Pumpkin Cinnamon Buns

Okay so the picture is of the perfection I created before I made a rookie mistake...I thought I could put them in the fridge after letting them rise a couple times. Then wake Sunday morning and pop them in the oven for a wonderful fresh from the oven breakfast...not so. When you make these yummy buns do it all in one shot! We still baked them and the tops baked well and tasted so yummy. I was tempted to put cream cheese frosting instead of the icing in the recipe, and it would be good with cream cheese frosting (what is not?!?!), but this icing is just perfect! I am going to make again this Saturday and then we will eat re-heated Sunday lol. Live and learn right?!?! I found this recipe in a Taste of Home magazine. It doesn't replace the infamous cinnamon bun...but it's a fun change for a warm fall breakfast.

A few things I've learned along the way that make dough easier to work with...

When heating milk just bring it to a warm enough temperature that around the edges you see little bubbles, but DON'T bring it to a boil.

For your rise(s)... Heat your oven to the lowest setting (mine is 170). As soon as it hits its mark turn your oven off. I do this while I'm preparing my dough. Then when ready for my rise I place in a bowl loosely covered with plastic wrap. This creates the perfect warm environment for a good rise.

For your rise, very lightly grease the bowl with SHORTENING - not Pam - not butter. Place ball of dough in bowl and flip it around a few times to lightly cover the entire surface with shortening to prevent drying while rising.

Hmmmm... I think that's it... Oh one more thing. When you are waiting for your yeast to dissolve throw in a T of sugar. This will help activate your yeast so that you know if it is "good" or not.

Pumpkin Cinnamon Buns


2 T active dry yeast
1/2 c warm water (110-115 degrees)
4 eggs
1 c shortening
1 c canned pumpkin
1 c warm milk (110-115...I learned that its warm when there are bubbles around the edge of pan BUT don't bring to a boil)
1/2 c sugar
1/2 c packed brown sugar
1/3 c instant vanilla pudding mix
1/3 c instant butterscotch pudding mix
1 tsp salt
7-8 c all-purpose flour

Filling

1/4 c butter, melted
1 c packed brown sugar
2 tsp ground cinnamon

Icing

3 T water
2 T butter, softened
1 tsp ground cinnamon
2 c powder sugar
1 1/2 tsp vanilla extract

In large mixer dissolve yeast in warm water. Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 C flour. Beat until smooth. Stir enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth (or in mixer). Place in a greased bowl, turning once to grease top, Cover and let rise in a warm place until doubled, about 1 hour.
Punch down; divide in half. Roll each portion into a 12x8" rectangle; brush with melted butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2" of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two 9x13 pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350 for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla; beat until smooth. Spread over buns, serve warm.

Zucchini with Parmesan

I have joined the Barefoot Bloggers! I am very excited about this. I had joined the Daring Bakers awhile back, and didn't end up liking it because I didn't always like what the challenge was. I feel a lot more hopeful for BB because I HEART INA GARTEN!! So here is one of several recipes of hers that I have already blogged about. This si super yummy. Very classy and elegant side that would go great with any protein i.e. steak, chicken etc. in a simple form. That's the other thing about this...it's simple yet SO yummy! I could see this is a side dish component at a nice restaurant.

Zucchini with Parmesan

8 zucchini, cut lengthwise then diagonally in 1/2" chunks

2 medium yellow onions, cut in half and then 1/2" slices

1 tsp salt

1/4 tsp pepper

1/4 C grated parmesan

Saute onions in about 2-3 T good olive oil until slightly browned and then on low for about 10 minutes in a skillet. Add half of zucchini and cook on medium-low about 10 minutes. Sprinkle with parmesan and cook about 30 seconds. Remove to serving platter. Add other half of zucchini and cook on medium-low about 10 minutes and sprinkle with parmesan & cook about 30 seconds more. Enjoy!

Boo Cups!

Now I want to post a little disclaimer that I have not actually made these yet. But really... I'm sure they will taste soooo yummy!! Really, how could you go wrong with chocolate pudding, Oreo's and cool whip?!?!?! I would normally wait to post until I have made a recipe myself HOWEVER I am making these right before Halloween, and wanted to share so that you have time to make them for your boys and ghouls! The only thing that I would change/alter to make this treat peanut-free is use a couple of crushed Oreo pieces for the eyes. The original recipe calls for mini chocolate chips...which the only one's I can find are by Nestle and processed in a facility that also has peanuts. Or you could chop up some Hershey's milk chocolate chips instead...whatever your heart desires to get the eye effect!

*** Image from Kraft.com ***

Boo Cups

recipe from kraft.com

2 pkgs Jello Instant Chocolate Pudding
3 1/4 C cold milk
1 tub cool whip, thawed & divided
20 Oreo cookies, crushed & divided
15 small, clear plastic cups

Beat pudding mixes and milk in a large bowl with wire whisk for 2 minutes. Stir in half each of the cookie crumbs and cool whip. Spoon 1 T of the remaining cookie crumbs into bottom of each plastic cup. Cover with a layer of pudding mixture followed by a final layer of cookie crumbs. Top of with a cool whip ghost and a couple of ghost eyes (use either cookie crumb pieces of chopped up Hershey's milk chocolate chips for a peanut-free version). Cool whip ghost how-to: Fill a resealable plastic bag (i.e. ziplock) with remaining cool whip, seal bag. Use scissors to cut off a corner from bottom of bag. Squeeze cool whip from bag to resemble ghost! BOO!

