Lettuce Be Healthy has a recipe for the once carbo-licious pancake, Paleo style!  Her Pumpkin Paleo Pancakes use gluten-free, healthy ingredients that make this breakfast favorite guilt-free.

 

Kim Lam has a few different versions of the recipe and we hunted them down.

 

To see the differences, take a peek at the chart below:

Paleo Pancake Recipes

 

To see the instructions that we followed,

click HERE for Recipes #1 and #2,

and HERE for Recipe #3.

 

If you’re like Maren, and start sweating when you hear the word “Paleo”, click here for a great introduction by Irena over at Eat, Drink, Paleo.

 

Reviewer #1 – Sheri

Mission: These little babies just sounded so delish I had to try them. Hearing that they were “Paleo” made me feel a whole lot better about eating pancakes.

Details:

I followed the instructions provided by Turtlewoman (aka Kim Lam). What I really loved about her post was how she explained the benefits of each ingredient. I also went with Recipe #1.

  • It took me quite a while to find Coconut Flour, but then remembered that a local store carried a ton of Bob’s Red Mill’s products. Sure enough, they had it!
  • I realized I didn’t have any Pumpkin Pie Spice so I just added a little extra Cinnamon.

Tips & Tricks Learned:

Step 2 states: “Then whisk the wet ingredients in a separate bowl: eggs, coconut oil, apple cider vinegar, maple syrup and pumpkin puree.” I believe that is “Maple Syrup” is supposed to be the milk. The Maple Syrup is for drizzling on top.

I first tried making the pancakes in my stainless steel skillet with melted Coconut Oil on the bottom of the pan, but flipping them was a challenge. I then tried my electric griddle set at 350° and it worked much better.

The consistency of the batter was different than traditional pancake batter. You have to sort of shape your pancakes.

I found that letting them cook a few minutes to the point where they were nearly cooked through on the first side made them easier to flip. There was some trial and error for the first couple.

We Tried It - Pumpkin Paleo Pancakes!

Pros:

Such a healthy recipe and delicious.

Cons:

Just the flipping challenge, which I was able to tackle.

We Tried It - Pumpkin Paleo Pancakes!

Conclusion:

These pancakes were delicious! My husband loved them. Unfortunately between the two of us we ate them all and didn’t save any for the kids. Ooops!

I certainly love that fact that they are packed with fiber and protein and rarely any carbs or sugar. They’re a winner in my book.

I’m thinking of taking this recipe and swapping the pumpkin puree for some smashed bananas! I think my kids would LOVE them!

Reviewer #2 – Sarah

Mission: To try another paleo breakfast recipe to add to my cookbook! I love eating Paleo and eat that way most of the time. I made the switch about two years ago and have never felt better!!

Details:

Tips & Tricks Learned:

I scooped a heaping spoonful of batter for each pancake and smoothed it out a bit as directed to thin them out.

I ended up getting eight pancakes out of the batter.  This was enough to feed myself, my kiddos, plus have a few left over.

The pancakes are a little tricky to flip. I just couldn’t get my spatula underneath of them very well. Since this batter doesn’t bubble up like a “normal” pancake, I waited about three minutes before I flipped them and that seemed perfect!

We Tried It - Pumpkin Paleo Pancakes!

Pros:

This recipe was fairly easy to prepare and all the ingredients are easy to find.

Plus, if you live a Paleo lifestyle, you will have most of these ingredients on-hand already. And, they were very tasty when done!

Cons:

There was definitely some skill needed to flip these pancakes!

With their spongy consistency, they never really got firm and it made them somewhat hard to flip.

We Tried It - Pumpkin Paleo Pancakes!

Conclusion:

I really liked these pancakes! They were easy to make, had a nice texture to them and were very tasty! I served them with sliced bananas and sausage links.

I will definitely make these again. They would be super tasty in the fall with a pumpkin spice latte!

Reviewer #3 – Kristy

Mission: I love trying new Paleo recipes especially breakfast ones as I get bored with eating eggs every morning!  A little twist for my hubby, too!

Details:

Tips & Tricks Learned:

The directions made it sound so easy, but my dropping of the batter into the pan was not an easy task!  I attempted to use a spoon to smooth the batter out and it kept sticking to the spoon so with my figures and spoon, I did the best I could.

Cook on low as I found the outside was cooking a lot faster than the interior of my pancake.

