I was rummaging in my cupboards last week and I found a can of pumpkin. I recalled that every time I made a pumpkin dish last fall, Luke mentioned that pumpkin and chocolate is a good combo. Poor Luke – I never made anything with pumpkin and chocolate. But it’s a new year so…
I based this recipe on a carrot waffle recipe from The Skratch Feed Zone Portables cook book. The carrot waffle recipes sounds like a great and health snack, but it calls for carrot juice which is not something I can make at home and don’t see myself purchasing. So this is less healthy and possibly more delicious, but we’ll never know.
I got another opportunity to use my awesome waffle maker from Aunt Suzy, and the waffles that it makes are pretty big. This recipe made 8 or so. Jack and I were happy with 1 each. Dave would have had 2, but I needed to save one for photographs. They were pretty good, but I am still getting used to my waffle maker, and these can easily be undercooked because of pumpkin. I gave Luke the first one I made because it was the softest and he just started life with rubber bands on his braces and was feeling some pain.
1 cup flour
1 tablespoon sugar
1/4 teaspoon baking powder
pinch of salt
1/2 cup milk
2 Tablespoons melted butter
1/2 cup pumpkin
1/2 teaspoon vanilla
Mix the dry ingredients in a bowl. Add milk, eggs, vanilla and butter to measuring cup and whisk. Add the wet ingredients to the dry ingredients. Cook waffles.
I doubled the recipe I think. I messed around with adding chips to the waffle as I put it in the waffle maker, but ended up deciding it was easier to put the chips on top after it came out.
Delicious. I have quite the stack from the library right now, so I need to do another book post.
I’ve made this recipe for pumpkin muffins or bread 3 times now. I love it because it uses a whole can of pumpkin so I don’t need to plan a use for two portions of a pumpkin can. (Although I did learn I can make pumpkin cake and pumpkin donut holes at the same time out of one can. And since I made pumpkin cake for Thanksgiving, I assume I will be making pumpkin donut holes at some point this weekend.)
But the recipe is self contained. It’s also written to be a one bowl recipe which awesome. It makes a spectacular loaf of bread, but it also can make 18 muffins. Since we get way fewer than 18 servings out of the bread, I have been going the muffin route. However, the bread is also worth making because the cinnamon and sugar on the top makes an amazing crust. I haven’t been able to replicate that with the muffins.
Everyone loves this, although Luke keeps suggesting that I add chocolate chips. It seems perfect as is, and I already have a chocolate chip pumpkin muffin recipe, I just prefer this new one right now.
I hope everyone had a Happy Thanksgiving!
I read many a pumpkin donut recipe last week before I realized that I have neither a pumpkin shaped baking pan, nor the ability to fry things. I don’t know why, but frying is not in my repertoire. Actually, I do know – its because I grew up during the “fat is bad” years and I have a tendency to burn myself. I leave the frying to Dave. I do have a cake pop maker though, so I started looking for pumpkin cake pops. I used this recipe from the cake pop maker website. They were even better the next day, which is something I love in a breakfast recipe.
The best part was that I made these at the same time as my famous pumpkin cake, which I was taking to the teachers for their conference meal. So I used all the same ingredients and managed to use a whole can of pumpkin since both recipes called for less than a can. Multi-tasking!
I served these with scrambled eggs. Everyone loved them, and I was happy because Luke likes to talk about how he doesn’t like pumpkin.
How do you like my new mug? I bought it as a present to myself after 1 year of Fancy Breakfast Fridays. I am still working on the year in review, but as Dave said, “there were enough duds that you don’t need to do 52 FBFs exactly a year later.”
I have to say I nailed the spinach and zucchini fritatta that I made for Fancy Breakfast Friday. These are from the book Feed Zone Portables: A Cookbook of on the Go Food for Athletes. The recipe warns that they may be hard to get out of the muffin tins, which was a massive understatement. These were good, according to everyone but Jack, but if I need an on the go fritatta, next time I would make one in the cast iron skillet and then cut them into smaller slices. Because that muffin tin wasn’t going to clean itself.
But look how yummy they looked – hot out of the oven.
I forgot that Jack hates fritatta, but fortunately I also made pumpkin rolls. Luke brought the recipe home from school because someone made them for their how-to speech. The recipe calls for half a cup of pumpkin which I happened to have. These were delish.
When pinterest was invented, I pinned these muffins and then never made them or looked at pinterest ever again. But I did eventually make them 3 years later and they are delicious! The recipe says it makes 12, but for me it made 15. I was in sort of a rush and I didnt want them to cook too long. Did you read about all those people who did the apple update on their phone during the night and it turned off their alarms and they were all late for work or missed class? Well that didn’t happen to me because I never update my phone, but coincidentally, my alarm didn’t go off. So after all my blustering about only spending an hour on Fancy Breakfast Friday, I only ended up with half an hour the next week. I made an egg for Luke and muesli for Jack to eat while they waited for their muffins. Jack said it was the best Fancy Breakfast Friday ever, for the third week in a row.
The rest of the muffins were eaten during our hundred activites over the weekend. They even got left in the car over night in a tupperware and were still delcious and moist on Sunday.
I feel the need to step up my game for next week because I am not sure these are really “fancy” so we’ll see what I come up with next.