Tag Archives: fall

Gluten Free Pumpkin Pie Pancakes

A few weeks ago, I made up some pumpkin pancakes in my newly gluten-free state and they were so good, it was like eating pumpkin pie for breakfast.

I posted a quick picture of my accomplishment on my Instagram feed and a friend asked for the recipe. I am so glad she did and that I wrote it down in the comments because I have been referring back to that picture for the recipe on an almost weekly basis to remember what I did.

The only thing is that the recipe is getting buried in my feed by my daily postings of pictures and it is getting trickier to find it. So I decided to blog it here, purely for selfish purposes, to have it at my fingertips easily. I also realized that I really need to update my recipes page on here with several of my more recent creations so everything is organized and easy to find. My goal is to get that done sometime this week, but we will see.

Gluten Free Pumpkin Pie Pancakes
• 2 cups Pamela’s gluten free baking and pancake mix
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 2 Tbsp brown sugar
• 1 egg
• 1 1/2 cup milk (more if necessary to thin to the right consistency)
• 1 cup pumpkin purée
• 1 tsp vanilla extract

Mix all ingredients together.

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Spoon out onto a warm, buttered griddle.

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When batter starts to look done at the edges, flip and cook the other side for a few minutes until golden on both sides.

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Remove to plate, top with maple syrup and enjoy.

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Gluten Free Pumpkin Granola Muffins

It’s that time of year, time for all things pumpkin. Thanks to Pinterest I’ve been trying new things, but I really should whip out some of my tried and true favorites because there have been some seriously awful flops.

Today I was craving pumpkin muffins since I can’t enjoy the Starbucks Pumpkin Cream Cheese Muffin anymore (sniff, sniff, tear). After a little searching on Pinterest with lots of dead-end and spam links (don’t even get me started on the problems with that site), I decided to try to adapt this recipe from The Yummy Life and it worked out pretty well. I decided to forego the granola streusel topping though and I cut back on some of her amounts for sugar and spice.

Ingredients
• 1 3/4 cup Pamela’s gluten-free baking mix
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp pumpkin pie spice
• 2 eggs from pastured chickens
• 1/2 cup packed brown sugar
• 1/2 cup plain whole milk yogurt
• 1 can (minus 3 Tbsp that I used in another recipe yesterday) pumpkin purée
• 2 Tbsp butter, melted
• 1/2 cup chopped (with a hand chopper) gluten-free granola (I used TJs loaded fruit and nut kind and it had a lot of big chunks which is why I chopped it first)

Preheat oven to 400. Toss all the ingredients in your stand mixer, mix until combined. Spoon into paper lined muffin tins. Bake for 20 minutes or less. (I recommend less. I followed the 20 min and wound up with some extra crispy tops.)

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Rigatoni with butternut squash, bacon and caramelized onions

During a recent nap time, I went through all my cookbooks, found all my favorite recipes and those I had not yet tried that sounded good based on their ingredients or the picture. And what did I do with all these recipes? I made a giant, five page alphabetical Word document index. It’s organized like this:

Recipe title (main ingredients), Publication Title page number.

Yes, I am that crazy, anal retentive, type A, overly organized, and all the other adjectives I am sure you can have fun coming up with for me.

I am so happy I did this because I found lots of new recipes and having the main ingredient list next to each recipe allows me to find them based on what is in season.

So this recipe is based on one I found in a book I have had for years that went largely ignored.

Rigatoni with butternut squash, bacon and caramelized onions
Adapted from “Rigatoni with Squash and Caramelized Onions” in Food & Wine Best of the Best Vol. 9 which is a compilation of recipe books and this one is originally from Recipes by Susan Spungen, the founding food editor of Martha Stewart Living

Ingredients
-1/2 lb rigatoni
-1 butternut squash
-2 garlic cloves, pressed
-1 tbsp butter
-1 onion, halved and sliced
-1 tbsp olive oil
-1 sprig rosemary, leaves picked and finely chopped
-dash or two pumpkin pie spice
-2 thick slices bacon, chopped
-1 cup stock (I used vegetable)
-1/2 cup heavy cream
-1 1/2 cups grated Parmesan cheese
-salt and pepper to taste

Preheat oven to 350.

Cook pasta in salted water two minutes less than recommended time on package (it will continue to cook in the oven).

While the pasta is cooking, peel, chop and remove the seeds from your butternut squash.

Brown the bacon. Remove from pan and drain. Set aside. Add the garlic, onions and butter to the pan and brown. Add 1/4 cup water and cook 5 more minutes.

Remove the onions from the pan and set aside.

Add the oil, squash, half the rosemary, salt, and pepper and sauté until tender when pierced with a knife. Add the stock and bring to a boil. Simmer around 8-10 minutes. Add cream, bring to a boil and simmer one minute more. Remove from heat.

Combine with bacon, pasta and all remaining ingredients thoroughly, reserving 1/2 cup cheese. Transfer to a baking dish and sprinkle the remaining cheese on top.

Bake 30-35 min until the top is golden brown and the sauce is bubbly.

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Serve with a salad of mixed greens, apple, pomegranate, green onions and sunflower seeds dressed with olive oil, salt and vinegar. You may also want a bit of warm bread at the end to sop up the sauce.

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Hand and finger print trees

This was another idea I saw on Pinterest.

Bean’s:
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Sprout’s:
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We used tempera paint to do the handprint trunk of the tree, green watercolor paint for the grass and stamp pads for the finger print leaves.

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Glue leaf watercolor paintings

This idea I saw from another friend’s pin on Pinterest. It totally went well with the whole fall and leaves theme we were doing. Basically you draw in glue, let it dry and watercolor over it.

Bean’s:
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Sprout’s:
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Sprout’s originally had a lot more colors and definition between colors, but in the end he got a little crazy and knocked the brush rinse water cup all over his. Big mess. Just par for the course around here today.

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There’s a couple of scarecrows at my breakfast table this morning

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Top left: Sprout
Top right: Bean
Bottom: Bean waving her mask

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Fall wreaths made from nature walk scavenging

This afternoon when the kids got up from their naps we made some fall wreaths with stuff they found on their nature walk. I love how each one is unique and Sprout’s has sticks because he is obsessed with sticks.

Sprout’s:
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Bean’s:
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I got this idea from one of the many home preschool sites that I’ve been scouring lately for ideas. They suggested using a paper plate and cutting out the center, but I didn’t have any paper plates. So I traced some of my dishes (a salad plate and a smaller bowl) onto card stock and cut it out to make the wreath base. I put a bunch of glue on the wreath base and then let the kids pick what items from their bags they wanted to put on there and where. I added more glue on top of leaves as needed for additional layers. Then I glued the bows on at the end.

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