Thanksgiving Faves

IMG_4672{pumpkin pie cookies}

Happy Thanksgiving Week! Are you ready for Thursday? I’m clearly running behind this week, as this was supposed to be a Friday Faves post, and then a Monday Faves post, and now here we are, two days before the big day. You probably have all of your menu planning figured out, your shopping done, and everything prepped as much as possible by now.  But hopefully a few of these links might still come in handy, or perhaps like me, you can just bookmark them for next year.

FullSizeRender{Glassybaby + glitter leaves}

IMG_4646{my favorite side dish}

IMG_1041{Harper’s Thanksgiving present from Auntie}

IMG_4767{I got these outfits on sale at Baby Gap last fall – so excited they finally fit}

Pumpkin Custard with Cookie Crumble Crust and Bourbon Chantilly Cream



If you were planning on making a pumpkin pie for that little holiday we have coming up next week, I have an alternative for you. All the creamy, custard-y, fall-spiced deliciousness of pumpkin pie, but without breaking out your food processor, getting flour all over your countertops, rolling out any crust, etc. And not a single can of evaporated milk. Sound good? I thought so too, especially when my batch yielded 10 individual custards instead of 8 and I was able to sample two one and still have 8, aka a full pie’s worth of servings, leftover.

Thanks to the blog post that introduced me to this cake, I ordered the “Rustic Fruit Desserts” cookbook this past June. As with most of my impulsive cookbook purchases, I had already forgotten about it by the time it arrived on my doorstep two days later. And as also with most of my impulsive cookbook purchases, I flipped through it and then put it in a pile of things I absolutely intended to carefully read and/or do something with ASAP, where of course it lay buried until a week ago. But it was meant to be, because I rediscovered it this week, in mid-November. I’m not sure pumpkin custards would have spoken to me as strongly back in June.





We’ve done piecakecookies, granolamuffinscinnamon rollsbreadbread pudding, soup…..but I don’t think there’s such a thing as too many pumpkin recipes, especially when everyone’s favorite holiday is a week away. At least let’s hope not, since that list makes me realize that this is B&B’s 10th (!!!) pumpkin recipe. Aside from the pie tin and the pastry crust, this custard looks a lot like pumpkin pie – and as it turns out, tastes a lot like pumpkin pie. But even better, if that’s possible. And the best part is it takes literally 15 minutes to throw together (not counting the hour in the oven and the minimum 5 hours chilling in the fridge once it’s out of the oven – so it does require a bit of planning… and of course the potential trip to Crate and Barrel for whatever number of ramekins it takes to get you from the number you can dig up in your cupboards to 8).

The recipe as written calls for vanilla shortbread cookies for the crust – and the cookbook includes a recipe for them. I’m leaving it out here because I used a combination of store-bought gingersnaps and graham crackers instead (the recipe suggested gingersnaps as an alternative, I love a good graham cracker crust, and – confession – I first learned of the gingersnap/graham cracker combo from a recipe for a really yummy pumpkin cheesecake tart from the Smitten Kitchen Cookbook that I’ve made every year since her cookbook came out, and it’s pretty much the best thing ever). You could use any type of cookie you like, however.





Re: Chantilly Cream. Doesn’t that sound fancy? Turns out it’s just sweetened whipped cream. (As if we weren’t already sweetening our whipped cream?) The recipe told me to whip the cream by hand, which I tried to do but it didn’t take me long to switch to an electric mixer. Add a little sugar and vanilla halfway through, and perhaps a little brandy (as the recipe suggests), or bourbon (as I did). I’m not a huge bourbon drinker but I try to keep a bottle of Knob Creek on hand at all times, mainly for cooking but also because every once in awhile you have a friend that wants a glass of bourbon, and don’t real adults keep a fully stocked bar? Of course when I went to look for my Knob Creek as I was making the whipped cream I realized I was out (too many peach dumplings this summer!), but I did find a mini bottle of Maker’s Mark in my freezer. No idea where it came from, but it turned out to be delicious. I only used 1/2 teaspoon, and it was perfect – I would definitely recommend adding it if you have any on hand, although maybe not if you’re going to be feeding this to small children (I don’t think 1/2 teaspoon of alcohol in one cup of cream, which yields 2 cups once whipped, would be enough to hurt anyone when a single portion would work out to be 1/8th-1/10th of 1/2 teaspoon, aka a very trace amount, but just FYI. If I had offered the bowl of whipped cream to my one year old nephew I think he might have eaten the whole bowl, so just something to keep in mind).


