Pumpkin Pie Pancakes

In the past I have been kind of indifferent to gourd-based food items. I’m talking about pumpkins, squash, etc. At thanksgiving I usually went for my grandmothers cherry pie, total pass on the pumpkin pie. I prefer my risotto to be filled with basil and cheese, rather than butternut squash. However, I have recently undergone gourd conversion. I have embraced pumpkins with open arms and taken a liking to peeling chopping and roasting squash.

This week I celebrate fall with you, mostly because today was a beautiful, sunny fall day. Rather than a gross, cold, dreary fall day. Today we celebrate with pumpkins! I have always been a fan of carving pumpkins, just ask my roommates. Every year I would insist on having a pumpkin carving party. If you have never had a pumpkin carving party, then call your friends. Tell them to bring a pancake and you’ll furnish the drop cloths.

You can also run out and get a few of those pumpkin carving kits. You know what I’m talking about. They come with books of crazy patterns and tiny knives. Just be sure to get the real knives, not the childproof ones. The childproof ones are also pumpkin proof, and they will do nothing but bruise up your pumpkin. And be sure to invite one brave soul to wield the giant knife. Someone needs to open up the top of your pumpkin! Another plus to having a pumpkin carving party? Hundreds and hundreds of pumpkin seeds! Salt them up and toss them in the oven, mmmm.

My pumpkin conversion came this week from not a pie, but from pancakes. Really, you shouldn’t be surprised. I have written about pancakes twice already in three months. I love pancakes, and I really love these pancakes. The combination of spices will have you thinking you are eating a slice of pumpkin pie, except with a lot less calories! Pour on a little real maple syrup and you’ve got the perfect breakfast.

Thin Mint Ice Cream

I don’t know about you, but I can’t wait for one very special time of year. And depending on where you live will determine when you get to revel in this delicious recipe. Now I’m not talking about the first local apples, picked ripe off the tree. I’m not talking about thanksgiving, with all of the tasty foods and family moments. I’m not even talking about when the first bulbs begin to pop up from under the snow covered ground, signifying the beginning of spring. I am talking about Girl Scout Cookie time.

When I first see those sash-clad girls in the mall, or in front of the grocery store, or haunting the entrance of Wal-mart, I get so excited! Once upon a time, I was a girl scout. I was one of those over-achieving, OCD girl scouts. I had a sash full of badges. At camp I had a hat full of pins. During cookie season, I sold cookies like a Keebler Elf.

These days, I don’t sell Girl Scout cookies. I consider having lots of little girls, just so I can have easy access to cookies. If you live near me, and your little girl sells cookies, give me a call.  I’m a cookie gold mine. Last year I wound up with eleven boxes of cookies. Eleven. And remember this, I lived by myself. I like to stock up, because who knows when this time of year will roll around again! I need my cookies!!!

Now I know that depending on where you live, makes a difference with the names of the cookies. Growing up, I sold Samoas. In Wisconsin, I bought Caramel DeLites. My favorite as a kid? Tagalongs. You might know them as Peanut Butter Patties. Apparently there are two factories that produce Girl Scout cookies, thus the differing names. I believe my childhood factory had way more awesome names for the cookies.

Luckily for us all, a Thin Mint is a Thin Mint, and a Thin Mint is delicious. With the year whittling down, I am down to one last box of Thin Mint cookies. To celebrate this last box of cookies I decided to make some ice cream. Hopefully there will be little girls in sashes popping up soon, because I need me some cookies.

Roasted Red Pepper, Leek and Potato Soup

I forgot how dark and rainy fall in the northeast can be. It makes me want to hide under the covers and watch Sell This House all day long. Something about watching other people work makes me warm and happy. Maybe this is why I like teaching Bodystep classes so much? Nonetheless, fall can be so different, depending on where you live.

Fall in my hometown is cold, gray and wet. Ahh, the pleasures of living near Lake Erie. Fall in the Midwest is crisp and sunny, perfect for getting up early and drinking hot apple cider. Fall in the Rockies is fantastic with warm, sunny days and cool, dry nights. Great for hiking during the days and sleeping under heavy blankets at night.

Fall in the Northeast is a little more temperamental. We have swayed from cool, cloudy days to warm, sunny ones. I like to think of this season as a manic depressive one for the region. Maybe fall just needs some lithium. I have some in the lab, I should offer it up to the season. Here fall, would you like some lithium wire? I’ll clean the mineral oil off of it for you! Be careful though, it’s kinda flammable…

Perhaps offering the season some lithium metal is a bad idea. Maybe it just wants some soup. Soup should make it all better. This soup should make it great. Sunny days and cool nights are in my future! Not only is this soup delicious, but it is fun to make. I might just be saying that because it meant I got to use my immersion blender for the first time. You can make this soup with a simple pot and blender, altough I was more than happy to pull out my new toy. This soup has a fabulous texture, great flavor and most importantly, it’s so pretty!