Pumpkin Protein Pancakes

Let me just tell you… these pancakes made my day magical.

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I started the day by running with Ms. Allison from Sweet Potato Bites.  That lady is faster than me (check out her running page!), so it’s awesome to keep up with her!

After the run, I wanted a good breakfast.  For the past few months, I’ve had a smoothie for breakfast pretty much everyday, but today I wanted something warm and Fall-like.  And we all know… Fall = Pumpkin.

All season, I’ve been avoiding pumpkin flavored foods, because honestly most of it just tastes fake.  I’m probably the only person in the world that doesn’t love the Pumpkin Spice Latte at Starbucks.

So this morning, in my quest for a warm Fall breakfast, I had a bright idea.  Pumpkin pancakes with REAL pumpkin inside and on top.

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Pumpkinpalooza in a pancake.

So I started with an amazing stack of pancakes and then topped them with a mixture of pumpkin puree, maple syrup, ginger, cinnamon and mace (with some water to thin it out).  Seriously delicious.  Please try it.  But first to make the pancakes…

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Pumpkin Protein Pancakes

2 tbsp buckwheat flour (spelt or all purpose works too)
2 tbsp almond meal
3 tbsp protein powder (I used Spiru-tein Vanilla Protein)
1/2 tsp baking powder
pinch of ginger
pinch of mace
1/4 tsp cinnamon
pinch of salt
1 egg
4 tbsp pumpkin puree (plus extra for topping)
2-3 tbsp almond milk**

Combine dry ingredients in a medium bowl, stir to combine.  Add dry ingredients and mix together.

Heat a large skillet and grease (with butter or non-stick spray).  Scoop 2 tbsp of batter to form each pancake.  Cook until it starts to bubble, then flip and cook an additional minute.

Serve with a mixture of pumpkin, maple syrup and spices or your favorite pancake topping.  This recipe makes 4 pancakes.

**The amount of almond milk might vary.  Spiru-tein protein powder has some sort of thickening agent in it that makes it thicken up, so if you use a different protein powder you might need less liquid.  Try adding a tbsp of liquid first and if you need more to thin out the batter, add more.  If your batter is too thin/runny, you’ll get flat pancakes so you want the batter to be a little thick.

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I seriously loved these pancakes.  The topping reminded me of Trader Joe’s Pumpkin butter.  Amazing.  But what I really love is that you get all the awesome health benefits of pumpkin, that you definitely don’t get from a Pumpkin Spice Latte (p.s. totally not trying to hate on the PSL! It’s just not for me).

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I’m seriously considering making a few batches of these and having them the next few mornings, reheated.  If they taste great reheated, I’ll let you know.

So tell me, what’s your favorite way to eat pumpkin this season? 

Aside from this healthy version, I love love love this Creamy Pumpkin Pie, but also Pumpkin Pecan Bundt Cake and Pumpkin Chocolate Chip Cookies.  One day I won’t want to eat sugary things every.single.day…

P.S. 1 week til Peru!!!!

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Current Happenings in the World of Foodologie

Hi Guys! Sorry I’ve been MIA.  There so many things I’ve wanted to make but haven’t had time to.  And then, there are some things I made…

Like this orange-chocolate crepe cake, that was slightly underwhelming so I chose not to blog about it.

I also made brownie covered oreos for Halloween, but didn’t have time to photograph so alas, no blog post.

But all that said, exciting things are coming.  In 9 days, I’m off to Peru.  I’m so excited to tell you about all the awesome things I see (and eat).

Also Fall is in full swing, and you know you want to make this Fall Cake:

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Trust me, it’s delicious.  Gingerbread cake, pumpkin cheesecake, caramel pecans and a hearty slather of vanilla buttercream.  Amazing.  I want it now.

Or maybe cookies are more your style.pumpkinchocchipcookies1

And if that’s the case, then you need some of these Pumpkin Chocolate Chip cookies.

