Since today is the first day of autumn I suppose it's time to come out of denial about summer ever leaving and embrace the pumpkins. Do your kids love pumpkins as much as mine do? Every time we see a pumpkin Christian tries to hug it and Daph's just super festive about all the holidays in general and already has trick-or-treat outfits picked out her and Christian. Apparently we're going for a theme this year, because what she's got decided is very specific and matchy.
We made these Pumpkin Chocolate Chip Muffins quite a few times last year so they were the first fall-ish thing I brought out this year. They're good. Really good. I make them gluten-free,* and although that doesn't make them 'healthier' for folks who tolerate gluten just fine (because of the starchiness of the replacement flours**), they make them easier on my guts and that is appreciated.
This recipe for Pumpkin Waffles has been floating around Pinterest a bunch lately so we gave them a try. You guys, these could be served at a restaurant they are so good. David said I could make them everyday. A big winner, these waffles are. I also make them gluten free.
Breakfasts can be a little hard around here just because of the way we eat and the fact that I have to make almost everything from scratch. How did Ma Ingalls do it? Cook EVERYTHING they ever ate? She's my hero. Anyways, having ready-to-eat breakfasts that don't come from a box can be a little challenging if you don't want to start cooking at 5 A.M. every morning. (For the record, I don't want to start cooking at 5 A.M. every morning.) Shelley gifted us with some homemade granola the other day which succeeded in putting us in a granola mood. Then yesterday I found Peanut Butter Granola on Pinterest and gave it a whirl...it's delish. And takes approximately 17 minutes to make with 5 ingredients you probably already have in your cupboard. The author is not lying when she says double the batch. This stuff goes fast.
|lunchtime on the front porch|
I'm always on the look-out for good recipes, so feel free to share with me what you know. We're about to get 80lbs of Zaycon chicken, which means 80lbs of un-frozen chicken that I want to freeze in creative ways to make cooking it easier later on. Like, marinades that I can mix up in a bag, put the chicken in with it, and freeze it all, ready to cook later. Also, we have loads of hamburger and I run out of ways to cook hamburger. I need help. (In more ways than on how to cook beef, but we'll just cover that one issue for today.)
*It's pretty easy to do an internet search for homemade g-free flour blends. A lot of them are similar and I'm no expert on how flavors differ between flours, but I get my blend from the cookbook Gluten-Free Baking Classics. This book was a lifesaver when we had to change our diets so drastically last year for Christian's health as it gave me recipes for baked goods that tasted perfectly 'normal.' I keep her flour blend in my cupboard at all times now and use it for almost every recipe that calls for flour.
**Potato, brown rice, and tapioca flours. And don't forget the xanthan gum.