baking Archives - Mother Thyme

Meyer Lemon Poppy Seed Muffins

January 8, 2014 By Jennifer (Mother Thyme) 4 Comments

Sweet and delicious Meyer Lemon Poppy Seed Muffins — enjoy one with your afternoon tea.

Who doesn’t love a thick slice of freshly toasted bread with butter and maybe sprinkled with a little cinnamon and brown sugar?

Mornings can’t get any better with that along with a cup of coffee. Maybe I’ll include a bowl of fresh berries or some oatmeal, but breakfasts like that are what get my day started. It’s all about simplicity.

I Can’t Believe It’s Not Butter has introduced a new spread Deliciously Simple™. It has a creamy, buttery taste and is made with simple ingredients like non-fat yogurt, vegetable oil and no artificial preservatives.

I could enjoy this every day not just on my morning toast, but just about anything.

My kiddos also love toast in the morning. Having three year old twins, they love to help mommy in the kitchen, especially with breakfast. They stand on their little step stools to help make the toast, it’s so cute. They also think they don’t need my help anymore, and like to make their own toast. Deliciously Simple™ is made with ingredients I can recognize, and I am happy I Can’t Believe It’s Not Butter made this an option that my whole family can enjoy.

Not only is Deliciously Simple™ the perfect topper for sweet and savory dishes, I have enjoyed using it in my baking. I have used Deliciously Simple™ in some of my recipes such as Chocolate Chip Cookies, Banana Cake, and muffins, including these Meyer Lemon Poppy Seed Muffins. Made with simple ingredients, it adds that creamy taste to all my baking that we all know and love.

Another advantage I have found using Deliciously Simple™ in baking is it doesn’t need to sit out to come to room temperature or soften. Its creamy texture makes it easy to just measure and mix. A great addition to my baking needs not just for convience, but for 100% taste, 0% artificial preservatives.

Meyer Lemons are in season, a culinary favorite. These slightly sweeter lemons are perfect in these Meyer Lemon Poppy Seed Muffins. A welcome taste of sunshine for many of us battling the snow and cold.

Using Deliciously Simple™ from I Can’t Believe It’s Not Butter make these muffins moist and delicious. Perfect with a cup of hot tea.

Meyer Lemon Poppy Seed Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 16 muffins

Meyer Lemon Poppy Seed Muffins

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup I Can't Believe It's Not Butter® Deliciously Simple™
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Zest and juice of 1 meyer lemon
2 teaspoons poppy seeds

Glaze

1/2 cup confectioners' sugar
1-2 tablespoons freshly squeezed meyer lemon juice

Instructions

Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray and set aside.
In a medium bowl mix flour, baking powder, baking soda and salt.
Using an electric mixer, cream butter and sugar.
Stir in eggs one at a time.
Stir in vanilla, zest and lemon juice.
Stir in sour cream.
Stir in flour mixture until just combined. Don't overmix.
Stir in poppy seeds.
Spoon batter into muffin tin filling each about 2/3 full.
Bake for about 20 minutes until cake tester inserted into the center of the muffins come out clean.
Cool on a wire rack.

Glaze

In a medium bowl mix confectioners' sugar and 1 tablespoon lemon juice. Stir in additional lemon juice until desired consistency. If glaze becomes too thin, stir in more confectioners' sugar.
Dip cooled muffin tops in glaze. Set on wire rack until glaze has set.

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Disclosure — This post was sponsored by I Can’t Believe It’s Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can’t Believe It’s Not Butter® Deliciously Simple™, all opinions are my own.

Eggnog Muffins

November 14, 2013 By Jennifer (Mother Thyme) 10 Comments

Enjoy the holidays with Eggnog Muffins. Perfect with your morning coffee.

Holiday Breakfast Ideas — Week 2

What are the holidays without eggnog. Whether you like it or not, for many it is a holiday tradition. It’s a cup of good cheer around the fire with family and friends to celebrate the holiday season.

I wasn’t much into eggnog until about eight years ago when I had a glass of spiked eggnog on the rocks. It changed my life. Well, not really but it tasted mighty good. Slowly eggnog grew on me and I started liking it more.

Now I love it. I even included my homemade Eggnog recipe in my cookbook Holiday Thyme. It’s a fun treat to make at home and you can really customize it to your liking. And although I love my homemade version, I save that for a special occasion and still grab a carton of eggnog here and there throughout the holiday season to have on hand and to enjoy in various recipes like these Eggnog Muffins.

