Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup


Booze and breakfast.


Also, Monday.

And Happy 4th birthday Living The Sweet Life :) wooo hoooo!!

It’s crazy to think that I’ve been blogging for 4 years already.

If you could eat any meal for the rest of your life what would it be?

IMG_8569 IMG_8559

Mine, breakfast/brunch. Seriously – it outweighs lunch, dinner and dessert any day … and that says a lot!!

It’s all the pancakes, waffles, smoked salmon, bagels, dooooouuuughnuts. I want it all.


These pancakes are fluffy and full of fall spices, and the syrup – I could drink it.

Also, it’s totally kiddo friendly as all of the alcohol burns away ( wink wink… kidding, it does). Or you know, this could totally just be a parents only meal … if I catch anyone with a straw in the syrup … I’ll have no choice but to high-five you!!


Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

Speculoos Pumpkin Spice Pancakes

1 3/4 cups flour

1/4 cup ground Speculoos cookies

1/3 cup granulated sugar

1/2 tsp salt

1 tsp pumpkin spice

1 1/2 tsp baking powder

1 egg

2 cups milk

2 tbsp room temperature butter ( or margarine)

1 Tbsp Vanilla extract

IMG_8577 IMG_8580

In a large bowl, whisk together all of the dry ingredients.

Add egg, milk, butter and vanilla.

Whisk until smooth.

Using 1/2 cup scoop batter into a hot frying pan / griddle.

Cook until you begin to see small bubbles – flip and cook an additional 2 minutes.

Repeat for the remaining batter.


Whiskey Maple Syrup

1 Cup Water

1 Cup Granulated Sugar

1/3 Cup Brown Sugar

1 Tbsp Whiskey

1 Tsp Maple Extract


In a small sauce pan, whisk together all of the ingredients. Bring to a simmer over medium heat. Cook until thickened – approximately 30 minutes. Remove from heat and allow to cool for 10 minutes.

Serve warm over pancakes.


Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.


All in one meal .. snack?… appetizer?

Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.


 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.

Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.


It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

IMG_5179 IMG_5123

 Real life.

Red wine Muenster focaccia


3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¼ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

IMG_5122 IMG_5134 IMG_5144


IMG_5162 IMG_5166 IMG_5167

 In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.


 Buon appetite!!