Apple Pumpkin Pancakes #SundaySupper

Apple Pumpkin Pancakes

Apple Pumpkin Pancakes

Apple Pumpkin Pancakes – the Ultimate Fall Recipe!

It’s finally Fall. In fact, yesterday (Saturday) was the first official day of Fall. And in St. Louis where I live it finally feels like Fall.

If you know me at all, maybe you’ve heard me mention how much I hate summer and that my favorite time of year is Fall. You might imagine how happy I am now that the St. Louis weather has shifted and the heat is gone, replaced by cool, crisp weather. I love it. I love Fall clothing, I love Fall baking, I love Fall… well, everything.

Fall makes me think of apples and pumpkins, making caramel apples, carving pumpkins with the kids,  sipping hot apple cider and roasting marshmallows around a bonfire in my backyard, making pumpkin pie or even pumpkin pancakes. I think of the leaves changing and then falling to the ground and the crunch they make beneath our shoes when we walk. I can smell pumpkin pie baking when I think of Fall. I think of corn stalks and mazes. This really is my favorite time of year.

Our theme this week for #SundaySupper is Apples. And while many people think of Apples first when they think of Fall, I actually don’t. I think of Pumpkins. It’s the time of year where my kitchen is almost always filled with the sweet scent of pumpkin baking from Pumpkin French Toast to Pumpkin Pie Donut Muffins. And I hit the savory side of things as well, with a delicious Pumpkin Ravioli that is coming up this week.

Don’t get me wrong, I love apples too. One of our favorite, quick go-to snacks are these Easy Apple Dumplings. So when the theme popped up, I thought why don’t I combine the two delicious flavors – pumpkin and apple – and create a recipe with both. The ultimate (if you will) Fall recipe. I already had the pumpkin pie pancake recipe,  I just needed to add the apples and make sure it would work.  Oh, and it did. It was most definitely Fall on a plate smothered in delicious maple syrup.

So I present to you, these delicious Apple Pumpkin Pancakes I made for this week’s #sundaysupper.

5.0 from 4 reviews
Apple Pumpkin Pancakes #SundaySupper
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These have the fresh taste of Fall. Imagine crisp mornings, hot cups of cocoa or apple cider and a big old plate of these amazing Apple Pumpkin Pancakes!
Serves: 4 servings
  • ¾ cups milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 3 Tablespoons white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 Tablespoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 egg
  • 1 Tablespoon of butter, melted
  • 3 Tablespoons canned pumpkin
  • 1 cup chopped apple
  1. Measure out the milk. Add the vinegar. Allow to sit for about 5 minutes. If you have buttermilk you can use ¾ cup of that instead. I love buttermilk but I rarely have any so I just do it this way.
  2. In a bowl, combine the flour, the sugar, the baking powder, the baking soda, pumpkin pie spice and the salt.
  3. After five minutes has passed, whisk the egg and the butter into the soured milk. Add the canned pumpkin and whisk again.
  4. Pour the flour mixture into the pumpkin mixture whisk until lumps are gone. At this point, you can see whether you need more liquid or more flour. (this will probably depend somewhat on how much pumpkin you used) Add milk and/or flour by Tablespoons until you are happy with the consistency. (usually I just leave it as is, but in case you like a different texture batter).
  5. Mix in the cup of chopped apple.
  6. Heat a large skillet over medium heat or a griddle set to 360 degrees, and coat with cooking spray. Pour ¼ cup of batter onto the skillet or griddle, and cook until bubbles begin to appear on the surface.
  7. Flip ONLY once with a spatula, and cook until golden on the other side.
  8. Remove from griddle/skillet and serve.
  9. Top with whipped cream and some pumpkin pie spice or syrup.


Note: If you don’t have Pumpkin Pie Spice, you can substitute the Pumpkin Pie Spice with

  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

I know I already have a ton of pancake recipes on my blog, but this one that tastes a little like pumpkin pie with the sweet, tart flavor of apples, really is wonderful this time of year.

Apple Pumpkin Pancakes

Apple Pumpkin Pancakes

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Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Pommes Rosemarie: Apples Rosie #SundaySupper

Find something you’re passionate about and keep tremendously interested in it.” – Julia Child 

Pommes Rosie

Julia Child was an amazing woman. This week, in order to honor her 100th birthday, the #SundaySupper team is celebrating with a tribute to this wonderful cook. We’re making her recipes and sharing them with  you. We’re also honored to spend this #SundaySupper with PBS and JC100!