One Year Ago: Pumpkin, Sage, and Brown Butter Loafs
Two Years Ago: Carrot Mac and Cheese
Pumpkin, Previously: Cookies, Granola, Soup, Bread Pudding, Muffins, Cake, Pie, Bread, Cinnamon Rolls

Pumpkin Custard with Cookie Crumb Crust, from Rustic Fruit Desserts

Serves 8-10

1 1/4 cups crushed cookie of your choice (original recipe suggests vanilla shortbread, I used a combination of graham crackers and gingersnaps but either would be fine on their own)
2 cups half-and-half
2 eggs
4 egg yolks
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 tablespoons unsulfured molasses (recipe suggests Barbados, I used Grandma’s because I had it in the fridge)
2 cups pureed cooked pumpkin, or 1 15-ounce can pumpkin puree (note: not pumpkin pie filling)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon pure vanilla extract
Chantilly cream (recipe below), extra cookies, and cinnamon, for garnish

Chantilly Cream:

1 cup cold heavy cream
1 teaspoon granulated sugar
1/2 teaspoon pure vanilla extract
Recipe suggests adding Brandy, I used 1/2 teaspoon Bourbon (you could up it to 1 teaspoon but it might be pretty boozy)

To make the Custard: Preheat your oven to 325 degrees F. Divide crushed cookies among 8 5-ounce ramekins. In a small saucepan, bring the half-and-half to a light simmer over medium-low heat. Whisk the eggs and yolks together in a bowl, then whisk in both sugars and the molasses. Slowly pour the hot half-and-half into the egg mixture while whisking continuously. Stir the pumpkin, salt, cinnamon, ginger, cloves, and vanilla together in a large bowl. Slowly add the egg mixture, whisking just enough to combine ingredients; this will keep air bubbles to a minimum, which contributes to a creamier texture when baked.

Set a fine-mesh sieve over a 6-cup measuring cup or a bowl with a pour lip, then strain the custard into the measuring cup. Distribute the custard evenly among the ramekins, filling them almost to the top. Place a large roasting pan on the center rack of the oven, put the ramekins in the roasting pan, and carefully add enough hot water to the pan to come halfway up the sides of the ramekins.

Bake the custards for 50-60 minutes, or until puffed slightly on the edges and almost set when jiggled. Carefully remove the ramekins from the pan and place on a wire rack. Cool completely on the rack before covering lightly with plastic wrap and refrigerating for at least 5 hours and up to 2 days. Serve garnished with a small dollop of Chantilly cream.

Storage: The custard itself is best if eaten within 2 days, but any leftovers will keep in the refrigerator for up to 4 days.

To make the Chantilly Cream: Chill a metal bowl and whisk (or beaters). Pour the cream into the bowl and whisk until soft peaks form. Add the sugar and vanilla (and bourbon or brandy, if using) and continue whipping the cream until it hangs but does not fall from the whisk. Alternatively, if you are using an electric mixer, start whipping the cream on low speed, then gradually increase the speed until the mixer is on medium speed. (Recipe recommends whipping the cream by hand so that you have “more control over the process.” I tried that to begin with, but my arm got tired well before any soft peaks were forming so I happily relinquished control and switched to an electric mixer).

Storage: Chantilly cream is best if served immediately. You may refrigerate it in  covered container for up to four hours, but you may need to rewhip some of the cream at the bottom of the bowl before serving.

Top chilled custards with Chantilly cream, sprinkle cream with cinnamon, and serve with a gingersnap on the side. Yum!


White Bean and Swiss Chard Pot Pies (with or without Pancetta)



About two and half years ago, in the infancy of this blog, I posted a recipe for Barefoot Contessa’s chicken pot pies. In that post, I told you all that I don’t actually eat chicken pot pies. That still holds true to this day – I’ve made them a number of times between then and now, and I always give them away – I have a bite here and there just to make sure they’re edible, and I know they’re good, but they’re just easy for me to pass up. I first made this white bean version when Deb’s cookbook came out three years ago, and I haven’t made them since (until now) because I actually do eat them. I ate half of one when they came out of the oven the other night, even though I was going to dinner an hour later. I’m debating defrosting one for dinner tonight. My mouth is literally watering just thinking about them, that’s how good they are. They’re worth an extra mile or two on the treadmill – even if it’s an extra mile or two every day for the next two weeks.





