Simplifying the Croquembouche

The Croquembouche is an elegant dessert.  Shaped like a Christmas tree, it's perfect to make for the holidays.  But after seeing photos of it with it's halo of spun sugar, I am a bit intimidated.  Ok, a lot intimidated.

The name, Croquembouche, is French and means "crunch in the mouth".  It is essentially a tower of creme puffs held together by caramel.  I have also seen them held together using chocolate.

jjschnebel's Who Cooked That Up's site has the history of the Croquembouche and also a traditional recipe for the pate a choux (the dough), the pastry creme and the caramel.  He also has instructions on how to assemble it.

However, this is about simplifying the Croquembouche.  The first step to simplifying is to go to your local grocery store, and head to the frozen dessert department.  There, you will find frozen cream puffs.  I have tried the ones at Costco when they were being handed out by the demo person and they were very good.    

Wilton has a recipe using their Candy Melts to make a ganache to "glue" frozen cream puffs together.  Their Candy Melts even come in green and red so if you're feeling particularly creative, you can decorate yours in a Christmassy fashion.

Ingredients:
1 package candy melts, chopped
1/2 cup heavy whipping cream
2 pkgs frozen mini cream puffs 50-60 cream puffs

Instructions:
step 1 Prepare Chocolate Ganache following recipe instructions below. Cool slightly.

step 2 Cover cake circle with foil; spread 2 tablespoons ganache onto covered circle.

step 3 Arrange 3 cream puffs in triangle shape in center of cake circle; form a ring of about 9 cream puffs around triangle.

step 4 Create next layer by dipping one edge of cream puffs, one at a time, into ganache; arrange in a slightly smaller ring on top of first cream puff ring.

step 5 Place additional cream puffs to fill center of ring. Continue building remainder of tree in same fashion, creating smaller rings on each level.

step 6 Finish with a single cream puff at the top.

step 7 If necessary, gently heat remaining ganache to thin. Using spoon, drizzle over cream puff tree.

step 8 Refrigerate to set; keep refrigerated until ready to serve.

Chocolate Ganache
Ingredients:
1 14 oz package of candy melts
1/2 cup heavy whipping cream
Chop Candy Melts (you can use a food processor). Heat whipping cream in saucepan just to boiling point. Do not boil. Remove from heat and add chopped Candy Melts, stir until smooth and glossy.

They even have a video to help you to assemble it.

Willow Bird Baking has good instructions for assembling your cream puffs using their caramel glaze (their glaze recipe is below this photo, also from Willow Bird).

Prepare the plate your croquembouche will be assembled on with wax paper around the edges to catch excess caramel. Set up your work area: two baking sheets covered in parchment for the caramel-covered puffs to dry on, an ice-water bath to stop the caramel from cooking and for any burnt fingers. Once you’re set up, you’re ready to begin assembly.
Make the caramel glaze: Prepare an ice-water bath. Bring all ingredients to a boil in a small saucepan over medium heat, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar dissolves, 5 to 6 minutes. Raise heat to high, and cook, swirling pan to color evenly, until syrup is amber (about 325 on a candy thermometer), about 5 minutes. Remove caramel from heat, and set bottom of pan in ice-water bath for a few seconds to stop the cooking. Use immediately, working as quickly as possible.*

Assembly: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.

Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)*

*Note: Reheating the caramel did not work so well for me, and even qorking quickly wasn’t quickly enough — and as mentioned above, when the caramel cools, it settles thickly on the puff and can become a brittle hazard. Thus, you may want to make a half batch of the caramel at a time, starting over if your caramel gets cool/thick, so that you can ensure a thin coating on each puff.

I have seen Croquembouches (yes, that is the proper plural for it) used as a wedding cake but Ukrainian pastry chef Valentyn Shtefano and his bride-to-be must really like this dessert.  He made her wedding dress entirely out of cream puffs and caramelized sugar. It took over 2 months to make and used 1,500 puffs. Although it appears to be heavy, the dress weighed only 20 pounds.

“At all times, I live my life halfway between French pastry 

and reality.” – Lady Gaga

 A simple Croquembouche~that's something I want to make.

