Lunch With Loni

Just another weblog

Pumpkin Chocolate Chip Pancakes March 21, 2015

Filed under: Uncategorized — lonislens @ 2:09 pm

I think pancake recipes may start edging out muffin recipes on this blog, though both seem to be popular choices of mine to post!  I think we could be happy eating pancakes for dinner one night a week, though.  My daughter definitely thinks so.  And really, who doesn’t like eating chocolate for dinner?  These pancakes give you a serving of veggies thanks to the pumpkin, and are kept light by the homemade buttermilk vinegar + milk technique.  If you’re worried the batter looks too thick, I thought so as well, but gave it a try and they turned out just fine.  I like to mix a 1:1 ratio of caramel syrup with maple syrup to top these.

 Recipe Located At:



  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 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 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger (Bumped up from the original recipe because I like more spice to my things.)
  • 1/2 teaspoon salt
  • As many chocolate chips as you want!


1. In a bowl, mix together the milk and vinegar.  Set aside for several minutes until the milk sours.  While waiting on the milk, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Add pumpkin, egg, oil and vinegar to the milk.  Then, stir the dry ingredients 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. Sprinkle in chocolate chips if you want.  My “secret” to chocolate chip pancakes is adding the chips to each pancake as I put it on the griddle, as opposed to mixing the chips into the batter (and having them sink to the bottom).  I have to be sure each pancake gets just the right amount of chips!  Brown on both sides and serve hot.


White Lasagna with Mushrooms and Prosciutto March 19, 2015

Filed under: Uncategorized — lonislens @ 9:29 pm

I have severely neglected this blog for the past 8 (yikes) months.  I moved to Italy, where I am surrounded by delicious food, but I kind of took a break from this as I settled in, my family joined me in stages, and I await the arrival of all of my kitchen stuff.  I miss this outlet, though.  I have no idea how many people actually read this, and it honestly does not matter.  It motivates me to try new recipes and keeps me out of a rut.  So here I am, back at it.  What better way to say “ciao” than to share an Italian-themed recipe.  I’m not sure if it’s appropriate to use the word luxurious in conjunction with food, but I will go out on a limb and describe this lasagna as such.  It’s still comfort food, but stepped up a notch.  The Marsala wine really adds a unique component.  Bottom line- this lasagna is totally decadent, and you’re worth it.

 Recipe Located At:


White Lasagna with Mushrooms and Prosciutto

This photo is of a cold piece of leftover lasagna, sadly, and does not reflect its true greatness!


  • 8 Tbs. (1 stick) unsalted butter, plus more for greasing
  • 1/2 cup unbleached all-purpose flour
  • 1/2 tsp. freshly grated nutmeg
  • 4 cups milk
  • 1 cup chicken stock or low-sodium broth
  • 1/2 cup Marsala
  • 2 eggs, lightly beaten
  • 1 3/4 cups shredded fontina cheese
  • Sea salt and freshly ground white pepper, to taste
  • 4 Tbs. olive oil
  • 1 small leek, white and light green portions, thinly sliced
  • 3/4 lb. white mushrooms, brushed clean and sliced
  • 1/2 lb. thinly sliced prosciutto, chopped
  • 2 Tbs. chopped fresh basil
  • 12 sheets no-boil lasagna, each about 7 by 3 1/2 inches
  • 1/2 cup grated Parmigiano-Reggiano cheese


1. Preheat an oven to 350°F. Butter an 8-by-11-inch baking dish.

2. In a large saucepan medium-low heat, melt the 8 Tbs. (1 stick) butter. Stir in the flour and cook, whisking constantly, for about 3 minutes. Whisk in the nutmeg. Increase the heat to medium-high and gradually whisk in the milk and stock. Bring the mixture to a boil and continue whisking until thickened and smooth, 10 to 15 minutes. Remove from the heat and let cool, stirring occasionally, until warm. Stir in the Marsala, eggs and 1 cup of the fontina until the cheese melts and the sauce is smooth. Season with salt and white pepper. Set aside.

3. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the leek and sauté until just wilted, about 3 minutes. Transfer to a bowl. Warm the remaining 2 Tbs. olive oil in the pan. When the oil is hot, add the mushrooms and sauté, stirring, until golden, about 5 minutes. Add the prosciutto and basil and cook, stirring, for 1 minute more. Transfer to the bowl with the leek.

4. Spread about 1 1/2 cups of the cheese sauce evenly over the bottom of the prepared baking dish. Spoon about one-third of the mushroom mixture evenly over the sauce, then arrange 4 of the lasagna sheets over the top. Repeat these layers twice. Spread the remaining sauce over the top layer, then sprinkle the remaining 3/4 cup fontina and the Parmigiano-Reggiano evenly over the top.

5. Transfer to the oven and bake until the top is golden and the juices are bubbling, about 45 minutes. Let the lasagna cool for 15 to 30 minutes, cut into squares and serve immediately. Serves 6 to 8.