Pavel's Bread Pudding

My Uncle Paul used to belong to a social club that occassionally held multi course dinners. One of these dinners was covered by a local newspaper and included his recipe for Bread Pudding. My uncle was quite proud of his Polish heritage and sometimes called himself Pavel, so the recipe was printed as "Pavel's Bread Pudding."  I have had a clipping of the newspaper for years and always intended to make it for my mom, my aunt, and my sister. It is a very rich and decadent dessert, so it had to be the right occasion.  Finally this summer, I decided to make it for my aunt's hot tub party, even though the occasion did not at all call for a rich and decadent dessert!  We really enjoyed this dessert, especially the sauce, and it would be a perfect dessert for the holidays.

Pavel's Bread Pudding

Makes at least 12 servings

Ingredients:
For the pudding:
Butter, to prepare the pan
1 pound brioche or Italian bread, cut into 1-inch pieces
10 tablespoons unsalted butter, melted, divided
1 cup semisweet chocolate chips
1 cup chopped walnuts, optional
1 cup half-and-half
1/2 cup whole milk
1 cup granulated sugar
6 eggs
4 egg yolks
2 tablespoons vanilla extract
1/8 teaspoon salt
2 tablespoons dark brown sugar

For the sauce:
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum or bourbon
1 tablespoon vanilla extract

Directions:
To prepare the pudding:
1. Butter a 13x9-inch pan. In a bowl, mix the bread, 8 tablespoons melted butter, chocolate chips, and nuts if using. Spoon into the pan.

2. In a bowl, whisk together half-and-half, milk, sugar, eggs, yolks, vanilla, and salt. Pour over bread. Let sit at least 30 minutes. Meanwhile, preheat the oven to 350F.

3. Drizzle the bread pudding with the remaining 2 tablespoons of melted butter; sprinkle with the brown sugar. Bake until set, about 1 hour.

To prepare the sauce:
1. Melt the butter in a small saucepan. Add the sugar, cinnamon, and salt. Stir until dissolved and bully. Remove from heat. Stir in rum and vanilla. Serve warm over pudding.

Source: my Uncle Paul

Warm Sticky Figgy Pudding Revisited

I posted this amazing recipe for Warm Sticky Figgy Pudding two years ago and promised better pictures.  I was able to capture some last year so I'm revisiting the recipe today. I make this "pudding" each year for our annual "Dickens Dinner."  It quickly became a hit the first year and will remain a staple on the menu.

This is a very rich dessert, and I only make it once a year, but it is SO worth it. The caramel sauce is an absolute must, and really, so is the ice cream.

Ina Garten had a chef friend on her show once who showed her how to make Date Toffee Pudding - the recipe I use is different because it has figs and also flecks of chocolate - to use Ina's own words against her, "how bad can that be?"

Warm Sticky Figgy Pudding

Serves 4 

Ingredients: 
For the pudding:
¾ c. dried pitted dates, chopped
¼ c dried figs, chopped
1 c. water
½ tsp baking soda
3 ½ tablespoons butter, softened
½ c superfine sugar
1 egg
1 ¼ c. self-rising flour
1 ¼ oz. dark chocolate, grated (I use Ghiradelli bittersweet chips)
Butter for the ramekins

For the sauce: 
1 c. brown sugar
1 c. heavy cream
7 tablespoons butter

For serving: 
Vanilla ice cream or whipped heavy cream (optional)

Directions: 

1. Add the dates, dried figs, and water to medium saucepan and bring to boil over medium heat. Remove the pan from heat and stir in the baking soda. Let cool for 5 minutes, then add to a blender to puree.

2. Using a hand or stand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture, and the chocolate.

3. Pour the batter into buttered ramekins filling halfway. I divided the batter equally into 4 ramekins. (At this point, I wrap the ramekins in plastic wrap and take them to my sister's house, refrigerate them during dinner, then bake them. They turn out perfect! You may bake them immediately if that works with your schedule.)

4. Bake at 350F for 20 – 25 minutes.

5. To prepare the sauce, stir the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to a boil, then reduce and simmer 5 minutes. Add the butter and stir until incorporated. (I make this at home and take it to my sister's. Then I reheat the sauce prior to spooning it over the cakes).

6. Remove the ramekins from the oven and let stand for 10 minutes. Serve in the ramekin or unmold each cake onto a serving plate. With a paring knife, cut a cross in the center of each cake. Pour the sauce over the pudding and allow it to soak in slightly, then top with more sauce as desired.