Beware of popping seeds! Yes siree, my husband and I thought we had blown up the house!  I had covered the pancakes with a lid to allow the interior to cook, by doing so it must have overheated a flax seed and BOOM, our hearts skipped a beat with the loud pop!

We Tried It - Pumpkin Paleo Pancakes!

Pros:

Hmmm…used pumpkin that has high levels of Vitamin C and antioxidants!?!

Cons:

Not a lot of flavor and a bit on the dry side.

Tricky to spoon onto the pan, may need a little practice.

We Tried It - Pumpkin Paleo Pancakes!

Conclusion:

I am a fan of many Paleo recipes but one wasn’t my favorite.

The recipe seemed to be simple to follow and the pictures seemed so tasty on the blog!  Maybe I missed a step?  You all know, I am not always the best at following instructions!

Reviewer #4 – Amanda

Mission: I have been eating clean for a couple of months now and pancakes have been sparse. I am a pumpkin lover so these looked right up my alley!

Details:

  • I went with Recipe #1.
  • I did not have any organic pumpkin puree so I went with a can of Libby’s that I had on hand.
  • I also only ended up using about an ⅛ of a cup of Almond Milk as my batter was just a little thick but didn’t call for the entire ¼ per the recipe.
  • I currently use Bob’s Red Mill Coconut Flour and it works fine for me. Amazon is a great resource for specialty flours and I find their prices to be much better than what I can get locally.

Tips & Tricks Learned:

BE PATIENT! I turned a couple too soon and they ended up a pile of batter.

Also, don’t add the almond milk right away. Chances are you will not need all of it. Mix your ingredients then let them sit for a few minutes while your pan heats. You will know at that point if you need more.

We Tried It - Pumpkin Paleo Pancakes!

Pros:

Great flavor! I liked the combination of spices and the pumpkin.

The texture is pretty typical for a Paleo recipe so someone that is new to cooking this way may find it a little grainy but for those of us who eat minimal carbs it doesn’t phase us!

Cons:

The recipe has a lot of ingredients but very little of each.

I felt I could have used less Maple Syrup. ¼ of a cup seemed like a lot.

We Tried It - Pumpkin Paleo Pancakes!

Conclusion:

I really liked these and may play around with the flour a bit. Maybe a combination of Coconut Flour and Almond Flour would make for a better texture that is a little sturdier.

All in all I will definitely be making these again!


The lovely
Pumpkin Paleo Pancakes and photo by Lettuce Be Healthy

We Tried Them!  Pumpkin Paleo Pancake


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Sunny Side Up‘s Pull-Apart Cinnamon Sugar Pumpkin Bread looks like a combination of monkey bread and a pumpkin spice latte that needs to get in our bellies!

 

What more do we need to say?  This one was going down the hatch one way or another!

 

Please click here to visit Sunny Side Up and see the instructions that we followed!

 

 

Reviewer #1 – Amanda

Mission:  I am a sucker for all that is fall and anything pumpkin. Trying this bread was a no brainer for me!

 

Details:

  • I ended up using some left over canned pumpkin puree that I had from making pumpkin pie a few days prior when we celebrated Canadian Thanksgiving. Yes…we are lucky enough to get not one but TWO Thanksgiving celebrations in one year. I LOVE it. Hands down my favorite holiday BTW. The only thing you are expected to do is eat, enjoy and nap. Who can argue with that? Okay back to the bread now.
  • I busted out my handy KitchenAid Mixer to do the muscle work in this recipe. Six minutes of kneading by hand is a little more than I am willing to do for a sweet treat.
  • I did decide to use the Spiced Rum for the glaze but since I was on the fence I did half rum and half vanilla extract.

Tips & Tricks Learned:

You really do have to stick with the 6 minute rule when kneading bread like this. I have learned to turn my mixer on and let it go while the timer keeps track for me. I typically set it to med speed if the recipe doesn’t specify.

I found that I didn’t need nearly as much of the sugar mixture inside nor the glaze as what was called for. I would say about half is all you need. I did end up putting a bit of the sugar mixture on top before baking it because I couldn’t stand to waste so much!

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Pros:

Crazy good. Bakery good.

My kids ate every crumb and what they didn’t eat I snuck when they weren’t looking.

I will definitely be making this again.

Cons:

The recipe felt a little hard to follow but I know now that I have made it once before I wouldn’t feel like such a novice the next time around.

It is a little fussy too with the rolling out and layering.

