A Fork In Each Hand

Pumpkin-Cinnamon Streusel Buns

Okay, I admit that starting the New Year with sweet, decadent Pumpkin-Cinnamon Streusel Buns isn’t necessarily what you might want to look at if you are resolving to eat healthy in the new year. Sorry, I couldn’t help myself! I’ve had this recipe tucked away for a long time but never made it because recipes with yeast always intimidate me. Not only do you have to get the warm water just the right temperature to activate the yeast, the dough needs time to rise, usually more than once. My patience is usually much more suited for quick breads but now that I’ve made this recipe successfully, I’m intimidated no more! Yes, these are still a little time consuming and require patience but my, oh, my, are they worth it! The pumpkin isn’t overpowering but adds the slightest bit of flavor and the cinnamon streusel filling is warm, homey, and exactly what you want in a roll like this. Even if you are watching what you eat, these buns are lower in calories than most cinnamon rolls so don’t feel guilty about indulging just this once.

The ingredients:

Dissolve yeast in warm water and let sit for 5 minutes.

Add in flour, pumpkin, milk, melted butter, salt, and nutmeg. Mix with a hand mixer until combined and smooth.

Roll dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.

Place dough in a bowl sprayed with non-stick spray, making sure spray covers all of the dough. Cover and place in a warm place for 45 minutes until the dough has doubled in size. Dough is ready when an indentation from two fingers remains.

While dough is rising, prepare the filling by adding sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter.

After dough has risen for 45 minutes, punch down the dough and allow to rise for another 5 minutes. Place dough on a floured surface and roll out into a rectangle. Sprinkle the filling over the dough, leaving a slight border.

Starting with the long end, carefully roll the dough into a log and cut into 12 pieces.

Place rolls into a pan and bake in a 375°F oven for 20 minutes. Allow to cool for 15 minutes.

While rolls bake, mix the powdered sugar, hot water, and vanilla in a small bowl.

After the rolls have cooled slightly, poor the glaze over the top.

Serve the buns while still warm.

Additions: None

Omissions: None

Substitutions:

Canned pumpkin for homemade pumpkin purée

Overall Rating: Love It

Source: Cooking Light Magazine

Sparkling White Sangria

Well, this is my last post for 2011 but no worries…I’ll be back next year! It seems only fitting for me to finish the year with a jazzy cocktail going into New Year’s weekend. I like champagne but don’t really love it straight up without a little something else to enhance it. This Sparkling White Sangria mixes sparkling wine with fruit nectar and triple sec and, while it isn’t really white or sangria, this fizzy cocktail is fruity, sweet, and refreshing. If you can’t find apricot nectar, use any nectar you like (I used mango) and if you prefer prosecco or cava over champagne, any sparkling wine will do (I used cava). This is an easy, fun cocktail for New Year’s so if you want something other than boring old champagne at midnight tomorrow, toast your honey, bestie, or loved one with this!

Be safe, have fun and please have a very Happy New Year!!

The ingredients:

Mix all ingredients together in a pitcher or bowl and serve chilled.

Additions: None

Omissions: None

Substitutions:

Mango nectar for apricot nectar

Overall Rating: Love It

Source: Real Simple Magazine

Molten Spiced Chocolate Cabernet Cakes

Want to make an impression on someone this weekend? Try these Molten Spiced Chocolate Cabernet Cakes. These cakes have cinnamon and ginger and are super chocolatey with a warm molten center that will impress anyone. I used regular cinnamon in these although the recipe calls for Saigon cinnamon (anyone know what that is?) and it tasted delicious. These bake quickly in the oven and should be eaten within a few hours of baking in order to keep the molten center. Just be careful that you don’t dig in too quickly or else the entire center might come flowing out. Don’t have Cabernet? No big deal. Use any red wine you might have on hand. These pair deliciously with wine (or milk!) so if you are planning on a low key New Year’s Eve and want to put a smile on your sweetie’s face, definitely consider these.