Giving Thanks | Pumpkin Breakfast Cake

October 7, 2011 by 7 Comments

 

 

 

 

 

 

 

 

 

 

 

OK, I know what you’re thinking…

Not another pumpkin recipe.

But wait! Don’t run away! Allow me to plead my case.

 

 

 

 

 

 

 

 

 

 

 

This isn’t just any cake. First of all, and probably most importantly, it’s a cake you can eat for breakfast. Yep, it’s breakfast approved. You know why? Cause it’s full of hearty good-for-you ingredients like whole wheat flour, oats, nuts, and pumpkin! A nice big hunk of this cake with a steaming mug of coffee or tea will start your morning off right.

Secondly, this cake is super adaptable! If the thought of eating another pumpkin anything makes you want to vomit (although really, that would be a bit dramatic of you), then you can change it up! You can use applesauce or banana instead of pumpkin. You can sub in almonds, raisins, coconut, or any other nuts or dried fruit for the pumpkin seeds and walnuts. Or change up the spices! In fact, one of my favorite versions of this cake uses applesauce, cinnamon, almonds and coconut. Delish!

 

 

 

 

 

 

 

 

 

 

 

But back to this particular version of the cake, with pumpkin! It’s moist, nutritious, delicious, and seasonal. Just in case you need an excuse to eat cake for breakfast. Personally, I don’t need an excuse. (Don’t you know me by now?!) 🙂 This recipe was shared with me several years ago by a very special lady. I remember awakening to the wonderful aroma of one of these breakfast cakes baking away in the oven on several occasions. And while we probably won’t have another opportunity to share a piece of breakfast cake and tea on a lazy weekend morning, I hope she knows that she will remain in my heart always.

Happy Thanksgiving weekend to you and yours! May we all remember to be thankful for what we have.

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Breakfast Cake

1 cup white flour

1 cup whole wheat flour

1 cup oats

2 tsp. baking powder

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg (optional)

1/2 tsp. ground allspice (optional)

1/2 tsp. ground cloves (optional)

Pinch of salt

1 cup olive oil

1 cup white sugar

1 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (or other fruit)

1/2 cup raw pumpkin seeds (or other nuts/dried fruit)

1/2 cup chopped walnuts (or other nuts/dried fruit)

Preheat the oven to 350°F. Whisk together the flours, oats, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, combine the olive oil, sugars, eggs, and vanilla. Add to the dry ingredients and mix well. Add in the pumpkin puree and the pumpkin seeds and walnuts. Stir well. Pour/spread into a large greased bundt pan (or two loaf pans). Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool thoroughly before turning out of the pan(s).

*Please note that you may also halve the recipe and bake the cake in a loaf pan. Or keep the recipe as is and bake two loaves, freezing one for later.

PS. I can’t make any promises that I’m done with the pumpkin recipes…

Filed Under: Bread, Breakfast, Holidays, Sweet Treats Tagged With: , , , , ,

A Queen’s Breakfast | Cranberry Oat Scones

January 26, 2011 by 1 Comment

I’m on a baking binge this week. I have decided to do the no grains diet again for the month of February. I know, I know, I’m CRAZY. This coming from the girl that eats granola every morning, loves a big ‘ol sandwich for lunch, and adores pasta, bread, and everything grain-y in between. Consequently, I’m trying to get my grain fix in these last few days of January by baking some of my favorite treats. Fortunately, I have a few posts lined up, so the rest of you will not have to suffer in grain-free hell with me. I know, I’m too kind. 🙂

Baked goodies are a real breakfast treat for me. Knowing that a tender muffin, a warm cinnamon bun, or a crumbly scone is waiting for my empty stomach in the morning…almost makes getting out a bed a little easier. I haven’t tried a lot of scone recipes since I came across this one a couple of years ago. It is such a good recipe – I’ve never felt the need to search for another. The sweetness from the cranberries and the little bit of sugar requires no additions to these yummy scones, so leave the jam in the fridge and try them out on their own. The fresh lemon zest and buttermilk give such a fresh flavor. These are keeper scones right here.

