Thursday, October 13, 2016

#Choctoberfest ~ Chocolate Pecan Strudel

Welcome to day 4 of #Choctoberfest - a celebration of ALL THINGS CHOCOLATE!! Grab a cup of cocoa, sit back, and join in the sugary madness. Make sure to visit the kick-off post from Monday to enter the fantastic raffle, and see all our incredible sponsors this year. There are 69 bloggers bringing you sooo much chocolate deliciousness this week. Make sure to check out all the drool-worthy goodies from today, linked at the bottom of this post.

Thanks to a sheet of puff pastry, this strudel comes together in no time at all and is a rich, and delicious chocolatey dessert to end your day with. The pastry is so flaky, and the nuts add some nice texture and contrast to the rich, thick chocolate filling. A little slice goes a long way - and these are the accompaniment to a hot cup of coffee. Perfect way to end a fall day.

Chocolate Pecan Strudel adapted from Pepperidge Farm

1 egg
 1 tablespoon water
 4 ounces semi-sweet chocolate chips
 2 tablespoons milk
 1 tablespoon butter
 1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
 1/2 cup chopped pecans
 1 tablespoon confectioners’ sugar  (optional)

  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.
  2. Place the chocolate, milk and butter into a medium microwaveable bowl.  Microwave on for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.
  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle.  Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge.  Sprinkle with the pecans.  Starting at a short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush with the egg mixture.
  4. Bake for 35 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 30 minutes.  Sprinkle with the confectioners' sugar.

Wednesday, October 12, 2016

#Choctoberfest ~ Baileys Chocolate Cherry Cookies and Cream Parfaits

Welcome to day 3 of #Choctoberfest - a celebration of ALL THINGS CHOCOLATE!! Grab a cup of cocoa, sit back, and join in the sugary madness. Make sure to visit the kick-off post from Monday to enter the fantastic raffle, and see all our incredible sponsors this year. There are 69 bloggers bringing you sooo much chocolate deliciousness this week. Make sure to check out all the drool-worthy goodies from today, linked at the bottom of this post.

Today's recipe is rich, boozy, and a wonderful way to wind down at the end of the day for those old enough to enjoy it. Layers of rich, luscious, Chocolate Cherry Bailey's infused whipped cream and chocolate cream... my oh my. This stuff is strong. A little really goes a long way. I love the play of the cherry with the chocolate in the liquer and how it goes so well with the fluffy layers and Oreo crumbles. You can mix and match the layers to your preferred liking - more chocolate, more whipped cream, more cookies? You decide! I used my Vitamix to make quick work of turning the Oreos into an easy to sprinkle cookie dust. 

Baileys Chocolate Cherry Cookies and Cream Parfaits adapted from Homemade Hooplah

15 Oreos, crushed into fine crumbles
4 oz semi-sweet chocolate chips
1/2 cup milk
2 cups heavy whipping cream chilled
1/3 cup Chocolate Cherry Baileys chilled
1/4 cup powdered sugar

  1. Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
  2. In the bowl of a stand mixer, pour in chilled heavy cream, Baileys, and powdered sugar. Beat on high until stiff peaks form, about 5 minutes.
  3. Divide cream mixture in half. The first half of the whipped cream is ready to use in the parfait. 
  4. To the second half of the whipped cream, slowly add the chocolate mixture, gently folding them together until completely and evenly mixed.
  5. To assemble the parfaits: Spoon layers of the chocolate cream, whipped cream, and crushed cookies as desired. 
  6. Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.

Tuesday, October 11, 2016

#Choctoberfest ~ Reeses Chocolate Peanut Butter Tart

Welcome to day 2 of #Choctoberfest - a celebration of ALL THINGS CHOCOLATE!! Grab a cup of cocoa, sit back, and join in the sugary madness. Make sure to visit the kick-off post from yesterday to enter the fantastic raffle, and see all our incredible sponsors this year. There are 69 bloggers bringing you sooo many chocolate deliciousness this week. Make sure to check out all the drool-worthy goodies, linked at the bottom of this post.

