Pumpkin Buns

Every year, twice a year actually, we are given the opportunity to listen to the Prophet and Apostles of our Church during General Conference.  We have loved to start traditions with our girls and I admit, most traditions are centered around food.  So, every October when we settle in to listen to conference we look forward to these delicious Pumpkin Cinnamon Rolls aka Pumpkin Buns.  Pumpkin buns are something we look forward to for months ahead of time, they are sinfully delicious.  Topped with cream cheese icing, it really is perfect. 

Pumpkin Buns
Makes 24 buns

2 1/4 tsp active dry yeast
1/4 cup warm water (about 110* Fahrenheit)
1 tsp plus 2 tbsp granulated sugar (honey works great too)
2 eggs
1/4 cup butter, melted
1 can, 15 ounces, solid-pack pumpkin (not pumpkin pie filling)
5 1/2 cups all-purpose flour
3/4 tsp salt
1 tsp pumpkin pie spice (or cinnamon)

Filling:
1/2 cup butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tbsp cinnamon (or a mixture of cinnamon and pumpkin pie spice)

Icing:
1 package, 8 ounces, cream cheese
1/4 cup butter softened
1 tsp vanilla
4 cups powdered sugar
1 tbsp milk

1. sprinkle yeast over warm water in the bowl of a stand mixer fitted with a dough hook.  Add 1 tsp of the sugar; let stand until foamy, about 5 minutes.  Beat in remaining 2 tbsp sugar, eggs, butter, and pumpkin.
2. Gradually add 5 cups of the flour, salt, and spices, scraping the sides until a soft dough forms.  Turn your mixer on low and knead for 10 minutes, until smooth.  Dough will be soft.
3. Lightly grease a large bowl.  Add the dough, and cover with plastic wrap and place in a warm spot until doubled in size.
4. Coat two 9x13 pans with baking spray, set aside.  Make Filling: Mix butter, sugar, brown sugar and spices in a bowl.
5. Punch down dough.  Roll out half onto a lightly floured surface to form a 16x10 inch rectangle.  Spread with half of the filling.  Sprinkle raisins, or chocolate chips over sugar mixture.  Starting on one long side, roll up jelly-roll fashion.  Pinch seam to close.  Repeat with second half of dough and filling.
6. Cut each log into 12 equal pieces (about one inch each). Arrange pieces cut side down in prepared baking pan.  Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight, or cover plastic wrap with foil and freeze at this point.  Thaw in fridge overnight, then thaw on the counter while preheating the oven.)
7. Heat the oven to 350* Fahrenheit. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes (thawed buns bake for 36 minutes).  Transfer to a wire rack and let cool 10 minutes.
8. For Frosting: in the bowl of a stand mixer fitted with a beater blade, cream the butter and cream cheese until light and fluffy.  Add the powdered sugar a cup at a time, beating after each addition.  Add milk and more whip for 3 minutes. 
9. Spread icing on the just cooled buns and enjoy. 

Butternut Squash Risotto with Pine nuts, Balsamic Drizzle, and Rosemary

Today has been a great food day.  When the week begins like this, I know it'll be a good week, despite the over tired kids, and the few tantrums that it has caused.

Last weekend before we left I got a new dutch oven and all weekend I dreamed of what to make to break it in... Risotto won in the end.  I think I am in love with this new dutch oven, and can't wait to use it for a roast chicken...  I can only imagine how it is going to turn out.

Okay back to the Risotto...

Delicious, creamy, and a lot richer that I expected.  A full meal in itself.

Butternut Squash Risotto with Pine Nuts, Balsamic Drizzle, and Rosemary

Yield: 4 servings
Total Time: 1 1/2 hours

Ingredients:

For Risotto:
1 small butternut squash
4 1/4 cups chicken stock
2 tablespoons extra virgin olive oil
3 shallots, chopped
2 cloves garlic
1 tablespoon chopped fresh rosemary
1 cup arborio rice
1 tablespoon unsalted butter
salt and black pepper, to taste
1/2 cup grated Parmesan cheese, divided
For Garnishes:
1/4 cup pine nuts
1/4 cup extra virgin olive oil, divided
a few sprigs of fresh rosemary
Balsamic Glaze*
*Balsamic glaze can be purchased in the Italian aisle of most grocery stores, or you can also make it yourself by simply reducing 1/2 cup of balsamic vinegar with a spoonful of brown sugar until thick and syrupy.

Directions:

Preheat oven to 350 degrees F.
Cut squash in half lengthwise. Rub with olive oil and season with salt and pepper. Arrange on a foil-lined baking sheet, cut side down. Prick outside skin a few times with a fork. Roast for 35 to 40 minutes, or until tender. Remove from oven and let cool slightly. Scoop flesh out of skin and purée in a food processor until smooth. Measure out 1 cup of purée and set aside.

Meanwhile, warm chicken stock in a small saucepan set over low heat. Cover and keep warm.

