Pumpkin Pasty Flavored Pancakes + French Toast

These pumpkin flavored pancakes + french toast have slowly become my absolute favorite, especially as I keep craving Fall season more and more. Be sure to save the pins below so you can come back to this yummy breakfast the next time you’re craving pumpkin in the morning!

Pumpkin Pasty Pancakes

• Pancake Mix

• Pumpkin Puree

• Pumpkin Pie Spice

• Cinnamon

• Sugar

One - Using the pancake mix of your choice, scoop about scoop about 2 cups worth into a bowl and add water or milk as noted on their packaging instructions

Two - Add 1 cup of Pumpkin Puree, 1/4 cup sugar, 1/4 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon and mix! (note: add more sugar and spices to taste!)

Three- Go about making pancakes as usual to desired color + enjoy!

Tip: Enjoy with cinnamon sugar butter for an extra yummy bite that really brings out the spices!

Pumpkin Pasty French Toast

Ingredients

• Brioche or thick-cut bread of choice

• 1/3 cup Pumpkin Puree

• 1 tsp Pumpkin Pie Spice

• 2 tsp Cinnamon

• 2 tsp Nutmeg (Fresh Ground Recommended)

• Egg Yolks (3-4 depending on milk)

• 1 1/2 cups Milk (Heavy preferred but regular works fine!)

• 1 - 2 TSP Vanilla Extract (aka to taste)

• 3 - 4 TBS Brown Sugar

One - Separate yolk from egg whites + mix all ingredients in shallow pie dish for easy french toasting.

Two - Warm skillet or pan and coat each side of toast in egg mixture - about 20 - 30 seconds each side.

Three - Cook it on skillet/pan/griddle until desired texture + enjoy!

Tip: Enjoy with cinnamon sugar butter for an extra yummy bite that really brings out the spices!

The Best At-Home Harry Potter Inspired Recipes

(Vegetarian) Shepards Pie

This is my absolute favorite go-to for a home cooked meal feel. Literally, this tastes like Mrs. Weasley put all her cooking brilliance and love in, just for you! I make this whenever I’m craving or whenever we need to clear out the fridge as tons of the ingredients are bits and pieces you may have left over throughout! If you’re not keen on veggies but know you need to get them, this is an excellent meal for you!

Bangers & Mash

While there isn’t a recipe for this one since it’s literally any sausage/brat of choice and mashed potatoes of choice, it is still worthy of being included as one of Cody’s favorites! Super easy to throw together and if you’re already making Shepards Pie, you can use the mashed potatoes on both dishes!

Pumpkin Pasties

Ok, these are my actual favorite. They taste like fall in a bite and given that they’re the perfect mix of savory and sweet without loads of sugar, they can function as a dessert, breakfast bite or something in between (aka the perfect pastry). I crave these especially when I’m missing fall and they’re super fun to make and take only a little prep time. While you don’t have to cut them into pumpkins, I do just because I think it’s precious (and I love pumpkins), it can be fun! If you don’t have a pumpkin cookie cutter, circles to be folded in half (like empanadas) works brilliantly as well!

Inspired Baked Goods

While we got all of our special baked goods from Sweet Dee’s - a wonderful local bakery - you are probably going to want to be creating your own special goods at home! I’ve added in some of my favorite pins from across the internet of wonderful guides to create your own versions of these many magical inspired treats!

Pumpkin Pasty Pancakes

Ok so I might have taken my love for Pumpkin Pasty to the next level with these pancakes BUT it was so worth it. These are delicious in every way and must be tried if you’re a pumpkin lover! TIP: use cinnamon sugar butter on these - it’s literally that much better.

A Traditional(ish) English Breakfast

We put together this spread with elements of a traditional English Breakfast (something I am very on board with now by the way). We included: fried eggs, toast, bacon (and fakon aka veggie bacon), sausage, and baked beans. We also included pumpkin pasties and pancakes for our sweet tooth but everything was absolutely delicious - including our butterbeer iced coffee (iced coffee + creamer to taste plus butterbeer syrup)

My Go-To Vegetarian Recipes

Whether it’s because we’re all at home and cooking for ourselves more or because people are now, more than ever, interested in taking on vegetarianism, I’ve been getting SO many requests for my go-to vegetarian recipes. In response, I’ve rounded up many of my favorites and hope you love them just as much as I do!