These Eggnog Muffins are great to enjoy with a cup of coffee throughout the holiday season. If you are hosting a holiday brunch or even for Christmas morning, these delicious muffins with a hint of eggnog, cinnamon and nutmeg are a great addition to any of your holiday festivities.

Eggnog Muffins

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Yield: 12 muffins

Eggnog Muffins

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoons salt
1/4 teaspoon nutmeg
1 cup eggnog
1/2 cup vegetable oil
1/2 cup white granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract

Eggnog Glaze

1 cup confectioners sugar
3-4 tablespoons eggnog

Instructions

Preheat oven to 400 degrees. Line 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
In a medium bowl mix flour, baking powder, cinnamon, salt and nutmeg.
In a large bowl whisk eggnog, vegetable oil, sugars, eggs, and vanilla.
Gradually stir wet ingredients into dry until combined.
Pour batter about 2/3 full into each muffin tin.
Bake for 14-16 minutes until cake tester comes out clean and muffins are firm on top.
Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.

Eggnog Glaze

In a medium bowl stir confectioners sugar and gradually add milk until mixture is thick yet can run off a spoon easily.
Dip tops of muffins in glaze and set back on wire rack until set.
Store in an airtight container.

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Peach Bread

August 8, 2013 By Jennifer (Mother Thyme) 13 Comments

With fresh peaches in season, whip up a loaf of this delicious Peach Bread. Enjoy a slice for dessert or even with your morning coffee.

Last weekend was our first weekend to the Farmer’s Market since May, crazy! This summer has been flying by and every weekend we have been busy or out of town that we have been unable to go. The kids and I headed there on a beautiful morning. I have to be honest, with two three year olds at a busy Farmer’s Market I was a little scared going myself. I am always so worried one of them will run off. They don’t like to ride in a stroller. They like their freedom and would rather walk.

With a firm grip on the twins, we ventured into the Farmer’s Market. It was bustling with vendors and a variety of fresh produce I couldn’t wait to get my hands on, including some ripe peaches. I always go for the seconds if available, which are great for cooking. With a bushel of peaches and the kids in hand we made our way to my favorite blueberry vendor before heading out.

I couldn’t wait to make peach cobbler and a grilled peach salad with poppyseed dressing, some of my favorite dishes I love to make every summer. Recently when I was at Wegmans, our local grocery store they were sampling Peach Loaf which is out of this world. I actually remember trying it last year and remember how delicious it was. Each bite was not only filled with chunks of fresh peaches, but the bread itself had a lovely peach flavor to it.

This recipe for Peach Bread is very similar in flavor and texture to the one I tried at the grocery store, if not better. It is so moist and delicious, perfect for dessert or with your morning coffee.

If you have fresh peaches on hand, you need to try this bread. I’m sure you will fall in love with it as much as I have.

What you need
All-purpose flour
Peach flavored instant gelation
Baking powder
Salt
Cinnamon
Unsalted butter
Sugar
Almond extract
Eggs
Milk
Peaches
Light brown sugar
Rolled oats

Step one: Mix flour, gelatin mix, baking powder, salt and cinnamon in a medium bowl and set aside.

Step two: Cream butter and sugar.

Step three: Add eggs one at a time then almond extract.

Step four: Gradually add in flour mixture, alternating with milk until combined.

Step five: Fold in peaches and spread in a greased 9×5- inch loaf pan.

Step six: In a small bowl combine melt butter, brown sugar, flour, oats and cinnamon and sprinkle on top. Bake in a 350 degree oven for 55-60 minutes.

Peach Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 servings

Peach Bread

Ingredients

1 3/4 cups all-purpose flour
3 ounce box peach flavored instant gelatin mix
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon almond extract
1/4 cup whole milk
1 1/2 cups diced peaches

Streusel topping

2 tablespoons butter, melted
1/3 cup light brown sugar
1/4 cup all-purpose flour
1/4 cup old fashioned rolled oats
1/2 teaspoon ground cinnamon
1 tablespoon slivered almonds, optional

Instructions

Preheat oven to 350 degrees Fahrenheit. Generously spray a 9x5 inch loaf pan with cooking spray and set aside.
In a medium bowl mix flour, gelatin mix, baking powder, salt and cinnamon, set aside.
Using an electric mixer cream butter and sugar.
Add eggs one at a time then almond extract.
Gradually add in flour mixture, alternating with milk until all combined.
Spread in prepared loaf pan.
In a small bowl mix butter, brown sugar, flour, oats and cinnamon until mixture resembles coarse crumbs. Sprinkle on top of batter and top with slivered almonds
Bake in preheated oven for 55-60 minutes until cake tester inserted into the center of bread comes out clean.
Cool on a wire rack before removing from pan.