7. Serve warm topped with ice cream or whipped cream and enjoy! I highly recommend vanilla ice cream :-)

Source: Adapted from FoodNework.com – Ultimate Recipe Showdown

Note: The original recipe said it serves 4, but the reviews said it made much more so I cut the recipe in half and it was just right for 4 servings (meaning the recipe on FoodNetwork probably makes 8 servings rather than 4!)

New England Sausage and Dried Cranberry Stuffing

Now that Halloween is officially over, it's time to start getting our Thanksgiving menus together. We always have our traditional Thanksgiving Dressing on Turkey Day, but a few years ago when my we started having a December "Dickens Dinner" with my sister's family, I started making this New England Sausage and Dried Cranberry Stuffing. Since I don't eat pork, I substitute chicken or turkey sausage and even the pork-eaters love this stuffing. Whether you're looking for a new recipe for Thanksgiving or one of the many holiday dinners ahead of us, this recipe is worth trying!

New England Sausage and Dried Cranberry Stuffing

Serves 5 - 6 

Ingredients: 
6 cups white bread, cut into 3/4-inch cubes
1/2 pound sausage, casings removed (traditional, chicken, or turkey)
1/4 stick butter
3 cups onion
1/2 pound tart green apples (or your choice), peeled, cored, chopped
1 cup celery, chopped
1/2 tablespoon poultry seasoning
1/4 cup dried cranberries
1 tablespoon dried parsley
1 1/2 eggs, beaten
3/4 cup chicken broth 

Directions:
1. Place bread cubes on a large baking sheet and bake until slightly dry, about 15 - 20 minutes. Cool completely. You can also leave the cubes out overnight to dry.

2. Sauté the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Pour off any drippings from the skillet.

3. Using the same skillet, melt the butter. Add the onions, apples, celery, and poultry seasoning to the skillet. Sauté until onions are softened, about 5 – 8 minutes.

4. Mix in dried cranberries. Add the mixture to the sausage, then mix in the bread, eggs, and parsley. Season stuffing to taste with salt and pepper. Add the chicken broth to moisten stuffing depending on how most you like it (can be prepared one day ahead. Cover and refrigerate).

5. Butter a baking dish (I used a 7 x 11-inch glass dish). Transfer stuffing to the dish, cover, and bake at 350F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Source: Adapted from The Food Channel.com

Notes: I halved the original recipe, which serves 10. It calls for 4 teaspoons of chopped fresh rosemary (so that would be 2 teaspoons for the half batch) and the parsley to be fresh. Due to personal preference, I omitted the rosemary and substituted dried parsley.

Thanksgiving Dressing

Some families have the same meal every Thanksgiving, using the same tried-and-true recipes year after year; while other's menu is constantly evolving to include new twists on classic dishes. For many years, my family's Thanksgiving was the former: the menu never changed. As Bob and I started hosting Thanksgiving at our house 3 years ago, we have tweaked the menu slightly- not eliminating dishes but rather adding a few of our own (like these Mashed Potatoes with Root Vegetables, Compound Herb Butter, and Honey Butter-YUM!) Each year we learn more about which dishes need tweaking and how to better execute the meal. One thing that we will never mess with is our traditional Thanksgiving Dressing. Dressing is basically "stuffing" that is cooked in a separate dish, not in the turkey. For that reason, it can get a crispy top and edges depending on how you bake it, which I think is one of the best parts! My family has never made stuffing in a turkey (and now it's actually not recommended because you either undercook your stuffing or overcook your bird). Our dressing recipe is very basic - no organ meat, sausage, or other fancy add-ins. It's actually the simplicity that I love, and it's one of my favorite dishes at Thanksgiving. My mom and my aunt got this recipe from their mother and have each adapted their own way to make it. I've taken each of their recipes and combined them into one master recipe. This dressing was designed to go well with chicken or turkey, so it's the perfect side dish any time of year!  

Thanksgiving Dressing

Ingredients:

1 stick butter                                               

¾ cup onion, diced small                                   

1 cup celery (boiled and diced small)   

1 loaf white sandwich bread (frozen and cubed into ½-inch cubes- crust and all)                                

1 tsp. salt                                                    

½ tsp. pepper

2 tsp. poultry seasoning

¾ cup celery water, hot

¾ cup chicken stock, hot

Directions:

1. Boil pieces of celery until soft. Remove strings.

2. Chop celery and onion into small dice.

3. Melt butter in pan, sauté onions and celery until onions are soft. 

4. Combine the celery water and chicken broth in a measuring cup, making sure it is hot (heat it up if it’s not).

5. Add bread cubes to a large bowl/pan, add the salt, pepper, and poultry seasoning.  Add the cooked onion/celery mixture and the hot celery water/chicken stock.  Stir until the bread is moist.  It is better to have the bread too moist than not enough because it will be baked.

