Last night’s dinner
What a weird combination but it was really, really, good and I’m glad that I made it because I must have had to leave it at least a half a dozen times. I made a nice mash of parsnips and carrots with a bit of nutmeg, butter and chopped parsley and some stirfried brocolli to round things out.
I didn’t post a picture yesterday so I thought I would gratuitously show off my wee Madison in her exersaucer for the first time.
We’re having my father-in-law stay with us for a bit and I want to have things for him that are light but nutritious and above all comforting. This says cinnamon buns to me (except for the nutritious part). The recipe is from:
I’ve been looking for an excuse to make these for awhile and have been reading this terrific girl’s blog/site for awhile. Everything is vegan and she is a hoot!
This recipe is going to work for today as I can get them going and then put them in the fridge for the final rise. When we get home tonight after talking to the priest I can throw them in the oven and 30 minutes later they will be ready to devour. What can I say? When something bad happens the women in my family like to lull everyone into a sugar coma.
Pumpkin Cinnamon Rolls
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4cup Pumpkin Puree
1/4 cup soy milk
1/4 cup margarine, melted
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract
In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
Punch the dough down; cover and let rest for 5 minutes.
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°.
Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
Sift the powdered sugar into a small bowl. Add the water and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.