Hot All-Bran Cereal with Bananas and Brown Sugar Recipe #KChamps

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National Breakfast Week

To celebrate National Breakfast Week, I am sharing a week’s worth of simple breakfast ideas! Yesterday, I shared Yogurt Breakfast Parfaits and today I want to share another family-favorite – Hot All-Bran Cereal with Bananas and Brown Sugar.

Hot All-Bran Cereal with Bananas and Brown Sugar

I know what you’re thinking! All-Bran Cereal?

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Trust me on this. Please, please, please. Everyone and I mean everyone in my family – husband, 6 year old, baby, and myself included – love this dish. LOVE. It is super easy and super quick and perfect for those mornings when you just need something warm in your belly! (Oh and it also includes much-needed fiber that is lacking in many of our diets, but that will be our little secret!)

Did you know? Cereal is a convenient way to start the morning. Almost everyone can “make” a bowl of cereal. It’s a great way to get kids involved during family breakfasts.

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Hot All-Bran Cereal with Bananas and Brown Sugar Recipe

Ingredients

  • 2/3 cup Kellogg’s® All-Bran® Original cereal
  • 2/3 cup skim milk
  • 1/4 tsp pure vanilla extract
  • 1-2 tsp brown sugar
  • Sliced banana

Directions

1. Place Kellogg’s® All-Bran® cereal and milk in microwave safe cereal bowl. Microwave on HIGH 1 minute or until mixture starts to boil. Serve with desired amount of vanilla, brown sugar, bananas and additional milk, if desired.

Give a Great Start!

Make Ahead Breakfast Yogurt Parfaits #KChamps

Disclosure 1

National Breakfast WeekToday is the first day of National Breakfast Week! Not only is breakfast my favorite meal of the day, but as all moms know – it is the most important meal of the day for both adults and kids. To celebrate, I’m going to be featuring a new breakfast recipe every day. Hopefully, these breakfast ideas will help you give your family a great start! All of the recipes are simple and quick – perfect for busy weekday mornings. Up first is one of my favorite things to eat in the whole world. Breakfast parfaits.

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I like to make these with layers of creamy vanilla yogurt, fresh fruit, and my favorite Kellogg’s cereal for crunch.

Did you know? A serving of Kellogg cereals and 1 cup of skim milk can provide protein and four nutrients most people don’t get enough of: fiber, calcium, Vitamin D and potassium.

Make Ahead Yogurt Parfaits

To keep it quick in the morning, I put these together the night before by layering all of the components into small 8 ounce jelly or mason jars. In the morning, just grab your parfait and go! Kids love these. Adults love these. They are perfect for breakfast, a midday snack, healthy dessert, and I even pack these into Lucas’ lunchbox for school. So good!

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Make Ahead Breakfast Yogurt Parfaits

What You’ll Need

  • Vanilla Yogurt
  • Fresh fruit (berries, bananas, etc)
  • Kellogg’s Rice Krispies, All Bran, or Special K Cereal for some crunch
  • 8 oz jelly or mason jars

Directions: Starting with the yogurt, layer all of the components into the jar. Screw on mason jar lid tightly and store in the refrigerator 1-2 days until ready to eat.

 

 

Cranberry-Mandarin Sweet Rolls w/ Cream Cheese Icing – Bread Machine Recipe #HalosFun

Disclosure 1

To me, oranges symbolize the holidays. Maybe it’s because it’s tradition to put an orange at the bottom of each family member’s stocking. This tradition actually dates way back in history! Oranges were a pretty common stocking stuffer in England dating as far back as 100 years or more! Plus, at this time of the year – oranges are at the peak of their harvest and so delicious – especially Halo Mandarin Oranges. Halo Mandarins are small and easy to peel and so tasty.

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Did you know?

Christmas stockings with oranges inside became popular by accident. Folklore has it that Bishop Nicholas (who was born in Turkey in the fourth century A.D. and became Saint Nicholas, or Santa Claus) dropped three bags of gold coins down the chimney of a poor family with three daughters to give them each a dowry needed to land a husband. The bags of gold landed in stockings the girls had hung to dry by their fireplace. The heat from the fire, the myth continues, melted the gold coins into gold balls, which today is symbolized through the use of oranges.

