I hope everyone had a fun Halloween.
I was asked to be a guest on Oh, My Glai to help celebrate her first anniversary in blogosphere world. I made this refreshing, tasty and delicious Turkey Lettuce Wrap filled with some of fall’s favorite ingredients such as butternut squash, apples, dried cherries, and glazed walnuts seasoned with Korean Barbecue sauce and Stir-fry sauce for her blog. Let’s help her celebrate. Please visit her blog at Oh, My Glai.com.
To get the recipe, click here.
Thank you for your support. Have a blissful week! ❤
©annascuisine.wordpress.com (2014-2015) Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.
Autumn has arrived. Somehow, I wish summer would never end, but it does. Soon, summer fruits will be no longer available and it would be too cold to go to the beach for a swim. I can no longer go outdoors without grabbing a jacket or putting on my shoes, especially early morning and when the sun sets because it gets too cold. I will definitely miss the warm weather and all my favorite fruits such as berries, watermelons, cherries, and mango to name a few as well as going to the beach.
Summer is officially over. However, since we are still experiencing warm weather in the afternoon, I thought of enjoying it by having something refreshing while welcoming fall and take pleasure in the season’s bounty: Pumpkin.
It was a busy day the other day, but I still decided to make Pumpkin Spice ice candy for my boys. It didn’t cross my mind if I have ice candy bags. Well, I found out too late. So, I had this bowl of pumpkin spice mixture sitting in my kitchen that I didn’t know what to do with. I was thinking of using Ziploc bags, but it would look too boring. That’s when it hit me: ice cube trays. A great alternative if you don’t have ice candy bags, Popsicle mold or other kitchen gadgets for making frozen treats.
Above, is the pumpkin spice ice candy I made last year. I meant to post it, but didn’t get around to it until I misplaced my note in the process of packing our belongings for our “supposed” relocation plan. So, I tried making it again this year just in time for fall season where pumpkin is the favorite component for making recipes.
Note: If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com. Thank you!
Fall, apples, pumpkins, and soup. These are favorites during this time of year. Speaking of apples made me thought of a breakfast favorite when I was still living in Hawaii, the Belgian waffle. It was served at a local restaurant called “Yum Yum Tree”. The thing that I like about this breakfast dish is the topping; spiced apples and Macademia nuts then drizzled with maple syrup. It was so delicious. I just love the combination. A friend of mine would always order it every time we went there to eat.
However, I am saddened by my discovery that this local restaurant that served this awesome breakfast dish closed in 2005 because the center owner wanted to make way for a new tenant just because they had a month-to-month lease. It just makes me sad losing a favorite local restaurant. This restaurant had 42 employees and had been in business in 1982. It was a favorite breakfast restaurant that most locals went to.
Living away from Hawaii and wanting to go back to visit restaurants I’d come to love and to find out that they no longer in business really makes me emotional. Besides the Belgian waffle, Yum Yum Tree had an exceptional cornbread you can’t find anywhere. This was when I’ve come to love cornbread. I used to go there just to buy cornbread. They also sold homemade pies. Oh, the memory!
Anyway, this prompted me to make my very own Belgian waffle using the quinoa flour so my children can enjoy it without having allergic reactions.
Here it is! The fluffiest, lightest, moist, and most delicious Belgian waffle I’ve ever had. My children each had two of these waffles. 🙂
Yields: 5 waffles
- 1 cup quinoa flour
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons cinnamon
- 1 (6 oz.) vanilla yogurt
- 3/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup organic milk (2% fat), plus 1/8 cup
- 1/4 cup buttermilk
- Macademia nuts, chopped
- Lucky Leaf Apple pie filling (available at your local grocery store)
- Chop the Macademia nuts and set aside.
- In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. Set aside.
- In a separate bowl, lightly beat eggs. Add the buttermilk, milk, butter, yogurt, and vanilla extract; mix well.
- Add half of the flour mixture into the egg mixture and stir until just combined. Add the remaining flour mixture and whisk until you have a very smooth batter.
- Cook in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with cinnamon apples and sprinkled with Macademia nuts then drizzled with maple syrup.
- strawberries and whipped cream
- banana with toasted coconut
- peaches and whipped cream
- pumpkin or cinnamon butter
Note: You can make the waffles ahead of time and freeze them. You don’t need to thaw them. You can cut them in quarters and toast them right away.
©annascuisine.wordpress.com (2013) Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.
It’s a nutritious breakfast with pumpkin, roasted honey butternut squash, apples, pecans, cashew nuts, peaches and cinnamon flavored oats. With all these beneficial ingredients, what’s not to like?
Need I say more?
- 1 packet (1.58 oz.) instant Quaker Weight Control Cinnamon flavored oatmeal
- 1 cup water
- 2 tablespoons pumpkin puree
- 1 tablespoon golden raisins
- 1/4 cup Kirkland’s chopped pecan and cashew nuts crisp with cinnamon apples and peaches
- 1/2 cup roasted honey butternut squash (recipe follows)
- Lucky leaf apple pie filling (or you can make it from scratch), cut in tiny pieces
- 1 tablespoon honey or maple syrup (optional)
- Follow the recipe on the box for the cinnamon flavored oatmeal. Add the pumpkin puree while cooking. Stir to combine. Remove from the stove.
- Transfer the cooked oatmeal into a small bowl. Top with butternut squash, raisins, apples, and nuts and drizzle with honey. Lightly sprinkle with ground cinnamon and nutmeg.
Roasted honey butternut squash Recipe ingredients:
- 1 lb. butternut squash, peeled, seeded and cut in tiny cubes
- dash of ground cinnamon
- dash of ground nutmeg
Spread the butternut squash on baking sheet. Season with cinnamon and nutmeg. Bake at 400 degrees for 20 minutes. Take it out from the oven and drizzle with honey.
Put it back in the oven and bake for 3-5 minutes.*
*Note: Due to variations on all oven, cooking time may require adjustments.
Orange juice for vitamin C, pumpkin puree and carrots for beta carotene, plus 22 grams of unsweetened organic whey protein equals delicious and healthy breakfast. Don’t you agree? 🙂
Orange, the color of fall. Here we are in unofficial fall season, but I have already started consuming pumpkins the last few days. And, here I am again with more pumpkin recipe. 😀
I haven’t been feeling well lately, so I thought of combining vitamin C and beta carotene together for a healthy breakfast to fight off a cold. I prefer my smoothie unsweetened, but you can add honey or agave if you prefer.
- 3/4 cup 100 % Orange Carrot juice
- 1 cup ice cubes
- 1/4 cup pumpkin puree
- 1 scoop organic whey protein
- 1/2 teaspoon ground cinnamon
- Agave or honey as sweetener (optional)
Mix all the ingredients in a blender cup.
Blend and enjoy. Look at the color! It looks… so fall. 🙂
This is the Bundt cake I mentioned in my previous post. I was supposed to post this first, but I wanted to share the pancakes first.
It’s a long weekend before school starts. I wanted to bake something that my family and I can have for afternoon snack besides fruits. Something autumn and complements hot drinks like tea, coffee, and hot chocolate (for the children). Apples and pumpkin are the only fruits that are popular during autumn season. My youngest is allergic to apples, so that leaves me the pumpkin to make. I thought of combining pumpkin, chocolates and pumpkin spice. And this is how it turned out.
I created this recipe just last night. I was surprised that the batter separated. Maybe it was the way I swirled the chocolates, or maybe I put too much melted chocolates. The most amazing part is how the supposed swirled melted chocolates came together and part of the batter separated. I was expecting a marbled effect, but this is what I got. It’s like magic. But, I didn’t name it that way because I just created it and I am not sure if it will have the same result. However, I hope it does when you bake it to make it more exciting. This cake is so divine and so moist and perfect for brunch or just a snack. A very good way to welcome autumn and enjoying pumpkins. 🙂
Preheat the oven to 350 degrees. Prepare the ingredients.
- As I was mixing the ingredients, I added pumpkin pie spice in the batter that is why it’s not in the picture.
- Due to variations on all ovens, baking time may require adjustments.
- 3 cups all-purpose flour
- 1 (15 oz) can pumpkin puree
- 2 cups firmly packed brown sugar
- 2 eggs
- 3/4 cup butter, softened at room temperature
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 packet of Duncan Hines Pumpkin Spice Frosting Creation flavor mix
- 2 cups buttermilk
- 1-1/2 semi-sweet chocolate chips, melted and divided
- Chocolate ganache or caramel (optional)
Generously coat the Bundt pan with baking spray with flour and set aside.
Sift flour, pumpkin spice frosting mix, baking soda, and McCormick pumpkin spice in a bowl. Mix to combine. Set aside.
Melt the chocolates. Add the chocolates in a double boiler. Place it on top of a pot with water over low heat. Stir until all chocolates are melted.
In a stand mixer, cream together butter and sugar. Add the eggs and beat for 5 seconds.
Add the pumpkin and beat until just combined.
Alternating, add 1/2 of the flour mixture and 1/2 of the buttermilk mixture. Mix until just combined. Add the rest of the flour mixture and buttermilk. Beat in low speed until smooth about 2 minutes, scraping the sides and bottom of the bowl as needed. Do not over beat or you will end up with a chewy cake.
Pour half of the batter into the Bundt pan.
Add half of the melted chocolates to the batter.
Swirl with a knife. Add the remaining batter and do the same. Note: I added cinnamon sugar on top along with the melted chocolates. You can add them too if you want. Just mix 2 tablespoons sugar and 1 tablespoon cinnamon. Sprinkle on top of the batter first before adding the melted chocolates. Swirl and bake for 55 minutes to 1 hour.*
This cake is so moist and dense. Let it cool for at least 20 minutes before removing it from the pan. Cool completely in a cooling rack before cutting. Drizzle with chocolate ganache or caramel if you prefer. I would love to have drizzled it with chocolate ganache, but I was very impatient. I wanted to taste it before I went to bed. It was very late in the evening when it was done baking. I wanted to get my zzz…. 🙂
Serve a la mode or by itself with a cup of tea. Enjoy 🙂
These pancakes are made with pumpkin, chai latte, chocolate chips, and drizzled with caramel. A great way to welcome autumn with a bang. Who’s hungry?
My children wanted pancakes for breakfast again. I didn’t mind because it was my excuse to create a new flavor. Fall is just around the corner. My youngest can’t have apples, and I have some left over pumpkin puree from making the Pumpkin Bundt cake yesterday, which by the way, will give you reason to get excited about fall and I will be posting it next. A perfect new recipe to add to your fall recipe collection.
The same way with these pancakes. They’re fluffy and moist and packed with beta-carotene. Plus, chocolates and caramel? Oh, boy!
My son, Justin, said “it’s like having an early treat” with a big smile. It made my day! 🙂
Prepare the ingredients.
*Note: The batter sticks to the skillet a little bit, so you can use a non-stick skillet if you prefer.
- 1 cup buttermilk pancake mix
- 1/2 cup pumpkin puree
- 3/4 cup Spice Chai latte mix
- 1/2 cup plus 3 tablespoons milk
- chocolate chips
Mix the pancake flour mix, pumpkin puree, and chai latte mix in a bowl.
Whisk to combine until smooth.
Heat skillet or electric griddle over low heat and lightly coat with oil when hot. Scoop about 2 to 3 tablespoons of the batter into the skillet. Add the chocolate chips or your favorite toppings. My oldest son, Justin, preferred chocolate chips.
And my youngest preferred sprinkles and chocolates.
Serve warm and drizzle with caramel. Garnish with raspberries. Welcome, autumn. 🙂