Pumpkin Pie Spice French Toast recipe


Pumpkin Spice French Toast

I’ve seen a lot of pumpkin flavored french toast recipes. Most call for pumpkin puree. But this recipe. . . it trumps them all because you get the pumpkin flavor without the extra hassle of canned puree.


This Pumpkin Spice French Toast recipe uses International Delight Pumpkin Pie Spice Creamer in place of the milk or cream. The creamer gives it the perfect pumpkin pie flavor (not over-the-top) and it could not get easier to make. And I love the way the creamer creates a caramelized effect on the bread – it really is perfect for this.

And for those of you who are lactose-intolerant using International Delight creamers for recipes in replace of the milk is a great option!


Bread, thick cut

1 Cup International Delight Pumpkin Pie Spice Creamer (also available in sugar free)

3 large eggs

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon



1.) In a large bowl whisk together your eggs, creamer, nutmeg and ground cinnamon

2.) Pre-heat a griddle or skillet and add non-stick spray or butter.


3.) Pour batter into a low edged bowl, big enough for a slice of bread. Soak bread in egg mixture. Flip to soak from the other side.

4.) Place slice of bread into pre-heated skillet and cook on both sides until golden brown.

5.) Serve hot with maple syrup, fresh fruit, powdered sugar or whatever you prefer. I think it tastes good enough to eat plain!





Other International Delight recipes we’ve featured:

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Iced coffee smoothie with banana and oatmeal (afternoon pick-me-up) #LightIcedCoffee


It’s the 3 o’clock hour for me. . . .when I hit a wall. When I think I’m hungry but dinner isn’t far along. When I need a pick-me-up to get me through to dinner time. Well here’s a smoothie recipe that will do just that.

Have you seen International Delight’s new light Iced Coffee? It’s available in both Vanilla and Mocha, is only 100 calories per serving, and is great poured right into a glass of ice. Or if you’re looking for something a little more filling, make this protein-packed Iced Coffee Smoothie with banana and oatmeal. I think it’s like having an oatmeal, banana cookie . . .in a glass with a little caffeine for good measure.

This shake could be made with whatever you have on hand – but this is what I did. 

1/3 cup quick cook oatmeal

1/3 cup vanilla yogurt

2 bananas, ripe (and preferably frozen, but if not, no biggie)

1 cup International Delight Light Iced Coffee – Vanilla or Mocha, you pick

2 cups of ice


1.) Put quick cook oatmeal into blender first. Pulse until it’s a fine dust. I don’t mind the texture of little oatmeal grits, but if this idea grosses you out you can either cook the oats with some hot water ahead of time or leave them out.

2.) Once oatmeal is nice and powdery, add all other ingredients. Blend until smooth.

4.) Pour into glass and enjoy!  Makes enough for two large glasses. Put one in a jar with a lid for breakfast in the morning!

If you’re into protein powders – I bet you could substitute protein powder for the oatmeal, as well.

With less calories and less sugar, International Delight Light Iced Coffee lets you enjoy MORE of what you love! For more fun ways to break up your day, visit ID’s new online games today for a chance to win sweet prizes and coupons to use on your next purchase!

This is a sponsored post.

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Happy 4th of July! Red, white and blue breakfast {Kid-friendly recipes}

Red-white-blue-breakfast-4th-of-JulyPin it.

If I feed my children sugar for breakfast I’m pretty much asking for a loooooong day. So I try to stick to plain cereals, toast, yogurt – you know, the really exciting stuff. Today I surprised them with a red, white and blue breakfast that even snaps, crackles and pops like fireworks!

What you need:

Rice Krispies cereal



Strawberries, sliced

What you do:

1.) Make your cereal how you like it.

2.) Top with blueberries and strawberries

3.) Enjoy!

Other twists on this idea: You can add red, white and blue sprinkles to the cereal (thanks, Maygan!), you could add coconut or white chocolate chips, or raspberries! You could also use a small star cutter like this used for Bento boxes (Stainless Steel Vegetable Cutters) to cut larger strawberries into stars – I think that would be so cute!


