June 24, 2010

Saturday Morning Pumpkin Cinnamon Rolls...

photo and recipe from Isa at PPK.....


1 package dry yeast (about 2 1/4 teaspoons)

1/4 cup warm water

3/4cup Pumpkin Puree

1/4 cup soy milk

1/4 cup margarine, melted

1 tablespoon granulated sugar

2 1/2 cups all-purpose flour

1 1/4 teaspoons salt

1/2 t cinnamon

1/4 teaspoon ground nutmeg

1/4 t ground ginger

3/4 c all-purpose flour

1 T vegetable oil


3 tablespoons granulated sugar

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

2 tablespoons chilled margarine, cut into small pieces


3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

Sift the powdered sugar into a small bowl. Add the water and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

June 17, 2010

Hey There Cupcake!

I joined a Cupcake MeetUp Group yesterday. My love for all things cupcake has taken over now....blasted!

photo and recipe borrowed from:

Our first cupcake swap is June 26th. I plan on making some simple Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting (adapted from David Leite via smitten kitchen)

Yield: 17 to 18 cupcakes

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin


Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup
cinnamon to sprinkle to tops of cupcakes

Make the cupcakes:

1. Preheat the oven to 350 degrees. Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners - you're looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:

In a stand mixer beat all the ingredients on medium until fluffy. Decorate the cupcakes however you like. I used a plain circle tip.
Refrigerate the cupcakes for 30 minutes to set up frosting.

In the meantime, if I ever want to add a filling to my cupcakes I have this tool from Pampered Chef that I have NEVER used to date: