It seemed appropriate to start off Halloween morning with a pumpkin flavored breakfast. I didn’t really anticipate making a pumpkin souffle, but based on the ingredients we had on hand that is what I ended up selecting. About halfway through the cooking process it occurred to me that souffle is sometimes considered a difficult dish to make, but it turned out great! Phew!
On to more important things…
Duke decided that he wanted to be a lion for Halloween, so we obliged and made him a lion costume.
After he had his mane on, it was time for tail application…
As Duke anxiously waited for trick or treaters, Chris and I decided to get in some practice for Africa. I thought that we should experiment with some different camera settings while photographing moving animals at various distances. Chris was more interested in trying his hand at fending off an attacking lion.
As you can imagine, Duke was quite riled up after playing lion, so someone had to run him until he was tired and calm enough to come back in the house.
I suppose that I should show you my souffle as well…
Adapted from Paula Deen.
- 5 tablespoons yogurt butter
- 1 tablespoon brown sugar
- 1/4 cup pecan halves
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat pastry flour
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 cup Splenda
- 1/4 teaspoon salt
- 4 eggs, separated
- 2/3 cup almond milk + 1 tbsp lemon juice (or use 2/3 cup buttermilk)
- 1 1/4 teaspoons vanilla extract
- 1 cup pumpkin purée
- Optional Toppings:
- Confectioners’ sugar, for dusting
- Maple syrup, for serving
- Pre-heat oven to 350 degrees F.
- Combine 2/3 cup almond milk and 1 tbsp lemon juice and set aside.
- Melt 2 tablespoons yogurt butter in a skillet over medium-low heat.
- Add the brown sugar and stir until the sugar begins to melt.
- Add the pecans and cook for 2 more minutes.
- Transfer the pecan mixture to a small dish and set aside.
- In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
- Melt the remaining 3 tablespoons of yogurt butter.
- In a large bowl, add egg yolks, almond “buttermilk”, vanilla and melted butter and whisk until blended.
- Gradually whisk in flour mixture.
- Stir in the pumpkin purée.
- Beat the egg whites until soft peaks form (I put them in my food processor and used the egg whip blade) and gently fold the egg whites into the pumpkin mixture.
- Gently spoon the batter into a pie plate.
- Sprinkle the top of the pancake mixture with the pecan mixture.
- Bake for 30 to 40 minutes or until golden brown.
- Cut into wedges and serve.
- Topping ideas: Dust the pancake with confectioners’ sugar and/or maple syrup.
Servings ~ 4
Calories (without toppings) ~ 284, Fat ~ 17 g, Carbohydrates ~ 26 g, Protein ~ 10 g
Sunday morning I was looking for every excuse possible to delay going out for my run. I would say that my efforts were successful because I managed not to run until almost dinner time.
Part of my stalling technique involved cooking an elaborate breakfast of pumpkin pancakes. At first the plan was to top them with Cool Whip because it would be tasty and easy, but halfway through pancake preparation that plan got thrown out the window when I realized that we didn’t have any Cool Whip.
No, I don’t know of anyone at our house who spoons frozen Cool Whip into a bowl and eats it like ice cream. Why do you ask?
It was time to put on our game faces, stare into our perpetually empty refrigerator, and come up with a new plan. Ok, there wasn’t much of a backup plan going on in the refrigerator, but we did hit a home run in the pantry!
Who can resist butter pecan syrup? Apparently neither of us can, we quickly devoured our pumpkin pancakes before moving on to other running procrastination activities!
Pancake recipe adapted from The Way the Cookie Crumbles.
- 1 cup (5 ounces) flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 egg
- 2 tbsp butter, melted and cooled (I used yogurt butter.)
- 1/2 cup pumpkin
- 1 cup almond milk + 1 tbsp lemon juice (or substitute 1 cup buttermilk)
- olive oil spray for the pan
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and spices.
- In a separate mixing bowl, whisk the egg until thoroughly combined, then add the butter, pumpkin, almond milk, and lemon juice.
- Combine the liquid ingredients and dry ingredients and whisk gently until the batter is mixed well. Some small lumps are ok.
- Let batter rest while pan heats, at least 5 minutes.
- Heat non-stick skillet or griddle over medium heat.
- Spray the bottom of the pan with olive oil.
- Using a ¼ cup measure, pour pancake batter onto the hot pan.
- When the bubbles on the top side of the pancake begin to pop and stay open, flip to cook other side.
- Keep warm in oven heated to 275 degrees.
- 1/4 cup chopped pecans
- 1/4 cup honey
- 1 tbsp yogurt butter
- In a heavy skillet, combine butter, honey, and pecans over a medium heat.
- Continue stirring until mixture begins to brown.
Servings ~ 2-3
Pancakes (3 servings/recipe)
Calories ~ 255, Fat ~ 6 g, Carbohydrates ~ 44 g, Protein ~ 7 g
Butter Pecan Topping (3 servings/recipe)
Calories ~ 169, Fat ~ 9 g, Carbohydrates ~ 25 g, Protein ~ 1 g
I was a bit skeptical when we began to whip these up.
Chris said “I want to make crêpes. If you make the crêpes, I’ll make a great filling.”
I agreed, so I got started making crêpes as I watched him put chunks of cheese into the mixer wondering where he was going with his concoction.
The result: A creamy, rich, decadent crêpe filling. The texture of the walnuts added just the right amount of crunch to the soft gouda filling. We will be having these again sometime!
- 8 oz. gouda
- splash of milk
- 1 cup chopped walnuts
- Chop cheese and place in mixing bowl.
- Add a splash of milk and begin to cream the milk and cheese together.
- Add milk as needed, not much will be required, and continue to cream the milk and cheese together until it has the consistency of whipped cream cheese.
- Cook crêpes according to instructions. This will make about 8 crêpes.
- Evenly distribute whipped gouda and walnuts among the crêpes.
- Lightly roll crêpes, then serve warm.
Servings ~ 4
Calories ~ 563, Fat ~ 39 g, Carbohydrates ~ 31 g, Protein ~ 26 g
When I was little we always had crêpes for breakfast on the weekends, as opposed to pancakes like most of my friends had. I’m not really sure how it got started, but for years my brothers would specifically request crêpes.
Looking back, it kind of makes sense. As a kid the cake to syrup ratio is much better with crêpes than with pancakes. For me, crêpes also trigger memories of Nutella filled crêpes on the streets of Paris. Oh how I love Nutella. No Nutella filled crêpes for me this weekend though, we went for “grown-up” crêpes.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk (I used 2% milk here, if you have skim, you might consider using 1 cup milk and no water.)
- 1/2 cup water
- pinch of salt
- olive oil spray
- Whisk together flour and salt.
- Whisk in eggs, milk, and water until batter is lump-free.
- Heat a large skillet to medium heat.
- Coat in olive oil spray.
- Pour about 1/4 cup batter into pan.
- Watch crêpe as batter cooks through around the edge.
- When the edges are cooked through, carefully loosen the crêpe from the pan with a spatula.
- Flip crêpe, then cook for 30 seconds or so on the second side.
- Remove from pan and keep warm on the side until you are ready to fill crêpes.
Servings ~ 2-4 depending on what you fill them with
Calories (based on 4 servings) ~ 161, Fat ~ 3 g, Carbohydrates ~ 26 g, Protein ~ 7 g