Day 2!

And now I'm pretending it's Sunday, Oct. 2nd!!! And the recipe of the day is....

Pumpkin Cinnamon Rolls!!

Now, this is the recipe I used...I think the rolls came out a little doughy so I will be modifying the recipe once I get a chance. I will update this then.


For the dough:
* 1/4 cup warm water
* 1 package active dry yeast
* 1/3 cup warm milk
* 1 egg beaten
* 3/4 cup pumpkin puree
* 1 Tablespoon melted butter
* 2 cups flour
* 1 1/4 cups whole wheat pastry flour
* 1/2 cup brown sugar
* 1 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ginger
* 1/4 teaspoon cardamom

For the filling:
* 1 stick softened butter
* 2/3 cup sugar
* 1/4 cup brown sugar
* 2 teaspoons cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon ginger
* 1/4 teaspoon freshly grated nutmeg
* 1/8 teaspoon cloves
* 1/2 cup hazelnuts, chopped (I left these out)

For the frosting:
4 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla bean paste or extract
3/4 teaspoon lemon juice
2/3 cup powdered sugar

In a large bowl, stir the water(warm) and yeast together. Let it stand for about 5 minutes or until it is foamy. Add the milk, egg, butter, pumpkin, brown sugar, whole pastry wheat flour, salt, and spices. Mix well for 2 minutes. Add the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.
Knead until the dough pulls away from the side. The dough will become smooth and elastic.
Put the dough in an oiled bowl. Cover with a towel and let sit in a warm place. Let the dough double, about an hour.

In the meantime you can make the filling. Mix together the sugars and spices.

When the dough has doubled, turn it out on a flour surface. Cut the dough in half.
Roll the dough out into a rectangle, approximately 12×16 inches. Spread the butter all over.


Sprinkle with the sugar mixture and hazelnuts. Roll into a 20 inch log. Slice the roll into 15 slices. Place the slices in a greased 9×13 pan or two 9 inch cake pans. Repeat with the other half of dough.
Cover the pans with a towel and let rise until doubled, about 45 minutes.


Bake in a preheated 375 degree oven for about 20 to 30 minutes.


Cream together the butter and cream cheese. Add the vanilla and lemon juice. Beat in the powdered sugar until smooth. Frost the rolls with the frosting and serve immediately. Alternatively, you can put the rolls in the fridge after you place them in the pan. You can take them out of the fridge and let rise and bake.

A Pumpkin A Day Keeps The...

Wow, it's been nearly a year since I last posted!! I've been busy to say the least.

Anyways, I've decided October is going to be the beginning of a pumpkin recipe a day challenge. It's a challenge between me and my kitchen, but if you want to join feel free! I have added some fun to my challenge though...I will not be using canned pumpkin, I will only be using fresh pumpkin that I make into a puree myself.


So to catch you up I'll pretend it's Oct. 1st and go from there!

Day 1 of 31 days of Pumpkin!!
The Recipe is...

Pumpkin Muffins!!!

Makes 30 muffins
3 cups sugar
1 cup vegetable oil
4 eggs
2 cups canned pumpkin(or homemade puree)
2/3 cup water
3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
Optional: 1/2 cup walnuts or pecans, or 1/2 cup chocolate chips

Preheat oven to 350°F. Fill muffin cups with liners or spray with a cooking spray (I did both).

Mix sugar and oil using an electric mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine the remaining ingredients in a separate bowl and add slowly, scraping down the sides of the bowl as you go. (If you want to add chocolate chips, add them now).



Fill muffin cups equally and bake for about 30 minutes or until golden brown and a toothpick inserted into the middle of muffins comes out clean. (I just press the middle to see if it springs back instead of the toothpick test)