What To Do with Leftover Cranberry Sauce?

29 11 2013

Make pancakes, of course!! What did you think I was going to say?

IMG_0793Last Friday my girlfriends and I got together for book club and to share a  fantastic Thanksgiving dinner. I brought some a ton of homemade cranberry sauce to the gathering thanks to using a full bag and a half of cranberries (warning- it makes a LOT). Though we ate half the sauce, there was still quite a bit left over so I brought it home.

On Sunday, as I mulled over my options for pancake flavors, I remembered that I had cranberry sauce in the fridge. Definitely pancake worthy. I wasn’t quite sure what else to pair with the cranberries, so I pulled out The Flavor Bible to see what they suggested. (By the way, this is a great gift for foodies, and that’s an affiliate link). As I read through the list, cream cheese popped out at me, since I had some in the fridge that I needed to use up. Walnuts were also on the list, and a recipe started forming in my head (with the help of some additional prompting from Bill 😉 )

It was decided that we would make maple walnut pumpkin pancakes with cranberry cream cheese filling. Phew, that’s a mouthful!


Actually, the “pumpkin” part of that recipe wasn’t part of the original plan until Bill grabbed TJ’s pumpkin butter and threw a dallop into the batter. I was skeptical, but I honestly think that it MADE these pancakes.

IMG_9348Uh, we like pumpkin butter around here. (Only three of them were mine, two were for a friend.)

The pancakes turned out great! They weren’t overwhelmingly pumpkin-y; it was more of the spices from the pumpkin butter that came through in the batter. The pancakes had a nice crunch from the walnuts, and the creamy sweetness from the cranberry filling was perfection. I will definitely be making these again!


Maple Walnut Pumpkin Pancakes with Cranberry Cream Cheese Filling

Note: these measurements aren’t going to be perfect, I often will just throw things into the batter without measuring, so some measurements are guesses!

1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup dry oats
2.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
2/3 cup chopped walnuts + extra for topping
2 eggs
3 TBS light brown sugar
3 TBS maple syrup
2 TBS pumpkin butter
1 cup greek yogurt
1.5 cups milk

For the Filling:
Mix together equal parts cranberry sauce and whipped cream cheese, depending on how much you want!

How to:

In a medium sized bowl, combine all of the dry ingredients. In another bowl, combine all of the wet ingredients.

Pour the wet ingredients into the dry ingredients, and stir until just combined.

On a hot griddle/fry pan, pour 1/4- 1/3 cup of the batter. Allow to bubble, flip and let cook through.

Layer the cranberry filling between your pancakes. Top with more cranberry filling, maple syrup and chopped walnuts.

Dig in!


Pumpkin Cinnamon Rolls

1 10 2012

On Saturday morning, I made some pancakes and I decided to make a fun topping rather than making them flavored. I sliced an apple, and tossed it in a frying pan with some butter. Then I decided it would be a great idea to add some cinnamon and brown sugar. While I was at it, why not add some chopped dates and pecans?

The aroma that filled my house was intoxicating! I was immediately taken back to my childhood, when my mom would make her famous sticky buns.

My pancakes were devoured in about .2 seconds, but I had already decided that I was going to make some of my mom’s sticky buns before the weekend was up.

Being that it is fall, I have been craving pumpkin everything. So why not put a spin on my mom’s recipe? I did a little googling to see what others had done, and borrowed some ideas from this recipe for my experiment.

I also wanted to get some more exact measurements for some parts of the recipe…


I had also planned on taking some pictures with my DSLR, but I had taken it out in the morning to take pictures of my pancakes and then my cats, and it all of the sudden stopped working. 😦 The battery was fully charged too. I tried again later, and still nothin. Anyone know a good camera repair person in the Tampa Bay area? So, pardon all my iPhone photos.

I started by making the dough on Saturday evening, along with some other recipe experiments.

doughnuts anyone? (recipe coming soon)

On Sunday, I woke up with plenty of time to make the rolls before church. Unfortunately, I hadn’t read the recipe in its entirety, as I have been known to do. I didn’t realize the rolls needed one more rise when they were rolled and in the pan. Doh!

When they had about doubled in size, I popped them in the oven until they were browned.

And flipped them to see pure sticky deliciousness.

Now I know why mom’s recipe had said “lots of Dark karo syrup”.

The verdict? delicious. but, not sticky enough.

That’s better.

They could still be a bit more pumpkiny, but overall, I was quite pleased!

Pumpkin Cinnamon Rolls

yields about 16


1 package yeast
1/4 cup warm water
1 egg
1 cup scalded and cooled milk
1/4 cup butter, melted
3/4 cup canned pumpkin puree
3/4 tsp salt
1/4 cup sugar
2 1/2 cups whole wheat pastry flour
1 1/2 cups all purpose flour
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves

~10-12 dates, roughly chopped
~1/4 to 1/2 cup pecans, chopped
1/4 cup butter, melted
brown sugar

Molasses (~1/4 cup, or more, to taste)
cream cheese frosting

How to:

Sprinkle yeast into a large bowl. Add warm water, and let it sit for about 5 minutes. It should become a little frothy.

Add egg, milk, butter, salt, sugar and pumpkin and whisk until blended.

In a separate bowl, mix flours and all of the spices (cinnamon, ginger, nutmeg, cloves). When blended, stir the dry ingredients into the wet ingredients. Beat until smooth and elastic. (Note: I halved my mom’s recipe, which would have only required 3 cups of flour. However, I used 4 cups, because I felt the dough was too sticky.)

Place the dough into a buttered bowl, and cover it until it doubles in size. (~2 hours or so) When doubled, take it out of the bowl and punch it down with your fist. Divide it into thirds. Wrap each dough ball in plastic wrap and refrigerate until chilled.

When chilled, take out one part at a time. Flour your working surface and rolling pin, and roll into a rectangle shape (or the closest you can get to a rectangle)

Brush melted butter all over the dough, and then sprinkle on brown sugar, several dashes of cinnamon, the chopped dates and pecans.

It might look like a pizza, but make sure you get those edges!

Roll it up like a jelly roll, and then slice to the desired thickness. Repeat with the other balls of dough.

Butter a pie pan or cake pan and then drizzle in the molasses. I was a little too stingy here, and wish I had opted to be a bit more generous with the molasses. My suggestion is to put in enough to just cover the bottom of the pan. You could also add some chopped dates in here too.

Add the rolls to the pan, but be sure not to overload the pan, since they need to rise one more time. Cover the rolls and place out of draft until they double in size.

When they’ve doubled, bake at 350°F for about 25-30 minutes or until the tops are browned, and when you tap on them, they sound hollow.

When the rolls are done, immediately take them out of the pan, flipping them onto a wax-paper covered plate or pan.

And of course, if you’d like to add a little more “sticky,” frost them with some cream cheese frosting. 🙂 Enjoy!


More Pumpkin Deliciousness

16 11 2011

I know this is supposed to be a “healthy living blog,” but sometimes you just need some dessert. Especially in the fall, when there are pumpkin treats everywhere. Gotta eat ’em up while you can! I mean look at these things:

Kristen’s Pumpkin Gingersnap Cheesecake

Jessica’s Pumpkin Chocolate Chip Cookies

Steph’s Chocolate Pumpkin Butter Whoopie Pies

Holy Yum.

I’ve dabbled in making some of my own yummy pumpkin treats this season. Pumpkin cake balls? Yeah baby. Chocolate + Pumpkin is the second best food combo (behind peanut butter and banana, duh!). So, I decided to go for it again, after salivating at the sight of some Pumpkin Swirl brownies on Tastespotting the other day.

Mine were more layered than swirled, but they still tasted delicious! Make these tonight!

Pumpkin Swirl Brownies

From JulieVR on Babble

adapted from Under the High Chair, Smitten Kitchen and Martha


1/2 cup butter
6 oz (6 squares) semisweet or bittersweet chocolate, chopped (or 1 cup chocolate chips)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
1 Tbsp vanilla
1 1/4 cups solid-pack pumpkin
1/4 cup canola oil
1 tsp cinnamon
1/4 tsp nutmeg (optional)


Preheat oven to 350F and butter an 8×8-inch or 9×9-inch baking pan.

In a small saucepan, melt the butter and chocolate over medium-low heat, stirring until smooth.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, beat the sugar, eggs and vanilla for a few minutes, until fluffy; beat in the flour just until combined.

Divide the batter between two medium bowls (about 2 cups per bowl) and stir the chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon and nutmeg into the other bowl. Transfer half of chocolate batter to prepared pan, smooth the top and gently spread with half the pumpkin batter. Drop large spoonfuls of chocolate and pumpkin batter on top, then gently swirl the two batters with the tip of a knife (just a table knife, so you don’t scrape the bottom of the pan with a sharp tip) to create a marbled effect.

Bake for 40-45 minutes, until just set. Cool in the pan on a wire rack. Enjoy!