Gluten Free Pumpkin Pancakes

 

Good morning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

More Pumpkin!!!  I can’t get enough of pumpkin everything and here is another twist on the Pumpkin Pancake.  If you go to the Original Pancake House, their pumpkin pancakes are out of this world!  They taste just like pumpkin pie and have a signature cinnamon sugar topping that I cannot seem to replicate.  The Original Pancakes House sprinkles their pancakes with fine sugar (sugar that has been put through the food processor or blender) and Sinkiang cinnamon.

Here is a healthier version using gluten-free flour I made at home.  I highly recommend using a kitchen scale to measure flours especially when you go between oat flour, gluten free flour, all purpose and white whole wheat – as we often do here.  This way my baked goods turn out the same every time.

I include two recipes:  the first is the original recipe that makes a handful of pancakes for one morning.  I like to triple my pancake recipes and then freeze the leftovers.  Then, the kids can heat them in the microwave for breakfast in the morning for fresh, hot pancakes.  So, the second recipe listed is the tripled recipe which also uses a FULL can of pumpkin.  No pumpkin wasted!

For a large batch of pumpkin spice, I use the following recipe.  If I am using fresh grated nutmeg, I cut it down a little because fresh grated is so strong.

  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice

.

 

Gluten Free Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
:
Recipe type: Breakfast
Serves: 3 servings
Ingredients
  • 5.25 ounces old fashioned oats (1.5 cups)
  • 2Tb. sugar (optional) or 1 packet of Stevia
  • 2 tsp. baking powder
  • 1 and ½ teaspoons pumpkin pie spice (1 tsp. cinnamon, ¼ tsp. each nutmeg, ginger, allspice)
  • ½ tsp. salt
  • 1 cup milk
  • ⅓ cup pumpkin puree
  • 2T. melted butter, oil or applesauce
  • 1 egg
  • Triple Recipe I use:
  • 15.75 ounces old fashioned oats (4 cups)
  • 3 oz. sugar (6 Tb) (optional)
  • 2 Tb. baking powder
  • 4 tsp. pumpkin pie spice
  • 1 and ½ tsp. salt
  • 24 oz. or 3 cups milk
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • (melted butter/oil omitted and replaced with pumpkin)
Instructions
  1. First we need flour! Use a blender or food processor to grind the oats until they form a fine powder. The oat flour will move freely and look very fine.
  2. In a great big bowl, add the dry stuff: oat flour, baking powder, spice and salt. Whisk Together!
  3. In another bowl, add the wet stuff: milk, pumpkin, melted butter (or omit in triple batch), and egg. Whisk Together!
  4. Add wet stuff to the dry stuff and whisk together until it is evenly incorporated. It may look a little thin at first and that is okay. The oats will thicken the mixture while the skillet heats.
  5. Turn on the skillet to medium or griddle to 350 degrees. Once hot, spray with cooking spray.
  6. Add batter and cook 2-3 minutes. Flip and cook another 2-3 minutes. These oat pancakes cook longer than traditional pancakes. The pancake will be a medium brown and not light orange. Light orange pancakes are not cooked all the way through.
  7. Serve hot with syrup, cinnamon sugar, butter or even whipped cream!
Notes
Recipe adapted from King Arthur Flour

 

Pumpkin Ginger Muffins with Orange Glaze & Free Halloween Printable!

Happy Fall!  We are definitely full throttle into fall here.  Kids are wearing the costumes and the car is covered in frost in the morning 🙂

First, here is a FREE printable care of Hannah from CustomLabels.net
The stickers are totally FREE and PRINTABLE!

There are a lot to choose from, so you can use them for parties, treat bags, or home decoration!

Now with the recipe!  This bread is from King Arthur Flour who makes the best flour and the best recipes.  Everyone in my family LOVED these and ate the whole batch in just a couple days!  I made them as muffins since that makes it easier to make into lunchboxes.  But, you can make this recipe as bread, mini loaves, as mini muffins, in a donut pan – anyway you like!