So make those while I prep for my trip.  I’m having a major desire to bake, but seriously out of ideas.  Any suggestions?

 

As soon as I get back from Peru (the day before Thanksgiving), it’ll be time for Turkey and then Christmas cookies.

So many exciting things to come!

What are you looking forward to most?

Aside from Peru, I’m seriously looking forward to Turducken.  My family has bought one the past two or three years and it’s seriously awesome.

 

Easier-Than-Pie Creamy Pumpkin Pie

For Christmas, there are always a million dishes to make.  Usually, Christmas dinner is essentially a repeat of Thanksgiving.  But this year we decided to branch out, so this is our menu:

Usually, my sister and I share cooking duties.  This year, she is very pregnant and swollen.  The last thing we need is labor intensive desserts (even though I ordinarily love those).  But easy doesn’t mean it’s not tasty.

So if you’re in a similar situation (not necessarily pregnant, but just with a lot of cooking to do).  Here’s an easy and amazingly delicious dessert that’s perfect for any holiday celebration.

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Now, I’ll have to warn you. This is not your average pumpkin pie.  It’s not as dense as regular pumpkin pie, not to mention it’s in a graham cracker crust, which is unlike most pumpkin pies.  It’s creamy, almost like a light cheesecake but without the cheese.

If that sounds great to you, then give it a whirl.  If you’re apprehensive… give it a whirl.  I think you’ll love it.

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Easier-Than-Pie Creamy Pumpkin Pie

1 1/4 cup graham cracker crumbs
1 stick of butter, melted
1/4 cup sugar
2 egg yolks
1 can sweetened condensed milk
3/4 cup pumpkin puree (NOT pumpkin pie filling)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp mace (or nutmeg?)
1 cup sour cream
1-2 tsp molasses
1/4 cup sugar
Candied ginger (optional, for garnish)

Melt butter and combine with graham cracker crumbs and 1/4 cup sugar.  Press into a 9-inch pie dish.  Place in the fridge/freezer until ready to use.

Pre-heat oven to 325F.

In a bowl, beat the yolks a few mins until slightly thick.  Beat in pumpkin puree.  Add spices and then beat in sweetened condensed milk.  Pour filling into prepared pie dish.

Bake 45 mins or until pie is no longer jiggly (this is clearly a scientific method, dating a biochemist will do that to you).   Remove from oven and allow to cool completely.

In a separate bowl combine sour cream, molasses and sugar.  Spread over the pie and garnish with sliced candied ginger or any other cute looking topping.  Chill for a few hours in the fridge then serve.

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Well friend, off to my pre-holiday celebration with just me and the boyfriend.   You better believe I have this pie sitting in the fridge for dessert.

Merry Christmas!!

Pumpkin Pecan Bundt Cake

It’s National Pumpkin Day.  Woo let’s celebrate!

Ok, I’m really not that excited, but all of a sudden I’m all about food holidays.  What could it be?

So as a result of pumpkin day, I re-examined some of my old pumpkin-y recipes.

I used to be all about the previous pumpkin-y things I’ve made…

Like these pumpkin chocolate chip cookies

Pumpkin Pizza

Pumpkin Biscuits

And of course who can forget the Fall Cake with a layer of gingerbread cake and another of pumpkin cheese

But I think I found a new pumpkin love… or maybe just the flavor of the minute since it’s the first pumpkin-y thing I’ve eaten all year?  Regardless, this bundt cake is pretty tasty.

I wish I had a cute little pumpkin or plant to stick in the middle of it, but I’m not that festive.  This cake is about as festive as it’s gonna get, let’s concentrate on the taste.

Moist, pumpkin-y and spicy.  What more could you want?