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More summer favorites using seasonal produce
Banana Zucchini Muffins
Strawberry Pie
Tomato Pizza Pie
Blueberry Lemon Bread
Zucchini Quesadillas

Nutella Muffins

May 28, 2013 By Jennifer (Mother Thyme) 20 Comments

I have a weakness for Nutella. I can’t keep a jar of it in the house or I end up eating half of the jar with just a spoon. A little here, a little there, before I know it half the jar is gone.

Sometimes I can’t help myself when I find myself at the grocery store and a I see a lonely jar of Nutella on the shelf. I know it is just destined to come home with me. I just better put it under lock and key or I’m in trouble.

I love Nutella for many things. Sometimes as a little snack, I will spread a little Nutella on a flour tortilla and wrap it up with a banana. It is so good like that! My Nutella Brownies are wildy popular. Thank you so much for the continued positive feedback on that recipe. I am so thrilled that everyone love those. If you haven’t tried those yet, those are a must try. They may quickly become your new favorite brownie.

These Nutella Muffins may become a new favorite of yours as well. They are light, moist and delicious served warm alone or even spread with a little strawberry preserves. Try them even as a dessert with a little vanilla ice cream. You may also pop them in the freezer so you have some on hand anytime the urge for one hits. They thaw quickly in the microwave or even just sitting on the counter.

Nutella Muffins

Prep Time: 15 minutes

Cook Time: PT18-20M

Total Time: PT33-35M

Yield: 12 muffins

Nutella Muffins

Ingredients

1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted and cooled
1/2 cup sugar
2 large eggs
1 cup low fat milk
1/2 cup Nutella
1/2 cup mini chocolate chips

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a 12 cup muffin pan with liners or spray with cooking spray and set aside.
In a large bowl mix flour, baking powder, baking soda and salt and set aside.
In another large bowl, stir butter and sugar until combined. Stir in eggs one at a time. Stir in milk followed by Nutella until mixture is smooth.
Gradually stir in flour mixture into wet ingredients until combined. Stir in chocolate chips.
Pour batter about 3/4 full in prepared muffin pan. Bake for 18-20 minutes until cake tester comes out out clean.
Cool in pan for about 5 minutes. Serve warm or transfer to a wire rack to cool completely.

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An early release of Summer Thyme is now available! Click on the book cover for a sneak peak and to grab your early release copy! Later this week there is some great things happening that I can’t wait to share with you along with the full launch of Summer Thyme including fun giveaways!

Anise Cookies + BeaterBlade Giveaway

December 20, 2012 By Jennifer (Mother Thyme) 33 Comments

These anise cookies are very special to me. They remind me of cookies I would make with my mother growing up. She must have used anise in her Christmas cookie cutouts since that distinct anise flavor that are in these were in those cookies too. We used to make our cookies in late November and freeze them. As we got closer to Christmas we would spend the day frosting the cookies. As a child it was so much fun frosting the cookies that were in shapes of Santa, Christmas trees and snowflakes. I look forward to passing on those holiday baking traditions with my kids as well.

These darling Italian anise cookies are the last featured cookie for this seasons Christmas Cookie Countdown series. If you plan on doing last minute baking this weekend before the big day, these are simple to make and a perfect addition your holiday cookie tray. They are slightly sweet and buttery with just the right amount of anise. They are topped with a simple anise glaze to layer the anise flavor and sprinkled with nonpareils. If you are looking for a classic Italian Anise Cookie you will love these and love how easy these are make too!

To make my baking easier this holiday season, I have to thank the BeaterBlade. This brilliant attachment fits perfectly to my KitchenAid. It also works on Cuisinart, Viking, and Kenwood stand mixers. It scrapes the bowl while mixing. How genius is that? I can’t tell you how many times I used to have to stop while mixing to scrap the bowl before I owned this. With the BeaterBlade it scraps it for me. The Beaterblade and Beaterblade Pro also cuts mixing time up to 50%. With all the baking I am doing for the holidays, this handy attachment is making my baking a lot easier.