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Sloppy Janes - Inspired by the original at Broad Ripple Brew Pub (Indianapolis, IN)

INGREDIENTS

• 1 Package Meatless Ground (Gardein is my preference!)

• 1 TBS Olive Oil

• 1 C Chopped Onions (add more or less to preference)

• 1 C Chopped Green Peppers (add more or less to preference)

• 1 Cup Ketchup

• 1 Can Tomato Sauce (you can also use diced tomatoes for more veggies just add more ketchup)

• 1/4 C. Brown Sugar (if you don’t care for sweet opt for 1/8 C)

• 1/3 C. BBQ Sauce (I love Sweet Baby Rays)

• 1 TSP Garlic Powder

• 1 TSP Chili Powder (use less or more depending on preference for spice)

• Salt and Pepper to taste

• Burger Buns (6+)

• Optional for the side : Pickle Slices & Red Onion Slices

STEPS

• Heat a large skillet over medium heat adding olive oil, chopped onions and green peppers. Cook to desired texture - typically 5 minutes.

• Add in spices, ketchup, tomato sauce, brown sugar, and bbq sauce to pan allowing to simmer for another 3-5 minutes.

• Lower heat and add in bag of meatless ground stirring & incorporating “meat” and sauce. Simmer for 5 minutes turning off heat about halfway through.

• To assemble, spoon sloppy Jane mixture onto buns with optional toppings of pickles & onions.

Vegetarian Sheppards Pie - Inspired by Harry Potter

INGREDIENTS

• 1 package meatless ground (Gardein is my favorite)

• 1 can petite diced tomatoes ( NOT drained // do NOT drain)

• 1 tablespoon minced garlic

• 3/4  cup diced onion

• ½ cup peas

• 3/4 cup corn

• 1 pouch Italian dressing mix .7 ounce pouch

• 2 cups prepared mashed potatoes (instant mashed potatoes work fine, I love using Bob Evans)

• 1 cup shredded Mexican blend cheese (optional but extra yummy!)

STEPS

• Preheat oven to 350 degrees.

• In a large skillet, add in onions, peas, corn, tomatoes, seasoning and simmer for 3 minutes or so. Once simmering, add in meatless ground continuing simmer for 5 - 7 minutes.

• Pour meat/veggie mixture into a casserole dish (safe for the oven). If your mashed potatoes are pre-made and frozen, microwave so you can scoop them out.

• Spread mashed potatoes over top of veggie/”meat” mix then adding shredded cheese.

• Bake for about 15 minutes or until cheese is melted and mix is heated through completely.

Veggie Philly Cheese Stake Sandwiches

INGREDIENTS

• 16 ounces Baby Bella mushrooms (thicker slices are better)

• 2 tablespoons olive oil (be sure to divide)

• 1 tablespoon soy sauce

• 1 tablespoon all-purpose flour

• 1 teaspoon dry oregano

• 1 red bell pepper (sliced intro strips - half if size is too big)

• 1 green bell pepper (sliced into strips - half if size is too big)

• 2 large onions (red, white or yellow works - pick your preference)

• 1/2 teaspoon salt

• 4 6" sub rolls (any bread works but this is my preference)

• 4 slices provolone cheese (always add extra if you want - cheese it up!)

STEPS

• First, we need to caramelize the onions. To do so, heat 1 tbs olive oil in a large skillet over medium heat. Saute the onions for 10 minutes until they just start to brown. At this point, sprinkle on the 1/2 tsp salt and lower the heat to a medium. Stir every 7-10 minutes. You’ll know they’re ready when they’re brown & sweet.

• In a separate skillet (medium sized) heat 1 tbs of olive oil over medium & saute the mushrooms and peppers until the mushrooms have expressed most of their juices (about 7-8 minutes).

• Sprinkle mushrooms with soy sauce and oregano. To thicken, sprinkle 1 tbs of flour stirring.

• Melt the provolone on top of the mushrooms and peppers in sections that will fit on your buns/bread, covering the pan with a lid to melt.

• Scoop the cheesy mushroom/pepper mix onto a toasted bun and top with caramelized onions.