I think one of the reasons I love this recipe so much is because I just adore the white bean and greens combo – remember my soup? Deb also introduced me to this stew, which is essentially a fancier version of my soup – but it calls for wine, which is always fun, and you get to serve it on a piece of garlic toast. Next on my list: Molly’s braised beans with escarole.  Beans and greens just feel healthy and hearty and comforting to me, I guess – the perfect cozy fall or winter meal – although the sauce and crust definitely negate most of the health factor in this case.

Another reason I have a hard time turning these pies down is because the filling is absolutely divine – the sauce is creamy and velvety and decadent, basically like a chicken pot pie sauce without the chicken, but not quite as rich (it doesn’t actually contain cream). The recipe as written is technically called “Pancetta, White Bean, and Swiss Chard Pot Pies” – although Deb tells you to feel free to skip the pancetta. I eat chicken but not pork (don’t ask me to explain why) so I’m ok with chicken broth but I leave the pancetta out. You can make it fully vegetarian by using vegetable broth, but the chicken broth is pretty dang good. Of course I don’t miss it at all, but I’ve made these pies with pancetta in the past and the people I fed them to felt pretty strongly I was missing out, so if you don’t have an issue with pork I would recommend trying it – I include instructions for either version, or a combo of both, below.





But finally, the thing I love most about these pies, the reason I was burning my tongue inhaling one the other night as they were steaming-hot-out-of-the-oven and I needed to save my appetite for dinner, is the crust. Yes, I love the beans and greens, but if I’m craving that I can make my soup (in a fraction of the time). If I want something richer and heartier I’ll make Deb’s stew. This pie crust, however, takes these from being really really good pot pies to absolutely freaking to die for delicious pot pies. And I’m not really even a pie crust person! Deb describes it as croissant-like, and she’s right, it’s a pie-crust-croissant-combination in the best way possible. She adds sour cream and vinegar to the dough, and I don’t know why we haven’t been doing that all along, with all pie crusts, because it does something really miraculous. The crust is flaky and buttery and slightly tangy – the filling really would make a delicious stew all on it’s own, but once you try this crust you would never not make it (although I will say, Ina’s version holds it’s shape much better, thanks to the crisco). If you’re wondering why I wouldn’t just use this crust for chicken pot pies, it’s because I’m perfectly happy not eating them, and I’m afraid trying them with this crust would give me a newfound love for chicken pot pie – which is basically the last thing I need.





So now you know why I can only make this recipe once every three years, and/or for very special occasions (funny story, I actually made these for my cousin who just had her third baby, and who is a strict vegetarian – so as I was pouring the chicken stock into the pan it dawned on me that I’ll need to make her a new batch….and thus these are calling my name from the freezer). Apologies for the excess of photos, and the entire paragraph devoted to pie crust (it’s a long recipe, an even longer blog post – if my high school English teachers/law school legal writing professors could read this they would cry). Full disclosure, this recipe will take you about two hours – longer if your pies need extra time in the oven like mine did – but I think you’ll find it time well spent.

Two Years Ago: Pumpkin Pie Cake (there’s no “one year ago” as apparently November 2014 was a bad blogging month for me!)
Pot Pies, Previously:
Chicken, two ways

White Bean and Swiss Chard Pot Pies, from Smitten Kitchen (on her blog and in her cookbook)

Yield: 4 large pot pies (would also work well in an 8×8″ baking dish)

For the Crust:

2 cups all-purpose flour
1/2 teaspoon table salt
13 tablespoons (1 stick + 5 tablespoons from a second stick) unsalted butter, cold and diced
6 tablespoons sour cream or greek yogurt
1 tablespoon white wine vinegar
1/4 cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash (for topping crust)

For the Filling:

2 tablespoons olive oil
4 ounces (3/4 cup to 1 cup) 1/4″ diced pancetta, optional*
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped (I used 2)
1 large celery stalk, finely chopped (I used 2)
Pinch of red pepper flakes
Salt and pepper, to taste
2 cloves garlic, minced
Thinly sliced swiss chard leaves from an 8-10 ounce bundle, approximately 4 cups (I just use an entire bunch, large or small, without worrying about ounces or cups)
3 1/2 tablespoons unsalted butter (remainder of second stick from crust, plus an additional 1/2 tablespoon)
3 1/2 tablespoons all-purpose flour
3 1/2 cups chicken or vegetable stock, ideally low-sodium
2 cups white beans, cooked and drained, or from about 1 and 1/3 cans (I used two whole cans)

