Okay, i feel like I haven’t had a day off in FOREVER.
And to make it worse, today wasn’t supposed to be lazy but I am taking advantage of the fact that we decided not to stay overnight at the cubscout campout! The sun rose high in the sky and the clouds blew out to sea! It is a little bit cooler than I would like but should get into the 60’s.
The kids took the opportunity to sleep in (for them…everyone got up after 7 am!). I got up around 7:30 and came down to start baking. We ran out of waffles and pancakes from the freezer at the end of last week so …that was first on the agenda.
I have been freezing gallon sized bags of the dry ingredients so took out two bags and “customized” them with
1) cinnamon sugar
2) orange food coloring and pumpkin puree
I started making the pumpkin waffles and – judging by the way they were eaten, I think they were a success! Of course, the chocholate chips that I garnished them with might have had something to do with it.
As those were finishing, I started the cinnamon ones in the waffle iron and started mixing some breakfast for mom. I had seen this recipe on Tammy’s Recipes for Whole Wheat Pumpkin Scones with Cinnamon Icing and thought it would be a good (relatively healthy) way for me to pack my breakfasts without breaking the bank on WW points. Besides, if I could use whole wheat flour and pumpkin, the fiber might just make it worthwhile. So, I adjusted the recipe a little (as below) and I just finished eating one …while the last 3 cinnamon waffles are cooking.
Here are the changes that I made. I used fat free Half and Half instead of heavy whipping cream. I made only one batch of the cinnamon frosting and drizzled it over the 3 batches of scones.
The house smells great and I have mounds of laundry done and ready to be folded so…time for a BREAK!