Whole Wheat Pumpkin Pancakes With Maple Pecan Syrup


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wholewheatpumpkinpancakes

Loving the use of pumpkin lately. It's one of my all time favorite Fall ingredients. Pumpkin is a very versatile, and I love using it in soups, desserts, and breads. Today I am using it in whole wheat pancakes for the family with a sweet maple pecan syrup! Lately I've had an addiction to maple syrup, so these pancakes are just another great excuse to use it! Trying to limit the amount of white flour as well, so I swapped it out for whole wheat flour and added a little oatmeal for heart healthy nutrition. My almost two year old son will be eating these as well, and he can be a picky eater, so I try to sneak in good, wholesome ingredients when I can. He doesn't even taste the difference!

Ingredients

1 cup whole wheat flour
1/2 cup oat flour (grind oats in food chopper)
3 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tbsp sugar
1 1/4 cup milk ( your choice)
1 cup canned pumpkin puree (or make your own here)
1 egg beaten
butter for cooking

Maple Pecan Syrup

1 tablespoon butter
1 cup maple syrup
1/2 cup chopped pecans
1 tbsp brown sugar

Directions for Pancakes

In a large mixing bowl add whole wheat flour, ground oats, baking powder, salt, cinnamon, and pumpkin pie spice. Mix together and set aside. In another bowl, add your sugar, beaten egg, pumpkin puree, and milk. Mix until blended. Next add your wet pumpkin mixture to your flour and oats. Blend until well mixed but not overly smooth. Let sit for 15 minutes. This will allow your pancakes to be fluffier.

Meanwhile for your Maple Pecan Syrup...

In a medium sauce pan, add butter, brown sugar and pecans, cook on medium low for 2-3 minutes an stir to coat. Next add your maple syrup, and cook just until warm. Set aside until ready to use.

Now that your pancake mix has been sitting, and your syrup is ready to go, you may start cooking your pancakes. Add some butter to a pan on medium, at least a teaspoons worth. Drop pancake mixture with a ladle or ice cream scoop and let cook until small bubbles appear. Flip over and cook until pancake is ready. This should only take a couple of minutes. You may also make them into silver dollars, or 8 large pancakes like I did. Serve right away and top with warm maple pecan syrup, Enjoy!

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Pumpkin Spice Granola Bars


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pumpkinspicegarnolabars

Hello everyone! It's been months since I have posted. Life has been very busy, and I have been missing posting my recipes. I am back and have some Fall recipes to share with you! I don't know about you, but when the air gets cooler, and Fall seems to be creeping up, I get in the mood for anything pumpkin! Those crisp mornings where you want a hot cup of coffee and a delicious treat to go alongside it. Well I made a granola bar that is full of Fall flavors, and scents. Pumpkin Spice Granola Bars to be exact. First let's talk about pumpkin. Most people use pumpkins for pies, breads, soups, or for spooky carvings at Halloween. Did you know that pumpkin provides us with vitamins A, C and E, is rich in minerals, and has powerful antioxidants? It has a high fiber content, and can help with weight loss and lowering cholesterol too. Pumpkin seeds alone are a healthy, and nutritious snack, and add a nice nutty flavor to many dishes. Last year I bought a few pumpkins, baked them, and made my own pumpkin puree. Here is the recipe. This year, I am using canned pumpkin because the pumpkins aren't out yet! I can't wait.
This granola bar recipe is slightly chewy, full of fiber, not too sweet, but very filling. They make a great grab and go snack for the whole family, and you can feel good that you opted to make your own versus store bought granola bars loaded with unhealthy ingredients. Hope you enjoy them!

Ingredients

3 1/4 cup old-fashioned oats
1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin spice
1/2 tsp salt
1/4 cup brown sugar
1 cup pumpkin puree ( I used Trader Joe's)
1/2 cup maple syrup
1 tsp vanilla extract
1/2 cup dried raisins
1/2 cup pumpkin seeds
1/4 cup sunflower seeds

Directions

Preheat oven to 350°F. Spray an 8x8 baking pan with cooking spray such as Pam.
In a large bowl, toss together oats, ginger, cinnamon, pumpkin spice, nutmeg, and salt. Set aside.
In another bowl, blend your brown sugar, pumpkin puree, maple syrup, and vanilla until well combined.
Pour your wet ingredients over the oats mixture, and mix well until the oats are completely moistened.
Next add your pumpkin seeds, raisins, and sunflower seeds. Press the mixture firmly into your 8x8 prepared pan.
Bake for 30-35 minutes, or until golden brown, and firm. Let your granola bars cool slightly before cutting into them, about 5-10 minutes. You may cut your bars into whatever size you prefer. You should get about 16 bars out of this recipe.

Some suggestions...You may replace raisins for cranberries, or any dried fruit you like. You may also add nuts for extra crunch and flavor. You can store your granola bars in an airtight container and keep frozen if you don't plan on eating them within a week or so.

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Breakfast Pumpkin Scones

Breakfast Pumpkin Scones

Breakfast Pumpkin Scones


breakfastpumpkin scones

I woke up this morning thinking pumpkin! Not pancakes, not muffins, but scones! It’s been awhile since I’ve made scones and being home today I thought it would be nice to have a warm, flaky, buttery scone right out if the oven, YUM! Scones can be bought at coffee shops, bakeries, and markets but there’s nothing like a homemade pumpkin scone, or any scone for that matter. The recipe is super simple, and you can prepare them in a matter of minutes.  Scones also make a  great grab and go breakfast.  I love my scone with a dab of butter, or cream cheese. You may also use jams, marmalades, nut butters, nutella and anything else spreadable you can think of.