Make Crust: In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add butter, and using a pastry blender or your fingers, mix butter into the flour mixture until it resembles little pebbles. In a small dish, whisk together sour cream, vinegar, and water, and combine with butter/flour mixture. Using a flexible spatula, combine until mixture forms a dough. You may need to use your hands to knead it a few times (it will be sticky). Pat into a flat-ish ball and refrigerate for one hour (or up to two days – but it needs at least an hour, which conveniently is about the time it will take you to chop your veggies and make the filling).

Make Filling: Heat olive oil in large saucepan or dutch oven over medium heat (if using pancetta, see * below). Add onions, carrot, celery, pinch of red pepper flakes, and a few pinches of salt, and cook for about 7-8 minutes, until vegetables are softened and beginning to brown. Add garlic and cook for one minute longer. Add greens and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste, transfer to a bowl, and set aside.

Make Sauce: Wipe out your pan, add butter, and melt over medium-low heat.  Add flour, whisk to combine, and cook for two minutes. Slowly whisk in the broth, one ladleful or splash at a time, mixing completely with each addition. Once all the broth is added, bring mixture to a boil, stirring constantly, and then reduce to a simmer. Cook until sauce is thickened and gravy-like, about 10 minutes, and then remove from heat and season with salt and pepper. Add white beans and veggie mixture (and pancetta, if using).

Assemble Pot Pies: Preheat oven to 375 degrees F. Divide filling between four large ramekins (you could also use ovenproof bowls).  There should be a total of 6 cups of filling, or 1 1/2 cups per ramekin (I somehow had a greater volume of filling and chose to fill all four ramekins very full rather than filling a fifth, which was fine except that they all boiled over; if you would rather have a pretty crust than a super-hearty portion – I certainly would! – make sure not to fill ramekins too full). Set the ramekins on a baking sheet. Divide the dough into four pieces and roll each into a circle large enough to cover the ramekin and leave a 1″ overhang (I used large ramekins and had plenty of dough). Whisk the egg wash (1 egg + 1 tablespoon water) and brush it lightly around the top rim of the ramekins so that dough will stick. Drape pastry over each ramekin, pressing lightly so that the dough sticks to the dish. Brush crusts with egg wash, then use a sharp knife to cut slits or decorative vents in each to help steam escape. Bake until crust is bronzed and filling is lightly bubbling (hopefully only lightly!) through vents, 30-35 minutes (mine took about 45 to get the crust bronzed, and still not as bronzed as Deb’s photos).

To Make Ahead: the dough, wrapped in plastic wrap and then in a freezer storage bag, will last up to two days in the fridge or a couple months in the freezer. The filling can be made up to a day in advance and kept covered in the fridge.

*If Using Pancetta: Before cooking your veggies, sauté pancetta in one tablespoon olive oil over medium-high heat until brown and crispy, about 10 minutes. Remove pancetta from pan with a slotted spoon and drain on paper towels. Leave pancetta renderings in the pan, add an additional tablespoon of olive oil, and then sauté veggies as written above and go from there. Add pancetta back to filling when you add veggies and white beans to sauce. If you’re feeding a group that’s half pancetta-friendly and half not, rather than cooking all the veggies in the pancetta renderings, just make the pancetta-free version, cook the pancetta separately, and then stir it into the individual pot pies.


Friday Faves

IMG_4132{post-halloween indulgences}

Happy first week of November! What are you up to this weekend? I have a family birthday party tonight, and my good friends’ housewarming party tomorrow….two excuses to do a little fall baking and perhaps sangria-making! Trying to soak up these crisp, sunny fall days before they turn into the rain we know is coming. Hope you have a lovely Friday ~ some links and pics, if you’re interested:

  • How delicious does this apple cider sangria sound?
  • Adele is back! (I’ve missed her).
  • Making these tonight for a children’s birthday party.
  • Can’t wait to binge-watch Aziz Ansari’s new show!
  • Should I ask for these for my birthday? (These are cute too, and on sale!)

