Pumpkin Swedish Pancakes

Sometimes, just sometimes, a recipe is so delicious that it doesn't need an expertly shot photo to prove its worth. I didn't whip out my light box, teeter on the edge of my bar stools or clear off the candles on my window ledge to bring you the perfect shot. Heck, I didn't even have my darling D7000 (seriously, I take better care of that camera than I do myself) within a 5 mile radius.  Instead I was equipped only with my iPhone (and not even the new fangled 4S at that), a sunny Sunday morning and a delicious well-past-noon brunch. You know what? I'm ok with that. Sure, these pictures won't make it onto Tastespotting but you would be a fool not to make these.

While the Swedes aren't known for putting pumpkin on their plates, I say these Swedish pancakes are still authentic as they were made by a halfsies Swedish boy. I actually think that means these pancakes are  perfect, as they are half Swedish half… not. He adjusted the traditional Swedish pancake recipe by adding in one more egg, omitting the butter, adding agave, mixing up the spices and obviously adding about half a can of pumpkin.  The only issue he had is that some of the pancakes tore a little too easily as the moisture content was bumped up. He theorized that throwing in some vital wheat gluten next time might help but I'm asking you, dear readers, do you have any suggestions?

I personally am excited to try these out again and maybe use different purees in place of the pumpkin. They may or may not work but to anyone who knows me, breakfast food is my favorite meal genre and I'm pretty much up to eating or trying anything that is thrown into said category. 

Bonus to this post: a sneak peak into how I blog. Under the coves, the presence of pants is questionable, big cup of joe at my side, All Songs Considered podcast playing and handwritten recipe propped up. Sure, it's not fancy but as it is rainy and cloudy right now, it's pretty much the perfect place to be.

Pumpkin Swedish Pancakes

Invented by Andy

Ingredients:

• ~⅓-½ can pumpkin puree
• 4 eggs
• dash of: cinnamon, all spice, ground cloves, nutmeg 
• ¼ teaspoon salt
• 1 cup soy milk
• 1 tablespoon vinegar
• 1 tablespoon agave nectar
• ⅓ cup whole wheat flour
• ⅓ cup all-purpose flour
• Goat butter (to fry in)

Directions:

1. Whisk together all ingredients, except butter, until the batter is smooth and no lumps remain.
2. Heat cast iron skillet and melt butter. Add one scoop of batter and cook on one side until lightly browned.  Flip and continue cooking on the other side.
3. Serve warm with a cup of coffee and some pure (Grade B people, please) maple syrup.

Apple Spice Blondies

The reviews are in on yet another fall-themed apple dessert and there are more than a few sticky thumbs-up in the crowd. Keep in mind there might have been a slight error in tallying the votes as I'm pretty sure a lot of the ladies at girls night were licking their fingers. I know I was constantly licking spoons and stealing apples out of the batter when I was mixing up the dough. Tell me, what is better than apples coated cinnamon-y fall-flavored batter? Nothing? Nothing. That's right - you found my Achilles heel. So anyone who is trying to trick a favor or a slice of cake out of me… use this piece of information wisely.

I came across the recipe when I was trying to look for an alternative to baking a whole apple pie. Don't get me wrong, it's one of my favorite desserts out there and little is more rewarding than seeing a homemade pie emerge from of the oven. But you see people, it's a lot of work and waiting. The dough, the baking… the resisting of eating apples covered in spices and sugar straight out of the mixing bowl. Sometimes a girl just needs a break. Good thing these apple spice blondies are a pretty good pie substitute without sacrificing flavor.

Before I leave you to the recipe, a piece of wisdom: don't ship your sister these blondies 3,000 miles wrapped in only some tin foil and enclosed in a measly flat rate envelope.  It's true, they will show up on her door room stoop flattened like a sheet of paper and virtually inedible.  At least she got a sassy card with the package…

Butternut Pizza

Dear Aperture photo library: 

Why did you have to go up and delete a lot of my recently uploaded photos of food?  I know you decided to upgrade to the 3.2 version and you probably have some new features that I will probably never use but seriously?  What did I ever do to you? Because of you, I am not unable to bring the goods to my adoring (you adore me, right) fans. No maple walnut apple crisp. No rosemary pear cast iron pan cake. Basically, Aperture, right now you are the grinch of the town called The Ginger Cook-ville and I'm none too happy about it.

Lothe,

Katherine

I am completely vented and ready to move onto discussing two of my favorite thing: Glee and pizza. I've mentioned before how, every Tuesday night, my closest Seattle girlfriends and I cook dinner at Katrina's house and watch Glee. Food, show choir and 27-year olds trying to pass themselves off at high schoolers.  That is a snapshot into the secret life of the 20-something female people. Do you also remember that I said I would start bringing my camera? I finally did AND I even was able to play cheesy 1970's British photographer with Julie in the backyard while taking some head shots. What I'm basically trying to say is that we're the classiest bunch of ladies you would ever hope to meet.

Julie suggested we make a vacation of her favorite pizza at Proletariat Pizza in White Center. I made my usual half whole wheat thin crust recipe earlier in the day and other ladies were in charge of different ingredients. It's your pretty basic pizza except for that it is topped with shaved butternut squash and loaded with arugula right after it is taken out of the oven. That my friends, is the key to a perfect fall pizza. I must warn you though, this recipe will also probably appear in another location hopefully very soon. We're planning to develop our weekly cooking adventures into the greatest collaborative blog that has ever existed!