Pumpkin Rolls anyone?


Oh yeah we are doing this!!!!!

Ingredients for dough

  • 2 packages active dry yeast
  • plus 1 teaspoon white sugar
  • 1/4 cup (about 110 degrees) water
  • 3/4 cup whole milk, scalded and cooled
1 cup pumpkin puree, canned
  • 1/3 cup light brown sugar (always make my own just add one tablespoon of molasses to 1 cup sugar)
1/3 cup white sugar
  • 6 tablespoons butter
  • 1 egg
  • 1/4 teaspoon salt
  • 5 cups all-purpose flour


In the microwave in a small glass bowl, scald your milk for about 3 minutes.  Remove from microwave.  Add in the 6 tablespoons of butter, stir until melted.  Then add in both sugars and pumpkin puree.  Place this mixture in the bowl of your electric mixer.


In another small bowl add the yeast and 1 teaspoon of sugar, to that add the 1/4 cup of hot water.  Gently stir and allow the mixture to puff up (or proof).  Once the yeast mixture looks foamy and puffy (about 3 minutes) add to the pumpkin mixture in the mixing bowl, add the egg.  Now gradually add in the flour, one cup at a time.  Make sure to use your dough hook and mix for around 1 minute.  The dough should be pretty soft, it may be sticky don’t worry you can add flour later.


Place the dough ball in a lightly greased glass bowl, covered, and put in a warm place until the dough has doubled, about 1 hour.


Once the dough has doubled, place the dough onto a lightly floured surface, punch the dough down.  Roll into a large rectangle and spread your filling over the rectangle.  Now you will roll up your pumpkin rolls and use dental floss to cut the rolls.


Pumpkin Filling

  • 3/4 cup Brown Sugar ( please make your own it’s so easy)
  • 2 teaspoon Cinnamon
  • 1/2 teaspoon ground Cloves
  • 1  tablespoon Butter

Blend with a small blender or you can hand blend and spread.




Cover lightly with plastic wrap and set aside, in a warm environment, until they have doubled again and look light and puffy.






After rise

Pre-heat your oven to 350 degrees for around 25 to 30 minutesDSC_0051

They will look darker than Cinnamon Rolls when they come out of the oven…Due to the Pumpkin puree.

Pumpkin Glaze

  • 2 cups powdered sugar
  • 3 tablespoons cream cheese
  • 3 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract




Serve hot or at room temperature.

My Moist Banana Bread


What makes good banana bread?  I’m not certain of what but I know who….  The secret to great banana bread is over-ripe banana’s.  Never throw them out instead toss them peels and all in  a zip-lock bag into your freezer until you have a good stash and then dive into this recipe.  I typically triple this recipe that is all my mixer can handle.


1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil you can use any you choose to.  I typically add some walnut oil to the regular oil
3 1/2 bananas, very ripe, mashed
2 tablespoons  sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped (always toast your nuts)

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt.


Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.


Please remember to always wisk your eggs before adding to sugar.

Yes 10 minutes…. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts.


Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.




Your neighbors and friends will love this bread!


Fall Pumpkin Pancakes


Ingredients for Pumpkin Pancake Batter
2 cups all-purpose flour
3/4 cup sugar
1 heaping teaspoon baking powder
1/2 teaspoon salt
7 1/2 ounces canned pumpkin
3/4 cup milk and  4 egg yolks
Cinnamon Maple Syrup:
1 cup grade B maple syrup
1 cinnamon stick

Cinnamon Maple Syrup:
Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.

Directions for pancakes:
Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks,  in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined. Now you will want to run your batter through a mixer for around 30 seconds.  It needs to be smooth in order to pour the batter through your icing bottle lid.

Preheat the pan.  I have an induction range  at 6 for the pancakes I made today.

Grease your pan even if its non-stick grease the initial one.



Squirt the batter into the pan making an outline of a pumpkin.  I used pumpkin batter and regular for the pancakes in these photos.  When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.



The cinnamon pats were made out of a melted stick of butter that I placed on a plate and placed in fridge overnight.  Then I simply took cookie cutters and cut out the pumpkins and leaves for the butter pats.