Sauteed Apple Pumpkin Oven Pancake (and Hazelnut Maple Syrup Butter)

Dsc_8808

 

Let’s talk about something amazing.  THIS DELICOUSNESS.  My amazing
husband, whom I will boast about in this post, woke up Sunday morning
and decided to toss this one together.  Yes, you heard that right.  I
am indeed married to an incredible man who bakes scrumptous beautiful
dutch baby pancakes with fresh apples and pumpkin.  Can life be any
better than eating this on a fall morning?!?  Oh wait, it can.  He
also whipped up some hazelnut maple syrup butter to drizzle on top.
Such joy upon joys.

Sauteed Apple-Pumpkin Oven Pancake Recipe

Servings: 6 to 8  (it barely fed the two of us, and our two kids.
maybe our servings were too big?!?  can you blame us?)

4 large eggs

2/3 cup canned pumpkin

2/3 cup whole milk

2/3 cup all-purpose flour

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 teaspoons cinnamon, divided

4 tablespoons packed light brown sugar, divided

3 tablespoons butter, divided

4 large apples, peeled, cored and cut into 3?8-inch slices

Powdered sugar, for dusting

Heat the oven to 425 F. Place a large cast-iron skillet or a 10- or
11-inch round souffle or casserole dish in the oven to heat.

In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1
teaspoon of the cinnamon and 2 tablespoons of the brown sugar. Blend
for a few seconds to just mix the ingredients. Scrape the sides and
blend again to incorporate. Set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of the
butter. Add the apples and saute until just tender, about 5 to 7
minutes. Sprinkle with the remaining 2 tablespoons of brown sugar and
1?2 teaspoon of the cinnamon. Stir to coat the apples, then remove the
skillet from the heat.

Remove the cast-iron skillet from the oven and add the remaining 1
tablespoon of butter, tilting to coat the bottom.

Spoon the sauteed apples over the bottom of the cast-iron skillet.
Pour the batter over the hot apples, then bake until puffed and golden
brown, about 20 to 25 minutes. Dust with powdered sugar and serve
immediately.

Hazelnut-Maple Syrup Butter:

 
1/3 cup hazelnuts
6 tablespoons butter, at room temperature
6 tablespoons pure maple syrup

To make the Hazelnut-Maple Syrup Butter, preheat the oven to 350°F.
Spread the hazelnuts in a baking pan. Bake until lightly toasted,
about 10 minutes. Remove from the oven and rub the hazelnuts between
paper towels while they are still warm, letting the papery skins fall
off. Chop the nuts finely.
In a small bowl, combine the butter and syrup and beat with a wooden
spoon until light and fluffy. Stir in the nuts. Scrape into a serving
bowl. (Or, heat the butter, syrup, and nuts, stir, and pour into a
pitcher.)

(Recipe adapted from Lou Seibert Pappas’ “A Harvest of Pumpkins and
Squash,” Chronicle Books, 2008)

Pumpkin Chocolate Chip Bread

Dsc_8625

Can’t believe I haven’t posted these yet. Each year they are a
favorite! One of the blogs I like to follow, Beautiful Frugal Life,
just reposted them so I had to make them again at our house. Andrew
and I don’t believe in eating pumpkin bread without chocolate chips,
so I always toss a big full bag into the batter before baking. Yum!!!

Pumpkin Chocolate Chip Bread

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used coconut oil)
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three
7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and
sugar until well blended. In a separate bowl, whisk together the
flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir
the dry ingredients into the pumpkin mixture until just blended. Pour
into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when
toothpick inserted in center comes out clean.