Why in the world have I waited so long to start cooking with pumpkin? No obviously I’ve baked with pumpkin, but until now- savory pumpkin recipes were nothing but a figment of my imagination. But they are here and now I can’t get enough. The mild nutty flavor that lends itself so well to spices, sugar and pretty much every baked good you can think of is also delicious when swirled into cheese sauce. I mean pretty much everything is good in cheese sauce, but still.
When a savory dish makes an appearance in my home two times in one week I know it’s worth sharing with you guys. I’m all about a nice, filling, savory breakfast on the weekends, something Andy & I can eat while giving little bites to Hugo as well. This my friends, was a huge success on all accounts.
It starts with some baby potatoes that are crisped up in a skillet with some garlic and peppers. Next comes kale that gets tossed until just wilted and soft. Finally eggs go on top with some grated cheddar. The whole skillet gets baked for a few minutes until the eggs are just cooked with the yolks still nice and runny. (You can change the baking time depending on how done you like your eggs.)
There is no hiding that I love baking and cooking the the Fall more than anything. Something about the crisp weather, seasonal flavors, and general “coziness,” that makes me want nothing more than standing over a toasty oven. Over the last years I’ve made so many wonderful autumn-y recipes that I thought I’d take this chance to take a trip down memory lane! (Yes they are mostly pumpkin- love that stuff what can I say!)
We’ve already discussed how everything is better when it’s mini right? I mean come on- mini=cute and I love cute things. So, whenever given the chance to shrink things down to itty bitty proportions- I take it! This is my favorite pumpkin cake, made into teeny 3-inch layer cakes. I think they are just about the cutest things ever and it doesn’t hurt that they are also delicious.
I wanted a super-thin layer for these cake-lets, so I poured the batter into a half-sheet pan and cut out little rounds using a 3-inch biscuit cutter. Those layers were frozen and frosted into little layered beauties. Now this recipe is top notch whether you want to make a full-sized layer cake or even cupcakes. (I tell you I make it every year!) But I made these cakes with a special occasion in mind, so I thought mini individual layer cakes was just the thing.
So here was the situation: I’m sitting down for breakfast at my Mother-in-law’s a few weeks ago, and she brings a stack of the fluffiest pumpkin pancakes to the table. She’s got one heck of a green thumb, and her late summer harvest yielded lots of cooking pumpkins which meant we enjoyed a weekend of fresh pumpkin inspired recipes. Anyway, I couldn’t get over how fluffy, light and delicious these pancakes were.
I asked for the recipe which she said she had printed from the internet and when she found it, guess what- it was my recipe! Ha! Hers were way better than I remember mine being- so I thought I should take her notes on the process and re-post this baby. Truly they are too good to be passed up and I really love re-circulating some of these oldies but goodies.