Ingredients

2 cups flour
4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons fat free or regular half-and-half
1 egg beaten
confectioner’s sugar for dusting

In a medium sized bowl, add your flour, sugar, baking powder, salt, cinnamon, allspice, and ginger. Next add your cold butter. Use a pastry cutter to incorporate your butter until it appears crumbly. In another bowl mix your egg, pumpkin, and half and half. Add your wet ingredients to your flour mixture, and knead your dough onto a floured surface. Don’t roll it out too much, it should have a messy texture. Roll into a one inch thickness, and use your pizza cutter to cut triangle scones. Triangles are the typical shape of a scone, but you can make squares, circles etc. You can also make your pumpkin scones as big as you like. I made mini scones which gave me 16. Place your scones on a sprayed cookie sheet or silpat and bake at 425 degrees for about 10-12 minutes, they should appear golden brown on top. Dust your scones with confectioner’s sugar, or homemade icing. Enjoy!

pumpkin scone

breakfastpumpkin scones

Chocolate Graham Cracker Truffles

chocolategrahmacrackertruffles  So I’m getting into the spirit of the holiday season and to start it off, tomorrow is Thanksgiving! I can’t help but think of the holiday treats I want to make, there are so many. I was in charge of bringing a dessert to my sister’s house tomorrow, so I thought chocolate. After a big Thanksgiving meal, a luscious piece of chocolate in the form of a truffle would hit the spot. After all who doesn’t love chocolate? Well actually my husband, he’s nuts! My decadent chocolate graham cracker truffles are easy, and a dessert you can make ahead of time and store in your freezer until you need them. Mine will be in my fridge tonight for tomorrow’s feast!

Ingredients you will need…

3 cups confectioners sugar

3 cups chocolate chips, I used Ghirardeli

1 1/2 tsp vanilla extract

12 ounces cream cheese

1/4 cup graham cracker crumbs , plus more for coating truffles

zest of 1 orange

1/2 tsp ground ginger, optional

In a double boiler add your chocolate chips. You can also place a bowl over a pot with boiling water. Let them melt completely. I transfer my melted chocolate to a mixing bowl, you don’t have to. Add your confectioner’s sugar, cream cheese, vanilla, graham crackers, orange zest, and ginger. Mix well, and let sit and cool in your refrigerator for at least 2 hours. Once it has hardened, you can use a melon baller, or tablespoon and make rounded chocolate balls. Roll your chocolate in graham cracker crumbs and set aside. You may also roll your chocolate truffles in peanuts, sprinkles, mint candies, mini chocolate chips, and whatever you can think of. You may also swap out your vanilla extract for another extract, or add a little zing with some rum for the adults! This is a variable recipe. you can add more spices, and make these truffles as big or as small as you like. I made about 30 with mine. You can easily freeze your chocolate graham cracker truffles in Tupperware and place plastic wrap around it. I hope you enjoy these!

How To Bake A Fresh Pumpkin

pumpkincookingFor the past few weeks my porch has been decorated will all things Fall, especially bright orange pumpkins! They have definitely served their purpose in making my house look festive, however I am ready to use them for some traditional Fall recipes.

I’ve chosen a smaller pumpkin to bake today to use in a future pumpkin pie recipe. I will puree and store it in the freezer until I need it.  Let me say that first off fresh pumpkin if very different from canned pumpkin.

Here’s what you will need and how I baked my beautiful pumpkin.

1 pumpkin, any size

1 cup water

1 large baking pan

Start by rinsing your pumpkin under cool water to clean the skin of any dirt or possible bugs. Preheat your oven now too, at 450F.

Next slice your pumpkin in half carefully with a sharp knife, watch your fingers!

Slice your pumpkin in half.

Next scoop out any pumpkin seeds with a spoon or ice cream scoop. Save your seeds for roasting and enjoy them as a snack!

Face pumpkin cut side down adding 1 cup of water to keep your pumpkin from drying out You may also wrap your pumpkin in aluminum foil if you wish. This will help steam your pumpkin.

Cooked Fresh Pumpkin

Once your pumpkin is cooked through after at least 45 minutes, it will seem darker in color. It will have a rich rusty orange color. You can piece your pumpkin with a knife to check for doneness. Your knife should easily poke right through your cooked pumpkin.

cooked pumpkin scooped out

Next, scoop out your cooked pumpkin with your ice cream scoop or spoon, and add to a bowl. You can see the steam coming out of my pumpkin!

mashing your pumpkin

At this point, you’ll want to mash your pumpkin, at least I like to. You can use a potato masher, a food mill, (this green one was used for making baby food) a blender or I chose to use my mini Cuisinart food chopper to get a really smooth consistency.creamed and pureeed pumpkin I pureed my cooked pumpkin in batches since I have a mini food chopper. You can do it all at once if you have a large one.

storing your cooked pumpkin

These are just some of my many baby food containers that I have used for making my own baby food. They come in handy for my pumpkin. They each measure out 2 ounces. My cooked pumpkin has accumulated a full 2 cups, so I will be using 8 of these containers. Just ignore the engraved veggies on the lid, you know you’ve got pumpkin in there!stored pumpkin in cute containers.

My containers are filled and ready to go into my freezer. I just want to make sure they are at room temperature first. As you can see I have cleaned my pumpkin seeds. I will roast them and save them for snacking and salads. Enjoy!cleaned pumpkin seeds ready for roasting.