I love the added twist of orange flavor and I pretty much love anything with the flavors of gingerbread.  This will probably be what I make for our book club too.  I can’t wait!  I used applesauce and white whole wheat flour for a couple of nutritious swaps – the kids didn’t notice the difference at all!  But feel free to add butter and all purpose flour if you like that 🙂

Pumpkin Ginger Muffins with Orange Glaze & Free Halloween Printable!
 
Prep time
Cook time
Total time
 
:
Serves: 20 servings
Ingredients
  • ¾ cup butter or applesauce
  • 1 and ¼ cup (9 and ⅜ ounces) brown sugar
  • 2 and ¾ cups (11 and ½ ounces) AP flour or white whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking sodea
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • ¼ tsp. allspice
  • ½ tsp. nutmeg
  • 2Tb mini diced ginger, or grated fresh ginger or ½ tsp. ground ginger
  • ½ cup chopped pecans or chocolate chips (optional)
  • 3 eggs
  • 2 Tb. molasses
  • 2 cups (15 oz. can) pumpkin puree
  • 1 and ¼ cup powdered sugar
  • 1 Tb. orange zest
  • 1-2 Tb. milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray or grease 18 muffin cups, or 2 - 8.5"x4.5" loaf pans.
  3. In a great big bowl, stir the brown sugar and butter until mixed thoroughly.
  4. Add the dry stuff: flour, baking powder, baking soda, salt, spices, ginger and optional nuts/chips. Mix until incorporated.
  5. Add the eggs, molasses and pumpkin. Stir until everything is incorporated.
  6. Add the batter to the loaf of muffin tins and fill ¾ full.
  7. Bake muffins 17-20 minutes. Bake loaves 50-55 minutes. I use my toothpick to test the middle of the muffins to see if it comes out with no batter on it.
  8. Once done, cool on a cooling rack for 10 minutes. Then, remove from the pan and allow the bread or muffins to finish cooling on the cooling rack.
  9. To make the icing, mix the powdered sugar, zest and 1 Tb. of milk in a medium sized bowl. Stir with a fork and add the remianing 1 Tb. milk as needed. Remember a little milk goes a long way! Drizzle onto the cooled bread. Ta Da!
  10. This bread freezes well if you wrap it in plastic wrap and them seal in a freezer bag. Or store in an airtight container 3-4 days.
Notes
Recipe from King Arthur Flour

 

Biscuits and Games

Well, I had sworn off trying ANOTHER biscuit recipe.  But I can always try another 🙂  We had biscuits and sausage for dinner one day and I needed something quick to throw together.

In the meantime, I tried these SmartGames in the classroom and the kids loved them!  They were asking to play them again and again – especially Quadrillion.  Color Code was a little too easy for some of my advanced math students.  But I think most elementary students would enjoy and benefit from the layers of the color code.  These games are GREAT for building that logical reasoning and spatial intelligence.  I know some kids in my class in the past that struggled with regular classwork, but they excelled and surpassed all expectations when given a spatial reasoning task.

Penguins on Ice
Color Code
Quadrillion
Trucky 3

So now we are done with playing games – here are the biscuits!  These are very similar to most of my recipes, but the egg was so good and made them so tall and fluffy!   Happy Baking!

Biscuits and Games
 
:
Serves: 12 biscuits
Ingredients
  • 12 ounces white whole wheat flour (3 cups flour, but I recommend weighing for accuracy)
  • 2 and ½ tsp. baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 8 Tb cold unsalted butter, cut into small pieces
  • 1 egg
  • 1 scant cup buttermilk
  • 1 T honey
Instructions
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment or spray with cooking spray.
  2. In a great big bowl, mix your dry stuff together: flour, baking powder, baking soda, and salt.
  3. Once mixed, add the butter around the dry mixture. Mix in with a pastry cutter, forks or your fingers. It should look like coarse crumbs.
  4. Stir the egg, buttermilk and honey together (I just added it all in the buttermilk measuring cup).
  5. Add the buttermilk mixture to the flour mixture. Stir with a spatula until just combined.
  6. Sprinkle a little flour on your counter and put the dough on it. Turn it over and knead 3 or 4 times.
  7. Now roll out until ¾" thick. Cut with a biscuit cutter (or cut into squares with a knife).
  8. Bake 20 minutes or until golden brown. Serve while warm
Notes
Based on King Arthur Flour Whole Grain Bacon Ranch Biscuits
https://www.kingarthurflour.com/recipes/whole-grain-bacon-ranch-biscuits-recipe

 

Blender Banana Muffins

What??  Blender Muffins???  What is that!!?