Pumpkin Pecan Bundt Cake

adapted from Cooks Illustrated’s Pumpkin Bread with Ginger

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp mace
1/2 tsp ground ginger
1 can pumpkin puree
2 cups sugar
2 tbsp dark molasses
1/4 cup sour cream
2 tbsp heavy cream
1/2 cup vegetable oil
4 eggs
1/2 cup chopped pecans
1/3 cup crystallized ginger, finely chopped

Preheat oven to 350F.  Grease and flour a bundt pan, set aside.

In a medium bowl, combine flour, baking soda, baking powder, salt and spices.

In another large bowl, mix together sugar and vegetable oil.  Beat in egg 1 at a time.  Then beat in sour cream, heavy cream, molasses and pumpkin puree.  Beat in flour mixture until just combined.  Fold in pecans and crystallized ginger.

Pour mixture into prepared bundt pan, bake 50-70 minutes (depending on your oven) or until you insert a knife into it and it comes out clean.

Serve and celebrate pumpkin day!

Pumpkin Spiced Muffins

Friends, I have a confession.  Yeah, I know.  Another one?  Yeah.  I have another one.

I think muffins are boring.

A cupcake is exciting because it has frosting.  Quick breads are fun because they’re generally in loaf form, and let’s be honest, anything in loaf form is automatically cool.  True story.  Don’t even get me started on bundt cakes.

But the point is that muffins are blah, so I usually avoid them.  That said, the beauty of the muffin is the fact that it bakes quickly.  Go 20 mins?  Put some muffins in the oven.

I tried to make these look more exciting by using parchment paper instead of cupcake liners.

Fail.  They’re not any cuter.

But they are tasty.  Thanks to Biscotti Queen (who shared this recipe with me), I’m going to share with you this recipe.

If you feel a little more lame after making them, sorry.  Don’t say I didn’t warn you. Actually I take that back, you’ll feel lame until you try them (or just the batter which I swear was amazing).

Pumpkin Spice Muffins

1 can pumpkin puree
2 eggs
1/2 cup veg oil
1 1/5 cups white sugar
1 1/2 tbsp molasses
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mace
1/2 tsp ginger

Pre-heat oven to 350F.  Combine wet ingredients and sugar in a large bowl.  Add dry ingredients.  Stir until just combined.  Scoop batter into lined muffin pan.  Bake about 20 minutes or until they pass the toothpick test.

Then let them cool, put them in a box, give them away and regret the moment you decided to make these into muffins and not a pumpkin loaf.

That would have been way cooler.  Regardless, you should give these a try either in muffin or loaf form because they’re delicious, pumpkin-y and it’s November.  Do you really need another reason?

Pumpkin-Chocolate Chip Cookies

Today was one of the worst days ever.  I’m not going to talk about.  Instead I’m going to talk about cookies.

Fact: Cookies make life better.

There’s something I really love about a plate of cookies.   No it doesn’t matter what kind of cookies.  I just sorta find them pretty.

I gave these away.  The next day I received a few texts telling me they were popular with co-workers.  I won’t lie, I was sorta kicking myself for giving them away.  As I wrote this post, all I wanted was one of these cookies.  That’s what happens when you have a stressful day: you want cookies.

From what I recall, they were a little bit cakey (but less so than your average pumpkin cookie, which always seems more like a muffin top to me) and chewy.  I’m pretty sure that means they’re good.  Cakey but chewy?  Done.  I want it again.

Pumpkin-Chocolate Chip Cookies

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/2 cup pumpkin puree
1 cup white sugar
1/2 brown sugar
1 egg yolk
1 cup chocolate chips (I used dark chocolate)

Preheat oven to 350F.

Combine dry ingredients in a bowl.  Set aside.  Cream together butter, pumpkin puree, sugars and egg yolk.  Mix in dry ingredients until just combined.  Fold in Chocolate chips.

Form dough into golf ball-sized balls and arrange on a baking sheet lined with parchment paper.

Bake 12-15 minutes or until golden on the edges.  Allow to cool for a few minutes before removing from baking sheet.

Put on a plate and make someone’s day that much better.

