Posts Tagged ‘Fall’
When I would tell family and friends how picky my daughter was, they wouldn’t believe me. They had to witness her gagging – before the food even touched her lips – before they realized I wasn’t exaggerating.
Miss. Hazelnut is now three and a half and there’s been a lot of improvement. We have a variety of techniques that, when combined, have improved her eating immensely. We shamelessly bribe her with lolly pops for trying something new. We take a hard line and will sit at the dinner table for an hour until she tries <insert this new item> before finish the meal. We put sprinkles on pretty much any breakfast food so that she’ll eat it. We have learned to describe or prepare things in ways that appeal to her silly side. But honestly, as she’s gotten older and seen her parents, brother, and friends eating other things, she’s just gotten more amenable to trying new things on her own.
The one place we’re still lacking, though, is veggies. The fights about trying a vegetable are much more fierce and even once she tries the veggie, she often doesn’t like it and may even make herself gap (TBD if that’s real opinion or her stubborn streak). Any time I can hide a vegetable in something I know she’ll eat, I call it a win. These “orange” pancakes were one of the more recent wins. I appealed to her silly side with the orange color, and her sweet tooth with chocolate chips (with her plate topped with rainbow sprinkles). But I don’t feel too bad because know that there’s whole grain and pumpkin mixed in with the extra sugar we added. These pancakes are light on spice to appeal to her palate (feel free to bump up the cinnamon for a more sophisticated palate) and froze well for breakfasts throughout the week.
My daughter is still just a bit to young to have sleepovers regularly, but every once and a while, when we share a sitter with friends, Miss. Hazelnut spends the night with her best friend. I can’t wait for her to have planned slumber parties at our house, so that the girls can stay up late gabbing and rise in the morning with an extra special breakfast. I can’t wait to make these pancakes for her and her friends, and am excited to try some of the other slumber party favorites that the #SundaySupper tastemakers have dreamed up.
Pumpkin Chocolate Chip Pancakes
By Books n’ Cooks
- 4 Tbs. whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. table salt
- 3 Tbs. sugar
- 1/2 c. mini semi-sweet chocolate chips
- 3 eggs
- 1 tsp. vanilla extract
- 1/4 c. pumpkin puree
- Cooking spray
Preheat an electric frying pan or skillet to 300F (medium-low on a stove top)
In a large bowl, whisk together flour, baking powder, cinnamon, salt, sugar, and chocolate chips.
In a separate bowl, whisk together eggs, vanilla and pumpkin puree. Add to the flour mixture and with a wooden spoon or rubber spatula, stir to combine.
Spray frying pan or skillet with cooking spray. Ladle out pancake batter into prepared pan. (Each of my pancakes used a scant 1/4 cup of better). Cook untouched until edges and center starts to set. Flip and cook for another 2-3 minutes to finish cooking.
Serve hot with maple syrup or other desired topping.
I hope you enjoyed this recipe! Now I’m off to bookmark and Pin other great recipes for my daughters next sleepover. Thanks to Marion at Life Tastes Good for hosting this week’s #SundaySupper Sleepover Favorites event!
- Bacon Jam Recipe by Life Tastes Good
- Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
- Breakfast Strata with Bacon and Date by Caroline’s Cooking
- Broccoli Breakfast Bake by Cricket’s Confections
- Classic Buttermilk Pancakes by Cosmopolitan Cornbread
- Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
- Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
- Nutty Sweet Potato Waffles by Wholistic Woman
- Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
- Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
- Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
- Pumpkin French Toast Casserole by Moore or Less Cooking
- Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
- Waffle Fruit Kabobs by Home Sweet Homestead
- 2-Minute Quick Fudge by Sunday Supper Movement
- Classic Oatmeal Cookies by That Skinny Chick Can Bake
- Heavenly Oreo Dessert by Confessions of a Cooking Diva
- Peach Slab Pie by Pies and Plots
- BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
- Better Than Anything Chex Mix by Fantastical Sharing of Recipes
- Caramel Corn by Jane’s Adventures in Dinner
- Cobb Salad Dip by Food Done Light
- DIY Grilled Cheese Bar by Culinary Adventures with Camilla
- Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
- Make-It-Yourself Caramel Apple Bar by The Freshman Cook
- Maple Fish Party Mix by Sew You Think You Can Cook
- Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
- S’mores Snack Mix by Positively Stacey
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I feel like I’m one of those weirdos that doesn’t go crazy for pumpkin lattes, pumpkin pie, and all other pumpkin products/baked goods that arrive in stores and shops at the beginning of fall. I didn’t grow up with it, so I tend to find the textures and flavors a bit too much for me. But every once and a while, there’s a pumpkin recipe that catches my eye enough to bookmark it. And once in a blue moon, there’s a pumpkin recipe that I actually make.
This year, a recipe for quinoa pumpkin granola caught my eye. I love granola in my morning yogurt and was intrigued by the addition of quinoa, a protein-packed seed. I was pleasantly surprised at how much I enjoyed this recipe. The pumpkin flavor was understated enough for me to enjoy the hint of that fall flavor. I loved the crunch of the quinua-oat granola, the slight nuttiness of the pepitas, and the brightness of the dried cranberries in my morning yogurt. Maybe I’m not such a pumpkin hater after all…
Quinoa Pumpkin Granola
Adapted from A Cookie Named Desire
Yields ~4 cups
Preheat oven to 325F.
- 1/2 c. uncooked quinoa, rinsed & dried
on a baking sheet in preheated oven for 10 minutes. Remove from oven.
In a large bowl, combine quinoa with
- 2 c. old-fashioned oats
- 1/2 c. ground flaxseeds
- 2 1/2 tsp. pumpkin spice
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. salt
- 1/2 c. pepitas
- 1/2 c. chopped pecans*
- 1/2 c. dried cranberries
- 2 Tbs. brown sugar
* For a nut-free granola, I skipped the pecans and instead used 1 c. pepitas.
In a smaller bowl, whisk together
- 1/2 c. agave nectar
- 1/2 c. pumpkin puree
- 1 tsp. vanilla extract
until combined. Stir into bowl with dry ingredients, until everything is coated. Pour onto baking sheet and bake until golden, about 25-30 minutes, stirring halfway through.
Turn off oven and crack door. Allow granola to cool on baking sheet in the oven for 2 hours to get crunch.
Store in an airtight container.
I don’t remember pumpkin picking with my family as a kid- I’m sure I did because I have memories of my dad carving pumpkins. At least one year, some grew in the compost ditch in our backyard from the previous year’s discarded pumpkins.
Anyway, last year, I decided that I wanted to make pumpkin picking with our children a family tradition. While my hubby initially rolled his eyes and went just to humor me, he enjoyed carving the pumpkin as much as I enjoyed the process of choosing a pumpkin (or more accurately, photographing the baby in the pumpkin field).
Roasting the pumpkin seeds was super easy and provided a great snack. I couldn’t walk by the counter without grabbing a few. My only regret is that the giant pumpkin had so few seeds in it!
Roasted Pumpkin Seeds
Adapted from Hezzi-D’s Books and Cooks
- 2 c. pumpkin seeds
- 3 Tbs. unsalted butter, melted
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne powder
Preheat oven to 350.
Line a baking sheet with parchment paper.
In a medium bowl, toss all ingredients until pumpkin seeds are evenly coated.
Bake 30-45 minutes, stirring every 10 minutes or so, until pumpkin seeds are golden brown.
Remove from oven.
Serve hot or at room temperature.
Pumpkin seeds will keep stored in an airtight container for 3 days.