I think you could easily do this in a Bundt Pan and simply cut the dough into chunks then layer it in the pan.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Conclusion:

This bread is definitely part of my personal cook book now and I intend to make it again and again…maybe for our second Thanksgiving!

 

 

Reviewer #2 – Maren

Mission: I see this recipe constantly on the Pinterest, so I was excited to give it a try.  I’m glad I made it when I did, because it was just the next day that my husband informed me that he can’t handle anymore pumpkin recipes.

Details:

Since I haven’t made anything like this before, I stuck to the recipe to a T.

  • I used my KitchenAid Mixer to do all the mixing.  Ain’t nobody got time for that.  Thank God I have one of those suckers.  When the recipe called for 6 minutes, I ran the mixer on low and set my timer.
  • I did add 1 extra Tbsp of flour to the dough as Jessica recommended, since it was a little on the sticky side.
  • I went with good ol’ Bacardi for my rum and was happy when I could taste a bit in the glaze.  I love boozy desserts.

Tips & Tricks Learned:

The dough hook – who knew?  That thing was great!  I have never used it before and it worked like a champ.  I especially love how it didn’t blow up a huge puff of flour when I first started the mixer up.  I’m using that thing for everything now!

Clearly I have no experience making bread dough.  I had no idea what I was doing.  What’s an oiled bowl?  I didn’t know and I had too much sh*t on my hands to Google, so I added 1 Tbsp of Vegetable Oil to a big bowl and rolled it around to cover the interior of the vessel.  Then, I dumped out the excess.

I also don’t think that my dough ever got as big as it was supposed to.  I think that “warm place” is more like what I think of as a “hot place”.  I had mine sitting under a very warm light and not much happened.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!To stack the strips of dough, I moved the sugar that fell off to the front of the bottom strip, then used that to help the spatula slide under the next strip.  Does that make sense?  In other words, I sort of used the sugar like you would use flour to lift cut out cookies off the counter.  This little trick worked really well.

After cutting the dough into strips and layering into the pan, I scooped up the excess cinnamon sugar mixture and sprinkled it on top of the dough.  I wouldn’t recommend doing this.  Said cinnamon sugar mixture wasn’t totally absorbed into the dough/melted and was a little sickeningly sweet to eat.

I suggest cooking for just a bit longer than you think you should.  Mine didn’t seem 100% done in the very center.

Even after looking at all the notes, I still didn’t really know what I was supposed to be doing for the glaze.  So, I just heated it all up as directed and poured it over the bread.  Side note:  apparently you are also supposed to dump the bread out onto a plate first.  That would be made it easier to pull-apart.  Duh, Maren.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Pros:

I was very impressed with the results!

Now that I [sort of] know what I’m doing and what to expect, I think that making similar recipes in the future will be less daunting.  This was a good first lesson.

Cons:

This recipe took a total of 4 hours from start to finish.

I am more of an instant gratification baker… let’s mix it up, bake for a few and eat it!

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Conclusion:

I now have a whole new appreciation for pastries, especially caramel and cinnamon rolls.  Even though this recipe was very good, it was a little more labor intensive than I like.  I do have friends who happen to love recipes that take such care to make and this one is definitely for them!

 

 

Reviewer #3 – Sheri

Mission:  Well if you have ever read my reviewer profile, you know I pretty much steer clear of any recipes that involve yeast. It’s all so much like chemistry to me. In chemistry I just sat back and let my cute lab partner do all the work while I recorded the results. However, at the first sight of this incredible looking pumpkin bread I just had to throw my apron on and confront my fears.

Details:

I won’t lie to you, this was a process and it took up a good portion of my afternoon. I read the directions multiple times before starting. There’s a lot of melting butter.

  • Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!I followed the directions to a T… so I thought. I didn’t notice the asterisk notes at the end. I should have added the milk after it was room temperature rather than cold because it would clump. The look of it got a little nervous. It sort looked brain-like, but it worked.
  • After getting the dough together it needed to rise for 60-90 minutes. I waited and waited. I went and picked the kids up from school and came back. It wasn’t rising. “There you have it!” I thought, “Yeast and I don’t mix.” I felt like a failure. Then I realized the temperature in my house was rather chilly. I put on a fire and put the dough near it. There we go, it began to rise. I was slowly feeling a bit more confident.
  • After the dough was nearly ready I began making the super yummy cinnamon and sugar mixture. So easy!
  • I punched the dough down, which was super fun by the way, and then rolled it out. I took that yummy cinnamon/sugar mixture and pressed it into the dough. I then cut it into pieces and layered the pieces into the bread pan (the wrong direction). Oops.

