Thursday, September 29, 2011

Pull-Apart Pumpkin Cinnamon and Sugar Bread

Incredible.  The pumpkin taste is subtle but still there.  The glaze is so tasty, and the cinnamon and sugar make this a perfect fall treat.  The glaze was originally a rum glaze, but it suggests using vanilla if you'd like.  And I 'like', and since we have no rum, nor will ever have rum in our house, I did vanilla.

Originally found here: Sunny Side up in San Diego

Bread2 Tbsp Unsalted butter (I used Salted)
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt (I cut this in half since I used salted butter)
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter (again, I used salted-have you seen the price of butter lately?  No way I am going to buy unsalted when I use salted more)
2 Tbsp unsalted butter (or salted)
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tsp Vanilla

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black).
2. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
3. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F).
4. Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
5. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
6. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
7. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.  Making sure sugar evenly absorbs the butter. Set aside.
8. Next, grease and flour a 9x5 loaf pan and set aside.
9. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.
10. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan.
11. Cover the pan with a clean towel and let rise for 30-45 minutes.
12. Preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

13. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Yes, there are quite a few steps, but it is really easy.  The only part that may be a little tricky is making sure you don't burn your butter-just be careful and patient, it can brown quickly, and cooling the milk/butter mixture enough that it doesn't kill your dough (if you don't have a food thermometer, get one!  It is very useful, and once you have it, you'll use it all the time!)

Wednesday, September 21, 2011

Coconut Chicken Curry

Ok, I love Curry.  Especially Indian Curry.  And you can't really find Indian Curry out in Georgia (near where I live).  When I was pregnant with my most recent baby-and I think my first as well, I really craved A certain type of India Curry that I always got from Bombay House (an Indian Restaurant) when I was living in Utah.  It was sooo yummy, and all we had out here was Thai Curry (which isn't bad, it just isn't the same).  And then a month or 2 ago, I found this recipe, tried it, and LOVED IT!  It is exactly the Curry I would get at Bombay house, tasted the same, and hit the spot.  Love it.  If you love Curry, try this.  It is fantastic!

Found on Favorite Family Recipes (you will see more of them from me, they have some GREAT stuff I want to make!)

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1-2 tsp. cayenne (I just used a pinch, my husband doesn't like spice)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can coconut milk (I used light)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice (cooked)

1. Season chicken pieces with salt and pepper.
2. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. (Open your windows, this will be strong!)
3. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
4. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine.
5. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens.
6. Serve with Jasmine rice and garnish with cilantro.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

 Ok, Yum.  Yeah, seriously.  I found this while neglecting my duties and spending time on Pinterest.  And let me tell you, this is good.  We paired it with Blue Bell Vanilla Bean Ice cream, and it was a hit!  3 desserts in 1, who can go wrong there?
 found on Kevin and Amanda


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (we didn't have any of this so I left it out, turned out just fine, maybe next time we'll get some to use).


1. Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes.
2. Add the eggs and vanilla and mix well to thoroughly combine.
3. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined.
4. Stir in chocolate chips.
5. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.
6. Top with a layer of Oreos.
7. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
8. Pour the brownie batter over the cookie dough and Oreos.
9. Bake at 350 degrees F for 45-55 minutes.

yes please!

Tuesday, September 6, 2011

Taco Pockets

Wow, can't believe it has been over a month since I have last posted.  In my defense, we did go on vacation for a few weeks.  And now it is getting to be holiday/baking season, so be expecting more posts coming in the future!!!!!  I am always a baking machine this time of year (though I should probably be more of a cleaning machine, but who really cares about cleaning right?  I mean you can't eat cleaning...)

I found some recipes like this one online, and they all claimed that your husband would love them if you made them..I was skeptical.  It's just like how every woman claims their man loves Bacon...mine doesn't really love bacon.  I love bacon.  So I knew I would like this recipe (no, there is no bacon in it, I just have a weird way of making connections, ask my husband-he thinks it's weird).  Anywho, I tried these, and wow.  SO good.  And no kidding, super easy.  AND  the husband LOVED THEM!  Yup, they were right.  Your husband will like these (but if he doesn't, don't blame me).  They are actually on the menu again this week and when he saw that he got excited.  That's how much we like these.  Try them if you like, chance are you won't regret it. (unless you don't eat meat).

I have made improvements since these pictures were taken...and they were taken of my plate during dinner.  Tried to snap one before I forgot, so it doesn't have all the bells and whistles...oh well.


1 lb ground beef cooked and prepared with taco seasoning
cheese (as little or as much as you want
Black Beans (f desired)
2 tubes of crescent rolls

1.  Roll 2 crescent rolls together to get a rectangle (they usually come out of the tube as rectangles, just don't tear them off).  You need to make sure there is no seam.
2.  Mix your cheese and beans with your meat
3.  Place meat mixture in middle of crescent roll, then fold over and seal the edges with a fork.
4.  Cook at 375 for 13 minutes (I follow the directions on the crescent roll tube)
5.  Serve with salsa and sour cream if desired!