Pumpkin Dinner Rolls

1 Comment

Okay, so I didn’t come up with this idea, but that’s the POWER of the internet…I did, however, made it my own….so easy with a few little tricks.

In a large mixing bowl add 1 box bread mix, yeast package, ½ cup canned pumpkin, 2 tablespoons melted butter and ½ cup warm water.  Mix until well combined.  Knead dough 4-5 minutes.  Place bread back into the mixing bowl and cover with a cloth towel.   Place in a warm spot for 45-60 minutes (or longer if you have time).

Divide dough into 12 equal pieces, roll into a ball and place on a baking sheet.

12 rolls

12 equal pieces rolled into a ball

Using a pair of scissors, make 6-8 cuts along sides, leaving the center intact.  Poke your finger into the center of the roll.

6-8 Cuts

6-8 Cuts

Whisk 1 egg with 1 teaspoon of water, brush over rolls.

Egg wash rolls

Egg wash rolls

Bake in a preheated 375 degree oven, 20 minutes.  Remove rolls from oven and place on a wire rack.  Mix 2 tablespoons of melted butter with 1 tablespoon of honey and brush over hot rolls.  Place ½ pecan piece in center of roll.

Pumpkin Dinner Rolls

Pumpkin Dinner Rolls

1 Package Fleishmann’s® Simply Homemade® Country White Bread Mix
½ cup canned pumpkin puree
2 tablespoons butter, melted
½ cup water, 115-120°F
1 egg

Honey Glaze:
2 tablespoons butter, melted
1 tablespoon honey

Preheat the oven to 375°F. Line a baking pan with parchment paper or spray with cooking spray.

In a medium bowl combine bread mix, yeast (included with the mix), pumpkin, and butter. Add water, mix until well combined. Knead dough 4-5 minutes. Place bread back into the mixing bowl and cover with a kitchen towel.  Place bowl in a warm spot for 45 minutes, or longer if time permits  (dough will not double in size).

Divide dough into 12 equal pieces. Roll each piece into a ball. Using a scissors, give 6 cuts on the edge to mimic flower petals but leave the center uncut. Poke the center with your finger to give a deep indentation, and repeat the same procedure to the 11 remaining pieces.

Place prepared mini pumpkins on a baking pan lined with parchment paper or spray with pan spray. Let the rolls rise another 10 minutes.

Mix egg with 1 teaspoon of water and brush over rolls. Bake for 10-15 minutes, or until rolls are golden brown.

Remove rolls from pan and place on a wire rack to cool. Brush rolls with honey butter and insert a pecan piece on top to mimic a pumpkin stem.

Buon Appetito!!!

Pumpkin Cheesecake

1 Comment

Crust:
Pan Spray
2 packages Belgian Chocolate Cinnamon Thins or 1 ½ cups wafer cookies
1 ½ cup toasted pecans
¼ cup firmly packed brown sugar
¼ cup unsalted butter, melted
Filling:
4 8-ounce packages cream cheese, room temperature
1 ½ cup sugar
1 ¼ cup canned solid pack pumpkin
9 tablespoons whipping cream, divided, 4/5
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon orange peel
1 teaspoon vanilla
4 large eggs
Topping:
Caramel sauce – recipe follows
1 cup sour cream

Preheat oven to 350 degree F. Spray bottom and side of a 9 inch diameter spring form pan. Finely grind cookies, pecans and sugar in food processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of spring form pan .
Using an electric mixer (or a stand mixer), beat cream cheese and sugar in a large bowl until light. Transfer ¾ cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon, allspice, orange peel and vanilla to mixture in large bowl and beat until well combined. Add eggs one at a time, beating just until combined. Pour filling into crust. Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour and 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run a small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining ¾ cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon the caramel sauce in lines over the cream cheese mixture. Using the tip of a knife, swirl the caramel sauce into cream cheese mixture.
Release pan sides from cheesecake. Spoon sour cream into a pastry bag fitted with a small star tip. Pipe decorative border around cheesecake and serve.
Caramel Sauce:
1 ½ cups brown sugar, packed
4 tablespoons flour
1 cup boiling water
Dash salt
2 tablespoons butter
2 tablespoons heavy cream
¼ teaspoon vanilla
Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add additional water. Remove from heat; stir in butter, cream and vanilla.