I sincerely apologize for the lack of posts this month. The power cord to my computer died a couple weeks ago and my computer has absolutely no battery life. I used ebay for the first time and ordered a new one... but that was about 2 weeks ago and here I am still.. with no cord. Ebay: you suck. So any food updates have to wait now, which is so unfortunate because we have been making such wonderful meals and desserts lately! I will make up for this hiatus though. Classes end this week and then I'll be blogging every other day about all our Christmas goodies! So cross your fingers that my cord comes this week please! I cannot live in the stone age any longer.
When I was little, Halloween was my favourite holiday. I still love it, even just for the costumes. We had quite a festive Halloween weekend this year, which I enjoyed profusely. From start to finish, we celebrated for the entire weekend. On Friday my housemates and I went on a really cute trip, complete with hayrides, to a farm that has a huge (and difficult) cornmaze. It was at night, so obviously ten times more fun. Afterwards there was a bonfire, marshmallow roasting and hot apple crumble, which was all needed at this point as we nearly froze that night. On the Saturday we spent hours preparing our costumes: we were four counting sheep and Little Bo Peep. How cute is that? The best part was that I got to wear my costume twice! Once to the party on Saturday, and again on Sunday as three of us participated in Trick-or-Eat. Rather than asking for candy at people's doors, we asked for food donations. But oh, how wonderful it was to go trick-or-treating again, I felt so young! And of course, some people gave us candy as well as the food.. hehe. And if that didn't make me feel like a kid, we also watched The Nightmare Before Christmas and Disney's A Halloween Treat. Yep, I'm a 7-year-old and I love it.
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1/2 cup chopped walnuts
Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves.
In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.