Pumpkin pie pancakes topped with whipped cream, caramel sauce, candied pecans, sprinkled with powdered sugar and cinnamon.

Pumpkin Pie Pancakes

Espresso, pumpkin spice syrup, whole milk, whipped cream and cinnamon.

Pumpkin Spiced Latte

A customizable omelet with a variety of meats, cheeses, and vegetables.

Build Your Own Omelet

A corn cake with green chili, a poached egg, and other ingredients.

Calamity Katie

In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

Prepare the Pancake Batter

In another bowl, combine the pumpkin puree, milk, eggs, brown sugar, and vanilla extract. Mix until well blended.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. Grease lightly if necessary. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.

Cook the Pancakes

Serve the pancakes warm, topped with whipped cream, caramel sauce, candied pecans, powdered sugar, and a sprinkle of cinnamon.

Serve

all-purpose flour

baking powder

baking soda

pumpkin puree

milk

eggs

brown sugar

pumpkin pie spice

vanilla extract

salt

Brew 2 shots of espresso using your preferred method.

Prepare the Espresso

In a saucepan, heat the whole milk over medium heat until steaming. Do not boil.

Heat the Milk

In a large mug, combine the brewed espresso and pumpkin spice syrup, stirring well to mix.

Combine Ingredients

Pour the steamed milk into the espresso mixture, leaving some space for the whipped cream.

Add Milk

Add a generous dollop of whipped cream on top of the latte.

Top with Whipped Cream

Sprinkle ground cinnamon over the whipped cream as a garnish.

Garnish

Espresso

Pumpkin Spice Syrup

Whole Milk

Whipped Cream

Ground Cinnamon

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

In a non-stick skillet, melt the butter over medium heat.

Heat the Pan

Pour the egg mixture into the skillet. Let it cook for a minute until the edges begin to set.

Cook the Eggs

Add your choice of meats, cheeses, and vegetables evenly across the eggs.

Add Fillings

Once the eggs are set but still slightly runny on top, carefully fold the omelet in half using a spatula.

Fold the Omelet

Cook for an additional 1-2 minutes until the cheese melts and the omelet is cooked through.

Finish Cooking

Slide the omelet onto a plate and serve hot. Enjoy your customizable omelet!

Eggs

Milk

Salt

Black Pepper

Butter

In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Mix well.

Make the Corn Cake

In a separate bowl, whisk together milk, egg, and melted butter until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced green chili.

Preheat a skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each corn cake and cook for about 3-4 minutes on each side or until golden brown.

Cook the Corn Cake

In a separate pot, bring water to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk.

Poach the Eggs

Place a corn cake on a plate, top it with a poached egg, and serve immediately. Optionally, top with salsa or avocado.