We have been testing some new blender recipes and I thought I would share the new family approved muffins!!!  What is so great about Blender muffins??  Well….

  1.  The ingredients are added to the blender – only one mess to clean up!
  2. You will use only whole grain oats – so no pre-ground flour stripped of its nutrition.
  3. They are fast and yummy!

I cannot WAIT to try new and different combinations.  I know substituting pumpkin for banana will be in our near future.  In other news, here is the latest photo session.  It is my friend’s daughter and just the prettiest thing you have ever seen.  Her skin was perfect (8 days old, so no acne!) and she slept (well at least a little).  🙂


Blender Banana Muffins
 
:
Ingredients
  • 2 cups old-fashioned oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large or 3 medium bananas (really ripe and brownish)
  • ¼ cup honey
  • ¼ cup Greek yogurt
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Spray baking pan with baking spray or line with cupcake liners.
  2. Add your oats to the blender (a food processor would work too). Blend on low to medium speed until it resembles flour. This may take longer on some blenders than others.
  3. Add everything except the chocolate chips.
  4. Blend on low and then high for about 1 minute using the plunger to push down ingredients towards the blades. You may need to scrape the sides of the blender.
  5. Pour or scoop the muffin batter evenly between the 12 wells.
  6. Add chocolate chips to the top of the muffins.
  7. Bake 14 minutes. Test with a toothpick and if it comes out clean, they are done.
  8. Cool on a wire rack for 10 minutes and then remove muffins from the pan to cool.
  9. Enjoy!
Notes
Recipe adapted from Blender Applesauce Muffins (https://www.fivehearthome.com/blender-applesauce-muffins-recipe/)

The banana mashed will also work with applesauce and pumpkin! Or try a mixture of both.

Try adding peanut butter powder or peanut butter for a chunky monkey treat!

Watermelon Smoothie | Teaching Colors in the Summer

Watermelon Smoothie

 

Hello Summer!   Whew – has it been FORever!!!  I just could not keep up with my usual exercise routine, full-time teaching, PTO meetings, updating the class website and add recipes to here all at the same time.  I am sorry.  I always post what is new and what everyone loved eating and just haven’t been making anything much new in a while.

I’ve been updating the laundry “room” with shiplap and it looks great!  I will post photos when it is all finished!

This recipe is KID approved as usual, fast and delicious!  Plus, I heard someone does not like bananas – this recipe has NO bananas in the smoothie!  How cool is that?  You can really taste the watermelon in it.  It is very refreshing especially since we have had 100+ heat index almost every day this summer.

I’m one of those weird moms that relates everyday things to learning and this recipe is a perfect example.  If you notice online or in green smoothie books (such as Simple Green Smoothies where I based this recipe), then you will find recipes that contain green items like spinach and red items like strawberries.  Now, the photos in the books don’t actually take a photo of the smoothie – only the ingredients neatly layered.  Once you mix red and green – which are complementary colors on the color wheel – you get ugly brown.  This ugly brown is delicious I promise.  But you might want to put it in a non-see through glass if the kiddos are picky.  On the plus side, you can’t tell there is spinach in it since it isn’t green 🙂

RED + GREEN = BROWN

RED + GREEN SMOOTHIES = don’t take photo of the final product if you are Simple Green Smoothies book


Watermelon Smoothie
 
:
Serves: 2 large servings
Ingredients
  • 2 cups watermelon, cut into chunks
  • 2 cups spinach
  • 1 cup strawberries
  • 1 cup peaches, sliced
  • 2 cups ice cubes
Instructions
  1. Add watermelon and spinach to the blender. You may have to use a tamper to blend it. Turn the blender on and liquify the watermelon and spinach together. About 30 seconds will do it!
  2. Add the strawberries, peaches and finally ice. Blend on "smoothie" mode for a Vitamix or turn up your blender until the smoothie is consistent and ice is crushed.
  3. Sip and enjoy!

