Tuesday Tots ~ Whole Wheat Pumpkin-Apple Muffins

WheatMuffinss

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

2/3 cup brown sugar, firmly packed

1/3 cup white sugar

1/4 cup canola oil

1/2 cup applesauce

1/2 cup canned pumpkin

1/3 cup buttermilk

2 eggs, slightly beaten

1/4 cup golden raisins (optional)

Directions

Preheat an oven to 400 degrees. Grease 12 muffin cups, or line the cups with paper muffin liners.

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins, if desired.

Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

**These are delicious treats for not only kiddos, but for parents alike. Great for breakfast, or an afternoon snack!

Foodie Friday ~ Fab French Toast

yummyfrenchtoast

1/4 cup all-purpose flour

1 cup milk

1 pinch salt

3 eggs

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 tablespoon white sugar

12 thick slices bread (day old bread is best)

Directions

Measure flour into a large mixing bowl. Slowly whisk in milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

Heat a lightly oiled griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. Pair with syrup or fresh fruit.

Foodie Friday ~ Yummy Blueberry French Toast

FrenchToastBlueberry

12 slices day-old bread, cut into 1-inch cubes

2 (8 ounce) packages cream cheese, cut into 1 inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter

Directions

Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Foodie Friday ~ Baked French Toast

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1 (1 pound) loaf French bread, cut diagonally in 1 inch slices

8 eggs

2 cups milk

1 1/2 cups half-and-half cream

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

3/4 cup butter

1 1/3 cups brown sugar

3 tablespoons light corn syrup

Directions

Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes.

Foodie Friday ~ Homemade Grape Nuts

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3 1/2 cups whole wheat flour

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 cups buttermilk

2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees. Line a baking sheet with waxed paper.

Combine flour, brown sugar, salt, baking soda, and cinnamon in a large bowl. Stir in buttermilk and vanilla extract; mix well. Pour mixture into prepared baking sheet and spread evenly with a spatula.

Bake in the preheated oven until browned and firm, 20 to 25 minutes. Cool patty in the baking sheet for 10 minutes before removing to cool completely on a wire rack.

Preheat oven to 275 degrees.

Break cooked patty into chunks and put through a meat grinder, using a coarse blade. Divide crumbs over two baking sheets.

Bake in the oven until dry, stirring every 10 minutes, about 30 minutes. Allow crumbs to cool completely and store in an airtight container.

Foodie Friday ~ Cheesy Breakfast Pizza

Breakfast Pizza

1 (8 ounce) package refrigerated crescent rolls

1 cup frozen hash brown potatoes, thawed

1 cup shredded mozzarella cheese

5 eggs, beaten

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

 

Preheat oven to 375 degrees. Grease a 10×15-inch baking pan.

Unroll crescent roll dough and press into the prepared baking pan. Sprinkle hash browns and mozzarella cheese over the crescent roll dough.

Whisk eggs, milk, salt, and black pepper together in a bowl; pour over potato-cheese layer. Top with Parmesan cheese.

Bake in the preheated oven until eggs are set in the middle and cheeses are melted, about 30 minutes.