Julia and I didn’t always get along. In fact, sometimes just looking at a recipe stressed me out. She had this amazing gift of teaching you how to cook, but she didn’t always make the methods simple. However, I took her advice and just gave in and now I love everything about her.

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child

How I wish I could have had the chance to meet her. How I wish I could have cooked along side her. She truly is an inspiration to today’s aspiring cook and I’ll tell you what, she made some truly exquisite food.

My daughter and I had a hard time deciding what we wanted to make. I had chosen Asparagus Puree Deviled Eggs. She thought those sounded amazing (and believe you me the family devoured them about 25 minutes after they were done!) but she really wanted to try Pommes Rosemarie. It was something she knew she could do all on her own, and since she now has her own blog, Brie’s Bites, she wanted a chance to show that off. And so we went with Pommes Rosemarie which translates to Apples Rosie and is described as sliced apples baked with butter crumbs and spices. Honestly, it was the perfect dessert, and will be wonderful in the upcoming Fall months.

4.0 from 1 reviews
Pommes Rosemarie: Apples Rosie #SundaySupper
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Wonderful apple goodness, in a fairly simple French recipe by Julia Child.
Recipe type: Dessert
Cuisine: French
  • 4 pounds of cooking apples (12 medium sized)
  • 1 lemon
  • ½ to ¾ cup of sugar (depends on sourness of apples)
  • 1 teaspoon of cinnamon
  • ½ teaspoon of cardamom or mace
  • 2 cups of lightly pressed down fresh white bread crumbs
  • 4 ounces (1 stick) of butter
  1. Pommes Rosemarie
  2. Honestly, we just used our apple peeler/corer/slicer, but you can peel, core and slice the apple any which way you want.
  3. Pommes Rosemarie
  4. Once they are all sliced, place them in a large bowl.
  5. Pommes Rosemarie
  6. Add the zest of one lemon over the apples. (just grate an entire lemon - peel only)
  7. Squeeze in the lemon juice from that lemon. Toss together.
  8. Sprinkle the sugar, the cinnamon and the cardamom onto the apples. Toss again. Taste, and sprinkle on more sugar if too sour.
  9. Pommes Rosemarie
  10. Preheat your oven to 425 degrees.
  11. Prepare the bread crumbs by slicing the crust off the bread. You can use a grater, but we used our food processor and just let it tear the bread into tiny crumbs.
  12. Cut the butter into pieces and in a sauce pan, melt until it begins to bubble. Stir in the bread crumbs and remove from stove.
  13. Butter one side of a piece of tin foil that will fit the top of your baking dish.
  14. Spread one fourth of the buttered crumbs in the bottom of the baking dish, cover with half the apple slices, and spread over them half the remaining crumbs. Spread on the rest fo the apples, pour on any juices and cover with the last of the crumbs.
  15. Pommes Rosemarie
  16. Lay the foil, buttered side down over the dish and cover the dish.Bake for 30-40 minutes, until juices have bubbled over crumbs on top. Then uncover and let apples cook until the juices are thick and syrupy when you tip the dish, about 30 minutes more.
  17. Pommes Rosemarie

This week’s #SundaySupper in honor of Julia Child’s 100th Birthday is being hosted by Samantha from The Little Ferraro Kitchen.  I love Samantha’s blog and turn to her often for recipes and inspiration.  Just like Julia, Samantha’s love of cooking and passion comes through in her recipes and writings.

Join us this week Around the Family Table for #SundaySupper!  That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST.  This is a #SundaySupper you don’t want to miss!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!


Caramel Apple Muffins

Who doesn’t love Caramel Apple Muffins?

Caramel Apple Muffins

Caramel Apple Muffins

Secret Recipe Club is a favorite of mine. There are two days each month that are my favorite. The first, is the day I get my blog assignment. The second, is the day I get to reveal the blog I had and share the recipe I chose. It’s the anticipation I feel for both dates that I enjoy the most. The reveal date is fun because not only do I get to share the recipe I chose, but I also get to find out who had my blog, what they chose to make and how they changed it up to make it their own (if they did). I love that!