Cranberry Oat Scones (adapted from joyofbaking.com)

1 3/4 cups all-purpose flour

1/3 cup sugar

1/4 tsp. salt

3/4 tsp. baking soda

1 tsp. baking powder

1/2 cup cold butter, cut into small pieces

3/4 cup old-fashioned rolled oats

1/3 cup dried cranberries

zest of one lemon

2/3 to 3/4 cup buttermilk

Egg wash: 1 large egg + 1 TBSP. milk

Preheat the oven to 375°F and place rack in the center of the oven. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, baking powder. Add the butter and cut it into the flour mixture with two knives or a pastry blender until it resembles coarse crumbs. Add the rolled oats, dried cranberries, and zest. Mix until combined. Stir in the buttermilk (start with 2/3 cup and add more if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and press the dough into a circle that is approximately 7 inches round and about 1.75 inches thick. Cut the circle into 8 triangular section. Place the scones on a baking sheet lined with parchment paper. Make an egg wash of one beaten egg mixed with 1 TBSP. of milk and brush the tops of the scones with the egg mixture.

Bake for 15-18 minutes or until lightly browned. Remove from the oven and lightly dust with icing sugar. Enjoy (and try not to eat all 8 scones in one sitting would ya?)! Very happy eating to you all.

Filed Under: Bread, Breakfast Tagged With: , , , , ,

Celebration! | Morning Magic Muffins

November 30, 2010 by 2 Comments

Mmmmmmuffins! Who doesn’t love muffins?! I am a “healthy” muffin lover – I adore hearty and wholesome muffins with good texture and lots of flavor. I even prefer this kind of muffin to the cakey, dessert-like kind. I’m much more likely to reach for a bran muffin than a chocolate chip muffin on most occasions. Call me crazy.

Honey and I just finished our latest food challenge – to go 30 days without eating grains. As in, no bread, no pasta, no rice, no oats, and many other NOs! It was an unbelievable challenge. You might think it would be easy, but when you really start looking closely at food (especially prepackaged food), much of it includes some form of grain. There is a science behind this diet, you can read more here if you’re interested. Anyways, despite a few grumpy days and almost constant hunger…we are impressed with the results, not to mention very proud of ourselves. We ate more fruit, vegetables and lean protein than normal, since we could not rely on filler items such as rice, pasta, and bread to complete our meals. Ok, we did cheat a couple of times, but only when absolutely necessary! Isn’t cheating an essential component of every diet?

Food challenges are great for opening your stomachs to new ideas! Regardless, today marks the last day of our challenge, and I decided to make these amazing muffins in celebration. Although we are going back to grains (as if I’m going to be able to enjoy the holiday season without all that delicious baking that will be showing up everywhere I set foot in the next month!), we are going to try to eat less of them on a regular basis.

This recipe comes from a colleague of mine, although I have altered the recipe a little to my taste. Try these muffins – they are loaded with wholesome ingredients to help you gain energy for the day ahead. They are lovely all on their own, but a little butter and/or jam never hurt anyone. Happy eating!

PS. Stay tuned for some delectable holiday cookie recipes next week!

Morning Magic Muffins

2 cups whole wheat flour

3/4 cup brown sugar

1/2 cup white sugar

2 tsp. baking soda

2 tsp. cinnamon

A large pinch of salt

2 cups of peeled, grated carrots

1 apple, peeled and grated

1/2 cup raisins

1/2 cup chopped nuts (almonds are my favorite)

1/2 cup coconut

3 eggs

3/4 cup canola oil

2 tsp. vanilla

Combine the first 11 ingredients in a large mixing bowl. Stir well to blend. Beat the eggs, oil, and vanilla in a small bowl. Add to the dry ingredients, stirring just until moistened (the batter will be very thick). Grease a 12-count muffin tin and fill the cups nearly to the top (or you may make 18 smaller muffins). Bake at 350°F for 20-25 minutes or until a toothpick inserted into the muffin comes out clean. Enjoy!

Filed Under: Bread, Breakfast Tagged With: , , ,
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