We also had a side of Chobani strawberry yogurt with berries. Although he looks a little like a snowman. :)

What are your favorite 4th of July recipes? Do you have any favorite red, white and blue meals?


This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Coconut oil granola with flaked coconut, pumpkin seeds, cinnamon

Coconut-Oil-Granola-homemadePin it.

Homemade granola with coconut oil

I should have thought of this one. But when I asked over on Facebook about making homemade granola, Jenna chimed in and suggested using coconut oil for homemade granola – so glad she did. It’s amazing. I paired it with some of my favorite yogurt and ate it for dinner last night, don’t tell anyone.



3 Cups old-fashioned oats

1 Cup flaked unsweetened coconut

1/2 Cup pumpkin seeds

2 Tablespoons brown sugar

1/4 teaspoon salt

1/3 Cup melted coconut oil
Amazon often offers great discounts on this brand – Nature’s Way Organic Extra Virgin Coconut Oil, 16 Ounce. Costco also has a great deal on it.

1/3 Cup maple syrup

2 Tablespoons vanilla extract

Optional – add a pinch of nutmeg to dry ingredients, if you like

Optionaldried cranberries, when served
Amazon has these, which are delicious: Traverse Bay Fruit Co. Dried Cranberries, 4-Pound Box

These ingredients are merely suggestions. Granola is one of those beautiful things that you can add pretty much anything to – cashews, almonds, dried fruits, quinoa (I want to try this), seeds, and more.


1.) Preheat your oven to 300 degrees F. Grab a large baking sheet and cover it with a Silpat or parchment paper. (Silpats is a brand of non-stick baking sheets. They make your life easier because they rinse off easily and keep things from sticking to your baking sheets. Amazon carries them here: Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size. Any brand will do.)


2.) In a large bowl, mix together all your dry ingredients. Oats, coconut, sunflower seeds, brown sugar and salt.

3.) In another bowl whisk together your melted coconut oil, maple syrup and vanilla extract. If your coconut oil isn’t melted, you can either heat on the stove top or microwave for a few seconds until it’s in liquid form. Whisk it all together.


4.) Pour liquid ingredients into your bowl of dry ingredients. Stir it well. My hands were cleaned and I just used them to mash and mix it all together. You want your liquid to coat your dry ingredients.


5.) Spread out on a baking sheet (pictured above is before baking). If you need, spread it across two baking sheets. You want it spread out evenly. Pop it into oven and bake for 40 minutes, stirring and turning every 10 minutes or so. The pumpkin seeds ended up with the perfect crunch for my liking – but if you think it’s getting too toasty, you can always take it out after 30 minutes.


6.) Let granola cool. Then store it in an airtight container!


I like to have my granola over yogurt. I added dried cranberries to the granola when I served it. I had read somewhere that adding the dried cranberries (or other berries) could add moisture to your granola, which isn’t necessary good for storage. So I’ve opted to leave them out and just toss them in when I’m eating it. To be honest, I don’t think the granola will be “stored” for long, so I might just toss them in next time I make a batch.


Tell me – do you use coconut oil for making homemade granola? What do you like to put into your granola?

I got the inspiration for this recipe from: JennaBon Appetit and Two Peas and Their Pod

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Crockpot Slow Cooker Egg Casserole recipe – vegetables, canadian bacon, feta


Crockpot Egg Casserole Recipe

Eggs in the crockpot. Who knew? Now that the girls are back to laying full time I have a surplus of eggs – so dinner last night was this simple Slow Cooker Egg Casserole. It was a big hit with the whole family – including the kids – and it only took two hours in the crockpot on low!

The possibilities with this recipe are endless, but since we are watching what we eat around here, I opted for feta (instead of cheddar) and Canadian bacon (instead of real bacon).


10 eggs 

1 cup fat-free milk

10 pieces of Canadian bacon – these are the small round ones from Costco

10 crimini mushrooms, sliced thinly – Any kind of mushrooms will do

1 red pepper, finely diced – I used two small red peppers

1/2 red onion, diced thinly

2 garlic cloves, minced

1 tablespoon olive oil

3 oz feta (about 3/4 cup)

1/4 Cup finely shredded Parmesan for topping

Optional: Dried basil or your other favorite spices.



