Pumpkin Muffins--They're not just for Fall

I know Fall is over and we're in the middle of Winter here, but I needed a quick and easy breakfast the other morning and I had a can of pumpkin in our pantry that's just sitting there.  Pumpkin doesn't have to only be for Fall.  I picked up this recipe at Smitten Kitchen.  I substituted the oil for applesauce and I added some brown sugar and vanilla...what can I say they go together.  Now this recipe could totally go vegan by taking out the eggs and adding bananas.  Don't believe me?  I found a great site, The Post Punk Kitchen, has a post called Vegan Baking 101.  It has a lot of helpful info. Anyway, the recipe below is simple and delicious!

Pumpkin Muffins

1 1/2 cups all-purpose flour (I used half whole wheat & half regular)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon pumpkin-pie spice

1 cup (original recipe) to 1 1/3 cup  canned solid-pack pumpkin

1/3 cup unsweetened applesauce

2 large eggs

3 tablespoons of brown sugar

1/2 teaspoon vanilla

1 1/4 cups plus 1 tablespoon granulated sugar

1 teaspoon cinnamon

Heat oven to 350 degrees.

Put liners in muffins tin.  This recipe will make 12 regular sized muffins.

Whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl.

In a larger bowl, whisk together pumpkin, oil, eggs,1 1/4 cups sugar, brown sugar, & vanilla. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full).

Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.  This part really gives this recipe something extra special!  Don't skip it.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

This was a hit with my crew!  Try it out and let me know what you think!

Saturday Morning Pancake Recipe

In an effort to eat better and cleaner I've stopped buying pancake mix.  We all like pancakes on a Saturday morning, the boys especially.  But who needs the mystery ingredients, right?  So I did what most of us would do when looking for a new recipe, I googled it.   And after searching it out and looking at all different types.  With eggs, with out. With milk, with out.  Super heathy, whole wheat flax seed and flour free, gluten free.  Anyone ever get lost in the googling?    Oh my word!  The possibilities are ENDLESS!  I'm a simple cook and in the end I went with simplicity. 

 I found a basic recipe at ALLRECIPES.com,  I have been using this site for years and just browsing their recipes and articles gets my creative juices going.  I found a simple pancake recipe and I want to share it with you.  I added a couple things to make it my own.  You can kick up the nutritional value by changing what kind of flour you use or subbing butter for applesauce. This recipe really is a great base!  

Good Old Fashioned Pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

I added...

1/2 teaspoon of vanilla

2 teaspoons of brown sugar

Gather your ingredients and then...

In a big bowl, sift together the flour, baking powder, salt and sugar. Make a little well in the center of your dry ingredients and pour in the milk, egg and melted butter. Mix it together until smooth, but I usually have a few lumps left in mine.  The sifting helps a little.

Pour the batter onto the griddle, using approximately 1/4 cup for each pancake.  I have a certain spoon that helps me with this.  Brown on both sides and serve hot.  I made my pancake small to medium size and was able to get about 12 pancakes out of this recipe.  It just depends on how big you make them.  If you have a large crew I would definitely make a double batch.

Like I said a very basic recipe, but it yields delicious results.  Adding the vanilla and brown sugar gives it great flavor.  Of course, you can add blueberries, nuts, or our boys' favorite chocolate chips!  Either way you serve it up, it's going to be good!  We do pancakes a couple Saturdays a month and I think it makes the weekend a little more special.  

If you have a really great pancake recipe or ideas on how to make it healthier share them with me, I would love to hear your ideas!

** Recipe credit to dakota kelly at ALLRECIPES.com 

Eating Healthy: Black Bean & Corn Tostadas

We are working on eating healthier and still keep within our budget, as I'm sure most people are.  We are eating more veggies and fruits and cutting back on meats and sugars.  So in my search for recipes I came upon a Black bean and corn recipe that I couldn't pass up.  It's so easy because I usually have these things in my pantry!  I made it and everyone, but the twins, loved it!   I was able to revamp my tostada recipe and make it better and meat free...

Black bean & Corn Tostadas

1 can of black beans, drained and rinsed

1/2 a bag of frozen corn (you can add more or less)

1/2 cup chopped onion

1/2 a cup of vegetable broth

Add your favorite taco seasoning, I make my own 

Corn tortillas

Olive oil spray

Toppings:

Lettuce

Tomatos

Salsa

Chopped peppers

Sliced avocado

Beans, corn, & onions simmering in veggie broth

Preheat oven to 350 degrees. So I lined a baking pan with aluminum foil (for easy clean up) and sprayed the pan with olive oil.  Then lightly sprayed the corn tortillas front & back.  We used a bag of 10 corn tortillas and baked them for 10 minutes, each side or until crisp. While the tortillas are baking mix the beans, corn, and onion in a skillet with the vegetable broth and seasoning.  Let simmer until heated through.  I put our toppings together, although I was out avocados, I missed those!  When the corn tortillas are finished it's time to assemble!  I just put a tortilla on the plate, then a layer of lettuce, the bean/corn mixture, then my favorite toppings, and Voila!  Dinner's ready!

*You can also use the bean/corn mixture over just the salad and you have a great taco salad!

Finished & ready to eat!

This is a quick, healthy, and yummy recipe that the whole family can enjoy.  The twins are not keen on this, so I just whipped up a sandwich and some fruit and they were good to go.  We are working through picky eaters right now.  I always offer them what we're eating and encourage them to taste it, but I don't push it.  Life with little kids is an adventure!  But their spells of pickiness is no reason why we can't endeavor to eat healthy & bring them along too, right!  

Try it out let me know what you think!  Any advice on how to help with picky eaters?