Sunday, October 25, 2015

Pumpkin Cinnamon Rolls

I know this is my third pumpkin recipe in a row, I swear this is the last one for a while. I just had to get in all my pumpkin love while I could.

These Pumpkin Cinnamon Rolls are amazing, I had been wanting to make some for a long time, finally I whipped up a batch for Thanksgiving breakfast.

They are tender and gooey and full of pumpkin flavor. We LOVED them!

What you need,

¼ of a batch of bread maker bun dough, Find the recipe here
4 tbsp. butter, at room temperature
½ cup pumpkin puree
¼ cup brown sugar
¼ cup raisins (optional)

For the frosting
4 oz. cream cheese softened
1½ cup icing sugar
1 tsp. vanilla
½ tsp. pumpkin pie spice

So I used the rest of the batch of bun dough to make actual buns for my Thanksgiving dinner. Using just ¼ of the dough allowed me to just make 6 cinnamon buns which is perfect for just the 2 of us. Now if you have a crowd just double or triple or even quadruple the recipe for the filling and frosting and use the whole batch of dough.  Also use any dough you like, if you have favorite bun dough or cinnamon roll dough it will work just as well.

So, to start liberally wipe the inside of a pie plate with butter.

Roll out your dough into a rectangle onto a lightly floured surface. In a bowl stir together the pumpkin puree, brown sugar and pumpkin pie spice.

Spread the softened butter all over the surface of the rolled out dough.  Then spread the pumpkin mixture in an even layer over the butter. Sprinkle with the raisins if you are using them.

Tightly roll the dough up and place it seam side down. Carefully slice the roll into 6 equal pieces. Place the cut pieces on their sides into the pie plate.

Let the cinnamon rolls rise in a warm spot for 30 minutes.

Heat the oven to 350 degrees.  Bake the cinnamon rolls for 20-25 minutes, until they are golden brown and the dough is cooked through.

While the cinnamon buns are baking make the glaze.  In a bowl whip the softened cream cheese with a hand mixer until light and fluffy. Add in the sugar a little at a time until it is fully incorporated. Add the milk and pumpkin pie spice and mix to combine.

When you take the rolls out of the oven carefully slather on the glaze. It is best to do this when the rolls are hot, that way it really seeps into the crevices of the cinnamon rolls.
Serve warm or cold.

I can’t tell you how great these were, I mean I always love a cinnamon bun but this pumpkin version is really something special.

They are perfect for a holiday brunch or let’s be real, anytime‼



Sunday, October 18, 2015

No Bake Pumpkin Cheesecakes for Two

Well, I have yet another pumpkin recipe for you… it is Fall after all!

I made these little cuties for Thanksgiving dessert last weekend. This recipe just makes 2 perfect little cheesecakes, which is great because there are only 2 of us!

These cheesecakes are wonderful! They are creamy and sweet and wonderful. Plus they are super easy to make.

What you need,
Makes 2 individual portions

4 oz. cream cheese, softened
½ cup pumpkin puree
¼ cup granulated sugar
½ tsp. vanilla extract
1¼ tsp. pumpkin pie spice

3 oz. gingersnap cookies, finely crushed
2 tsp. butter, melted

Whipped cream for topping

In a bowl using a hand beater combine the cream cheese, pumpkin puree, sugar, vanilla and pumpkin pie spice. Blend until smooth and creamy.

Place the cookies into a large zip top bag. Using a rolling pin, crush the cookies until they are coarse crumbs.  Drizzle the butter over the cookies and stir to coat.

Spoon half the cookies into each small dish. Top the cookie crust with the pumpkin mixture. Place the cheesecakes in the fridge for at least 4 hours up to overnight.

Top with some whipped cream and maybe an extra cookie just for fun.

These little cheesecakes are amazing. The crunchy ginger cookies topped with the creamy pumpkin spiced cheesecake mixture is just fantastic.

My in house taste tester said he wouldn’t change even one little thing about them!
They were a great dessert after a big turkey dinner.



Sunday, October 11, 2015

Pumpkin Toffee Chocolate Chip Muffins

I know I have said it before and I will say it again, I LOVE PUMPKIN! I am always so excited for fall so I can start baking with it again. It makes everything so moist and delicious.

These muffins are seriously to die for. They are almost a cupcake really. WE LOVED THEM!!

