Posts Tagged ‘Pumpkin’

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The fabulous ladies over at 2 Teaching Mommies have so many fantastic ideas for celebrating learning and Fall with preschoolers!  Definitely worth stopping by.  My favorite idea is the sensory bin.  Although, I would do a Fall themed bin with leaves, acorns, Fall colored poofy balls, etc.  And, maybe, just maybe, they could hunt for the one piece of Fall candy . . .  Sounds like an activity that would not lose its appeal quickly.

Thank you, Ladies, for taking the time to create these adorable pumpkin printables for us!

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Thank you Katie for the patience you and your family have displayed by waiting to dive into their breakfast until after a fitting picture was taken  for your blog.  At our house, we have no such patience.  I’ll use your picture.

I was intrigued by this recipe because it uses so little flour.  Can this many eggs, that much pumpkin, and that much flour truly taste like a pancake?  I have been looking for ways to reduce our wheat intake, and breakfast seemed to be an easy target.  I cannot even eat regular pancakes for breakfast because my body freaks out with the morning sugar deluge.  Not a good way to start the day.

These though – hmmm.  Maybe with more protein and less grain I can handle it?  Worth a shot.  I started by making a single batch because I really didn’t want to waste any pumpkin puree since it is at a premium, again, this year.  I quickly realized that was an error.  The kids loved these!  The little guys (meaning the pancakes, actually) surprised me by being very pancake-y indeed.  They went beautifully with our favorite Maple Icing, and I didn’t have to slave over the griddle for 45 minutes only to have to make myself a completely different breakfast in the end.

The kids asked me already this week if we would be having these again soon.  I happily reported – YES!!  This week, in fact.  And I am doubly happy to report that I ate them, enjoyed them, and did not have a sugar high because of them.  Yay!

Low Grain Pumpkin Pancakes

From Kitchen Stewardship

(I double this for my family of seven, but I am pretty sure we would have eaten more if they were available.)

1 c. cooked, pureed squash (pumpkin, or butternut, or even sweet potato)

4-5 eggs (Since I doubled, I used 9 eggs.)

1/4 c. whole wheat flour or coconut flour, or 1/3 c. of brown rice flour or sourdough starter (I used white whole wheat.)

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ginger (I left this out.)

1/4 tsp. nutmeg

1-2 Tbsp. maple syrup

1 tsp. vanilla

Mix everything together in a large bowl.  Cook on a buttered griddle just like any other pancake.

Serve with Maple Icing!


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Pumpkin Spice Granola

Homemade granola is a breakfast staple at our house.  I decided to veer from our usual recipe this week to creat something new.  The results are delicious and perfect for the cooler weather ahead.


by Blessed Roots Farm

6 C. rolled oats

1/2 c. white whole wheat flour

1/2 c. unsweetened shredded coconut

1 c. chopped walnuts (finely chopped at our house or people pick them out :))

1/4 c. anything else you like (sesame seeds, flax seeds, wheat germ, more nuts . . .)

1 tablespoon ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. allspice

1/2 c. butter, melted

1/2 c. honey

1/2 c. pumpkin puree

2 teaspoons vanilla

Preheat oven to 300 degrees.  Combine all of the dry ingredients in a large bowl.  In a small sauce pan, melt your butter and stir in the other liquid ingredients.  Pour the liquid butter mixture into the dry ingredients and stir until everything is moist.  Pour into a large pan (I use my roasting pan so I don’t flip it over the sides while stirring.) and evenly distribute.  Bake in your preheated oven, stirring every 10 minutes until you reach your desired level of “brown” – probably about 40-60 minutes.

Let the granola cool completely before storing.  Adding dried cranberries to the finished product sounds like an excellent idea, as well.

For more recipe inspiration, join me at Tasty Tuesday, Tempt My Tummy Tuesday, Real Food Wednesday, Full Plate Thursday, and Fresh Bites Friday.


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Ingredients for Maple Icing

Real maple syrup is a luxury around here.  Since we avoid processed sugars, we pretty much use maple syrup or honey as sweetener.  However, you will never see me pouring straight maple syrup on pancakes or waffles around here.  Too sweet and too expensive.  Today I am sharing with you a few of my favorite ways to stretch real maple syrup and keep it, well, real.  When we do occasionally eat pancakes, waffles, or french toast – these syrup stretchers are the perfect complement.

