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!

Sauce: 1, Squash: 0

I haven't been making things from scratch as often as I used to/want to... That's when handy prepared items, like the many tasty items that can be found at Trader Joe's are quite convenient.

I picked up a container of "fresh" (aka not dried and in the refrigerated section) butternut squash ravioli that was in triangle shapes making it a triangoli!  Wow!  I love butternut squash so was very excited to try this product.  Though I didn't know what sauce to use...  when I Googled, I found that most of the time butternut squash ravioli is served with brown butter sage sauce.  While that sounded delicious I wanted something a little less... buttery/creamy.  So I searched for a vegan recipe knowing that would be without both of those items and I could modify however I wanted.  I came across a great, simple recipe for mushroom and walnut broth from theveganversion.com .

It was an amazing broth, and I added butter instead of vegan butter, making a really nice sauce.  In fact, the brothy sauce was the best part. I didn't read the whole ingredient list on the butternut squash until after I started eating.  The butternut squash ravioli, which usually tend to be a little sweet due to the sweetness of the squash, was way too sweet.  They tasted like a Dutch letter.   Which was weird, especially with the awesome savory mushroom broth.  When I checked the ingredients I found that they included some sort of amaretti cookies in the squash filling.  Here is a product review from Trader Joe's fan and blogger What's Good at Trader Joe's.com  for more information.

All in all, it was an ok meal, but I definitely would not get the ravioli again.  I would love to try this broth again with a savory pasta because it was perfectly delicious without being too heavy. I'm glad I now know how to make such a quick and easy, savory, non cream sauce for pasta.  The sauce was the winner in this dinner.

Weekly Menu

What's for dinner this week?  Nothing too fancy, but at least I have some plans.

vegetable stir fry with home-made sauce*
     *sauce consists of me putting dashes and spoonfuls of  stuff in a bowl until it tastes good.  ingredients include:  soy sauce, sesame oil, sesame seeds, fish sauce, rice wine vinegar, red curry paste, Siracha and cashews.  Start slow and taste as you go.  You can always add more fish sauce but once you add too much you can't take it out!

frittata with potatoes and leeks

black bean soup!!!!!
I have been putting heaping spoonfuls of wild rice in my individual servings of this sauce to make it even better.

pork chops with cauliflower/potato puree   (this will be an experiment)

turkey, pesto panini with sweet potato fries

Have a delicious week.

Taco Pizza

Side note: for those of you wondering where the weekly menu went, I had to take a break! Perhaps it will return.

My husband loves taco pizza.  If you are not from Iowa, you might be wondering, WHAT IS TACO PIZZA?  It is a delicious pizza that combines the ingredients of a taco  (plus crushed Doritos!) on a pizza crust and is usually found at Casey's General Store or Happy Joe's Pizza.  For his birthday last year I made a homemade taco pizza and am reprising that again this year.

Ingredients:

1 pizza dough, store bought or home made.

toppings as desired:
1/2 pound ground turkey
1 T homemade taco seasoning
shredded ice berg lettuce
chopped tomatoes
shredded "taco" cheese blend
chopped onions
refried black beans (I don't know if this is a figment of my imagination but I swear this is a real taco pizza topping, but Ryan tends to disagree.  However, we both find it delicious).
jarred "taco sauce"
sour cream
crushed Doritos chips

Brown and season the meat with the taco seasoning.
Roll out and pre-bake the crust for about 5 minutes. at 450 degrees.
Cover with toppings (hold off on the lettuce and Doritos, they will both get gross and soggy) in any order that looks good to you.
Bake until cheese is melty crust starts to brown. Then top with crushed Doritos and lettuce.

Enjoy!

New York Eats

I recently took a trip to New York City.  I lived there from 2003-2008 and was able to revisit some old favorite  places while discovering more.  I've heard people say that one could dine out every night of the week and still never experience all that the NYC food world has to offer.  It's ever changing and I know I've barely even scratched the surface.  Here are some places I recently enjoyed again or for the first time on my trip...

The City Bakery...  A famous Union Square/Flat Iron bakery. I used to work there and eat their $3 dollar cookies for free every day.  I stumbled upon one of their smaller Birdbath branches and I had to get a giant chocolate chip cookie!

