Pumpkin Pancakes

Original Recipe HERE

Pumpkin pancakes often are gummy in the middle because of the moisture content of the pumpkin.  These weren't as gooey as previous recipes I've tried, and they puffed up nicely instead of stayed flat.  The batter was very thick and didn't spread much in the pan, which I'm not used to, but it meant I could make smaller pancakes (yay for faster cooking) and fit more in each round in the skillet (yay for efficient cooking).  I got about 22 pancakes out of this, and I wish I'd doubled the recipe because the superhuman appetites of my kids weren't satisfied with 4 pancakes each.  Leftovers for the next day would've been nice, especially since the kids asked that I make them again.

Ingredients

1 egg

1 & 3/4 cups buttermilk

1 cup pumpkin puree

2 Tablespoons applesauce

2 cups whole wheat flour

1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon or pumpkin pie spice

Directions

(1) In a large mixing bowl, whisk together egg, buttermilk, pumpkin puree, and applesauce.

(2) Into a separate bowl, sift together flour, brown sugar, baking powder, baking soda, salt, and spices.

(3) Combine dry ingredients into wet.  Stir until just mixed but still lumpy.

(4) Cook pancakes on a griddle or in a skillet over medium-low heat until a few bubbles appear in the batter.  Flip and cook until done.

Kid Participation:

* Whisk wet ingredients

* Measure dry ingredients

* Sift dry ingredients

* Spoon batter into skillet (because it's thick and there's less chance of it turning into a mess in the skillet)

Baked Peanut Butter & Apple Oatmeal

Original Recipe HERE

 

Yet another oatmeal dish to add to the ever-growing list of easy oatmeal dinners.  I wasn't sure how well this would go over, since *J* isn't a peanut butter fan.  But he asked for seconds.

 

I doubled this recipe because there was no way an 8x8" portion would feed all of us.  The new amounts are shown below.

 

I could've added some chia seeds, ground flax seeds, or wheat germ...but I forgot.  There was a strong peanut butter taste, which might been due to my spontaneous addition of PB2.  I didn't mind it, since I love me some peanut butter.  But next time I'll leave out the powder or decrease the amount of peanut butter.  And how many more times can I say "peanut butter" in one post?  Peanut butter, peanut butter, peanut butter.

 

Ingredients

4 cups old fashioned oats
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 & 3/4 cups milk

1 & 3/4 cups water
2 large eggs
6 tablespoons unsweetened applesauce
2 teaspoons vanilla extract
1 cup creamy peanut butter, warmed

2 to 3 Tablespoons PB2 [optional]
3 large apples, diced [I peeled them]

 

Directions

(1) Preheat the oven to 350 degrees F. Grease a 9x13" baking dish.

(2) In a large bowl, mix together oats, brown sugar, baking powder, salt, and cinnamon.

(3) In a medium bowl, whisk eggs.  Add milk, applesauce, and vanilla extract; whisk thoroughly.

(5) Pour the liquid mixture over the oat mixture; stir to combine.

(6) Add peanut butter; mix.

(7) Add apples; stir. Pour mixture into prepared dish.

(8) Bake for 35 to 40 minutes or until oatmeal is set.

 

Kid Participation:

* Measure & mix dry ingredients

* Measure & whisk wet ingredients

* Chop apple slices with a very dull knife

Apple Pie Baked Oatmeal

Original Recipe HERE

 

I'm realizing that I turn to "brinner" meals a lot more than I'd ever intended to, but they're so easy and kid-pleasing that it's hard not to make them a weekly staple.  And then I wonder...why do I feel like I shouldn't rely on them so often?  Food is food, and other than the amounts of sugar and eggs (which can often be modified or substituted), these things are usually pretty healthy.  Bring on another baked oatmeal recipe!

 

This did resemble apple pie in taste and, somewhat, in texture and presentation.  I squirted a little surprise whipped cream on each kid's serving, which solidified the likeness.

 

I used a mix of Granny Smith and Fuji apples, and I doubled the amount of the "filling" because I knew the original amounts wouldn't be enough (altered amounts are shown below).  Sure enough, the four of us (minus Husband) just about finished a 9x13" dish of this stuff.  A little - though not enough for my liking - was left for breakfast the next day.

UPDATE: I made this again, and it was drier than the first time.  I think I accidentally added too many oats, because the oatmeal mostly sat on top of the apples and cooked into a solid layer.  Next time I'll try stirring the apples and oatmeal mixture together and baking that way.

