… 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
- 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…
In a shallow dish, mix soy milk, eggs & cinnamon [recipe makes more than enough liquid for one sandwich]. Spread almond butter on one half of the English muffin, and pumpkin on the other. Place banana slices in between the two layers. Then place the sandwich in the egg batter, flipping to coat both sides. Lastly, cook over medium heat, about 3-5 minutes each side until crispy and golden brown. Drizzle with real maple syrup.
Turns out the fork wasn’t necessary. I picked it up and ate it like a sandwich, hence the recipe name.
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
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.
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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.