Pumpkin Pancakes with Cinnamon Sugar

It's Pumpkin Season! My favorite go to breakfast are these amazing fluffy pumpkin pancakes with delicious cinnamon butter. The perfect amount of fall in every bite! 

Makes: 8 Pancakes

Cinnamon Butter:

1/4 Cup Butter, soft, room temp

3 Tablespoons Brown Sugar

2 Teaspoons Ground Cinnamon

Pumpkin Pancake Batter:

1 1/2 Cups all purpose flour

2 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1.4 teaspoon salt

1/2 cup pure pumpkin puree

2 tablespoon brown sugar

1 1/4 cup buttermilk

1 Large egg

3 tablespoons of vegetable oil or melted butter 

Instructions:

Cinntamon Butter: in a medium bowl combine cinnamon butter ingredients and cream together until smooth and creamy. Set aside and make pancakes.

Pumpkin Pancakes: In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt to combine.

In a separate large bowl, whisk together all the remaining pancake ingredients to combine.

Add the dry ingredients to the wet ingredients and mix together until just combines. Take care not to over mix or the pancakes will come out touch. A few clumps are fine - and encouraged even! Just make sure to work out the dry streaks of flour.

Cook the pancakes on the first side for about 1 to 2 minutes, or until the top is bubbly and the bottom edges are golden brown. Flip and cook the other side for another 30 seconds to a minute, or until golden brown and cooked through.

Serve warm with a scoop of cinnamon butter and maple syrup if desired. 

Luke's Special Omlet (Gilmore Girl Recipe #2)

 

Luke as we know or so we think is a great cook.  Since Rory was born Luke has always had French Toast on the Specials Board and he switched it with a new special omlete. The recipe shown below is what his original recipe showed ripe tomatoes, delicious bacon, and Swiss cheese. Not just an omelet with cheese. Let's all sit back and enjoy this new special. 

Season 2 Episode 18

LORELAI: I’m gonna go with the special omelet.
LUKE: Okay.
LORELAI: With a side of bacon.
LUKE: There’s bacon in the omelet.
LORELAI: Oh, then skip the bacon.
LUKE: The side of bacon?
LORELAI: The bacon in the omelet.
LUKE: Hold the bacon.
LORELAI: Can I get Jack cheese?
LUKE: On the side?
LORELAI: Instead of Swiss, Swiss is so stringy.
LUKE: Fine, Jack cheese.
LORELAI: Also, I think I’m allergic to oregano so hold that, too, and some coffee.
LUKE: So, just the eggs, tomatoes, and Jack cheese.
LORELAI: Not too many tomatoes.
LUKE: Light on the tomatoes.
LORELAI: Very light, just a teeny-tiny amount, practically none.
LUKE: I’m skipping the tomatoes. It’s an omelet with Jack cheese.
LORELAI: Perfect.

Ingredients:

3 Eggs

1/4 teaspoon Salt

Pepper to taste

2 tablespoons butter, divided

1/4 Cup grated Swiss cheese

1/4 Cup Romas tomato, cored and finely diced

2 Strips of Bacon, crumbled

1 Teaspoon Oregano

Omelet Instructions:

In a medium bowl combine the eggs and salt (pepper to taste). Whisk vigorously until the mixture has no streak of egg white or yolk. The mixture should be frothy.

Heat an 8-inch non-stick skillet or omelet pan over medium heat for 1 to 1 1/2 minutes and then add 1 tablespoon of butter.

Just as the butter begins to foam, add the egg mixture. Immediately start agitating the egg by stirring with a wooden spoon or chopsticks while shaking the pan with the other hand. 

As soon as there is no liquid egg, turn the heat down to low and shake the pan to settle the eggs. Use a thin silicone spatula to release the edge of the omelet. While releasing the edge, tilt the pan slightly in the opposite direction. 

When one side of the omelet is rolled toward the center, add the cheese and tomato. continue rolling the omelet closed and onto a plate.

Brush with the remaining tablespoon of butter and sprinkle with bacon and oregano.

