Pumpkin Cinnamon Pull-Apart Muffins

Pumpkin Cinnamon Pull-Apart Muffins

with a Chocolate Orange Glaze

I’ve realized that I like to do some very eclectic flavor combinations that don’t exactly make for the simplest names.  This hit me today at work when I told people I brought treats, and they’d ask what and I’d have to pause and say something like, “Um, it’s like a cinnamon roll but with pumpkin.  And chocolate.”

Ingredients

4T butter

1 cup milk (for sweeter bread, use sweetened condensed or evaporated milk)

2 envelopes (4 ½ t) yeast

1   29oz can pumpkin pie mix

2 ¼ cup sugar, divided

2t salt

6 - 7 cups flour

2 cups mini chocolate chips 

Directions

Proof yeast with ¼ cup warm water and ¼ cup sugar.  Wait until frothy. While proofing, warm milk and melt butter together in a small pan on the stove.  Add pumpkin to yeast mixture with 3 cups flour and salt and then add the milk and butter mixture.  Add flour 1 cup at a time until smooth and consistent and elastic.  Allow to rise in warm place until double.

Roll out like you would for cinnamon rolls.  Spread melted butter and sprinkle with a cinnamon, sugar and nutmeg mixture.  1 cup sugar, 2 t cinnamon, ½ t nutmeg.  Sprinkle with mini chocolate chips.  Instead of rolling, cut into equal strips and stack strips on top of eachother.  Cut into pieces and place in greased muffin tins.

Allow to rise in warm place until double. 

Preheat oven to 350, bake for 20-25 minutes, until golden brown.  Cool in pan for 10 minutes, then move to wire rack.

Glaze

4t butter

¼ cup packed brown sugar

3T milk

½ cup cocoa powder

2T light corn syrup (this allows the glaze to harden instead of remaining gooey)

2T orange extract

1 ½  cup powdered sugar

Melt butter, brown sugar, milk, and extract together on stove top until boiling.  Remove from heat and stir in powdered sugar.   Drizzle on top of muffins.  Serve warm or save for later. 

ENJOY!

Eggnog Cinnamon Rolls

Ingredients

Rolls
1 cup eggnog, warm (you can use regular milk if you prefer)
2 1/2 t yeast
2 eggs
1/3 cup melted butter
4 1/2 cups bread flour
1 t salt
1/2 cup sugar

Filling
1 cup packed brown sugar
2 1/2 T cinnamon
1/3 cup butter, softened

Frosting
4oz whipped cream cheese
1/4 cup butter, softened
1/2 t vanilla
1/6 t salt

Directions
Warm eggnog or milk melt butter, place in bowl with yeast to proof.  Add eggs, salt and flour.  Mix well.  (I use my Kitchen aid with bread hook instead of kneading it).  Let rise until double.

Roll out on a lightly floured surface in a rectangle, let rest while you mix butter, cinnamon and brown sugar.  Spread over dough.  Roll up and use a string to cut into 12 pieces.  Place in lightly greased 9x13 pan and let rise until double.

(Fun hint, instead of the second rise place them in 2 disposable square baking pans, cover with tin foil and freeze.  When you want them, take them out and let defrost for a couple hours and rise.  Great for an easy breakfast!)

Preheat oven to 400 degrees.  Bake until golden brown, about 15 minutes.  Mix cream cheese, butter, powdered sugar, vanilla and salt.  Spread on warm rolls.

ENJOY!

Pizza Pockets / Calzones

I was looking for a new lunch item for my kids, and made them some pocket pizzas.  Because, cold pizza is ALWAYS a good meal.  But, pizza is expensive!  And, I used this really cool pocket meal thing I just ordered from Avon as well. 

It was a HUGE hit with the kids, and I also made some for me for work.  I brought one in to my friend, and she claims the bread was so heavenly it has divine restorative powers.  Hmmmmm.

Dough
2 T yeast
2 T sugar
2 cups warm water
1/4 cup vegetable oil
2 t salt
2 T italian seasoning (I love pampered chef's!)
2 T garlic powder
6 cups flour

Disolve yeast and sugar in warm water in mixing bowl.  Add seasonings, oil, salt and flour a cup or so at a time until dough is well blended.  Allow to rise until double, about 1 hour.