I am in love with the BeaterBlade attachment and I am so excited to giveaway one of these to one lucky MT reader! Enter below for your chance to win! Good luck!
a Rafflecopter giveaway

Cream butter and sugar. While mixing add in eggs and anise extract.

Stir in flour mixture.

Drop tablespoon size balls on parchment lined baking sheets. Bake at 350 degrees Fahrenheit for 12-15 minutes.

Dip top of cookies into glaze and sprinkle with nonpareils.

Anise Cookies

Yield: 3 dozen

Ingredients

2 3/4 cup all-purpose flour
1 tablespoon baking powder
3/4 cup butter, room temperature
3/4 cup sugar
3 large eggs
1 1/2 teaspoons anise extract

Anise Glaze

1 1/2 cups confectioners sugar
1/2 teaspoon anise extract
3 tablespoon milk
Nonpareils or sprinkles for garnish

Instructions

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
In a medium bowl combine flour and baking powder and set aside.
Using an electric mixer cream butter and sugar. Stir in eggs, one at a time then anise extract. Gradually blend in flour mixture until combined.
Drop tablespoon size balls on prepared baking sheets. Bake for 12-15 minutes until bottoms are golden brown. Place on wire rack to cool.

Anise Glaze

In a small bowl stir together confectioners sugar, anise extract and milk until creamy. Dip tops of cookies in glaze. Sprinkle with nonpareils before glaze dries.
Store in an airtight container.

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Candy Cane Macarons

December 12, 2012 By Jennifer (Mother Thyme) 11 Comments

Paris, the city of light. It is such a beautiful city that I hope to get back to one day. I haven’t been there in almost seventeen years since I was in my early twenties. I have such wonderful memories of visiting the Eiffel Tower, the Louvre, and Notre Dame. I also remember the best cup of coffee I ever had and enjoying walks down little streets and passing quaint bakeries.

Macarons, a French confection is made simply with egg whites, confectioners sugar, almond meal or almond flour and sugar. Sounds simple, right? Macarons are simple however they can be a little difficult if you are not patient with them. If you get the wrong consistency, the cookies may crack or you may not get the proper feet on the cookies. Feet on a macaron is referred to that little crackly area on the bottom of the cookie that gives it that distinct macaron look. I never thought I’d be so into feet, especially on a cookie until I started making these. After practice and several dozen cookies, you will finally get the hang of it. And once you do, if you are like me you may just stare at them the rest of the day.

I made these Candy Cane Macarons for the 2nd Annual Great Food Blogger Cookie Swap. I participated in this event last year and it was so much fun I was thrilled to do it again this year. It is the ultimate cookie exchange for food bloggers. I received three food bloggers, Katie from Katies Cucina, Jessica from Kettler Cuisine, and Dea from The Baking Robot. I sent them each a dozen of these macarons. In return I received a dozen cookies from three different food bloggers. Best part it is a total surprise, so you don’t know who has you until a package arrives at your doorstep filled with delicious cookies.

A big thank you to Annakate from La Aguacate, Crystal from Eat, Drink, Cleveland, and Christine from Cook the Story for the wonderful cookies they sent me. They were fabulous and great treats to enjoy these last few days.

These Candy Cane Macarons are perfect for the holidays, and even better for little confections to wrap and gift. People pay a premium price for these little goodies, so imagine making these yourself and gifting these this holiday. They are cookies that will certainly be enjoyed.

Here are some of my tips on creating the perfect macaron
~ Measure everything in grams with a kitchen scale. If you don’t have a scale I have included volume measurements but those numbers can vary. For precise measurements and for best results use a scale.
~ Gradually sprinkle in almond meal and confectioners sugar on egg whites in thirds. In a circular motion around the bowl and then into the egg whites. Continue that motion until combined and then continue to add more mixture.
~ Overmixing and undermixing. I realized that in my trial and error that I undermixed because I was scared to overmix. This resulted in the macarons cracking. You want to gently fold until the mixture becomes ribbon like and is glossy.

What you will need to make macarons
~ Ingredients indicated on the recipe
~ Kitchen scale
~ Electric mixer
~ Baking sheets lined with parchment paper
~ Pastry tip (I like to use Wilton tip 12) and pastry bags. If you don’t have pastry bags use a freezer bag and cut a tip from there.

Ingredients for the shell include almond meal, confectioners sugar, egg whites, sugar, vanilla extract and food coloring if desired.

Whisk egg whites until foamy.

