Pumpkin Dinner Rolls

Last year at Thanksgiving was the first time Rob and I hosted.  Granted, it was only for us and my mom and brother, but we wanted to put out a nice, traditional, Thanksgiving meal.  That said, I thought it would be a good idea to have fresh dinner rolls to go along with the dinner.  I picked out two recipes: plain biscuits and sweet potato biscuits.  This is one example of how I should NEVER experiment with a new dish as I'm preparing to serve it.  So if you walk away with anything you read here, take this:  ALWAYS experiment in advance to avoid mishaps.

Yes, the biscuits were a disappointment.  They came out OK... except they had no real flavor to them.  And I guess because they were biscuits, they seemed on the heavy side.

Keeping last year's defeat in mind, I decided to make different rolls - and I specifically went for dinner rolls, not biscuits.  I figured dinner rolls would be lighter in general.  As I did last year, I picked out plain rolls and winter squash rolls.  Silly me, I didn't learn my lesson from last year.  On Wednesday night, yes, the night before Thanksgiving, I'm preparing the dough for the new rolls.  At first everything seemed to be fine.  I even sampled the dough and it tasted great.  I was really looking forward to making this with the dinner. 

My plan was to make the dough, allow time for it to rise, knead, then place in the fridge overnight so it could rise again.  Then sometime before dinner the next day I'd roll them into balls and stick them in the oven.  It seemed like a great plan. 

Except...

When I took the dough out of the fridge and started rolling dough balls, the dough seemed kinda heavy.  But, I figured they'd bake/cook and come out fine on the other end.  Wrong!

After keeping the rolls in the oven for the exact amount of time the recipe called for, I took them out.  I picked up the first roll and it was as heavy as a hockey puck.  I was dumbfounded.  I split it open and the inside was completely raw.  Rob came by to examine them and he saw how undercooked they were.  He picked them up and made some comment about how they could be used as a weapon.  Right.  Foiled again by stupid bread!

So both Rob and my mom tried assuring me that it's ok to have an Achilles' heel when it came to cooking/baking.  Rolls were clearly mine.  However, I wasn't satisfied to go along with it.  I had to know exactly where I failed.

The next day I set out to make another batch of rolls.  This time I just went with a half batch of Winter Squash Rolls - for which I used pumpkin.

I followed the recipe exactly as it was written.  It had one difference between what I did on Wednesday night and what I was doing then: on Wednesday night after letting the dough rise the first time, I stuck the dough in the fridge.  This time, I allowed the dough to rise (for the second time) at room temperature.  THIS MADE THE ALL THE DIFFERENCE.

This was where I failed the first time.  Apparently sitting in the fridge prevented the dough from rising properly.  What I should have done was allow the dough to sit out and warm up to room temp. then allow it to rise again.  But I didn't.

Anyhow, I'm thrilled to announce that I can make delicious dinner rolls!

I got the recipe here from allrecipes.com

WINTER SQUASH ROLLS

INGREDIENTS:

1 1/2 cups cubed winter squash

1 cup scalded milk

2 (.25 ounce) packages active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

6 cups all-purpose flour

1/2 cup white sugar

2 teaspoons salt

1/2 cup shortening

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.               

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.               

PERSONAL NOTES:

These rolls are fantastic!  As I mentioned above, be sure to follow the directions exactly for allowing the dough to rise or you will end up with winter squash lead balls.

I chose to use pumpkin puree for mine and they were delish.  Generally speaking, I prefer to use either the pureed pumpkin or frozen butternut squash.  Cutting, cleaning and cooking the actual squash is a real pain.  Make your life easier and go for the already pureed stuff.  It will still taste great.

Instead of the shortening, I used real butter, melted down.  When it comes to making breads, I prefer to use real butter instead of Crisco or lard.  I mean...ick. 

Finally, I used an egg wash on the roll.  I took one egg, lightly beaten, and I brushed it over each roll.  It gave the rolls a nice shine. 

Pumpkin Pie (part deux)

Yes, I did just make a pumpkin pie last week to experiment before making one on the actual Thanksgiving Day.  Yes, it did turn out just fine.  Yes, I was going to make it yesterday until I found this recipe and made it instead. 

The Verdict?  YUMMY!!!

What's the difference between last week's pumpkin pie and yesterday's masterpiece?  Vanilla ice cream.  Who knew? 

Growing up, I was always a fan of Mrs. Smith's pumpkin pie.  Yes, it's store bought, but it never disappoints.  This pumpkin pie tastes exactly like Mrs. Smith's.