When the bread was done I took it out and put it on a plate. While it cooled a bit I made the sugary glaze. I turned for a moment and then half the bread was gone and my children were eating it all.

Tips & Tricks Learned:

Read the directions multiple times to get a good feel of the process.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Pros:

OMG so, so good.

Cons:

Cleaning up the cinnamon sugar goodness I got all over the counter. I was contemplating licking it. Horrible that it went to waste.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Conclusion:

This bread was amazing!! My oldest asked if it came from heaven. My other son said he wants to eat it “everyday!” My husband’s first word was “WOW.” The entire loaf was gone in a day and they’re already asking me to make it again. Pure deliciousness. Yeast, no problem.

 

 

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!


The delish
Pull-Apart Cinnamon Sugar Pumpkin Bread and it’s photo by Sunny Side Up


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Sugar & Spice by Celeste has shared the recipe for her Favorite Quiche!  This recipe looks like the perfect secret weapon for your holiday brunch or last-minute get together.

 

With the holidays right around the corner and house guests on their way, we couldn’t wait to test this one out!

 

Please click here to visit Sugar & Spice by Celeste and see the instructions that we followed!

 

Reviewer #1 – Sheri

Mission: I have never in my life made quiche. I’ve always been a frittata kind of gal. However, I know my mother loves quiche. I figured it would be great to have a nice brunch with my mom.

 

Details:

  • I read the recipe a few times first because I’ve never done this before. I seriously had no clue that you actually bake the pie crust a little before you make the quiche. I also did a little dance when I saw I could use a store-bought crust. Score!
  • While the crust was baking I sautéed the onions and mushrooms and cooked the bacon. I put the egg mixture together and wilted the spinach. When the spinach was about wilted I turned off the burner and started shredding the Gruyère. It was truly an easy recipe to follow.
  • I combined the ingredients and poured it into the crust shell. Dang! There seemed to be too many ingredients. The egg mixture went up over the crust.

Tips & Tricks Learned:

Roll the crust out a bit more so it reaches the top of the baking dish.
Sheri Quiche 1

Pros:

Easy and tasty. Perfect for a brunch with friends.

Cons:

None, especially seeing I got to use the store-bought pie crust.

Sheri Quiche 2

Conclusion:

Wow, the flavor! This quiche was fantastic. Even my father had two pieces and he’s not a huge fan of quiche. The only thing I would have done different is rolled the pie crust out a bit and baked it a little longer prior to putting the quiche together.

This recipe is being filed under “awesome for brunch.”

 

 

Reviewer #2 – Janet

Mission: My first thoughts, “Looks yummy and recipe seems simple!”

 

 

Details:Janet - baby quiche

  • Prior to making the quiche, I had prepared a cherry pie for my family’s Thanksgiving meal. Homemade crust is freezable (after checking with my mom of course), so I wrapped it and stuck it in the freezer until a day prior to making the quiche. I didn’t have enough for a full 9-inch crust, but opted to cut the ingredients down a little and make it in a few smaller dishes.
  • As for the ingredients, the cheese was the priciest of everything (found one brand for $11!) but Target offered a slightly cheaper smoked Gruyère ($5) and was made just next door in Wisconsin. After Googling for a substitute, swiss cheese can work as well.

Tips & Tricks Learned:

This recipe allows for some rough estimation of ingredients. Since I decided to make a few smaller quiches, I used only two eggs, a splash of milk, and cut down the other ingredients to about half of what the recipe called for.

Cook it longer than you think. It may start to look light brown on top, but you want to make sure that the egg is cooked through, so just give it a few more minutes than the recipe calls for.

Pros:

Worked pretty well to make with my smaller dishes. Turned out really yummy! Great as leftovers as well.

Cons:

Though it turned out perfect, the small dishes were precarious to get into the oven without spilling! No other cons with this recipe!

Janet Quiche

Conclusion:

Definitely going to keep this one handy in my recipe box. I brought my leftovers to work and my coworkers were impressed with my chef-skills. They even asked to get the recipe!

If you want to make your coworkers jealous of your lunch, you have got to try out this quiche! (hehe)

 

 

Reviewer #3 – Amanda

Mission: Test out a simple recipe in hopes of having a new dish for the holiday company.