1.) Heat a Tablespoon of olive oil in a large skillet over medium heat. Saute your diced peppers, mushrooms, onion, garlic and a dash of salt until vegetables start to soften and brown.

2.) While your vegetables are cooking, get your Crockpot plugged in and turn it on low. Spray the inside of the slow cooker with a non-stick spray or if you’d like you can use butter.


3.) Layer the Canadian Bacon along the bottom of the slow cooker. If you prefer – you can dice the Canadian Bacon, but I was sort of envisioning a bottom “crust” – which didn’t actually work.

4.) Pour cooked vegetables on top of Canadian bacon and spread out in a thin layer. Be careful they’ll be hot.

5.) Briskly whisk your eggs and the milk in a separate bowl. Pour over vegetables, spread it evenly.


6.) Top with the feta cheese

7.) Cover and cook for about 2 hours. Pay special attention after about an 1.5 hours. It’s really easy to overcook eggs. Depending on your slow cooker and the ingredients you choose, the cooking times can vary. Watch for the middle to “set up” or firm up. You can use a toothpick in the center to feel the consistency of the eggs.

8.) It will close to impossible to pull the whole casserole out of the slow cooker and plate it. It took me some clever maneuvers to do this for photos and there are still areas where it cracked or broke. You might want to consider using some aluminum foil along the bottom with the edges up over the sides, so you can pull it out. Otherwise just spoon it onto a plate.


9. Garnish with parmesan cheese and enjoy while hot.

Serves about 6 people.


There is a lot going on with this egg casserole. You can add whatever vegetables you have in the fridge. Change up the cheese or meat to add some different flavors.

Due to this only cooking for 2 hours, this isn’t something you can toss in the slow cooker in the morning for dinner at night. You could mix it up ahead of time and put the removable crock in the fridge overnight or during the day – then just pull it out two hours before you’re ready to eat.

Amazon has the Crock-Pot SCCPVL600S Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel for only $23.99 (reg. $39.99). This is the lowest price this Crockpot has been on Amazon.

Have you cooked eggs in the crockpot before? I’d love to get your recipes or suggestions.

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Crockpot Blueberry French Toast Breakfast (with homemade syrup recipe)

A week ago Sunday we had this masterpiece for Sunday brunch – Slow Cooker Blueberry French Toast. It not only made the house smell amazing but it was a very delicious breakfast. This would be best made when you have company over – because it makes 12 servings and it is very, very rich, so a little bit goes a long way.


8 eggs

1/2 cup plain yogurt

1/3 cup sour cream

1 teaspoon Vanilla extract

1/2 teaspoon ground cinnamon

1 cup 2% milk

1/3 cup maple syrup

1 loaf (1 pound) French bread, cubed

1 1/2 cup fresh or frozen blueberries

12 ounces cream cheese, cubed


  1. In a large bowl, whisk the eggs, yogurt, sour cream, vanilla and cinnamon together. Gradually whisk in milk and maple syrup until blended.
  2. Place half the bread in a greased 5- or 6-quart slow cooker (we used coconut oil to grease pan), layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Cover and refrigerate overnight.
  3. Remove from fridge about 30 minutes before cooking. Cover and cook on low for 3-4 hours or until a knife is inserted into French toast and it comes out clean.
  4. Enjoy. We didn’t even put syrup on ours.

We didn’t personally make this part of the recipe, but it sounds delicious!

1 cup sugar

2 tablespoons cornstarch

1 cup cold water

3/4 cup fresh or frozen blueberries, thawed, divided

1 tablespoon lemon juice

1 tablespoon butter

For the syrup – in a small saucepan combine sugar and constarch; stir in water until smooth. Add 1/4 cup blueberries. Bring to a boil; cook and stir until the berries pop, about 3 minutes. Remove from heat; stire in lemon juice, butter and remaining berries. Serve with french toast!