 

Cinnamon Raisin Morning Rounds

Happy 2018!!  I can’t believe we are already here!

Well, first thing is first.  I broke my foot on Friday… so I will be watching reading a lot the next two months.  Which is funny because I hopped out of bed to get a start on the day on the elliptical machine… only to break my foot rendering the machine completely useless for 2 months at least.

I finished the “Forget Tomorrow” series which was GREAT.  I do hope they make it into a series.  I felt like Allegiant didn’t do so well towards the end of the series whereas this one just kept getting better and better.

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(Photo credit: Goodreads)

and starting on Grant by Ron Chernow.

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(Photo credit: Goodreads)

The whole Christmas was fantastic and kids were very happy!  One thing they have loved is a new breakfast item we tried at Costco: Morning Rounds.  Whole Foods also sells them.  It is a quick pillow of cinnamon raisin deliciousness.  No crust to deal with.  No bread crumbs.  No heals to fight over.  The kids heat them up in the microwave or toaster oven by themselves and LOVE them.  I have to limit them or they would eat the entire bag in two days.

Here is a photo of the original item.

It is like a slice of cinnamon raisin bread…. but better.  And since this is YOUR recipe, you can add or subtract whatever you like!  If you don’t like raisins, don’t add them.  Use diced apples and raisins, or dried cranberries and orange zest, or your favorite nuts and fruit.

Here is a side by side view of the copycat and real recipe:

 

These freeze well and keep for 6 months in the freezer kept airtight.  Just toast from frozen for a quick breakfast or snack.  The Whole Foods ones I read are quite expensive – but they are so tasty!  so here is a copycat recipe that I tweaked to make in the bread machine.

 

Cinnamon Raisin Morning Rounds
 
:
Serves: 16 Rounds
Ingredients
  • 1 and ½ cups warm water
  • 3 teaspoons olive oil
  • 1 teaspoon salt
  • ½ tablespoon ground cinnamon
  • 6 tablespoons sugar
  • 2 cups whole wheat flour
  • 1 and ½ cups all purpose or bread flour
  • 4 teaspoons active dry yeast
  • 1 tablespoon vital wheat gluten (optional)
  • 1 cup raisins (or other mix ins to total 1 cup such as diced apple, dried fruit, etc.)
Instructions
  1. Bread Machine: Add ingredients into the bread machine per the machine's instructions. My machine has liquids added first, then pile up the flour. Finally, poke a whole in the top part of the flour and pour the yeast inside.
  2. Put the machine on the "dough" setting and sit back and relax.
  3. Once the dough is finished, preheat the oven to 400 degrees. Divide the dough into two balls. Roll out one dough ball into a large oval. Then sprinkle the mix ins like raisins. Fold the dough over. Roll to about ½ inch thick and divide into 8 pieces or slices like a pizza. Roll each slice into a thin circle. Repeat 8 times with this dough ball and Repeat again with the second dough ball. You will have 16 rounds. Keep them covered under plastic wrap to avoid drying out.
  4. Once the rounds are ready, place in the oven for 4 minutes. Flip and bake another 4 minutes. Remove from the oven. The bottom should be slightly golden brown. Allow to cool and eat! Or Freeze.
  5. MIXER INSTRUCTIONS: If you do not have a bread machine, simply mix the wet ingredients into a mixer. Add the dry ingredients and knead with the knead hook for 3 minutes. Cover with plastic wrap and rise for 1 hour.
  6. Once the dough is finished, preheat the oven to 400 degrees. Divide the dough into two balls. Roll out one dough ball into a large oval. Then sprinkle the mix ins like raisins. Fold the dough over. Roll to about ½ inch thick and divide into 8 pieces or slices like a pizza. Roll each slice into a thin circle. Repeat 8 times with this dough ball and Repeat again with the second dough ball. You will have 16 rounds. Keep them covered under plastic wrap to avoid drying out.
  7. Once the rounds are ready, place in the oven for 4 minutes. Flip and bake another 4 minutes. Remove from the oven. The bottom should be slightly golden brown. Allow to cool and eat! Or Freeze.

