Saturday, September 15, 2012

Fall is in the air

Fall is in the air. The nights are cooler, the days are shorter, the air is crisp, and we all have a cold. This morning I was craving pumpkin pancakes with apple cider syrup. I also had really ripe bananas that I needed to do something with. I also was feeling like a cold was trying to hit me and two of the little monkeys had runny noses. So I set to work making some yummy treats that might help us feel better and keep from getting sick :)
Here are the recipes:

Banana Muffins (makes 12 muffins) (from That Cat Can Cook)

3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes. Enjoy!
*These are much more flavorful the next day, and they freeze very nicely too!
*Also, if you like walnuts, you can throw a handful of those in there as well for some added flavour and texture, or try adding chocolate chips, or better yet, BOTH! Yum :-D

Crumb Topping (from All Recipes)
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Mix together and sprinkle on top of muffins before baking

I actually didn't do the crumb topping, but it sounds delightful and I want to try it sometime. I did add a few drops of wild orange and On Guard essential oils (doterra brand). They are both immune boosters and blend well with the spices in the recipe. When the muffins were done, my monkeys and I loved them. There was no significant difference in the taste with the oils added.

This pumpkin pancake recipe is one that I found last fall. It was super yummy. It is also very filling. I added 2 drops of On Guard to the syrup and 3 drops of both Wild Orange and On Guard to the pancakes. Again the monkeys loved them and there was no difference to the taste. I enjoyed them as well and my sore throat is gone. :)
HOT CIDER SYRUP:
    3/4 cup apple cider or apple juice
    1/2 cup packed brown sugar
    1/2 cup corn syrup
    2 tablespoons butter or margarine
    1/2 teaspoon lemon juice
    1/8 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

Pumpkin Pancake
Ingredients
    1 1/2 cups milk
    1 cup pumpkin puree
    1 egg
    2 tablespoons vegetable oil
    2 tablespoons vinegar
    2 cups all-purpose flour
    3 tablespoons brown sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon salt

Directions:
    In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
    Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.



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