It’s pumpkin week in our house! I bet your rolling your eyes just like the husband did when I told him about it. But I seriously adore pumpkin.

I made these pumpkin cinnamon rolls last night and there’s only one left. 13 cinnamon rolls gone in less than 24 hours. I’d say they were a success. I especially love the icing. Most cinnamon roll icing is just vanilla flavored but this one has cinnamon. So good.

One more thing.. the recipe says it makes 2 dozen so I halved it and still got 14 out of it. And they’re HUGE. I would definitely recommend cutting it down unless you’re making them for a big group.

Pumpkin Cinnamon Rolls.
Ingredients
For the rolls:
  • 2 tablespoons active dry yeast
  • 1/2 cup warm water 110° to 115°
  • 4 eggs
  • 1 cup shortening
  • 1 cup canned pumpkin
  • 1 cup warm milk 110° to 115°
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup instant vanilla pudding mix
  • 1/3 cup instant butterscotch pudding mix
  • 1 teaspoon salt
  • 7 to 8 cups all-purpose flour
For the filling:
  • 1/4 cup butter melted
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
For the icing:
  • 3 tablespoons water
  • 2 tablespoons butter softened
  • 1 teaspoon ground cinnamon
  • 2 cups confectioners’ sugar
  • 1-1/2 teaspoons vanilla extract
Instructions
  1. In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  4. 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 greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350° for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
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This weeks TWD recipe was chosen by Tammy of Wee Treats by Tammy. She chose Dorie’s Caramel Peanut Topped Brownie Cake. I can’t begin to tell you how excited the husband was when I showed him the picture in the book. And he was not disappointed.

This recipe was so much easier than I expected. The cake came together in no time and for the first time ever (!) the cake was done in the time Dorie said it would be! Seriously, that never happens. No matter what I’m cooking. The caramel took much longer than Dorie sai but it was worth the time.

I need to remember this recipe next time I need a simple but impressive cake. It really was great! Thanks to Tammy for the great choice!

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Forgive me for being late. Between Hurricane Gustav and having strep throat, I didn’t even realize that yesterday was Tuesday.

But anyway, this week’s Tuesdays with Dorie recipe is Peanut Butter and Oatmeal Chocolate Chipsters (I so just typed Chipper. Must not watch Braves games while updating blog.) and it was chosen by the lovely Stefany of Proceed with Caution.

Honestly, I made these a few weeks ago and really don’t remember much about them. They were good and my little family enjoyed them but apparently they weren’t very memorable.

If you want the full recipe visit Proceed with Caution. Next week I hope to back to normal so I should actually be able to remember the recipe.

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Oh yes, another crockpot meal. And once again, the recipe comes from A Year of Crockpotting.

I must admit that I had my doubt about this recipe. Wouldn’t the falafel become mushy sitting in an oily crockpot all day? Nope, not at all. They became crisp on the outside, even on top, just like falafel you’d get at a restaurant.

The kid and I loved these. Husband, not so much. He had never had falafel before these and he just thought they were plain weird. That’s fine though. More for me. I always do meatless lunches when the husband is working so these are going into my regular rotation.

A little advice though: DON’T try to flip them. Like I said, I doubted they would brown so I attempted to flip one of them and it fell apart completely. Just trust me when I say that it will become brown.

Crockpot Falafel.
Ingredients
  • 1 15 oz can garbanzo beans
  • 1/2 onion finely diced
  • 1 tablespoon dried parsley
  • 2 cloves minced garlic
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • juice from 1 lemon
  • 1/2 to 3/4 cup bread crumbs
  • 2 T olive oil
Instructions
  1. Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.
  2. Get out your blender or food processor. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
  3. Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely. I needed 3/4 of a cup of breadcrumbs.
  4. Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.
  5. Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your crockpot. It’s okay if they overlap or are on top of each other.
  6. Cook on high for 2-5 hours. Ours cooked on high for 3.5 hours–you will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.

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Continuing in my quest to find good crockpot meals… we had beer braised beef recently. I threw this together with things I had in the fridge and it turned out really well. Although, I’m not sure you can call it braised since it was made in the crockpot. I’m doing it anyway. So there. ;)

Can I talk about my love of stew meat? I know it’s not the best cut of meat but it’s just so easy. Plus, if you cook it in the crockpot it becomes amazingly tender and pretty much falls apart. Mmm. That’s what I used in this recipe and I can almost guarantee I have some in the freezer at all times. It doesn’t get any simpler than the stew meat.

But like I said, this turned out much better than I expected. I served it over rice and the juice made the rice delicious. I’m so glad that I wrote this down as I was going because I definitely want to make it again sometime.

Beer Braised Beef.
Ingredients
  • 2 strips of bacon
  • 1 pound stew meat
  • 1 onion diced
  • 1 clove garlic minced
  • 1 bottle 12 ounces beer
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire
  • 1 teaspoon dried thyme
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400. Place bacon on a cooling rack and then on a rimmed baking sheet. Bake for about 20 minutes, or until crisp. Let cool slightly and crumble.
  2. Place stew meat and crumbled bacon in crockpot. Put onion, garlic, beer, soy sauce, Worchestershire, and thyme on top of meat crockpot. Stir to combine. Cook on low for about 6 hours. Serve over rice or pasta.


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