Courtesy of Big Island Weekly

This past weekend, we hosted our annual Jolly Holiday Family Brunch and we decided to incorporate these sweet mandarins by making Cranberry-Mandarin Sweet Rolls with Mandarin-Cream Cheese Icing. Oh my – these were SO GOOD.

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Cranberry-Mandarin Sweet Rolls with Cream Cheese Icing Recipe

Ingredients

Dough:

  • 1 cup warm milk
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons active dry yeast

Filling:

  • 2 Tbsp mandarin orange zest
  • 1/2 cup sugar
  • 1 stick butter – melted
  • 1 cup dried cranberries

Cream Cheese Icing:

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 2 tbsp mandarin orange zest
  • 1/8 teaspoon salt

Directions

Place ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle. In the meantime, combine mandarin orange zest and sugar in a bowl and set aside for later.

Once dough cycle is finished (including rising time), lay the dough onto a lightly floured surface, cover, and allow to rest for 10-15 minutes. Roll dough out into a 16×21-inch rectangle.

Spread dough with melted butter and then evenly sprinkle on the orange/sugar mixture. Add cranberries. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

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TIP!
At this point, you can cover the rolls and place in the refrigerator overnight to bake in the morning. If you do refrigerate, then in the morning – take the rolls out 1-2 hours before baking and allow to rise until double in size.

Bake rolls in a 400 degree preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract, mandarin orange zest and salt. Spread frosting on warm rolls before serving.

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Halos box
Fruit is fun! Get your family excited about fresh foods with sweet, healthy reminders all year long and activities they’ll love. Check out the FREE HalosFun kids’ app on Android or iPhone for more ways to get them cheering about pure goodness. You can learn more about Wonderful Halos on Facebook, Twitter or HalosFun.

Our On-The-Go Brunch! English Muffin with Scrambled Eggs & Spinach Recipe

Disclosure 1

The holidays are, without a doubt, our favorite time of year. We are always planning events and parties with family and friends. One of our favorite things to do every year is a special brunch. We had one planned with our family for this past weekend, but unfortunately Lucas got sick and we had to cancel. However we didn’t want to leave our family with a bunch of empty stomachs so we decided to take some yummy breakfast sandwiches to them!

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I made English Muffins with Scrambled Eggs & Spinach. They were super easy to make and took no time at all. These weren’t you everyday breakfast sandwiches though.

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They had a secret ingredient… Benefiber! I know it sounds crazy, but no one could tell. The sandwiches were delicious! Even my super picky son ate his up in no time.

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Many people don’t realize but Americans typically only consume half of the daily-recommended amount of fiber. The Academy of Nutrition and Dietetics recommends 20-35 grams of fiber a day. Just some simple doses of Benefiber throughout the day will get you all you need. The Benefiber we used was completely tasteless and had no sugar, so it didn’t affect the taste or the calorie content at all. But it did add the much needed benefits of fiber. Needless to say, our family was very appreciative of the delivery and loved the sandwiches. I have even had a few calls asking for another order to be delivered. HA – yeah right LOL!  Recipe below…

English Muffin with Scrambled Eggs & Spinach

Ingredients:

  • 1 Tblsp diced spring onion
  • 1 Whole Wheat English Muffin, sliced in half
  • 1 Egg
  • 1 Egg White
  • 2 Tsp Benefiber Unflavored Powder
  • 1 Cup Fresh Spinach
  • Cooking Spray
  • Salt & Pepper to taste

Directions:
1. Heat medium-size skillet over medium heat. Spray pan with cooking spray and sauté onions until translucent (about 2 mins)
2. While sautéing onions, toast English muffin a toaster or broiler
3. Wisk together egg & egg white, Benefiber, and salt & pepper in a bowl. Power mixture over onions after the 2 mins is up. Cook for an additional 2-4 minutes or until the eggs are done.
4. Assemble the sandwich by placing a couple pieces of spinach on the bottom, top with eggs, and then garnish with a few more small pieces of spinach.
5. Enjoy!