Spinach & Artichoke Stuffed Portabella Mushrooms (aka Spin Dip in a Shroom)

INGREDIENTS

• 2 tbs olive oil

• 4 medium portobello mushrooms (be sure to remove the stems and gills)

• 1 pkg frozen chopped spinach (cooked and drained, 10 ounces)

• 1 can artichoke hearts (drained and chopped, 14 ounce can)

• 4 oz cream cheese (room temperature)

• 2 tbs sour cream

• 1/2 c Parmesan cheese (grated)

• 2 cloves garlic chopped

• salt and pepper to taste

• 3 oz mozzarella cheese (shredded)

STEPS

• After cleaning, de-steming and gilling mushrooms brush with olive oil and place on baking pan - broiling on high in oven for 5 minutes (or until tender)

• In a large bowl, mix together the spinach, artichoke, cream cheese, sour cream parm cheese, garlic, salt and pepper until all combined (it will look just like a thicker artichoke dip)

• Stuff each mushroom cap with the mix distributing evenly between them (TIP: if you have too much mix for your mushrooms, you can set aside and leave in fridge or freezer - it still makes a great dip and goes great with veggies or pita chips)

• Once filled, top with shredded mozzarella cheese & bake at 375 for 10-15 minutes

• Turn broiler on high for a few minutes towards the end of baking to golden up the cheese if desired.

Caprese (Salad or Appetizer)

INGREDIENTS

• 2 roma tomatoes

• 1 package of sliced mozzarella cheese or mozzarella balls

• 1 package basil leaves (TIP: if you can get a basil plant or grow your own I highly recommend)

• Olive oil & balsamic vinaigrette to taste

• Salt & pepper to taste

STEPS

• Wash tomatoes and slice if eating as appetizer or dice if putting in salad and plate or toss in bowl.

• Lay mozzarella slices on top of plated tomatoes or chop smaller and throw in bowl.

• Clean and de-stem basil leaves placing on plate or chopping smaller for salad and throwing in bowl.

• Drizzle with olive oil & balsamic vinaigrette to taste.

• Sprinkle with salt and pepper to taste and enjoy.

Recipe: Pantry Inspired (Super Easy) Cookies

I don’t know about you but sometimes I just REALLY want a cookie - or a few. Thankfully most items needed to make a cookie can be found right in your pantry! For something a little more fun I like going through the pantry and using any random candies or additions to make them even yummier! For this recipe we had regular M&M’s, Peanut M&M’s, a few Reece’s Easter Eggs and Chocolate Chips but you can honestly use anything you’d like!

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Recipe: Harry Potter Inspired Pumpkin Pasties

One thing I will always love is pumpkin. Pumpkin spiced lattes, pumpkin pie, pumpkin- everything. It might not be fall while we’re sharing this but it’s time like these when creating your absolute favorite things is even more important! I hope you love these as much as we do - they’re perfect for a little taste of fall & a great treat for watching Harry Potter!

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Recipe: Vegetarian Shepards Pie

As a long time Harry Potter lover, I’ve always enjoyed trying to create some of the magical bites at home. While I’ve made Shepard’s pie for family and friends, I haven’t ever made a vegetarian version I could enjoy. After trying this out, I will definitely add this into our normal meals. Not only is it super yummy, it is filled with things you likely already have in your freezer or pantry that seem like odds and ends!

How to Make At-Home Crunch Wrap Supreme Dupes

While we’re staying safe at home, we’ve been trying to make things interesting when it comes to meal time. I don’t know about you - but cooking just seems like one of the few really enjoyable things about meal time. Given we typically eat out a decent amount it’s been hard to stay in and not eat out as much as a way to try to limit our exposure. Any who - with some odds and ends in the pantry plus a few pick ups from our bi-weekly grocery runs we were able to create both regular “crunch wrap supreme”s and a vegetarian dupe!

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Valentines Sweet Charcuterie Board

One of my favorite things in the whole wide world is charcuterie boards! No matter the theme for making them they’re the perfect way to up your snack game, customize to the occasion and any dietary needs! For valentines day I put together something extra fun (and extra pink) I hope you’ll love!

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To build this board, I started in the candy aisle (duh!) Valentines has so many fun, colorful options in heart shapes and is in so many ways the second Halloween (or first?) I’ve linked everything I snagged below including Valentine’s M&M’s, Hershey’s, Conversation Hearts, and JuJu Hearts!

My favorite little sweet treat I made are these pink, heart shaped mini rice treats! To make these I mixed up rice treats per usual - rice cereal, marshmallows and lots of butter - and added red food dye to the mixture. I recommend doing this with the butter so it goes in more evenly and you don’t get any streaks or paler pieces! Once mixed, press it into a baking dish or cookie sheet with raised edges and chill until set. Once set, take a small (or whatever size you’d like) cookie cutter and cut them into your hearts!

I added drizzled chocolate and sprinkles - or even dipped chocolate with sprinkles for added Valentines flare! Get creative with these & its even more fun!

For the other rice treats, I made them the same way but instead of dying them left them plane & cut into larger squares. If you don’t feel like making these but still want the added Valentines fun of chocolate and sprinkles or candy, head to the store or order pre-made Rice Krispie Treats online. All you have to do from there is unwrap, dip in chocolate and decorate to your liking!

To make the pretzel rods & mini chocolate dipped & drizzled pretzels all you need to do is take a piece of wax paper and place on whatever cookie sheet or large tray/plate you’d like! Place the pretzels out evenly and make sure they’re not connected or else the chocolate will keep them together! Once placed, melt your chocolate - I used milk and white - and drizzle over or dip them in, using a spoon to add on additional where empty spots may have been. Once done, you can use candies or sprinkles to decorate to your liking! I personally recommend using smaller sprinkles - the large hearts were super cute but could be a little to much to chew on when we tried them out!

Ingredients:

Tips for Creating Your Board:

Charcuterie boards can be so intimidating! I remember looking at the ones on Pinterest and thinking I could NEVER make one that beautiful but honestly, it’s something anyone can do! Here are my tips for making it happen!

1. Start by laying out your biggest bits! For this board, the rice treats, pretzels rods and strawberries were the biggest pieces! I laid them on one at a time in a way I thought looked nice! I check the look of things by looking at the board from the top and various sides!

2. Figure out your fillers! Fillers typically are smaller pieces - mini pretzels, M&M’s, JuJu Hearts, etc. Once you’ve got these figured out you can slowly begin to place these in to fill in the gaps! I suggest placing them around the board so any side can access that bite without having to reach across the entire board!

3. Adjust as needed! Even though things can start looking good, they can also move or mess up! Don’t fret- just squeeze things around and see what you like!

Chocolate Chip Cookie Recipe

Happy National Chocolate Chip Cookie Day! I don’t know about you - but I LOVE a yummy, old fashioned, warm chocolate chip cookie. No matter the season or the reason, baking in our lil kitchen has to be one of my fave things Cody and I do together. To celebrate we snagged our favorite recipe and lots and lots of chocolate chips! In spirit of today, I’m sharing our chocolate chip cookie recipe below along with some other super yummy one’s I’m dying to try!

The recipe I’ll be sharing is a quick, no-chill recipe- because when you want cookies you don’t wanna wait for them to chill. Additionally, these are for a small batch since we made them on the fly in hopes of properly celebrating the holiday. If it were up to me, I’d try these 2 Day Chocolate Chip Cookies- but we couldn’t wait that long today.

(Small Batch) Chocolate Chip Cookies

Time: 20 Minutes

Ingredients:

2/3 cup all-purpose flower

1/4 teaspoon baking soda

1/8 teaspoon salt

1/4 cup unsalted butter - melted

1/3 cup brown sugar

2 tbsp white sugar

1/2 teaspoon vanilla extract

1 large egg yolk

1/2 cup semi-sweet chocolate chips

Instructions:

1) Preheat your oven to 350 and line a baking sheet with parchment paper.

2) Whisk together flour, baking soda and salt.

3) In a separate bowl, whisk together the butter and sugars. Add egg yolk and vanilla and mix until well combined. Stir in the flour slowly until it is mixed properly. Fold in chocolate chips.

4) Scoop dough into hands and roll into balls (about 2 ounces), then place onto baking sheet.

5) OPTIONAL: add additional chocolate chips on top of cookie for extra chocolate and pretty cookies.

6) Bake between 9 to 12 minutes until the cookies are to your desired color and texture.

7) Cool and enjoy!

I hope you enjoyed this post and are now enjoying some yummy cookies of your own!