Bake You Own Lofthouse-type Cookies

I love Lofthouse Cookies.  The cookie part reminds me of my grandma's soft sugar cookie, kind of cakey, fluffy and melt in your mouth good.  The icing is buttercream and it's topped with sprinkles.   Yum, I do love buttercream.

When I received my usual assignment for the Thanksgiving meal...dessert...I started planning.  The pumpkin pie I bring is always lovingly baked by Costco.  They're reasonably priced, convenient, large and delicious.  Since not everyone likes pie, I needed to bring something else to be served when the pie is passed around.


Instead of using some of my tried and true recipes, I headed over to Pinterest.  There were several desserts I had pinned that I've been wanting to try.  Number one on my list, Lofthouse-type cookies.  


I read the ingredient list and they were all things that I had in my pantry.  That makes things easier.  So I grabbed my KitchenAid and got started.  I bet you thought the first thing I'd to was preheat the oven.  Nope.  It says on the recipe to refrigerate the dough overnight.  Since I couldn't wait that long to taste them, I refrigerated the dough for about 3 hours.  I found the dough a bit soft but still easy to roll out.  Otherwise I followed the recipe exactly as it's written below.


Sweet Pea's Kitchen's Lofthouse-type Cookies


For the Cookies:


6 cups flour, divided 
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream


For the icing:


1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Sprinkles


Directions:

1. In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
4. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
5. Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
7. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies set for several hours before serving to allow the flavors to develop.

Yields: 4 1/2 dozen cookies

In step seven, they advise you to let the cookies set for several hours to allow the flavors to develop.  After I ate a cookie or two (I had to taste test them, of course), I left them set and the flavors did indeed develop.  They turned out perfectly.

They received rave reviews at Thanksgiving.  I sent some with my husband to work and they quickly disappeared.  The ones I kept at home didn't last long at all.

As you can see in the photo above, I didn't add sprinkles to mine. That's because I had none.  It seems that my daughter likes putting them on her ice cream and didn't let me know that we were out. Even without sprinkles, they were a wonderful imitation of the Lofthouse cookies.

I won't be needing to buy Lofthouse cookies anymore. From now on I will be making my own.

The Versatile Oreo

Oreos.  They're so amazing that Weird Al Yankovic has written a song about them.

Wikipedia lists all the known Oreo flavors and color varieties from around the globe.  Almost 30 of them!

In China and Japan they have such flavors as Green Tea and Lemon Ice.  They also have Double Delight Oreos in Orange and Mango, and Raspberry and Blueberry.  In Indonesia, Malaysia and Thailand they have a Blueberry Ice Cream Oreo.  Not included in the tally of Oreo types are the seasonal color cookies that they have created for Spring, Christmas and Halloween.

This is my idea of the perfect Oreo.  I love the creamy middle.  It would be nice if you could buy a box of middles or maybe a triple or quadruple stuffed cookie.

They're also a most versatile cookie.  There are many desserts that you can make with Oreos.  When I'm on Pinterest, I notice new Oreo recipes regularly.  I have also seen them covered in chocolate and decorated with seasonal motifs. I'm planning on posting on that in the near future to give you ideas for the holidays.

Kraft has a recipe for Oreo Truffles.  You can decorate them to look quite elegant but the recipe only calls for three ingredients. 

WHAT YOU NEED

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MAKE IT

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.


These are a quick, easy treat you could serve at your holiday parties.  Or how about taking them to a party in an attractive holiday box as a hostess gift.

Cupcakes are one of my favorite treats.  Combining cupcakes and Oreos takes them one step further into yumminess. 

Baker Girl has a recipe for decadent looking Oreo cupcakes.  If you don't want to make your own cake, you could use a box mix and substitute coffee for the water.

Cupcakes
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached
Frosting
1 3/4 cups plus 2 tablespoons whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6 tablespoons Oreo cookies, finely crushed
15 Oreos for the top of each cupcake

Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cooke crumbs with a spatula.
Scoop the mixture into a pastry bag and pipe on top of the cupcakes (I used a Wilton #1M tip for these cupcakes). Garnish with Oreo cookies.
Makes 15 cupcakes.

