Pumpkin Cinnamon Rolls

Getting into the season with these pumpkin cinnamon rolls. The best part is they're only 98 calories each, but still taste so sinful! Enjoy!

Ingredients:

Dough:

1/3 cup warm milk

2 1/4 Tablespoons active yeast (or one package)

2 Tablespoons sugar

3 cups flour

1 1/2 teaspoons salt

1 egg

1 Tablespoon honey

2/3 cup pumpkin puree

Filling:

1/3 cup pumpkin puree

2 Tablespoons melted butter

1/4 cup brown sugar

1 teaspoon pumpkin pie spice 

Frosting:

1/2 cup whipped cream cheese

1 1/5 Tablespoons honey

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Instructions:

Mix warm milk, yeast and sugar together and set aside.  In a large bowl combine flour and salt.  In a medium bowl combine pumpkin puree, egg and honey.  Add yeast mixture to sweet potato mixture. Add wet ingredients to the dry ingredients.  

First mix with a wooden spoon, then transfer to a flat, floured surface and knead with hands for about 10 minutes.  Transfer dough to a lightly greased bowl and cover with plastic wrap. Let sit in a warm area and rise for an hour, or until dough has doubled in size.  

Transfer dough to a flat, floured surface and punch down. Roll out to a rectangle. Spread melted butter over entire surface. Sprinkle brown sugar over the butter. Mix pumpkin puree and pumpkin pie spices together, then spread over dough. Roll the dough up and pinch both ends. Slice to desired thickness. The easiest way to slice dough is with string (or dental floss).

Transfer each roll to a lightly greased pan. A 9"x13" works great or 2 pie dishes. Cover with plastic wrap and let the rolls rise for another hour.

Preheat the oven to 350 degrees Fahrenheit and bake for 15-18 minutes, or until golden brown. Keep in mind, smaller rolls will need less cook time and larger rolls will need a longer cook time. 

While the rolls are baking, mix together cream cheese, cinnamon, honey and vanilla. Add more or less honey depending on you desired sweetness. Spread frosting over cinnamon rolls, serve and enjoy!

*If you plan on freezing the cinnamon rolls, cook until almost done, but not golden. Freeze without frosting. When ready to fully cook them, remove while oven is preheating and bake until golden brown. Top with frosting at the end.

White Cheddar Macaroni & Cheese

Ingredients:
2 cups shell pasta
7 oz aged white cheddar cheese
1 1/2 Tablespoons butter
1 1/2 Tablespoons flour
1 cup milk (I used plain, unsweetened almond milk)
1/4 teaspoon garlic powder
Salt & pepper

Instructions:
Boil pasta to package instructions until al dente.

While pasta is boiling shred cheddar cheese. Microwave milk until warm, not hot.

In a separate pot melt butter over medium heat, add flour and whisk until combined. Slowly pour warm milk into pot while continuing to whisk. Only add more milk once everything is fully combined otherwise you'll get chunks of flour. Add shredded cheese a handful at a time, while continuing to whisk. Add garlic powder, salt and pepper to taste.

Pour cooked macaroni into sauce, stir until evenly coated and enjoy!

Artisan Bread in Dutch Oven

I found this very simple recipe from Jenny Can Cook.

Ingredients:

1 cup whole wheat flour

1 cup bread flour

1 cup old fashioned oats

1/4 teaspoon yeast

1 teaspoon salt

1 1/4 cup warm water

Instructions:

Mix whole wheat flour, bread flour, oats, yeast and salt together in large bowl. Mix in warm water (not hot) until dough is fully combined. Cover bowl with saran wrap and let sit over night (8-12 hours).

In the morning, remove dough onto a lightly floured counter (with flour coated hands). Fold dough about 10 times. Place dough in a parchment lined bowl. Cover with a towel for 2 hours.

During last 30 minutes, place dutch oven into the oven and preheat to 450 degrees Fahrenheit. Place dough and parchment paper into heated dutch oven after the full 2 hours. Bake with the lid on for 30 minutes. Remove lid and bake for another 10 minutes. Let cool fully on rack.

