October 5, 2012 |
Guest post from Brigette Shevy
I absolutely love baking. I am constantly experimenting in the kitchen with my two favorite things to make – breads and desserts. I try new recipes on a weekly basis, and I rarely make the same thing twice.
My point in mentioning this? Well, I’m about to make an epic statement: I have made these pumpkin rolls again and again. And again. They’re that good, folks! When it comes to homemade rolls, it doesn’t get much better than these.
You can’t taste the pumpkin in these at all, but the pumpkin is there for a reason. It makes these rolls tender, soft and absolutely delicious (all while boosting your daily vitamin A intake!).
The finished rolls are a beautiful golden fall color – although the color varies depending on what kind of pumpkin you are using (in the pictures below, I used homemade pumpkin puree, so my rolls are lighter than they will be if you use canned pumpkin – but either is fabulous!).
These rolls freeze well, reheat well, and I’ve had great success with them still being nice and soft after several days. They are the perfect accompaniment for soups and stews, which my family eats a lot of during the fall and winter.
We love these plain or slathered with butter and honey – and we even cut them in half and use them as sandwich bread (for any sandwich filling that works well on soft, light bread).
Pumpkin Crescent Rolls
Makes 20-24 rolls
- 1 ½ cups pumpkin puree (canned or homemade), slightly warmed
- ½ cup warm water
- 4 T sugar
- 3 T softened butter, cut into pieces
- 2 eggs
- 1 t salt
- 4 cups all-purpose flour*
- 1 ½ cups whole wheat flour (or use additional all-purpose flour)
- 1 package instant active dry yeast
- 3-4 additional T softened/melted butter, divided
*Depending on the kind of pumpkin you use, you may need a little more flour than this. Start with this amount, and check your bread machine after the initial mixing (most bread machines “beep” at the end of this time), adding more flour if necessary.
In a 2-lb bread machine, add all ingredients in the order listed (except additional butter), or in the order recommended by your specific bread machine. Run the short dough cycle.
On a lightly floured surface, divide dough into 2 pieces. Roll each into a 12-inch circle. Brush with 2-3 tablespoons additional butter. Cut each circle into 8-12 wedges.
Starting at long end, roll each wedge to the tip of the dough and pinch to seal. Place on greased cookie sheets and let rise in a warm place for 30 minutes.
Bake at 375 for 12 minutes, or until starting to brown. Brush with remaining melted butter.
I can almost guarantee these rolls will be a new favorite food at your dinner table too!
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
October 4, 2012 |
We had our one-day, four-family garage sale today. And while everyone pitched in and helped a lot, I’m still wiped out tonight… so I’m skipping baking something with pumpkin and am instead going to share four pumpkin recipes I’ve posted here before. Enjoy!
These Pumpkin Chocolate Chip Muffins are a family favorite and one of the most popular recipes I’ve ever posted. If you’ve not tried them before, you really shouldn’t wait another day to whip this recipe up.
Switch out the sweet potatoes in this smoothie for pumpkins and you have a delicious Pumpkin Smoothie — perfect for fall!
Looking for an amazing scone recipe? Go make a batch of Pumpkin Scones. These are hands down the best scones on the planet, in my opinion. SO good!
These Pumpkin Carrot Cake Muffins freeze well and make for a nutritious and yummy breakfast or snack.
Have you made anything with pumpkin this week? If so, tell us about it — and share the link to the recipe, if you have one.
October 3, 2012 |
I’ve tried a few recipes for Pumpkin Spice Latte in the past, but I’ve never been too thrilled with the outcome. All the recipes I’ve tried were time-consuming, tedious, and not very tasty.
But that all changed when I made A Farmgirl’s Dabbles recipe for making a Week’s Worth of Pumpkin Spice Latte base. It’s so easy to make a batch — and then even easier to make a single cup.
But it’s not only easy, it’s delicious. In fact, this is the first recipe I’ve found that actually seems to pretty closely mirror Starbucks.
And I’m guessing it’s quite a bit healthier for you than Starbucks, too! I think the Starbucks version might be a tad sweeter, but you could always add more sweetened condensed milk or sugar to the base batch or stir in some extra sweetener or coffee syrup to your cup when you make it.
By the way, when I told my husband that I was making this yesterday, he asked me all on his own if he could stop after work and get some dark chocolate for chocolate shavings on top. I kid you not. I love that man!
I followed the recipe exactly as written on A Farmgirl’s Dabbles. (Can you believe that? I actually followed a recipe. I need to print and frame the recipe and hang it on my wall or something as it just might be the first time ever!).
What are you waiting for? Head on over to her blog to check it out. It’s a winner!
Want something a little healthier, try this Real Food version of Pumpkin Spice Latte.
October 3, 2012 |
Guest post from Michelle who blogs at The Willing Cook
There is very little introduction that I need to do for today’s pumpkin recipe, except one. “Oh my!”
Cooking gluten-free, particularly if you have to substitute other allergens, can be a lot of trial and error. But once you have some base recipes that work time and time again, you have a good hold on gf baking. I have finally reached that point. Yay! And you can too!
Today’s recipe for Pumpkin Pecan Chocolate Chip Muffins is a winner! We were so delighted at how these turned out and how similarly they taste to regular pumpkin muffins. I know this recipe will be my go-to pumpkin muffin recipe from now on. I have no problem with taking gluten out of my diet, nor serving it to others, as long as it tastes good.
