Tag Archives: syrup

Calabaza en Tacha

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Good Morning!

All of my Thanksgiving grocery shopping is done! If I forget something minor I just change my menu a bit to go with whatever I have on hand. I am definitely not one of those to run out to the store for one item when the lines are super long…I can’t handle that! OK…I usually send my husband if I have to!

For me pumpkin season has come to kind of an end with Thanksgiving dinner. I have a gorgeous pumpkin recipe for you today .

This is delicious! You can have this  candied pumpkin as part of your Thanksgiving meal, dessert or even breakfast!

Calabaza en Tacha

Ingredients

  • 1 pumpkin (about 5lbs)
  • 2lb brown sugar
  • 2lb piloncillo
  • 1 cinnamon stick
  • 2 anise star
  • 10 cloves
  • ½ gallon water

Directions

For the caramel:

  1. In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half.
  2. Prepare the Pumpkin:
  3. Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices.
  4. Preheat oven to 325 degree
  5. In a roasting pan bake pumpkin with caramel, for approximately  1 hour until pumpkin is tender, you will need to baste every  15 minutes.
  6. Serve warm with caramel.

Make sure you don’t eat the pumpkin skin! My mom makes the same recipe but using sweet potatoes. You would almost think the star of this dish is the pumpkin but I feel that it’s the syrup. It is just delicious and any leftover syrup you have could probably be incorporated into other recipes.

Happy Monday!

Besos,

Flor

Recipe Source SweetLifeBake

 


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Apple Cider Pancakes with Apple Cider Syrup

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Hey!

On my las post I forgot to mention a movie my husband and I went to see on Tuesday. We received free tickets to see a screening of the movie “About Time” that will be in theatres on November 1st  or 8th. It was such an excellent movie! It stars  Rachel McAdams and male actor but unfortunately I don’t know his name. It was a comedic love story. It was very funny but also had some very emotional scenes. I had to catch myself from crying during the movie. If you get a chance to see it please do!

Now that the cooler fall weather is here it is perfect for long lingering breakfasts on the weekends. Take advantage of making these while it is apple cider time!

Make sure these are nice and warm when you eat them. So good…so good that my husband ate this whole stack plus eggs all by himself!

The recipe for the syrup makes quite a bit I think so make sure to refrigerate the left overs and save to serve with other pancakes, waffles or french toast.

Apple Cider Pancakes

This recipe makes a large batch. If you are making these for 2 or 3 people, just save the extra dry mix as in an airtight container until ready to use. 

  • 3 cups whole wheat flour (or white flour)
  • 3 cups white flour
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons baking powder
  • 1 tablespoon salt

Pancake Ingredients

  • 1 cups dry pancake mix
  • 1 egg, separated
  • 2 tablespoons olive oil
  • 1/4 cup buttermilk
  • 1/4 cup plain yogurt
  • 1 teaspoons honey
  • 1/2 cup apple cider (or apple juice if you can’t find cider)
  • Unsalted Butter (both for cooking the pancakes and topping them when they are finished)

Pancake Directions

Place the 1 cup of dry mix in a large bowl. In a small bowl, whisk the egg white, buttermilk, yogurt, honey and cider. In another small bowl, whisk together the egg yolks and olive oil. Whisk the wet ingredients in one bowl until combined. Pour the wet ingredients into the bowl with the dry mix and stir until just combined. It’s Ok if there are some lumps.

Heat 1 tablespoon of butter or vegetable oil in a medium pan. Measure 1/3 cup of the batter and pour into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake. Be sure to add more butter or oil as needed so the pancakes don’t stick.

Apple Cider Syrup

Ingredients

  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 2/3 cup apple cider or juice
  • 1 cinnamon stick (1-1/2 inches)
  • Dash ground nutmeg

Directions

In a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Pour into a bottle with a tight-fitting lid and store in the refrigerator for up to two months.

While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Pour syrup over pancakes and devour!

I am not the kind of person to be in my pj’s all day at all. I need to shower as soon as I get up and get ready for the day. But the fall and winter weather I think I do tend to stay in my pj’s just a bit longer…especially if I get to make and eat a warm and comforting breakfast like this one!

Enjoy!

Besos,

Flor

Recipes adapted from tokyoterrace and thecomfortofcooking

Pumpkin Spice Syrup

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Hey!

This weather here has been crazy! In the 80’s! The rain we’ve had has been nice! What do we expect in the Chicagoland area? A little bit of everything!

How many of you drink coffee every morning? I know I drink at least 2-3 cups every morning before heading out to work. I don’t do much in the mornings. I am not the type of person who does laundry and cleaning before going to work. I leisurely drink my coffee and check my e-mails.

About 3 years ago I stopped putting sugar in my coffee. Why? I was trying to cut out a bit of sugar and now I am really used to non sweet coffee.  I love the pumpkin coffee and lattes at Starbucks and Dunkin’ Donuts. I don’t have them that often…they are more of a treat for me than a regular every fall day thing. When I saw the recipe for this Pumpkin Spice Syrup I went crazy! Y

Now every fall day I can enjoy pumpkin flavored coffee and The King. And yes, I realize it has sugar in it.

Homemade Pumkpin Spice Syrup

Ingredients

  • 1 Cup water
  • 3/4 Cup brown sugar
  • 1 Tablespoon pumpkin puree
  • 1/2 teaspoon pumpkin pie spice

Directions

  1. Combine water and sugar in a microwave safe bowl and heat through (4-5 minutes).
  2. Stir until sugar is dissolved.
  3. Whisk in pumpkin puree and spices.
  4. Drain over a small sieve or cheesecloth.
  5. Store in an airtight container in the refrigerator for up to 2 weeks.

Add as much or as little of the syrup to your coffee as you like! This is delicious, inexpensive and easy to make. What could be better?

Something that might be better is shoes. If you’ve read my blog for a bit you know that I have foot problems but I love shoes…that’s just the worst combination! I feel super comfy in wedges so I went on a shopping spree online! What is wrong with me? Half of the shoes I bought I can’t use until next summer but I got some great deals! I guess I am telling you this because I feel a bit guilty. The next few days will be awesome as my shoes arrive. I am super excited but feeling guilty…well, not that guilty!

Happy Friday!

Besos,

Flor

Recipe source In Katrina’s Kitchen