Fall Recipe Roundup

Since today was the first day this school year that I regrettably walked out of the house without a coat, it seems like a good time to do a recipe round-up of fall recipes!

And of course, this means pumpkin. Lots and lots of pumpkin.
I keep canned pureed pumpkin in the house year-round, since it makes a good substitute in baking for some of the butter, fat, and oil (I use up to half of the amount of fat called for and for the rest I use applesauce or pumpkin). But since it is a seasonal item, I tend to stock up during these fall months. Since its just hitting the shelves, now's a perfect time to make some fall-tasting recipes and also buy some extra to hoard for the rest of the year.

*Not all of these are skinny, healthy, or low calorie, but I tried to include recipes that are somewhat good for you, or at least not terrible for you! And a treat once in a while isn't a bad thing either. You can't deprive yourself of all good things!

Skinny Pumpkin Spiced Snickerdoodles

From Skinnytaste

These look like every good taste of fall in one bite.

Pumpkin Mousse Shooters

From Eat Yourself Thin

A healthy, easy, and elegant dessert for a holiday party. Or a Tuesday night.

Crock Pot Pumpkin Spice Latte

From Urban Nester

I'm not a fan of the Pumpkin Spice Latte from a certain coffee shop. It tastes like a toddler threw together a bunch of things he likes to eat thinking it will result in the most amazing food ever and then it ends up tasting like a hot mess. (Literally.) But I could come around to this recipe.

Baked Pumpkin and Sour Cream Pudding

From Smitten Kitchen

I haven't made anything from Deb that hasn't been fabulous. This looks like it wouldn't disappoint!

Frosted Pumpkin Cake

From Cooking Light via Dwell on Joy

A healthier spin on a classic cake

Pumpkin Baked French Toast

From Minimalist Baker

Hello Saturday morning post-run breakfast!

Pumpkin Cinnamon Rolls

From Eighteen 25

Hello Sunday morning post-long-run-to-burn-a-bunch-of-calories breakfast!

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A few that embrace all good things about fall, even without the pumpkin...

Crock Pot Cinnamon Pecan Bread Pudding

From Shape Magazine

Just think about how good your house would smell waking up to this in your slow cooker!

Roasted Acorn Squash and Chai Ice Cream

From Say Not Sweet Anne

Vegetables and dessert? Shut up. Seriously. This looks amazing.

Warm Coconut Rice Pudding

From Cooking Light Magazine

Everything comforting...

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And one savory dish that screams "Falling Leaves and Football!"

Bacon Cheddar Beer Risotto

From Emily Bites

And its only 6 points per serving. What?!?!

Somethin' Special

Cinnamon rolls have always been something special in our family. My mom made them for special occasions (Christmas, special Sundays, coming home from college), and even if it wasn't a special occasion, the cinnamon rolls made that morning special.  When they were made from scratch, it was quite the process involving lots of time and a large Tupperware bowl. Later on, the introductions of the breadmaker and Pillsbury Hot Roll mix made the process much easier and less time comsuming.  Every time I have them, I'm taken back to growing up and special occasions. Other cinnamon rolls from a restaurant, from other kitchens, or from a tube just don't measure up.

I saw this recipe a few months ago and was hesitant (see above). But last weekend, Steve, sister-in-law Asheley, and brother-in-law Tom ran a 5K. I thought "What better time to make calorie-laden cinnamon rolls than to celebrate after a race?!" I started the night before since I decided to try a recipe from scratch, popped the dough in the fridge overnight, and then rolled them, raised them, and baked them off the next morning. Yes, it was a lot of work, but I'd do it all over again! Or at least take the ones out of the freezer and re-heat those.

A few things I would do differently...
~ After I let the dough rise the evening before, I forgot to mix in the additional flour and leavening. I tried doing it the next morning, but it got too punched down and the first batch I did the next day didn't rise well. Next time I'll try harder to remember to mix it the evening before.
~ I used 9x13 foil pans since I knew I'd be freezing most of them and I squeezed 15 into each pan. While they are nice and gooey, they're also pretty dense. I'd limit it to 12 in a pan next time.
~ Scald the milk in a large soup pot/stock pot. I did it in a sauce pan, but ended up getting a second pan dirty when I had to transfer it anyway. I don't like having to do more dishes than necessary.

Cinnamon Rolls
Adapted a very little bit from The Pioneer Woman

Ingredients
Cinnamon Rolls
1 quart (4 cups) Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast (not Rapid or Fast-Acting)
8 cups + 1 Cup All-purpose Flour, divided
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

Frosting
1 bag Powdered Sugar
1 teaspoon vanilla extract
3/4 cups Milk
1/4 cups Melted Butter
1/8 teaspoons Salt

Directions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape - should be 12-18 inches x 24-30 inches. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a 9x13 pan (you can also use round cake pans for smaller batches). Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Makes ~3 dozen cinnamon rolls