Black Friday. I’ve always heard about it, but quite honestly, I’ve never paid attention to it. My participation in Black Friday shopping was always watching people go crazy on the local news channel. I’ve never ever thought about actually leaving a kitchen full of left-overs to go shopping.

Part of my lack of participation could be that I’ve already got my tree up and presents wrapped.

This morning I’m enjoying a cup of coffee and slice of my favorite pie. It’s a recipe my Moo Moo gave me years ago and it quickly toppled over pumpkin, and pecan pies. I always fuss over my pie crusts. For whatever reason, I can’t seem to get the ridges on mine to fold evenly. I recommend a pie plate that’s pretty enough that you don’t have to do the work.

Buttermilk Pie

1 1/2 cups granulated sugar
1 tablespoon flour
1/2 tablespoon grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings.

If you’re anything like me around the holidays, your schedule is full, your days are busy and you’re enjoying the hustle and bustle of the season. The other night I was out for sushi and guess what was on the radio all ready…you guessed it…Christmas music.

And this is the time of year when my spice rack gets a lot of use. Nutmeg, cinnamon, ginger, cloves go in almost everything I cook. I never really thought about spices going bad. It wasn’t until I saw an episode of Good Eats, that I had ever considered that the tin of cinnamon I’ve had since 1996 couldn’t possibly still be good.The thought of replacing all my spices (and the expense) doesn’t sound like a good time to me either. But there was some good advice that I think I can incorporate from this point forward.

• Buy smaller quantities. There’s really no purpose in buying Sam’s Club bulk spices. Not unless you’re feeding a small army on a regular basis.
• Check the ingredients. A lot of the ‘pre-made’ season blends have a higher sodium content. If you can’t live without your Creole seasoning like me, just note that you shouldn’t add more salt to the dish. There’s enough already in there.
• Keep these in your pantry. Cinnamon, Cumin, Pepper Corns, Sea Salt, Ginger, Nutmeg, Chili Powder.

Spices in mind I whipped up a breakfast this morning with something else that is ALWAYS in my pantry: Lots of canned pumpkin. Today, I made a batch of Pumpkin Pancakes. These have more baking powder than other pancake recipes I’ve tried. That made the fluffier and lighter.

No pictures of these guys either. I was towards my last batch when I finally got a few cakes that weren’t butchered. I’ve been dating the idea of getting a griddle, but I haven’t made any commitments yet. Until then, I’ll have to deal with tasty, but not pretty pancakes.

Pumpkin Pancakes
Serves 6/ 10 min Prep/ 20 min Cook

2 cups all purpose flour
4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp. ground allspice
3/4 cup sugar
1 1/2 cups solid pack pumpkin
3 eggs
1 cup milk
3/4 cup vegetable oil
1 tsp. vanilla extract
4 oz. chopped pecans (optional)

PREPARATION:
Sift dry ingredients and set aside. Using a large bowl, combine pumpkin, eggs, milk, oil, and vanilla. Add dry ingredients and stir until blended; stir in pecans just before ready to cook.

A medium heat greased griddle is best for cooking pancakes.

February 10, 2007 I purchased A Baker’s Field Guide to Cupcakes and I love this cookbook. I’m a copy cat and I need visual aids and constant inspiration. I’ve been trolling these inspirational and creative cupcake websites lately:

Buttercup Cupcake Shop

How to Eat a Cupcake 

Bake and Destroy

Back in February when I got this new cookbook, I noticed on page  80 they called a holiday I’d never heard about NATIONAL CHOCOLATE CUPCAKE DAY! OMG! I had no idea such a pleasant holiday was in the books! Move over Arbor Day. Take a back seat Sweetest Day. Chocolate Cupcake Day has arrived.

Chocolate Chip Coffee Kahlua Pound Cupcakes

Recipe found in A Baker’s Field Guide to Cupcakes