I have made these before and they are heaven in a cupcake wrapper.  I used Wilton's buttercream icing because I'm addicted to buttercream.

Aren't they a thing of beauty?

Next, it's a carnival in your kitchen.  Break out the deep fryer and you can make your own deep fried Oreos.  

Dunkin Cooking the Semi-Homemade Way's deep fried Oreo recipe is a simple one.

1 C. - Buttermilk Pancake Mix
3/4 C. - Ice Water
1 Q. - Vegetable Oil (or a Deep Fryer)
20 - Double Stuff Oreo's
2 Tbs. - Powder Sugar

Freeze the cookies for about 3 hours. In a heavy bottom sauce pot or your deep fryer, heat the oil to 350 degrees. While the oil is heating, set up a cookie sheet lined with paper towels for draining. In a medium bowl mix together the water and pancake mix until thoroughly combined. When the batter is smooth dip one cookie at a time into the batter and cover with a light layer. Place the cookie carefully into the hot oil and cook until golden brown, roughly about 30 seconds on each side, flipping from side to side. When the cookie is done remove with metal tongs to the paper towel to drain off the excess oil. Dust with powder sugar once cookie is cooled after about 2 minutes. 

You can even have your Oreo in a glass.

Every Day with Rachel Ray has a recipe for a cookie cocktail, the Liquid Oreo.

INGREDIENTS
Ice cubes
1-1/2 ounces vodka (3 tablespoons)
1-1/2 ounces Kahlúa (3 tablespoons)
1-1/2 ounces white crème de cacao (3 tablespoons)
1-1/2 ounces Baileys Irish Cream (3 tablespoons)
2 Oreo cookies, for garnish

DIRECTIONS:
Fill a cocktail shaker halfway with ice cubes. Add the vodka, Kahlúa, crème de cacao and Baileys and shake well. Strain into 2 martini glasses. Slip an Oreo onto the side of each glass.

That's a recipe that I really want to make!

The Turducken of Desserts

 It's a cake!  It's a pie!  No, it's a Cherpumple!

From Charles Phoenix, the man behind fried cereal,

Inchezonya,

                                       

and the Astro Weenie Christmas Tree.

I love his description of his inspiration for this spectacular dessert.

The inspiration for the Cherpumple came from the typical desert table selection you would find at one of my family’s holiday celebrations. Seems there’s always cherry, pumpkin, and apple pie and a cake that’s a family tradition. It has a layer of spice and a layer of yellow. Since I always want to have a piece of each of the pies and the cake I figured why not make that waaaaaaaay more convenient. So I baked them all together as one and the Cherpumple was born.

It definitely doesn't look like an easy project, but since he uses frozen pies, boxed cake mix and tubs of frosting, it does take a bit of the effort out of creating this masterpiece.

This particular Cherpumple was made by Pastry Chef David Lowery of the Grand Geneva Resort in Wisconsin.  It weighed in at a hearty 21 lb. 10 oz. and has been estimated to be 1,700 - 2,000 calories per slice.

THE CHERPUMPLE “MONSTER” PIE CAKE

recipe by Charles Phoenix

1 8″ frozen pumpkin pie
1 box spice cake mix

1 8″ frozen apple pie –
1 box yellow cake mix

1 8″ frozen cherry pie
1 box white cake mix

eggs and oil according to the cake mix

3 tall tubs of cream cheese frosting

3 8.5″ round cake pans

Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions. For each layer pour about 1 1/3 cup of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan.  Push down lightly to release any trapped air. Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans the frost it like you mean it.

Since it’s the most wonderful time of the year …perhaps the cream cheese frosting should be dyed mint green!  And, yes, you can serve your Cherpumple FLAMING! Then you can call it CHERPUMPLE PIE CAKE FLAMBE! Why, oh why didn’t think of that sooner? Well actually I did but I was afraid that I would burn the vintage stove shop down where we filmed the video. I’ve heard those old stoves have a lot of trapped gas!