Add in sugar, vanilla and food coloring if desired and whip on medium high speed until soft peaks form.

Gently fold in almond and confectioner sugar until incorporated and batter is glossy and can flow off a spatula like a ribbon.

Pipe 1 inch circles spacing about 1 inch apart on parchment lined paper. Let sit for until the tops have set and you can touch them without getting any batter on your fingers, about 30 minutes to an hour.

Candy Cane Macarons

Yield: 2 dozen

Ingredients

150 grams (about 1 1/4 cup) confectioners sugar
110 grams (about 1 cup) ground almond meal
100 grams (about 3 large eggs) egg whites, room temperature
50 grams (about 1/4 cup) sugar
1/2 teaspoon pure vanilla extract
1-2 drops food coloring or food gel (optional)

Candy Cane Filling

1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners sugar
4 oz. Wilton Candy Cane Colorburst Candy Melts, melted and slightly cooled

Instructions

Line 2-3 large baking sheets with parchment paper and set aside.
In a medium bowl sift confectioners sugar and almond meal and set aside.
Using an electric mixer whisk egg whites until foamy on medium speed. Sprinkle in sugar, vanilla and food coloring and whip on medium high speed until soft peaks form.
Gradually fold in almond mixture into egg whites a third a time until mixture becomes glossy and has a ribbon like consistency.
Place batter into pastry bag fitted with a round tip and pipe about 48 1-inch circles on prepared baking sheets. Tap side of baking sheet to remove any air bubbles. Let stand at room temperature for 30 minutes to 1 hour until top can be touched without any batter coming up.
Preheat oven to 350 degrees Fahrenheit. Bake in preheated oven for 12-16 minutes, rotating half way through. Cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.

Candy Cane Filling

Using an electric mixer beat butter until fluffy. Gradually add in confectioners sugar until combined. Blend in melted chocolate until creamy. Place filling in pastry bag fitted with round tip.
Pair up same size macarons. Swirl a small amount of filling on macaron and gently sandwich paired macarons together.
Store in an airtight container.

Recommended tip for piping, Wilton tip 12. If you can't find Wilton Candy Cane Colorburst Candy Melts, use white chocolate or vanilla candy melts. Add a drop or two of peppermint extract and stir in a few tablespoons of finely crushed candy canes or peppermints. Macarons should remove from parchment paper with ease once baked using an off set spatula. To keep parchment paper down on baking sheets without shifting, spray baking sheet first with cooking spray then place parchment paper down. Bob's Red Mill Finely Ground Almond Meal/Flour was used in this recipe. It can be found at many local grocery stores, often in the organic section.

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Chocolate Mint Pudding Poke Cake

December 11, 2012 By Jennifer (Mother Thyme) 7 Comments

Can you believe Christmas is two weeks away! This holiday season is going by so fast. Before we know it Christmas will have come and gone and we will be heading into the New Year.

Remember when you were young and Christmas seemed to be far away? Two weeks couldn’t get here soon enough. As soon as January came, thinking of Christmas seemed like centuries away. For me, Christmas and my birthday are all within ten days of one another so I celebrate everything all at once. I never liked that very much when I was a kid. Now I can’t even remember how old I’m going to be. The last few weeks I was thinking I was turning 37. I just realized I’m turning 38. That is how fast time is flying by.

I don’t mind slowing things down to sit back and enjoy a piece of moist chocolate cake. Make it from scratch and add in some mint to make it festive and even better. This is such an easy cake mix to make. It is actually my staple, go to chocolate cake mix except I just had fun poking some holes in it and adding mint extract. What is not to love with a creamy pudding topping, which also makes frosting the cake a breeze since the pudding doubles as the frosting. Sprinkle with some crushed creme de menthe candies like Andes or how about some crushed Thin Mint Girl Scout cookies for a simple, moist and delicious chocolate dessert.

Chocolate Mint Pudding Poke Cake

Ingredients

2 cups all-purpose flour
1 3/4 cup sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 cup milk
1/2 cup vegetable oil
1/4 cup sour cream
1 teaspoon mint extract
1 cup warm water
1/2 cup crushed creme de menthe candies or thin mint cookies (optional)

Pudding Topping

2 boxes (3.4 oz each) instant chocolate pudding mix
4 cups milk
1/4 teaspoon mint extract

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan and set aside.
In a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a medium bowl whisk eggs, milk, vegetable oil, sour cream and mint extract.
Stir wet ingredients and water into dry ingredients until blended.
Pour into prepared cake pan and bake for 35-40 minutes until cake tester inserted into the center of cake comes out clean. Cool completely on wire rack.
Using the back of a wooden spoon poke holes in the cake about 1 inch apart.

