Pumpkin Butter Cinnamon Rolls

These rolls sing fall like none I have ever tried... a mental creation resulting from a taste from my first batch of pumpkin butter, well actually it was hubbard butter as my daughter likes to remind me...


First make your batch of pumpkin butter, however I substituted my hubbard squash for the pumpkin and it turned out great. The recipe linked is what I used for my guideline, but I would encourage you to experiment with your taste buds. Then make your cinnamon roll dough... like the one shared below:

The Roll Dough
2 Cups ~ Warm Water
1/3 Cup ~ Honey
1 ½ T ~ Yeast
¼ Cup ~ Olive Oil
6 Cups ~ Whole Wheat Flour, roughly

Prepare like standard bread recipe, let rise until doubled. After doubled, pour out onto the counter and shape into large rectangle, about one inch to an inch and a half thick, smear a thick layer of pumpkin butter over the top, drop butter hunks throughout and roll. Slice thick, place rolls into a greased 9 x 13 pan and let rise again. Bake @ 350 for about 30 to 35 minutes, until golden brown.

Serve warm, with a cold glass of milk or when the rolls are cooled place them in your fridge and eat them in the morning. They reheat nicely in a warm oven, and are perfect for cool fall mornings. 

~ Enjoy

Pumpkin Pancakes

During the fall season we use a lot of pumpkin, often times I will use Hubbard squash in place of many recipes calling for canned pumpkin and most of the time you can never tell the difference. Although I like to have a few cans of organic pumpkin on our shelves for those mornings when I am craving some good old fashioned pumpkin pancakes.




Those Pumpkin Pancakes: {Inspiration Recipe}

2 cups freshly ground Whole Wheat Flour, I use hard white wheat
4 t Baking Powder
1 t Real Salt
2 T Maple Sugar, honey or maple syrup would be great as well
1 T melted coconut oil, olive oil or butter
1 can pumpkin puree, I have not tried Hubbard squash with this recipe
2 eggs, laid by cage free, healthy chickens

*a little ground clove and ginger would be nice too!

Throw the ingredients into a large bowl, mix well and cook them up on a hot, cast iron skillet. I also add some cinnamon and nutmeg to taste, and sometimes I will add a dash of vanilla. Serve with butter and a little drizzle of fresh raw cream or anyway you prefer.



As I write this I am again reminded of why I love this time of year, and why I love pancakes. It truly has been a beautiful autumn season here, and the cold frame is holding up nicely... which reminds me, I need to harvest some late season lettuce this week.

~ Blessings & Shalom!

2012 Garden Journal: my small fall garden

Time is a valuable thing... so much so I won't make excuses for not posting sooner for those who read my private corner of the world, however my dear friends I do have some new photos and something small to share:

First ~ Our Parsnip Harvest:


These babies are an exercise in patience and diligence. Here Miss is trying to pull this monster parsnip, a welcomed sight for the amount of time they require. Although parsnips really don't need much, just some space, a lot of time and of course water...


When just about everything else has died, wander out to the parsnip bed and there you will find another rooted bounty. Perfect to add to your garlic mashed potatoes... yes parsnip garlic mashed potatoes are amazing!


I think the most important part for growing parsnips is depth, a few of ours had bent ends but were still quite large...  these guys are a must have for any long term storage grower and are extremely cost effective, even if they seem to take forever to grow. ;0)

Below is a belated peek into our small 'fall' garden...


My simple, recycled cold frame... serving yet another year.


In it we are growing lettuce, spinach and swiss chard... and this photo was taken about a month ago, so they are much bigger now and everything seems to be working nicely.

Tomorrow we leave for Jackson Hole, so in a few days I hope to have some photos to share with you... Jackson Hole in the fall is breath taking all the way around and I am so excited to be able to go!

Blessings!