When you receive your blog assignment, you’re supposed to hop on over to the blog and choose a recipe to make. But shh… it’s a secret. You can’t let your assigned blog know you have them. You have about a month to figure out what recipe you want to make, and let me just tell you – sometimes that’s the hardest part. So many yummy recipes staring you in the face makes it a bit overwhelming. I must have saved 10 recipes to try this month from my assigned blog.

The reveal date is awesome because then I can tell you who I got. Do you want to know? For the month of June, I was assigned Dena’s blog from Oh! You Can Cook! and I was smitten from the moment I “stepped inside”. She has so many delicious recipes, and things I’ve wanted to try to make. Dena is a librarian and as both a writer and avid reader, I was jealous. I’ve always wanted to work in a library. I’d probably never be found though, because I’d always be hidden in some stack of books. Our family are avid library frequenters – we go at least twice a week in the summer months, at least once a week during the school year. But Dena isn’t just a librarian, she’s also a recipe blogger which is of course, why I was visiting her blog. She’s also a published author of the book The Everything Kosher Slow Cooker Cookbook which is coming out in November.  How cool is that? Congratulations Dena!

The Recipe

I really didn’t set out to make any changes. I saw her recipe for Caramel Apple Donuts and knew almost immediately that would be the recipe I was going to try. My son loves just about anything Apple, add a little Caramel to that, and voila – you have the recipe for complete satisfaction {no pun intended} in his mind. Normally when we plan out our recipes, the girls get to choose – this time I let him be the final decision maker and much as I thought, he was absolutely positive that he wanted to make these. In fact, he was pretty much smitten from the first look at the recipe.

We talked about pulling our donut pans out of the depth of our never ending cabinet {do you have one of those cabinets that has so much stuff in it – stuff you don’t use regularly, you cringe when you think about the mess you will make trying to get to what you need? No? It’s just me then? Okay.} but quickly decided that we would make muffins instead.  No special reason except I didn’t feel like searching for the donut pans and my son suggested muffins so muffins it was. Muffins that were absolutely amazing by the way. Perfection out of the pan. Add caramel and they turned into something really special.  The caramel just melts over them making them absolutely irresistible, I can’t even describe it. However, the moist, tender bite of the muffin was so flavor filled that I think I moaned a little when I took the first ooey gooey bite. Heaven! Eat them plain, eat them smothered in caramel, it doesn’t really matter. Just eat them.

I made no changes to the actual recipe at all (except one on accident). The only difference in Dena’s recipe and mine, is that I made them into muffins.

5.0 from 1 reviews
Caramel Apple Muffins {SRC}
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One heavenly bite of these Caramel Apple Muffins and you will hear celestial choirs singing. Moist and extremely flavor filled, the caramel adds just the right kick!
Recipe type: Dessert
Cuisine: Dessert
Serves: 12-18 Cupcakes
  • soft margarine (to grease pans)
  • 1¼ cup flour
  • 2 teaspoon. baking powder
  • ½ teaspoon. ground cinnamon (I added about ½ teaspoon more on accident – daughter added ½ teaspoon then I did because I didn’t think she had, I couldn’t see it! haha but it didn’t matter at all, they were delicious! So if you want more, it would be okay.)
  • ½ teaspoon salt
  • 2 eggs, room temperature
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 2 teaspoon vanilla extract
  • 3 medium apples, peeled, cut into large segments
  • 1½ cup chewy caramel candies
  • 2 Tablespoons milk (low-fat okay)
  1. Preheat your oven to 350F. Grease muffin pans with soft margarine or cooking spray. She mentioned that even non-stick pans need this because they stick big time. Trust me. Use the cooking spray. For the sake of the muffins. We don’t want to lose one.
  2. In a large bowl, whisk together the flour, the baking powder, the cinnamon and the salt. Make sure if you’re making it with someone else that you don’t miss them adding an ingredient and add it again. {see cinnamon in ingredient list}. On second thought, if it’s cinnamon, you’re probably okay because these were AMAZING. Set aside the bowl.
  3. In your stand mixer (or a medium bowl) whisk together the eggs, the brown sugar and the granulated sugar until smooth. Add the oil and vanilla and whisk. Set this aside.
  4. Peel and cut the apples into large chunks. Coarsely grate apple chunks, using a food processor or the large holes on a hand grater. You’re looking for shreds, not mush. I’m assuming mush isn’t necessarily bad, but there is something pretty about the texture with the shreds. Stick with shreds. Set aside.
  5. Stir the oil mixture into the flour mixture until its just combined.
  6. Gently fold in the apples. I love how it all looked when it was folded in.
  7. Spoon the batter into your prepared muffin pans ¾ full.
  8. Bake until golden, about 15-20 minutes.
  9. Let cool about 10 minutes, then turn out the Apple Muffins onto cooling racks to cool completely.
  10. Unwrap your caramels and put them into a small microwaveable bowl and add the milk. Microwave them for 1 minute at medium power then stir together. Repeat every 30 second until melted and smooth.
  11. Place a cooling rack over a baking sheet (to catch drips). Because I made muffins, I allowed the caramel to get a little thicker before I spooned it over the muffins allowing it to slowly drip down the sides. I went slow since I didn’t do donuts and I wanted it not to pool around the bottom of the muffin.
  12. Serve them immediately, or store them covered, at room temperature. Dena said that after a day, the caramel was absorbed by the donuts. I’m pretty sure that would happen with the muffins too, though I can’t say as my kids devoured them all in just a few hours. They were amazing!
  13. Enjoy your Caramel Apple Muffins.