6. Spoon the bread mixture into a pan. Do not flatten it out – leave little hills and valleys for the turkey juice or gravy to settle into.

7. Bake covered at 350F for around 40 minutes, then uncover for the last 20 minutes to brown (cook time total of 1 hour).  You may also add gravy to the top intermittently during the baking process, but not the last 20 minutes because you're looking to get that crispy top.

Notes:  Aunt Suey always doubles this recipe for Thanksgiving.  The dressing needs at least 1 hour in the oven depending on how deep the pan is.  Cook at 400F for a double batch. 

Source: Adapted from my Aunt Suey and my Mom

Warm Sticky Figgy Pudding

Last year, my sister, her husband, Bob, and I started talking about how fun it would be to have a Dickens Dinner around Christmas time.  At first, we joked about having a goose and eating only by candlelight, but soon we decided that our Dickens-inspired dinner would include only elements from the classic "A Christmas Carol".  As it turns out, goose is quite expensive, so we went with a turkey.  My brother-in-law made wassail, and I made a New England Sausage and Cranberry Stuffing, which I will share as soon as I can get a photo.  One thing we knew from the start, the English holiday dessert figgy pudding was a must!  While I don't know how traditional this figgy pudding is, it had great reviews on Food Network (and was featured on Ultimate Recipe Showdown) so I went with it.  I have to say, it was one of the best desserts I've ever had!  We all agreed that it was a hit and must return to our annual Dickens Dinner. We served ours with vanilla ice cream.  The combination of the warm cake and caramel sauce with the cold ice cream made this dessert even better.  I was only able to snap some poor shots last year because it was night time and I was wrangling a 1-year old.  I hope to get some better photos this year and will add them later, but I didn't want to sit on this recipe any longer - it's too good not to share!

Warm Sticky Figgy Pudding

Serves 4

Ingredients:
For the pudding:

¾ c. dried pitted dates, chopped

¼ c dried figs, chopped

1 c. water

½ tsp baking soda

3 ½ tablespoons butter, softened

½ c superfine sugar

1 egg

1 ¼ c. self-rising flour

1 ¼ oz. dark chocolate, grated

Butter for the ramekins

For the sauce:

1 c. brown sugar

1 c. heavy cream

7 tablespoons butter

For serving:

Vanilla ice cream or whipped heavy cream (optional)

Directions:

      1. Add the dates, dried figs, and water to medium saucepan and bring to boil over medium heat.  Remove the pan from heat and stir in the baking soda. Let cool for 5 minutes, then add to a blender to puree.

           2.  Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture, and the chocolate.

      3. Pour the batter into buttered ramekins filling halfway.  I divided the batter equally into 4 ramekins. (At this point, I wrapped the ramekins in plastic wrap and took them to my sister's house, refrigerated them during dinner, then baked them.)

      4. Bake at 350F for 20 – 25 minutes.

      5. To prepare the sauce, stir the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to a boil, then reduce and simmer 5 minutes. Add the butter and stir until incorporated. (I made this at home and took it to my sister's. Then I reheated the sauce prior to spooning it over the cakes).

      6. Remove the ramekins from the oven and let stand for 10 minutes. Serve in the ramekin or unmold each cake onto a serving plate.  With a paring knife, cut a cross in the center of each cake.  Pour the sauce over the pudding and allow it to soak in slightly, then top with more sauce as desired.

      7. Serve warm topped with ice cream or whipped cream and enjoy!

Source: Adapted from FoodNework.com – Ultimate Recipe Showdown

Note:  The original recipe said it serves 4, but the reviews said it made much more so I cut the recipe in half and it was just right for 4 servings (meaning the recipe on FoodNetwork probably makes 8 servings rather than 4!)

Witches Brew Punch

Although Halloween has since passed, I wanted to get this recipe up because I think it's a great punch for any occasion - a holiday party, a baby or wedding shower, etc.  My favorite punch, Christmas Punch, has a number of ingredients while this one only has 3, and I like it almost as much!

