For these past few days, I’ve been staying in my kitchen longer than usual. It’s September and you know what that means, it’s pumpkin time. I’m not quite sure when pumpkin season starts, but I think it must be once Starbucks announce their pumpkin spice latte and I can see pumpkin patches around the neighborhood. I’ve been wanting to do pumpkin carving, so maybe one of these days I will definitely do that.
With pumpkin all around me, I do not want to miss the hype and I want to turn pumpkin into breakfast. Originally, I thought of making pumpkin cinnamon rolls, but then I changed my mind and made something easy peasy. This pumpkin chocolate rolls was the reason why I stayed longer in the kitchen. The smell of freshly-baked pumpkin rolls was heavenly and I wish there’s a way to preserve the aroma!
Talking about pumpkin, have you read this article, “Pumpkin Pie Arouses Guys More than Your Favorite Perfume”. It says, “Forget about lingerie — if you want to entice your man, all you need could be sitting on your dinner table on Thanksgiving. According to a new study, besides satisfying their sweet tooth, the smell of pumpkin pie really turns men on. “The number one odor that enhanced penile blood flow was a combination of lavender and pumpkin pie,” Alan Hirsch, Director of Chicago’s Smell and Taste Treatment Research Center, told WPBF in West Palm Beach, Fla”. So instead of spraying your favorite perfume, think of baking pumpkin pie instead… and while you’re doing that, why not give this recipe a try.
Pumpkin Chocolate Rolls with Cream Cheese Glaze
- 31/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1 tbs instant dry yeast
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 stick unsalted butter, room temperature
- 2/3 cup whole milk
- 1 egg
- 2/3 cup pumpkin puree
- 1/2 cup chocolate chips
- 2 ox cream cheese, softened
- 3 tbs buttermilk
- 11/4 cups confectioners’ sugar, sifted
- Butter a round cake pan, line the bottom with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
- Mix all pumpkin dough ingredients, except chocolate chips, then mix until incorporated, about 3 minutes. The dough will feel soft and sticky.
- Remove the dough from the bowl and carefully form it into a large ball. Place it in a clean and lightly greased bowl, then cover with plastic wrap. Let it rest for 30 minutes.
- Combine chocolate chips to the dough mixture.
- Preheat the oven to 350F.
- Using an ice cream scoop, scoop the dough one at a time and carefully place it on a cake pan.
- Bake for 20 minutes or until the tops of the rolls are lightly browned. Let it cool.
- Beat the cream cheese and buttermilk on medium speed until the mixture are lump free.
- Add the sugar and beat on medium-low speed until smooth.
- Serve the pumpkin chocolate rolls onto a serving plate (don’t forget to remove the parchment paper).
- Pour the frosting over the warm rolls.
The Urban Mrs http://theurbanmrs.com/
p.s.: do you know that we’re celebrating National Dessert Day today?
By the time you read this post, I am already on my way to the airport because I’m going to Seattle for the IFBC! Woohoo! I know it’s not Europe or Bora-Bora (my dream vacation), but I do love Seattle. I love its gloomy days and enjoy being soaked in the rain…as long as I don’t drive. So, I’ve been imagining lots of things to do in Seattle, meeting lots of new friends as well as old ones, pigging out (of course!) without worrying about the cleaning up, washing dishes, or cooking.
Anyhoo, let me share this awesome recipe. It is bread but made out of ice cream. Have you heard of them before? I saw the recipe and am so eager to give it a go. It was weird in the beginning but it was not bad at all. I use the ice cream recipe I shared, but adding more ingredients into it. Please note that I use less sugar in the ice cream, so it’s not as sweet as regular ice cream. So, if you’re an adventurous foodie, give it a go and tell me what you think.
Ice Cream Bread
- 1 cup mocha cappuccino avocado ice cream, softened
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbs sugar
- 1/4 cup dark chocolate chips
- In a small bowl, combine the ice cream, flour and sugar. Add chocolate chips and mix well.
- Transfer to a 5 3/4-in x 3-in x 2-in loaf pan coated with cooking spray.
- Bake at 350F for 25 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes and let it cool on a wire rack.
The Urban Mrs http://theurbanmrs.com/
Confession - I always fall for sea salt, any kind of sea salt. I have sea salt for cooking, baking, or even drinks, but mostly on sweets because I always think sweets and savory make a perfect duet. Just like Ross & Rachel on Friends, or Joey and Pacey on Dawson’s Creek, or Doug and Carol on ER, or Meredith and Derek on Grey’s Anatomy, or…ok, I better stop here or the list won’t stop.
Few weeks ago, a fellow blogger, Stephanie, shared about her trip to Canadian National Exhibition where she tried NutellaBBLT for the first time. Curious, I googled what’s all about. Turned out, Nutella BBLT is quiet famous there. It was Bacon Nation who created the menu and I went insane because of this. Literally! I remembered it was weekdays when I read about this and I couldn’t wait for weekend to come so I could spend more time in the kitchen making this.
So that weekend, I decided to make it happen and I was swoon. Who would have thought adding nutella to it? It was so brilliant that I craved for more last weekend. But this time, I just prepped it on the table without telling Frederick the secret ingredients. Now, Frederick is the kind of guy who prefers something ‘normal’ when it comes to food. So, I was quite surprised to find the fact that he loves it! In fact, I didn’t ask for his opinions, and he suddenly said, “it’s so good!”.
Just to make breakfast more fun, I also made pear and choco sea salt sandwich. I got this choco sea salt when we went to Portland. Choco sea salt is smoked sea salt, blended with dark chocolate to create a rich and versatile seasoning. It really gives a savory twist to any desserts. So, enjoy!