Filling
1 lb italian sausage
1 can spaghetti sauce
Mozerella cheese, shredded

Brown sausage, drain.  Add sauce to blend.

"Toppings" as desired
Endless ideas!  I even found some mini pepperoni!
I LOVE black olives and mushrooms

Best part - you can make each kid their own special blend.  YEAH!  Everyone gets the pizza they want.

Putting it together

Take balls of dough, depending on the size of calzone you would like to make.  Roll out to about 1/4" thick.  If you're going to use one of the pie molds (which the kids love) use the cutter side to cut the two pieces, then place one on the mold, fill will sauce mix, cheese and desired toppings.  Place the other piece of the dough over then seal closed.

Or, rolling into a circle, fill will sauce, cheese and toppings, fold over and seal.

Place on ungreased cookie sheet and bake in a pre-heated oven at 400 degrees for about 20 minutes, or until golden brown.

Cool on cookie sheet, enjoy!

Tips for Baking Yeast Breads

I hear from lots of people how they have just had such terrible luck with making bread.  Mine has definitely been through trial and error, so here are the tips I've learned that help me.

* Always, always, ALWAYS proof your yeast.   Yeast is an active and live bacteria.  If the liquids you add are too cold, it won't activate.  If it's too hot - you'll kill it.  To proof your yeast: measure your yeast in a seperate bowl, add 1T sugar (sugar is the bacteria's food) then add warm water.  The ideal temperature is between 110 and 115 degrees F.   Active Dry Yeast NEEDS to be proofed.  And while Instant Yeast does not, I always do anyway, because then I don't waste an entire batch of bread by killing off or not activating the yeast.
According to a friend of mine who read this, some fancy schmancy new ovens have a 'bread proofing' function.  I must explore this idea further.

* If your bread doesn't rise, or doesn't rise fast enough - it may be too cold in your house. I often take a large pan of water and put a cooling rack over the pan.  I turn the stove onto medium low and put the dough in a greased bowl to rise.  Just watch to make sure the towel you cover it will isn't anywhere near the burner.  Also, don't get it too high, or it will rise too fast and can even start to cook onto the edges of the bowl.

* Don't put in too much flour.  While the amount of flour you add does depend on the humidity level of your area, you actually want your dough to be wetter and sticky.

* Wheat or Heavy Grained Bread.  They take longer to rise, don't rise as high or fluffy and can become quite dense.  Use 1/2 and 1/2 with white flour, or add some additional glueten for a fluffier bread. I like to use Bob's Red Mill .  You can often find it in the baking section of your grocery store.

* Don't over-knead your bread.  Texture really does matter.  You want it elasticy, but well mixed.  You'll have to experiment with this for yourself, especially depending on how you mix before you knead.  I have found that by mixing in my kitchen Aid with the dough hook on low I can lower my knead time and get a great texture.

*Storing your Yeast.  If you buy the large bag at Costco to save money (like me).  Then once the bag is opened it does need to be stored in an airtight container in your fridge.  Without it refridgerated, it will die and be useless.  Also, write the expiration date on the container.

* Milk in receips can create a great flavor and texture.  However, if you do not scald the enzymes will interfere with the yeast.  Canned milk and buttermilk are great for baking.  Buttermilk adds an amazing texture, but use 1/2 of what is called for in the recipe.

* Liquids you can substitute the water in your recipe with yogurt (1/2 of liquid called for) or other broths, juices or flavorings for flavor.

* Don't overcook.  Loaves are done when they sound hollow when tapped.  Remove from pans immediately to cool.

*Storing your bread.  Loaves can be frozen and stored well, but make sure they are completely cool before freezing.

* Freezing to bake later.  Do you love warm, fresh rolls at dinner, but don't always have the time to do the full prep?  I picked up some disposable baking tins at the Dollar store and prepped a double batch of rolls.  After the first rise when you shape the rolls, divide them up into the different pans.  Cover them well (tin foil, etc) and place in the freezer.  Then, all you have to do is pull out the pan, set in a warm place to defrost and rise, then pop in the oven!  Also, you can place them on a cookie sheet to freeze, then toss them into a large ziploc.  Just like the store-bought freezer rolls.   You can also do this for full loaves of bread. 


Happy Baking!