 

Ingredients

* For the apple layer:

5 medium apples

2 Tablespoons lemon juice

3 to 4 Tablespoons brown sugar

2 Tablespoons corn starch

1 teaspoon cinnamon

1/4 teaspoon ground cloves [can substitute nutmeg]

* For the oatmeal layer:

2 large eggs

1-1/2 cups unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 cup brown sugar

1-1/2 cups milk

2-1/2 cups old-fashioned oats

Directions

(1) Preheat oven to 375 degrees F.  Grease a 9x13" baking dish.

(2) Peel apples if desired.  Cut apples into 1/2" to 1" cubes. 

(3) In a medium bowl, whisk lemon juice, corn starch, brown sugar, cinnamon, and cloves.

(4) Add apples to spice mixture; toss until well-coated.  Spread in an even layer in the bottom of the baking dish.

(5) In a large bowl, whisk together eggs, apple sauce, vanilla, salt, baking powder, brown sugar, and cinnamon. 

(6) Add milk; whisk again.

(7) Add oats; stir until well-combined.

(8) Pour oat mixture evenly over apples.

(9) Bake oatmeal for 45 minutes or until the top is lightly browned and no longer wet in the center.

 

Kid Participation:

* Whisk spice mixture

* Toss (though not literally) apples with spice mixture

* Whisk oatmeal mixture

* Spoon oatmeal mixture over apples

Apple & Oat Breakfast Cookies

Original Recipe HERE

I think this is a very functional recipe: it is easy to make, tasty and filling, and handy to take one on-the-go.  That said, I wasn't completely sold on the texture...it was overly moist, bordering on soggy (yet no doubt fully baked).  Maybe it was because I used a different type of flour?  Maybe it was all the apple sauce?  Maybe that's just the way it's supposed to be?  I baked some with parchment and some with a silpat, and the parchment ones were a little drier (in a good way).  The recipe yielded about 20 cookies that I stored uncovered for three days, and they never got stale.

I will definitely make them again because everyone in the family liked them - maybe try pears?  However, I might slightly decrease the amount of applesauce and will try substitutes for the oil.  Also, I made them gigantic like the original recipe says, and smaller cookies would be more practical.
 

Ingredients

3 cups whole wheat pastry flour or white wheat flour [I used half all-purpose flour and half whole wheat flour]

3 cups old fashioned oats

1 cup brown sugar

1 Tablespoon cinnamon

1-1/2 tsp salt

1-1/2 tsp baking soda

1 cup walnuts, roughly chopped [I did not use]

2-1/2 cups unsweetened applesauce

1/2 cup canola oil
3 eggs, lightly beaten

3 apples, peeled, cored, and finely chopped

 

Directions
(1) Preheat oven to 350 degrees F.
(2) In a large bowl, whisk together flour, oats, brown sugar, cinnamon, salt, baking soda, and walnuts.
(3) In a separate bowl, whisk together applesauce, oil, and eggs.
(4) Add wet ingredients to dry; stir until thoroughly combined.
(5) Fold in apples.
(6) Scoop 1/4 to 1/2 cups of dough onto a parchment-lined baking sheet.  Slightly flatten each cookie and shape into a roughly uniform circle shape.
(7) Bake 20-25 minutes (mine took 25), or until tops are firm.  Let cookies set on baking sheet for several minutes; transfer to wire racks to cool completely.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Stir batter
* Scoop batter onto baking sheets (if you don't care about precision)

Yogurt Banana Oat Muffins

Original Recipe HERE

I've made these twice and find them a filling snack.  The consistency is different than a usual muffin, probably due to the yogurt and oat flour.  I like to split them in half and spread peanut butter or Nutella on them.

Ingredients

1-1/4 cup oats [I used old fashioned]

1/2 cup yogurt [I used low fat vanilla]

1/2 cup milk

2 large, very ripe bananas, mashed [I used 3]

1/3 cup oil or applesauce [I used coconut oil]

1 egg

1/2 cup brown sugar

1-1/2 cup oat flour [about 2 cups oats]

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup raisins or walnuts [optional; I did not use]

1/2 cup mini chocolate chips [optional]

 

Directions

(1) Make oat flour by grinding approximately 2 cups of oats in a food processor until they reach a flour-like consistency.

