Foodie Friday -- Pumpkin Oatmeal

Last night my kids asked if they could choose what we had for dinner.  I hesitatingly (is that a word?) said yes.  I braced myself for their choice and do you know what it was?  Pumpkin Oatmeal.  I'm totally serious.  And yeah...I totally scored in the I've-got-really-awesome-kids department.

So, about 20 minutes later my home smelled like I was walking through Heaven on a crisp Fall evening and my kids happily inhaled ate their oatmeal before going to bed.

Pumpkin Oatmeal (I got this idea from Jessica Seinfeld's Deceptively Delicious cookbook, but changed it up a lot)

• 4 cups oatmeal
• 8 cups water
• 1 (15 oz) can pumpkin
• 1/2 to 3/4 cup brown sugar
• 2 tsp. vanilla
• 1.5 tsp cinnamon
• .5 tsp cloves

1. Mix the water, sugar, and vanilla together and bring to a boil.
2. Add pumpkin, oats, and spices.
3. Return to boil and cook until thickened to your liking 
4. Serve with milk and butter.  YUM!

I'm linking to these sites.  Go check them out!

Foodie Friday -- Carrot Cake Cupcakes

A friend of mine wanted Carrot Cake for her birthday.  She is also a pretty healthy eater, so I knew I couldn't just make any old Carrot Cake it had to be at least a little bit healthy.  Here's what I came up with and it was DELICIOUS!  (I was running low on time so I baked them as cupcakes instead of as a cake.)

Carrot Cake

• 4 eggs
• 1 1/4 cups applesauce
• 1 to 1 1/2 cups packed brown sugar
• 1 Tbsp vanilla extract
• 2 cups whole wheat pastry flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp ground cinnamon
• 1/4  tsp. nutmeg
• 3 cups grated carrots (grated on the large grater hole side)
• 1 cup chopped peacons
• 8 oz. can crushed pineapple, drained well

1. Preheat oven to 350 F. Grease and flour cake pans (or use papers for cupcakes)
2. In a large bowl, beat together eggs, applesause, brown sugar and vanilla.
3. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Stir in carrots and pineapple.
5. Fold in pecans. 
6. Pour into prepared pans.
7. Bake in preheated oven until toothpick comes out clean.  bake a 9 x 13 for 40-50 minutes.  bake 2 round pans for 25-35 minutes.  Bake cupcakes for 15-20 minutes.
8. Let cool in pan for 10 minutes, then turn out onto a rack and let cool completely.

And when your kids dont know how good they have it, they get these for dessert instead.  :)

I'm linking to these sites.  Go check them out.

Foodie Friday -- Healthy-ish Pumpkin Muffins

These muffins are so delicious!  They are also sort of healthy, so don't feel guilty eating one...or two.  :)

 

 

Healthy-ish Pumpkin Muffins

• 1 15 oz. can pumpkin
• 3 cups whole wheat pastry flour
• 1 cup brown sugar
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cloves
• 2 tsp. cinnamon
• 1 tsp. salt
• 2/3 cup applesauce
• 3 eggs
• 1 cup white chocolate chips

1. Preheat oven to 350F
2. Grease or line 24 muffin cups
3. Mix all ingredients but the white chocolate chips until well combined.
4. Add white chocolate chips and stir in.
5. Fill muffin cups 2/3 full
6. Bake at 350 for 20-25 minutes.

I'm linking to these sites.  Go check them out!!

 

• Favorite Things Friday @ A Few of my Favorite Things
• Frugal Friday @ The Shabby Nest
• Foodie Friday @ Cheffie Jo
• Home and Family Friday @ Home is Where my Story Begins

Foodie Friday -- Sunshine S'mores

I'm sure when most of us think of S'mores, we think of camping.  Cooking marshmallows over an open fire until they catch on fire and then smashing them between layers of chocolate and graham crackers.  Here is a little kid-friendly twist to an old favorite.

