It’s that time of year again, the leaves are changing colour and pumpkin is making an appearance everywhere. I can’t help but jump on the pumpkin bandwagon every Fall. But I’m not talking about pumpkin flavoured products, I’m taking about 100% pure pumpkin. It’s one of my favourite Fall flavours and it is so versatile, especially if you keep cans of pumpkin purée in your cupboard. I love adding it into my morning oatmeal, or mixed into macaroni and cheese to add vegetables and a wonderful orange hue. But, you can’t beat the flavour that pumpkin brings to baked goods.
Breaking Bland Eats turns 2 years old today! I’m so thankful to everyone who reads these posts and for all the positive feedback I have received. This blog was a way for me to keep and share my favourite recipes, and the fact that anyone actually reads, let alone makes, the recipes still amazes me. So, thank you.
This past summer I’ve had to get creative with zucchini recipes since both my parents and in-laws have supplied us with an almost endless supply of zucchinis. After making zucchini bread one day I thought the flavours would be perfect as a pancake. So, I took my standby buttermilk pancake recipe and added grated zucchini and cinnamon. Then decided to add blueberries – because blueberries make everything better.