Prosciutto & Chèvre Open Faced Sandwich

Ingredients:

Bread

Chèvre (blueberry vanilla chèvre)

Prosciutto

Plum

Balsamic glaze

Instructions:

Spread chèvre over bread followed by prosciutto, sliced plum and balsamic glaze. Enjoy!

Pork Chops with White Wine & Peach Sauce

Ingredients:

4 thin pork chops

1 peach

1/8 teaspoon turmeric 

1/8 teaspoon cinnamon 

1/8 teaspoon cumin

1/8 teaspoon thyme

1/2 cup white wine

1/2 cup chicken broth

1 cup cous cous

1 cup water

4 cloves garlic, chopped

Salt and pepper to taste

Instructions:

Season pork chops with salt and pepper. Cook over medium-high with a few tablespoons of vegetable oil. Cook for a few minutes on each side. Add 2 cloves chopped garlic. Once garlic is almost done, add chicken broth, white wine, chopped peaches, cumin, cinnamon, turmeric and thyme. Reduce heat to medium-low and simmer 5-10 minutes.

Saute 2 cloves chopped garlic in a pot with 2 tablespoons vegetable oil. Add water once garlic is starting to lightly brown. Bring to a boil. Add cous cous. Cover and remove from heat for five minutes. Fluff and stir in salt and pepper to taste.

Bacon Wrapped Chicken Over Rice

I found this recipe in 200 Really Easy Recipes, by Louise Pickford. 

Ingredients:

6 boneless chicken thighs

6 pieces of thick bacon

salt & pepper

1 teaspoon Trader Joe's South African Smoke (or other smoke seasoning)

1 teaspoon Trader Joe's BBQ Rub and Seasoning with Coffee and Garlic (or other BBQ rub)

2-3 cloves of garlic, chopped

1 1/4 cups long grain rice

2 cups chicken stock

1 teaspoon turmeric

1/2 teaspoon oregano

Instructions:

Season chick thighs with salt, pepper, smoke seasoning and BBQ rub. Wrap each piece of chicken with a piece of bacon (can secure with toothpick if desired). Saute chicken in an oiled dutch oven over medium-high heat until both sides are browned. 

Remove chicken from dutch oven and reduce heat to low. Add rice and garlic to the dutch oven and scrape the bottom with a wooden spoon. Cook until rice is golden. 

Add chicken stock, turmeric and oregano. Bring to a simmer. Add chicken back to the dutch oven and place on top of rice. Cover and bake for 50 minutes at 350 degrees Fahrenheit.

Chocolate Mascarpone Tart with Berries

Crust Ingredients:

1 cup flour

1/4 cup cocoa powder

1/4 cup sugar

1/4 teaspoon salt

1/3 cup butter

2 teaspoons ice water

1 egg yolk

Instructions:

Combine flour, cocoa powder, sugar and salt in food processor and pulse until combined. Add butter and pulse. Add ice water and egg yolk and pulse. Pack into ball and wrap in plastic wrap. Refrigerate for at least 30 minutes. Pack into tart dishes or small ramekins. Bake at 350 degrees for 20-25 minutes.

Filling Ingredients:

1/2 cup mascarpone cheese

1/2 cup plain Greek yogurt

1 egg

1 teaspoon vanilla

1/4 cup sugar

2 Tablespoons flour

Pinch of salt

Instructions:

Fully combine all ingredients together. Pour into cooled crust. Bake at 325 degrees for 15-20 minutes or until golden.

Berry Topping Ingredients:

3 cups berries (used strawberries and raspberries)

1/4 cup sugar

1 teaspoon lemon juice

2 Tablespoons water

1 Tablespoon corn starch

Instructions:

Over medium-high heat cook berries, lemon juice and sugar. Mash berries. Cook for 5 minutes. Mix water and corn starch in a bowl until fully combined. Whisk corn starch mixture into berries. Simmer until thickened.  Pour berry topping over tarts and refrigerate.