Sunday, February 26, 2017

What the Girls Ate: February 20-24, 2017

This week snack was all about pumpkin...It wasn't a planned thing, it just kind of happened! Good thing Lauren and Olivia like pumpkin!

Monday, February 20, 2017


Lauren's Snack:
  • Heart Shaped Strawberries
  • Bunny and Carrot Shaped Pumpkin Loaf
  • Cheesestring

Wednesday, February 22, 2017



Lauren's Snack:
  • Cherry Yogurt 
  • Maple Pumpkin Spice Granola

Wednesday, February 24, 2017


Lauren's Snack:
  • Watermelon, Kiwi, Mango Skewer 
  • Star Pumpkin Loaf

The Great Pumpkin:
Recipe adapted from Company's Coming Muffins & More.
I have made this loaf so many times over the past few months I've lost count, 
It's flavorful, moist and the cream cheese and pumpkin taste so good together! 

Ingredients:
4 oz. cream cheese
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup canned pumpkin (without spice)

1 3/4 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Directions:
Preheat oven to 350 degrees. Spray 9x5 inch loaf pan with cooking spray.
Combine cream cheese, butter an sugar in mixing bowl. Cream together well. 
Beat in eggs one at a time until blended. 
Mix in pumpkin.

In another bowl combine all 5 remaining ingredients. Stir until thoroughly mixed. 
Pour all at once over batter. 
Stir just enough to moisten. 
Turn into loaf pan.  
Bake for 60-70 minutes until inserted toothpick comes out clean. 
Cool 10 minutes in pan, and remove to rack to finish cooling.


Maple Pumpkin Spice Granola
Recipe adapted from Annie's Noms
I make this recipe a lot! And I make 2 versions of it...One with Watkins Pumpkin Spice Extract and the other is with Watkins Maple Extract.

Ingredients:
3 cups large flaked oats
1/4 cup light brown sugar
1-1.5 tsp ground cinnamon
2 tsp pumpkin pie spice
1-2 tsp Watkins Maple Extract *see not below
1/4 cup vegetable/sunflower oil
1 tbsp maple syrup
1/2 cup pumpkin pureé, not pie filling
1/2 - 3/4 cup add ins (optional): pumpkin seeds, cranberries etc.

*When using Maple extract I use 2 teaspoons and only 1 teaspoon of Pumpkin Spice Extract. But feel free to experiment!

Directions:

Preheat oven to 325 degrees.

Line a baking tray with parchment paper.

Place oats, sugar, pumpkin pie spice and pumpkin spice extract into a large bowl and stir until the oats are coated.


Add in oil, maple syrup and pumpkin purée and mix until well combined and the pumpkin and oil has coated everything.

Place onto prepared baking tray and spread out evenly. It's not necessary to flatten the granola into one layer as you want some clumps of oats. Loosely spread it out to fill the baking tray.

Place in the oven for 35-45 minutes, taking out every 15 minutes to stir and make sure the oats toast evenly.

When the granola has darkened and is crisp to the touch, remove from oven and allow to cool completely.

If using add ins, mix in once cooled.

Can be stored in an airtight container, at room temperature for up to one week. If it lasts that long...


Check out my 'What the Girls Ate' page for more kids snack ideas.

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