Merry Christmas 2012

Wishing you and yours a wonderful Christmas! I hope it is filled with lots of laughs, family and hella food.
- xo, Mary the  Food Librarian and Cidney the Girl Dog


Dear Friends of the Food Librarian, I know Mary writes about me all the time and takes endless instagram photos on the beach, but can you believe this year's costume? It was a few sizes too small and had to be stretched over my head (luckily I have small ears). Then they put antlers on me too. Oh, the things I do for a daily walk and occasional run to the beach. :) I wish you and your furry friends a great holiday season!
- xo, Cidney the Girl Dog

Gingerbread Pancakes - Mark Bittman

Gingerbread Pancakes

I woke up craving pancakes the other day. And gingerbread. Thus, gingerbread pancakes!

This recipe is from How to Cook Everything Vegetarian by Mark Bittman. It's a great book that I need to use more often. Are you a food blogger? I've finally started taking a photo of the recipe I'm using so I can keep track of things!

These pancakes are fluffy and have a hint of molasses and spices. Fresh minced ginger is added to the batter. When I make these again, I might also add some ground ginger to the mix to amp up the spices.

The liquid includes milk (I used almond milk), molasses and egg yolks. The egg whites are beaten until stiff and folded into the batter.

When you wake up with a craving for pancakes and gingerbread...make these!

Recipe:
Adapted from Mark Bittman's How to Cook Everything Vegetarian
Base: Light and Fluffy Pancakes (page 202) + Gingerbread ingredients


1 cup milk
1/2 cup molasses
2 teaspoon peeled and minced fresh ginger, or 2 teaspoons ground ginger, or 2-3 Tablespoons minced crystallized ginger (I used fresh ginger)
4 eggs, separated
1 cup all-purpose flour
Dash salt
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch of ground cloves

1. Preheat griddle or pan. Cook these pancakes more slowly than others as they can burn.
2. Beat together the milk, egg yolks, ginger and molasses in a measuring cup or bowl.
3. Mix the dry ingredients in a large bowl.
4. In a separate bowl, beat the egg whites with a whisk or electric mixer until stiff but not dry.
5. Combine the dry ingredients and milk/yolk mixture. Fold in the egg whites but don't overmix...you can leave streaks of the egg whites.
6. Butter or oil the pan and add batter. Flip when the pancake shows some bubbles, and cook through.

Pumpkin Muffins

Pumpkin Muffins

I got my first Christmas card yesterday. What?! I'm in denial about the holiday season. But I do love photo cards...always amazed how fast kids are growing. My mom and dad made my brother and I sit for holiday cards until I was 21 years old. Do you make photo cards for the holidays?

Here are some simple pumpkin muffins...and they are dairy-free! (contains eggs so they aren't vegan). They come together in a jiffy. Next time, I think I'll add some crystallized ginger. Everything is better with ginger.

It's my dear friend Helen's Birthday today! Woo hoo! Happy Birthday Helen!

Pumpkin Muffins
Adapted from Smitten Kitchen who adapted it from the American club, in Kohler, Wisconsin via Gourmet Magazine

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil (I used canola oil)
2 large eggs
1 teaspoon pumpkin pie spice (I used Trader Joe's pumpkin pie spice)
1 1/4 cups sugar

Topping:
1 Tablespoon
1 teaspoon cinnamon
and/or shakes from the Trader Joe's Cinnamon Sugar Grinder

Preheat oven to 350°F. Put liners in 12 muffin cups (I used brown parchment cups - love these. I get mine from Surfas in Los Angeles...they are opening a store in Costa Mesa soon.)

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a medium bowl, whisk together the pumpkin puree, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar.

Quickly mix the wet mixture with the flour mixture. Don't overmix!

Stir together cinnamon and remaining 1 tablespoon sugar in a small bowl.

Scoop batter into muffin cups. Sprinkle with cinnamon-sugar topping. (I topped mine with a few grinds of the Trader Joe's Cinnamon Sugar grinder). Bake until toothpick comes out clean, about 25 to 30 minutes. Remove from oven, let sit for a few minutes, then transfer to wire rack to cool.