(2) In a large mixing bowl or the bowl of a stand mixer, combine oats, yogurt, and milk.  Let stand at least 10 minutes (mine was more like 45).

(3) Preheat oven to 400 degrees F.  Grease or line a 12-cup muffin tin.

(4) In a separate bowl, sift together sugar, oat flour, baking powder, baking soda, nutmeg, salt, and cinnamon.

(5) Add bananas, oil or applesauce, and egg to yogurt mixture.  Combine thoroughly.

(6) Add flour mixture to yogurt mixture.  Mix completely.

(7) Add raisins, walnuts, or chocolate chips if desired.

(8) Fill muffin cups 2/3 full.  Bake 16-20 minutes (mine were done at 18).  Allow to cool several minutes in tin before removing to cooling rack.

Kid Participation:

* Push buttons on food processor

* Add all ingredients to mixing bowls

* Demolish bananas

Baked Oatmeal with Craisins

Original Recipe HERE

 

This meal does not need to include craisins, but since I have several baked oatmeal recipes in rotation, so shall it be dubbed.

 

The only thing I would change for next time, besides the slight adjustments I already made, is to cut down the brown sugar.  It was too sweet to be served for breakfast or brinner; it actually would've been good along with some yogurt, whipped cream, or even vanilla ice cream.  The amount listed below is the (assumed) proper amount.  Cinnamon, nutmeg, etc., would surely work in the dish, too.

 

Also, I realized after the fact that I used baking soda instead of baking powder.  It turned out fine.

 

Ingredients

2 cups uncooked oats [I used old-fashioned]
1/4 cup packed light brown sugar
1/2 to 1 cup craisins [or dried fruit of choice]
1 Tablespoon chopped nuts [optional]
1 teaspoon baking powder
1-½ cups milk [I used skim]
½ cup applesauce
2 tablespoons butter, melted
1 large egg, beaten

 

Directions

(1) Preheat oven to 375° Fahrenheit.  Grease a 2-quart casserole dish or 8x8" baking dish.

(2) In large mixing bowl, combine oats, sugar, fruit, nuts, and baking powder.

(3) In separate bowl, whisk egg.  Add milk, applesauce, and butter.

(4) Add milk mixture to oat mixture; stir well.

(5) Pour batter into dish.  Bake 20-25 minutes or until center is set and edges are slightly browned. Serve warm.

 

Kid Participation:

* Mix dry ingredients

* Mix wet ingredients

* Spread batter in dish

 

Apple Bundt Cake with Brown-Butter Vanilla Glaze

Original Recipe HERE

 

Don't let the length of the ingredient list or number of directions deter you.  This was actually really easy to make and turned out fabulously.  I liked how it was hearty (does it make a cake sound less appetizing if you call it "hearty"?) but not so dense that it sat like a rock in my stomach.  The apple flavor came through but wasn't overpowering.  And, in theory, this could be made in a regular baking pan - especially if the glaze was made thicker. I made it when hosting a family for dinner, and ever member (from age 2 to 33) ate their piece.  I liked it so much, I posted it on Facebook to show it'd earned my stamp of approval.  A friend subsequently made it and concurred with my opinion.

 

However, we both thought a few tweaks would've improved it a bit.  The "mistakes" I made:

(1) Used apples that were too juicy.  Next time I'll use "drier" ones or drain shredded apples thoroughly (actually, probably wring them out in a dishtowel or cheesecloth as I do with zucchini).

(2) Didn't make my glaze runny enough.  It was more like a goopy frosting.  Which was fine, but aesthetically it didn't look as nice.

(3) Paid a crazy amout for a jar of two vanilla beans.  I can't see how they made that big a difference in the taste.  Next time I'll just use the extract.

 

I think this would be a great contribution to a potluck or brunch or just to bring to a friend's house.  It's hard to find a reason it wouldn't be nearly-universally liked.

 

Ingredients

* For the bundt cake:

1 Tablespoon unsalted butter

flour [for preparing the pan]

4 medium apples

1 Tablespoon lemon juice

1-1/3 cups white sugar, divided

3 cups all-purpose flour

1 Tablespoon baking powder

1 Tablespoon cinnamon

1/2 teaspoon mace [I did not use]

1/4 teaspoon nutmeg

1 teaspoon salt

1 cup brown sugar

1/2 cup vegetable oil

1/2 cup applesauce

4 large eggs

1/2 cup apple cider

2 teaspoon vanilla

* For the vanilla glaze:

2 to 3 Tablespoons half-and-half

2 cups powdered sugar, sifted

vanilla bean seeds scraped from 1/2 a vanilla bean (split bean lengthwise and scrape out seeds)

4 oz unsalted butter

2 teaspoons vanilla extract

 

Directions

* For the Bundt cake:

(1) Peel and core apples.  Shred using large holes on grater to make about 3-1/2 cups shredded apples.