IMG_4047{kabocha squash and ricotta toasts – more delicious than they look}

IMG_4216{red cups are here! (although apparently the “real” holiday cups debut next week?)}

IMG_4215{can’t wait to read this}

IMG_4218{cutest little pumpkin and little(r) ladybug!}

IMG_4217{and a bonus photo, just because – such mean parents and auntie!}

Butternut Squash Risotto with Pistachios and Lemon


Ugh, you guys. I’ve been trying to get motivated to cook all week, and I really just couldn’t do it. When I first started this blog, I had so many recipes I was excited to make and share. I’m not sure if I’ve made all of them or what, but here it is November, the month of roasted veggies and soups and comfort foods and pumpkin spice and basically all of my favorite things, and I’ve been completely uninspired. Yesterday I decided I would perhaps just take the month off. I mean, I had posted consistently for the past seven weeks – that’s almost two whole months – so certainly I deserved a break. But then, this morning I remembered a recipe I’ve been meaning to make for the past five Novembers now (I know that it’s five because the cookbook where it comes from was a hostess gift from my friend Lindsay, when a group of us threw her a baby shower for her little guy who turns four next week, sob!). Butternut squash and risotto are two of my favorite things, so I don’t know how it’s taken me so long, but for whatever reason it has. All of the sudden I inspired not only for the blog, but for dinner too.




Risotto is one of those things that I think a lot of people are afraid to try at home for fear that it’s too much work. Or at least, risotto is one of those things that I used to be afraid to try at home because I feared it was too much work.  While it does require a half an hour of hanging out near your stove, it’s a half hour where all you have to do is stir a pot and maybe drink a glass of wine (the recipe calls for one third of a cup, which leaves a lot of wine left for drinking). The prep time is pretty minimal – at least if you use a food processor to grate the squash – so all things considered this is a relatively easy meal to throw together. Once your squash is grated and your leek is sliced, you get to just stand by the stove and stir, chatting with whomever is in your kitchen or scrolling through your instagram feed from the day. I minced my garlic straight into the pan, and once the risotto was done cooking zested the lemon and squeezed the juice right in as well.


I have a few tips, but they’re pretty minor. (1) I wasn’t sure how much half a pound of squash was, so I used two cups, the better part of the small squash I had on hand. (2) At first I found the rice was sticking the the pan quite a bit, which was why I used a little extra wine to deglaze the pan. Nothing like dumping wine straight from the bottle into a Le Cruset to make you feel like a real chef! (3) At the beginning my rice was absorbing the stock pretty quickly, so I was worried I would get through the 6 cups before the 25-30 minute cooking time, which is what happened. Although the sauce was creamy after 30 minutes, the rice was still a little crunchy, so I added a bit more stock and left it on the stove for five minutes longer, at which point it was perfect. (4) The reason the cheese is optional in the recipe as written is because Melissa’s husband doesn’t eat cheese. As such, she uses it as an optional garnish, but I stirred a bit in as well. The risotto doesn’t really need it, but I find that parm makes everything better. Finally, (5), I was a little iffy on the pistachios but decided to follow the recipe to the letter for the sake of the blog (you’re welcome). They’re $$$ – even buying a small amount in bulk was $10 – and hard to chop. I expected I would write that you didn’t need them – but while again the risotto would be delicious on its own, I was pleasantly surprised to find that they in fact add quite a bit both in terms of flavor and crunch.


OK so there you have it – my “weekly” post at 4:30 on a dreary Thursday afternoon – late, but still with enough time for you to make this for dinner tonight. Trust me, you’ll be glad you did.

One Year Ago: Green Chile Posole
Two Years Ago: Curried Butternut Squash Soup
Risotto, Previously: Corn Risotto-Stuffed Peppers
Melissa Clark, Previously: Double Coconut GranolaOlive Oil Banana BreadSplit Pea SoupCorned Beef and CabbageRoasted HalibutCarrot Mac and CheeseKale SaladSesame Soba SaladBrown Butter Nectarine CobblerPort-Braised Short Ribs, Capellini with Bacon, Rosemary, and Tomatoes

Butternut Squash Risotto with Pistachios and Lemon

1/2 pound peeled butternut squash
6 cups (approximately) chicken or vegetable stock
3 tablespoons unsalted butter
1 medium leek, thinly sliced
1 garlic clove, finely chopped
2 cups arborio rice
2 rosemary branches
3/4 teaspoon kosher salt, more to taste (I used low sodium chicken stock and found that I needed quite a bit more salt)
1/3 cup dry white wine (I added a couple additional splashes)
Finely grated zest of one lemon
1/2 teaspoon freshly squeezed lemon juice, plus more to taste ( I used quite a bit more)
Freshly ground black pepper to taste
1/4 cup chopped salted pistachios
Grated parmesan cheese, for serving (optional)

