Pumpkin pancakes with nutmeg whipped cream

I've been wanting to make some pumpkin pancakes (if you can't tell, I have a slight obsession with pumpkin!) and Trent's mom was out to visit last week so I decided to make them one morning. Let me just say I've been dreaming about them since. Yep, they were that good!

Pumpkin pancakes with nutmeg whipped cream
(makes about 12 pancakes)

Ingredients
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
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions
1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For nutmeg whipped cream:
1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Kneaders Three Cheese Cauliflower Soup

I love Kneaders. I love cheese. I love soup. Couldn't go wrong with this one!

(try not to pay attention to my pitiful attempt at a bread bowl..)

Kneaders Three Cheese Cauliflower Soup

INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)

INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min