Pumpkin Pie Pancakes

Cook time: 3 mins
Yield: 16 pancakes


1 Cup All Purpose Flour
½ cup canned Pumpkin Puree
1 cup buttermilk (or milk)

2 TBS Sugar
2 large eggs
¼ cup Canola Oil
1 tsp Vanilla Extract
1 tsp baking powder
1 tsp baking soda
1 TBS pumpkin pie spice
½ tsp salt
Non stick cooking spray


Whisk flour, baking powder, baking soda, pumpkin pie spice, salt and sugar in a large bowl. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.

Spray a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.

Pour batter by scant 1/3 cupfuls into skillet, working in batches. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying skillet with no-stick cooking spray between batches as needed.

Serve warm with syrup.

Pumpkin Gooey Butter Cake with Cinnamon Whipped Cream

courtesy of Chef David Lawrence's blog:


1 package Butter Recipe Golden cake mix
1 large egg
8 tablespoons unslated butter, melted


1 (8-ounce) package cream cheese, softened
1 (15-ounce) can solid pack pumpkin
3 large eggs
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted
1¾ cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg


2 cups heavy cream
2 teaspoons pure vanilla extract
3 tablespoons sugar
1 tablespoon of cinnamon, or to taste

Preheat oven to 350 degrees.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the confectioners’ sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh cinnamon whipped cream.

Tilapia with Lemon Butter Sauce


4 teaspoons flour, divided
1 teaspoon seasoned salt (or Paprika)
large zip-top bag
5–6 sprigs fresh Italian parsley
juice of 1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine (or chicken broth)
*capers* optional


1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set
   aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons).
   Slice (rinsed) lemon in half. Set both aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones by
    pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly
    and shake to coat. Wash hands.
3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook
   3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula,
   distributing butter under each fillet. Cook 3 more minutes until fish is golden and
   flakes easily. Place fish on serving plates.
4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from  
    lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir
    parsley (and/or capers) into butter sauce and serve over fish.
CALORIES (per 1/4 recipe) 249kcal; FAT 10g; CHOL 108mg; SODIUM 509mg; CARB 3g; FIBER <1g; PROTEIN 31g; VIT A 2%; VIT C 7%; CALC 0%; IRON 2%

Nutella Cookies

from "Laura's Best Recipes"


1 Jar of Nutella (375 Gr.)
2 1/2 Cups - Flour
1 Cup - Dark - Semi sweet chocolate morsels
1 Cup - White - chocolate morsels
1/3 Cup - Milk
2 Eggs
1/2 Cup - Sugar
1/2 - Stick of butter
1 Tsp - Baking soda
1/2 Tsp - Salt
2 Tsp - Vanilla extract


In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
Mix all the ingredients well.
In a separate bowl, add the flour and all the chocolate morsels. Mix everything well with a spoon.
Mix the vanilla extract and the milk.
Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
Refrigerate the dough for about two hours.
After the refrigeration the dough will be much firmer and easier to roll into small balls. Roll the dough into balls the size of a golf ball and place on cookie sheet about 1 1/2 inches apart.
Bake for 10-12 mins. at 375F.

Pomtini and Green Apple Martini

Serves 1
By Chef David Lawrence

3 ounces good vodka
3 ounces pure pomegranate juice
1 ½ ounces triple sec
1 ½ ounces freshly squeezed lime juice
2 tablespoons simple syrup*

Pour vodka, pomegranate juice, triple sec and lime juice into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and let the party begin!

*Simple syrup is incredibly, well, simple to make. Combine 1 cup of granulated sugar with 1 cup water. Bring to the boil, stirring until sugar has dissolved. Allow to cool and store in the refrigerator.

Green Apple Martini
Serves 1

3 ounces good vodka
3 ounces Apple Pucker
1 ½ ounces sweet & sour mix
1 ½ ounces 7-Up
Green apple, thinly sliced, for garnish

Pour vodka, Apple Pucker, sweet & sour and 7-Up into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and float a thin slice of green apple on the top. Cheers!

Caramel Apple Martini: Add 1 ½ ounces of caramel flavored syrup to the mix before shaking.

For a little extra color add a splash of grenadine syrup after straining into the glass, but don’t stir! Otherwise, you’ll just end up with a mottled mess. The syrup will settle to the bottom and add an extra layer of color and flavor. Garnish with a maraschino cherry.

Eggnog Cheesecake

Courtesy of Chef David Lawrence

Serves 8 to 10

2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

3 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3 tablespoons all-purpose flour
1 cup best-quality eggnog
2 Tablespoons brandy, dark rum, or Cognac
1½ teaspoons freshly grated nutmeg

Preheat oven to 325 degrees.
Pour graham cracker crumbs into a 9 inch-diameter spring form pan; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan. Bake crust for 10 minutes. Remove from oven and cool completely. Increase oven temperature to 425 degrees.

In the bowl of a freestanding mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add vanilla extract and mix until incorporated. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Mix in flour, eggnog, brandy, and nutmeg until just incorporated. Pour batter into cooled, crust-lined pan and bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 35 to 40 minutes, or until cake has a slight jiggle in the middle, and is slightly firm to the touch.

Run a thin-bladed knife between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.
Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

Serve topped with fresh whipped cream.