Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather.

Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food?

Alright, perhaps we look forward to comforting holiday food more than anything else, but fall weather and scenery is up there, too?!

I just love going to mountains this time of year and breathing fresh air, enjoying gorgeous nature and looking at trees that look like man-made color placements.

To be honest, there is nothing more relaxing than enjoying a quiet time in nature. I worked so hard this year that I need one more short weekend getaway, preferably with my hubby only. Just two of us!

Well, to be honest, I’d miss my kids and kitties way too much. Needless to say, the weekend getaway does sound like a dream right now.

Let’s talk more about this tasty and sweet pumpkin porridge. It is a simply delightful comfort with every spoon you take.

I understand that it is not everyone’s cup of tea, nevertheless, it is so delicious and above all fulfilling as well as healthy.

Tap here for more tasty Fall Recipes

Since it is Pumpkin season I wanted to share pumpkin recipes and some of its health benefits.

• Pumpkins/squashes are not only delicious but like I said healthy; they relieve stress, they’re good for weight loss, good for eyes and skin, it boosts the immune system and helps the digestive system and yes, they could reduce risk of cancer. I believe it is in the category of super-foods! 

When I was growing up, rice porridge was usually offered to the kids. Which is not as flavorful.

However, it was mostly eaten when we felt sick and needed something light just to keep us going, and through the days of illness.

Any porridge is good for the digestive system because it’s light and texture is easy to digest.

Check out more Breakfast Ideas

I made a twist, a huge one on Korean traditional pumpkin porridge called Hobaak Jook (juk). I am not saying that Korean pumpkin porridge is not delicious, on the contrary, it is very comforting, especially if you like pumpkin.

First, instead of boiling, I roasted pumpkin. The best one for porridge or even soups is winter squash such as Butternut, Lakota, Kabocha, Buttercup squashes/pumpkins. My favorite is Kabocha, which I found in Trader Joe’s.

Pumpkin is naturally sweet, but the winter squash that I wrote above is just a little sweeter. I like to mix different pumpkins as it gives better and different levels of flavor.

Also instead of sugar, I used organic honey, and spices such as ground ginger, cinnamon and pumpkin spice which made a huge difference. With all the changes and twists you are increasing the flavor as well as health benefits. 

Comparing rice that you granulate yourself vs. sweet rice flour in pumpkin porridge, I like granulated rice because even though that coarse rice is cooked it still gives you little nuttiness.

You might also like:

• Pumpkin Pie Hummus
• Roasted Butternut Squash
• Beef and Vegetable Casserole 

If you make my Sweet Pumpkin Porridge, please tag me on Instagram. @sandraseasycooking with hashtags #sandraseasycooking. I would love to share your creations with everyone. Thank you so much in advance!

Yield: Serves 4

Sweet Pumpkin Porridge

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather

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Ingredients

• 3 lb pumpkin or winter squash (Salt, ground ginger, cinnamon, brown sugar - Few pinches on each slice)
• 1 cup Sweet Mochi Rice/Glutinous Rice (or Flour)/Water, enough to cover over the rice for soaking
• 1-1.5 cup water, for cooking
• 1/2 tsp. Salt
• 2 tsp. Pumpkin Spice
• Organic Honey, to taste /or other sweeteners
• Pumpkin seeds for garnish, or any nuts

Instructions

1. Wash the rice 3-4 times and soak in a big bowl for about an hour.
2. When the rice is soaked at least 1 hour (although, it's the best if you soak it for a couple of hours) place rice into a food processor with a bit of water and puree until it gets completely granulated. READ NOTES
3. Preheat oven on 400 degrees Fahrenheit. 
4. Pumpkin Prep: Slice the pumpkin into thicker slices (be careful), take out the seeds and reserve for later; Season pumpkin with few pinches of salt, ground ginger, cinnamon, and brown sugar to taste. Rub all over and place in baking pan. Roast until the pumpkin slices are tender, about 30-40 minutes. Once done, separate skin from the pumpkin flesh (be careful it could be still hot) and Puree in a food processor, and add a little bit of water so it's easier to puree. I ended up with little more than 2 cups of pumpkin puree. 
5. In a large pot add 1 cup of water and pumpkin puree. Stir until it bubbles, then start adding the rice puree, keep stirring and add pumpkin spice, salt, and honey. 
6. Stirring is very important because it can stick to the bottom of the pot very fast. Lower the heat on simmer, and slowly just stir for 5 minutes. Add more water when porridge becomes too thick, and cook for 20 more minutes on simmer. It's done when rice becomes smoother and cooked. Taste the porridge and add more sweetener to your taste preference. 
7. Garnish with roasted and peeled pumpkin seeds OR chopped nuts. Serve on room temperature. 