Recipe from: Gilmore Girls The Official Cook Book: By Elena P. Craig & Kristen Mulrooney

Homemade Toaster Pastries (Gilmore Girl Recipe #1)

 

AKA Poptarts! Let's kick off this Gilmore Girl cooking series with the most iconic recipe of them all. The Poptart! Crunchy Pastry with a Jam filling and a light sprinkled frosting on top. Enjoy this homemade version of this delicious on-the-go breakfast.

Season 7  Episode 3

Lorelai: I opened the little silver wrapper, and I took a bite, and I thought nothing had ever tasted so good. I thought it tasted like freedom. It tasted like I was my own person. The Pop-Tart tasted like freedom and rebellion and independence. 

Makes 6 Pastries 

Ingredients: Preheat oven to 375*

For the Filling: 

1/3 Cup Strawberry Jam

For the Tart:

2 Cups all-purpose flour, plus more as needed

1 Tablespoon Wheat Flour

1 1/2 Sticks Cold Butter, diced

2 Tablespoons Light Brown Sugar

1 Teaspoon salt

3 Tablespoons Sour Cream, divided, plus more as needed

2 Tablespoons Shortening

1/2 Teaspoon Vanilla Extract

1 Large Egg, beaten with about a tablespoon of water, for the egg wash

For the Icing:

2 Tablespoons Milk

1/4 Teaspoon Vanilla Extract

3/4 Cup - 1 Cup of Powdered Sugar Sifted 

Instructions:

To make the tart: add the all-purpose flour, wheat flour, butter, brown sugar, and salt to the bowl or food processor. Mix or pulse until thoroughly combined and the texture is mealy. Add 2 tablespoons of sour cream and mix/pulse a few times. Add 1 more tablespoon of sour cream, the shortening, and vanilla. Mix/pulse until the dough combines and begins to form into a ball. The texture should be smooth, not dry or sticky. The dough should hold its shape when pressed between your fingers. If the dough feels dry, add a tablespoon or two of sour cream.

Form the dough into a disk and refrigerate for 30 minutes.

Remove the dough from the refrigerator. On a lightly floured work surface, roll the dough out to about 1/8 inch thick. Using a cookie cutter or a knife, cut 3x4 1/2 inch rectangles. Gather the scraps and reroll as needed.

On half of the rectangles, spread about 1 tablespoon of jam, leaving the edges exposed. Using a pastry brush, brush egg wash along each edge and top with a second rectangle. Use a fork to crimp the edges together and "dock" the top.

Preheat the oven to 375*F. Arrange the tarts on the prepared sheet tray and refrigerate until the dough is firm, 15 to 20 minutes. 

To make the icing: in a medium bowl, whisk together the milk, vanilla, and powdered sugar to create a thick white glue-like icing. Stir to combine. Add in more powdered sugar or milk as needed to create the appropriate texture.

Bake the tarts: until they are golden brown and cooked throughout, 30 to 40 minutes. Let cool so they are warm but not hot, about 10 minutes. Spoon 1 teaspoon of icing onto the top of each tart. Spread the icing as it begins to drip, keeping it on the pastry. Immediately sprinkle with the sanding sugar, if desired, while the tarts are still warm. Serve warm or at room temperature. Store in airtight containers. Tarts can be reheated in the oven. If not iced. 350* for 5-7 mins

Recipe from: Gilmore Girls The Official Cook Book: By Elena P. Craig & Kristen Mulrooney

Gilmore Girls Cook Through

 

Here we go, time to do this blog a bit differently. A good friend got me this cookbook for my birthday in June and I absolutely love it. I mean in all reality who doesn't love the Gilmore Girls? So I thought why not do something a little different. Something like Julie & Julia but more like Kayla is going to cook like Luke, Sookie, Mrs.Kim, Lorelai & Rory, and Sunday Night Dinners with Emily and Richard.

So grab your cup of coffee and your favorite take out and come on this new adventure with me as I cook through the Gilmore Girls: The Official Cookbook!

French Onion Pot Roast

 

A new twist on French Onion Soup! Try this delicious roast with all the same ingredients. This recipe can be easily transformed into the crock pot or instapot if you are unable to cook it in the oven. The only hard part of this recipe is the slicing of 4 onions. Pair this with mashed potatoes, rice, or pasta. 