 

 

Snowflake Cinnamon Wreath

Cinnamon Wreath Bread

Hope you are having an awesome weekend!!

Here is the recipe and instructions for the snowflake cinnamon wreath that I created for Thanksgiving.  A number of things I learned while making this especially if you are used to making homemade cinnamon rolls:

  1.  Don’t make this ahead and put it in the fridge.  Normally I make the cinnamon rolls and wreaths ahead of time at night in order to pop it in the oven in the morning.  Unfortunately, it oozes everywhere and does not work out well.  In a pinch, it WILL work.  But it won’t yield the best results.
  2. Make sure to use a dough recipe that is rich and pliable.  I tried several of them and you need one with eggs and sugar.
  3. The egg on top is pretty, but you will still get a beautiful wreath without it.
  4. Try it!!!  Making it is NOT complicated at all and took me 10 minutes tops to make all the cuts and twists.


Snowflake Cinnamon Wreath
 
Prep time
Cook time
Total time
 
:
Serves: 12 servings
Ingredients
  • Dough:
  • 1 cup warm milk (110 degrees)
  • 2 eggs, room temp
  • ⅓ cup margarine, melted
  • 1 tsp. salt
  • ½ cup sugar
  • 4½ cups bread flour
  • 2½ tsp. bread machine yeast
  • Cinnamon Filling:
  • 1 cup brown sugar
  • 2½ Tbs. cinnamon
  • 3 Tbs. butter, melted
  • Raspberry Filling:
  • ¾ cup raspberry jam
  • ½ tsp. cardamom
  • Topping:
  • 1 egg yolk
Instructions
  1. Add the bread dough ingredients to your bread machine per their instructions. My Oster Bread Machine states to add all the liquids first. Then, pile the flour on top, poke a small hold in the top of the flour to add the yeast. Put bread maker on “Dough Cycle”.
  2. Mix together your filling ingredients.
  3. Once the dough is finished, divide into 4 equal pieces. On parchment paper, roll the first ball into a 10" circle. Brush with butter if using cinnamon filling. Add one third of your filling. On another surface, roll out a 10 " circle. Put it on the filling. Add one third of your filling. Repeat and add the final 10" circle on top.
  4. Now to twist! Simply make a 2-3" circle outline in the center of your dough. I used a biscuit cutter. You could use a glass or cookie cutter, but just press LIGHTLY. Next, using a paring knife or kitchen scissors you will cut the dough towards the circle into 16 equal pieces. To do this, I cut it into fourths, then eighths, then sixteenths. Now the fun part!! Lift up two pieces next to each other and twist them AWAY twice. So they should twist both towards the outside. Once twisted, lay it down and pinch the ends together. Do this for each pair of twists and you will have 8 pretty snowflake points.
  5. Cover and let rise another 30-60 minutes. Beat the 1 egg yolk and brush on top. Bake on a rimmed cookie sheet on parchment paper at 350 degrees for 30 minutes.
  6. Feel free to add a sprinkle of powdered sugar on top or powdered sugar icing with powdered sugar/milk/vanilla drizzled.
Notes
Recipe based on my Cinnamon Roll Bread Machine Recipe post

 

Healthy Orange Julius Smoothie

Healthy Orange Julius Smoothie

Goooood moooorningggggg!!!!!

Welcome to a Whisk Together Original!!!

I hope everyone is doing AWESOME!!!!  Here is a new simple and easy recipe that we all loved!  I had some extra oranges leftover and didn’t want to make an orange julius copycat recipe for breakfast.  Instead, I threw some of my kids’ favorite items into the blender and they LOVED it.   And I loved it because they got a healthy dose of real oranges, mango and vitamins.  Since going back to work full-time this year, mornings are a little bit different.  No more coming home to clean up or finish a task.  We have 3 breakfasts and 3 lunches to make!  So I listed some ways to get these smoothies into your morning routine.  They would also make a great snack!

