When we seek to GET something from someone that we THINK is lacking within, we are setting ourselves up for pain and a big time lesson.

To flip the switch, the question we must ask is not "What can I get?" but instead, "What can I give?"

When we show up to be of service in life, we change our relationship with all of life. As a result, we begin to step into the abundance that is promised to us by The Uni-verse, because are seeking now to give instead of to just get.

A thriving relationship is made up of GIVERS and FORGIVERS

So be both, be all things good to yourself so that you can be all things good to others. Let people in, be a good person, be caring and giving and I'm betting you'll be pretty happy with the results.

Da Bling

Right meow.

OPI Designer...de Better! isn't your typical silver foil.  It has little copper flakes interspersed.The sparkle on this polish is out of control. There's no way to match this visual stimulation extravaganza. I am snatching this polish up..It makes me all excited for the holidays and pretty dresses. Plus we all know I'm a fan of accessorizing a black dress with nails like whoa. Pretty ladies should have pretty hands ;-)