Pumpkin Waffles

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon (or pumpkin pie spice, I used one ts. of each)

4 large eggs

2 cups milk

1 cup canned solid-pack pumpkin

3/4 stick (6 tablespoons) unsalted butter, melted

Vegetable oil for brushing waffle iron or cooking spray


Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl with milk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined
Brush waffle iron lightly with oil and spoon batter into waffle iron. Drop lid and cook until golden brown. 
Transfer waffles to rack in oven to keep warm and crisp, while making the rest of the waffles.

Back-to-School Breakfasts: French Toast Sticks

I had some time this morning, so I broke out the thick cut bread. The plan was to make a big batch and freeze whatever was left. I think I ended up freezing 5. So, the batch wasn't quite big enough for my 3 kiddo's and me.

French Toast Sticks

8 slices of thick cut bread

2 T butter

4 eggs

1/4 cup sugar (or if using sugar substitute, cut in half again)

2/3 cup milk

1 tsp vanilla (I always use a little more. i love that stuff!)

1/2 tsp cinnamon

1 T orange juice

Preheat oven to 375, place the butter on a baking sheet in the oven to start warming.

Cut the bread into 3rds.

Combine the rest of the ingredients in a mixing bowl (i always end up pouring it into a shallow bowl - easier to dip the bread in) and beat well to combine.

Dip the bread sticks into the egg mixture and place on the warm baking sheet (make sure to swirl the butter around the whole baking sheet).

Bake for about 30 minutes, flipping the sticks over halfway through the cooking process to toast both sides.

TO FREEZE: allow the sticks to cool thoroughly, place in a freezer bag. To reheat, place in a toaster oven or oven at 375 for approximately 8 minutes. They can be microwaved for a couple of minutes, but may be a bit soggy...

Pumpkin Pie Baked Oatmeal

I loooove pumpkin pie. Looooove it. Looooove it. Looooove it.
When I saw this recipe on goodLife{eats}, I knew it was just for me. Only me.

I made this last week after my introduction to FREEZE IT, and there was none left to freeze... We ate it all!

Here's the recipe:
1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup milk
3/4 cup pumpkin puree (freeze any left overs! or... I saw on another blog to add pumpkin puree to a bowl of apple sauce - makes a yummy snack)

Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside. (I used one 8x8 casserole dish)

Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

goodLife{eats} Friday, September 11, 2009

FREEZE IT:

~I'm working on things I can make doubles of and then freeze one, to have 'back-ups' in my freezer. I'm thinking I would like to have some meals in there for those nights I have no idea what I am going to make, don't feel like making, or am going out on the town (it could happen!).
~So I have been searching websites - food blogs - anything that has a recipe listed. Wondering if I can adapt them to a 'frozen dinner'. Alas, because of a general dislike for casseroles, the hunt is not going well for me. And my husband is not a big fan of soup, another freezer friendly idea.
~I found a website that offers a menu for 15 dinner, 10-15 lunch and 10 breakfast iddeas. Again, the dinners are not working much for our family, but I did like some of the lunch and breakfast items.
~I thought I would post some of the recipes I did like, as well as publish the web site for the rest, in case your families are not as finicky as mine!
~Start looking for a new category labeled 'FREEZE IT:', as well as more breakfast and lunch ideas.
On the list this week are:
Whole Wheat Chocolate Zucchini Muffins
Baked Oatmeal (pumpkin pie!)
Cranberry Crumb Bars (made 'em, ate 'em... gone!)
Egg Sandwiches
Pop Tarts
Bacon & Potato Pancakes
Pizza Muffins
Taquitos (Rolled Tacos to all you Californians!)
Fruit Cups
~Here's the website I found for the once a month meal plan: OAMM ~ Once A Month Mom