To the main attraction. This ridiculous tart. Seriously. I bought my tart pan about a year ago and have been wanting to break it in, but have had so many other yummy things to make, the occasion just hasn't presented itself. Until now. And oh I picked a good recipe to get it dirty for. A Oreo cookie crust, layers of gooey, creamy, super smooth peanut butter and chocolate ganache and a liberal dousing of chopped mini Reese's on top? Yep. This one is a total winner.

This is one of those desserts that is sure to impress and would absolutely be share-worthy at a special occasion. And it is so incredibly rich, that you don't need more than a small sliver per person for a few bites of heaven. Serve this along some good strong coffee and it will be a very happy way to end the day indeed!

Reese's Chocolate Peanut Butter Tart from Life Love and Sugar

1 1/2 cups Oreo cookie crumbs (roughly 18 cookies)
4 TBS butter, melted
6 oz Reese's peanut butter chips
1 cup heavy whipping cream, divided
6 oz semi-sweet chocolate chips
12-15 mini Reese's, quartered (mix white chocolate and milk chocolate mini Reese's)

  1. Add melted butter to cookie crumbs and mix until combined.
  2. Press cookie mixture evenly into the bottom and up the sides of a greased 9 inch tart pan, with removable bottom, then set aside.
  3. Put the peanut butter chips into a microwave safe glass measuring cup. Add 1/2 cup of heavy whipping cream to the bowl. (The cream should mostly cover the peanut butter chips.)
  4. Microwave mixture until cream begins to boil (90 seconds was perfect for me). Remove from microwave and whisk until smooth and creamy.
  5. Pour peanut butter ganache into the crust and spread into an even layer. Refrigerate for about 15 minutes, or until fairly firm.
  6. Meanwhile, put chocolate chips into a microwave bowl or measuring cup and add remaining 1/2 cup of heavy whipping cream. Heavy cream should mostly cover the chocolate chips.
  7. Microwave mixture until cream begins to boil, about 1-2 minutes. Remove from microwave and whisk until smooth.
  8. Pour chocolate ganache over peanut butter ganache and spread into an even layer.
  9. Top with halved mini Reese's.
  10. Refrigerate until firm, about an hour.

Monday, October 10, 2016

#Choctoberfest ~ Welcome and Giveaway!


Today is one of my favorite days of the year... because it is the first day of #Choctoberfest 2016! #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love? Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers. Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:
  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate's: 32 oz. Raw and Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean's16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
  • From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine's Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We'll be picking a winner at random winner on Saturday, Oct. 22, so enter by Friday the 21st to make sure your name is in the drawing: 

Here's a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week: The PinterTest Kitchen2 Cookin’ MamasA Kitchen Hoor's Adventuresaddicted 2 recipesAmy’s Cooking AdventuresAn Affair From The HeartBalancing MotherhoodBody RebootedBottom Left of the MittenBy the PoundsCanning and Cooking at HomeCoconut & LimeCook with 5 KidsCook's HideoutCookaholic WifeCooking with CarleeCopyKat RecipesCricket's ConfectionsCrumbs in my MustachioElisabeth JeanFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFantastical Sharing of RecipesFeed Your Soul TooFeeding BigFrankly EntertainingFull Belly SistersGet the Good StuffGrumpy’s HoneybunchHezzi-D's Books and CooksHostess At HeartInk and SugarJane’s Adventures in DinnerJoin Us, Pull Up a ChairKaren's Kitchen AdventuresKate's Recipe BoxKudos Kitchen by ReneeKylee CooksLetz EatLife CurrentsLife on Food Making MiraclesMonica's TableMoore or Less Cooking Food BlogMy Catholic KitchenMy Gluten Free MiamiOur Good LifePalatable PastimeRestless ChipotleSeduction in The KitchenSew You Think You Can CookSimple Food 365Southern With A TwistSumptuous SpoonfulsTake Two TapasTampa Cake GirlTeaspoon of GoodnessThat RecipeThe Crumby CupcakeThe FlavouristaThe Food Hunter's Guide To CuisineThe Freshman CookThe Pajama ChefThe Redhead BakerThe Spiffy CookieTramplingroseWildflour's Cottage KitchenZesty South Indian Kitchen 

I'm looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don't forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack.

#SecretRecipeClub ~ Frito Salad

Welcome to the October 2016 Group B reveal day for Secret Recipe Club. I hope you will take a moment to visit the Secret Recipe Club if you've never heard of it before - it is a wonderful group of food bloggers who are given a secret assignment of another member's blog each month and our goal is to pick ANYTHING from their blog to make and post about on our designated reveal day.

