Thursday, November 8, 2012

Thankful...and pumpkin french toast!

Let me just start by saying I am soooo glad Halloween is over!!  I am so not a fan of ghosts, witches, skeletons, zombies and other ewey, scary stuff!  I feel like as soon as October (or even sooner!) starts I, as a mom, have to be on the look-out.  When we walk in to a party store, craft store, Target, etc there are images that my kids are scared of and things I just don't want in their little minds.  I'm constantly avoiding certain places or telling my kids to cover their eyes as we walk through.  Then, don't get me started on kid TV!  My "safe" shows for my kids are no longer safe and my kids don't understand why I won't let them watch certain things.

 Now, don't get me wrong, I LOVE dressing my kids up!  This year they were all superheroes: Captain America, Batman, Spiderman and Superman.  So cute, so fun!  THAT is what Halloween is about for me and my family, just a fun time to dress up and let my kids (and me) eat lots of candy!

Then, what happens November 1st?  It's like Fall is over.  Pumpkin patches are closed, pumpkins go on sale and stores move all their Fall stuff out in order to make room for Christmas!  Again, I am so excited for Christmas.  BUT, what about THANKSGIVING!?!?!?! 

I LOVE Thanksgiving, it is a time to reflect about how blessed I truly am.  I saw some others doing #novemberthankful on Instagram and decided to join in!  Every day during the month of November you post a picture of something you are thankful for.  It can be a full night of sleep, coffee, a picture showing God's grace, or anything in between.  What a great idea!  As much as I am looking forward to Christmas and the birth of my Savior I am going to take this time to be thankful every day and to remember that all of my blessings come from my Lord and Savior.  So, join me in keeping Fall alive a little longer and make my delicious pumpkin french toast below!

Pumpkin French Toast
1 loaf white bread (I used french toast bread)
3/4 cup pumpkin puree
1 cup milk
4 eggs, beaten
1 tsp vanilla extract
3/4 cup brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
Maple syrup and powdered sugar for serving

In a shallow bowl (I use a pie plate) whisk all ingredients besides the bread.  When combined well, put bread in mixture to soak it up, make sure you turn so both sides are coated.  Heat a non-stick pan or griddle and lightly coat with butter or cooking spray.  Put pumpkin coated bread in pan and turn the heat to low/med-low.  Cook until nicely browned and then flip.  Cook until both sides are browned and serve with maple syrup and powdered sugar :)  This is super yummy and a great way to enjoy FALL!

1 comment:

  1. I made this for Jeremiah today and he loved it, eating almost 2 pieces despite only being 16 months. Brad took a bite too on his way out of the door and also labeled it a success. Thanks so much for the new recipe!