I recently had half a can of pumpkin left over from making a batch of my favorite pumpkin chip muffins, so I mixed up a batch of seasonally-appropriate pumpkin pancakes over the weekend. They’re easy to make and smell amazing as they cook, and the spice and sweetness level is perfect when paired with maple syrup. I added a sprinkling of toasted, salted pecans for extra crunch and it was a great addition.
This past holiday season I found myself in need of a treat to make for our neighbors, who were doing us the favor of cat-sitting while we were away in California. The only problem was that I’d already denuded my refrigerator of standard ingredients for baked goods– no butter, no eggs, and I didn’t even have much chocolate in the house! What to do?
Enter the molasses cookie. Spicy and subtly sweet, it sounded like a perfect holiday-themed treat. I found a recipe that eschewed eggs and used oil instead of butter, which also kept the cookies moist and chewy rather than cakey. (seriously, they stayed moist for over a week!) A hefty dose of ginger, both powdered and crystallized, paired with the dark molasses to keep the flavor profile interesting.