Happy Halloween all! I need to kick off this post with a song essential to Halloween:
One thing I miss about home: Our fire pit. Every Halloween, we’d invite a bunch of friends over, my mom would make a batch of white chili (which will be making an appearance sometime because my god if I were dying that would be my last meal), and sit on the front porch with a fire going passing out candy. It turns out little children with flowing costumes and fire isn’t the best combination.
One of the changes in living downtown is the access I have to everything. Need a bottle of toothpaste? CVS right around the corner. Want some popcorn? Well, by golly there is a Pittsburgh Popcorn up the street. I come from a town where you drive everywhere to get anything. It’s a quick drive, mind you, but a drive nonetheless. What is stop and go traffic? This is a foreign concept.
Aaaaaah, back breathing the “Burgh air. Kinda sad. I loved seeing Tina and her family as well as being back in a house for a little bit.
But only 36 more days until I make the trek back to Kansas for Thanksgiving break. But hey who’s counting, eh?
I never realized I was Midwest to the bone until I moved to the East. I miss my trees and land and expansive space and my car (Eunice in case anyone was wondering her name).
FOOD, MEGAN! This is a blog about food.
As you know, I took a getaway weekend trip to Detroit to visit an old friend. Saturday night, we binge baked. I think total three batches of cookies, one pot of chili, and a salad were made. By the end of the night, I was running around frazzled thinking, “Why did I miss baking so much again?”
We decided to do a little experimentation. Make chocolate chip cookies – with a twist. Instead of chocolate chips, we throw in some candy corn. Tina hates candy corn. I, on the other hand, love candy corn. The first three ingredients are sugar, sugar, and sugar (Gasp! I am a masochist and looked at the nutrition facts for candy corn.). I say irrelevant. That candy is darn near delectable.
I figured what could be better. Candy corn? Cookies? Yes and yes. For this particular recipe, conception surpassed execution. Because let me tell you, this did not work at all.
For one, the candy corn melted. Not like chocolate chip ooey gooey melted. Like melted onto the pan melted. We could barely get them off the pan, let alone get them off the pan in a cookie shape.
Then, when we took the risk and ate one, the candy corn were chewy and tough. Not exactly something we want in our cookies.
Needless to say, I was deeply saddened by this revelation. I was so very much looking forward to seeing how this would pan out. Much like most people do when they are feeling distressed, I took the issue to Facebook.
My somewhat crafty mother-in-law (she’s my sister’s husband’s mom. Sounds way more complicated than our relationship is) suggested I bake the cookies without the candy corn. Then, immediately after taking them out of the oven, throw some candy corn in them. It’s kind of like a hybrid blossom cookie.
Have any of y’all tried that before? Or have any other suggestions about how to get candy corn cookies? Leave ‘em in the comments section!
Y’all guess where I am blogging from?
Okay, fine I’ll tell you. A house!
I decided to take the LONG 8 hour bus ride from Pittsburgh to Detroit to visit my best friend Christina aka “Tina” (Only I call her Tina, but that’s neither here nor there).
Tina moved to Detroit right after we graduated high school to be closer to her family. I see her maybe twice a year, so food plus friends? What a treat this will be!
But you know what this means?
I came prepared. I made lists of cookies I wanted to make, dinners I am ready to devour, and places to eat. We are talking candy corn cookies, sweet potato chili, and cider mill donuts. Needless to say I am a little pumped for this weekend.
Don’t you worry.
There will definitely be posts to come on my baking adventures.
I may have mentioned before
or a lot, but I simply love fall. I can’t rationally explain it anymore than someone can rationally explain why Uggs are still happening.
In case you missed last weeks post, be sure to see what five fall recipes I am begging to try.
I blame the crisp air, the pumpkin, the football, the chili, really the list is never-ending. Please, indulge me. Tell me I am not the only one who has this sentiment…
What better way to kick off the autumn air than a trip to the Strip District! To all you non-native Pittsburghers, the Strip District on a weekend morning is hip-hopping with local vendors, bakers and producers. They bombard the entire street while us locals meander in and out, admiring all the yumminess. Seriously. If you are ever in town, it is a must see in Pittsburgh. It’s precious. You’ll find apples, macaroons, biscotti, and of course, Steelers gear. What more can a gal ask for?
A friend and I decided to head down for a little breakfast. Nearly famished, we find it, the breakfast to end all other breakfasts. A pumpkin pancake. It simply must be done. No hesitation.
Apparently, everyone agreed with us. The line inside the restaurant twisted all the way out the door. De Luca’s offered big promises, claiming to be “Home of the Best Breakfast in Town”. Did I mention we were staving? So rumbly, eating our hands seemed like a feasible, if not advantageous, option. This travesty did not deter us. We waited in line. And waited. And waited. Until a perky little waitress told us seats opened up at the bar. We hightailed it there. An absolutely riveting choice, we saw the cooks hustle and the waitresses scramble.
Even better, we got the first look at how they made the breakfast recipes. The pumpkin pancakes looked like an easy breakfast recipe. Naturally, it piqued my interest about how I could make this at home. More on that later, though…
Now the big decision revealed itself: Do we get two orders of pumpkin pancakes or just one? We decided to keep it modest, going with one order of pumpkin pancakes and another order of blueberry French toast to share between the two of us.
My, my, my, what a treat it was. I may or may not be salivating thinking about it. The pumpkin flavors bursted. The texture, smooth and cakey, melted in your mouth. We devoured, destroyed and dismantled that breakfast.
Bellies brimming over our jeans, we powerwalked it back to our rooms. I like to think we burned all the calories we consumed and then some. Keep dreaming, right?
Needless to say, there was no better way to start the fall season.
Now to the part that becomes relevant to you (though I hope my anecdote provided wasn’t entirely drab). I naturally began circling through all my favorite blogs, Pinterest and Google to see what the world had to offer for the splendid fall breakfast. After scouring the Internet, I found it. The fall recipe could beat the pumpkin pancakes at De Luca’s. This recipe includes a cinnamon streusel topping. What? It’s true. I haven’t tried this easy breakfast recipe out, so we shall see how it fares. However, I have high hopes it will live up to my standards. Here it is:
Pumpkin Cinnamon Streusel Pancakes:
Adapted from: Two Peas and Their Pod
For the cinnamon streusel:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into chunks
To make the pancakes:
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup milk
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- Make the streusel first. In a medium bowl, mix together all of the ingredients with a fork until you have a crumbly streusel.
- In a large bowl, mix flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- In medium bowl, combine milk, pumpkin, egg, oil and vanilla. Add this mixture to the dry ingredients.
- On medium heat, drop the batter on the skillet. Add the streusel topping. Cook on that side for 2-3 minutes. Flip the pancake. Add streusel topping to that side. Cook until golden brown.