Tag Archive | breakfast

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!!!


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




My Birthday Bash with Breakfast, Bouncing, Cake, and Candles

I am a little late on posting about my birthday bash with my husband, daughter, and son. But that’s the thing about getting older- all of the time that is supposed to be spent living needs to be divided around to dreams, goals, wants, and obligations too. But here I am now because I wanted to share. So- another thing about getting older- even though you know you shouldn’t junk out for a whole day- because your body just isn’t the same as it used to be- a birthday is one of the greatest excuses to just give in.

On my 25th birthday, oops- I mean 27th birthday, food junking started late. I wanted to have raspberry and whipped cream topped pancakes for brunch and I was set on making it. Well, my husband had to “run to the bank” (key words for last minute shop) and he took our daughter with him, so brunch was going to wait until they got back. That ended up being about 12:45pm… so this ended up being more like a lunch. Doesn’t that just look good though? It was too- a pancake buttered down and topped with raspberry jelly before placing a glop of thawed out frozen raspberries and topping it all off with whipped cream. I could eat these any time of the day.

Our next activity was to put together the trampoline we got as a Father’s day gift for my husband (and the family obviously). We couldn’t wait until Sunday to do it because it was such a nice day out- so up it went! Building it helped our tummies settle from brunch before we all bounced away!

So, while my husband was “at the bank” I baked a chocolate cake, as I had planned to, so my kids could decorate it for me and it would be like them “making” me a cake. How fun does that look? And a total satisfier of all the choclate cravings that have come up over the last year!

But of course, when my very thoughtful husband came back from “the bank”, he bought a cake so he could save me the trouble of making one. Too late. 🙂 Still- very sweet gesture. Or was it just because he didn’t want to eat my cake? I don’t even want to know… I’ll give him the benefit of the doubt for just being sweet.

Later in the evening we had our little “birthday bash junking” with a bunch of snack foods and cake and ice cream. I had made these candle holders as a sample of a customizable item to sell in my gift shop, but after I started cutting the cakes up my husband insisted that I light candles up and blow them out. So I gave in and had him take a photo too. After the photo was taken I thought it should be deleted- but changed my mind. It will serve as my reminder that you’re never too old to junk out and have a birthday celebration- even if its mostly centered around breakfast, bouncing, cake and candles. Here’s to a great year for me! 🙂

One Pan Sunday Brunch- Website Recipe Update


Sunday is my brunch day… I prefer to sleep in and then make one big meal for my family to eat instead of making breakfast then a few short hours later eating lunch. This recipe is great for me because I don’t have to dirty so many dishes!

The name of this recipe is a bit of a misnomer, however- as 2 pans are actually needed to create this meal. It all ends up in one pan though!

The following serves 4 people:

1. Sautee the below ingredients in one pan:

  • 2 tbsp butter
  • 1/2 cup chopped onions of choice
  • 1/2 cup chopped bell peppers of choice
  • 2 tbsp of minced garlic

2. Add 1-2 cups of cooked cubed ham to sauteed mixture and set heat to low-medium. (I used thawed out frozen leftovers from our Easter ham). Stir occasionally while heating.

3. Meanwhile- scramble up about 4 eggs (1 per person) in another pan with some melted butter to keep eggs from sticking.

4. Once eggs are cooked through- add ham mixture to eggs.

Top with dried chives and shredded cheddar cheese to keep it all together.


Stay tuned for “Garlic And Onion Wine Roast” to be posted… or visit the website this week to see it now!