Browsing Tag


Semi-Homemade Pumpkin Cinnamon Roll Cups

October 17, 2011

Good news! I baked you cinnamon rolls, pumpkin ones in fact. I couldn’t imagine a better way to start your weekend, or any day of the week for that matter, than with a warm ramekin oozing with dough and pumpkin and spices.

But let me fill you in on a little secret. I hate cooking with yeast. I mean I wish I was a master of all things dough-based, but yeast and I have a bit of a tortured relationship. So I went all Sandra Lee on you and did a little semi-homemade job on a can of Pillsbury Grands Biscuits.

Although I typically discourage the buying and using of things like pre-made biscuits, these things get me every time. They have the flaky layers deal down, that’s for sure. So on those mornings when you just want a fruit smoothie and your hubby is sick of eating cereal or oatmeal for breakfast, these are the perfect solution. They’re super easy to put together and reheat really well.

Semi-Homemade Pumpkin Cinnamon Roll Cups

*1 can refrigerated Pillsbury Grands Flaky Layers Biscuits (8 count)
*1 cup brown sugar
*1/2 teaspoon pumpkin pie spice or ground cinnamon
*1/3 cup pumpkin butter (I used purchased but you could also use my Healthy Pumpkin Butter recipe)
*1 3/4 cups powdered sugar
*1 tablespoon freshly squeezed orange juice
*3 to 4 tablespoons milk
*1/4 teaspoon ground cinnamon

*Preheat oven to 375°F. Grease five oven-going small ramekins (mine are 4-inches in diameter) with nonstick cooking spray or five jumbo muffin cups. Set aside.
*Roll each biscuit into a five-inch long rope between your hands. Flatten each rope so it forms a rectangle (roughly 5 inches long by 2 or 3 inches wide).
*In a shallow dish, combine the brown sugar and pumpkin pie spice. Dip both sides of each biscuit rectangle into the sugar mixture to coat.
*Spread a small spoonful of pumpkin butter into the center of each biscuit rectangle and spread, making sure to leave a border around the edges. Roll up the biscuits lengthwise and pinch the ends to seal. Cut each rectangle into two slices. Repeat with remaining rectangles.
*Place three cut pieces into each of the ramekins or muffin cups. Bake for 20 to 25 minutes, or until the cinnamon rolls and browned and puffy.
*Cool slightly. Meanwhile, combine the powdered sugar, orange juice, milk and cinnamon. Stir to combine. Drizzle over the warm cinnamon rolls and serve immediately. Or, cover and reheat in the microwave when ready to eat.

Happy Baking!


Pumpkin Bars with Cream Cheese Frosting

September 22, 2011

We might as well christen this pumpkin week over in the Espresso and Cream kitchen. In addition to eating it non-stop in Healthy Pumpkin Butter form, I’ve also been baking with canned pumpkin.

Joey grew up with a mom who frequently had a pan of bars in some shape and form sitting around the house for hungry boys to eat. And every now and again, I like to recreate this in our home, too. Last month it was Banana Sheet Cake and this month’s version is Pumpkin Bars with Cream Cheese Frosting.

Of course, anything with cream cheese frosting is a hit in my book, but these bars are especially tasty and moist thanks to the canned pumpkin. As the days went by, the bars actually started to taste better, similar to the banana bread phenomenon. I would say that if you’re thinking of making them to bring somewhere, a day or two ahead of time would yield fantastic results.

Pumpkin Bars with Cream Cheese Frosting
Adapted slightly from Sweet Pea’s Kitchen

Cake Batter
*4 eggs
*1 2/3 cups sugar
*1 cup vegetable oil
*1 (15-ounce) can pumpkin puree
*1 cup all-purpose flour
*1 cup whole wheat flour
*2 teaspoons baking powder
*2 teaspoons ground cinnamon
*1/4 teaspoon ground ginger
*1/4 teaspoon nutmeg
*1/2 teaspoon salt
*1 teaspoon baking soda

*8 ounce cream cheese, softened
*1/2 cup butter, softened
*2 cups sifted powdered sugar
*1 teaspoon vanilla extract
*1/2 teaspoon ground cinnamon

*Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. Set aside.
*In the bowl of an electric mixer, combine the eggs, sugar, oil and pumpkin puree. Beat on medium heat until light and fluffy, about 2 minutes.
*In a large bowl, combine the remaining ingredients for the cake batter. Add the dry ingredients to the wet ingredients. Beat until just combined. Transfer batter to the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack; cool completely.
*Meanwhile, with an electric mixer, beat together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla extract and cinnamon. Beat until smooth. Spread atop the bars and cut into squares.

Happy Baking!


Pumpkin Pie Smoothie

November 28, 2010

After this past weekend, are you in need of something to lighten you up?

Would you rather just be eating pumpkin pie?

Yeah, I’m with you on that one. I don’t care how many times I’ve had it, I love pumpkin pie and I wish it stuck around longer than just two months.

What keeps my cravings at bay these days? Pumpkin Pie Smoothies.

If you follow any health blogs, you’ve probably seen a recipe or two similar to this sometime in the last couple of months, for good reason.

Though it may sound a little strange, it tastes totally delicious and is completely healthy and safe for every day consumption. One of these smoothies has less than 300 calories per serving, over 1,000 mg of potassium, 388% vitamin A, 40% vitamin B6, and over 25% vitamin C. Of course, this depends on the type of protein powder you use, but it’s a nutrient powerhouse no matter what type of protein you choose.