This recipe was sent in by Robyn as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

What’s your favorite kind of french toast? Have you ever made french toast in the  slow cooker before?

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Halloween-shaped pancakes – My first attempt at making pancakes with a squeeze bottle

Yesterday we had pancakes for lunch and they weren’t just any pancakes – they were spider webs, pumpkins and witch hats! Not surprisingly the kids LOVED it. And I had no idea I was such a Pancake Picasso.

I won’t lie, it was a little more work than your typical pancakes – so don’t make these as you rush out the door for church on a Sunday morning. Make these when you have time for some experimenting and don’t mind making a little bit more of a mess. All you need is a pancake griddle and a squeeze bottle.

This all started when I found an Extreme Pancakes kit at Barnes and Noble on super, duper sale. I paid less than $5 for it and it came with a squeeze bottle, a book, and it looked like fun. I don’t think you need a real kit. . .


Squeeze bottle. I bet you could find them at the Dollar Tree. Think squeezeable ketchup bottle. If you think you want to be the next Pancake Picasso you can invest in a fancy pants – Tovolo Pancake Pen (Amazon). Looks easy to clean, which would be my number #1 requirement. But the spout looks kind of big?

Non-stick surface. I used the Cuisinart CSK-250 GreenGourmet 14-Inch Nonstick Electric Skillet – it was amazing, but I think it’s super overpriced (I got it free as a gift). You could probably be fine with a $20 pancake griddle like this one – Presto 07047 Cool Touch Electric Griddle.

Nice big flipper. If you’re going to be making big creations a nice wide and flat pancake flipper would serve you well. I used two spatulas and kind of worked it that way. But I had some mis-flips. :)

This apparently is the best recipe for using in a squeeze bottle. I found it worked great! Credit: Extreme Pancakes

2 cups whole milk (I used non-fat)

1 tablespoon lemon juice

2 cups unbleached all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3 tablespoons unsalted butter (melted and cooled a bit)

How to prepare

  1. Add milk to bowl, whisk in lemon juice. Set aside. The lemon apparently thickens milk and adds some tang – you could use buttermilk instead.
  2. Mix dry ingredients in another bowl. Put flour, sugar, baking powder, baking soda and salt into a big bowl and stir to mix.
  3. Whisk egg and melted butter (let it cool a bit, don’t want to cook the eggs) into the lemony milk. Pour together with dry ingredients. It’s recommend you mix with an electric hand mixer – you want ZERO lumps because lumps clog the squeeze bottle.

These are my very “technical” descriptions about how to do things. It’s just like coloring and with a little practice you’ll get it!

Mine did not look this good.

Spider web – Draw an X then add a + to it. This gives you eight “prongs” then connect by drawing circles over it. You can make the circles a little droopy to make it look more like a web.

Spiders – Big circle for body, little circle for head, eight legs. Add pinchers if you’re brave.

Pumpkin – Draw an oblong pumpkin shape, add stem, squirt a bunch in the circle, using an upward/downward motion to mirror the lines in a pumpkin.

Witch Hat – Draw a triangle. Fill it in. Add a line across the bottom.

If you want to write words  you really should write them backwards, so when you flip them they are right side up. Or you can just write them so thin that they cook thru to the other side (at a low heat) without a need to be flipped. But if you want to master the backwards writing – check out this template (click to enlarge).

You can have a lot of fun with this. I hope you do. Here are some photos from my first attempt at being a Pancake Picasso. Experiment with different shades of pancake by putting down your first layer, waiting a minute, than adding a second layer – which will end up with a lighter tone.

These shapes were easier to make than spider webs. Easier to flip.

Not so pretty. Smaller webs are harder than big ones to make, but easier to flip.

If you’re kids can’t identify what you put on their plate and they say “What is this mommy?” – just respond, “It’s a mystery object, can you guess what it is?” . . . then say “yes, you got it!” after a couple guesses. Worked for me.

Prefer waffles? Don’t miss this homemade waffle recipe with butter.

Have you made fancy pancakes like this before? Share your tips! I’d love to know how it worked for you. What are your favorite shapes to make?

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here