Oct 11th, 2010 // Recipes, Snacks
Are you a sucker for a savory and sweet combo? I find that most people are. That’s how we got the idea to make this caramelized version of traditional salted pumpkin seeds.
Since we hadn’t let the seeds dry out overnight, we opted to toast them in a dry frying pan. This method works even if the seeds are moist and it is much faster than making them in the oven.
We just pushed them around in the pan making sure they got nice and toasty on both sides. Then we caramelized them right in the pan, salted them and immediately ate the entire batch. Now for the recipe…
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Oct 9th, 2010 // Breakfast, Most Popular, Recipes
Can you see that pumpkin pie layer between the two pieces of french toast? How could I resist making this yum-a-licious breakfast when it is so easy to assemble? Oh, and even though it is totally decadent, I did modify it from traditional baked french toast recipes to make it arguably more healthy. It’s got like 10% less guilt associated with it now.
Here’s where it all started: We like to make baked french toast when we’re having company since it can be made in advance and popped in the oven 30 minutes before the guests arrive. We used the same premise but added pumpkin, pumpkin pie spice and maple syrup.
My kid got right to work with the maple syrup. He’s no fool. He knows that you can never quite get all of it out of the measuring cup. That’s what fingers are for!
The master of the whisk had to do a little extra work to break up that pumpkin, but he made it happen.
Can you believe how good those swirls of pumpkin look in there? Oh em ghee. Now for the recipe…
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Oct 8th, 2010 // Appetizers, Dinner, Recipes, Veggie Friendly
If a meal includes bread and melted cheese, sign me up. It’s really my favorite combination and quite frankly, the cheese doesn’t even have to be melted for me to enjoy. (I love a crusty baguette with a slice of cheddar and jam. That’s a ‘recipe’ for another day.)
I may have passed down an actual genetic trait for liking this combination because as it turns out my son will try anything that even resembles a pizza even if it includes sage!
He eagerly rolled out the dough which we had cut in half to form two flatbreads. (Truth be told, we made one like a traditional pizza as a back up plan.)
After the dough was nice and thin we par baked it in the oven, flipped it over and then topped it and put it back in a very hot oven until it was melted and ready to eat. Now for the recipe…
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Oct 7th, 2010 // Breakfast, Desserts, Most Popular, Recipes, Snacks, Veggie Friendly
In our house, granola knows no boundaries. It works its way in to breakfast, lunch, dinner and even dessert. Several mornings per week my kid requests that I pack it in his lunch box and then promptly after I’ve finished packing it, he decides that he also wants it for breakfast. “You want it for breakfast instead of lunch?” I always ask. “No for breakfast and lunch!” he replies.
We usually make big batches of it and store it in a mason jar on the counter but this morning we woke up to a nearly empty jar. Gasp! I knew we had to act fast but we had planned on making something for pumpkin week and there wasn’t enough time to do both.
That’s how our pumpkin pie granola came to be. And now that we’ve made it once, I have a feeling I’m going to be keeping cans of pumpkin in my cabinet at all times.
Now for the pumpkin-tastic recipe…
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Oct 7th, 2010 // Breakfast, Most Popular, Recipes
Cantaloupe sized pumpkins, also known as sugar pumpkins, are truly great for baking. We took the most amazing combination of oats and spices and then baked them right inside the pumpkin. It’s so easy to make, it looks absolutely beautiful and tastes even better.
My kid assisted by scooping all the seeds and stringy bits out of the pumpkin and also selected which ingredients we’d include inside. You can really add anything you like to the oats – dried fruit, nuts, maple syrup. You name it. No matter what you pick, I can guarantee it’ will taste like fall.
When the oatmeal is done you can put this beautiful pumpkin right in the center of the breakfast table. Bellissimo! When doling out scoops be sure to scrape up some of that baked pumpkin goodness with the spiced oatmeal. Now for the recipe…
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