Notes

• You can skip the part of soaking the rice and instead use sweet Glutinous rice flour ..just make sure to mix it into a smooth texture (with water). You can find videos regarding this type of porridge. When you are using flour, it will be more smooth. I like the texture of granulated rice in porridge. You can also make it thick or thinner just by adjusting it with water. When you taste that rice is cooked take it off the stove and cover. It's all in the taste senses, so use them! 
• For pumpkin seeds, I wash them, dry with kitchen paper towels and then toss on the newspaper then outside to air dry completely. Preheat oven on 400F then put sea salt, I used actually sriracha salt and it was fantastic. Bake until they are toasted. However, if you going to garnish porridge with pumpkin seeds, of curse peel them. 
• For baby food, I would definitely either make rice cooked with adding more water or use flour because it gives you a smooth texture. If the baby is not at least year and a half please do not use honey, and add some other natural sweetener. Of course, you got to keep it a notch down because babies can't handle sweet like adults.

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School is in a full session for over two months now, so these delicious and Fluffy Cream Cheese Blueberry Pancakes make an appearance on our table quite often.

We are almost at the Fall break, but temperatures are not getting any better. We are still in the ’90s and that’s really not good. You see, I am a big fan of comfort food, cooler weather, autumn, so these summer temperatures are not fun to me at all.

CLICK HERE FOR MORE PANCAKE IDEAS

Anyhow, my boys always loved a good hot breakfast before school. Most of the time, I would prep ahead so they could have a quick meal in no time. Sometimes, I also make waffles which we really love.

To make these yummy pancakes you really do not need to be a rocket scientist. Just a bit of time and they are done quickly. You may add any other berries as well, or chocolate chips.

However, during summertime, I get the best berries just like these blueberries and freeze them so I could make this all year round.

Blueberries, especially frozen wild blueberries produce such a pretty color and they are amazing for us. Do you like organic wild blueberries? You can get them frozen in the grocery store and they are an absolute delight.

You guys going to love these scrumptious pancakes because my family and I just adore them for breakfast, brunch or a quick snack.

I have several dinner pancakes on my blog as well as waffles and wonderful breakfast ideas. If you search my blog, you’d probably need more than an hour. I have so many amazing recipes for you to try.

If you try my tasty Fluffy Cream Cheese Blueberry Pancakes or any other recipe from my site, please tag me on Instagram. @sandraseasycooking #sandraseasycooking Thank you in advance!

Yield: Serves 6

Fluffy Cream Cheese Blueberry Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Delicious and easy blueberry pancakes with tasty homemade blueberry sauce.

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons Sugar or any other sweetener I used Swerve
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 Pinch Kosher Salt
• 2 large eggs separated yolks, and egg whites
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cup buttermilk
• 6 ounces cream cheese room temperature
• 2 tablespoons unsalted butter melted
• 1 teaspoon Vanilla Extract
• Ghee or unsalted butter for the skillet
• 1/2 cup Blueberries

Blueberry Sauce

• 2 cups Blueberries, fresh or frozen (You can use even wild frozen blueberries)
• 1/4 cup sugar
• 1/2 cup water
• 1/2 tablespoon lemon juice
• 1/2 tbsp Cornstarch or any other thickener (no flour)

Instructions

1. Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
2. In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like to use an electric mixer to make these as smooth as possible
3. Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.
4. Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.
5. Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It's good to have measuring cup close and use it as a ladle.
6. Add blueberries, one at the time and slightly push down into pancake. No need to over crowed the pancake.
7. Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 minutes.
8. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven or microwave until ready to serve. I even heat them up in the microwave for 30 seconds just before serving,
9. Drizzle a bit of sauce over ir and enjoy, You may also add whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.

Blueberry Sauce:

Place one and a half of blueberries in a saucepan and reserve half o the cup for later. Cover with sugar and pour water over it a good squeeze of lemon.

Then, cook over medium-low heat until mixture comes to a slight boil.

Meanwhile, dissolve cornstarch in the cup with a few tablespoons of water, mix until smooth. Then dissolved cornstarch to the blueberries and bring mixture to a boil again.

Continue simmer ing on low heat for a few more minutes, or until sauce reaches thicker consistency. Add water, one tablespoon at a time, if the sauce gets too thick.

Add that half of the cup of reserved blueberries, stir and enjoy.

Notes

If I am eating pancakes or waffles I usually do gluten-free and sugar-free, however, sometimes I even use almond flour to make it just to keep it low carb. Just to add that Almond flour will not give you the fluffiest pancakes, but they are low carb so no complaints here.

Just use whatever you feel is right for you. I use sugar-free sugar as I like to call it, which is most of the time either monk fruit sweetener or Truvia. Also, "maple syrup" sugar-free. Which is not maple syrup just taste a bit like it. What I wanted to say that you can make it meet your dietary needs, it might not be exactly the same but you don't have to restrict yourself too much.

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I hope you guys will enjoy my Mother’s Day Breakfast and Brunch Recipes.

Mother’s Day is just around the corner so I gathered some of my favorite breakfast and brunch recipe ideas and made this tasty roundup.

I hope you guys find my Mother’s Day Breakfast and Brunch Recipes helpful.

Perhaps make something from Mother’s Day Breakfast and Brunch Recipes list. If you do make it, please tag me on Instagram @sandraseasycooking so I can see your delicious creation. Thank you in advance!

Happy Mother’s Day to all of you incredible, creative, smart, beautiful and sexy mamas.