(2) In a small mixing bowl, stir apple with lemon juice and 1/3 cup white sugar.  Set aside.

(3) Preheat oven to 350°. Grease a 12-cup Bundt pan [I used silicone] with butter.  Dust with several tablespoons of flour; tilt and tap pan to coat.

(4) In medium bowl, whisk together flour, baking powder, cinnamon, mace, nutmeg, and salt. Set aside.

(5) In a large mixing bowl (or the bowl of a stand mixer), thoroughly combine remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla.

(6) Add flour mixture; mix well.

(7) Add apples; mix until the apples are evenly distributed.

(8) Pour into prepared Bundt pan.  Bake 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert onto drying rack or serving platter.  If glaze is going to be used, begin making it immediately while cake is still warm.

*For the vanilla glaze:

(1) Pour half-and-half into small bowl; set aside to take the chill off.

(2) In medium mixing bowl, combine sifted powdered sugar and vanilla bean seeds (if using).  Set aside.

(3) In large saucepan over medium-low heat, warm butter until golden brown, about 6 to 8 minutes. It should smell toasty but not burnt.

(4) Pour browned butter into powdered sugar and vanilla bean seeds, leaving darkened butter sediment behind.

(5) Add 2 tablespoons half-and-half.  Add vanilla. Stir vigorously until smooth. Glaze should be pourable; if it's too thick, add remaining half-n-half.

(6) Pour glaze over cake while both are still warm. Serve immediately or allow to cool; store covered on counter or in refrigerator for several days.

 

Kid Participation:

* Whisk dry ingredients

* Mix wet ingredients

* Pour glaze if appearance doesn't count

Pumpkin Spice Baked Oatmeal

Original Recipe HERE

 

We had this as dinner because it was super easy to throw all the ingredients in the stand mixer's bowl, dump the batter in the dish, and toss it in the oven and forget about it until the timer went off.  Notice the verbs used; it was That Kind of Night.  Thank goodness for recipes like this that everyone liked, so at least we ended the day on a positive note.

 

The original recipe called for half a cup of oil, which seemed nasty to me.  Normally I'd substitute apple sauce for the oil, but there already was some.  So I broke out my first ever jar of coconut oil and gave it a whirl.  I was in a rush, so I didn't take the time to fully liquify it, double-boiler style.  I kind of softened it up via the microwave, and as soon as I added it to the cold batter, it solidified again.  So halfway through the baking, I stirred the batter as best I could in the hopes that would distribute it.  Next time I'll have a better technique, but I'll definitely use it again because it gave a slight hint of coconut that added to the final product rather than detracted.

 

The level of sweetness was good, though the amount of brown sugar made me pause a little just because I was serving this as dinner.  Substituting half with honey, or maybe even molasses, could work.  I made bacon and served the oatmeal as-is, but next time I'll made it a more complete meal with yogurt or something.  Or not.  Yeah, probably not.

 

Ingredients

2 eggs

1/2 cup applesauce

1/4 cup butter (1/2 stick), melted

1/4 cup coconut oil, liquified

3/4 cup canned pumpkin

2-1/4 cups milk [I used skim]

1/4 cup maple syrup

1/2 cup brown sugar

2 teaspoons pumpkin pie spice

1 Tablespoon baking powder

1 teaspoon salt [I forgot this]

1/2 cup wheat flour

4 cups quick cooking oats

 

Directions

(1) Preheat oven to 350. Lightly grease a 9×13" baking dish.

(2) In a large mixing bowl, beat eggs, applesauce, butter, oil,  pumpkin, milk, syrup and brown sugar until smooth.

(3) Add spice, baking powder, salt, flour and oats. Beat on low until incorporated.

(4) Pour batter into dish.  Bake for 30-35 minutes or until cooked through in the center of the dish.

(5) Let cool slightly before serving. Serve with milk, yogurt, Greek yogurt, or as is.

 

Kid Participation:

* Dump ingredients into mixing bowl

* Run mixer