Caramel Apple Muffins

Caramel Apple Muffins

Do you participate in Secret Recipe Club? You should! It’s loads of fun and it’s only once a month. How hard is that? Find out more information here.

Red White & Blue Fruit Salad with Coconut Milk Whipped Cream

 red white and blue fruit salad with coconut milk whipped cream

This Week’s Cravings theme:
Fourth of July:  RedWhite and Blue
My Recipe:
Red White and Blue Fruit Salad with Coconut Milk Whipped Cream

Patriotic fever has come to my blog this week, and there are a whole slew of fun treats to celebrate the Fourth of July in style. This beautiful Red White and Blue Fruit Salad with Coconut Milk Whipped Cream is perfect for this time of year. Fresh strawberries, slices of apple and sweet blueberries are coated in homemade Coconut Milk Whipped Cream. I love that it doesn’t take too long to prepare, of course I used my apple peeler/corer/slicer tool for the apples, which made things go really fast. In fact, I didn’t do that part at all, I gave that task to my daughter and she went to town.

When I was deciding what I wanted to add to it, at first we were going to go with just regular old cool whip. Then I wanted to make homemade whipped cream instead. Awhile back I made a delicious Tropical Fruit Salad with Coconut Milk Whipped Cream and knew that was the key to making this salad just a bit more special than the rest.

Coconut Milk Whipped Cream, is soft and light and has the smallest hint of coconut flavor that really adds to anything you use it for. I have substituted it a lot in many of my cooking endeavors and recipe creations. And, making whipped coconut milk, is the exact same process as making whipped cream from heavy cream. {directions below}


Red, White and Blue Fruit Salad with Coconut Milk Whipped Cream

Red White & Blue Fruit Salad with Coconut Milk Whipped Cream
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A light summery fruit salad coated in delicious, creamy whipped coconut milk.
Recipe type: Holidays
Cuisine: Salads
Serves: 6-8
  • 2-3 C. Sliced Strawberries
  • 1-2 C. Blueberries
  • 3 Apples – Peeled, Cored and Sliced
  • 1½ Tbs. lemon juice
  • 1 Can of Coconut Milk
  • 1-2 Tbs. powdered sugar
  • ½ C. Coconut flakes {optional}
  1. First, chill the can of coconut milk for at least 12 hours. {overnight}
  2. Begin by slicing the strawberries and the apples. {to get the same patriotic effect, you could use pineapple… we didn’t because we thought it looked too yellow, and apples looked more white – but it sure tastes amazing either way in the salad, so you do what you want}
  3. While slicing the apples, put them in a bowl with the lemon juice and toss to coat. {this keeps the apples from browning}
  4. In a large serving bowl, toss in all of the fruit.
  5. To make the whipped coconut milk: Remove the can from the refrigerator – open and pour off most of the liquid that has accumulated. Transfer the remaining coconut milk to a mixing bowl and beat on medium-high for about 1 minute. Add the powdered sugar and continue beating until the coconut cream is nice and thick and fluffy. I usually add one tablespoon and then taste test to see if it’s the desired sweetness. Remember that the fruit is sweet, so you might not want the whipped coconut milk super sweet. But maybe you do, and that’s okay too.
  6. Toss the whipped coconut milk into the fruit and gently mix it all up.
  7. Add the coconut flakes if desired and mix again.