I found this punch recipe on Pinterest last year and served it at our annual Halloween party.  I loved it so much that it made a return this year.  I've also added some suggestions to make it more festive for Halloween.

And for fun, here's a picture of my little cat:

Witches Brew Punch

Serves 12

Ingredients:
1 large can pineapple juice, chilled
1 cup orange sherbet, softened
1 2-liter bottle of orange soda, chilled
*may add rum to make it more "adult"

Directions:
In a punch bowl, stir together the pineapple juice and sherbet until the sherbet dissolves.  Just before serving, slowly pour the soda into the juice mixture.  Add more scoops of sherbet.  Ladle into cups and enjoy!

Adapted from Very Culinary

Halloween touches:
Freeze water in a disposable glove, remove the glove (it helps to run the ice hand under cold-not hot-water to get the glove to separate from the ice. Using water that is too warm will cause the ice to crack! You may have to cut the glove off in certain spots).  Float the ice hand in the punch.  I recommend making at least 2 ice hands in case of a cracking incident.  A few fingers broke off the first hand I had- which may actually have been appropriate for Halloween!

Stuf canned lychees with dark colored grapes to make eyeballs and add to the punch or to individual cups when serving.

Lychee/grape "eyeballs"!

Breaking Bad Spoiler Alert! 

My sister and brother-in-law's Halloween tribute to the finale of Breaking Bad:

Santa's Whiskers Cookies

My mom got this recipe from a friend many years ago. She always added the pecans, so I never tried them as a kid due to my allergy. A few years ago I requested that she make some without nuts so I could try them. I had been missing out all these years! These cookies consist of a buttery cookie base, and the chopped candied cherries give them a chewiness, which is nicely complemented by the crunchy coconut exterior. Plus, aren't they so festive?! These cookies have now become a part of my Christmas baking tradition!

Hope you have a wonderful holiday season!  Here is a picture of Ava with Santa from this weekend :-)

And a happier one after the bearded man was out of sight:

Santa's Whiskers Cookies

Ingredients:

1 cup butter

1 cup sugar

2 Tbsp. milk

1 tsp. vanilla extract

2 1/2 cups flour

3/4 cup finely chopped red and green candied cherries (about 1/2 of small container of each)

1/2 cup chopped pecans (optional)

3/4 cup coconut

Directions:

1. Cream butter, sugar, milk, and vanilla extract.  

2. Add flour, cherries, and pecans (if using).

3. Form into 2 rolls each 2 inches in diameter and 8 inches long.  Roll in coconut.  

4. Wrap in waxed paper.  Chill several hours.  

5. Slice 1/4" thick, place on ungreased cookie sheet.  

6. Bake at 375F for 10 - 12 minutes.  

Makes 5 dozen.

Source: my mom's friend

Honey Butter

Wow, there's a lot of 1's in the date today...and just think about what it will be like in 10 days!

Last year, Bob and I hosted our first Thanksgiving. Because my family's Thanksgiving menu has remained virtually unchanged for 30+ years, I had to be creative with how I would add my personal touch to the meal without sacrificing the dishes we've all come to expect and love. A few years ago, the amazing Annie posted some compound butters that she served at her first Thanksgiving. I thought this was a fantastic idea! No one would mind having a few extra choices to add to their roll, so it was a great opportunity for me to add a little something extra without causing a scene :-)

I found this honey butter recipe of Alton Brown's. I loved that it had cinnamon and some extra flavors. As I mentioned last year when I posted the delicious Herb Butter that these butters were my brother-in-law's favorite part of the entire meal! Either the butters were that good, or the meal was that bad (just kidding! We have our dishes down to a science at this point!)

Compound butters are not only great for holidays but there are nice way to add a little something extra to a dinner party or a small, intimate gathering with friends. Plus, they are so completely easy to make!

Honey Butter

Ingredients:

8 tablespoons (1 stick) salted butter, cut into chunks
1 tablespoon honey
1/8 teaspoon ground cinnamon
1/4 8 teaspoon vanilla extract

Directions:
1. To loosen the butter, place butter into the bowl of a mixer (or you may use a hand mixer) and beat at low speed using the whisk attachment.

2. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes.

3. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. Alternatively, use decorative tip and piping bag to pipe butter into small dishes, cover with plastic wrap, and refrigerate for at least 2 hours.

Source: Alton Brown via FoodNetwork.com

Happy Halloween with Pumpkin Pancakes!!!

