A tip on whole wheat flour...
For muffins, pancakes, etc., use whole wheat pastry flour. You can substitute it cup for cup for white all-purpose flour, as it is low-gluten and therefore makes a much lighter product. It's nearly as light as white flour, but much more nutritious. Another tip for muffins and pancakes-- use buttermilk (add baking soda to leaven-- about 1/2 tsp per cup of buttermilk). Buttermilk makes a much more tender product.
That's enough tips from the amateur baker.
Lilah's eating better now. I think it was just one of those days.
I made another pumpkin concoction-- pumpkin french toast. I had a tiny amount of pumpkin left over in the fridge and got inspired.
Here's what I did:
Whisk together:
2 Tbsp. pumpkin puree
1 egg
some milk-- about 2-3 Tbsp?
1/2 tsp cinnamon
1/4 tsp ginger
a tiny pinch each of nutmeg, cloves, and allspice
1 1/2 Tbsp brown sugar (though I suspect this could be cut down by quite a bit-- but haven't tried it again. I also would have used maple syrup if I had had it on hand).
If I hadn't run out the day before, I would have added a few drops of vanilla extract.
Soak three slices of whole wheat bread in the mixture, turn, and soak the other side. Grill on an oiled griddle on medium-low until browned on both sides and no longer soggy in the middle.
DD loved it!
Today I'm going to try out a pumpkin-cream cheese dip with the end of that pumpkin for her to dip her graham cracker in at snack (kind of like pumpkin cheesecake). I've got to sneak in those orange veggies where I can!