We explored the new High Line park and found this open market with all kinds of food stalls from local artisan food shops.  We tried rice balls, empanadas and mini canoli from 3 different places.  There were many more to chose from including gourmet hot dogs, chocolates, ice creams, homemade sodas.... wow.  I was impressed by this new edition.  I would love to see something like this in DSM!  Many of these vendors were also found at a flea/food market in Williamsburg.

When in New York, if you want an authentic cultural experience on so many levels try Golden Unicorn for Dim Sum.  The endless pots of green tea and carts of steaming dumplings that usually contain pork or shrimp, being wheeled around you is an amazing and delicious experience.

Rubirosa is a modern Italian and Pizza restaurant with delicious cocktails!!!  Split a pizza with your friends, if they are kind enough to share.  :)  And a gluten-free menu for your GF friends.

I am only mentioning the Hungarian Pastry Shop because of the neighborhood it's in.  My old 'hood!  Their food is nothing to write home about as far as I'm concerned, standard NY bakery cookies (Am I missing the Hungarian pastries?), but the ambiance is dark and noisy and interesting.  The coffee shop is across from one of the most amazing cathedrals I have ever seen. It sits across the street from St. John the Divine and is worth the trip up town... have a coffee, a cookie and use the bathroom (full of pseudo-intellectual graffiti) at the Pastry Shop.  Gawk at the Columbia students reading.

I've mentioned this before, but this place is not to be missed...  Bombay Frankie Roti Roll.  Best described as an Indian burrito, it's the best thing ever.

And another old favorite... Market Cafe.  Your friends will find you so savvy when you take them to this gem that still seems to be a best kept secret.  Jordan and I recreated the scallops, potato flatbread and deserts this summer that were favorites of ours when she worked there and got free food (you have to love that early 20's free food situation that comes with restaurant jobs!!)  The fries are also good.  They've added some new cocktails to their menu ad I highly recommend the cucumber gimlet.

I ended my vacation with a trip to a new Queens establishment owned by a former co-worker.  The Queens Kickshaw is conveniently located about a $12 cab ride from La Guardia so I camped out there for a few hours before hailing a taxi on my last day in the City.  Jen gave us the royal treatment with a complimentary basket of knishes.. and a couple of deserts.  (THANKS JEN!) And I had some delicious homemade tomato soup while Ryan tried the grilled gouda sandwich.  Everything there is homemade and real... the decor is repurposed modern.  It's a dreamy little spot for a DIY lover like me.  I enjoyed my time there, enjoyment increased 200% by reunions with old friends.  I would love to go back ASAP.

Oh and there are so many places I didn't even get to!

One of my favorite things to do on vacation is eat and New York is the best place to do it!

Weekly Menu

This week I was inspired by the cold temperatures that's are starting to be more normal than just a random occurrence.  The menu consists mostly of Fall and Winter comfort-food favorites from the binder of recipes.

The triumphant return of my favorite Black Bean soup!  so many people I talked to read and tried this recipe last year!  I can't wait to taste it again.  With corn bread on the side.

Spicy Sloppy Joes

Baked salmon with wild rice and frozen peas
I use frozen salmon, take it out of the freezer in the morning and it's good to go in the evening.
I will season it with grated ginger (about 2 teaspoons), soy sauce and olive oil (just a drizzle of each on each salmon piece).
Bake at 400 for roughly 20 minutes

Vegetable and quinoa bowl:  broccoli, frozen peas, onions, carrots and peppers-- perhaps some warm spices like cumin and cayenne!

Weekly Menu: The first week of October!

Leaves are changing and the weather is getting slightly cooler.  Squash by the truckload are showing up  at farmer's markets and at the groceries...  My neighbors brought a cute bucket of pears over from their tree!

Here's the weekly menu for the first week of October (can you believe it?!) Happy Fall!



crock pot pulled pork... for tacos and leftovers for sandwiches.  still need a recipe for this one, do you have any suggestions?

roasted spaghetti squash with salad

roasted beet salad

pizza with mozzarella, tomato, basil and mushrooms.

homemade pizza sauce (have I ever shared this before?):
1 can crushed tomatoes
1-2 cloves garlic
1/4 C chopped onion
1 T red pepper flakes
salt and pepper
other seasoning such as basil, oregano, etc.
olive oil

heat olive oil over medium heat, add onions and garlic, cook for about two minutes.
add tomatoes and seasoning(s).
stir.
cover and let simmer on low heat for about 30 minutes.
this recipe freezes well for your next batch of pizza if you don't use it all!