Over the weekend my little girl turned 4. She wanted a Rainbow Pony Cake- and there it is! It turned out great and was alot of fun. She also wanted Pumpkin Pancakes for her birthday breakfast. I have seen them popping up on blogs all over the place and found a great looking recipe for them over at Sweets by Sarah. I made them with a few changes- I started making Sprinkle Pancakes a few years ago as a way to keep pancake eating a little neater. I add sprinkles to the pancakes after I put them in the pan and then they are sweet enough for kids to eat without any syrup. Not so sticky for mom to clean-up. A definite plus for me. My kids love them.
I also added some pecans to some of the pancakes. I made 2 batches and in one batch did half whole wheat flour, added a little wheat germ and flaxseed meal.
There were so so good!
While on the topic of pumpkin, I saw this yummy little coffee cake at Cooking Light and thought it would be a great way to use the rest of the pumpkin. It was delicious!
Two really great breakfasts!
Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.
Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes).
Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.