I am a Benefiber® brand ambassador. I’ve been compensated for my work and all opinions are my own.

Tasty Fall Treat: Pumpkin-Spiced Cake Donuts Recipe

So, it’s finally feeling like Fall in Atlanta. It’s actually chilly and the leaves are turning color. It’s beautiful over here! I’m officially in Fall baking mode and there’s pumpkin in my cupboard! My new pumpkin addiction? Pumpkin-spiced cake donuts.

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These donuts are light and airy. See all the holes in them right out of the oven?????

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Then, they are dipped in butter and rolled in cinnamon sugar…

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You’re welcome.

Ohmygoodness, you guys. Simply delicious. And, they are very easy and quick to make. The only thing you need besides ingredients is a donut pan, which you can pick up just about anywhere.

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Pumpkin-Spiced Cake Donuts Recipe

Ingredients

Donuts

  • 1 3/4 cups flour
  • 1/5 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/3 cup applesauce
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 3/4 cup pumpkin puree (canned or fresh)
  • 1/2 cup milk

Sugar Coating

  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1.5 Tbsp cinnamon

Directions

1. Preheat oven to 350 degrees. Lightly spray donut pan and  set aside.

2. In a large bowl, whisk together first seven ingredients.

3. In another bowl, whisk together apple sauce, brown sugar, egg, vanilla, pumpkin, and milk until well combined.

4. Make a well in the center of dry ingredients, and slowly mix in the wet ingredients. Do not over mix.

5. Spoon the batter into the donut pan – filling to the top.

6. Bake for 15-20 minutes or until donuts spring back when pressed.

7. Remove donuts from pan and allow to slightly cool on wire rack.

8. While donuts are cooling, melt butter in a shallow bowl and combine sugar and cinnamon in another shallow bowl.

9. Dip each warm donut into butter and then coat with sugar/cinnamon mixture.

 

Homemade Granola Bars Recipe

This is part of a compensated campaign with Kellogg’s.  All opinions expressed are mine. Please refer to this site’s Terms of Use for more information.

Kellogg’s recently put me up to a challenge – a chef’s challenge! The task at hand? Rethink cereal by incorporating my favorite Kellogg’s products into original breakfast, lunch and dinner recipes. I was super excited as this is definitely up my alley! I immediately knew what I would make – homemade granola bars using Kellogg’s Rice Krispies as one of the ingredients.

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Man, did these turn out really good. We may or may not have eaten these for dinner the night we made them lol. Mike and Lucas requested – no scratch that – they demanded that I make a batch for our road trip to Baltimore next week. I’m happy to oblige because they are chock-full of healthy ingredients and are pretty simple to make!

Even Lucas helped out…

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My little sous-chefs…

 

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Aren’t they cute?! : )

Homemade Granola Bars

Ingredients

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  • 4 cups Old Fashioned Rolled Oats
  • 4 Tablespoons Butter
  • 1/4 cup Vegetable Or Canola Oil
  • 1 teaspoon Kosher Salt
  • 1/4 cup Brown Sugar, packed
  • 1/2 cup Honey
  • 1/4 cup Apple Sauce
  • 1/4 cup Molasses
  • 3/4 cup Peanut Butter, creamy
  • 3 teaspoons pure Vanilla Extract
  • 2 1/2 cup Kellogg’s Rice Krispies
  • 1 cup Wheat Germ
  • 1 cup Chopped Pecans (or whichever nuts you prefer)
  • 1 cup Unsweetened Shredded Coconut
  • (OPTIONAL) 1 bag semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F.

In a bowl, toss the oatmeal, nuts, and coconut and spread mixture onto a baking sheet. Bake for 15-20 minutes, stirring occasionally. Transfer to a large bowl and add the wheat germ and Rice Krispies.

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Reduce the heat to 325 degrees F.

In a medium saucepan, combine the salt, oil, butter, brown sugar, honey, apple sauce, peanut butter and molasses. Stir the mixture until sugar is dissolved and everything is well-combined. Stir in the vanilla.

Pour the sugar mixture into the large bowl with the oatmeal mixture stirring. Toss to fully combine ingredients.

Press mixture into one baking sheet that has been lined with parchment paper. Make sure to really press the mixture into the pan!

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Bake until golden, about 25-30 minutes. Remove from oven and allow to cool for at least 2-3 hours before cutting into bars with a very sharp knife.

At this point, you can also dip the bottoms of granola bars into melted chocolate. If you are going to dip into chocolate, freeze the granola bars for at least an hour so that the warm chocolate doesn’t make them soft.

Homemade Granola Bars Recipe1

And, now for a giveaway that will allow YOU to have your very own Kellogg’s Cereal Chef Challenge! Prize includes the following: assortment of Kellogg’s cereals, custom aprons and chef hats (for each family member up to seven members), personalized recipe cards, and a chef’s tablet stand.

a Rafflecopter giveaway

This is part of a compensated campaign with Kellogg’s.  All opinions expressed are mine. Please refer to this site’s Terms of Use for more information.

 

Celebrating National Breakfast Week: Orange Berry Muffins, French Toast Casserole & More! #ShareBreakfast

This week is National Breakfast Week and we’re celebrating at the Jolly house! Why? Well, for starters – we LOVE breakfast. We could eat breakfast for breakfast, lunch, and dinner! From a bowl of cereal with fruit to waffles, eggs, and bacon – breakfast rules in this house!

 

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Thankfully, breakfast is considered to be the most important meal of the day. It’s what gets you going in the morning. The fuel the drives you and your family throughout a day of work, school, sports, and … life.

 

Breakfast Collage

 

In honor of National Breakfast Week, I thought I’d share with you three of our favorite breakfast recipes – Orange Berry Muffins, Yogurt, Fruit & Cereal Parfaits, and Sweet & Crunchy French Toast Casserole – ALL made using some of our favorite cereals! The muffins and parfaits are perfect for those busy weekday mornings and the french toast casserole is just the dish to serve the family on a lazy Sunday morning.

 

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First up is the Sweet & Crunchy French Toast Casserole. This is a perfect dish for a weekend breakfast or brunch. I love that it can be assembled the night before and popped in the oven the morning of breakfast. What I love even more is the crunchy, buttery sweet topping the Frosted Flakes give the dish. In the words of Tony the Tiger, it’s “grrrreat!”

 

French Toast Casserole

 

Sweet and Crunchy French Toast Casserole Recipe
adapted from Kelloggs.com

INGREDIENTS

French Toast Casserole 3

  • 8 1-inch-thick slices firm-textured bread (such as challah)
  • 1 can (12 oz.) evaporated fat-free milk
  • 1 1/2 cups whisked eggs
  • 1/3 cup sugar
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 2 cups Kellogg’s Frosted Flakes® cereal
  • 2 tablespoons butter or margarine, melted
  • 3 cups fresh raspberries, blueberries, or sliced strawberries
  • 1 cup maple syrup, warmed

DIRECTIONS
1. Diagonally cut each bread slice in half. Arrange in single layer in 13 x 9 x 2-inch baking dish coated with cooking spray.

2. In medium bowl whisk together milk, eggs, sugar, vanilla and cinnamon. Evenly pour over bread slices.

 

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Cover and refrigerate for 2 to 24 hours. Use spatula to turn bread slices once.

3. Bake, uncovered, at 375°F for 20 minutes. Meanwhile, in small bowl combine KELLOGG’S FROSTED FLAKES cereal and butter. Evenly sprinkle over casserole. Bake, uncovered, at 375°F about 20 minutes more or until knife inserted near center comes out clean. Let stand for 5 minutes.

4. Cut into 8 rectangles. Transfer to serving plates. Sprinkle with berries. Serve with syrup.

Next are the Orange Berry Muffins. These muffins are extremely moist and are literally exploding with citrusy flavor. You and your kids will love them! They are a quick breakfast to grab on-the-go on those especially rushed mornings. We have A LOT of those ever since Lucas started school! You can also pack them in lunch boxes, as an after school snack, or anytime!