Servings: 15

Trader Joe's Sunflower Seed Butter Part II - The Cookie!

I did it! I officially stand by the following statement, "Sunflower Seed Butter is WAYYYYY better than Peanut Butter ANYDAY!!!!"! This is just pure unarguable fact! I could eat this stuff right out of the jar all day long. The flavor when you eat the cookie is so rich and full of "nutty" flavor without over-doing-it (like I think PB sometimes can)....it's just perfection! Plus its way healther...only 3 ingredients: sunflower seeds, evaporated cane juice & salt. I adjusted my Jif PB Cookie recipe slightly for my Sunflower Seed Butter Cookies...and boy are they absolutely delightful! ** Note: the consistancy of the sunflower seed butter is a little thinner than traditional peanut butter...give it a good stir before using, and store in fridge. Then only ingredient I omitted was milk, because I felt the consistancy was fine without it compared to pb cookies.

Chewy Sunflower Seed Butter Cookies

3/4 C Trader Joe's Sunflower Seed Butter
1/2 C vegetable shortening, room temp
1 1/4 C light brown sugar, firmly packed
1 T vanilla
1 egg
1 1/4 C flour
3/4 tsp baking soda
3/4 tsp salt

Preheat oven to 375. Lay out foil on counter top for cookies to cool on. Cover 3-4 cookie sheets with parchment paper. Cream together sunflower seed butter, shortening, sugar, and vanilla. Add egg, mix on low until well combined. In a separate bowl whisk together flour, salt and baking soda. Add dry ingredients to wet and mix until combined. Shape 1” balls and place about 2” apart on cookie sheets. Use the tines of a fork to press a criss-cross pattern on top of cookies. Use a small bowl of warm water to dip fork in to avoid stickiness in-between cookie decorating. Bake for 6-7 minutes. Let cool a few minutes before transferring to foil. Let cool completely on foil.

Trader Joe's Sunflower Seed Butter Part I

So I was out and about today, and happened to swing by Trader Joe's. My sweet little boy that has a peanut allergy WILL NOT eat veggies...so I have been wanting to grab some of their veggie sticks that are similar to cheeto puffs... MADE IN A PlANT THAT PROCESSES PEANUTS --- UGH! So then I found the mother load... TRADER JOE'S SUNFLOWER SEED BUTTER....YIPPPPPPY! I have yet to try it out, but did notice that when I tilted the jar...it was a very "watery consistency"???? Normal??? Not sure since I have never purchased it before. I am going to try to make Jif Irresistable Peanut Butter Cookies...now...Sunflower Seed Butter Irresistable Cookies! I'll post again to let you know how it goes!

Susy's Avacado Lettuce & Tomato Sandwich

One of my best friends in the world always has yummy recipes. She is a great cook!! Here is a simple sandwich that she told me about that I just had to try! I haven't tried it with toasted bread yet...but think it would be yummy. Enjoy!! A side note on the bread - when buying bread and reading that it is "whole wheat" or "made of whole wheat"... it's not really whole wheat unless it says "100%" whole wheat. Orowheat and SaraLee both have good choices.

Susy's Avacado Lettuce & Tomato Sandwich

2 slices of 100% whole wheat bread
Mustard (I prefer dijon, but only had American on hand and it was delicious)
Salt and Pepper (optional)
Lettuce (I used romaine)
1 whole tomato, sliced
1 whole avacado, sliced

Enjoy!!!!

Mama's Poor Man's Lasagna

My mom makes the best lasagna! I am not a fan of meat or veggie lasagna's... just good 'ol cheesey lasagna! This is an awesome recipe because it's low cost & also because it's lower cal than using ricotta cheese. Now, my mom uses mozzarella & I tried it recently using "pizza blend" - basically 5 cheese including mozzarella. Both ways are DELISH!

Also, lasagna ALWAYS tastes better the next day...so think about making it the day before and reheating the day you serve it. Also, this makes a great freezer meal. If you do the freezer option cook for 2 hours at 350. If you put in fridge before cooking do 350 for 40-50 minutes.

Mama's Poor Man's Lasagna

9 strips of lasagna noodles, cooked

1 large jar spaghetti sauce

1 large container cottage cheese

2 C mozzarella, or pizza blend grated cheese

Cook noodles. Place on parchment, wax paper or foil to avoid them sticking together. Spread a thin layer of spaghetti sauce on bottom of 9x13 dish. Next place 3 lasagna noodles side by side, top with a layer of cottage cheese, followed by grated cheese. Layer two more times: sauce, noodles, cottage cheese, grated cheese. Finally, finish off with a final layer of sauce and sprinkle remaining grated cheese. If stored in freezer before baking: Bake at 350 for 2 hours. If stored in fridge before baking or if baked immediatly: 350 for 40-50 minutes. Enjoy!