 

 

Details:

  • I chose Alpenhaus Le Gruyère which was a little pricey at about $8.00 for 8oz but I only needed about half the block so not too bad.
  • I did not have a tart pan (although it has been added to my Christmas wish list!). I used a fluted 9 inch glass pie pan instead and that worked just fine!

Tips & Tricks Learned:

The recipe said 45-55 minutes. I would definitely suggest 55. I was bringing my quiche to a party and was in a hurry so it only got 50 minutes and it was just a little softer than I wanted. Still delish though!

Amanda Quiche 1

Pros:

A nice mix of flavors a little deeper than your standard quiche. Pretty quick to throw together too!

Cons:

The cheese is kind of a budget breaker but I think you could sub that for something cheaper or use less.

Amanda-Quiche-2

Conclusion:

I will definitely make this again and may mix up the ingredients by using sausage instead of bacon or even ham.

 

 

Reviewer #4 – Katie

Mission: Dazzle and delight your family and friends with this delicious dish!

 

 

Details:

  • This recipe was very easy to follow and I even made my pie crust from scratch!
  • I made one quiche per the recipe and one modified to my boyfriend’s taste: no onions.

I fed a house-full and this dish was a total hit!

Tips & Tricks Learned:

Super simple to modify the recipe to your taste…I added Chipotle TABASCO sauce to mine for added kick!Katie Quiche 1

Pros:

Tastes great, easy to make and healthier than waffles

Cons:

None!

Katie Quiche 2

Conclusion:

Total hit and definitely adding to my recipe repertoire!

 

 

Quiche Conclusion

 

 

The lovely Favorite Quiche and it’s photo by Sugar & Spice by Celeste


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Sticky Bun Breakfast Ring

The Jones Way has caught our attention with her easy way to make Sticky Buns at home!  The Sticky Bun Breakfast Ring sounds almost too good to be true, so of course we had to find out to be sure!

 

Please click here to visit The Jones Way and see the recipe that we followed!

 

 

Reviewer #1 – Kristy

Mission: Oh, yum! My childhood memories consist of sticky buns for breakfast! My Aunt Faye makes the best sticky buns so I decided to test these to see if this new twist with syrup and cinnamon could beat her recipe!

Details:

  • I used dark brown sugar instead of light! I hope the only difference is the color and not taste.
  • I used walnuts, good brain food and I have them on hand!
  • Ugh…I am not a baker! I always mess up with baking anything…even as simple as this recipe! I forgot to add the cinnamon so I sprinkled it across the top of the biscuits.
  • Being that I am too cheap to get a Bundt Pan which I don’t think I would ever use again; I instead opted for a 9in baking dish.

Tips & Tricks Learned:

I don’t know about you, but I always hate buying brown sugar because I rarely use it and when I do it for that rare recipe…it is hard as a rock! I decided to find a way to prevent this and found a bear. This little bear is supposed to help but again if you are like me and too cheap to do so… simply toss a piece of bread in with your hard brown sugar and viola…2 days later the sugar will be moist again!

Pros:

Quick and easy! Very tasty treat!

Cons:

Sticky…ha, hence the name! There are no “cons” here!

Conclusion:

YUMMY! Yes, Paleo friends…I ate them and enjoyed every bite! I had to eat them for the sake of the blog! Mike’s comments, “Un-Real” and “Phenomenal”! I did bring what was left of the dish to my coworkers who all devoured them!

This would be a great recipe for a shower or holiday brunch!

 

 

Reviewer #2 – Sarah

Mission: Being pregnant has made my sweet tooth crave even more than normal! This breakfast treat looked too yummy to pass up!

 

Details:

I haven’t bought biscuits in forever – and in all honestly, I have a fear of opening those darn biscuit tubes…my husband always gives me a hard time about this!

This recipe looked amazing and sounded pretty easy to whip up, so we gave it a whirl!

  • I was super excited to use my grandmother’s Bundt Pan for this, as this was the first time I had put it to use and it is so darling.
  • Outside of the pain of opening the biscuits, this recipe was so easy and went together super quickly! We just zapped the butter in the microwave, added the agave syrup and then followed the steps noted. My kids helped by nibbling on brown sugar crumbs

Tips & Tricks Learned:

I substituted the pancake syrup with organic blue agave sweetner as that is what I had on-hand and prefer. This worked amazing and helped me feel a bit less guilty about all the sugary sweetness!

