Pumpkin Cinnamon Rolls

Here's a delicious recipe for Pumpkin Cinnamon Rolls from a blog called The Cook's Collection.

Pumpkin Cinnamon Rolls


These were quite a bit of work, but well worth it. I made them the night before and did the final rise in the refrigerator overnight. I drizzled a little glaze (see recipe) on top after I baked these rolls, but might omit it or try a cream cheese glaze next time. The recipe glaze was a bit too sweet for my family's taste.

Pumpkin is a brilliant addition to cinnamon roll dough. I usually think the cinnamon roll dough is a little bland, but the pumpkin dough had an amazing flavor. This recipe is definitely worth filing in the "special occasion" box! I can't wait for a holiday or brunch when I'll have an excuse to make it again.

Healthy, Fluffy Banana Pancakes

1/2c. wheat flour
1c. white flour
1 Tb. baking powder
scant 1 Tb. sugar
scant 1 tsp salt
1 1/4c. milk (plus a little more for thinning)
1 egg
3 Tb. melted butter
2 Tb. ground flaxseed (optional)
1 banana

Makes 8-10 pancakes

Mix dry ingredients in a bowl and make a well in the center. Combine wet ingredients in separate bowl, then pour into the dry ingredients. Stir until mixed, but do not over mix batter. Add more milk to thin the batter if needed.

Grease a skillet (I used a little butter) and cook pancakes over medium. When batter starts to bubble, add sliced banana on top, then flip pancakes. I needed to add a little more butter when I flipped the cakes to prevent them from burning.

Enjoy with maple syrup, or my personal fave: applesauce.

Coconut Cupcakes

And this is what I made with the other half can of coconut milk!  These are the best cupcakes I've had in a long time.  Maybe the best ever.  And I didn't even frost them.

http://www.marthastewart.com/recipe/coconut-cupcakes-with-seven-minute-frosting

Coconut Drumstick Curry

This recipe was great.  I didn't have any drumsticks, so I used okra instead.  Only change I'd make would be to add an entire can of coconut milk instead of 3/4 can.

Here's a link to the blog where I found it: http://dustandcolor.wordpress.com/2009/11/16/coconut-drumstick-curry/

Kale and Chickpea Stir Fry

1 bunch kale
1 clove garlic, crushed
1 onion, thinly sliced
2 cans chickpeas
2 Tb. olive oil
1 Tb. butter
salt

Chop kale into 2 inch strips. Sautee in olive oil w/ garlic, add a pinch of salt. When kale becomes slightly crunchy, remove.
Caramelize onion by cooking w/ butter over medium heat until translucent. Add chickpeas to pan and stir occasionally until chickpeas are warm. Mix in kale and season w/ salt.

If you have freshly grated parmesan on hand, it makes a great garnish. Salad can be served warm or cold.

This stir fry is a delicious way to serve kale!

Lemon Ricotta Cupcakes

http://littleprincetreats.blogspot.com/2008/06/so-sunday-i-had-desire-to-make-some.html

I had plenty of lemons on hand, and found this recipe for raspberry lemon ricotta cupcakes. I decided to omit the raspberries but otherwise followed the recipe exactly. I was disappointed in the texture of the cupcakes. They had lots of tunnels and air pockets, and tasted very chewy. I think they were overmixed and overdone. Bummer! The flavor was fantastic, but I just need to get the texture right.

Rating: 1 Star

Roast Beet Salad

4 large beets, peeled and cut into sixths or eights
2 Tb. goat cheese, crumbled
4-6 fresh mint leaves, chopped
dash sea salt
dash olive oil

Preheat oven to 375 degrees. Place beets in a roasting pan and drizzle with olive oil. Toss to coat and sprinkle with sea salt. Roast for 35-40 mins, stirring every 10 mins so they don't burn. Allow beets to cool completely. Mix in goat cheese and fresh mint. Serve chilled. (Serves 2 as a side salad)