Baked Pancakes

On Halloween morning Trader Joe's had a little festival with petting zoo, face painting, etc. While we were there, we picked up a box of pumpkin pancakes...mmm... But the thing is, I actually only like pancakes so much...and I don't like making them because they are too much work. Nothing's worse than slaving over a stove, smelling pancakes, while you are hungry! So today I made them just as the box instructed and then poured in in a 8x8 glass pan and baked at 400 degrees for 20 min or until brown around the edges (one recipe on internet said 10 min...so keep checking on it).
We thought it was better than pancakes...a bit light and fluffier...and a lot easier! I'm all about that. Next I'm going to try it with these gingerbread pancakes.

Slow Cooker: Yogurt

So I did it. I've been thinking about making yogurt for a while now...not exactly sure why, well besides that the yogurt in the stores have so much sugar and organic is expensive...I'm on this make-everything-myself-from-bread-to-lotion kick... I have a yogurt maker I was going to try, then I found this slow cooker yogurt recipe that seemed so easy and...most people have a slow cooker and not a yogurt making. I'll make it with the yogurt maker next time and see if there is any difference. The yogurt is great, but definitley not as thick as I read it would not be. I found the recipe link on my favorite blog Passionate Homemaking but the original like comes from Nourishing Days and for counter-top yogurt look here . You'll need to sweeten this yogurt, but you can also you it in place of sour cream.

-Turn on slow cooker to low and pour in 1/2 gallon of organic or raw milk
-Heat on low for 21/2 hours (or add
-Then turn off slow cooker (& unplug)
-Let milk cool for 3 hours (in slow cooker with lid on)
-Remove 1-2 cups of warmed milk and put it in a bowl.
Combine 1/2 cup of yogurt and mix well.
-Pour mixture back into milk in slow cooker and whisk thoroughly
-Again cover with lip and wrap slow cooker pot in a thick bath towel or two.
-Let it culture overnight, 8-12 hours
-In the morning stir yogurt and store in glass jar(s) or other container
-For best results, refrigerate for at least 8 hours
Makes a lot!!!

-Add fruit and sweetener (sugar, honey, agave, whatever), but keep a cup of unflavored yogurt if you want it for your starter again

Pumpkin Bread

I actually got this recipe from my friend's blog, Sarah...and thought I'd give it a try. And guess what...its a keeper!!! Thanks Sarah!

*********************Ingredients:

*********************3 cups canned pumpkin puree

1.5 cups vegetable oil
(I used applesauce as Sarah suggested)
4 cups white sugar
(I used 3 cups of sugar and it was great)
6 eggs
4 3/4 cups flour
(I used 2 1/4 cups unbleached white
and 2 cups wheat flour)
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1.5 teaspoons nutmeg
*********************1.5 teaspoons salt

*********************1.5 teaspoons cinnamon

*********************1.5 teaspoons cloves

Directions: (makes 3 loaves)

1. Preheat oven to 350 degrees.

2. In large bowl, mix together pumpkin, oil (or applesauce), sugar and eggs.

3. Combine dry ingredients and mix into pumpkin mixture.
Stir until well blended.

4. Pour evenly into greased and floured loaf pans.

5. Bake for 45 minutes to an hour.
(we made 1 loaf, 12 muffins, and 12 mini muffins from this recipe...I'll tell you how they freeze next time when I make a double batch...but this time they won't make it that far!)

Great spreads: softened cream cheese with pumpkin spice, cranberry butter, honey,
agave, or whipped cream (Adam came up with)
Thanks Sarah!!!

Veggie Wraps

Why do I love recipes that don't have exact measurements or directions??? Here is a great one that changes with whatever you have on hand...I'm sure there are endless possibilities, yet always so good! change up any ingredients as you like and have!
Ingredients:
-wraps or tortillas (tortilla recipe here)
-cream cheese (a necessity in my book)
-veggies like: shredded or cut carrots, stick or cut cucumbers, sprouts, bell peppers, tomatoes, jicama, lettuce, spinach, cabbage...
-black beans, or any other beans (optional)
-chicken, turkey bacon, or other leftover meat (optional)
-cheese (optional)
-herbs like: basil, mint, cilantro, ect (optional)
-condiments like: balsamic vinegar, olive oil, and lemon juice (three of my favs), hummus, mustard, salad dressing,...)

Assemble: spread cream cheese on the wrap (it helps if its softened a little), add veggies and condiments, fold, and eat!!!
yum!
Any other ideas???