Sunshine S'mores

• graham cracker squares
• large marshmallows
• chocolate chips

1. In a glass baking dish with a lid arrange graham cracker squares in one layer.
2. Use scissors dipped in water to cut marshmallows in half horizontally.
3. Place one marshmallow half, cut side up, on each graham cracker square and top with chocolate chips.
4. Put the lid on the baking dish and place the dish outdoors in direct sunlight.
5. Check periodically. When marshmallows and chocolate chips are melted eat and enjoy.

*  This recipe works best when it is 85 F or hotter outside.

**  If you have already told your kids what you are going to do and they think you are the coolest mom in the world, and then you pull everything out and suddenly realize that you have every kind of chip but chocolate, say a little prayer.  Then your friend will bring you brownies that you can crumble up and use instead of the chocolate chips and your kids will think you are cool again.  :)

I'm linking to these sites.  Go check them out!!

• Favorite Things Friday @ A Few of my Favorite Things
• Frugal Friday @ The Shabby Nest
• Foodie Friday @ Cheffie Jo
• Home and Family Friday @ Home is Where my Story Begins

Foodie Friday -- The Best Sugar Cookies in the WORLD

No, I'm not joking.  Seriously.  These are so good.

Sugar Cookies

• 3 cups flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cup sugar
• 1/2 lb. (2 sticks) unsalted butter @ room temp
• 2 eggs

1. In medium bowl, sift together flour, baking powder, and salt.
2. In large bowl, beat butter with mixer until smooth.  Add sugar and mix well.  Add eggs, one at a time and mix until completely blended in.
3. Add flour mixture and continue mixing until smooth dough forms (2-3 min).

4. Wrap in plastic wrap and refridgerate for at least 1 hour or as long as overnight.
5. Remove dough from fridge and roll on lightly floured surface.  Roll dough to 1/2 in. thickness and cut to desired shapes.
6. Bake at 350 F for 12-15 minutes or until edges just barely start turning golden brown.
7. Once they are completely cooled, decorate however you like.

Now, go make some.  I bet you can't eat just one.  I promise these are lightly crispy on the edges and so soft on the inside.  Not mushy.  Not crunchy.  Just right.

I'm linking these beauties up to these sites.  Go check them out.

• Favorite Things Friday @ A Few of my Favorite Things
• Frugal Friday @ The Shabby Nest
• Foodie Friday @ Cheffie Jo
• Home and Family Friday @ Home is Where my Story Begins

Foodie Friday -- Sleeping Beauty Birthday

B turned 4 on Sunday.  She told me months ago that she wanted a Sleeping Beauty cake.  So, that's what I did.  I used Buttercream Frosting on the cake and Marshmallow Fondant on top of it.  The white "dust" on her dress is powdered sugar.  We could have taken the time to brush it off, but I actually like the look of it, so we left it there.

I think it is so cute and she really loved it!

And here she is.  Cinderella's shirt, Snow White's skirt, some tiara sunglasses and a Sleeping Beauty cake.  It doesn't get any better than that.  I can't believe my little Princess is 4 years old!!!

I'm linking up to these sites.  Go check them out!!

• Favorite Things Friday @ A Few of my Favorite Things
• Frugal Friday @ The Shabby Nest
• Foodie Friday @ Cheffie Jo
• Home and Family Friday @ Home is Where my Story Begins

Foodie Friday -- Whole Wheat Pancakes with Strawberry Sauce

A good friend of mine introduced me to a new cookbook.  (Thanks Maryle)  It is called 7 Secrets Cookbook written by Neva and Jim Brackett.  It is a vegan cookbook and I am in love with it.  Many of you know that we try to eat healthy and take care of our bodies.  We aren't totally Vegan (no animal products whatsoever), but are pretty close to it.  We definitely eat a plant based diet.  Well, this cookbook is seriously so good.  I have tried a lot of the recipes from it and and love them all.*  Best part?  My kids love it too.  They have eaten EVERYTHING I have made from this book.  No lie.  I got mine off of Amazon for $13.