Pros:

Super easy to prep and make, delicious and both of my kiddos enjoyed it! That’s a plus!

Cons:

Left me begging for more!

Conclusion:

Two thumbs up! An awesome sweet breakfast treat and we loved it so much, we made it again a week later!

 

 

Reviewer #3 – Amanda

Mission: Create sticky, gooey, delish sweet bread for the family to devour.

 

 

Details:

  • I used two small tubes of Pillsbury Buttermilk Biscuits and Aunt Jemima Syrup (this is the ONLY brand we buy in our house). The other ingredients are mostly generic.
  • I couldn’t find my Bundt Pan so I opted to layer it in a bread pan and it worked just as well! It would probably be prettier in a Bundt pan but why fuss if you don’t have to. Plus my kids really could care less about the shape. They just wanted the gooey goodness inside the pan.

Tips & Tricks Learned:

It is definitely key to coat the pan well with nonstick baking spray. It would be oh so disappointing if it stuck.

Pros:

It really does taste homemade even though there are some obvious shortcuts. Win-win if you ask me!

Cons:

It is TOO good. Couldn’t. Stop. Eating. It.

Conclusion:

This sweet breakfast treat is the perfect thing to whip up on a special morning to impress company with. They will definitely be fooled into thinking you were up early slaving in the kitchen!

 

 

Reviewer #4 – Sheri

Mission: I really wanted to find an easy and delicious, crowd-pleasing breakfast treat. This recipe seemed to fit just right. Who can resist sticky buns?

 

Details:

I could not get over how incredibly easy this recipe was. A wet mixture (butter and syrup) and a dry mixture (brown sugar and cinnamon). I literally had this put together and in the oven in less than 5 minutes.

Tips & Tricks Learned:

I used butter to grease the pan instead of cooking spray…it added a little more flavor.

Pros:

Super easy, quick, and totally yummy.

Cons:

They don’t call it “sticky” breakfast bun for nothing.

Conclusion:

I was surprised how easily this sticky concoction just dropped right out of the pan and onto the plate. It was beyond delicious! Pleasing to both the eyes and the taste buds. I will definitely be making this often. It was just so easy. Who doesn’t love some cinnamon and brown sugar yumminess in the morning with their coffee?

 

 

Reviewer #5 – Maren

Mission: I grew up looking forward to sticky buns at my aunt and uncle’s house on Sunday mornings.  I knew that making them was a special tradition that wasn’t something that they just threw together.  Learning about this so-called quick and easy way to make a brunch favorite sounded almost too good to be true!!

Details:

  • In typical Maren fashion, I used rounded measurements and went a little heavy on… everything.
  • I am not a huge nut person, so I omitted them altogether.
  • I used my beloved Butter Flavored Pam.

Tips & Tricks Learned:

I actually cooked this, covered it in foil, and then rode 45 minutes in the car to my mom’s house and put it back in the oven to warm it up.  I felt that the biscuits were a tad doughy in the middles, but no one else thought so, nor did they care as they all grabbed seconds and nearly licked their plates!

Pros:

I could hardly get a photo of this thing!  As soon as I turned to pick up my camera, my family dove in head first!

Everyone loved it.  Everyone.

Cons:

You can’t really tell when it’s done… just go with it!

Conclusion:

This super easy recipe is heading straight into my recipe book!  I can’t wait to impress our friends by making it at our next brunch!

 

 

 


The drool-worthy
Sticky Bun Breakfast Ring and it’s photo by The Jones Way


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WHAT?!  You heard us!  Pumpkin Scones, a la StarbucksWe Heart Food has shared with us the stuff that legends are made of.

Be prepared to be in high demand for every brunch, shower, birthday party, conference, book club… you will hold the key!

 

Please click here to visit We Heart Food and see the instructions that we followed!

 

 

Reviewer #1 – Amanda

Mission: To bake something that I won’t consume the entire pan of upon completion. Major fail for me here which means these really were WTFOMG good!

 

Details:

  • I did not have half and half so I used ½ heavy cream and ½ whole milk, thanks to my kiddos.
  • Instead of using a fork to mix the butter into the dry ingredients I used a Pastry Cutter. So easy to get it all mixed in this way with a lot less effort.
  • To mix the dry ingredients with the wet, I started off using a wooden spoon but quickly realized I should have just used my KitchenAid. So I dumped it into the metal bowl and within a few seconds it was mixed perfectly. Sometimes I am pretty wise.
  • Also, I included testers of the 5 and under age group. HUGE success with that target market (not too shabby with the 30+ age group either).