For October I had the pleasure of browsing Amy's Cooking Adventures! There is SO much to see on Amy's blog. I love Amy's About Me page. From no interest at all in spending time cooking, to calling her mom for all the childhood favorite recipes, and starting her own blog focused on healthy family friendly meals that will encourage adventurous eaters. She also hates housekeeping - yes, all the yes. Why don't houses just keep themselves, there are too many other important things to do every day! I love that Amy's husband is so supportive of her cooking adventures as well - we all need adventurous and willing taste testers in our lives! :)

There were SO many amazing recipe options to pick from on Amy's blog, and I wasn't quite sure which direction to go in at first. Ultimately I decided to look at salads and had some good ones to pick from - I saved this Roasted Beet Salad for soon. Very soon.

This is a wonderfully filling entree salad packed full of protein and tasty ingredients. The fritos add a fun pop of crunch and we all enjoyed this dinner! You can mix and match the add-ins, tweak the ground beef seasoning, change up the flavor of cheese used, add some salsa and / or Ranch dressing as well, etc. As always, I love how versatile entree salads are. This is a definitely a good one to keep in mind the next time you're looking for something veggie packed and a little different for lunch or dinner.

Frito Salad from Amy's Cooking Adventures
Makes 4 entree salads

1 lb lean ground beef
1 tsp chile powder
¼ tsp salt
Dash of cayenne pepper
12 oz spinach or lettuce, chopped (or combination)
1 (15 oz) can black beans, drained and rinsed
1/2 cup canned corn, drained
2 tomatoes, chopped
1 large avocado, sliced
Shredded cheese
Fritos Corn Chips
Sour Cream
Optional: Ranch dressing, salsa


  1. Cook the ground beef in a large skillet over medium high heat until browned and crumbled. Drain excess grease and season with chile powder, salt, and cayenne pepper (taste and adjust if desired). Set aside while you prep the rest of the salad. 
  2. Cover each plate with your greens.  Add ¼ of the cooked ground beef, 2 - 3 TBS beans, 2 TBS corn, a sprinkle of diced tomatoes, ¼ of the avocado, 1 TBS cheese, ¼ cup fritos, and 1-2 TBS sour cream.
  3. Stir together and enjoy!
  4. If you want additional dressing ingredients - add additional sour cream, a splash of salsa, and or a drizzle of Ranch dressing. 

Friday, October 07, 2016

#PumpkinWeek ~ Whipped Cinnamon Pumpkin Honey Butter

Welcome to the final day of #PumpkinWeek! Hosted by Terri from Love and Confections, 21 Bloggers have now shared 81 pumpkin-filled recipes over the course of the past week. Be sure to browse back through each day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

On Wednesday I shared some homemade pumpkin rolls, and this whipped butter is the perfect accompaniment for them. Warm from the oven, slather this tasty concoction over the top, or break one open and stuff some inside and sit back and say mmmm.... This butter takes just minutes to whip together and is lightly spiced with a touch of sweet to compliment the pumpkin blended in. You can increase the vanilla, honey, and / or cinnamon to your personal tastes, but I thought the quantities below yielded a lovely, lightly flavored butter that works so well with warm, toasted rolls. Slather this on French Toast, your morning slice of toasted bread, pancakes, etc. There are so many ways to use this delicious treat!

Thank you for joining us over the past week for #PumpkinWeek - I always so look forward to this week. It gives me a nudge to get out there and make some of the amazing goodies I've been stashing away on my Pumpkin Pinterest page. :) Next is some version of pumpkin soup. I still have a few cups of homemade pumpkin puree in my refrigerator - so that is definitely going to be making an appearance in my kitchen at some point next week!

Here are the last of the #PumpkinWeek goodies for 2016 - you can also visit my 2014 or 2015 #PumpkinWeek posts if you haven't had your fill just yet!

Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Pumpkin Cornbread from Feeding Big
Pumpkin Cranberry Bread from Grumpy's Honeybunch
Pumpkin Hummus from The Freshman Cook
Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
Pumpkin Madeleines from Family Around The Table
Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pie Oatmeal from Love and Confections
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

Whipped Cinnamon Pumpkin Honey Butter from The Kitchen McCabe

1 stick butter (1/2 cup), softened
1/4 + 1/8 tsp cinnamon
3 TBS pumpkin puree
2 TBS Honey
1/2 tsp vanilla

  1. Beat the butter in the bowl of a stand mixer until smooth.
  2. Add the cinnamon and 1 TBS  of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 TBS of pumpkin puree every 30 seconds.
  3. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes (taste - adjust cinnamon and sweetness if desired).
  4. Keep refrigerated in a sealed container.

Thursday, October 06, 2016

#PumpkinWeek ~ Pumpkin Coconut Curry with Chicken

#PumpkinWeek is here again and we couldn't be more excited. Hosted by Terri from Love and Confections, 21 Bloggers will be sharing 81 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

I loved, loved this curry. I don't make curry at home nearly often enough and seriously need to add it into the rotation more often. So incredibly versatile, and wonderful warmth and depth to the flavors. The creamy pumpkin blends beautifully into this dish, especially when paired with chunks of fresh, roasted pumpkin. I used a medium sized pumpkin, cubed about 1/4 of it, roasted on a baking tray rubbed lightly in olive oil for about 35 minutes, until the pumpkin was completely tender (I left the skin on). When it was cool enough to handle I quickly and easily cut the outer skin off. Very easy process and well worth the results! Although the larger pumpkins seem to get a bad reputation when it comes to using them in dishes, as they don't have that depth of flavor the smaller "pie pumpkins" do, it worked very nicely in this recipe. The pumpkin chunks were very mild in flavor, but added a lovely texture and color to the dish, and reminded me of having chunks of potato in the curry.

I will absolutely make this again, soon - and add in some carrot chunks next time or sweet potato for some additional "sweet" which I love as a contrast to the savory flavors. 

For the rice I made, I added about 1/2 a cup of pumpkin puree into that as well (for 2 cups uncooked rice) - it added a nice pop of texture and color to the rice and was a perfect accompaniment to this dish! Apparently you can just add pumpkin to everything. 

Yummy pumpkin goodies to browse through today:

Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet
Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee
Nutty Pumpkin Muffins from Family Around The Table
Pumpkin Cinnamon Raisin Bread from The Redhead Baker
Pumpkin Coconut Curry with Chicken from Making Miracles
Pumpkin Donuts from Palatable Pastime
Pumpkin Empanadas from A Day in the Life on the Farm
Pumpkin Magic Bars from Hezzi-D's Books and Cooks
Pumpkin & Sausage Alfredo from They Crumby Cupcake
Pumpkin Scones from Love and Confections
Pumpkin Seed Brittle from Gluten Free Crumbley
Pumpkin Torte from The Freshman Cook
Sopa de Abobora from Culinary Adventures with Camilla

Pumpkin Coconut Curry with Chicken adapted from The Wicked Noodle

1 TBS olive oil
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1/2 medium onion, diced
1 TBS Gourmet Garden lightly dried ginger
3 tsp minced garlic
2 plum tomatoes, diced
2 cups pumpkin puree
2 cups chicken or vegetable broth
1 vegetable bouillon cube (optional)
1 cup coconut milk (not sweetened)
2-3 tsp curry powder
1 dash cayenne powder
2 cups fresh pumpkin pieces, roasted
1 TBS lime juice
cooked rice, for serving

  1. Heat 1 TBS olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Reduce heat to medium-high add onion and ginger.
  2. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
  3. Add tomatoes and pumpkin puree to pan along with broth, coconut milk, curry and cayenne powder; bring to a low boil and simmer for 10 minutes. Add the roasted pumpkin pieces and simmer for 10 minutes longer. Taste - add the vegetable bouillon cube if you'd like additional seasoning. 
  4. Stir in lime juice. Serve over rice.

Wednesday, October 05, 2016

#FoodieExtravaganza ~ Kahlua Chocolate Cake

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Kathleen from Fearlessly Creative Mammas is hosting and since chocolate day is October 28th, Chocolate is our theme. There are actually two other days that incorporate chocolate in October, the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. We didn't want to get to specific though, so we will just say chocolate. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. Now, check out these great chocolate submissions!