…BTW, to serve your “monster” pie cake FLAMING …its easy… just make a little puddle of lemon extract in the frosting on the top of your cake. Just before you light it gather friends and family around, turn out the lights and watch it burn. Make sure to have 911 on speed dial just in case.  Just how would you explain to your nosy neighbors that the desert version of the turducken burned your house down and singed theirs? Be fully prepared for gasps and ahhhhs as your guests see pie inside cake for the first time. Cherpumple ala mode anyone? Pie cake and 
ice cream go SO well together.

Take a look at Charles Phoenix's instructional video.  I found myself having appliance envy when I saw his green Sunbeam Mixmaster and the vintage pink stove.  The video was filmed at The Antique Stove Shop in Ventura, CA.  (and they ship their stoves!)

Are you ready to make your own Cherpumple? 

I'm On A Roll

There are so many things to love about crescent rolls.  The "pop" sound when you open the can.  Pulling the pieces of dough apart and rolling them into their traditional crescent shape.  The smell of them baking. Pulling a steaming roll apart and slathering butter on it.  Not to mention that they're just delicious.

But crescent rolls can be used in many other places than the bread basket.


Of course, Pillsbury has many recipes on their site for crescent rolls, but here are a few others I've found that I really want to make.


Lets start with breakfast.


SteelMom has a created a breakfast she calls the Santa Fe Breakfast Ring.

Prep time: 15 minutes|Cook time: 20 minutes|Total time: 35 minutes
10 ounce(s) of Philadelphia cooking Creme Santa Fe flavor
2 - 8 ounce containers of refridgerated cresent rolls
7 ounce(s) of Package of frozen brown and serve sausages (thawed)
6 Large eggs (slightly beaten)
2 cup(s) of Frozen shredded hash browns with peppers and onions
1/2 cup(s) of Shredded cheddar pepper jack cheese blend

Steps

1. Preheat oven to 375 degrees. Line a pizza pan with parchment paper and spray with non stick cooking spray
2. Unroll crescent rolls and lay around pizza pan points out overlapping wide edges to form a sun. Pat inside wide edges together to hold filling
3. Spray a skillet with cooking spray or add 2 tablespoons cooling oil to pan. On medium heat cook hash browns for 2 to 5 minutes until thawed and lightly browned. Next add in eggs and cook until eggs are done. Stirring to prevent them from sticking. When eggs are set remove from heat.
4. Stir in Philadelphia cooking creme and stir. Spoon onto wide end of crescent rolls and cover in circle. Add sausage on top of eggs in a ring. Sprinkle with shredded cheese
5. Fold pointed ends of crescent rolls over filling and tuck under to seal.
6. Bake ring for 18 to 25 minutes until golden brown. Remove from oven and allow to cool for about 3 minutes
7. Slice into serving pieces. Feel free to top with sour cream if you like.

Bacon Time  has another variation on the breakfast ring.

Ingredients:

1 can of crescents 8-count
5 large eggs
1 cup of shredded Colby and monterey jack cheese
8 slices of fully cooked bacon

1. Preheat oven to 375 F degrees.  Scramble your eggs. Lay out the crescents as in the above recipe, part two.

2. Add your cooked bacon

3. Add about 1/3 of your cheese

4. Add your eggs and about 1/3 more of your cheese and fold crescents over.

5. Add the rest of your cheese to the top and bake for 17 minutes or until the crescents are done and golden brown

6. Serve hot

Southern Living has a simple recipe for using crescent rolls at lunch with a chicken salad roll.

Ingredients

1 (8-oz.) can refrigerated crescent rolls
1 cup your favorite chicken salad
2 tablespoons poppy seeds

Preparation

• Unroll 1 (8-oz.) can refrigerated crescent rolls; separate each dough portion along center and diagonal perforations, forming 8 triangles. Spoon 2 Tbsp. of your favorite chicken salad on the wide end of each triangle. Starting at the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls, seam sides down, on a lightly greased baking sheet. Sprinkle tops of rolls evenly with 2 Tbsp. poppy seeds. (Seeds will stick to rolls without a binder; you don't need to brush with egg.) Bake at 375° for 10 to 12 minutes or until golden brown.

Now, how about that afternoon snack?  

For The Love of Cooking has a great how to photo and a simple recipe for Chocolate and Peanut Butter Filled Crescents.  