1. In a food processor fitted with a grating attachment, shred the squash. (Or use a box grater, but it will be harder to do.  You can also just dice into small cubes, which will taste just fine but won’t dissolve into a sauce like the shreds do). In a small saucepan, bring the stock to a simmer. Melt the butter in a large skillet or dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about one minute longer. Add rice, squash, rosemary, and salt. Stir until most of the grains of rice appear semitranslucent, 3-4 minutes. This means they have absorbed some of the fat from the pan, which will help keep the grains separate as they form their creamy sauce.

2. Pour the wine into the pan and let it cook off for about two minutes. Add a ladleful of stock (about 1/2 cup) and cook, stirring constantly and making sure to scrape around the sides, until most of the liquid has evaporated. Continue adding stock, one ladelful at a time, and stirring almost constantly until the risotto has turned creamy and thick, and the grains of rice are tender with a bit of bite, 25-30 minutes (Melissa says you may not need all of the stock, although I found that I needed more – my risotto was creamy after the 6 cups were used up but the rice was still a little too crunchy – it needed a couple more splashes of stock and five more minutes on the stove). Remove rosemary stems and stir in lemon zest, lemon juice, and black pepper. Taste and add more salt and lemon juice if needed (mine needed both). Garnish with the pistachios and optional cheese before serving.


Friday Faves: Halloween Edition

IMG_3980{my two favorite things}

Happy Halloween Eve! What are your plans for tomorrow? Any fun traditions? I’m looking forward to spending the evening with my niece and nephew, especially since it’s baby Harper’s first Halloween. She’s going as a ladybug (contrary to the photo above, where she and Cooper are just props for my Cat in the Hat costume), and Coop is going to be a little pumpkin. One costume is homemade and has been in the works for months, and one was scavenged from the last few remaining options in his size at Pottery Barn Kids a week ago (anyone who knows my sister or my sister-in-law can guess whose is whose), but they are both going to be adorable. I can’t wait until they’re old enough to trick-or-treat, but for the time being it will be nice to stay warm and dry inside handing out candy, as the forecast for tomorrow night looks pretty bad. Wishing everyone a lovely Halloween weekend, full of lots of treats and hopefully waterproof costumes! Some links and pics (a little baby-heavy, as that’s all I’ve been doing the past few days!):

  • Cooper is obsessed with spiders lately (and cookies too, incidentally) – I may need to make these for him.
  • Homemade Almond Joys – one of the many things on my to-do list for this Halloween that just didn’t happen (along with carving a pumpkin!) – but I’m thinking if I write it down here maybe I’ll hold myself to it for next year. I did make her homemade Twix a few years ago and they were to die for.
  • How cute are these Mummy Cupcakes?
  • I’m going to make this tomorrow night.
  • Lena Dunham’s costumes through the years – so funny!!

IMG_3997{favorite halloween candy}

IMG_3868{little skeleton buns in their honest diapers}

IMG_3853{cookie treats for friends and neighbors}

IMG_3988{coordinating cuddles (compare with last year – sob!)}

Pumpkin Cinnamon Rolls with Cream Cheese Glaze


Smitten Kitchen first posted this recipe three Octobers ago, way back in 2012, a few days before I was planning to host a baby shower brunch for my friend Amanda.  I had the menu all planned out, but naturally I saw the blog post and decided I could definitely do homemade cinnamon rolls for a crowd on top of everything else.  I was also planning on homemade quiches, however, and at the eleventh hour decided I couldn’t do both – so I opted for pumpkin muffins, which I had made before and knew would be easier. On the one hand, thank goodness I came to my senses and didn’t attempt the cinnamon rolls, as I was pretty frazzled the morning of the shower (I have a vivid memory of calling a girlfriend at 8 am and asking her to pick up three dozen cupcakes, as I had run out of time to make them). But on the other, it’s really a shame I didn’t, as what I learned last week when I finally made them (three years later!) is that – as it turns out – they’re totally doable. And of course, as delicious as they sound.


