This pumpkin recipe has been on my to-do list since last Thanksgiving. Somehow, it didn’t end up on my menu last year, but I am so glad I finally tried it! The recipe was featured in an article on Inside Scoop SF, suggesting we look beyond the basic pumpkin pie for delicious Thanksgiving desserts. While I will never abandon a classic, creamy pumpkin pie, this is a scrumptious sweet treat that would surely be a welcomed addition to any Thanksgiving dessert spread! The pecan caramel upside-down topping brings to mind chewy pecan bars, and the dried cranberries are a perfectly tart complement.
Wednesday, October 12, 2011
Saturday, October 1, 2011
Thanks to a tweet by the Pioneer Woman earlier this week about a recipe from Recipe Girl, we had a deliciously sweet breakfast this morning.
This recipe starts with a basic pancake batter, but while they are cook on the griddle, you swirl a sugary, cinnamon-y, buttery filling on top. When you flip the pancake, the underside melts into the pancake and caramelizes as it finishes cooking.
To top it all off, drizzle on a powdered sugar glaze, just as you would with a big thick cinnamon roll. So delectable! This recipe makes four fairly large pancakes, but as decadent as they are, that was plenty for just the two of us!