Pumpkin Spice Monkey Bread-By Bees Adventures!

http://beesadventures.wordpress.com/2013/10/16/pumpkin-spice-monkey-bread-with-caramel-glaze/

I found this amazing recipe on “beesadventures” blog! Easy to make, fun to eat!!

Pumpkin Spice Monkey Bread with Caramel Glaze

Yield: 1 bundt pan

Prep Time: 60 minutes | Bake Time: 20 – 25 minutes

Dough Ingredients

• 3/4 cup Lactaid milk (soy milk would work fine too)
• 1/4 cup vegan margarine or lactose-free butter (Becel or Fleischmann’s are my favorites)
• 1 egg
• 1/4 cup warm water (between 100 to 105 degrees Farenheit)
• 2 1/4 teaspoons dry active yeast
• 3 1/4 cups all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon salt

Filling Ingredients

• 1 cup brown sugar, packed (if you want to make brown sugar yourself, see the recipe below)
• 1 tablespoon ground Pumpkin Spice
• 1/2 cup vegan margarine or lactose-free butter, softened

Glaze Ingredients

• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup lactose-free whipping cream
• 1 tbsp vegan margarine or lactose-free butter, softened

Monkey Bread Preparation

1. Heat the milk in a small saucepan until it is warm to the touch, then remove from heat. Mix in margarine; stir until melted. Leave to cool.
2. Heat water to 100 – 105 degrees Farenheit. Add yeast; stir. Let sit for 5 minutes to activate yeast. Mixture will look foamy on top when yeast has activated.
3. In the bowl of your stand mixer with the dough hook attachment, combine 2 1/4 cup flour, sugar and salt; mix well.
4. Add egg to cooled milk mixture and mix well.
5. Add activated yeast and milk mixture to dry ingredients. Mix until dough comes together in a sticky ball.
6. Add the remaining flour, 1/4 cup at a time, kneading well after each addition until dough is soft and smooth but still a bit sticky.
7. Cover the dough with a damp cloth and let rest for 10 minutes.
8. In a small bowl, mix together brown sugar, pumpkin spice and softened margarine.
9. Tear small, pieces of dough and roll into balls. Toss each into the sugar mixture until coated, then place in a greased baking pan.
10. Cover baking dish and let rise in a warm place for 20 minutes. If you’d like to cook these at a later time, refrigerate or freeze covered and let pan sit at room temperature for 30 minutes before cooking. Don’t be concerned if rolls do not rise too much.
11. Preheat oven to 350 degrees Farenheit when ready to bake.
12. Bake in the preheated oven for 20-25 minutes, or until browned. Let cool for 10 minutes before turning out on a serving dish.
13. Serve warm, drizzled with glaze. Glaze recipe follows below.

(Adapted from 90-Minute Cinnamon Rolls at Chinese Grandma)

Caramel Glaze Preparation

1. Pour the water into a saucepan then pour the sugar in a pile in the middle of the water. Turn the heat to medium-high heat and begin cooking without stirring. The sugar will dissolve in the water and begin to boil.
2. When the sugar begins to lightly brown, gently swirl the pan until all of the sugar is a deep golden brown.
3. Carefully pour in the cream and add the butter. Whisk until smooth.

(Adapted from Chef Michael Smith’s Caramel Sauce at Food Network)

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A Gift From The Kindergartener’s

We had 70 kids go pumpkin picking today on a field trip. Three adorable little boys with huge smiles came into the office with this chubby little pumpkin for me 🙂 I love my job!!

Pumpkin Pie Crumb Bars

http://www.cookingclassy.com/2013/09/pumpkin-pie-crumb-bars/

Oh my! Here we go again! I have to share this recipe with you! You all LOVED my pumpkin cupcake recipe, this recipe is another winner!

Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups quick oats (old fashioned works too)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter, melted
1 tsp vanilla extract

Pumpkin Pie Filling
1/4 cup granulated sugar
1/4 cup packed-light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 pinch ground cloves
1/4 tsp salt
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1 1/4 cups canned pureed pumpkin (NOT pumpkin pie filling)
1/3 cup evaporated milk or half and half
Whipped cream and cinnamon, for serving (optional)

Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.

Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 – 25 minutes longer until golden on top and center only jiggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
Recipe Source: Cooking Classy

Life is good, eat pumpkin
Audrey~

Pumpkin Pie Cupcakes, Ohhh Yeah!

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Check out the link below to see the originator or the recipe.

http://thekrazycouponlady.com/at-home/irresistable-pumpkin-pie-cupcakes/