Building a nest on the rocks of faith and family
Today I made these yummy pumpkin pancakes for breakfast. I expected them to have a mild pumpkin flavor with a bit of cinnamon and spice, but this recipe SO EXCEEDED my expectations! The batter is thick and creamy, and the pancakes puff up happily as they cook. The finished product tastes rich and is full of pumpkin flavor – it reminds me of a really good pumpkin cake. So good!
How do you eat your pancakes?
There’s no way to stay totally chocolate-free when eating this. It’s a decadently healthy breakfast!
What’s your favorite breakfast indulgence?
When I first heard of banana bread pancakes, I knew I had to try them. It sounded simple and healthy, but who doesn’t love banana bread? It’s delicious!
And that’s exactly what my kids said when I made these for them for breakfast. At first, I must admit, My Little Man didn’t want to eat these unusual-looking pancakes, but he was hooked at the first nibble.
My Big Helper, on the other hand, took one bite and yelled, “Mommy! These are delicious! I’ll give you 100 hugs and 100 kisses for these!”
So there you have it. This well-squeezed mommy will be making these often.
What’s your favorite way to eat pancakes?
Here’s how to make your own Hearty Breakfast Casserole:
My great-grandmother was a fantastic baker. She was one of those people who always had something handy to offer if you just happened to stop by. I don’t remember every eating biscuits at her house, but as a teen I used to love to look through her antique cookbooks and read the recipes. This was one I found in her handwriting.
Now I make these biscuits for a special breakfast treat and, more often, to go with chicken pot pie soup (My Little Man’s favorite). They’re not your typical Southern biscuit – but then, Grandma wasn’t Southern. Instead, they have a distinctive taste and get golden and crisp on the outside, soft and flaky on the inside. I hope you like these as much as we do!
I love granola, and when I realized how easy it is to make, it became a regular part of my diet.
Crunchy and rich, full of wholesome ingredients, this granola is a great addition to yogurt – or skip the yogurt and eat it plain. It’s yummy on top of spiced applesauce bread or with fresh fruit for an added crunch.
The best part is that you can easily personalize this to fit your family’s tastes.
This is how I make ours:
Ingredients
Instructions
I like to eat this Cinnamon Almond Granola with fresh fruit and sometimes yogurt. How do you like to eat yours?
Enjoy!
I’ve got this thing for granola bars, and so after I learned how easy it is to make granola, I definitely had to try making them. My first few attempts were a bit interesting, but now I can’t keep them in the house – everyone’s gone granola crazy.
This particular bar is chewy and full of healthy fibers. With lots of peanuts, peanut butter, and oats, the richness is sweetened by a sprinkling of chocolate chips (surprisingly, my husband was really excited about that chocolate!). Best of all, though, is that you’re choosing the ingredients, so these can be as healthy as you want. Most of mine are organic and unprocessed, so there isn’t anything that’s preserved or hydrogenated.
Like many of my ‘recipes,’ this is more of a method than an actual, measured recipe. I don’t really measure ingredients much, so feel free to play a bit with this. 🙂
Ingredients:
Recently my Little Man commented about how much he would like to eat a local fast food restaurant’s blueberry biscuit. This treat tastes fantastic, but is no doubt quite unhealthy, so it’s not something that he’s had more than a few times.
And then I wondered: why couldn’t WE make blueberry biscuits?
I couldn’t think of a good reason not to, and so our experimentation began.
The first batch came out beautifully, and they were all eaten before I could get a picture of them. The most recent batch is somewhat less pretty to look at, but the biscuits taste amazing.
So if you’re looking to add a little variety to your biscuits, here’s how! These couldn’t be simpler to make, but they definitely have a higher fun factor than an ordinary biscuit.
Ingredients:
How do you like to eat YOUR biscuits??
Do you like real blueberry muffins – the kind oozing with purplish blueberry goo?
If you do, then these are the muffins for you. They’re a bit of work, coming with multiple steps and all, but I think you’ll find the finished product to be well worth it.
We love to pick our own blueberries at a no-spray, all-natural field every June. We get up early and make the trek to the next county over, where we pick bucket after bucket of blueberries. We eat lots of them when we get home, but we freeze pounds of them – and then we can make these muffins all year long.
You can make your own better-than-the-bakery muffins at home:
Ingredients
Instructions
What’s your favorite muffin flavor?
