… and you thought I wasn’t going to post today. Studying metabolic pathways or blogging? Hmmm… tough decision.
First things first. The random winner of my blogiversary giveaway is:
Comment #50: Sami!
Please e.mail me your mailing address, so I can mail your freshly-made granola & decadent dark chocolate.
Next up: pumpkin recipes!
After a 40-minute run around my neighborhood this morning, I came home and made a special Saturday breakfast that I had dreamt up last night while in the shower. You never know when an idea will strike!
Fall “French Toast” Sandwich
This is about as far away from traditional French toast as one can get.
What you’ll need:
- 1 TJ’s British Style Multigrain English Muffin
- 1/2 ripe banana
- 2T maple almond butter
- 2T pumpkin
- cinnamon
- 1/2 c. soy milk – I used unsweetened.
- 1 egg + 1 egg yolk [may use flax “eggs” to make the recipe vegan]
- real maple syrup for drizzling
I didn’t realize I only had about 1-2 tsp. of maple syrup left. Not to worry…
To make:
In a shallow dish, mix soy milk, eggs & cinnamon
Turns out the fork wasn’t necessary. I picked it up and ate it like a sandwich, hence the recipe name.
YUM!
To warm me up from my chilly run, a hot cup of drip coffee just like my dad makes. I am father’s daughter after all.
And now for recipe #2.
In honor of Cookie Friday yesterday, I made cookies of course! I didn’t realize how similar this recipe is to the pumpkin chocolate chip cookies I made almost exactly 1 year ago. However, these are easily 6x better – practice makes progress :)
Pumpkin Pecan White Chocolate Chip Cookies
What you’ll need:
- 1 1/2 c. all-purpose flour + 1 c. whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 c. unsalted butter, melted
- 1 1/4 c. light brown sugar
- 3/4 c. sugar
- 1 tsp. pure vanilla extract
- 1 flax “egg” [1T flax + 3T water]
- 1 [15 oz.] can pumpkin
- 1 c. white chocolate chips
- 3/4 c. pecans, toasted + chopped
To make:
In large bowl mix dry ingredients [items 1-4]. In another large bowl, combine butter and sugars. Add vanilla and “egg” – mix thoroughly. Stir in pumpkin. Then add the dry mixture. Fold in chips & nuts. Scoop 2T of batter onto a greased baking sheet. Bake @ 375* for 12-15 minutes, until edges start to turn golden.
Makes approx. 3 dozen cookies to share with your favorite friends.
“These cookies are the death of me”, exclaims the dear roommate as she pries into the bag first thing this morning.
* * *
Alright, I guess it’s time to tackle those metabolic pathways. This will be the death of me. Hope you have a great rest of your weekend. Let me know if you give either of these recipes a try.
Take it easy, foodie friends.
HP
Thursday Thoughts
Trader Joe’s Favorites
Almond Butter Banana Coconut Pancakes
What I’m Loving Lately {Summer Edition}
Hint Hint
Great pumpkin recipes! I have 2 cans of Libby’s that are just waiting to be used — both of these recipes sound like perfect uses for them!
Have fun studying!
Love these recipes! HOW is that TJ’s coffee? I almost bought it the other day!
I thought it was tasty for $4.
mmm… I love the french toast! I just bought some sandwich thins and I’m thinking this is the perfect recipe to use them with!
Yum! All of those recipes look great. Have you seen Ashley over at Edible Perspective’s pumpkin french toast recipe? Kind of the same concept – both look insaaaane!
Ooh, great recipes! I am always looking for great new pumpkin recipes and I can’t wait to give these a try!
I am so jealous of your roomie! I bet she gets TONS of yummie goodies!
That breakfast sandwich looks AMAZING! I love how you include the vegan and non-vegan version, it’s very helpful!
Good luck studying!!
That french toast looks amazing! I am definitely going to try that one. I know what you mean about never knowing when an idea will strike…seems like my best ideas are in the shower or during a run! :)
Hey Girlie!!
LOVE your 2 recipes! Pumpkin will not get old, it’s just too delicious and versatile! I hope you have a great week ahead of you!
xoxo
Those cookies look glorious! They would definitely make a long day of studing better ;)
Good luck on the test!
Ooo, white chocolate chips are a great idea. I’ve used chocolate and butterscotch before and love it, but this is a new twist :)
YAYYYY! I’m so blessed :) Thanks, Hill! XOXO.
that french toast sandwich looks awesome! justin’s maple almond butter rocks my world!
I am totally making the fall “French toast” sandwich for breakfast tomorrow! Justin’s maple almond butter MAY just be my favorite FOOD, haha :) The cookies also look amazzzzing!
Ooo, that fall french toast looks fabulous! I usually eat toast with some nut butter on it, but never thought of toasting it in the skillet like you did! Thanks for the inspiration!
Yum, these cookies look amazing! As much as I love dark or milk chocolate, sometimes I have sudden cravings for white chocolate. This is perfect for those cravings!
These cookies are SO good! Mine turned out with a very cake-like texture. I made them for a sorority Christmas potluck, and everyone LOVED them! I’ll definitely post the recipe on my blog at some point, linking back to you of course. :)