Lets talk about spice, baby.

(Produced by Muirhead, Sold by Williams-Sonoma)

Anyone get my inappropriate song reference? No? Moving on then...

I have a deep love for fall at Williams-Sonoma. If you aren't aware of their fabulous fall products- please visit a store or their website. I promise you'll be thrilled. Each year they come out with a number of products that are pumpkin, spice, and everything nice (sorry, last one, promise). I normally buy bulk amounts of their Pumpkin Pecan Pancake Mix (also, love that alliteration). Much to my dismay, there was none to be found this year.

As a replacement, I purchase the Pecan Pumpkin Butter. It comes in a glass jar topped with a gold lid and cursive font- a simply beautiful presentation. It is also, simply delectable.
Because the product is wet, its a perfect addition to a number of batters. You could add a bit to pancake mix, as a replacement for the Williams-Sonoma mix of previous year, or to muffin batter, icing, etc. Its a lovely way to impart a little seasonal flair to just about anything.

Here is a quick, easy way to use the butter in a breakfast favorite of mine- french toast!


INGREDIENTS:
-Pecan Pumpkin Butter [1 1/2 tablespoons.]
-Eggs, beaten [2 large]
-Milk [2/3 cup]
-Cinnamon [1/4 teaspoon]
-Bread [Up to 8 slices]
TOOLS:
-Tongs
-Spatula
-Whisk
-Wide, Shallow Dish
-Medium/Large Skillet
DIRECTIONS:
Begin by heating you skillet over medium/medium-high heat (depending on your stove/burner). Crack the eggs into the shallow dish, then beat them with the whisk. Add the milk, cinnamon, and pumpkin butter. Whisk the ingredients together until thoroughly mixed. When the pan is hot enough, try dripping a bit of batter in the pan, if it sizzles up right away, you're good to go. Then take your tongs, dip one slice of bread in the batter at a time, flip over until coated. Drip off the excess and lay in the pan.
Sidenote: You can use a spray of Pam in the skillet if you're concerned about sticking, but I don't recommend butter as it has a tendency to burn.
If the piece of toast moves around/isn't sticking, its probably time to flip, just keep an eye on it. About a minute per side. If you're skillet is large or your bread is small, you can do more than one at a time, of course. Once finished, serve with maple syrup or even more pumpkin butter on top and enjoy!

What are your favorite fall recipes? Are you a Williams-Sonoma fan as well?

Rachel