Pumpkin Pancakes

Fall is in the air, and what better way to celebrate the season than with a stack of warm and scrumptious pumpkin pancakes? Our mouthwatering pumpkin pancake recipe is the perfect breakfast indulgence that will captivate your taste buds from the very first bite.

Ingredients

• 1 ½ cups milk

• 1 cup pumpkin puree

• 1 large egg

• 2 tablespoons vegetable oil

• 2 tablespoons vinegar

• 2 cups all-purpose flour

• 3 tablespoons brown sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon salt

• cooking spray

Directions

1. Gather all ingredients.

2. Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.

3. Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.

4. Spray a griddle or frying pan with cooking spray; heat over medium-high heat.

5. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.

6. Cook until small bubbles appear, about 2 minutes.

Cinnamon-Raisin French Toast Muffins

Are you craving the comforting taste of a warm, cozy breakfast? Look no further! We have just the treat to satisfy your morning cravings – our mouthwatering Cinnamon Raisin French Toast Muffins.

Ingredients

• 1 tablespoon unsalted butter, or as needed for greasing muffin cups

• 2/3 cup half and half

• 2 large eggs

• 2 teaspoons white sugar

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• 3 cups tightly-packed cubed cinnamon raisin bread

• 2 tablespoons all-purpose flour

• 2 tablespoons light brown sugar

• 1/8 teaspoon ground cinnamon

• 2 tablespoons unsalted butter

• 1/8 teaspoon salt

• 1/2 cup maple syrup, or to taste (optional)

Directions

1. Preheat the oven to 350 degrees (180 degrees C). Butter a standard-size 6-muffin tin.

2. In a large mixing bowl, whisk together half and half, eggs, sugar, vanilla, and salt until well blended. Add bread cubes to liquid mixture; stir to coat all bread pieces. Divide batter evenly into the prepared muffin tin.

3. To prepare streusel, toss flour, brown sugar, and cinnamon together in a bowl. Cut cold butter into small pieces, then toss with flour mixture. Using a fork or pastry knife, cut the butter into the dry ingredients, until the mixture looks like a combination of coarse sand and small pebbles. Distribute streusel evenly over the 6 muffins. 

4. Bake muffins in the center of the preheated oven until golden brown, 35 to 40 minutes. Cool muffins on a rack for 5 minutes. Drizzle with maple syrup, and serve warm.

Easy Apple Cobbler

This is a simple apple cobbler that is sure to please. Add a dollop of vanilla ice cream for extra yumminess.

Ingredients

• 6 large Granny Smith apples - peeled, cored and sliced

• 3 tablespoons white sugar

• 1 teaspoon ground cinnamon

• 1 cup all-purpose flour

• 1 cup white sugar

• 1 large egg

• 1 teaspoon baking powder

• ¼ cup water

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.

• Step 2

  Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.

• Step 3

  Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.

• Step 4

  Bake in the preheated oven until topping is golden brown, about 30 minutes.

Autumn Pork Stew

Autumn is the perfect time for warm stews and cozy weekends. With cinnamon and nutmeg, this stew has all the fall flavor.

Ingredients

• 2 tablespoons onion powder

• 1 tablespoon chopped fresh parsley

• 1 tablespoon garlic powder

• 1 ½ tablespoons seasoned salt

• 1 ½ tablespoons ground black pepper

• 1 teaspoon dried marjoram

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 3 pounds boneless pork shoulder, cubed

• 1 bunch spinach leaves, washed

• ¼ cup olive oil

• 2 tablespoons all-purpose flour

• ¼ cup butter

• 1 onion, thinly sliced

• 2 stalks chopped celery

• 1 pound fresh mushrooms, sliced

• 1 ½ cups beef broth

• 2 (28 ounce) cans stewed tomatoes

• 2 bay leaves

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon garlic powder

• 2 (15 ounce) cans butter beans, rinsed and drained

• 1 yellow squash, sliced

• 1 zucchini, sliced

• salt and pepper to taste

Directions

1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.

2. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.

3. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.

4. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.

5. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.

6. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Creamy Butternut Squash Soup

Cozy Up with A Fall Favorite

As the leaves turn golden and the air gets crisp, nothing says fall like a warm bowl of butternut squash soup. This velvety, comforting dish is a celebration of seasonal flavors, blending the natural sweetness of butternut squash with aromatic spices and a touch of creaminess. Whether you're hosting a dinner party or craving a cozy night in, this soup is simple to make, endlessly customizable, and guaranteed to warm your soul. Below, I’ll share a foolproof recipe along with tips to make it your own.

Why Butternut Squash Soup?

Butternut squash soup is the epitome of autumn comfort food. The star ingredient, butternut squash, is packed with vitamins A and C, fiber, and antioxidants, making this dish as nourishing as it is delicious. Its naturally sweet and nutty flavor pairs beautifully with a range of spices, herbs, and add-ins, from earthy sage to spicy ginger. Plus, it’s versatile—serve it as a starter, a main with crusty bread, or even as a base for creative toppings like toasted pepitas or a swirl of crème fraîche.This recipe is beginner-friendly, requires minimal ingredients, and can be made in under an hour. Let’s dive into how to create this fall classic!

Creamy Butternut Squash Soup Recipe

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

• 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed

• 1 tablespoon olive oil or unsalted butter

• 1 medium yellow onion, chopped

• 2 cloves garlic, minced

• 1 medium carrot, chopped (optional, for extra sweetness and body)

• 4 cups vegetable broth (or chicken broth for non-vegetarian)

• 1 teaspoon ground cinnamon (optional, for warmth)

• 1/2 teaspoon ground nutmeg (optional, for depth)

• 1/2 cup heavy cream, coconut milk, or half-and-half (optional, for creaminess)

• Salt and black pepper, to taste

• Fresh thyme, sage, or parsley (optional, for garnish)

• Optional toppings: toasted pumpkin seeds, croutons, or a drizzle of olive oil

Instructions

1. Prepare the Squash

   • Peel the butternut squash using a sturdy vegetable peeler.