So please believe me when I tell you that you, too, can make homemade cinnamon rolls. You can make them from scratch, even. My grandmother is the only person I’ve ever known to make “homemade” cinnamon rolls, and even she uses frozen bread dough – so of course I assumed they must be really difficult. As it turns out, however, that’s not the case.  I’ve never worked with yeast before, and I was surprised at just how easy it is. It’s already packaged out for you in the baking aisle – you simply let it sit in some warm milk for five minutes and add it to your dough (just make sure you let the dough rise in a warm room ~ I had to turn the oven on in the kitchen, and in a moment of doubt even leave the oven door open for awhile/the full hour – but my dough rose!!).


You have to let the dough rise twice, for an hour the first time and 45 minutes the second, but that’s still not nearly as long as I thought it would take (SK gives you the option of preparing the rolls the night before baking them, in which case you only have to let the dough rise once, and then the second “rise” happens overnight in the fridge). And you get to use the dough hook attachment to your mixer – I’ve had my mixer for over ten years and this is literally the first time I’ve used it (I was proud of myself more for even knowing where to find it than for the fact that I was actually making dough!). It’s also worth mentioning that the whole process makes your kitchen smell AH-mazing. Please make these tomorrow night, pop them in the fridge for the second rise, and then bake them Saturday morning for the best pumpkin treat you could give yourself. Happy Halloween!

One Year Ago: Barefoot Contessa’s Mac and Cheese and Beecher’s Mac and Cheese
Two Years Ago: My Favorite Pumpkin Muffins

Pumpkin Cinnamon Rolls, from Smitten Kitchen 

Yield: 16-18 rolls

For the Dough
6 tablespoons unsalted butter, divided
1/2 whole milk, warmed (but not over 116 degrees F)
2 1/4 teaspoons active dry yeast (from 1 0.25 ounce or 7 gram packet)
3 1/2 cups all-purpose flour, plus extra for rolling the dough
1/4 cup brown sugar, light or dark, packed
1/4 cup granulated sugar
1 teaspoon table salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)
1/4 teaspoon ground ginger
2/3 cup pumpkin purée, homemade or canned
1 large egg
Oil, for coating bowl

For the Filling
3/4 cup brown sugar, light or dark, packed
1/4 cup granulated sugar
1/8 teaspoon table salt
2 teaspoons cinnamon

For the Glaze
4 ounces cream cheese, softened
2 tablespoons milk or buttermilk
2 cups powdered sugar, sifted
Few drops vanilla extract (optional)

To Make Dough: Melt butter (brown it if you wish) and let it cool. Combine warm milk and yeast in a small bowl and set aside. After 5-7 minutes it should be a little foamy – if not, you may have some bad yeast and should start again with a new packet. Combine flour, sugars, salt, and spices in the bowl of an electric mixer fitted with the paddle attachment. Add 1/4 of your melted butter (reserve the rest for assembly) and stir to combine, then add milk/yeast mixture, pumpkin, and egg. Once the dough starts to come together, switch from the paddle attachment to the dough hook and run it on low for five minutes.  Scrape your dough into a well-oiled bowl and cover with plastic wrap. Set the bowl in a warm, draft free area of your kitchen and let it rise for an hour. (Trick my aunt taught me: if your dough doesn’t seem to be rising enough, turn your oven on to warm up your kitchen). While the dough rises, prepare your baking dishes: line the bottoms of two 8-inch or 9-inch cake pans (or square or rectangular baking dishes) with parchment and then butter the sides of the pan and the parchment.

To Make Filling: Stir together the sugars, cinnamon, and salt.

To Make Glaze: Beat the cream cheese until light and fluffy.  Add powdered sugar and vanilla. Slowly drizzle in the milk until you reach your desired consistency – thick enough to ice (less milk) or thin enough to drizzle (more milk).

To Assemble Rolls: Scoop your dough onto a very well-floured surface, sprinkle some extra flour on top, and roll it out into a 16″ x 11″ rectangle. Brush the remaining 2 tablespoons of melted butter over the dough and sprinkle the filling evenly over the butter. Starting on a longer side, roll the dough as tightly as possible into a spiral. Using a sharp, serrated knife, saw the log with a back and forth motion as gently as possible (almost no pressure whatsoever) into 1″ rounds. Divide buns between the two prepared pans. Sprinkle any filling that has fallen out on top. Cover each pan with plastic wrap and let rise for another 45 minutes. Bake at 350 degrees F for 25 minutes or until puffed and golden, top with glaze, and dig in!