Pumpkin Cinnamon Rolls

Confession: I made these cinnamon rolls way back in...November. And I'm just now getting around to posting it. I don't want to lose this recipe because, believe me when Fall rolls around again I WILL be making more. Many more.

My friend Jessica entered this delicious recipe in a contest for Utah Valley Magazine and won. Try them and you will see why.




Pumpkin Cinnamon Rolls
original recipe by Jessica CrApo


DOUGH:
1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

FILLING:
1/2 c - 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
3 T butter

1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

DIRECTIONS:
1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth.
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.

9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.

Marble Brownies

1/2 cup margarine

3/4 cup water

1 1/2 squares unsweetened chocolate (or 5 TB cocoa)

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

2 eggs, beaten

1/2 cup sour cream

Combine margarine, water and chocolate (or cocoa) in saucepan; bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream; mix well. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan.

For cream cheese mixture:

8 ounces cream cheese, softened

1/3 cup sugar

1 egg

Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with 6 ounces of chocolate chips. Bake at 375 for 25 to 30 minutes or until tests done.

Sweet Potato Fries

This was the only picture I could get before my battery died. But it does this trick.

These fries were really good. I cut them a little too thin so they were a little flimsy, but the flavor was amazing. Rookie Cookie does it again.

1 large sweet potato
2 Tbsp vegetable oil
1 tsp paprika
1/2 tsp garlic
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp each salt and pepper

Set your oven to 450 degrees.

First, cut a very thin slice off the bottom of the potato so it doesn't roll. Then cut off 1/4" slices and slice into julienned 1/4" slices. Place on a cookie sheet and drizzle with oil and spices. Toss well, making sure to coat evenly. Then spread out evenly and with space between the fries. Bake for 25-30 minutes, turning once at about 20 minutes.

{I got this from Rookie Cookie's blog}

Loaded Potato Skins

These made a great side dish. Easy and delicious...and pretty, too!


4 russet potatoes
Olive Oil
Salt & pepper, to taste
1 cup milk
2 Tbsp butter
1/w cup shredded cheddar cheese
4 green onions, chopped


Preheat oven to 400 F. Rub potatoes with a bit of olive oil and lightly salt the skins. Bake for 35 to 40 minutes, until tender.

Cut potatoes in half and, when cool enough to handle, scoop out the flesh in a bowl (leave a thin layer of potato intact around the skin to help prevent it from tearing). Add the milk, butter, cheese, and green onions and stir until smooth. Season with salt and pepper.

Preheat the broiler. Carefully scoop the mashed potatoes into the skins. Top with a bit of extra cheese and place until the broiler until the tops are brown and crispy (3-5 minutes).

Top each with bacon, jalapenos, sour cream and green onions.

{Adapted from Cook This, Not That Recipe book}

Apple Crepe Filling

I love crepes, and now that it isn't fresh fruit season any longer it can be hard to think of yummy dessert fillings. Last time I made them I made this and it was delish.

Apple Crepe Filling

1 apple (I used a granny smith, but any apple that is good for cooking will be great.)
cinnamon
sugar


Slice up the apple and put in a frying pan on medium heat. Sprinkle the apple with cinnamon and sugar, to your preference. Put inside a crepe and top with whipped cream.

Also delicious on ice cream

German Pancakes

My first enrichment activity here in Canada we did a little menu planning. We were trying to brainstorm easy breakfasts and I, of course, suggested German Pancakes because our family eats them...oh...a couple times a week.

The other sisters looked at me like I was crazy: What kind of pancakes?

I thought they were joking. These babies are a STAPLE meal.



German Pancakes (or Hootenanny's)

1/4 cup butter
1 cup flour
1 cup milk
6 eggs
pinch of salt

Turn oven on to 400. Put butter in 9x13 pan and stick in the oven until melted. Meanwhile, mix all ingredients together (either in blender or by hand with a whisk). Mix until smooth. Dump into the pan and let cook for 25-30 minutes, or until lightly browned and puffed up.

Enjoy with syrup and powdered sugar.

Apple Raspberry Pie, or: melt-in-your mouth pie goodness

So I just loaded ALL my favorite Thanksgiving recipes. I had to share. But mostly, so when next year rolls around I will already have all the recipes together.

I'm not a huge pie person. But you guys. Seriously? This was amazing. I loved the tangy, sweet flavor. And paired with vanilla ice cream? Just deathrow dinner good. Don't wait until next Thanksgiving to break this baby out.

The insides, before covered. So lovely.

APPLE-RASPBERRY PIE
{from the crafty of all crafties, Martha Stewart herself}

• 2 3/4 pounds assorted baking apples, peeled, cored, and cut into 1/2-inch-thick slices
• 6 ounces fresh or partially thawed frozen raspberries
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour, plus more for work surface
• 1 tablespoon fresh lemon juice
• Pinch of salt
• Pate Brisee
• 2 tablespoons unsalted butter, cut into pieces
• 1 large egg yolk
• 1 tablespoon heavy cream
• Cinnamon and sugar for sprinkling
  

Directions

1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with cinnamon and sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).