The Santa Blog


Archive for October, 2013

Begin a Fall Morning with a Yummy Warm Tummy

October 28th, 2013 | Filed under: seasonal recipes | Posted by Elf jennifer


Good morning everyone! What is your favorite way to start a crisp fall morning? A Pumpkin Spice Latté, bowl of hot oatmeal, hot apple cider? Well I have a recipe I would like to share with you that is all the flavors of fall in a classic breakfast dish… pancakes! Apple pancakes possess the crisp juicy crunch of the apple bits, have the warmth of the accompanying spices, and the classic feel of a pancake breakfast. Enjoy this any fall morning, or make it special for a holiday breakfast! I’m going to share with you a great recipe found on Smitten Kitchen but with a few twists of my own!

Apple Spice Pancakes



2 eggs beaten

1½ cups of milk (or yogurt)

2 cups of all-purpose flour

1 tsp of baking powder

½ tsp of salt

¼ cup sugar

1 tsp cinnamon

½ tsp cloves

½ tsp ginger

3 medium apples, peeled and coarsely grated

Butter for frying



Beat the 2 eggs and milk (or yogurt) together in a large bowl.

Whisk together all the dry ingredients (flour – ginger) in a small bowl.

Peel, core, and grate the apples. If you have a food processor, the easiest way I found (and the tastiest) was to peel and core the apples and use a food processor. Don’t use the grating attachment, I just threw them right in and pulsed until it was small bits.

Add the dry ingredients to the wet and whisk together ½ cup at a time, until well combined.  Then add in the apple bits.

Heat the cast iron frying pan on medium-low heat. Melt the butter in the pan and add ¼ cup of pancake mixture to make perfectly sized pancakes!

Cook for about 3 minutes on each side.


Serve with warmed maple syrup, a dusting of sugar, and enjoy!

Alice in PumpkinLand

October 21st, 2013 | Filed under: helpful hints planning your visit | Posted by Elf jennifer

Round Pumpkins

Photo Credit – Guess from Pinterest

You’re probably wondering, “what is PumpkinLand?” It’s actually the theme of the Craven Farm corn maze! That’s not the only thing Craven Farm, and many like it, are known for; from themed corn mazes, to petting zoos, to hayrides, and of course a pumpkin patch, these farms are fun and inexpensive ways to spend the weekend with your family and kick off the holiday season! Some farms will even ease you into the season of giving by having charity weekends, like Camp Korey at Carnation Farm. So get out there for some pumpkin fun and don’t forget your camera

Pile of Pumpkns

Photo Credit – Linda Owen from Pinterest

Red Tricycle has a great article about the various farms throughout our region.

I’ve included some fun decorating ideas for when you return home with your pumpkins!

carrot nose


Split personality

Pumpkin Top

Reader’s Digest also has some awesome stencils for free download! And some carving-free ideas!

Photo Credit – Aviation Explorer from Pinterest (four above)

Eezy Peezy Pumpkin Recipe

October 15th, 2013 | Filed under: news seasonal recipes | Posted by Elf jennifer

Hey everyone, it’s that time of year again… it’s fall! That means time for fall flavors and harvest recipes! I wanted to share with you a recipe idea that incorporates the most popular member of the Gourd family this month, the pumpkin. I have found an easy appetizer recipe that will wow any company you host this season. I am looking forward to sharing my vast collection of recipes with you throughout this holiday season!

I have tested this appetizer and got nothing but “Yum” and “Delicious” as feedback!

Harvest Pumpkin Appetizer

Baked Pumpkin with Garlic Yogurt Sauce


1 sugar pie pumpkin (about 2 lbs.)

2 Tbsp. of vegetable oil

½ Cup of granulated sugar

½ Tsp. cinnamon

¼ Tsp. coriander

1 Cup of plain (full fat) yogurt or Greek yogurt

1 clove of garlic minced

Salt to taste


Slice the pumpkin in half and then again into quarters. Scoop out the seeds and use a peeler to remove skin. Slice the pumpkin into 2-3 inch pieces.

In a small bowl combine the sugar, cinnamon, and coriander.

Preheat oven to 350˚F

Heat the oil in a Dutch oven or large heavy bottomed skillet over medium high heat. Brown the pumpkin pieces well on both sides about 5-10 minutes (I found it is better if you brown the second side only half as long because it will brown more in the oven).

Remove from heat and sprinkle the sugar and spice mixture evenly over the pumpkin.

Cover tightly and bake for 30 minutes.

Prepare the sauce, combine yogurt and garlic. Add salt to taste. Milk or water can be added to thin the sauce if desired


*From my experience, this recipe will also work well using yams, sweet potatoes, or butternut squash.

Recipe sourced from:

Festive Harvest Food

To spice up the presentation I found some Halloween food picks that would make any finger food more festive: