Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

In case it hasn’t been enough that I’ve made pumpkin macarons and pumpkin cupcakes, I thought I’d introduce the delicious flavor into my breakfasts. And boy, was that a good move! Nothing says “hello weekend!” like hot, fresh pumpkin cinnamon rolls with vanilla buttercream frosting!

Pumpkin Cinnamon Rolls
Yields 12 rolls

For the cinnamon rolls:
1/2 cup pumpkin puree
1 large egg
1/2 cup milk
2 tbsp. melted butter
2 tbsp. granulated sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tbsp. instant, dry yeast

2 1/2 cups all purpose flour

For the filling:
2 tbsp. melted butter
1/2 cup granulated sugar
2 tsp. ground cinnamon

For the frosting:
1 stick (113 grams) butter, softened
1 cup powdered sugar
1 tsp. vanilla extract

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Having a Hoot!

Fall cookies

I am ever so slightly obsessed with owls… Seriously, if I could, I would own one, and it would be EPIC! There’s just something about their big eyes and roly poly shape that I find adorable. Actually, I think that pretty well sums up my criteria for cute animals: big, googly eyes? Check! Round, roly poly figure? Check! Adorable? You bet! So how could I resist putting such an adorable creature on an adorable cookie?

Owl Cookies
Yields about 2 dozen cookies

For the sugar cookies:
2 sticks (226 grams) butter, softened
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking powder
2 1/2 cups all purpose flour

For the royal icing:
4 tbsp. meringue powder OR egg white powder
1/2 cup lukewarm water
1 lb. (~500 grams) powdered sugar
Gel food coloring in purple, green, pink, yellow, brown, and black

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Pumpkin Spice Cupcakes

Pumpkin spice cupcakes

Fall baking just wouldn’t be Fall baking without some pumpkin cupcakes. This time of year, I just want to eat all things pumpkin flavored until I’m so sick of pumpkin I don’t want to see it for another year. But that’s just me. My husband, on the other hand, couldn’t be less excited about pumpkin flavored things. Maybe it’s an American thing, a taste most of us acquired growing up. But being the usual good sport, my husband agreed to try my pumpkin flavored cupcakes, amongst the slew of other pumpkin flavored goodies. I haven’t seen my cupcakes since… or my husband for that matter…

Pumpkin Spice Cupcakes
Yields 12 cupcakes

For the cupcakes:
1/2 stick (57 grams) butter, softened
1 cup granulated sugar
2 eggs
1 tsp. baking powder
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/3 cup pumpkin puree
1 cup all purpose flour
1/2 cup milk

For the frosting:
1 cup milk
5 tbsp. all purpose flour
1 tsp. vanilla extract
1 cup (226 grams) butter
1 cup granulated sugar

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Chocolate Maple Cupcakes

Chocolate maple cupcakes

The other day my husband and I took a walk where we ended up at one of the grocery stores for a little after walk snack. As we were perusing the isles trying to decide what we wanted, we managed to end up in my favorite isle: the baking isle. And as I was looking to see if there were any new sets of sprinkles I might want to add to my growing collection, I saw a small glass jar of golden brown liquid… maple syrup!! This delectable syrupy treat is not so easy to find here in Norway where everyone seems to think it’s too sugary and can’t understand why in the world we’d want to make a sticky mess out of our pancakes (here they smear pancakes with jam and eat them with their hands). So I snatched it up (even at almost $20 for a bottle) and raced home to add it to my ever growing list of Fall baking ideas.

Chocolate Maple Cupcakes
Yields 12 cupcakes

For the cupcakes:
1/2 stick (57 grams) butter, softened
1 cup granulated sugar
2 large eggs
1 tsp. baking powder
1 tsp. vanilla extract
4 tbsp. baking cocoa
1 cup all purpose flour

1/2 cup milk

For the frosting:
2 1/2 sticks (285 grams) butter, softened
2 cups powdered sugar
3-4 tbsp. maple syrup
1/2 tsp. cinnamon

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Starbucks Pumpkin Spice Latte Macarons

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I’ve been saying to my friends and family for weeks now “When we hit September, I can start posting all sorts of pumpkin recipes right?” I mean, September and the passing of Labor Day sort of mark the unofficial start of Fall, at least in the States, right? Before I came back from my trip to the States, I stocked up on plenty of cans of pumpkin puree, and they’ve sure been staring at me from my cupboard, whispering of sweaters, Fall leaves, boots, and sunny Autumn days. So enough is enough, let the Fall season begin!

Starbucks Pumpkin Spice Latte Macarons
Yields about 20 macarons

For the macaron shells:
1 1/4 cup (packed) almond flour
3/4 cup powdered sugar
3/4 cup granulated sugar
4 tbsp. egg white powder
1/2 cup lukewarm water
1 tbsp. espresso powder
1 tsp. cinnamon

For the pumpkin buttercream filling:
1 cup granulated sugar
1/4 cup water + 1/3 cup lukewarm water
3 tbsp. egg white powder
2 sticks (238 grams) butter, cold and cubbed
1 can pumpkin puree
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves

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