Sunday, August 31, 2014

Pumpkin Cinnamon Rolls with Salted Caramel Frosting

Amazing homemade yeast cinnamon rolls with pumpkin and topped with stove top salted caramel frosting - the perfect fall twist to a classic breakfast and brunch favorite!




I have been, and always will be, a pumpkin fanatic. By that I mean I could eat the stuff year round. Usually when cans of pumpkin go on sale sometime in the fall, I majorly stock up. I think last year I had something like 12 cans at least on my pantry shelves that I keep in the basement.

I opened up the very last can of pumpkin this past weekend to make these babies - and OH MAN was I not disappointed!

Honestly, I knew immediately I wanted to share them with you ASAP. But in reality - school literally just started, we're at the very beginning of September, and while I could consume loads of pumpkin desserts year-round, I wasn't so sure you were ready yet! 

My solution? A good old fashioned Facebook poll. Ok, well maybe Facebook polls around exactly old fashioned, but nevertheless it worked! I asked out of the three amazing recipes I have to share with you this week, which one would you like to see first? You're looking at it now! But don't worry those of you that voted for the other recipes, stick around this week - you WON'T be disappointed!





These Pumpkin Cinnamon Rolls are the perfect way to welcome in the fall season. If you've never made anything with yeast before, it's really not all that hard - I'm definitely not an expert, but if you have questions please ask in the comments below. Whatever you do, do NOT skip the salted caramel frosting - it's simply amazing!


Pumpkin Cinnamon Rolls with Caramel Frosting

For the cinnamon rolls:

3 1/4 cups flour, divided
2 1/4 teaspoons (1/4 oz package) active dry yeast
1/2 cup pumpkin (NOT pumpkin pie filling)
2/3 cup milk
2 tablespoons sugar
4 tablespoons butter, divided
1/2 teaspoon salt
1 egg, beaten
1/2 cup packed brown sugar
1 teaspoon cinnamon

For the salted caramel frosting:

2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon milk
1/4 teaspoon vanilla
1/4 teaspoon salt
1/3 cup confectioner's sugar


In the bowl of a stand mixer, stir together 1 1/2 cups flour and yeast, set aside. In a medium saucepan, whisk together pumpkin, milk, sugar, salt, and two tablespoons butter. Heat on medium low heat, being careful not to boil, until very warm (about 120-130 degrees) - the butter will be almost melted and should be very hot, but not burning, to the touch. Pour pumpkin mixture along with the beaten egg over the flour in the stand mixer fitted with a dough hook. Mix on medium speed until mixture is wet. Gradually add remaining 1 3/4 cup flour while mixer is on medium speed. Add an additional 1/4 cup flour if needed, the dough should be pulling away from the sides and the bowl should be almost clean. Keep the mixer on medium speed and knead for 8 minutes. Turn dough out into a greased bowl, cover, and let rise for one hour or until doubled. Punch dough down and roll out onto a floured surface into a large rectangle, about 12 x 10 inches. Melt remaining 2 tablespoons butter and spread over dough, sprinkle with brown sugar and cinnamon. Roll up starting with the long side as tightly as possible and slice into 12 slices. Place slices cut side down in a 9 x 13 baking pan and allow to rise 30 minutes, covered. Bake at 375 for 20 minutes, cool completely. For frosting, melt butter over medium low heat. Stir in brown sugar, milk, vanilla, and salt. Continue to cook 3 minutes. Remove from heat and whisk in confectioner's sugar. Drizzle over rolls. From Taste of Home.





Ok, ok, I know that seems like a BOAT LOAD of instructions - but really I just wanted to be as specific as possible. These babies are delicious, addicting, and worth every bit of effort I'm telling you!! Seriously, one of these rolls warmed with a hot cup of coffee enjoying a chilly fall morning. Perfection!


Here are some more of my favorite fall recipes:


Autumn Cheesecake Dip




Sugar Free Honey Clove Applesauce




Pumpkin Apple Butter




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!
 
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Thursday, August 28, 2014

Healthy Cheeseburger Vegetable Soup

This hearty and healthy soup combines the goodness of squash and carrots with the yumminess of cheese and beef - your family will love this one!





Well, it's official for us, summer time is over! Silas and Paul are both back to school. Silas started Kindergarten on Monday and Paul began he first official classes of seminary. Add in to that pre-school library story time for Wesley and soccer practice twice each week for Silas, plus a myriad of other things... in a matter of 24 hours we are catapulted into a world of carpooling, Google calendars, and booked weekends. 

No wonder I found myself in Walmart for the the third time this week today. :/

We had our best summer yet and while I'm sad to see it go, I'm so excited for the fall. It truly is my favorite season. The colors, the flavors, the cooler weather. I'm seriously looking forward to sitting in my camp chair on the sidelines with my cup of coffee watching Silas play soccer. And of course you guys know me, I'm in love with all things pumpkin and apple! Get ready people, because they're coming your way, too!





I can't say that I'm looking forward to warm soups, because I'm not kidding - we eat soup year round! My boys are huge soup lovers and I love making it for them because most soups are so much healthier than other dinner options. This Healthy Cheeseburger Vegetable Soup totally fits into that category! It's hearty, filling, and just cheesy enough to mask the veggie goodness hidden inside. The shredded carrots give the illusion that there's more cheese in there, but packs on tons of flavor. Your family will go crazy for this one!


Healthy Cheeseburger Vegetable Soup

1 lb ground beef
1 small onion, diced small
2 large yellow squash, halved length-wise and then sliced
1 cup shredded carrots 
2 (28oz) cans crushed tomatoes
1 cup beef broth
2 cups water
2 teaspoons garlic powder
2 teaspoons cumin
1/3 cup heavy whipping cream
1 1/2 cups shredded cheddar cheese, divided
salt & pepper to taste

Brown ground beef in a large stockpot and drain leaving some of the grease still in the pot. Add onions and cook until translucent. Add in squash, carrots, tomatoes, beef broth, water, and seasonings. Bring to a boil, then reduce heat and simmer 45 minutes. Add in whipping cream and one cup cheese. Simmer for an additional 1 hour. Serve with additional shredded cheese sprinkled on top and salt and pepper to taste.
*adapted from Grassfed Mama
I can just imagine it now. Sitting in my camp chair on a cool fall evening, watching Silas kick the ball around the soccer field, with my hot coffee in my hand. A batch of this soup ready to reheat up when we get home from practice. Love it - can't wait!


Here are some more of my favorite soups:


Green Enchilada Chicken Soup




Tomato Pumpkin Bisque




Crockpot Loaded Baked Potato Soup




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!
 
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Wednesday, August 27, 2014

Show & Share Wednesday #93



Hello everyone! Well I made it, Silas' first day of Kindergarten was Monday, and I made it through with just a couple of misty eyes. My baby is growing up and I can't deny it anymore! 




I'm so excited though for him to experience new things and meet new friends. It's going to take me a while to get used to not seeing him every morning, though!


Let's take a look at the features from last week's party:

Chocolate Peanut Butter - The Paper Heart Studio







Cafe Rio Chicken - I Thee Cook







Buttermilk Biscuits - 3 Little Greenwoods







Simple No Bake Fruit Tart - A Dash of Sanity







Show & Share link party rules:

  • Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share. Please, no more than THREE links per blog.
  • While I love Etsy shops and giveaways, they are not in the spirit of this party.
  • I reserve the right to remove any link that is not family friendly.
  • Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
  • Some link-ups will be featured on Mostly Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who gets featured!



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