To begin, I have seen about 25 recipe versions of pumpkin pancakes in the last two weeks.  I am not complaining – the season is upon us .  But I am making Maple Icing to go with them!

This recipe pairs beautifully with regular, pumpkin, apple, and blueberry pancake versions – you name it.

Maple Icing

This is more of a formula than a recipe, because it really is quite simple to cater to your family’s tastes.

1/2 c. real maple syrup (I use grade B)

1/2 c. plain yogurt (I use organic, whole milk yogurt)

Optional add-ins for the “plain” version above (choose which ones you like):

  • a few drops of vanilla extract
  • a few drops of almond extract
  • a shake of cinnamon (a must to go with the pumpkin pancakes, or maybe pumpkin scones)
  • a shake of nutmeg

Our second syrup stretching option is to mix warmed fruit with the syrup.  I tend to think berries work best.  Blueberry and raspberry are both delicious by themselves.  Strawberry seems tastier to us when paired with another berry.  Here is the formula for that one:

Simple Berry Syrup

2 c. frozen or fresh blueberries (or raspberries, or a combo with strawberries)

1/4 c. real maple syrup (or more to taste)

Bring the berries to a boil in a small pot on the stove and simmer until they are all melted and squishy.  Pretty much you just plop them in the pot and stir a few times while you cook whatever it is requiring the syrup in the first place.  When they are fully squishy, pour them (carefully – watch for splashing) into your blender.  Add the syrup and blend.  I promise you that a complicated recipe is not necessary.

And don’t waste any leftovers if you happen to have them!  Both the maple icing and the fruit syrups are delicious warmed up and poured over oatmeal the next morning.  The fruit syrup is also perfect for mixing in to plain yogurt.

For more great tips join me over at Miz Helen’s Full Plate Thursday, Kitchen Tip Tuesday and Real Food Wednesday.


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Vanilla fruits, dried

Image via Wikipedia

I created this smoothie for breakfast this morning, and we both thought it was delicious and perfect for Fall.

Vanilla Spice Smoothie

1 1/2 c. milk (I used almond milk)

3 pitted dates (or another sweetener of your choice)

2 ripe bananas

2 cups ice

1/3 c. raw cashews

1/3 c. raw almonds

1/4 – 1/2 t. vanilla extract (depends on your tastes)

Dash of cinnamon

Dash of nutmeg

Strawberry Shake version:

Omit the cinnamon and nutmeg

Add 1 1/2 c. frozen strawberries

Add a few more dates or 2 T. maple syrup

Pumpkin Spice Smoothie version:

I haven’t actually tried this yet, but I am sure it will be delicious!  I’ll update the post with instructions soon . . .


Blend and enjoy!


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Pumpkin Chocolate Chip Muffins

Another family favorite.  I just made these for lunch and had to cut the kids off at four each.  Sheesh.  I love that this recipe has minimal sweetener (and all natural – yay honey!) and butter.  I also need to take a moment and rave about the If You Care muffin cups in the picture.  These are amazing.  I have never had a single muffin stick to them.  Ever.  Highly recommend.

Pumpkin Chocolate Chip Muffins

(I always put the amount needed for 24 muffins, as there is no sense in making less if I am planning on feeding my family.  Make them all and freeze them – if there are any left.)

3 1/3 c. white whole wheat flour

2 t. baking soda

1/2 t. baking powder

1/2 t. sea salt

2 tsp. ground cinnamon

1/2 t. grated nutmeg

1/8 t. ground cloves

3/4 c. honey

1/2 c. (1 stick) butter, melted

4 large eggs, lightly beaten

1 15 oz. can pumpkin

1 c. raisins (optional)

1 c. chocolate (I could say these are optional, but c’mon.)

Preheat oven to 350 degrees F.

Mix all of the dry ingredients together in a large bowl.  Stir in raisins and chocolate chips.

Mix all of the wet ingredients together in a large bowl.

Dump the wet into the dry and mix until combined.

Prepare muffin pans by greasing or lining the cups, while you let the batter rest for 5-10 minutes.

Fill muffin cups 3/4 full.

Bake for 17-20 minutes or until done.

Join me over at Full Plate Thursday  and Turning the Table Thursday for more delicious recipes.


Credit for this recipe must be given to my friend Jane’s son, Andrew.  The first time we enjoyed these muffins, Andrew made them.  They will forever be known at our house as “Andrew’s Muffins” – thank you, Andrew (and Jane)!

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