To prepare garnish, heat 1 tablespoon of olive oil in a very small saucepan set over medium heat. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown. Keep an eye on them, they can go from toasted to burnt very quickly.  Remove nuts from pan with a slotted spoon and transfer to a paper towel lined plate.

Heat olive oil in a large saucepan set over medium heat. Add shallots and garlic and saute until softened and fragrant, 2 to 3 minutes. Add chopped rosemary and cook for another minute. Add rice and stir until grains are coated and start to turn transparent, about 2 minutes.

Add 1/4 cup stock and stir until the stock has completely absorbed. Add 1/2 cup of warm chicken stock to the rice, stirring until liquid is mostly absorbed before adding more. Continue to add broth, 1/2 cup at a time, stirring constantly after each addition. After about 15 to 18 minutes, when the rice is almost done, stir in squash purée. Continue to cook until rice is creamy and al dente. Season with salt and pepper.
Finish with butter and 1/4 cup grated Asiago, stirring until fully incorporated. Divide among serving bowls and top with remaining cheese, a drizzle of balsamic glaze, pine nuts, and fresh sprigs of rosemary.

adapted from: www.loveandoliveoil.com

Lemon Chicken and Orzo Soup

I LOVE SOUP! I get so excited when the temperature drops and it becomes "soup weather".  Don't get me wrong... I dislike winter, snow, cold, everything associated with winter (except Christmas and my daughters birthday of course) but fall weather, to me, is perfect and it just screams "SOUP".

Years ago while visiting Temple Square in Salt Lake City with my family, we stopped in to a little french bakery that we love, just thinking about it makes me want to go there, okay back on subject...  They serve a lemon and rice soup that is beyond incredible.  I don't know if I've ever tried anything like it since.  Although I've tried to replicate it I just haven't found success.  This soup however, is a very close contender.  It is DELICIOUS!

Lemon, Chicken & Orzo Soup:

Serves 4 to 6

Ingredients:
2 teaspoons olive oil
1 medium carrot, peeled and cut into fine matchsticks (or diced)
1 small celery stalk, diced
1 small onion, finely chopped
6 ounces boneless, skinless chicken breast
1/2 cup roughly chopped fresh spinach
1 teaspoon chopped fresh oregano
1 cup gluten free orzo
salt and pepper
8 cups chicken broth (or water if you prefer)
Zest and juice of a lemon

Directions:
In a large pot (4 quart or more), heat the olive oil over medium heat and add the carrot, celery and onion pieces. Cook for about 3 minutes, stirring occasionally. Add the chicken breast, the spinach, oregano, orzo, broth and season with salt and pepper. Cover and bring to a boil. Reduce the heat to low and simmer, half covered for about 30 minutes or until the orzo is al dente.
Remove the chicken breast from the soup. Let cool enough to handle and shred it into pieces. Return the shredded meat to the pot. Add the lemon juice and zest, stir and serve.

*I changed things up a bit, knowing I had errands to run and needed to convert this recipe to the crockpot, I skipped the olive oil and just put the carrot, celery, onion and chicken in the crockpot, topped with oregano, salt and pepper, and chicken broth, with a splash of lemon juice too.  I left that to cook for about 6-7 hours, then pulled out the chicken, shredded it, added it back to the crockpot, and then added the spinach, orzo and lemon juice/zest.  I replaced the lid and let it cook for an additional hour or so until the orzo was done.  I really cannot say enough good about this soup, it was so delicious!

Son-of-a-Gun Stew

I have a stash of recipes that let's call them my "camping  recipes".  I usually only make them while camping.  We love to make yummy hearty food in the dutch oven, and then follow it with a wonderful cobbler or scones.  This one though, is one that I could eat not only while camping, but from October 1 to March 31.  It is hearty, flavorful and utterly delicious :)  Serve it with hot bread or rolls for the perfect winter meal.

(Please excuse the poor photo, it really tastes a lot better than it looks!)

Son-of-a-Gun Stew

1/2 lb bacon, chopped

2 lbs ground beef, or steak cut into 1 inch pieces

1 lb carrots, peeled and sliced 1/4 inch thick

2 lbs potatoes, peeled and cubed into 1 inch cubes

2 green peppers, cut into 1 inch pieces

5 med stalks celery, cut into slices

2 medium onions, chopped

3/4 cup soy sauce

1/4 cup worcestershire sauce

1/2 cup BBQ sauce

4 cups canned or bottled tomatoes

Begin by frying your bacon in a 12 inch dutch oven, or large pot.  Drain off fat, and add onions and ground beef, saute until browned.  Add remaining ingredients.  Cover and simmer for one hour or until vegetables are tender.  

Soft Ginger Cookies

I am a sucker for fall flavors...  There is just something about cinnamon, nutmeg, cloves, and ginger that warm your soul.  I especially love ginger cookies!  Soft, chewy, and delicious.  I had a friend ask me for a good cookie recipe a few days ago and it got me really thinking about these cookies, I immediately had to make a batch, okay... a double batch, for my family.  

