Pumpkin Spice Pancakes with Cinnamon Scented Maple Syrup: Shades of Autumn on a Plate

Originally posted on Once Upon a Spice:


“Tis the season for everything pumpkin! This time of year we find it in everything from pies to soufflés. The blend of cinnamon, nutmeg, ginger and allspice give these delectable pumpkin pancakes the perfect kiss of sweetness. The cinnamon infused maple syrup complements leaps with its warm, buttery, cinnamony goodness. In my opinion, the ideal fall breakfast.



1 1/2 cups milk: whole (preferred) or 2%

1 cup pumpkin puree

1 egg

2 tablespoons melted butter

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt


In a bowl, mix together the milk, pumpkin, egg, butter and vinegar. Combine flour, brown sugar, baking powder, baking soda, spices and salt in a separate bowl. Stir into pumpkin mixture just…

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Trick or Treat! Decorate & Eat! Fascinating & Fun Halloween Recipes “Mini Spiced Pumpkins”

Originally posted on Once Upon a Spice:

Pumpkin Spice Cakeas

This is a charming Halloween treat offered by the people at “Food & Wine” magazine. I just had to share! They are simple to put together and equally as tasty; Wonderful little ditties all wrapped in spice and orange glaze…all to begin the celebration of this ghoulish season. Bake, cool, dip and decorate! A very impressive treat to serve at a Halloween dress-up affair or serve to your little imps at home. Also, a creative alternative use for your mini bundt pans!


Mini Spiced Pumpkins


1 cup all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup unsalted butter

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup sour cream



1 1/2 cups confectioners’ sugar

2 tablespoons unsalted butter, melted

2 tablespoons water

Orange food coloring

Twelve 3-inch pieces of brown…

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Olive Garden’s Creamy Alfredo Pasta Popular Copycat Clone Recipe & a little history

Originally posted on Once Upon a Spice:


Know when, where and by whom this creamy, decadent pasta originated? Well, Pasta Alfredo was invented by Alfredo di Lelio at his restaurant, “Alfredo,” in 1914 as a variation of “Fettuccine al burro”. When butter was added both before and after fettuccine was put in the serving bowl, the dish was known as “doppio burro” (double butter). Di Lelio’s “original contribution” was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a “triplo burro” (or “triple butter”) effect. Alfredo quickly added the new dish to his restaurant’s menu after customers asked for it time and again.

This simple, superb sauce soon found its way into the hearts and minds of millions and as you can see into the popular restaurant chains famous menu as well. This super creamy and rich tasting Alfredo Sauce is so EASY to make. Simply Delicioso!



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Guest Chef Wednesday! Peg’s Amish White Bread: Uncomplicated, Multipurpose and Delicious!

Originally posted on Once Upon a Spice:

053 amish white bread square

If you’ve ever been to Amish country, you will never forget the green rolling hills offered by the vast emerald landscaping there. One of my treats while growing up was a trip to the quaint little villages in Ohio inhabited mostly by the Amish. Even then, I was humbled by their hard work, simple ways and incredible food. Their baking was second to none and even a simple white bread would leave one dreaming for more days after their memorable visits. Here’s my friend Peg’s recipe for Amish White Bread; plain, uncomplicated, highly memorable and delicious!

Peg says, “I got this recipe from a friend whose grandmother was Dutch Amish. It is very easy, and doesn’t take long to make. This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make.” Confirmed, Peg!



2 cups warm water 110*

2/3 cup…

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Happy National Coffee Day the Italian Way! Cioccolato e Caramello Gelato Affogato


What a big name for such a simple decadent treat. Serve this as a dinner aperitif—one won’t spoil your appetite. As an after dinner treat in place of dessert. Or anytime you wish to experience the harmonious blend of coffee, cream and chocolate. Let your imagination run wild with the additions: Kahlua, chocolate fudge, sprinkles, Frangelico, caramel sauce…



1 pint premium vanilla or any flavor of good quality ice cream, for the photo I used salted chocolate caramel.

4 shots hot espresso, unsweetened


For each serving, place 2 scoops of ice cream into a glass. Pour the hot espresso over the ice cream and serve immediately before the ice cream melts.



The Cheesecake Factory Cheesecake Copycat Clone Recipe

Originally posted on Once Upon a Spice:


What makes The Cheesecake Factory’s cheesecakes so creamy, wonderfully light and delicious? People flock there like doves; talk about the cheesecakes, crave them and dream about them. Let’s provide you with a dose of delectable reality! This cheesecake is out of this world! You will find the nut crust quite unusual in its taste and texture as well. This luscious dessert is extremely memorable; a fine union of flavors and textures that “if you build it they will come.” Every time! :-)

*The crust portion can easily be doubled for a thicker crust.




1/4 cup finely chopped pecans

1/4 cup finely chopped almonds

1/4 cup finely chopped walnuts

3/4 cup finely chopped vanilla wafer

2 tablespoons melted butter


1 1/2 lbs cream cheese

1 1/3 cups sugar

5 large eggs

16 ounces sour cream

1/4 cup flour

2 teaspoons vanilla extract

2 teaspoons lemon juice

the-cheesecake-factory photo sources…

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Breakfast Pizza: Greens, Eggs & Ham Traditional & Paleo; 2 in 1 The Switchback Recipe Series

Originally posted on Once Upon a Spice:


Paleo is the ultimate “go to” way of eating these days. So, I’ve decided to convert as many of my recipes into Paleo versions as possible. However, I will also add the traditional recipes as well for the “non-Paleo crowd. 2 in 1!

My promise to you: These Paleo recipes will not be slight of flavors, tastes or textures. Well, maybe a few texture differences here or there, but not by much. Yes, the ingredients may be somewhat different for the bases; like this breakfast pizza, but the flavor and appearance will mostly be the same. I’m enjoying this “Switchback” quite a bit and getting healthier by proxy in the interim :-)

**Suggestion: When printing simply delete the version you don’t want to print. Click on print, it will highlight yellow and select “delete.”  Voila!

Paleo Crust:

3 eggs

1 cup full-fat canned coconut, almond or whole milk

1/4 cup of…

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