Marvin Hamlisch Concert

Friday night we went to a Marvin Hamlisch/Utah Symphony concert at Abravanal Hall

After the concert we had dinner at our new favorite place...Daniel tried something new-Bollywood Chicken

Our Visit to BYU

Last weekend we headed down to Provo, UT to go to dinner with a few of Elizabeth's friends.

Daniel thought this outing called for some pictures...he took them

It Snowed!!!

This morning Daniel woke up to his first snowfall in SLC...

...and Baba in her bathrobe, attempting to walk out side to see it herself

Because of the beautiful fall weather, we had a nice fall breakfast at Elizabeth's apartment

We made pumpkin butter/cream cheese stuffed pancakes

and egg nog hot chocolate

the finished product

we even broke out the "pumpkin spice" scented candle

Daniel, Megan, and Becca enjoying their Pecan Pumpkin Filled Pancakes

Pecan Pumpkin Filled Pancakes

Ingredients:

4 oz. cream cheese, at room temperature

1 cup pecan pumpkin butter

2 cups all-purpose flour

2 Tbs. sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

4 eggs, separated

2 cups buttermilk

4 Tbs. (1/2 stick) melted unsalted butter, plus more for cooking

Directions:

In a bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until softened, about 30 seconds. Add the pecan pumpkin butter and beat until smooth and well combined, about 45 seconds. Transfer the filling to a small bowl and refrigerate until ready to use.

In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg yolks, then whisk in the buttermilk and the 4 Tbs. butter. Whisk the yolk mixture into the flour mixture until well combined.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.

Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium-low heat and heat until the butter begins to bubble. Pour a heaping 1 Tbs. batter into each well (fill to just below the edge of the well). Cook until the undersides begin to set and turn light golden brown, about 1 minute. Using 2 wooden skewers, tilt each pancake at an angle on one edge, allowing some of the batter to flow out. Put 1 tsp. pecan pumpkin filling inside, on top of the uncooked batter, and cook for 30 seconds to 1 minute.

Using the skewers, tilt the pancakes again, allowing the remaining uncooked batter to flow out and enclose the filling in the center. Continue cooking the pancakes until they are evenly golden brown on all sides, turning them over if needed, 2 to 3 minutes more. Repeat with the remaining batter and filling. Makes about 35.