confessions of a sweet tooth

My cupboards have now been officially cleared of pumpkin. So, sadly enough my pumpkin baking is probably drawing near a close. It has been lovely. This morning in honor of Halloween I whipped up some pumpkin pancakes courtesy of a Martha Stewart recipe. It was a nice start to a festive day. Pumpkin Pancakes 1 1/4 c. all-purpose flour 2 T. sugar 2 t. baking powder 1/2 t. cinnamon 1/2 t. ground ginger 1/2 t. salt 1/8 t. nutmeg pinch of ground cloves 1 c. milk 6 T. canned pumpkin puree 2 T. melted butter 1 egg Whisk together flour, sugar, baking powder, spices and salt. In a separate bowl stir together milk, pumpkin, butter, and egg. Fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour 1/4 c. batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup. Makes 8-10. *note: I added chocolate chips to some of the pancakes...sprinkle on after putting batter in the skillet

I decided to finish off the can of pumpkin I opened the other day to make my pumkin chocolate chip cookies...turns out I didn't have quite enough and had to open another can. So, the pumpkin baking will have to continue. I can't say I'm too upset about it! This is a recipe I got from my sister Mandy. I love these muffins because not only are they delicious, but they are also low fat...no oil or butter in the recipe...can't complain about that now can we? Pumpkin Muffins 1 c. flour 1 t. baking powder 1/2 t. salt 1/4 t. baking soda 1/2 t. cinnamon 1/4 t. ginger 1/4 t. ground cloves 1/4 c. applesauce 1 c. firmly packed brown sugar 1 c. quick oats (uncooked) 1 egg, beaten 1/3 c. milk 1 c. pumpkin chocolate chips Sift together flour, baking soda, salt, baking powder, and spices. Add applesauce, brown sugar, egg, and milk; stir just until dry ingredients are moistened. Blend in pumpkin and oats and stir in desired amount of chocolate chips. Spoon batter into greased muffin t...

We took a trip to the Pumpkin Patch today which inspired me to pull out a recipe that I found last year...pretty basic as far as pumpkin cookies go, but full of all the qualities that make them delicious: moist and cake-like with a touch of spice and of course a little chocolate. Pumpkin Chocolate Chip Cookies 2 c. flour 1 1/2 t. baking powder 1 t. baking soda 1/2 t. salt 1 t. ground cinnamon 2 large eggs 1 c. sugar 1/2 c. canola or corn oil 1 c. canned pumpkin 1 t. vanilla extract 1 c. chocolate chips Preheat oven to 325 degrees. Stir the flour, baking powder, baking soda, salt, and cinnmon together in a medium bowl and set aside. Beat the eggs and sugar on medium speed until smooth and lightened in color, about 1 minute. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Stir in the chocolate chips. Use an ice cream (or cookie) scoop with a 1/4 c. capacity to make mounds on baking sheet, place them about 2 1/2 inches apart. B...