Pumpkin Comfort Food

So now that Thanksgiving's long gone, you might be wondering what to do with all of those cans of pumpkin that you bought when they went on sale for 39 cents.  Is that just me?  Here are two delicious pumpkin ideas that will stave off those pumpkin pie* cravings once pie season has faded.

*Actual pie.  Made from the Thanksgiving 2012 issue of Bon Appetit.  
Delicious, simple to make and doesn't use canned milk.  

DIY Pumpkin latte or pumpkin chai:
If you'd rather not shell out $4 for a pumpkin spice latte, or it's past the limited time season, make your own!

ingredients:

2 Tbsp. canned pumpkin

1/2 C milk

1/2 C black tea or coffee

1/2 tsp. cinnamon

a pinch of nutmeg

1 Tbsp honey

heat milk on the stove or in the microwave.  don't let it boil!  add pumpkin, spices and honey to either a traditional blender or a large enough container to fit an immersion blender. blend and froth for a few seconds until thoroughly mixed.  Enjoy!

Pumpkin oatmeal:  Breakfast that tastes like pumpkin pie... that is actually good for you?  Ok.

ingredients:
1 package instant oatmeal ( I am really enjoying the Mom's Best Chai Spiced or just Mom's Best Plain ) or your favorite hot cereal

2 Tbsp canned pumpkin

1 tsp maple syrup

1-2 Tbsp milk

1/8-1/4 C water

spices* such as :"pumpkin pie seasoning" or your favorite combo of nutmeg, ground ginger, ground cardamom, cinnamon
*I don't use the seasoning when I'm using the Chai Spice oatmeal because it's already seasoned.

Optional:  raisins, nuts, berries, etc.

boil water.
in a bowl, combine oats, pumpkin, maple syrup, milk, and seasoning if using.
slowly add boiling water, pouring over the pumpkin to make it creamy until cereal reaches desired consistency. add optional toppings.  stir then cover for about 3 minutes.
I like to microwave mine for about 20 seconds right before eating it because I like it really hot!  Warning, this is an addicting, sweet and easy breakfast.  I have eaten it several days in a row!

Tastes great with coffee and Bon Appetit magazine!

Pumpkin Spice Cinnamon Rolls

It was Thanksgiving weekend and I was anxious to get my bake on. It had been a long time since I had some kitchen therapy - spending time preparing food. I feel like I've been in survival cooking mode throughout the fall, barely pausing from work to prep basic, easy meals.

So over the long weekend I was in the mood to bake something that would take a good deal of time. Something with yeast. Something I had to wait for.

And take good care of.

A year ago I found a recipe for Pumpkin Cinnamon Rolls on the clever and inspiring blog Rock.Paper.Reckless.

With leftover cans of pumpkin in the cupboard from Thanksgiving meals, I decided this was the winner for the weekend. I had tried out this recipe once before, but it was my first time ever making a homemade cinnamon roll and the results weren't that great.

This time around, however, they turned out awesome!

I made a few changes, adding pumpkin spice to the cinnamon, and baking the rolls in a baking dish rather than muffin tins.

Pumpkin Spice Cinnamon Rolls

3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all purpose flour
1 - 0.25 ounce packet instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1/2 cup butter, softened
1/2 can pumpkin puree

Heat the milk in a small saucepan until it just begins to bubble, then remove from heat. Mix in 1/4 cup butter until melted, allow to cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cups of the flour, yeast, sugar, and salt.

In a smaller, separate bowl, combine water, egg and the milk mixture. Stir well.

Add the water, egg and milk mixture to the flour mixture and beat well. Add the remaining flour in two additions, 1/2 cup at a time, stirring well after each addition until dough forms a large, soft ball.

Turn the dough out onto a lightly floured surface and knead with flour dusted hands until smooth and elastic, approximately 5 minutes. Cover the dough with a damp cloth and let rise for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, 1/2 cup softened butter, and half can of pumpkin.

On a lightly floured surface, roll out the dough into a 12 x 9 inch rectangle. Spread the pumpkin mixture evenly over the dough. Roll up the dough, starting from the long edge, being careful not to "smoosh" all of the pumpkin mixture to the edges. With seam side down, cut into 12 equal size slices with a serrated knife. Place rolls cut side down in the bottom of a greased 9 x 12 inch baking dish.



Cover and let rise until doubled in size, about 30 minutes. Preheat oven to 375 degrees.

Bake for 20 minutes, or until browned.

Spread with Vanilla Cream Glaze from How Sweet It Is or use your own favorite cinnamon roll frosting.

Serve warm & invite your friends!