Give it a try. You won’t be sorry.

Pumpkin Pie Smoothie
(Printable Recipe)

*1 medium banana
*1/2 cup milk
*1 scoop vanilla whey protein powder
*2 tsp. Stevia, Splenda, or honey
*1/2 cup canned pumpkin
*5-7 ice cubes
*1/4 tsp. ground cinnamon

*Place all the above ingredients in a blender and blend or process until smooth. Pour into a glass and enjoy!

Happy Cooking


Butterfinger-Pumpkin Bread

October 28, 2010

Having candy on hand in my apartment is a rarity. In fact, I rarely even have chocolate chips lying around. Some baker I am. Thankfully, I live within walking distance of Target, making it easy to go grab supplies and a whole lot less tempting than having chocolate in the house. But last week while Joey (yes, I’ve decided to start calling him by his real name!) and I were up in Minneapolis, his mom sent us all home with a giant bag of Halloween candy.

Knowing I needed to get that candy out of my apartment fast, I saved a few pieces for my secret stash and got to baking with the rest. A majority of said candy was mini Butterfinger candy bars, which I think really go well with the flavors of classic fall baking. And by fall baking, I mean pumpkin treats. For a few weeks now, pumpkin bread has been on my list of things to bake and those extra Butterfingers were just the push I needed.

Adapted from Baking in America by Greg Patent, this recipe is killer. Crispy on the outside, sweet, dense and moist on the inside.  And the Butterfingers? It seems that pumpkin and Butterfinger were meant to be together. Give it a try and I think you’ll agree.

I’m off to get ready for the weekend. My mom and Joey are coming to stay with me and I’ve got cleaning to do! Do any of you have Halloween plans?

Butterfinger-Pumpkin Bread
Adapted from Baking In America by Greg Patent 
(Printable Recipe)

*1 3/4 cups all-purpose flour
*1 tsp. baking powder
*3/4 tsp. baking soda
*1/2 tsp. salt
*1 tsp. ground ginger
*1/4 tsp. ground cardamom
*1/2 tsp. ground cinnamon
*2 large eggs
*3/4 cup firmly packed brown sugar
*1/2 cup sugar
*1 cup canned pumpkin (not pumpkin pie filling)
*1 tsp. vanilla extract
*1/4 cup canola or vegetable oil
*1 1/2 cups coarsely chopped Butterfingers (about 14 mini candy bars)

*Preheat oven to 350°F. Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
*In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, cardamom, and ginger. Set aside.
*With an electric mixer, beat the eggs for about 1 minute, until frothy. Add both sugars and beat until creamy and thick, about 1 to 2 minutes. Stir in the pumpkin, vanilla, and oil until smooth. Stir in the Butterfingers. Add the dry ingredients and stir just until combined. Scrape the batter into the prepared pan and smooth the top.
*Bake for 50 to 60 (it was more like 65 minutes for me) until the loaf is well browned and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and turn the loaf right side up on the rack to cool completely. Cut with a serrated knife.

Happy Baking!


Pumpkin Chocolate Chip Cookies

September 15, 2010

You all had to know another pumpkin recipe was waiting in the wings. After the great pumpkin hunt last week I could hardly wait to start cooking and baking up all sorts of pumpkin-related goodness. Not long after the pumpkin pasta, three days to be exact, I baked up a batch of these Pumpkin Chocolate Chip Cookies. And since I like to send J on his way back home with a treat for the car ride, I packed theses babies up and sent them on their merry way to Illinois. Portion control at its very best, my friends.

These cookies are a little different than others I put up on the site. Adding pumpkin into the mix makes them of the cakey variety rather than crispy-chewy. A bit of ground cinnamon and nutmeg play up the pumpkin-pie vibe without being overpowering. And the chocolate? Well, why wouldn’t you put chocolate in a cookie? Though now that I’m thinking about it, butterscotch chips would be absolutely divine.

Shoot, I wish I would have thought of that sooner…

Pumpkin Chocolate Chip Cookies
(Printable Recipe)

If you’re like me and prefer your cookies on the slightly underdone side, shoot for baking them 12 minutes, or just slightly under that. And if you’re more like my mom, who loves her cookies well-done, aim for the high end at 15 minutes.

*1 stick butter, softened
*1/2 cup sugar
*1/2 cup brown sugar
*1/2 cup canned pumpkin puree

*1/2 tsp. ground cinnamon
*1/4 tsp. ground nutmeg
*1 tsp. vanilla extract
*1/2 tsp. baking soda
*1 large egg
*1 1/4 cups all-purpose flour
*1/4 cup instant oats
*1 cup milk chocolate chips

*Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
*With an electric mixer, beat the butter until creamy, Add in the sugars and mix until creamy, about 1 to 2 minutes. Beat in the pumpkin puree, cinnamon, nutmeg, vanilla extract, and baking soda until just combined.
*Beat in the egg and stir until just combined. Add in the flour and mix until just combined, followed by the oats and chocolate chips.
*Drop dough by rounded tablespoons onto the prepared baking sheets. Bake for 12 to 15 minutes, until golden around the edges and puffed in the center. Remove and transfer to wire racks to cool.

Happy Baking!


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