pumpkin cinnamon rolls

Hello!  I can hardly believe this is my first pumpkin recipe of the season since it's one of my favourite things to bake with. 

For proof see here: pumpkin pie, pumpkin spice ice cream, pumpkin muffinspumpkin layer cake, pumpkin loaf in a pumpkin pan, pumpkin cupcakes with cream cheese icing, simple pumpkin soup, or pumpkin pull-apart bread!

Anyway, let's talk about these rolls!  You can make them in less than 90 minutes...hurray!  And they make your house smell like pumpkin spice/bread-y heaven.  Seriously.  The best.  Especially for those of use lacking in patience...ahem.  Definitely not me.

Fall is just moving along here, and I can hardly believe that October is more than half over!  My apartment is slowly being overtaken by every colour of pumpkin...and I couldn't be happier about that.


pumpkin cinnamon rolls

ingredients:

1/4 cup water

2 1/4 teaspoons active dry yeast 

1/4 cup white sugar (1 tablespoon for yeast mixture, 3 tablespoons in the rest of the dough)

3/4 cup pumpkin puree

1/4 cup butter

3 1/4 cups all-purpose flour (*important: don't add this all at once.  depending on your pumpkin puree thickness, and baking conditions, you may not need it all!)

1/2 teaspoon salt

1 egg

filling:

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 cup butter, softened

directions:

In a small bowl, add water, a tablespoon of white sugar, and yeast.  Stir together and set aside to rise.

In a small saucepan, stir together pumpkin puree and butter on a medium heat, stirring constantly.  Allow to cool slightly.

In a large mixing bowl, add 2 1/4 cups of flour, remaining 3 tablespoons of white sugar, and salt.  Stir in yeast and egg, and mix well.  Add in pumpkin and butter mixture.  Add in remaining cup of flour, 1/2 cup at a time (*note: you may not need all of the flour depending on the consistency of your pumpkin puree - you want your dough to pull away from the bowl, but not to get too dry.  A little stickiness is good as long as you can still work with it!)  Stir well until dough comes away from the sides of the bowl.

Turn dough onto a lightly floured surface, and knead for 5 minutes until smooth (again....it's better if you're dough's a little sticky here, rather than adding too much flour).

Cover with a clean, damp cloth, and let rest for 10 minutes.

Mix together the brown sugar, cinnamon, and soft butter.

Roll dough out into a 9x12 rectangle.

Spread butter-sugar mixture evenly across the dough.  Then, roll up the long side of the dough as tight as you can.  Pinch the seam where it ends, so that it doesn't come apart.  Use either a serrated knife to cut the roll into 12 even pieces, or you can use a piece of plain floss (slide it under the dough, bring it up, cross over each other, and cut).  

*Hint: I often trim the ends of the roll off and bake it in a mini pan to help the buns stay more even!

Arrange the twelve buns into a greased 9x13 pan.  Cover with a clean dish towel, and allow to rise for 30 minutes in a warm place.  (Or you can place them in a pie dish as seen in the photos above.)  I placed any extra bits or warped rolls into a greased muffin tin.

Bake at 375 degrees F for 18-20 minutes.  

Allow to cool slightly before removing from pan/pie dish.  Best served warm with a glaze/icing.


maple glaze

1 1/2 cup icing sugar

1/3 tablespoons butter (softened)

1/2 cup maple syrup

directions:

In a medium bowl, mix all ingredients together and adjust to taste/desired thickness.  Drizzle or spread over cinnamon rolls.


Happy pumpkin roll making!

caramel apples

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If you've been following along for a looooooong time, then you may know that I've shared this recipe for caramel apples before!  It's been years and years (and back when I blogged at "p.s.heart"), and I wanted to update the photos since they're one of my very favourite Fall treats.

This recipe is from Sprinkle Bakes, who was one of the first bloggers I ever followed, and she was such a huge influence on my decision to start a blog myself almost 8 years ago!  This caramel is so beautiful, shiny, and delicious, and perfect to make for a Fall party!

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Tips for success:

Use tart apples!  The tartness works so well with the sweet caramel, and you don't want it to be all overly sweet!

Invest in a candy thermometer!  It is so easy to cook your caramel a little too much and get caramel that's too hard (been there, done that!)

Have everything laid out and ready to go before you start cooking your caramel.  That means: parchment on a baking sheet.  Apples washed and dried and sticks skewered in already.

Have patience. (hahaha...)


Caramel Apples

recipe: Sprinkle Bakes/vintage church fundraiser cookbook

Ingredients:

*must have a candy thermometer for this recipe!

8-12 apples (I prefer tart apples, and used Elstar for these)
Sticks / cute forks / tree branches
1 can (14 oz.) sweetened condensed milk
2/3 cup heavy whipping cream
1 cup light corn syrup
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
1/2 cup butter (I used salted but you can use either)
1 tsp. vanilla extract

Toppings:

pretzels, chocolate chips, nuts, flaked salt, toffee bits, sprinkles, etc.

Directions:

1)  First, place a large sheet of parchment or a silicone mat on a work surface that will be able to hold all of your apples without them touching each other.  Set aside.

2)  Wash and dry your apples (the caramel won't stick if they're wet at all!) - this is especially important if your apples are waxed.  Remove the apple stems, and punch a guide hole for your stick using a metal skewer or skinny knife.  Insert stick into each apple, and make sure it's secure.

3)  For the caramel: in a 4-cup liquid measuring cup, stir together the sweetened condensed milk and heavy cream.  Set aside.

4)  In a medium, thick-bottomed pot, combine corn syrup, brown sugar, and white sugar.  Bring to a simmer while stirring, over a high heat.  When the mixture boils, add the butter.  Stir until the butter is melted, and reduce the heat to medium-high.

5)  Add milk/cream mixture in a small steady stream, whisking continually.  You want the caramel to keep boiling slightly.

6)  Reduce heat to medium, and attach a candy thermometer to your pot.  Be careful that the candy thermometer does not touch the bottom of your pot, as it will give you a false temperature reading.

7)  Bring to 250 degrees F while whisking to keep from burning.  This will take approximately 15 minutes or so.  So be patient!  Careful that it doesn't rise above 250 as your caramel will get too hard quickly!

8)  Remove from heat and stir in vanilla extract.

9)  Wait until the bubbling stops, and the caramel has a smooth glassy surface.  Tilt pan slightly so that caramel is deeper on one side, and start dipping apples.  Cover apples completely in caramel, and twirl and gently tap the stick on the side of the pot to help excess caramel drip off.  Place on parchment to set for about an hour.  Serve and enjoy!

[Optional]: Immediately after dipping, roll your apple in a topping: chopped nuts, chocolate, skor bits, coconut, etc.

Keep extras in the fridge until you're ready to eat them!


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Happy caramel apple making!

-Kelsey

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