                             

But the recipe I want to make is the one from Hershey's.

Ingredients

1/4 cup HERSHEY'S Milk Chocolate Chips
1/4 cup REESE'S Peanut Butter Chips
2 tablespoons finely chopped nuts
1 can (8 oz.) refrigerated quick crescent
dinner rolls
Powdered sugar or MILK CHOCOLATE DRIZZLE (recipe follows)


Heat oven to 375°F.   Stir together milk chocolate chips, peanut butter chips and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon chip mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.  Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar or MILK CHOCOLATE DRIZZLE. Serve warm. 8 crescents.

1. MILK CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S Milk Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Use immediately. About 1/4 cup drizzle.

For supper, I love this idea from Pillsbury.

Mexican Chicken Pot Pies in Crescent Bowls

INGREDIENTS
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons butter or margarine
1/4 cup chopped onion
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1 can (15 oz) black beans, drained, rinsed
3 tablespoons Old El Paso® canned chopped green chiles, drained
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
1/2 cup Old El Paso® Thick ‘n Chunky salsa (any variety)

DIRECTIONS
1. Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.
2. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.
3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chiles and corn. Simmer about 5 minutes or until hot.
5. Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.
You can vary the heat in this Mexican-inspired dish when you substitute chopped chipotle chiles for the green chiles.

I think this looks delicious.

For dessert, I'm heading over to Cookies and Cups for Stuffed Crescent Reese's Rolls.

Her blog is full of decadent looking recipes and this is no exception.  I think I gained a few pounds just looking at the photos.

Look how easy this recipe is:

4 Reese’s Cups

1 package Crescent Rolls 

parchment paper

powdered sugar for sifting

Cut your Reese’s Cups in half and starting from the top and loosely roll your Crescents.

Remember to pinch the sides closed so the chocolate doesn’t melt out.

Bake on a parchment lined baking sheet according to package directions. (approx. 8 minutes)

When they are done sprinkle with powdered sugar.

They are best served warm.

Finally, if you are an adventurous soul, you can make your own Crescent Rolls.

Make your way to Handle the Heat.  She has a nice, detailed recipe which includes instructions and photos.  

My own crescent rolls. That's something I really want to make.

Pumpkin Pancakes

The weekend is here and you're still wondering what to do with the leftover pumpkin in your refrigerator.

There was too much left over from when you baked your pie for Thanksgiving so you kept it, but every time you look in your fridge you wonder if you should just throw it out.  Don't!  

Now is the perfect time to try pumpkin pancakes. 


There are many different recipes on the web for pumpkin pancakes....spicy, healthy, made with Bisquick, souffléd, low fat, whole wheat, thick and fluffy, slim and scrumptious... and the list goes on. 

To find this recipe, I went to allrecipes.  There are several different recipes on that site, but pumpkin pancakes I want to make are Pumpkin Pancakes by Ruth

Ingredients

Makes 12 pancakes

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

 Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

There are so many different topping recipes on the web, but here are just a few I'd like to try.

Brenda Parker's Hot Cider Syrup

• 3/4 cup apple cider or apple juice
• 1/2 cup packed brown sugar
• 1/2 cup corn syrup
• 2 tablespoons butter or margarine
• 1/2 teaspoon lemon juice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 
  

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

Fairbanks House Caramel Pecan Topping

• 1/2 cup brown sugar
• 1/4 cup heavy whipping cream
• 1/4 cup light corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/4 cup chopped pecans

To prepare caramel pecan sauce, combine all ingredients, except pecans, in saucepan over medium low heat. Stir occasionally and heat to boiling.  Remove from heat and stir in pecans.  Ladle over warm pancakes.

How about a heathy Cinnamon Pear topping from The Art of Cooking Real Food?

• 2 tsp butter
• 1 large pear or apple, peeled and diced
• few good pinches cinnamon
• 2 Tbs chopped pecans
• 1/4 c pure maple syrup

Heat butter over medium low heat.  Stir in the pears or apples and cinnamon.  Saute until tender - about 4-5 minutes, depending the size of the cut.

Stir in the pecans and maple syrup.

Serve immediately over pancakes

Or keep it simple with powdered sugar and whipped cream.