The beautiful and insanely culinarily talented duo from Just Married & Cooking have done it again. Check out this brand new recipe for Butternut Squash Pancakes with Pecan-Maple Sauce (yum!). The organic butternut squash soup substitutes for extra flour and adds Vitamin A, Vitamin C and hard-to-find manganese and folate. This is a perfect breakfast to serve your visiting house guests over the holiday weekend – but only the ones you really like. Personally, I will be making these for a family brunch before I drag my husband to go see Edward and Bella get married. He’s a saint.
Butternut Squash Pancakes with Pecan-Maple Sauce
For the Pancakes:
◦ 3 cups all-purpose flour
◦ cup granulated sugar
◦ teaspoon salt
◦ 1 tablespoon baking powder
◦ 1 teaspoon ground cinnamon
◦ 1 17.3 oz O OrganicsTM Butternut Squash Soup
◦ 4 large eggs
◦ 1 teaspoon vanilla extract
◦ 1 cup milk
For the Pecan-Maple Sauce:
◦ 2 tablespoons butter
◦ cup chopped pecans
◦ cup O Organics Maple Syrup
Instructions
- Combine the flour, sugar, salt, baking powder and cinnamon in a large bowl. In a separate bowl, whisk together the butternut squash soup, eggs, vanilla and milk. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Set aside to rest 10 minutes.
- While the batter rests, put the butter and chopped pecans in a small saucepot over medium heat. When the butter begins to sizzle add the maple syrup and continue cooking until the syrup begins to bubble.
To cook the pancakes, heat a cast-iron skillet or non-stick pan and add just enough oil to cover the bottom. Pour the batter into the heated skillet, using a ¼ cup measure as a scoop. Cook until bubbles form and the edges are brown. Turn and cook approximately 1 minute more.
Prep time: 15 min Cook time: 15 min Total time: 30 min Serves: 16 pancakes
Oh, one more thing…tell me what your favorite holiday breakfast is from years past (because surely this recipe will move to the #1 spot) in the comment section below and enter to win a signed copy of Just Married & Cooking from the co-author, Brooke Parkhurst!
*Good luck and have a wonderful Thanksgiving holiday!*
Written by Lea Barlow •
3 Comments
My little ghouls just love Halloween. The spookier the better. They get their love of the macabre honestly, from their mama. Check out the list of eats I have compiled and make a couple for your Halloween party or just for fun!
Dead Man’s Fingers
Very ghoulish and very easy to assemble.
Poison Apples
Perfectly safe to eat…or is it? Braw-hah-hah-hah!
Pizza Mummies.
Keep it simple by adding a little extra cheese and halved olive eyes to bagel bites.
Spider Web Eggs.
For an extra-grim presentation, serve with gray sea salt and leave a few shells scattered about the tray.
Buried Alive Muffins
How adorable are these? Just buy these little baby arms at your local party store and insert into your muffins or cupcakes.
Ghostly Pancakes.
Treat the kids to these on Halloween morning.
I Scream Sandwiches. Get it?
Ice cream won’t suit every location on Halloween but it will sure cool us Floridians down after trick or treating.
Black & Orange Butternut Squash Pasta.
Going a bit gourmet with this one. I have never seen black linguine but until now I never had a reason to look.
Vampire Cupcakes
This vampy white delight bleeds when you take a bite. The kids will love it! These cupcakes are pretty time intensive but if you have the patience and baking ability, they will surely be a Halloween party hit.
Super Creepy Skull Cake.
Okay, this was made by a specialty bakery but I had to include it because it’s just so awesome. Here is a another skull cake mold that will work and take the level of baking difficulty down a few notches.
Written by Lea Barlow •
2 Comments
Stuffed Baby Pumpkins
Creative, healthy and so adorable! A great recipe the whole family will enjoy.
4 ounce(s) sweet Italian sausage
1/2 cup(s) chopped onion
1 (1 1/2-pound) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
1/2 cup(s) chopped Granny Smith apples
1/4 cup(s) white wine
1 cup(s) Israeli couscous, cooked
1/4 cup(s) dried cranberries
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) fresh thyme
1 teaspoon(s) fresh oregano, chopped
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh ground pepper
4 small (1-pound) pumpkins, hollowed out
Make the stuffing:
Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done — about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften — 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.
Bake the pumpkins:
Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately and enjoy.
*Happy Friday!*
Written by Lea Barlow •
1 Comment
This is the first school year I have had to make lunches for the kiddos and I actually really love doing it. As a child, I always looked forward to seeing what little surprises my own mom would pack for me. Because they are eating lunch at school and not at home with me, I have more latitude in my preparations. I know for a fact they won’t complain to their teacher like they would for me. It’s a perfect opportunity to introduce or re-introduce new food choices. Put away the standard peanut butter and jelly and give these versions a go…
Veggie Cream Cheese & Cucumber Slices
Almond butter with slivered almonds and dried cranberries
Blueberry Cream Cheese & Strawberry Slices
Hummus & Chopped Bell Peppers
Apple Butter & Apple Slices
Tuna Salad & Tomato Slices
Whipped Cream Cheese & Blueberries
Written by Lea Barlow •
5 Comments
