Pumpkin cinnamon rolls

October 26, 2012 | 7 Comments »


I’m so sorry that I haven’t been posting as much lately. I have so many ideas for Vegan MoFo, but it looks like I might have to go into ‘overtime’. I haven’t been feeling well the past 2 weeks so I just sort of took it easy. Thankfully I started feeling better last night so I got to work and came up with something I think you’ll enjoy. Now I know there are several pumpkin cinnamon roll recipes floating about, but how many of them are made with Pumpkin Spice Coconut Milk? I’ve had some of this delicious milk sitting in my fridge for the past week just waiting to be used (thanks to the wonderful people at So Delicious). While hanging out on the couch watching really bad TV I kept seeing this one commercial over and over again. It was a fast food commercial that advertised their cinnamon rolls. Right away I knew what I was going to use that milk for. These delicious pumpkin cinnamon rolls.

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Makes: 10 cinnamon rolls

Ingredients

  • 1 cup So Delicious Pumpkin Spice Coconut Milk
  • 1/2 cup pumpkin puree
  • 1/3 cup vegan butter
  • 1 tbsp brown sugar
  • 1 packet active dry yeast
  • 4 1/4 cups all-purpose flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt

For the filling

  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1 heaping tbsp vegan butter, softened

For the topping

Directions

  1. In a medium saucepan over medium heat combine the pumpkin spice coconut milk, pumpkin puree, butter, and brown sugar. Heat until butter has melted and mixture is warm (not hot). Remove from heat, sprinkle yeast on top, whisk mixture together and set aside.
  2. In a stand mixer attached with a dough hook, combine the flour, pumpkin pie spice, and salt. Mix until well combined. Once the yeast mixture is ready slowly pour into the stand mixer bowl. Mix until dough forms into a ball. Place dough into a bowl lightly sprayed with non-stick cooking spray and allow to rise for at least an hour.
  3. Once dough is ready, roll out onto a lightly floured surface. I tried to roll it out into a nice rectangle shape cutting around the edges for a nice even shape. Spread the softened butter over the top of the dough. In a small bowl mix together the brown sugar and cinnamon. Sprinkle evenly over the butter. Start rolling the dough lengthwise into a nice long roll. Slice into 10 even pieces. Place cinnamon rolls in a round cake pan lightly sprayed with non-stick cooking spray. Allow to sit for 1/2 hour.
  4. Preheat oven to 375°.
  5. Bake cinnamon rolls for 20-25 minutes. Allow to cool completely before adding the icing.

If you can’t find that specific milk you can use the Unsweetened Coconut Milk in its place. But I highly suggest hunting down some of that pumpkin spice milk. It’s amazing! It’s so rich and creamy! Mmm…

Sorry to cut this so short, but I’m currently working with a sick puppy on my lap. He demands the cuddles.

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Before I go, I just so happen to have a coupon book and free product coupon good for any ONE So Delicious item. All you have to do is leave a comment. That’s all! No hoop jumping around these parts. You have from now until 11:59 PM CST Sunday October 28, 2012 to leave a comment. I’ll randomly pick a winner on Monday and mail out the coupons ASAP. See? Simple, right?

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Homemade coffee ice cream

October 18, 2012 | 2 Comments »


Sometime last week I stumbled upon this post for Chai Spiced Pumpkin Milkshake. Since my theme is was pumpkin I just knew I had to try it. Except I didn’t have an ice cream maker. So I went and bought this one on Amazon. This is probably the most trouble I’ve ever gone through for a single recipe. But can you blame me? LOOK at that shake!

No, I didn’t get my blog title wrong. I decided to try out some coffee ice cream today because I was missing a key ingredient for the pumpkin shake and didn’t retrieve it until later on this evening. But my freezer bowl is chilling in the freezer and will be ready first thing in the morning. Who says I can’t have a pumpkin shake for breakfast? It does contain pumpkin!

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Since I’m very new to the ice cream making thing I searched for a vegan coffee ice cream recipe online. This one stood out more than anything. It’s simple and looks amazing. I made a slight change though. Instead of the coffee mixture I went with an espresso mixture. I used 2 heaping tsp instant espresso and 6 oz water. It was absolutely perfect. Nice and creamy with a rich coffee taste. And it really didn’t take that long to make. The longest part was waiting on the freezer bowl to freeze. But once I poured the mixture into my ice cream maker the ice cream was ready in about 20 minutes! This could be very dangerous for me.

So tomorrow I’ll be experimenting with pumpkin ice cream for that delicious shake. I’m also planning on making my own cookies and cream, cherry vanilla, and rocky road. I’m open to any other suggestions you may have. And if you can share a recipe… even better!

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Pumpkin rice crispy treats

October 8, 2012 | 7 Comments »


Are you guys sick of pumpkin yet? I’m not going to lie. I sort of am. But I said my theme would be pumpkin so I’m going to stick it out for as long as I can.

I was never really big on rice crispy treats. But once in a while I find myself wanting one. I’ve never made the vegan version before. I didn’t think it was possible. I have purchased the boxed kind sold at health food stores and while I found them to be good they were nothing like I remembered. I really wanted something more marshmallowy and gooey. So I took my search to the interwebs and found that lots of the vegan recipes call for various syrups. Then I stumbled upon this recipe. It’s pretty much the same way you’d make the traditional treats which is exactly what I was looking for. Also, it gave me the chance to finally experiment with some Dandies. I made a few changes to the recipe to make it pumpkiny and autumny.

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Makes: 12 treats

Ingredients

  • 3 tbsp vegan butter
  • 2 tbsp pumpkin spice syrup (recipe here, or you can use pure maple syrup)
  • 1-2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 bag Dandies Vegan Marshmallows
  • 4 cups crispy brown rice cereal (I used Erewhon)
  • 1/2 cup pecan bits, toasted

Directions

  1. In a large saucepan on medium-high heat combine the butter, pumpkin spice syrup, pumpkin pie spice, and salt. Mix together until melted. Add the bag of Dandies and continue to stir until mostly melted (but not completely). Lower the heat and add the rice cereal. Mix until all of the cereal is coated.
  2. Remove from heat and pour into an 8×8 inch pan lightly coated with non-stick cooking spray. Press mixture into the pan. Top with toasted pecans and press firmly into the treats. I used the back of a spatula to do this.
  3. Refrigerate for about an hour or until the treats are no longer soft and hold their shape. Flip pan onto a cutting board and slice into 12 squares.

Have fun washing that saucepan. ;)

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