 

Orange Berry Muffins

 

 

Orange-Berry Muffins Recipe
adapted from Kelloggs.com

INGREDIENTS

Orange Berry Muffins 2

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3 cups Kellogg’s® All-Bran® Complete® Wheat Flakes cereal
  • 1 1/4 cups orange juice
  • 1/4 cup vegetable oil
  • 1 egg
  • 2/3 cup Ocean Spray® Craisins® Original Dried Cranberries*
  • Zest from one orange

DIRECTIONS
1. In medium bowl stir together flour, sugar and baking powder. Set aside.

2. In large bowl combine KELLOGG’S ALL-BRAN COMPLETE WHEAT FLAKES cereal, orange juice, oil, and egg. Let stand for 5 minutes. Stir in OCEAN SPRAY CRAISINS ORIGINAL DRIED CRANBERRIES and orange zest.

 

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3. Add dry ingredients to cereal mixture. Stir just until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Bake at 400°F for 15 to 19 minutes or until toothpick inserted in center comes out clean. Serve warm.

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Last, but certainly not least are the Yogurt, Fruit & Cereal Parfaits. This is probably one of my personal favorite breakfasts, which I eat almost every day.

 

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For our little National Breakfast Week celebration, I made them look extra special, but they are really just layers of yogurt, fruit, and cereal. I used vanilla Greek yogurt, berries, and Special K cereal for these and they are SO GOOD. However, we also like to use Rice Krispies, nuts, bananas, and more.

 

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The great thing is that this is a tasty and very quick breakfast to put together any morning of the week – easy peasy!

Finally, please do not forget to Share Breakfast with children in need in the United States. 1 out of 5 kids in the U.S. do not know where their next meal is coming from and YOU can help.

 

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Kellogg’s has made it super easy to help out – all you have to do is help spread the word with a  Tweet or Pin or post a Facebook update using the #ShareBreakfast hashtag! You don’t have to buy anything or spend any money – just use your social media prowess for good! Check out this special message from Taye Diggs just for you!

 

 

Visit ShareBreakfast.com to learn more.

 

This is part of a compensated campaign with Kellogg’s.  All opinions expressed are mine. Please refer to this site’s Terms of Use for more information.

Quick On-the-Go Breakfast or Snack: Blueberry-Yogurt Muffins Recipe

Getting Lucas out the door in time for school is a challenge most days. His school is a half hour drive from us, which means that on some mornings – he eats breakfast in the car. Breakfast in the car is better than no breakfast at all, right?! That’s why we always make sure to have quick and healthy breakfasts on hand. Our go-to on-the-go breakfasts usually consist of cereal like Frosted Mini Wheats in a zip-top bag, a piece of fruit, and milk, a fruit smoothie, or a healthy homemade muffin. One of our favorite muffins? Blueberry Muffins! I bake off a dozen and keep them in the freezer so that we always have them as an option for those rushed mornings.

 

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Blueberry Yogurt Muffins Recipe

Ingredients

 

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  • 2 cups white wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3⁄4 cup sugar plus a little extra for sprinkling
  • 1⁄2 tsp Kosher salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 1⁄4 cups low fat plain yogurt
  • 1⁄2 stick of butter (melted)
  • 1 tbsp grated lemon zest
  • 1.5 cups blueberries (fresh or frozen)
  • Non-stick spray (for the muffin pan)

Directions
Preheat the oven to 375°and prepare the muffin pan with non-stick spray.

In a small mixing bowl, combine the flour, baking soda, baking powder and salt.

In another bowl, beat the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest until well combined.

Add the dry ingredients and mix until just blended. You don’t want to overmix or you’ll end up with dense muffins.

Gently fold in 1 cup of the blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full. Press in a couple of the remaining blueberries into each muffin cup and top with a generous sprinkle of sugar. This will add a delightful crunch on the top of the muffin – yum!

 

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Bake for about 15-22 minutes, or until the tops are lightly browned, and a toothpick inserted into the middle comes out clean. Cool on a wire rack and either serve, store in an airtight container for 2-3 days or freeze for later.