Big Soft Ginger Cookies
3/4 cup butter
1 cup sugar
1 egg
1 tbsp water
1/4 cup molasses
2 1/4 cups flour
2 tsp ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
2 tbsp sugar
Pre-heat oven to 350 degrees F.  Cream butter and sugar.  Add egg, water and molasses, mix through.  Add remaining ingredients except 2 tbsp sugar.  Shape dough into balls (I use my cookie scoops) and roll in remaining sugar. Bake for 8-10 minutes.  Cool on a wire rack.

Pumpkin Cinnamon Rolls

Every Spring and Fall my family gathers together to listen to the leaders of our Church during LDS General Conference. We cherish this time to join as a family and learn at the feet of our Prophet and his Apostles. With it comes a tradition of our own. During the Fall sessions of Conference we also bake Pumpkin Cinnamon Rolls. These have become a tradition that we all look forward to.

This recipe was one that I found in a magazine while waiting in the waiting room for a pre-natal appointment with our second baby girl. It pretty much jumped out of the page and made my pregnant self crave them immediately. Lucky for me the nurse is a friend of mine, so she kindly copied the recipe for me to go home and try out. It was found in the Family Circle Magazine October 2009

Makes 24 servings
Dough:
2 1/4 tsp active dry yeast
1/4 cup warm water (100-110 degrees F)
1 tsp plus 2 tbsp sugar
2 eggs
1/4 cup (1/2 stick) butter, melted
1 can (15 oz) solid-pack pumpkin
5 1/2 cups all-purpose flour
3/4 tsp salt

 Filling:
1/2 cup (1 stick) butter, softened
1/4 cup sugar
1 cup packed brown sugar
1 tbsp cinnamon

Glaze:
2 cups confectioners' sugar
3 tbsp milk

1. Sprinkle yeast over warm water in a large bowl. Add 1 tsp of the sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tbsp sugar, the eggs, butter and pumpkin.
2. Gradually add 5 cups of the flour and the salt, scraping the sides of bowl, until soft dough forms. Turn out onto a floured surface, and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.
3. Grease a bowl; add dough, cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/4 hours.
4.Coat 2 13x9 baking pans with nonstick spray. Make Filling: Mix butter, sugar and brown sugar, and cinnamon in a bowl.
5.Punch down dough. Roll out half onto a lightly floured surface to form a 16x10 rectangle. Spread with half of the filling. Starting with one long side, roll up jelly-roll fashion. Pinch seam close. Repeat with second half of dough and filling.
6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until doubled in size, about 30-45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)
7. Heat oven to 350 degrees F. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.
8. Glaze: Blend confectioners' sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm. 

Nutritional info: (per bun)
249 calories
7 g fat (4 g sat.)
4 g protein
45 g carbohydrates
2 g fiber
85 mg sodium
33 mg cholesterol

*Carrie's note* I love cream cheese frosting on my cinnamon rolls, so I skipped the glaze and frosted the warm rolls with cream cheese frosting. It does change the nutritional info, but oh my, it tastes good :)

Cream cheese frosting:
1 8 oz package cream cheese, room temperature
1 stick of butter, room temerature
1 pinch of salt
1 tsp vanilla extract
4 cups powdered sugar (or more depending on how thick or thin you want your frosting)

Whip together your cream cheese and butter, add the salt and vanilla. Gradually add the powdered sugar and whip until light and fluffy.

Crusty Soup Bowls

Fall at our house means hot soups, fresh breads, and a warm home. With the weather cooling down, and the leaves changing colors it is time for soup again. One of our favorite ways to enjoy soup is in a nice crusty bread bowl. I've attempted this many times, and most have failed miserably. Until this recipe came along. It is perfect! Crusty on the outside, soft and airy on the inside.

 Crusty Soup Bowls

yeilds 8 bowls
2 tbsp yeast
2 cups warm water
1 tbsp sugar
2 tsp salt
5 cups flour
3 tbsp wheat gluten
Cornmeal

In mixing bowl, dissolve yeast in warm water. Add sugar, salt, 3 cups of flour and wheat gluten.  Beat 3 minutes.  Gradually add remaining flour to make a stiff dough.  ( A stiff dough is necessary for the bowls to hold their shape).  Continue to knead in your mixer for 7 minutes, or by hand for 12 minutes on a lightly floured surface till dough is smooth and elastic.  Place in a greased plastic bowl, cover and let rise until doubled in size.  Punch down and divide into 8 pieces.  Form each piece into a ball and place on a baking sheet sprinkled with cornmeal.  Cover and let rise again until doubled in size.

Bake at 375  degrees F. for 25  minutes.

Let bowls cool.  Cut off the tops; scoop out bread to make a bowl, and serve with hot soup.