Happy Halloween! Just a last minute recipe with an idea that turns ordinary pancakes into a festive treat. I have wanted to try pumpkin pancakes for a while now, and I started thinking about how to make them more Halloween-oriented - why not use chocolate chips to make them into jack-o-lanterns? My mom used to make pancakes in Mickey Mouse shapes and used chocolate chips for the face, so this concept is virtually the same.

In my opinion, pancakes should be light and fluffy, but too often the pancakes I order in restaurants are heavy and dense. Like the pumpkin waffles, this recipe uses the technique of whipping up egg whites to fold into the batter; I think this creates a super fluffy pancake. We really loved these pancakes, although they could use more pumpkin spice flavor. Next time I'll probably double the pumpkin pie spice.

Have a spooktacular day!

Pumpkin Pancakes

Servings: 2 - 3

Ingredients:
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice (double this to bump up pumpkin spice flavor)
1/4 teaspoon salt
1/2 cup skim milk
1/2 cup pumpkin puree
2 large eggs, separated
2 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract

Directions:
1. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.

2. In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract together, whisking to blend until smooth.

3. Add the wet ingredients to the dry ingredients, mixing with a spatula until just combined.

4. In the bowl of an electric mixer, beat the egg whites until thick and stiff.

5. Gently fold the egg whites into the pancake batter until fully incorporated.

6. Meanwhile, heat a frying pan over medium heat.

7. Lightly spray the pan with cooking spray or use butter or butter substitute (we like Brummel & Brown). Pour batter onto pan in 1/4-cup increments (I like scooping it with a 1/4 cup measuring cup and using the bottom of the cup to smooth out the thick batter).

8. Cook each pancake until lightly browned on each side, about 1 minute per side. Air bubbles will start to reach the surface of the pancake and escape, indicating that it may be time to flip.

9. Transfer each cooked pancake to a warm plate (or one in the microwave to prevent cooling) and repeat with the remaining batter.

10. Serve with your favorite pancake toppings.

Source: Adapted from The Curvy Carrot, originally from Bon Appetit via Epicurious

Some deviled eggs my mom made with black olive spiders on top! :)

HAPPY HALLOWEEN!!!

Apple Pie Floats

Do you ever find yourself looking for ways to use up that big container of apple cider? I always buy a big gallon of it at the apple orchard each year and then end up scrambling to finish it. This idea for an ice cream float with apple cider is fantastic! I've never thought of it before. I made one of these for Bob and I to share. Not knowing the name of this recipe, Bob took a sip and said "it tastes like apple pie!" :) He did comment that he would prefer a tad more ginger ale, so I've made a note in the recipe below to adjust to your own taste. Happy Fall!!!

Apple Pie Floats

Yield: 1 serving

Ingredients:
1 cup apple cider
1/2 cup ginger ale, or a little extra depending on personal preference
1 - 2 scoops vanilla ice cream, or any seasonal flavor such as cinnamon or apple pie
ground cinnamon and nutmeg for sprinkling
1 - 2 tablespoons jarred caramel sauce

Directions:

1. Pour apple cider and ginger ale into a glass.

2. Add vanilla ice cream.

3. Sprinkle on nutmeg and cinnamon to taste and drizzle caramel sauce on top.

4. Serve immediately with a straw and a spoon.

Source: Our Best Bites

Crescent Mummy Dogs

After seeing these adorable Mummy Dogs on Picky Palate, I made them for a little pre-Halloween get together last year. I didn't get a chance to post them before Halloween, so I saved the post for this year. I used light crescent rolls and turkey hot dogs to make them a bit healthier. You can even use breadstick dough if you prefer. These were delicious and so festive! They are perfect for a Halloween party - whether as a main dish or as a snack. I think kids would love these as well.

Crescent Mummy Dogs

Ingredients:

1 can of crescent rolls (I used light); you may use breadstick dough if you prefer

1 package hot dogs (I used turkey hot dogs)

mustard

nonstick cooking spray

Directions:

Preheat oven to 375F.

1. Separate crescent roll dough at perforations. Cut into thin strips of dough.

2. Wrap strips of dough around each hot dog to resemble mummy wrappings (as shown in photo), pressing loose edges together so they stick and stay in place.

3. Place wrapped hot dogs on a baking sheet and spray dough lightly with cooking spray.

4. Bake for 13 - 17 minutes, or until dough is light golden brown and hot dogs are heated through.

5. Use mustard to dot eyes onto mummy faces, and serve with your favorite condiments.

Source: Inspiration from Picky Palate, recipe from Pillsbury

Pumpkin Waffles

I had a recipe for pumpkin waffles that required the batter sit in the fridge overnight, intending to make the batter on a Saturday night so we could have them for breakfast on Sunday. Time got away from me and it was too late to start making waffle batter, so I decided to search for a recipe in the morning that didn't require an overnight incubation. Thankfully I found this one on Smitten Kitchen.

We loved these waffles! The whipped egg whites make for a fluffy interior, and the outside is still nice and crispy like a waffle should be in my opinion. These sort of taste like pumpkin bread! This recipes makes a lot of waffles, so we have the leftovers in our freezer. I look forward to being able to pop one in the toaster for a quick weekday breakfast!

Pumpkin Waffles


Makes 5 full traditional (not Belgian) waffles (20 squares)

Ingredients:
2 1/2 cups all-purpose flour

1/3 cup packed light brown sugar

2 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

4 large eggs, separated

2 cups well-shaken buttermilk*

1 cup canned solid-pack pumpkin

3/4 stick (6 tablespoons) unsalted butter, melted

Vegetable oil for brushing waffle iron or cooking spray

*Or use 2 cups milk with 2 tablespoons vinegar and allow to curdle for 10 minutes.

Directions:
Preheat oven to 250°F and preheat waffle iron.

1. Sift together flour, brown sugar, baking powder, baking soda, salt, and spices.

2. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

3. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter until just combined.

4. Brush waffle iron lightly with oil or spray with cooking spray (I like to use Pam for Grilling because it's a high temperature formula and holds up better to heat of my waffle iron). Pour or spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. (When I make waffles, I like to transfer the batter to a pourable measuring cup and pour it onto the waffle iron. I don't even bother spreading the batter because the weight of my waffle iron's lid spreads it nicely).

5. If serving many people, transfer waffles to rack in oven to keep warm and crisp. Repeat with remaining batter. I just cool my extra waffles on a cooling rack, break up the squares, wrap them in waxed paper, and pack them up in freezer bags. Then they are ready to pop in the toaster from frozen.

Source: Adapted from Smitten Kitchen

Pumpkin Scones

I've only made scones one other time (Chocolate Chip Scones), and I really loved them. When Annie posted these pumpkin scones almost two years ago, I immediately planned to make them. I mentioned before that sometimes I never get around to making a recipe and it gets pushed to the next year . . . that is exactly what happened with these scones, although twice. I've even bought the buttermilk twice before!

I was determined this fall to finally make these scones! We had planned a girls shopping day so I decided to bring the scones to have before we started our day. These scones are not what I think of as typical scones; they are more like a cake. My mom didn't even want to try one because she's not a big scone fan, but she thought these were more like a coffee cake, and she loved them! In fact, everyone loved these, including Bob who is a self-proclaimed pumpkin-hater! (We have since discovered his dislike of pumpkin is really a dislike of the texture of pumpkin pie!) The butterscotch chips really do add a great flavor to the scones, and the spicy glaze is nice as well. Bob has already asked me, several times, to make these again - that's a winner in my book!

Pumpkin Scones

Ingredients:

For the scones:

2 cups all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons cold, unsalted butter, cut into pieces

1/3-1/2 cup butterscotch chips

1/2 cup buttermilk

1/2 cup pumpkin puree

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

1/4 teaspoon ground cinnamon

Dash of ground nutmeg

Dash of ground ginger

Dash of ground cloves

2 tablespoons milk

Directions:

Preheat the oven to 400° F. Line a baking sheet with parchment paper or a baking mat.

1. In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk to combine.

2. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients using two forks or a pastry blender until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips.

3. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree, and vanilla extract.

4. Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with tough scones.

5. Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. I sprayed my hands with non-stick cooking spray to make this process easier and prevent the dough from sticking too much to my hands. It also helps to smooth out the surface a bit.

6. Bake the round until a toothpick inserted in the center comes out clean, about 17-25 minutes. (The original recipe stated 22 - 25 minutes, but mine cooked in closer to 17 minutes.) Allow to cool to room temperature. Slice the dough round into 8 wedges.

7. To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.)

8. Use a whisk or a plastic bag with the tip cut off to drizzle the glaze over the finished scones. Allow the glaze to set before serving.

Source: Annie's Eats, originally adapted from Joy of Baking