Fall Cupcakes: Gingerbread Cupcakes with Caramel Filling and Pumpkin-Cream Cheese Frosting

You all remember the Fall Cake, right?

Inspired by my time spent working at a bakery… One layer of pumpkin cheesecake, another layer of gingerbread cake, caramel pecans in between and on top, then covered in vanilla buttercream.

That was it a little too intense for me to make that often.  So if you’re looking for the perfect fall dessert, that isn’t super complicated but will likely impress people, this is it.

Okay so it requires a lot of steps, but I promise it’s not that complicated and super delicious in the end.

Fall Cupcakes

for Gingerbread Cupcakes (adapted from Food Network’s Gingerbread cake)

1 cup canola oil
1 cup sugar
1 cup molasses
1/4-1/3 cup crystallized ginger, finely chopped (plus more for garnish)
2 eggs
3 cups flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp salt
1 tbsp baking soda
1 tsp baking powder
1 cup boiling water

For Caramel Filling:

1 cup sugar
4 tbsp butter
1/4 cup heavy cream
pinch of salt

For Pumpkin-Cream Cheese Icing

8 oz cream cheese, softened
4 tbsp butter, softened
4 tbsp pumpkin puree
1 lb powdered sugar (note you might need more depending on how sweet you like it)
dash of cinnamon
dash of ground ginger (or just use pumpkin pie spice)

Start my making the cupcakes.  Preheat oven to 350F.  Combine the sugar, oil, molasses and eggs in a large bowl.  Stir in crystallized ginger.  Add dry ingredients (flour, baking soda, baking powder, salt, spices), mix until almost combined.  Stir in boiling water.  Pour into cupcake pan lined with baking cups.  Fill only a little past half way.  This is sort of crucial.  If you over fill the pan, you get this:

Sad sunken in cupcake.  Not cute.

So fill them a little more than half way and bake them for about 15 minutes (mine took 14 mins) or until they pass the toothpick test.

Next make your caramel filling.  Heat sugar in a deep saucepan, until the sugar melts.  Once the sugar is a deep golden brown, take it off the heat and quickly stir in butter.  Once the butter is melted in there, add a pinch of salt and stream in the cream as you stir.  Keep stirring until smooth.  Set aside to cool.

At this point, your cupcakes and caramel need to cool completely.  In the meantime, go for a walk, rake some leaves (this really doesn’t apply to you if, like me, live in California…), call a friend, paint your nails, go to the gym, listen to Beyonce and dance a little bit, you get the idea…

Then come back and make the pumpkin-cream cheese icing.  It’s super easy, all you need is a hand or stand mixer.  Throw all the ingredients together and let the machine do the work.  Truth be told this frosting is delicious but not super stiff (that’s what she said).  You can add more powdered sugar if you’d like but I can only take so much sugar, it definitely hardens in the fridge but your piping might not be as beautiful as you’d like.  Oh well, it’s delicious.  Stick it in the fridge while you prep your cupcakes.

Now you can assemble!  Filling a cupcake with caramel is easy.  There are two ways to do it, but both ways involve putting your cooled caramel in a ziploc bag and cutting off the corner to create a make-shift piping bag.  Then you can either:

1. Take a knife and hole in the top and scoop some of the cupcake out.  Then take the “piping bag” and pipe some caramel into it.

2. Shove your finger into the top of each cupcake while they’re still warm.  Same effect.  It creates a hole.  I sorta like this method… some people might have an issue with it.  Obviously, please wash your hands before doing this 🙂 Then pipe in the caramel.

Once you’ve filled all your cupcakes with caramel.

Frost them as you’d like, either with a piping bag and tip or just a knife.  Both look lovely.  Either way garnish with some slices of crystallized ginger.

I swear these taste better the next day.  I don’t know what it is, but true story.  Would I lie to you?  Either way, we’re well into October and speeding into November.

That probably means you should give these cupcakes a try.