PUMPKIN PIE (part deux)

INGREDIENTS:

1 1/2 pints vanilla ice cream, softened

3 eggs

1 3/4 cups pumpkin puree

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 (9 inch) unbaked pie shells

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.

Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.               

PERSONAL NOTES:

I made this pumpkin pie exactly as the recipe states.  Exactly.  No subsitutions.  I will tell you though, that I did use Hagen Dazs vanilla ice cream.

SO GOOD!!!

Thanksgiving Cheesecakes!

I was so excited when I made these I snapped the pics before I took them out of the oven! 

Recently, I ordered a pack of four mini-springform pans (4 1/2").  It gave me the opportunity to make two different kinds of cheesecakes without overdoing it.  As you can see by the picture, I made vanilla with chocolate marble cheesecakes and pumpkin cheesecakes.


PUMPKIN CHEESECAKE
(This recipe is from October 2011's Food Network Magazine, from Emeril Lagasse)

INGREDIENTS:

1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers)
1 cup pecans, ground
1 stick unsalted butter, melted
2 pounds cream cheese, cubed and softened
1 cup packed light brown sugar
6 large eggs
1/2 cup heavy cream
1/2 all-purpose flour
Pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 cups canned pure pumpkin

DIRECTIONS:

1...Prepare the cheesecake:  Preheat the oven to 350 degrees.  Combine the wafer crumbs, ground pecans and melted butter in a bowl.  Press into the bottom of a 12-inch springform pan.  In a food processor fitted with the metal blade, mix the cream cheese until smooth.  Add the brown sugar and process until blended.  Add the eggs, one at a time, processing until fully incorporated, then blend in the heavy cream.  Add the flour, salt, cinnamon and vanilla and blend until smooth.  Add the pumpkin and blend until smooth. 

2...Pour the filling over the crust in the pan.  Bake 1 hour, 15 minutes, or until the cheesecake is just set.  Remove from the oven.  Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.  Let cool completely before slicing.


PERSONAL NOTES:

For starters, this recipe has a bourbon-spiked cream topping that I didn't even bother with.  It just doesn't need it.

Instead of using vanilla wafer crumbs, I used a box of Walker's shortbread cookies.  I added 2 tablespoons sugar and 2 tablespoons of melted butter.  I combined these items in my food processor then pressed them into the pan as directed.  From there I BAKED the crust for 10 minutes to set.  I feel this helps the crust from becoming soggy.  It works.

BEWARE: Emeril lies!  Once the cheesecake is baked, LEAVE IT TO COOL IN THE OVEN.  Crack the oven door open just a little and turn off the heat.  Leave it like this to cool for an hour.  This is what will prevent your cheesecake from cracking!  I listened to Emeril the first time and used the knife to cut the cake away from the sides and it cracked all over the place. 


VANILLA CHOCOLATE SWIRL CHEESECAKE
(This recipe originally appears here from allrecipes.com)

INGREDIENTS:

15 graham crackers, crushed
2 tablespoons butter, melted                    

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.               

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.               


PERSONAL NOTES:

Since I made this as a vanilla-chocolate-swirl cheesecake I deviated from the above recipe. 

Instead of graham crackers I used the Nabisco chocolate wafers for the crust.  In a food processor, I blended the chocolate wafers, 2 tablespoons sugar, 2 tablespoons butter.  Once pressed into the springform pan, I baked it for 10 minutes in a 350 degree oven to set. 

For the chocolate swirl, I melted down one 1 oz semi-sweet chocolate square and combined it with 3/4 cup cheesecake (I did make the mini cheesecakes.  If I made a full sized cheesecake I would have melted down two 1-oz squares and mixed it with 1 1/2 cups cheesecake).  Using a teaspoon, I dropped 3 dollops of the chocolate on top and used a knife to swirl.  YUMMY!

I almost forgot!  I used a vanilla bean for this recipe.  It made a HUGE difference.  So when you cut into the cheesecake, you can see the vanilla flecks in it.  It was so much better!!!


Thomas Jefferson's Macaroni & Cheese

This was my main course at yesterday's Thanksgiving dinner (I say it was "my" main course since I was the only one at the table not eating turkey). It was the first time I'd made it and it was SO good.  I included some fine cheeses which I feel made this basic dish just that much more extraordinary.

The original recipe can be found here. I made several modifications to it of course.

THOMAS JEFFERSON'S MAC & CHEESE



INGREDIENTS:

1 lb elbow macaroni
3-4 cups of grated sharp Cheddar cheese, or whatever
1/4 cup butter
1/4 cup flour
1/4 tsp dried thyme
1/4 tsp cayenne
1/8 tsp white pepper
1/4 tsp Worcestershire sauce
1 tsp salt
pinch of nutmeg
1 tsp Dijon mustard
3 cups milk
1/2 cup Panko breadcrumbs plus 1 tbsp butter

DIRECTIONS:

1...Cook pasta by following the directions on the box.  Cook only to al dente, about 8 minutes.