Pumpkin Pecan Chocolate Chip Muffins
(Makes 18 muffins)
Muffin Dry Ingredients
- 1 ¼ cup brown rice flour
- ½ cup white rice flour
- ½ cup tapioca flour
- ½ cup oat flour
- ¼ cup ground chia seed or flax meal
- 1 Tbsp cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ tsp cinnamon
- ¼ tsp black pepper
Muffin Wet Ingredients
- 1 cup pumpkin
- ¼ cup maple syrup
- ¼ cup allowed milk (cow, almond, rice)
- 3 eggs or EnerG egg replacer (4 ½ tsp powder + 6 Tbsp water)
- ¾ cup oil (I used grapeseed oil)
- ½ cup raw sugar
- 1 tsp vanilla
- ¾ cup chopped pecans (optional)
- ¾ cup chocolate chips (Enjoy Life is dairy, gluten, & nut free)
- In a large mixing bowl, mix together the wet ingredients.
- Then mix in dry ingredients until well combined.
- Stir in chocolate chips & pecans.
- Line muffin pan with cupcake liners, parchment paper, or use oil spray and fill each muffin cup to 2/3 full.
- Choose if you want to add a streusel topping to the muffin (see below) or a chocolate swirl after it has baked (either one is highly recommended).
- Bake for 20-25 minutes in a 350 degree oven, or until a toothpick comes out with dry crumbs.
- Remove from oven and allow to cool 10 minutes before removing to cool completely. Once muffins have cooled, swirl on melted chocolate if you choose this topping.
Streusel Topping (optional)
- ¼ cup oat flour
- ¼ cup raw sugar
- ½ tsp cinnamon
- 2 Tbsp non-dairy margarine or coconut oil
Mix together dry ingredients, then cut in margarine until crumbly. Sprinkle evenly across muffins before baking.
Chocolate Topping (optional)
- I cheated and poured a handful of chocolate chips in a Ziploc bag, microwaved for 15 seconds, flipped it over and microwaved for an additional 15 seconds. I cut a slit in the corner and pipe onto the muffin.
A few notes worth mentioning:
- I use my own gluten-free flour blend because I find it cheaper than a pre-packaged blend. I buy many of my flours at an Asian grocer, like white rice flour, potato starch, and tapioca flour. I also make homemade gluten-free flours in a coffee bean grinder, like chia meal and oat flour. I used to grind other flours but the low prices and finer grind that I get from an Asian store is a better deal.
I do splurge on one flour, brown rice flour. I buy Bob’s Red Mill Brown Rice Flour from Amazon. I resisted this higher priced flour for a long time, but it really is a great gluten-free staple flour. I just try to use it sparingly. I say all this to give you encouragement to make your own (cheaper) gluten-free flour blend for recipes.
However, if you’d rather use a pre-packaged blend, substitute 2 ¼ cups flour for all the flours below, except the chia meal.
- This recipe is also made without other allergens – dairy and egg being the prominent ones. If you do not need to avoid those ingredients, just sub its “real” counterpart back into the recipe.
- Pecans are listed as an ingredient, but they aren’t a necessity. If you have a treenut allergy or simply don’t like them, leave them out or use another ingredient like coconut or raisins.
You’ll love to whip up this recipe (it is an easy one to do) and enjoy over coffee with a friend. You can even freeze them to enjoy another time.
If you’re interested in more allergy-friendly pumpkin recipes, here are a few that I recommend:
Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.
October 2, 2012 |
I saw this recipe on Pinterest the other day and knew I had to try it. Two ingredients? Brownies? Sign me up!
In similar fashion as the Three Ingredient Pumpkin Chocolate Chip Muffins I made recently, they don’t exactly taste like their normal counterparts. But if you eat them without expecting a normal-tasting brownie, they are quite yummy. Not anything as good as a regular brownie, but I think if you served them with ice cream and chocolate syrup or frosted them, that would improve the flavor and yummy factor!
Mix ingredients (one can pumpkin & one box brownie mix) together. If you don’t have a brownie mix on hand, you can make your own homemade brownie mix.
Spread into a greased baking pan. I made them in a 9×13 pan, but I’d recommend putting them in a smaller pan since mine were a little (er, maybe a lot) on the flat side.
Bake at 350 degrees for 25-30 minutes, until set. Can frost with this simple frosting, if you like.
Recipe from Cookies and Cups.
October 1, 2012 |
It’s Pumpkin Week here and we’re starting things off with this new-to-us Pumpkin Oatmeal recipe. It was very simple to make — and it was very filling, too. Best of all, it is packed with lots of nutrition… the perfect way to start off a crisp fall morning.
The original recipe just made one serving, but it can be easily adapted for a larger crowd by tripling, quadrupling it — or multiplying it by even more.
Here’s how I tweaked the original recipe:
Pumpkin Pie Oatmeal For One
- 1/2 cup rolled oats
- 1/4 cup whole milk (can also use skim, almond, or rice milk)
- 1/2 cup water
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup canned pumpkin puree
- Brown sugar, honey, or maple syrup
Mix oats, milk, water, and spices together in a small saucepan on the stove. Bring to slow simmer. Stir in the pumpkin and cook until done, approximately 3-4 minutes.
Sprinkle with sugar or drizzle with honey or maple syrup and serve warm with milk.
Serves 1. Recipe slightly adapted from Peak 313.
What are your favorite creative twists on regular oatmeal? I’d love to hear!