SIMPLE CREPES

My family loves crepes, sweet or savory, even though we are more sweet tooth peeps. I try not to make them often simply because I cannot resist eating a few before they even end up on the table. I’m not joking.

We eat it with Nutella, jam, or maple syrup. Sometimes, I would mix crushed walnuts and sugar, or honey and use that as a spread. It makes a wonderful snack, breakfast, or even dessert. Read more…

COLD BREW COFFEE

Do you like Cold Brew? Are you buying it all the time? Well, I got to tell you that I stopped buying coffee altogether in the coffee shops unless I am meeting a friend.

I do not see a point at all when I can make coffee just the way I like it. Plus, I save a few bucks along the way.

I love a strong, dark roast coffee so sometimes I really cannot get that taste especially if I get it in the most popular cafes. Read More…

SCALLION-MUSHROOM FRITTATA

This is one of my go-to breakfast, especially when the kids are going to school. PBJ sandwiches or cereals just don’t cut it anymore.

With that being said, this kind of breakfast is perfect to wake them up and prepare for a long school day.

Don’t you just love frittatas? They are so easy and versatile, and my family absolutely loves them. Read more…

CLASSIC PANCAKE RECIPE

Easy and delicious Classic pancakes for breakfast, brunch or any time you crave them.

Warm, buttery and sweet smell flow through the air as hot pancakes are lifted from the pan. Butter is slowly sliding down the pancakes, leaving a light yellow trail behind it.

The coolness of the syrup and heat of the classic pancake complimented one another perfectly and simply served to bring out the subtle flavor of the pancake itself. Read more…

JAVA CHAI LATTE

A cup of Java Chai Latte seemed appropriate for the relaxing afternoon break that was really needed. 

I enjoy this one often and sometimes as a coffee replacement. It tastes just so amazingly delicious. Read more…

EASY BREAKFAST STRATA

The wonderful world of casseroles. They are not only tasty, beautiful, nor easy to make, they are so versatile as well. 

This golden deliciousness, Breakfast Strata was so simple to make and we all enjoy it very much. I make this often over the weekend.

Sometimes it’s without any bread which makes it more like crustless quiche or frittata, and sometimes I add leftover biscuits from dinner before. Read more…

BRUNCH BAGEL SANDWICH – EGG, BACON, CHEESE, AVOCADO, AND LETTUCE

There are many ways to jazz up your bagel sandwich and I believe that this is one of them. I love pian and simple cream cheese bagel, just like my whole family.

We also have a love affair with lox and cream cheese bagel, but if you agree with me, this is one amazing idea, as well. Read more…

MINI MEATLESS FRITTATA CUPS

Mini Meatless Frittatas are light and extremely. It is important to me that these mini frittata cups fill you up with nutrition, healthy fats, and proteins. Oh, also just to mention that it’s an easy, warm and comforting breakfast.

I added a few extra ingredients as I like my frittata bit richer. I am so glad that I did because these are so delicious. Read more…

MATCHA (GREEN TEA) LATTE

Every so often you indeed need a break to sit down and positively enjoy a delicate cup of Matcha Latte.

It is every mother’s dream, especially on Mother’s Day!

This creative recipe is super easy and you don’t require any particular equipment. Although if you have them fancy latte machines then you may make your own froth using it. Read more…

SWEET POTATO PANCAKES (GLUTEN FREE)

These are gluten-free, but you can make them with regular all-purpose flour. Also, they are packed with protein, healthy even with all the organic sugar that I added.

I know those sweet potatoes are sweet already, but they need a bit more sugar to make your day start beautifully! Read more…

POTATOES AND EGGS SKILLET

I could eat this for breakfast, lunch or dinner. Sometimes, I would simply add Italian sausage and cheese, but this time I kept it meatless and pretty simple.

There is something when you combine potatoes, peppers, and onion. The almost instant flavor is created when you cook it together. Read more…

ALMOND MILK MATCHA-MORINGA ICED LATTE

Do you like Matcha? I just love Matcha Lattes, cold or hot. Well, I wanted to post this recipe for a long time.

I know what you are thinking, “that’s totally unnecessary”, but I just couldn’t help myself. Sometimes I get stuff just for those purposes.

My shelves are filled with unnecessary props, but again, I can’t help myself. It’s my job and I never know what I will need.  Read more…

ALMOND JOY WAFFLES

Waffles are such a simple and quick, yet delightful treat to make. I absolutely love using coconut butter or oil because it is healthy as well as delicious, but also it enchants the flavor and aroma. Read more…

AVOCADO TOAST WITH SPICY CHICKPEAS

I call this a perfect Avo Toast! Avocado toast is so popular these days and so versatile. You can make them vegetarian or vegan, or add bacon, chicken, eggs, etc.

I also love using different types of bread for my Avo toast. It all depends on what I got in my kitchen or what I crave at that moment?! Read more…

RED ROOIBOS ICED TEA

Rooibos tea is rich in many minerals as well as easy to prepare and refreshing recipe. It is truly delicious.

We enjoy it all year round, hot and cold. Read more…