Serves: 1 of each
- 4 slices bread – white or wheat
- 4 slices of bacon
- 2 leaves iceberg lettuce, fresh and torn
- 2-4 slices of tomato
- 1/2 pear, thinly sliced
- Chocolate sea salt
1. Line a rimmed baking sheet with aluminum foil, arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes
2.Toast the bread
3. Spread the nutella on each slice of toasted bread
4. Arrange 2 slices of bacon, lettuce, tomato, and top with another layer of bacon
5. Bring the two pieces together to make a sandwich and enjoy!
For Pear Choco Sea Salt:
- Spread the nutella on each slice of toasted bread
- Arrange pear on one side of the bread
- Sprinkle chocolate sea salt
- Bring the two pieces together to make a sandwich and enjoy!
Everyone, please welcome Lindsey of Pasdedeux Blog. She’s a new friend whom I met over Baking Penpal this month. Isn’t it fun to meet someone who has share the same interest and you can taste their creation?
When I signed up for September Baking Penpal, I didn’t expect this secret ingredients, CINNAMON, came in this early. Somehow, I always associate cinnamon with apple or pumpkin, which leads to a conclusion: Fall and I still wished for Summer days (more light days). I have to admit I was having hard time over this one because errr…I don’t find cinnamon appealing (other than cinnamon roll, of course). But, I was surprised when i received her creation. It came in a big heavy box – I suddenly felt like Christmas morning all of sudden. She wrapped the bread so nicely and neatly that it did not fall apart when I unwrapped it. Not only that, it smelled so so good that I could not help myself but took a bite at 10.30PM.
I’m so glad to be part of this Baking Penpal because when I crave for more of this bread, I can
contact Lindsey to bake more bake more myself. Yes, recipe is included and here I share it with y’all.
Apple Cinnamon Bread
Makes 1 loaf
Prep time: 20 mins
Total time: 1.5 hours
- 2 cups whole wheat flour
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ cup sugar
- 2 tbs coconut oil, melted
- 1 egg
- ½ cup whole milk ricotta
- ½ cup 2% milk
- 2-3 apples, finely chopped (about 3 cups)
- 2 tbs raw sugar
- 2 tsp cinnamon
- Preheat oven to 400°. Grease a standard loaf pan.
- Combine flour, salt, baking soda, cinnamon, and sugar in a large bowl.
- Mix egg, ricotta, milk, and oil in a medium bowl.
- Add wet ingredients to dry, and stir until just combined. Fold in apples.
- Pour dough into prepared pan. Combine cinnamon and sugar in a small bowl and pour over top of the dough.
- Bake for 40-50 minutes.
If you’re curious about Baking Penpal, Bakin’ Friends is all about connecting bakers, bloggers, foodies, and people who just like sweets! We’re in the business of baking and making friends!
Each month we will be baking goodies, with a secret ingredient, to send out to one another. I’ll let you know at the beginning of the month what secret ingredient we’re using. It might be chocolate, it might be maple syrup, it may be bacon, whatever it is though you’ll be required to use it (unless there’s an allergy to the ingredient) in your baked goody.
On the 6th of each month you will be paired up with a Bakin’ Friend. You’ll contact your newly appointed Bakin’ Friend to see if they have any allergies or dietary restrictions and you’ll also get their mailing address. Then you’ll bake your goody and have it in the mail and on its way to your new Bakin’ Friend by the 16th of each month. You’ll of course want to include the recipe for your baked goody so that your new friend can recreate the yummies at home! How cute would it be if we all did our recipes on vintage recipe cards, just sayin’!
Then, on the last day of the month we’ll post about who our new Bakin’ Friend is, what they baked, and how they used the secret ingredient. (This group right now is only open to US and Canadian residents. US residents will be paired with US residents, and Canadian residents with Canadian residents)
Are you ready to make some new friends? Then send an email to stephsbitebybite(at)gmail(dot)com with Bakin’ Friends in the subject. Emails MUST be received before the 2nd of each month so that I have time to get all the match ups done. Please make sure to include your full name, your email address, your blog name and URL (if applicable), and whether you live in the US or Canada.
So, why wait? Because I might send up my baked goods to you.
This year, I’ll be celebrating my first July 4th comeback in SF. Yes, after 4 years living in Southern California, we finally decided to take big steps by moving here. Living in SF has always been lovely. I love the breezy weather with a touch of sunshine, though Summer time can be painful sometime.
In order to celebrate 4th of July this year, I decided to try this recipe. The idea came when one of our bridal party sent me Grill/ Panini Cuisine Art set for our wedding gift and I was so psyched about it. I’ve been saving up to get this one, but this is not priority plus we don’t have enough room, so I figured this can wait until about 1-2 years later. The idea was also getting a real grill set for outdoor patio. Anywho, since this came in way early than expected, so why not give it a try. I did my search about breakfast panini and Paula Deen’s recipe came across my mind. Well ok, that sounds pretty simple and entertaining, right? So, if you’re a sweet tooth, you definitely should try this one.
- Strawberries (depending on how big/ small, sliced into 3 or 4)
- 4 slices whites bread
- Marshmallows, cut in halves
- Butter, room temperature
- Powdered sugar for dusting
- Preheat the grill to medium-low.
- On a slice of bread, add a layer of marshmallow, topped with a layer of sliced strawberries, continue until the bread is covered.
- Add blueberries in between marshmallow and strawberries, then cover with a slice of bread. Press them together and making it a sandwich.
- Apply a light layer of butter to each side of sanwiches.
- Place each sandwich on the pre-heated grill for 2 minutes per side.
- When done, cute each sandwich in half, diagonally and dust with powdered sugar.