Tips & Tricks Learned:

Use a mixer if you have one instead of your own brawn. Totally worth the end result with no sweat involved.

I decided that I would cut my scones even smaller since I knew kids would be consuming them. I didn’t get a chance to count them (that is how quickly they were eaten) but I dare say you can get nearly 2 dozen out of this recipe.

Pros:

UM seriously tasty and so appropriate for fall. Scones initially made me a little intimidated but these really were pretty simple and so worth making.

Cons:

I ATE TOO MANY. That is all.

Conclusion:

I will definitely be making these again. It would be fun for a Thanksgiving brunch or even around Christmas time.

 

 

Reviewer #2 – Sheri

Mission:  I have never in my life made scones. They’re a treat I recently discovered that I absolutely love; I’m just hoping I can do it. At least it’s not a dough that requires yeast, that would increase my chances of failure. My husband is not a huge pumpkin fan and if I can impress him with these I will consider this a success.

Details:

The instructions from We Heart Food seemed quite easy.

I finally got to use that little contraption my kids are always asking about, the Pastry Cutter. I don’t bake much so I’ve never used it before. It worked like a charm.

I also got to use the dough hook that came with my KitchenAid mixer. I’ve always been more of a cook than a baker.

The combination of the cinnamon, clove, ginger, and nutmeg was phenomenal.

My dough was rather sticky but I was able to get it rolled out into a 1-inch thick slab by just using my hands. As far as cutting the dough, the directions didn’t seem right or I read them wrong so I created my own way which worked great.

Tips & Tricks Learned:

The frosting: follow the instructions perfectly. You don’t want it too runny because it will slide right off the scones. The second glaze needs to be a little thicker than the first for a reason…it blends all together if it’s not.

Pros:

Really easy and beyond delicious!!

Cons:

Me and confection sugar glaze have had a battle with each other since my elementary school days, but I FINALLY got it right this time!

Conclusion:

These are definitely a winner! My husband came downstairs asking what smelled so awesome. When I told him they were “pumpkin” scones he looked a little bit disappointed. That was until he ate one. He too exclaimed, “Oh My God!” followed by an obscene word and an “awesome!”

The kids had them for breakfast this morning and couldn’t believe I really made them. I’m taking the compliments as a success. Now I need to go see if they left me any.

 

 

Reviewer #3 – Maren

Mission: After laughing hysterically reading the post by Chris and Lisa of We Heart Food, I was pumped to make these scones! I have a scone recipe that is my old standby, but am always looking for tasty new flavors like pumpkin!  Mmmm!

Details:

I super stuck with the program on this recipe. I even leveled off my cups and spoons with the back of a knife!

I used a really handy trick for the drizzled icing.  Pour your icing into a baggie and snip off a teensy bit of the corner!  Instant pastry bag!

Tips & Tricks Learned:

The next time I make these, I think that I’ll try using my Pastry Cutter and Hamilton Beach Hand Mixer which I LOVE! I would just like to see the difference in texture.

I floured the crap out of this dough, as it was a little sticky to roll out while still being able to pick them up to place on the baking sheet.  The texture wasn’t negatively affected, and the scones were a perfect, delicate baked consistency when done!  A little lighter and fluffier than your average heavy, dense scone, which I liked!

Careful that you don’t go overboard though.  There were a couple of scones that had excess flour on them and the first layer of icing didn’t want to adhere to those areas.

Cutting the scones… um, I somehow failed this part of the scone baking process. I just ate the stupid looking ones first.  Problem solved!

Pros:

Holy S#!T these ARE amazing!  I feel so proud of myself!

I feel like freaking Julia Child, minus the Julia Child voice {said with the Julia Child voice}

The drizzled icing has a strong presence of clove that really emphasizes the pumpkin flavor!  It is PERFECT!

Cons:

Apparently cutting 1 rectangle into 12 triangles is too complicated for me.

Conclusion:

I LOVE WTFOMG SCONES!!!  I cannot wait for my next chance to make these incredible treats to share! I want to show off this incredible recipe that practically turns me into Martha’s protégé!  I also want to eat mass quantities of this treat so I will have to always make double batches… note to self!  I just want to shout it to the world!

 

 


The drool-worthy
Pumpkin Scones and their photo by We Heart Food


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