This cake is definitely worth giving a try. For having a full cup of Kahlua in the batter, I was surprised at how completely that flavor almost vanished into the finished product - however it is supposed to have a Kahlua laced glaze on top which I couldn't bring myself to make. I really try to avoid frostings of most types on bundt cakes - I like the simplicity (and I prefer cake to frosting as a general rule)!

This cake was moist, tender, with a slight crisp to the outside edges and chock full of bites of chocolate chips. It was delicious and I really enjoyed it. I used a slightly smaller than 12-cup bundt pan and had enough for 5 cupcakes that I baked for about 22 minutes at the end of the cake's baking time.

Take a look at these drool worth chocolate inspired goodies shared today:

Kahlua Chocolate Cake from Flour Arrangements

4 ounces unsweetened chocolate, chopped (suggest using Ghirardelli)
2 1/4 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup Kahlua
1 cup sour cream
9 tablespoons unsalted butter, softened but still cool
1 1/2 cups brown sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup boiling water
1 1/2 cups chocolate chips

  1. Preheat the oven to 350° F.  Grease and flour a 12-cup bundt pan.
  2. Place broken up chocolate in a microwave safe bowl and in 20-30 second bursts microwave, stirring between each round, until smooth and melted (this took about 60 seconds total for me).
  3. Combine flour, cocoa, baking soda, and salt in a bowl and set aside.  Pour Kahlua into a 2-cup glass measure with a pour spout.  Spoon in sour cream until the Kahlua and sour cream reach the 2-cup line. Mix well and set aside.
  4. In the bowl of a stand mixer, cream together butter and brown sugar until light and fluffy.
  5. Add the eggs to the butter mixture one at a time, beating well after each addition.  Beat until well blended. Add the vanilla and melted chocolate and blend until combined.
  6. Add the flour mixture, alternating with the sour cream-Kahlua mixture, to the creamed butter mixture. Stir until the dry ingredients are just moist and blended.  Do not over mix.
  7. Blend in the boiling water and lastly stir in chocolate chips.
  8. Scrape the batter into prepared bundt pan, smoothing the top to even out the batter.  Bake for 55 to 60 minutes, until the cake is firm to the touch and a skewer inserted into the center comes out with just a few crumbs clinging to it.
  9. Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack and cool completely.

#PumpkinWeek ~ Pumpkin Bread Rolls

#PumpkinWeek is here again and we couldn't be more excited. Hosted by Terri from Love and Confections, 21 Bloggers will be sharing 81 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

These rolls are tender, lightly flavored, with just a touch of color from the addition of the pumpkin puree. They are delicious and go BEAUTIFULLY with the whipped pumpkin butter I'll be sharing on Friday (can't wait!!) This is another wonderful addition to any pumpkin-friendly table, and would be fantastic at Thanksgiving. 

I have been enjoying finding so many ways to incorporate pumpkin into dishes this past week - I made a pumpkin rice to go with the curry that I'll be sharing tomorrow which was creamy and delicious, and have gotten even MORE great ideas from my fellow #PumpkinWeek bloggers already! Pumpkin soup is high on my to-make-soon list.

If you want some homemade dinner rolls and have some pumpkin puree you'd like to add in, definitely give this recipe a try - we really enjoyed them!

All the amazing Pumpkin goodies shared today:

Autumn's Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor's Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy's Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table

Pumpkin Bread Rolls adapted from Handle the Heat

1 packet (2 1/4 teaspoons) instant yeast 
1 cup whole milk, warm 
1/4 cup granulated sugar 
3 tablespoons butter, melted 
1/2 cup pumpkin puree (I used homemade)
2 large eggs, divided 1 teaspoon salt 
3 3/4 cups all-purpose flour (more as needed)

  1. In the bowl of an electric mixer fitted with the dough hook attachment, combine the warm milk, yeast, and about 1 tsp of the sugar. Allow yeast to proof for about 5 - 10 minutes (until frothy). Add in the remaining sugar, melted butter, pumpkin puree, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
  2. Remove dough from the bowl, add about a tsp of olive oil, and return the dough ball to the bowl. Cover with a kitchen towel and keep in a warm place until doubled in size (about 45 minutes).
  3. Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
  4. Meanwhile, preheat the oven to 350°F. In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown.