Tag Archive | bread

Halloween Breakfasts with Pumpkin

It is a little late for this post, I know. First of all, it’s 2:30AM my time- I’m exhausted but I’m up anyway as I am finishing up some of my canning and preserving (after midnight is a great time to write- by the way- it is SOOO silent in this house!). Second- it’s already the morning of Halloween. You’ve all probably got it figured out what you’ll be making for breakfast when your little goblins crawl out of bed. Still, I want to post my ideas for some pumpkiny nummies- and you can choose to save for future reference or use anytime you like. They also make great additions to Thanksgiving menus!

To your left you will see the image for my Healthy Pumpkin Pancakes. To your right you will see my Cranberry Almond Pumpkin Bread with Fall Spice Frosting.

For Healthy Pumpkin Pancakes:


2 c whole wheat flour

2 tbsp brown sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp cinnamon

1 15oz can of pumpkin

1 c milk

1 egg

1/4 c melted butter


Mix all dry ingredients together in one bowl. Mix all wet into another. Combine in larger bowl until all dry ingredients are moistened.

Pour batter onto greased griddle and cook each side until lightly browned.

 When cakes are done, use a cute pumpkin shaped cookie cutter to cut out little pumpkin pancakes. You may want to let them sit in butter and syrup for just a tad- as my kids could tell that they were pretty healthy. I enjoyed them though!

Cranberry Almond Pumpkin Bread with Fall Spice Frosting

I am not giving a detailed recipe here with photos, etc. In fact- I’m only giving the Fall Spice Frosting Recipe as I don’t have an original handmade pumpkin bread recipe of my own. I actually use Better Homes and Garden cookbook for that recipe- and I just toss in a cup of cranberries and a cup of chopped almonds. So- you’ll want to find your favorite pumpkin bread recipe to top with this delectable frosting (feel free to email me for mine and I’d be happy to type it up for you and send it over!)

Here’s what you need- and just make it your first step to beat cream cheese, vanilla, and milk together until combined, then beat in the dry ingredients. Remember to refrigerate extras! This should be enough to top 2-3 loaves of pumpkin bread! (I think it would be great on carrot cake too!)

12oz container of spreadable cream cheese

3 c sifted powdered sugar

1 tsp cinnamon

1 tsp vanilla

1/4 c milk

1/c tsp ground cloves

1/2 tsp nutmeg

Do you have any favorite fall breakfast recipes? I’d love to hear your ideas or thoughts! Did you end up trying these? What did you think? Contact me here or visit my website at www.delightfullyperceptive.com to get in touch!

Happy Halloween!!!


Fresh Herb and Butter Croutons- Website Recipe Update

There are certain things a salad needs to make my husband and kids want to eat it. 🙂 Of course there’s ranch dressing- but it seems to them (especially my son and husband) a salad wouldn’t really be a salad without the croutons! So- with all of the fresh lettuce, cilantro, radishes, spinach, basil, and sage growing in my garden to make nightly salads with- I had to come up with some way to keep croutons available at the house without having to buy them every week. Here’s a simple recipe for those of you who have fresh herbs from gorgeous garden growth like I do and some few day old bread (homemade, storebought, whatever your fancy or whatever you have available).


  • 3 tablespoons of butter
  • 1/8 tsp finely chopped fresh sage leaves
  • 1/8 tsp finely chopped fresh thyme leaves
  • 1/4 tsp finely chopped fresh basil leaves
  • 2 medium slices of few day old bread (cut into small squares)
  • 1 tablespoon of dried minced onions
  • 1 tablespoon of garlic salt

Other Possible Additions for Different Flavors:

  • Cilantro
  • Minced Garlic
  • Shredded Parmesan cheese
  • Oregano


1. Melt butter in microwave in a microwave safe bowl until only liquid. Add minced onions and stir together.

2. Mix together finely chopped sage, thyme, and basil with the garlic salt in another bowl.

3. Dip pieces of bread one at a time into the butter then roll in herb and salt mixture. Place onto a small aluminum foil covered pan to fit into a toaster oven.

4. Once all pieces of bread are coated and placed on pan- top with any other “additions” you have come up with (garlic, cheese, etc).

5. Toast in toaster oven at 420 degrees for about 3 minutes or until browned (not burned).

6. Munch on a couple for a taste test then top your salad! 🙂



Fruity Breakfast Crockpot Bread- Website Recipe Update

“And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.” John 6:35

With weather in the 90’s now I need to get up in the morning about 5:30 to get started on watering my garden before I head off to work for the day. Since I am up so early- I thought I’d come up with a way to make a good breakfast for my kiddos without heating up the house. I don’t have a bread machine, and I have read in various places online that you can make bread in a crockpot. So, in effort to make something totally inventive, I made up my very own fruit bread breakfast recipe for the crockpot. It is not a fluffy bread, but rather a moist and slightly sweet bread. I didn’t want to copy any recipe for bread that I had in my cookbooks- so I just mixed together many of the common ingredients of breadmaking and came up with this. I was pleasantly surprised and hope you’ll enjoy it as well!

Combine these ingredients in Mixing bowl number 1:

  • 1 cup warm milk
  • 2 tbsp margarine (I’m sure butter will work, but I didnt have any on hand)
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1 package yeast
  • 2 cups fresh fruit (I chose blueberries and chopped apple pieces)


Combine these ingredients in Mixing bowl number 2:

  • 3 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tbsp cinnamon
  • 1/4 cup chopped nuts of choice (I like almonds)



1. After mixing each bowl of ingredients, pour bowl number 1 mixture into bowl number 2 (liquid to dry).

2. Stir and knead mixtures together until you have a dough.

3. Divide dough into 2 parts and place in 2 greased loaf pans. (I have a large crockpot…)

4. Place a few cups of water into the crockpot and place wire rack inside of crockpot (there are other varying ideas if you don’t have a wire rack- please contact me and I’ll be happy to share).

5. Place loaf pans onto wire rack and put lid on crockpot.

6. Turn crockpot on to 375 degrees and bake for 1 1/2 to 2 hours. Insert toothpicks towards end of baking time to see if done (toothpick will be clean).

7. Remove pans from crockpot and turn bread over onto a cooling wire rack.

8. Slice and serve with butter and honey for a great breakfast treat!

Other Possible Additions:

  • Strawberries
  • Raisins/Craisins
  • Raspberries
  • Bananas
  • Walnuts
  • Chopped Pecans
  • Chocolate Chips

Stay tuned for my posting of: Homemade Herb Butter Croutons- or go to my website this week to see it now! http://delightfullyperceptive.com/perceptive_delectables/a_delectable_recipe