The topping pushes these muffins over the top, it is crunchy and sweet and amazing.

I suggest you make these as soon as you possibly can.

What you need,

1½ cup all-purpose flour
2 tsp. pumpkin pie spice
½ tsp. baking soda
½ tsp. salt
1 cup pumpkin puree
¾ cup granulated sugar
½ cup canola oil
2 large eggs
1 tsp. vanilla
½ cup toffee bits
½ cup mini chocolate chips

For the topping,
3 tbsp. all-purpose flour
2 tbsp. brown sugar
2 tbsp. butter, at room temperature
¼ cup toffee bits
¼ cup mini chocolate chips

Heat the oven to 350 degrees. Line a muffin tin with paper liners and set aside.

In a bowl whisk together the flour, pumpkin pie spice, baking soda and salt.  In a separate bowl combine the pumpkin, sugar, oil, eggs and vanilla. Beat until well combined.
Gently stir in the flour mixture until just combined.
Fold in the toffee bits and chocolate chips.

Divide the batter into the prepared muffins cups.

In a small bowl make the topping by combining the flour, brown sugar and butter; use a fork or your fingers to work the butter in until it resembles coarse crumbs.  Stir in the toffee and chocolate chips.

Spoon the topping onto the top of each muffin.

Bake the muffins for 18-22 minutes until a tooth pick comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a rack to cool completely.

Keep the muffins in an airtight container for up to 2 days. These muffins do freeze really well, so if you aren’t going to eat them all right away toss a few in the freezer for later.

I really can’t say enough good things about these muffins. My in house taste tester ate one then immediately said you could totally sell these for like $6 each!
I thought that was a pretty good compliment.

I hope you like them as much as I did!



Another great recipe from Two Peas & Their Pod

Sunday, October 4, 2015

Apple Pie for 2 with Sour Cream Pie Crust

I have always been afraid of pie crust… I don’t know why, it has just always intimidated me.  I finally decided it was time to push my pie crust anxiety aside and try make some!

I found this recipe for sour cream pie crust and thought it looked pretty easy and thought I would give it a go. It turned out perfectly, tender and flaky and really easy to work with.

The pie filling is simple but delicious. They apples ended up perfectly tender and full of spice.

I am so glad I finally made my own pie crust. I just need some more practice. I am sure my in house taste tester won’t mind the trial period!

What you need, 

For the crust,
2 cup all-purpose flour
1 tsp. salt
2 tsp. sugar
1 cup cold butter, cubed
½ cup sour cream (full fat)
4 tbsp. cold water

1 large egg
1 tbsp. water

In a bowl whisk together the flour, salt and sugar. Add the butter to the bowl and use your hands to combine the butter and flour together. Mix until the mixture resembles coarse crumbs.  Add the sour cream and water and use a fork to bring the mixture together. Use your hands gently at the end to roll into a ball. Divide the ball in half and wrap each half tightly in saran wrap, pressing the dough into a disc shape.
Let the dough rest in the fridge for 30 minutes.

For the apple pie filling,

3-4 apples, I used granny smith
½ tbsp. lemon juice
2 tbsp. sugar
1½ tbsp. flour
1/8 tsp. ground all spice
1/8 tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. vanilla

Peel and core the apples.  Cut the apples into quarters and slice into ¼ inch pieces. Sprinkle the apples with the lemon juice and set aside.

Toss the apples with the sugar, flour, spices and vanilla.

Heat the oven to 375 degrees.  Divide one half of the dough into 2.  Roll out the dough one half for the bottom of the pan and one half for the top.  You can use the second disc of dough for something else later.

I used one of these super cute little pie plates, it is just 8 inches across, perfect for just 2 people.

Fill the pie crust with the apple mixture.  Heap the apples up good and high.  Place the top crust on top and pinch the edges.  Cut 2 little slits in the top of the pie for ventilation.
Brush the crust with the egg wash.

Bake for 10 minutes at 375 degrees.  Then reduce the heat to 350 degrees and bake for 25-30 minutes, until the crust is golden brown and the apples are bubbly and hot.

This pie was AMAZING‼ My in house taste tester loved it. He was very impressed with my first pie attempt.
I was very happy with how the crust turned out, it was very flaky and tender and really very easy to make.

I have the second half in the freezer to use later… I am thinking pumpkin pie for thanksgiving!



Pie Crust recipe from Simply Recipes