Here are some ways to make the smoothie:

  1.  Just make it!
  2. Freeze the ingredients into baggies.  Allow to thaw while you get ready or microwave them for 30 seconds.  Then add to the blender!
  3. Put them in real orange julius cups and see if anyone notices the difference 🙂

I know smoothies are not a “winter” type thing.  But oranges are in season right now and Aldi has them at $3.99 for a huge bagful.  If you won’t use them in time – just peel them and freeze them!  Yes it will work in a smoothie.  I wouldn’t recommend eating them after being frozen, but in a blender they will be just fine.


Healthy Orange Julius Smoothie
 
Prep time
Total time
 
:
Serves: 2 large smoothies
Ingredients
  • 2 large oranges
  • 1 cup almond milk (I used vanilla unsweetened)
  • 1 cup mango, frozen or fresh
  • 3 packets of Stevia
  • 2 tsp. powdered egg whites (I use this to make royal icing; it is optional)
  • 1 tsp vanilla extract
  • 1 cup crushed ice
Instructions
  1. Wash the outside of the oranges with soap and water. Peel the oranges and place the segments in the blender.
  2. Keep the peel! Place a 1" square of the orange peel into the blender.
  3. Place the rest of the ingredients into the blender in the order given. If you are using large frozen chunks of mango, I usually microwave this for 30 seconds in order to give the blender a break.
  4. Blend until smooth.
  5. Enjoy!

 

Peanut Butter Chocolate Chip Granola

Good Day!

My son has made this twice now and I realized I made it last year without ever posting it!  It is really good and if a 10 year old can make granola – YOU can too!  Granola is sooo easy to make and sooo expensive at the store.  Feel free to also check out our

Chocolate Granola or Oats and Honey Granola!

If you love peanut butter but have an allergy in the house – use sunflower butter instead.

So far we have made this FOUR times!  They just can’t get enough and been trying different combinations of sweeteners and additions.  My kids cannot wait to add chocolate chips and we end up with melted chocolate clusters of granola instead of “chocolate chip” granola.  I am pretty sure nobody else minds though.  🙂

Make a banana yogurt parfait, pour in some milk, eat it as a snack, top ice cream with it, make some cookies or muffins with it – the list is endless!

 

Peanut Butter Chocolate Chip Granola
 
:
Ingredients
  • 6 cups old-fashioned oats (or gluten free oats for gluten free)
  • 4 Tb. sugar
  • ½ cup olive oil, grapeseed oil or coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup or honey
  • ⅔ cup dark or semi-sweet chocolate chips
  • Optional: pecans, almonds, or dried cranberries
Instructions
  1. Preheat oven to 325 degrees. Prep a large rimmed cookie sheet or two small rimmed cookie sheets. You can line them with parchment or nothing at all. I use silicone mats for easy cleanup.
  2. In a great big bowl, mix up the dry ingredients: oats and sugar.
  3. In a medium microwave safe bowl, warm the oil, peanut butter and maple syrup for about 30 seconds. Stir until well combined.
  4. Drizzle the warm mixture over the oats. Stir and fold gently to coat the oats.
  5. Pour the oats now onto the cookie sheets. Bake for 20-30 minutes. Gently stir every 10-15 minutes. Sometimes the granola will take longer. It should be a little darker and fragrant. Watch closely at the end because it burns fast. When I do a big batch, I have to bake it for 30 minutes since it is not spread out.
  6. Once golden brown, take it out of the oven and cool. Add the chocolate chips while warm if you want them to melt. Or wait for it to cool to have in tact chocolate chips. Store in an air-tight container in the pantry. Or freeze if you will not need it for a few weeks.
  7. Enjoy on yogurt, with milk, in a smoothie, on a smoothie bowl, with bananas or even ice cream!
Notes
Recipe adapted slightly from Minimalist Baker.com

 

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