Serves:  8

Calories per serving: 640

Ingredients:

• 4 Pounds Chuck Roast
• 2 Tablespoons Vegetable Oil
• 1 Teaspoons Salt
• 1/2 Teaspoons Black Pepper
• 4 Cups Beef Broth
• 2 Tablespoons Worcestershire Sauce
• 1 Cups Gruyere Cheese, Shredded

Preparation notes:

1. Preheat your oven 325 degrees
2. Season chuck roast with salt & Pepper
3. Add the vegetable oil to a pan. Add in your roast and brown 4-5 minutes per side
4. Add sliced onions, beef broth, worcestershire sauce, thyme and cook covered for 3-3 1/2 hours
5. Remove from the oven and remove Thyme Sprigs
6. Turn oven to broil
7. Shred Beef in large chunks and place to the side.
8. Top sliced baguettes with gruyere cheese, place bread on a sheet pan
9. Place into oven for 1-2 minutes, until cheese begins to bubble and brown
10. Serve immediately with mashed potatoes, rice, and or pasta

Recipe from: Dinnerthendessert.com

Baked Crusted Fish

 

Are you looking for a quick meal after work? This fish is super simple with all ingredients you most likely have hanging around in your pantry. I used the word fish because please use whichever your favorite is; Haddock, Tilapia, or even Salmon. This is 30-minute meal from prepping to baking. Something light to make after a long day.

Serves 5

Calories Per Serving: 189 

Ingredients:

5 Tilapia (or your favorite fish)

2 Tablespoons Brown Sugar

1 Teaspoon Paprika

1 Teaspoon Garlic Powder

1/2 Teaspoon Pepper & Salt Each

1/2 Cup Panko Bread Crumbs

1/2 Cup Fresh Parsley Leaves

2 Tablespoons Butter (melted)

1-2 Tablespoon Dijon Mustard

Directions:

Preheat oven to *425

Place fish (fresh and or thawed) in 9x13 baking dish. Spread your 1 to 2 Tablespoons of Dijon Mustard on the fish in a thin layer. 

For the seasoning mix: Mix your brown sugar, paprika, garlic powder, salt & pepper in a small bowl and spread on top of your fish. 

For the breaded topping: Mix together your Panko crumbs, chopped parsley, and butter (salt and pepper optional) and place on top of the seasoned fish. 

Bake for 15-20 mins until fish is cooked through and enjoy with a squeeze of lemon and a side of salad and or potatoes!

Recipe Adapted From https://www.asiliglam.com/

Chicken Piccata

Hello all, it has been a crazy while. I am here to show you a rather simple light chicken dish that is great for after work, school, or a weekend dinner. Here in Wisconsin, the weather is starting to get a little warmer and the snow is gone. So with that being said, I wanted something in between comfort food and something light and this dinner really hit the spot. A lightly fried chicken with a hint of lemon this chicken is a great dinner. 

Serving: 6

Ingredients: 

4 Boneless Skinless Chicken Breasts (Pounded thin and cut in halves)

2 Eggs

2 Tablespoons Dry White Wine or Chicken Broth

5 Tablespoons Lemon Juice 

3 Garlic Cloves, minced 

1/8 Teaspoon Siracha

1 Cup Flour

1 Cup Parmesan Cheese

1/4 Cup Parsley Flakes 

1 Teaspoon Salt

Vegetable Oil 

Directions:

Preheat oven to 250*

Pound out the chicken and flatten out breasts into 1/4 inch thickness. 

In a shallow dish combine egg, wine or chicken broth, lemon juice, garlic, and siracha. In another shallow dish combine flour, cheese, parsley, and salt. Coat chicken with flour mixture, dip in egg mixture, then coat again with the flour mixture. 

In a large non-stick skillet, heat up vegetable oil and brown chicken halves for 3-5 minutes on each side or until the juices run clear. Remove from pan and place on a baking sheet with a cooling rack in the oven to keep warm. 

When all chicken is done, take out of the oven and serve with mashed potatoes, noodles, or rice. 

Recipe Adapted by: https://www.tasteofhome.com