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Pumpkin Bread

27 Oct

My boss recently turned me onto a wonderful online resource.  It’s called Pinterest.

They put a little button in your bookmarks bar so that whenever you see something fun on the interwebs you can pin it onto one of your cyber-boards.

You can also waste a gagillion hours looking through what other people have pinned.

How do I know?

Because I’ve done it.

I’ve been hooked on this thing for the past few weeks, and due to my endless browsing I can tell you what’s in style.

Pay attention, this is important.

Cake pops are in style.

Yellow and  gray are freaking everywhere:  on people, in rooms, on giraffes in baby shower invites.  Everywhere.

Stuff made from paint samples are totally hip.  Like lamps and bookmarks and name tags.  I don’t get it either.

S’mores everything is the next big fad.  S’mores cakes, s’mores cupcakes, s’mores cookies, s’mores cheesecake, s’mores Halloween costumes.  For the record,  I think s’mores are nasty.

Chalkboard paint and flowers made out of old t-shirts are most definitely in style.

Dressing your baby up like a piece of candy corn is cute, apparently…

Pumpkin bread isn’t in style yet.

But it will be after this.

PUMPKIN BREAD (based on the recipe in the NYT cookbook – that’s how you know it’s good)

  • 1 3/4 c. white sugar
  • 1 c. brown sugar
  • 1 c. no sugar added applesauce
  • 3 c. pumpkin
  • 1 c. craisins (and/or 1 c. walnuts if that’s more your cup of tea)
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • 4 tsp. baking soda
  • 4 1/2 c. whole wheat flour
  • 1/2 c. wheat germ
  • 3/4 – 1 c. soy milk
Preheat oven to 350°F.  Combine the sugars, applesauce, pumpkin, salt, cinnamon, cloves,  craisins, and baking soda in a large bowl.  Mix well.  Stir in the remaining ingredients.  Pour into loaf pans and/or muffin tins and bake 45 minutes to an hour, or until done (muffins bake for about 30 minutes).
Makes 3 loaves or 2 loaves and 12 muffins

Pumpkin French Toast

14 Oct

What is the measure of the crud-factor of a week?

The number of times you’ve smacked your head against a door jamb?  Number of bruises you have on your arms from running into bathroom stalls?  Number of frustrating emails you have in your inbox?  Or how many drafts you’ve discarded trying to sound calm, cool-headed, and tactful in your reply?

Maybe it’s the number of naps you had to take… or how many you weren’t able to take.  Maybe it’s the poundage of clay pots you threw away in the ceramic studio because you messed them up so bad; or the number of times you’ve dissolved into uncontrollable, unexplainable tears.

Classes you skipped?  Hours of sleep you were conned out of?  Meals replaced by LUNA bars while working in the studio?  Dozens of cupcakes you did not bake?  Crazy first-years protesting quiet hours? Recipes you’d like to blog but can’t because the food wasn’t photo-worthy?

Yep, I’d say that just about sums up the crud-factor of my week.

But that’s okay.


Because I made french toast.

Pumpkin french toast.

Pumpkin french toast with ‘butter,’ powdered sugar, and maple syrup.

In the same sentence?  On the same plate?

Need a visual?

There you go…

(Side note:  Yes, I had this for dinner.  Sometimes it’s good to have breakfast for dinner, especially when your week’s been such a mess.)

So, whip up some french toast, sit back, and let the rest of your week melt into buttery pumpkiny syrupy oblivion.


  • 1/2 c. pumpkin
  • 1/2 c. – 1 c. vanilla soy milk (enough to thin out your batter to the right consistency)
  • 2 tbsp. flour
  • 2 tsp. brown sugar
  • cinnamon to taste
  • dash of salt
  • about 6 slices of bread (I used potato bread)
Mix together the pumpkin, milk, flour, sugar, cinnamon, and salt in a bowl (make sure it’s big enough to dip your bread slices into).  Lightly grease a pan with earth balance or whatever your preferred butter replacement is.  Dip the bread into the batter and let any excess run off – you don’t want too much batter on your bread, most of it should be soaked into the bread – and fry until golden brown.  Sprinkle with powdered sugar, top with butter, drizzle with maple syrup, or just eat them right off the pan.