Pumpkin Cinnamon Rolls

 

Pumpkin Dough

• 1/3 cup whole milk
• 2 Tablespoons unsalted butter
• 1/2 cup  canned pumpkin 
• 1/4 cup granulated sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 2 and 1/4 teaspoons instant or active dry yeast (1 standard packet)
• 2 and 2/3 cups all-purpose flour, plus more as needed for hands and work surface

Filling

• 6 Tablespoons unsalted butter, softened
• 1/2 cup  packed light or dark brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Maple Cream Cheese Icing

• 4 oz full-fat cream cheese, softened
• 3 Tablespoons pure maple syrup
• 1 Tablespoons whole milk*
• 2/3 cup powdered sugar
• 1/8 teaspoon ground cinnamon

Instructions

1. Make the dough: Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted. You want the mixture lukewarm , not scorching hot. Set aside. Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a rubber spatula or wooden spoon, mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add 1 and 2/3 cups more flour and beat for 1 more minute.
2. Knead the dough: Keep the dough in the mixer and beat on low speed for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.
3. 1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size.
4. Grease the bottom and sides of a 9×13 inch baking dish.
5. Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×14 inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
6. Add the filling: Spread softened butter evenly on top of the rolled-out dough. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 10-12 even rolls. Arrange rolls in the prepared pan.
7. 2nd Rise: Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. 
8. Preheat oven to 350°F. Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
9. Make the icing: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners’ sugar (and cinnamon, if using) and beat on medium speed until creamy. Spread on warm cinnamon rolls.

(Source: https://sallysbakingaddiction.com/pumpkin-cinnamon-rolls/#tasty-recipes-76202-jump-target)

The Best Fluffy Pancakes

 

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 1/4 cup butter
• 2 teaspoons pure vanilla extract
• 1 large egg

• Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla and egg.
• Whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth.
• Heat a nonstick pan or griddle over low-medium heat . Pour ¼ cup of batter onto the pan.
• When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. 

(Source: https://cafedelites.com/best-fluffy-pancakes/#recipe)

Swedish Meatballs

 

• 1 lb​ground beef
• 1 lbGround pork
• ¼ cupFlat leaf parsley, minced
• ½ tspGround allspice
• ½ tspGround nutmeg
• ¾ cupYellow onion, grated (about 1 medium onion)
• 2 tspSalt
• ½ tspPepper, freshly ground
• 4Cloves garlic, minced
• ¾ cupPanko*
• 2Eggs
• 2 tbspOlive oil

Cream Gravy

• ½ cupButter
• ½ cupFlour*
• 4 cupsBeef broth
• 1 tspSalt
• ¼ tspPepper
• 1 tbspLemon juice
• ¼ tspGround allspice
• ¼ tspGround nutmeg
• 1 cupHeavy cream

1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
2. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.
3. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside.
4. When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.
5. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
6. Once the gravy begins to simmer, add the meatballs back into the pan.
7. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through, about 8-10 minutes.
8. Serve warm over mashed potatoes or egg noodles.

(Source: https://themodernproper.com/swedish-meatballs)

Curried Ground Beef w/Peas & Potatoes

 

• 4 cloves garlic, minced
• 1 tsp grated fresh ginger 
• 2 Tbsp cooking oil 
• 1 Tbsp curry powder
• 1 tsp turmeric
• 1/4 tsp crushed red pepper
• 1 lb. ground beef 
• 1 russet potato 
• 1 cup beef broth
• 1 cup frozen peas
• 1/2 tsp salt

• Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.
• Add the ground beef to the skillet with the spices and sauté until the beef is cooked through. While the beef is cooking, peel and cube the potato into ½-inch pieces.
• Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Bring to a boil.
• Turn the heat down to medium-low and simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.
• Stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste.

(Source: https://www.budgetbytes.com/curry-beef-with-peas/)

Breakfast Casserole

 

• 1 Tbls extra-virgin oil
• 2 medium red bell peppers, chopped (about 2 cups)
• ¾ cup thinly sliced green onion (about 1 small bunch)
• 5 oz roughly chopped spinach (about 5 cups)
• 12 eggs
• 3 Tbls full-fat dairy (heavy cream, whole milk, sour cream/yogurt)
• Several dashes of your favorite hot sauce
• ½ teaspoon fine salt
• 10 twists of freshly ground black pepper
• 4 ounces (1 cup) crumbled feta or goat cheese

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well). 
2. In a large skillet, warm the olive oil over medium heat until shimmering.  Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes. 
3. Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture. 
4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended. 
5. Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine. 
6. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top. 
7. Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. 
8. Place the frittata on a cooling rack until you’re ready to serve. 

(Source: https://cookieandkate.com/healthy-breakfast-casserole-recipe/)

Baked Salmon

 

• 1 TbspBrown sugar
• 2 tspKosher salt
• 2 tspSweet paprika
• 2 tspGarlic powder
• 1 tspFreshly ground black pepper
• 1 TbspExtra virgin olive oil
• 2 lbSalmon filet

1. Preheat the oven to 375°F.
2. In a small bowl combine brown sugar, salt, paprika, garlic powder and pepper.
3. Place the salmon on a rimmed baking sheet, skin side down. Brush the salmon with olive oil and sprinkle it with prepared spice mixture, spreading it around until completely coated.

(Source: https://themodernproper.com/baked-salmon)

Pumpkin Bread

 

• ▢2 cups granulated sugar
• ▢1/2 cup butter , softened
• ▢3 large eggs
• ▢2 teaspoons vanilla extract
• ▢15 ounces canned pumpkin
• ▢2 3/4 cups all-purpose flour
• ▢1/2 teaspoon baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢3/4 teaspoon ground cinnamon
• ▢1/4 teaspoon ground cloves
• ▢1/4 teaspoon ground nutmeg
• ▢1/2 cup milk
• ▢12 ounce package chocolate chips

• Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.)  Preheat oven to 350 degrees F.
• Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
• In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
• Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
• Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
• *For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.

(Source: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/#recipe)