Happy Halloween...and Welcome to November!

Happy Halloween, everyone! Just a quick post tonight--getting pretty sleepy here!

All the trick or treaters have long gone home, my family's watching "The Sixth Sense"--I've seen it a couple of times, and it's one of those that I can't watch too often, know what I mean? The girls have never seen it before, though, so.....

I was hoping to watch one of my favorite Halloween movies tonight--"Arsenic and Old Lace"...it's just wonderful! Cary Grant--isn't he just the best?! Maybe tomorrow...!

Here's my girls tonight--not the best photos ever, but since I added pictures of them when they were young, I couldn't very well leave them out now!

Annie had a friend over--Emma the bee on the left, and here's Sarah in the middle, and Annie, my cute little witch. Her other pictures didn't turn out very well, so just a group shot for her tonight!

Sarah, my 14-year-old, was an "In-N-Out" employee--do you know the restaurant? It's a pretty famous burger joint--originally just in California, but now spread out through the western states. Fabulous burgers! She made her own apron, so I was pretty proud of her for that!

They gave her their hat last time she was there, she bought a t-shirt, made the apron, and she's good to go!

One last thing....thought you might like the recipe for some pumpkin pancakes that I made for my family (and 5 other girls that spent the night!) this morning. They were absolutely DELICIOUS!!! I didn't manage to get a picture of them because, well, I was MAKING them, and they were devoured pretty quickly. That's what it's all about! Found the recipe online. It was originally printed in Bon Appetit magazine in 2000.

SPICED PUMPKIN PANCAKES

1 1/4 cups flour
3 Tbsp. sugar (I used 4 Tbsp. BROWN SUGAR)
2 tsp. baking powder
1 1/4 tsp. pumpkin pie spice (I used 2 1/2 tsp.)
3/4 tsp. salt
1 1/3 cups milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 tsp. vanilla
(I added cinnamon baking chips--of course!)

Whisk the first 5 ingredients in a large bowl to blend. Stir milk, pumpkin, egg yolks, melted butter, and vanilla together in a separate bowl. Add the pumpkin mixture to the dry mixture, stir until smooth--batter will be thick. Using electric mixer, beat the egg whites in a separate bowl until stiff, but not dry. Fold egg whites into batter. Then cook up those fabulous flapjacks!

In reading some of the reviews on the recipe, some said the pancakes were fabulous, others said that they weren't spicy enough--so I added more! I also thought that brown sugar had a bit more depth and flavor and would work really well...and it sure did!
Serve with real maple syrup, of course! You will LOVE these! I will be making them again ridiculously soon!

And now it's 12:01 am--which means HAPPY NOVEMBER! Can you believe it? Time to start planning that amazing homemade Thanksgiving meal I know you're all dreaming of--can't wait!

I'll be back tomorrow with a card or two, but for tonight, sweet dreams!

Apple Puff Pancakes, Birthday Card, and Happy Birthday, Mom!

Happy Halloween Eve! I'm grabbing a quiet moment to post this while my 13-year old daughter, Annie, and 5 of her friends are out on the trampoline telling scary stories! My husband and older daughter, Sarah, are at our high school's Homecoming game. Peace & quiet....for a few moments!

Well, the day started out in the SWEETEST way possible...Apple Puff Pancakes, courtesy of The Farm Chicks! I've made this recipe about 5 times now, and it has been perfect each and every time--an absolute family favorite! It tastes amazing, but is super easy to prepare--just takes a few minutes, really!

Backing up...my good friend, Loretta, has been in love with The Pancake House restaurant forever (a few locations throughout the country)--she introduced me to it when we went to Salt Lake City together last year for a convention. The menu item she said I HAD to order was their apple pancake. It was delicious! I've had it 2 times since then, and wanted to try to figure out the recipe.

Then, this summer, I discovered The Farm Chicks' new cookbook:

I mean, really...how could I NOT buy a book this adorable when it's just staring at me from the shelf at Barnes and Nobles? I HAD to buy this book! Little did I know how much I would enjoy it! I've made quite a few recipes just since this summer, and every one of them has been scrumptious!

Okay, back to Loretta...I told her a month or so ago that I'd finally found THE recipe. She was exceptionally doubtful! So, I was forced to invite her over to breakfast to prove it to her. That day was today!

I timed it perfectly so that the pancake came out of the oven about 3 minutes after she walked in my door. The kitchen smelled divine! She was pretty impressed when she saw it...

Oh, my! Look at it sizzling in the pan! Then I drizzled a little glaze and some maple syrup over it, and Loretta was a goner!

Here's my happy friend enjoying her SECOND serving...!

She pretty much wanted to lick her plate, but decided to vigorously scrape it clean with her fork, instead!

Loretta agreed, as I do, that this recipe for Apple Puff Pancakes is just as good (I think better!) than the restaurant version--not bad, huh? Would you like the recipe, too?! Here it is: (thanks, Serena, for letting me share it here!)

APPLE PUFF PANCAKE

(from "The Farm Chicks in the Kitchen" cookbook)

1/4 cup unsalted butter (1/2 stick)

1/4 cup packed brown sugar

1 tsp. ground cinnamon

1 apple, peeled, cored, and thinly sliced

5 large eggs

1/2 cup milk

1/2 cup flour

Dash of salt

Maple syrup or confectioners' sugar, for serving (Or both, I say!)

Heat the oven to 425 degrees. Place the butter, brown sugar, and cinnamon in a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubbly--5 minutes. Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes. Meanwhile, combine the eggs, milk, flour, and salt in a blender or food processor and process un til frothy--about 1 minute. Pour over the apple mixture. Bake until the cake is puffed and the center is set--18 to 20 minutes. Serve warm with maple syrup or sprinkled with confectioners' sugar.

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Today is a VERY special day--my Mom's birthday! Hi Mom! My Mom has always loved having her birthday be the day before Halloween. She loves fall, loves to decorate, loves Halloween...it's a perfect fit! This may be the first time I haven't made her a Halloween themed birthday card, but when I got this new Crafty Secrets' "Best Buds" Vintage Postcard Kit, this sweet image just seemed perfect for Mom.

Isnt' she sweet?! Mom loves images like this, so, here you go, Mom! (Of course she's getting the real deal!)

Didn't go overboard with the glitter this time...wanted to be a bit more delicate. I used "Waterfall" Stickles for the dots here, and a little Dazzling Diamonds sprinkled on the flowers. I did use some silver glitter for a little outlining, but not much. The birthday sentiment at the top of the card is from the Pink Persimmon stamp set "Vintage Greetings"--love this sweet font! The little flower stamp underneath the greeting is from the mini stamp set included in the "Best Buds" postcard kit--just perfect for this!

As I like to do, I want to share a few pictures of my Mom with you in honor of her birthday. I just love these photos of her when she was a little girl. Mom, since I realize you ARE still a little girl at heart (she STILL loves dolls like she always has--just bought one for herself for her birthday, as a matter of fact!), these are for you!

This may possibly be my favorite picture, ever!

Thanks for visiting me today, I love that you come, and I enjoy all of your lovely thoughts and comments--thank-you all so much!

And...Happy Birthday, Mom! I LOVE YOU!