Whole Wheat Pancakes

• 4 cups whole wheat pastry flour
• 1 quart regular soy milk (one box)
• 1 tsp. salt
• 1/4 cup honey
• 1 Tbsp. baking soda

1. Mix all ingredients together with a blender or a whisk.  (I just used a spoon).
2. Cook on a medium high griddle.
3. This makes about 20 pancakes.

Strawberry Sauce

• 4 cups fresh or frozen strawberries, diced
• 12 ounce can frozen concentrated apple or white grape juice  (we used apple)
• 1 cup water
• 3 Tbsp potato starch mixed with 1/2 cup water (can use 1/3 cup corn starch)

1. Mix first three ingredients in a sauce pan and bring to boil over high heat.
2. Remove from heat and briskly stir the sauce while slowly adding starch/water mixture.
3. Return to heat and stir while bringing back to boil.  Keep stirring until it is thickened.

These were so good I didn't want to stop eating them.  My kids loved them and want me to make them everyday.

*I think she goes a little heavy on the salt and onion powder, so I adjust it down, but that is the only adjustment I have had to make to any of the recipes.  I'm sure it is individual preference.

I'm linking up to these sites.  Go check them out!!

• Transformation Thursday @ The Shabby Chic Cottage

• Strut your stuff Thursday @ Somewhat Simple
• Favorite Things Friday @ A Few of my Favorite Things
• Frugal Friday @ The Shabby Nest
• Foodie Friday @ Cheffie Jo
• Home and Family Friday @ Home is Where my Story Begins

Foodie Friday -- Fire Truck Cake

Mr. Wonderful just finished his training to be a volunteer fire fighter!  Don't let the volunteer part fool you.  He had to go through the exact same training as a professional fire fighter.  The only difference is that he won't get paid for fighting fires.  He started it in September and finally finished last week.  He had his award ceremony on Thursday evening and I missed it because I had to take C to urgent care.  (poor little guy has been sick for a week now)  I wanted Mr. Wonderful to know how proud of him we are and how happy we are that he is finally finished! 

So last Friday I made him a cake.  Unfortunately because I was up half the night taking care of a sick baby, I wasn't able to make the Marshmallow Fondant ahead of time and it was a pain in the booty to work with.  It kept tearing and it was sticky.  I'm disappointed in how un-professional it looks, but it still looks pretty cute.  Mr. Wonderful loved it, so that's what really matters.

Good job babe!  We love you!!!

Foodie Friday -- Spicy Black Beans and Rice

As promised, something healthy, low fat, delicious, and fast to boot!

Spicy Black Beans and Rice

• 3 cans black beans, rinsed and drained
• 1 can stewed tomatoes, cut up
• 1 can tomatoes with green chilis
• 1 small onion, chopped
• 1 bell pepper, chopped (any color)
• 1 tbsp minced garlic (or 3 whole cloves minced)
• 1 tsp ground cumin

Mix all ingredients in a large pan and bring to boil.  Reduce heat and simmer for 15-20 minutes.  Serve over white or brown rice with sour cream and cheddar cheese if desired.

This makes a lot and it freezes really well.  We love it.  If it isn't spicy enough for you, you can add any type of hot sauce or add chili pepper with the cumin.

 

Have a recipe you want to share?  Email it to me and I will give it the Pumpkin Patch Family test.  If it passes, I'll post it on the blog!

Foodie Friday -- Tasty Treats for Mom

Here are some special treats you can fix for Mother's Day that are sure to please.  If you scroll down to the bottom, you can also see the birthday cake I made for my hubby last week.

