An Apple...Muffin...for the Teacher

     This week is Teacher Appreciation Week at Kyleigh's school. Today we were asked to send in muffins for the teachers.

     Putting a little twist on 'an apple for the teacher', Kyleigh brought in Mini Cinnamon Apple Walnut Muffins. (Recipe is at the bottom of the post.)

Weekday Mornings

    Here in my neck of the woods, school is back in full swing and I have suddenly become very aware of what my family is putting in their bellies first thing in the morning. Is that cereal going to stay with my kindergartner all morning? Is my hubby really going to eat something when he gets to work? Most likely he'll get too busy and forget to eat until about lunch. As for my bundle of energy, well, I need to make sure her breakfast really counts. Of course without anyone getting bored with what is being served up. I admit, I am bored with the cereal-for-breakfast routine. So let's keep it interesting...

Giant Breakfast Muffins--Avocado Banana!

Do I smell a Muffin Monday in the air? Perhaps.


Today it is more of an Avocado Banana Muffin aroma. And these are GIANT muffins! :)

Stuffed French Toast w/ Pumpkin Cream Cheese

    For awhile, I've been wanting to make some sort of stuffed french toast for dinner but something always came up which put that out of the question. On Monday I decided "to heck with it" and just did it. I had pureed pumpkin already waiting for me in the fridge.

     I creamed together 3/4 cup of the pureed pumpkin with 8 ounces of cream cheese along with some cinnamon, nutmeg, and allspice (my favorite spices to use with pumpkin!). 

     I love using Texas Toast when I make french toast because of its thickness-- the slices are 1 inch thick! Great for french toast, and even better for stuffed french toast! After making the filling, I sliced a pocket in the slices of bread with a knife and left about 1/4-inch around the other three sides.

     Then, using a spatula, I filled the 'pockets' with the pumpkin cream cheese. I then dunked the stuffed bread slices into the egg mixture (5 eggs whisked with a little milk, cinnamon, and melted butter); one side, then the other. 

    Then they went into an already hot pan--after it gets hot, put the heat to medium so that the outsides won't burn before warming the inside. The girls were pretty hungry so I couldn't get a good picture before they were inhaled, but you are aiming for a nice even brown. Mine are a little uneven, but like I said, I had to hungry girls not concerned with even browning--just french toast with butter and maple syrup!

  
    If you give this a go, I really hope you enjoy them! I will use any excuse possible to eat chocolate, so of course I slathered some Nutella on mine then topped with maple syrup--I highly recommend this! My hubby likes giving them a good layering of butter then sifting some powdered sugar on top. The melted butter mixes with the powdered sugar for a pretty sweet topping to any piece of french toast, pancake, or waffle!

Pumpkin Bread

Time for more pumpkin! My sister-in-law asked me today if I had a pumpkin bread recipe. I was only too happy to oblige. :) Even though this makes two large loaves for us, it does NOT last long at all! After I make it again, I'll post pictures. I hope y'all enjoy!

makes 2 large loaves or 3 regular sized

3 c. sugar
1 c. cooking oil
 4   eggs
3 1/3 c. flour
2 tsp  baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 c. water
2 c. pureed pumpkin

Preheat the oven to 350 degrees F. Using cooking spray, spray the bottom and sides of the loaf pans; set aside.
In an large mixing bowl, beat sugar and oil on medium speed. Add eggs and beat well; set aside.
In another large mixing bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add the dry mixture and water alternately to the sugar and egg mixture, beating on low until combined.

Add dry mixture.

Alternately with water.

   Beat in pumpkin.

   Spoon into pans. Bake at 350 degrees F for 55 to 60 minutes; if you are making 2 large loaves, it will need to bake longer--until a knife comes out clean in the center.
Cool on wire racks for 10 minutes; remove from pans.

Enjoy!

Spiced Pumpkin Pancakes...For Dinner!

After my fabulous Meatloaf last night, I decided breakfast for dinner would be great tonight. Since my girls weren't feeling up to par, this'll turn their frowns upside down. And it worked!

My favorite spices to use with pumpkin.

1 3/4 c. all-purpose flour
2 Tbsp  sugar
1 Tbsp  baking powder
1/4 tsp  salt
1/2 tsp  cinnamon
1/2 tsp  nutmeg
1/2 tsp  allspice
 1        egg, slightly beaten
1 1/2 c. milk
3 Tbsp vegetable oil
1 c.    pureed pumpkin

Using a 3/4 measuring cup, pour batter.

    In a large mixing bowl, combine all the dry ingredients. In a separate bowl, combine the egg, milk, and oil. Stir the bowl of wet ingredients into the flour mixture. Gently stir in the pureed pumpkin.
   Heat a pan over medium heat (on a scale of off to 10, use a 6) and use cooking spray. I use a 3/4 dry measuring cup to pour the batter onto the heated pan; it makes the perfect size pancake.
   The pancake is ready to be flipped when the edges start looking dry and the bubbles in the middle start becoming a little larger and a little more frequent. (The second picture.) The second side will only need to be in the pan for one to two minutes.

Dry edges and bubbles.

    After the first pancake has been taken out of the pan, turn the heat down to just under medium. (On the same scale of off to 10, turn down to a 4.) It will take another minute or two on the first side, but it allows the pancake to cook through better while keeping it from burning on the outside; it gives it its beautiful color (third picture).
    This makes about 10 pancakes. At our table, no one could eat more than two, so if you have more than four people sitting down to eat then you might want to consider doubling the recipe.

The color you are aiming for.

     These pancakes are super delicious with butter and sifted powdered sugar, butter and maple syrup, or for fellow chocolate lovers, Nutella and maple syrup is also super scrumptious.
     Enjoy!

Spiced Pumpkin Pancakes

Good with butter and sifted powdered sugar.

Pumpkin Pancakes with Nutella and maple syrup. 

*Note: The pumpkin puree used in this recipe was made from fresh pumpkin (of course!) and had been in the refrigerator. The fresh pumpkin was purchased from my local farmer's market.

Mom's Banana Bread Muffins

This is one of the recipes that I can remember my mom baking while growing up. I've tweaked it a little, and they don't last long around my house either. They are good any time fresh from the oven, even for dinner! Hope you enjoy them! 

Banana Bread Muffins

1 c. butter, room temperature (or shortening can be used)
2 c. sugar, divided
4 eggs, beaten
2 c. mashed banana
1 c. whole wheat flour
3 c. all-purpose flour (or all 4 c. of flour can be whole wheat)
8 tsp. baking powder
1 tsp. salt
1 tsp vanilla

Preheat oven to 350 degrees F. Grease pans or, if using paper cups, line muffin pans.

Mash bananas and set aside.
Beat eggs with 1 cup sugar and set aside. Beat butter (or shortening) with 1 cup sugar til well combined and mixture is creamy. Add egg mixture and mix well. Add bananas and mix well.
In a separate bowl, combine flour, salt and baking powder.
Add the flour mix to the wet mix a little at a time. Once all of the flour has been incorporated, add the vanilla and mix well.
Bake each batch for 15-17 minutes; til the muffin tops are a nice golden brown.