Holiday Breakfast: Overnight Pumpkin Cinnamon Rolls Recipe

Next up in my baking with pumpkin series are one of our favorite holiday morning treats – Pumpkin Cinnamon Rolls! We have eaten these every Christmas morning for the past couple of years and they are SO GOOD! Making cinnamon rolls can seem overwhelming and time consuming, but what I love about this dough is that it can be refrigerated overnight so you can do all the prep the day before and not have to worry about anything on Christmas morning. Just take them out of the fridge about an hour before you’re going to bake them so they can come to room temp. We use that time to get a pot of coffee going, make hot cocoa, build a fire, and let our chocolate lab, Aries open her gifts (AKA a nice big bone she can chomp on and some other little treats lol).

 

 

 

Pumpkin Cinnamon Rolls

Ingredients

1 package (2 1/4 tsp.) active dry yeast
1/4 cup warm water (100-110 degrees)
3 – 4 cups flour, divided
3/4 cup canned pumpkin puree
1/2 cup warm milk
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 tsp. Kosher salt
1 tsp cinnamon
1/4 tsp. nutmeg

Filling

1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves

Cream Cheese Frosting

4 ounces cream cheese
1 stick butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Directions
1. Dissolve

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yeast in warm water in a large bowl; let stand for 5 minutes until bubbles start to appear.
2. In the bowl of a stand mixer, add 3 cups flour, pumpkin, milk, butter, sugar, salt, cinnamon, and nutmeg. Using the dough hook attachment, beat with a mixer at medium speed until smooth (about 5-10 minutes). Dough should be tacky, but not sticky. Add flour in small amounts as needed. NOTE: If you don’t have a stand mixer, just knead dough with your hands for about 10 minutes; adding flour as needed.
3. Place the dough inside a large bowl that has been sprayed lightly with cooking spray or oil. Cover the bowl with plastic wrap and let rise in a warm area of your kitchen until doubled in size.
4. Punch dough down; cover and let rest for 5 minutes.
5. In a small bowl combine sugar and spices.
6. On a floured surface, roll the dough into a 16×12 inch rectangle. Spread softened butter over dough and then sprinkle with the sugar and spice mixture. Starting with a long edge, roll up tightly; pinch seam and ends to seal. Cut the roll into 15 (1 inch) slices. Place rolls in a 9×12 inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size. At this point, you can either bake the rolls immediately or place in the refrigerator overnight. If you do refrigerate them overnight, take them out of the refrigerator about an hour before baking to allow to come to room temperature.
7. Preheat oven to 375 degrees (F). Bake for 20 minutes or until golden brown.

 

 

 

8. While rolls bake, prepare the cream cheese frosting. Using a stand or hand mixer, cream together the the cream cheese, butter, and vanilla in a small bowl. Add the powdered sugar until well mixed. Frost warm rolls with the cream cheese frosting and serve immediately.

 

Baking with Pumpkin: Pumpkin Chocolate Chip & Walnut Muffins

Today, I want to share with you one of my favorite ways to enjoy pumpkin during the Fall season – Pumpkin Chocolate Chip & Walnut Muffins.

 

 

 

Seriously, you cannot go wrong with pumpkin and chocolate – they are a match made in heaven! We love to eat these muffins in the morning as a quick breakfast on-the-go, as a mid-afternoon snack, or even as a yummy treat after dinner. They are good ANYTIME!

 

 

 

Pumpkin Chocolate Chip & Walnut Muffins

Ingredients

  • 1 1/2 cups white wheat flour
  • 1 teaspoon baking soda
  • 1.5 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon koshe salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1.5 teaspoon pure vanilla extract
  • 3/4 cup solid packed, canned pumpkin puree
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup walnuts, chopped

Directions: Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large bowl, sift together the flour, baking soda, spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and both types of sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips and walnuts.

Fill the muffin cups evenly with the batter using an ice cream scoop. Place in the oven and bake for about 20 – 22 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

 

 

 

Makes 12 regular-sized muffins.