   • Cut in half, scoop out the seeds, and chop into 1-inch cubes for faster cooking.

   • Tip: If peeling is a hassle, you can buy pre-cubed squash at most grocery stores.

2. Sauté the Aromatics

   • Heat olive oil or butter in a large pot over medium heat.

   • Add the chopped onion and cook for 4-5 minutes until soft and translucent.

   • Stir in the minced garlic and cook for another 30 seconds until fragrant.

   • If using carrots, add them now and cook for 2-3 minutes.

3. Cook the Squash

   • Add the cubed butternut squash to the pot.

   • Pour in the vegetable broth, ensuring the squash is mostly submerged.

   • Add a pinch of salt, black pepper, cinnamon, and nutmeg (if using).

   • Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the squash is fork-tender.

4. Blend the Soup

   • Use an immersion blender to puree the soup directly in the pot until smooth.

   • Alternatively, carefully transfer the soup in batches to a countertop blender. Blend until velvety, then return to the pot.

   • Safety Note: If using a blender, let the soup cool slightly and blend with the vent open to avoid steam buildup.

5. Add Creaminess (Optional)

   • Stir in heavy cream, coconut milk, or half-and-half for a rich texture.

   • Warm through for 2-3 minutes, but don’t let it boil.

   • Taste and adjust seasoning with more salt, pepper, or spices as needed.

6. Serve and Garnish

   • Ladle the soup into bowls.

   • Garnish with fresh herbs, a sprinkle of toasted pumpkin seeds, croutons, or a drizzle of olive oil for an elegant touch.

   • Serve with crusty bread or a side salad for a complete meal.

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Tips for the Perfect Butternut Squash Soup

1. Make It Your Own

   • Spice it up: Add a pinch of cayenne, smoked paprika, or fresh ginger for a kick.

   • Herbaceous twist: Stir in fresh sage, thyme, or rosemary while simmering for an earthy flavor.

   • Sweet and savory: Roast the squash beforehand (400°F for 30-40 minutes) for deeper caramelized notes.

2. Dietary Swaps

   • Vegan: Use coconut milk or skip the cream entirely—the squash is creamy enough on its own.

   • Low-carb: Swap carrots for celery or skip them to reduce carbs.

   • Gluten-free: The recipe is naturally gluten-free, just double-check your broth.

3. Storage and Freezing

   • Store leftovers in an airtight container in the fridge for up to 4 days.

   • Freeze for up to 3 months—portion into freezer-safe containers for easy reheating.

   • Reheat gently on the stovetop, adding a splash of broth or water to thin if needed.

4. Time-Saving Hack

   • Use pre-cubed squash or even frozen butternut squash to cut down on prep time. Frozen squash cooks faster and blends just as smoothly.

Important Update: Our Permanent Shift Away from Creative Commons

At Bob’s Market and Greenhouses, we've always aimed to deliver top-notch, inspiring content to our community, including our beloved weekly recipes that help home cooks explore new flavors. However, following a thorough evaluation of evolving trends in digital content licensing and the rise of A.I. tools, we've decided to permanently cease using all Creative Commons (CC) licensed works across our platform going forward. This includes the immediate and final removal of all CC-sourced images from our weekly recipes, with no plans to reinstate imagery in that section.

What is Copyleft Trolling?

For context, "copyleft trolling" describes an increasingly common tactic where individuals or groups vigilantly track and enforce copyleft licenses—like those in specific Creative Commons options (e.g., CC-BY-SA, which mandates "Share-Alike" for derivatives). Copyleft aims to encourage open sharing by requiring adapted works to carry the same permissive terms. Unfortunately, this has spawned "trolls" who scour the internet for even slight or accidental infringements, then issue demands for compensation, takedowns, or lawsuits—often prioritizing profit over true creator advocacy.

Though Creative Commons was founded on positive principles of collaboration and openness, the current online landscape has exposed risks from such aggressive enforcement, turning well-intentioned compliance into potential headaches.

Our Past Use of Creative Commons for Publishing

In the spirit of fostering a collaborative community, we have previously published selected photos from our in-house collection under Creative Commons licenses. This allowed others to freely use, share, and adapt these images while aligning with our goal of promoting creativity and accessibility. However, as part of our broader commitment to avoiding the vulnerabilities associated with CC, we will now cease using Creative Commons entirely—including for any future publications of our own content. This ensures consistency in our approach and protects against potential misuse or enforcement issues on both sides.

Why This Change?

Our core focus is ensuring a smooth, secure experience for our users. By fully eliminating Creative Commons content and committing to never use it going forward, we're proactively avoiding these pitfalls. Key reasons include:

• Eliminating Potential Disputes: Despite diligent adherence (such as accurate attribution and licensed commercial usage), ambiguities in CC licenses can still attract unwarranted claims from trolls.

• Streamlining Operations: Handling enforcement issues pulls resources away from our primary mission of crafting original recipes and resources.

• Prioritizing Control and Originality: For our weekly recipes, this means they will remain text-based moving forward, without any images returning. Elsewhere on the site, we'll exclusively use imagery produced in-house by our own photographers or through AI-generated visuals created by our team, giving us complete oversight and quality assurance.

We recognize this may change the visual appeal of our recipe section, but it allows us to maintain reliability and focus on the essence of our content—the recipes themselves.

Thank you for your continued support and understanding as we implement these measures to protect our platform. If you have feedback on our recipes or other site features, we're here to listen!

Keep Growing,
Bob’s Market Team