Pecan Pancakes with Caramel Apple Sauce

A couple of weeks ago, I came across a magazine at the grocery store that was packed full of Fall Recipes…so I grabbed it.  As I’m flipping through the different items, I wanted to make almost everything in there, all at once.  It was a bit distracting, and of course having to pick and choose what to make now, along with what to make later.  Well, since we recently went to an orchard and loaded up on apples, I decided to use this on my in-laws when we were all vacationing together at the beach.  They love my fluffy pancakes, so I decided to make these.  The pancake recipe is pretty much the same, except with a slight substitution of a small amount of light brown sugar and some added cinnamon.

pecan pancakes 2

The caramel apple sauce though…oh wow.  When I dressed my plate up to get some pictures and then sat down to eat, it was incredible.  I had to stop myself from eating every last bit of these three pancakes covered in bliss.  “Forget syrup, I’m making this for pancakes from now on!” I told my husband.  These were incredibly delicious, and I look forward to making them for my family next time!

For The Pancakes:

1 cup all purpose flour

1 tablespoon white sugar

1 tablespoon light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons butter, melted

1 egg, beaten

1 teaspoon vanilla

1 cup buttermilk

1/2 cup pecans

Heat skillet at medium heat.  Combine dry ingredients in medium size bowl.  Add wet ingredients, stir together using a whisk.  Batter will be slightly lumpy.  Measure batter 1/4 cup at a time, pour onto hot skillet.  Sprinkle a small amount of pecans on top of batter.  When you start to see bubbles on top of batter, flip pancakes over using spatula.  Cook until lightly browned on both sides, serve warm with caramel apple topping.

*If you’re not a fan of pecans (or nuts, in general), this recipe is very easy to omit adding nuts to each pancake.

For the Caramel Apple Sauce:

1 Granny Smith apple, peeled, cored, and sliced

2 tablespoons butter

1/2 cup light brown sugar

1/2 teaspoon cinnamon

Melt butter in small sauce pan at medium heat.  Add brown sugar and cinnamon, stir until dissolved.  Add apple slices, and cook in pan until apples are soft.  Serve warm over pancakes.

Daisy Themed Girl Baby Shower

My cousin is pregnant with a baby girl, and the family decided to throw a baby shower for her…  And guess who was asked to make the cake?  I’d be happy to!!

She loved the neapolitan cake I made for Christmas, so she requested the same flavor for her shower.  Her sister and I were coordinating how to decorate the cake, and she loved the idea for a bow on top of a square cake for a present.  So, here it is!  I used light pink buttercream to cover both tiers, and decorated with brown and a darker pink fondant.  I love the two-toned bow, it’s so cute.  The letters are made out of the fondant letters and numbers set, only the brown part is fondant, and the darker pink background is chocolate.  I attached lollipop sticks to the back of the letters to stand up on the cake.  The only downfall?  Well, the lower case P couldn’t be at the same level as the other letters.  Next time when making letters stand up on a cake, I’ll just go for all caps.  😉  Surprisingly, as time goes on, I’m less concerned about the icing reaching that perfectly smooth consistency and more concerned about the icing tasting yummy…which is why this cake’s buttercream icing isn’t all that perfect.  Technically, it’s more of a cream cheese icing, because…well, cream cheese icing is delicious.  Especially with the neapolitan flavor.

On to the cupcakes…  Under the chocolate icing is…Neapolitan!  You must be shocked.  Under the pink icing are the caramel apple cupcakes.  I tinted the cinnamon cream cheese icing a light pink to go along with the theme, and made the chocolate rattles and daisies to go on top.  Baby’s middle name is going to be Daisy, so of course there are daisies involved in this shower!

More daisies!  And rattles.  These are all chocolate lollipops, and super cute.  I was very happy with how the color scheme turned out for these lollipops, and they ended up being a good size.  Lots of sugar!  But hey, isn’t that what baby showers are all about?

Here’s the inside of the neapolitan cake…pretty and ohhhh so yummy!!

Caramel Apple Cupcakes with Cinnamon Cream Cheese Icing

Now that’s a mouthful…literally!  These cupcakes combine the flavors of caramel, apple and cinnamon.

I was wondering how the cupcakes were going to turn out, telling myself after they came out of the oven, “I should’ve put cinnamon in the batter.  Oh well, I’ll put it in the icing this time and see how it turns out.”  It was fabulous.  This way of making the cupcakes was MUCH easier than the other recipes I’ve seen, where you have to peel, core and chop up 3 apples to put into a cake.  I really didn’t have time for all of that, but knew that I had to give this recipe a shot.  Success!  I can’t wait for my mom to try these, she’s going to love them.  🙂

Caramel Apple Cupcakes Recipe:

1 box Duncan Hines caramel cake mix

1/2 cup oil

3 eggs

1 teaspoon baking soda

1 can apple pie filling

Mix all ingredients well, beating at medium-high speed until batter is well blending and apples are grated into smaller pieces.  I used a potato masher to help speed up the process with getting the apples into smaller pieces.  Using ice cream scoop, spoon batter into lined cupcake pan, bake at 350 degrees for approximately 22 minutes.  Cool completely and cover with icing.

Cinnamon Cream Cheese Icing Recipe:

1 stick butter, softened

1 lb. powdered sugar

1/4 cup water

1 teaspoon cinnamon

1 can Duncan Hines cream cheese icing

Combine all ingredients and beat at medium speed for 5-7 minutes.

Other Fall themed cupcake flavors:

Pumpkin Cupcakes

Cinnamon Hazelnut