Pudding Topping

In a large bowl whisk pudding mix, milk and mint extract. Slowly pour into mixture into holes of cake then pour remaining mixture evenly over cake.
Sprinkle with chopped creme de menthe candies or crushed thin mints if desired.
Refrigerate until pudding is set.
Keep refrigerated.

This cake can be made without poking holes in it and frost with your favorite buttercream frosting. For a classic chocolate cake, substitute mint extract for vanilla extract.

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Pumpkin Cinnamon Rolls

November 12, 2012 By Jennifer (Mother Thyme) 42 Comments

You know when you eat something really good it makes you weak at the knees?

These pumpkin cinnamon rolls will.

You will want to live in your sweatpants for the next five days after having one, or an extra day at the gym. The problem for me is eating just one. The are insanely good.

They are worth every bite when you are celebrating a special occasion like we are today! We are celebrating the upcoming birth of Rachel’s from Rachel Cooks little man with a virtual baby shower!

Rachel is so sweet, and incredibly talented and I am thrilled to have gotten to know her through our blogs. Thanks to Brandy from Nutmeg Nanny and Brandi from Bran Appetit for bringing us together to celebrate Rachel’s baby. Wait until you see the list of amazing recipes below. It would be a blast if we could get together and bring these fabulous dishes. What a feast that would be! Considering we are from all over, what better way to bring us together than with a virtual baby shower. I am so happy for Rachel and can’t wait to “meet” her little man!

I think many of us are tempted when we are at the mall and walk past one of those popular cinnamon roll shops. You can smell them a mile away. Nothing beats a warm homemade cinnamon roll fresh out of the oven drizzled with a sweet maple cream cheese glaze. Make a few batches and put them in cute boxes for holiday gift giving. Who wouldn’t love that sweet treat?

You will want to make these cinnamon rolls soon, like today or at least for the weekend. Trust me, you’ll love them.

CONGRATULATIONS AND BEST WISHES Rachel!!

Follow the party on Twitter! #RachelPops

Pumpkin Cinnamon Rolls

Ingredients

1/4 cup warm water
1 packet (1/4 oz.) active dry yeast
1/4 cup warm milk
1/4 cup butter, melted
1 large egg
1 cup pumpkin puree
4 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Filling:

1/4 cup butter, softened
1 cup light brown sugar
1 tablespoon ground cinnamon

Maple Cream Cheese Glaze:

4 ounces cream cheese, softened
2 cups confectioners sugar
2 tablespoons milk
3 tablespoons maple syrup

Instructions

In a small bowl add water and sprinkle with yeast. Set aside to proof, about 10 minutes.
In a large mixing bowl add proofed yeast, milk, butter, egg, pumpkin puree, flour, sugar, salt, cinnamon, ginger, nutmeg and cloves. Using a dough hook attachment mix on low for about 5 minutes until dough is combined and pulls away from the sides.
Place dough in a large greased bowl and cover with plastic wrap. Let rise until doubled in size for an hour.
Generously grease two 8-inch cake pans. In a small bowl stir together brown sugar and cinnamon.
Punch down dough and place on a well floured surface. Roll out dough to a 20 x 14 inch rectangle. Spread top of dough with butter and sprinkle with brown sugar and cinnamon mixture. Starting on the longer side, roll dough in a tight spiral. With a sharp knife cut 18 1-inch slices and place 9 slices into each cake pan. Cover with plastic wrap and let rise for another hour.
Preheat oven to 350 degrees. Bake for about 25 minutes until golden brown. Cool on a wire rack.
While rolls are baking, add cream cheese, confectioners sugar and milk to a large bowl and beat with an electric mixer until creamy. Stir in maple syrup. Drizzle glaze over warm rolls.

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On the menu ~

Appetizers ~
Apple Asiago Prosciutto Bites ~ Sarah’s Cucina Bella
Cranberry Citrus Meatballs (Slow Cooker) ~ Diabetic Foodie
Roasted Butternut Squash and Sage Pesto Crostini ~ Thrifty Veggie Mama
Curried Salmon Phyllo Cups ~ Cooking with Books
Mini Onion and Feta Pizzas ~ London Bakes
Southern Cheese Straws ~ 30A Eats