Disclosure: Thank you Sweet Tomatoes for sponsoring today’s post. As always, we only work with brands we love and trust. All opinions expressed are my own.
We a family of people who love to eat, so naturally we were thrilled at the opportunity to partner with a favorite family friend buffet here in the Portland area: Sweet Tomatoes! October is such a perfect time to dive into their all you can eat soup, salad, and pasta bars and make special memories with your kids. (Let Me Yell This At You: KIDS CAN EAT FREE EVERY TUESDAY OF OCTOBER, ANY TIME OF THE DAY.)
We went there for a relaxed family lunch, and ate to our heart’s content. The kids were thrilled to have so many delicious options, and as parents we were thrilled to see our kids so gleefully eating salad and fall favorites like Pumpkin Bisque, Broccoli and Cheddar Soup, and my personal favorite: gluten free pumpkin muffins. It is so apparent the aims they take to provide families with a healthy dining experience. The farmhouse details found throughout the restaurant really tie in the farm to table ideology. I was very happy to see they provide nutrition information right above each item on the varying bars. My husband commented on how small the plates are, which makes it easier to get reasonable portion sizes!
I loved learning that they have partnered with Feeding America and our local Oregon Food Bank to launch the “better neighbor” project. We could all stand to be better neighbors, and a simple $1.00 donation can help support hungry families here in the PNW. ($1.00= 10 meals for hungry adults and children in your local community, that is incredible.)
How happy was this kid at the ice cream station?
We loved experiencing their fall menu items, and wanted to share a favorite you can prepare at home!
Pumpkin Spice Cobbler from sweet tomatoes!
Oat Crumb Topping:
1 stick (1/4 lb) butter or margarine In a mixing bowl, beat butter or margarine until smooth.
1 cup white flour Combine white flour, oat flakes, brown sugar, and baking soda in a bowl.
1 cup walnut or pecan pieces Thoroughly mix these ingredients to combine. Add to the butter or
¾ cup oat flakes margarine and mix until thoroughly combined.
½ cup brown sugar
½ teaspoon baking soda
Pumpkin Cobbler Filling:
1 ½ cups granulated white sugar Combine ingredients in a bowl and thoroughly mix.
2 teaspoons ground cinnamon
1 teaspoon table salt
1 teaspoon ground ginger
½ teaspoon ground cloves
4 large eggs Beat eggs in a large bowl.
1 can (29 ounce) Libby’s 100% Pure Pumpkin Stir in pumpkin and sugar-spice mixture into beaten eggs.
Sugar and spice mixture
2 cans (12 fluid ounce each) Carnation Evaporated Milk Gradually stir in evaporated milk.
Baking: Pre-heat oven to 425 degrees (F). Generously grease a 9” x 13” pan with cooking spray. Add Pumpkin Cobbler Filling and evenly spread. Bake for 15 minutes. Reduce temperature to 325 degrees (F) and bake for 15 minutes or until a knife inserted near center comes out clean. Evenly spread Oat Crumb Topping on top of baked Pumpkin Pie Filling. Bake in 325 degree (F) oven for 10 minutes or until Oat Crumb Topping is golden brown. Serve warm with whipped topping.