Homemade Oreos

• 1 German Chocolate Cake Mix
• 2 eggs
• 1/2 cup oil

1. Mix all ingredients thoroughly.  Dough will be pretty thick.

2. Roll into 1 inch balls and place on cookie sheet about 1.5 to 2 inches apart.  (should make about 48 dough balls)

3. Bake at 350 for 8-10 minutes.  You know they are done when the tops crinkle.

4. Let cool on pan for 2-3 minutes and then place on cooling rack.
5. While cooling make the frosting (recipe below)
6. Frost the bottom side of one cookie and then sandwich it together with the bottom side of another cookie.

Buttercream Frosting

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 tsp clear vanilla (or another flavoring extract)
• 4 cups powdered sugar
• 4-6 Tbsp water (or amount needed to get proper consistancy)
• Food coloring if desired.

1. Cream butter and shortening together.
2. Add powdered sugar and mix well.  Add vanilla and water a Tbsp at a time until you get to the correct consistancy.
3. Add food coloring if desired.

This is such a quick and easy recipe that takes very little time.  My kids love to help make these and they taste great too.  Can't beat that!  Any mother on your list would love to get these for a treat.  Or you could accidentally leave your computer on with this page pulled up and maybe the man in your life will get the brilliant idea that you would like these for Mother's day.  HINT! HINT!

What?  A girl can dream...right?!

As promised, here are the pics of the Transformer Birthday Cake I made for my hubby.  His birthday is 3 days after E's birthday, so we spent the week gorging on sugar celebrating together.  It was so fun.

Each year the kids decide what kind of cake I should make for Dad.  Last year was R2D2.  That cake just about did me in!  Decorating it was what made me decide to learn how to make and use fondant.  This year they decided on Transformers.

The cake is just a yellow cake mix.  The frosting is Chocolate Buttercream (same recipe as above except add a heaping 1/4 cup cocoa powder.  The Transformer face is made of marshmallow fondant.

I think it turned out pretty well.  I wish I would have covered the entire cake in fondant to give it a more smooth finish, but I was pressed for time, so I only did the face.  It still looks good though.

p.s.  My son just gave me a hug and patted my stomach and asked me why my tummy is getting so big.  NICE!  I think next week's Foodie Friday will be a recipe for a super healthy, low fat, low calorie, and absolutely delicios Something or Other.  :)

I'm linking this up to these blogs.  Go check them out!

Foodie Friday -- Birthday cake anyone?

As I mentioned here, it was E's birthday this week.  Every year I let the kids decide what type of birthday cake they want.  At first it was pretty easy, but as they have gotten older, their cake requests have gotten more challenging.  E wanted a Barbie Mariposa (butterfly) cake

I used 2 cake mixes in a large pan that my neighbor gave me.  She said it could hold 2 mixes, but I had never tried it before.  As it was baking it started rising higher and higher and I started panicking.  I thought for sure it was going to spill out of the pan and all over my oven.  It got right up to the tippy top and even a little higher, but never did overflow.  Thankgoodness!!!

And here is the finished cake!

Today is my hubby's birthday, and I have big plans for his cake.  Check back next friday for the pics!

I'm also linking this up these sites.  Go check them out and see what everyone else is up to.

Foodie Friday -- Fruit Tornados!

Fruit whats?  They are really fruit smoothies, but when my daughter watched me make it the first time she said it looked like a fruit tornado in the blender, and the name stuck.  :)

These are super delicious and healthy.  I promise you and your kids will love it!

Fruit Tornados

-1 20 oz. can of pineapple chunks (in unsweetened pineapple juice)

-1 frozen banana (you don't have to use frozen, but we always do)

-2 or so cups of frozen strawberries

1. Dump can of pineapple with juice into the blender with frozen banana broken into chunks.  Pulse a few times to break up the banana.  Then blend until smooth.
2. Add 1 cup of strawberries and pulse until broken up.  Blend until smooth.
3. Add a few strawberries at a time pulsing and blending until you get to a thick smoothie consistancy.
4. Pour in a cup, add a staw and enjoy!

We had these for breakfast with these bran muffins.  What a healthy and super tasty breakfast.  We also have fruit tornados for snacks and for dessert after dinner sometimes.