2...Using a large saucepan, combine milk, mustard, Worcestershire and butter over medium heat.  As it warms up, add cheeses, thyme, cayenne, pepper, salt, nutmeg and flour.  Stir until all cheese is melted. 

3...Combine cheese mixture with the pasta in a 9x13 pan.  Combine the breadcrumbs with the butter and evenly spread over the macaroni.

4...Bake in a 400 degree oven for 20 minutes.  Allow it to cool about 5 minutes before serving.

PERSONAL NOTES:

This was absolutely scrumptious!  I used 1 cup Wisconsin cheddar, 1 cup Dutch gouda, 1 cup Gruyere and I went half a step further and added 1/2 cup cubed Velveeta.  Yes, Velveeta.  I went through all the trouble to add the other "nice" cheeses and I go and add processed cheese.  Why?  It made it a little creamier.  And I wanted it in there, no apologies.

I also used regular breadcrumbs instead of the Panko.  It was still magnificent - and very rich.

One important note I should add, I only made HALF the amount since I was pretty much the only person eating this for dinner.  That said, I used a Pyrex glass loaf pan instead of the 9x13 pan.  I only made 1 box of elbow macaroni (quinoa pasta :) BUT... I used the same amount of cheese! It ended up being even richer and creamier.  SOOOOOOO good!

Pumpkin Pie (recipe)

It's almost Thanksgiving.  This year, I decided to take the plunge and try making a pumpkin pie.  No, I've never made one before.  I wanted to take the time in advance to experiement with the pie so I could avoid last-minute suprises. 

So far, the pie looks YUMMY!  I have to wait for it to cool a bit before trying.  (By the way, the recipe is here).

 












PUMPKIN PIE

INGREDIENTS:

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

DIRECTIONS:

1...Preheat oven to 425 degrees F.

2...Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.               

3...Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)               

Personal Notes:
I replaced the 3/4 sugar with 1/2 cup brown sugar and 1/4 cup granulated sugar.  A

lso, this recipe as followed makes more filling than a 9" pie plate can handle.  I had to dump some out so it wouldn't overflow. 

For the spices, I used pumpkin pie spice.  People may tell you to use the individual spices as directed, but really, pumpkin pie spice has the same blend.  It works for me.

Kalamata Olive, Tomato, and Cheese Melt

This is another recipe I came across from allrecipes.com. It looked good so I thought I could make it to have for a few meals. 

KALAMATA OLIVE, TOMATO AND CHEESE MELT

INGREDIENTS:

1 (16 ounce) package rotini pasta
2 tablespoons olive oil

1 small onion, chopped

1 jalapeno pepper, chopped

1/2 medium green bell pepper, chopped

1 (28 ounce) can diced tomatoes

1/2 cup red wine

20 kalamata olives, pitted and chopped

2/3 cup crumbled feta cheese

2/3 cup shredded reduced-fat Cheddar cheese

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.               

Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.               

Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.               

PERSONAL NOTES:

I threw in sundried tomatoes to the mix for some additional flavor.  It goes really well with everything else in there.  I also used quinoa pasta. I just like it better.  I also lightened up the feta cheese and went with reduced fat.  For the wine, merlot :)

Overall I like the dish, but it's nothing special.  I'll probably make it again at some point.  Although, I generally stay away from pasta dishes unless there's something irresistible about them (like the Butternut Squash Mac & Cheese).

Makes 8 servings, 420 calories/serving.

Pumpkin Cream Cheese Muffins

Yes, we're back to the pumpkin recipes.  Really though, it's only because I have pumpkin puree left over from last week's baking.  When I saw this latest recipe I thought they sounded delish - and they are!

PUMPKIN CREAM CHEESE MUFFINS

INGREDIENTS:

2 1/4 cups all-purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1/2 cup canola oil

24 pecan halves

Filling:

1 (8 ounce) package cream cheese, softened

1 egg

1 tablespoon sugar

Makes 24 muffins

DIRECTIONS:

For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.               

Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.               

Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

PERSONAL NOTES:

As per usual, I lightened the recipe where I could.  I used Egg Beaters for the eggs, unsweetened applesauce for the oil and I omitted the pecans.  Although, I purposely left out the pecans because I'm not a big fan of them.

The muffins came out great - even without the pecans.  I halved the recipe and came out with 10 muffins (I like them a little bigger).  Each muffin is about 160 calories.