PUMPKIN CINNAMON ROLLS

July 30, 2020 / Lyn Jones / 0 Comments

Light and fluffy with cream cheese icing, these are so easy and quick to make and delicious. Servings: 12

INGREDIENTS

  • 4 1/4 to 4 3/4 cups all purpose flour
  • 1/3 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise Yeast
  • 1 teaspoon salt
  • 1 cup water
  • 3/4 cup canned pumpkin
  • 3 tablespoons butter
  • 1 egg

Filling

  • 1/3 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3 tablespoons butter, very soft

Frosting

  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 1/2 cups icing mixture
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk, as needed
  • chopped pecans optional

INSTRUCTIONS

  • Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water, pumpkin and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

    For filling, combine brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Set aside.

  • Roll dough into a 15 x 12-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
  • Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.

    Combine all frosting ingredients in a large bowl and beat, adding just enough milk until frosting is creamy. Spread over rolls and sprinkle with chopped pecans if desired and serve.

NOTES

Recipe from Breadworld.

HEALTHY OAT GINGERBREAD

June 26, 2020 / Lyn Jones / 0 Comments

Moist, delicious and healthy gingerbread, made from whole oats! It is naturally vegan, oil-free, gluten-free and flourless. Ready in 30 minutes, it is perfect for breakfast, snacks and dessert.

INGREDIENTS

  • 2 cups rolled oats (certified gluten-free, as needed).
  • 1 and 1/3 cups unsweetened apple juice (see notes for options)
  • 3/4 cup unsweetened pumpkin puree
  • 1/2 cup (64 g) raw cashews (see notes for options)
  • 1/2 cup molasses (not blackstrap; see notes for options)
  • 2 teaspoons ground ginger
  • 1 and 1/2 teaspoons pumpkin pie spice (see notes for options)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon bicarb

INSTRUCTIONS

  1. Preheat oven to 375°F (190°C). Spray or grease a 9-inch (22.5 cm) baking pan; line with parchment paper, allowing an overhang on both sides.
  2. In a blender, process the oats, apple juice, pumpkin, cashews, molasses, ginger, pumpkin pie spice, and salt until blended and completely smooth, stopping several times to scrape sides of blender.
  3. Add the bicarb to blender; process 10 seconds to combine.
  4. Spread batter into prepared pan, smoothing the top.
  5. Bake in the preheated oven 20 to 25 minutes or until a toothpick inserted near the centre comes out clean.
  6. Transfer pan to a wire rack and cool 10 minutes. Remove gingerbread from pan and let cool completely before cutting into squares.

NOTES

Storage: Store the cooled cake in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Cashew Options: You can use other nuts (e.g., pecans, walnut, almonds) or pepitas (green pumpkin seeds) in place of the raw cashews.

Apple Juice Options: An equal amount of water or nondairy milk can be used in place of the apple juice. The juice provides some sweetness, so this substation will lead to a less sweet cake. If desired, add an extra tablespoon or so of sweetener.

Pumpkin Options: An equal amount of unsweetened applesauce can be used in place of the pumpkin. The cake will be lighter in texture. Mashed, very ripe banana can also be used (note that the cake will have a mild banana flavor). I suggest using water or nondairy milk in place of the apple juice if using the banana option.

Molasses Tip & Options: I love blackstrap molasses, but do not recommend it for this cake (too bitter). An equal amount of maple syrup or honey (if not vegan) can be used in place of the molasses (note that the cake will be lighter in flavour and colour with these options; the pumpkin flavour will be more apparent). An equal amount of coconut sugar or dark brown sugar can also be used in place of the molasses.

Pumpkin Pie Spice Options: Make your own pumpkin pie spice blend by combining 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves (feel free to vary this according to what you have/prefer).

A REPLY:  This is delicious! I’ve made it twice so far. First time with the applesauce and walnut options, second with banana and cashews. I almost doubled the spices the second go round, well as sprinkling candied ginger on the top before baking. Next I’m going to try quinoa flakes in place of the oats for my son who has allergies…thank you!

  • Category: Dessert
  • Method: Baking

NUTRITION

  • Serving Size: 1 piece (1/16th)
  • Calories: 103
  • Sugar: 10.2 g
  • Sodium: 121.9 mg
  • Fat: 2.7 g
  • Saturated Fat: 0. 7 g
  • Carbohydrates: 18.1 g
  • Fiber: 1.7 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg
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