Luke's Pumpkin Pancakes with Cinnamon Butter

We're all friends here, right? Since we are, you will know how very much I love the Gilmore Girls. And I watch the episodes over and over. And it never gets old.
In Season 4 of the Gilmore Girls, Luke shocks Lorelei and Rory with Pumpkin Pancakes with Cinnamon Butter. Well folks, here they are. And if you are obsessive like me, you can watch the episode while enjoying these pancakes. And you have my permission to daydream about Luke eating them with you.

Pumpkin Pancakes with Cinnamon Butter
Adapted from Annie's Eats

1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil

Combine the flour, brown sugar, baking powder, salt and spices in the bowl of a stand mixer. Combine the milk, pumpkin, egg and oil. Using the paddle attachment, slowly add the wet ingredients to the dry. Let the batter sit for about ten minutes.

Heat a skillet to make the pancakes. We like our pancakes a bit larger- but make them the size you prefer. Serve with maple syrup and cinnamon butter.


Cinnamon Butter
1 Stick of Butter
1 tbsp. brown sugar
1 tbsp. cinnamon

In a stand mixer with the whisk attachment, whip the butter, brown sugar and cinnamon. I put the finished butter in parchment paper and roll it up, to create a roll of butter. Place the roll in the fridge or freezer for easy slicing.

SK's Acorn Squash Quesadillas

Mr. Radar and I loved this recipe. Except for one tiny problem. This is HOT!!! Mr. Radar loved it- and he loves spicy food- but even he was grabbing a glass of milk to put out the fire in his mouth.

So, I've reduced the pepper content in here. I think spice level depends on the freshness and quality of the hot peppers you use. We procured our peppers from our friend, George. I also added some black beans for some protein. Forget the salsa. Serve this with a heaping spoonful of sour cream.


Acorn Squash Quesadillas
Adapted from SmittenKitchen


1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano peppers, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mozzarella cheese
1/2 cooked black beans (unflavored and rinsed if from a can)
Butter for frying quesadillas



First, roast the acorn squash. Preheat the oven to 400. Halve the squash, scoop out the seeds, and cut each half into half-inch slices. Rub the slices with olive oil and roast for about 20-25 minutes, until soft.

If you are more patient than I am, wait for the squash to cool. (I, of course, would rather burn my fingers than wait...do I have something wrong with me?!) Cut the skin off of each slice carefully, trying to preserve as much flesh as possible. Dice the squash.

Saute the onions, garlic, jalepeno and poblano peppers in a large skillet. Add the squash and cook for another 5 or 10 minutes, until the squash is very tender. Add the black beans.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Generously sprinkle with cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut into wedges and serve hot!

Will offerings of fall soup excuse my absence?

So, I've been gone. Mostly, it is because my brother, Ian the animal tamer, came to visit me for a little more than a week. Secondly, I'm going for a whole blog redesign. I suck at this, so it is going very, very slow. I've also experienced a number of pretty severe recipe fails. I don't fail all that often, but I have to tell you some of these fails were epic. I've had some triumphs, too. I've had success with some great recipes- apple butter, squash quesadillas, maple burgers, summer peach cake. I've also had some original creations this month, including pistachio pesto gnocchi, brown butter sage & squash lasagne, nutty apple crumble, homemade ketchup, and lemongrass scented butternut squash soup.

This soup is fresh, almost fruity. I wasn't in the mood for a heavy, cream laden squash soup. So, I improvised using ingredients I procured at the Yellow Springs Farmer's market. It has a light almost effervescent texture. I used a Cortland apple to lighten the soup. I would suggest using a firm, white fleshed varietal like the Cortland, Roxbury Royal or McIntosh. A bonus for those sensitive eaters, this recipe is vegan & gluten free.

Lemongrass Scented Butternut Squash Soup


1 medium butternut squash, chopped into 1 inch chunks
3-4 stalks of fresh lemon grass
1 Cortland apple, chopped
32 ounces of vegetable stock
1/2 inch piece of ginger, cleaned and peeled
regular coconut milk, to taste
Place the squash, apple, lemongrass, ginger and stock in a stock pot. Bring to a boil, then reduce to a simmer for about 20-25 minutes or until squash is fork tender.
Let the mixture cool for about 5-10 minutes. It should still be warm, but not hot. Pick out the lemongrass stalks. Puree using an immersion blender. Reheat to desired temperature when ready to serve.
Spoon soup into bowls. Pour 1-2 tablespoons of coconut milk in each bowl before serving. You can use a toothpick or knife to make a design with the coconut milk. (Obviously I fail with the artistic presentation, but you get the idea).

You forgive me now, right?

As always, many of my recipes can be found on Food52.