Pumpkin Pancakes

Happy Halloween! We started out our holiday with some festive pumpkin pancakes and boy does it smell like fall in here! These contain the perfect blend of spices and warm you up on a chilly morning. Serve them with hot maple syrup (pure is best) and a dallop of whipped cream (we made ours look like Jack-O-Lanterns) for a fantastic fall or festive breakfast!

Pumpkin Pancakes

2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups milk
1 cup canned pumpkin (NOT pumpkin pie filling...we prefer Libby's) 
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar

Mix together the milk, pumpkin, egg, oil and vinegar. Set aside. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg and salt. 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 1/3 cup for each pancake. The batter is thick, so you may need to spread it out with the back of a spoon. Brown on both sides and serve hot with pure maple syrup. 

Hoot Owl Cookies

I love holidays and I love traditions with my kids. Halloween is one of my favorite times of year. There are so many opportunities to be together doing fun fall things together...apple orchards, pumpkin patches, nature walks...and of course, fall baking. These cookies have been made in Kandi's kitchen since I was a little girl. They are adorable and the kids start asking about them as soon as October hits. 

Hoot Owl Cookies

1 3/4 cup flour (If dough is a sticky, add a little more)
2 tsp baking powder
1/2 tsp salt
1/4 cup butter or margarine
1 cup brown sugar
1 tsp water (optional...check the consistency. It should be dough, not crumbly...but also not too sticky)
1 egg
1 tsp vanilla
1 1/2 oz unsweetened chocolate
1/4 tsp soda
m&ms and cashews

Cream butter, sugar, egg and vanilla well. Melt chocolate in a separate bowl. Set aside to let cool. Add dry ingredients gradually to egg mixture. Beat well. Add water if needed. Put 2/3 dough on a flour board and mix in chocolate. Roll into a log (looks like a large tootsie roll...) Roll out white dough and fold around chocolate dough. Chill 1/2-1 hour in tinfoil. Slice. Press two slices together slightly to make the eyes. Pinch ears. Add m&ms and cashews. Bake at 350 for 8-12 minutes.