Got a rainy and kind of boring fall day on your hands? Perfect! It’s a great day to make these pumpkin spice cinnamon buns. The main recipe is exactly the same as the Pumpkin Bread that I posted about a few days earlier. This time, you just roll it out, sprinkle on the spices, sugar, and butter; roll it up, and bake your way into some amazing deliciousness.
When you think of pumpkin bread, you probably think of the sweet cake-like stuff that’s usually served with coffee, right? This pumpkin bread is completely different. Use this delicious and moist pumpkin bread for making sandwiches or toasted for breakfast with butter and jam.
Remember this from our last post about making pumpkin puree? Those “guts” from your Halloween Jack-o-lantern needn’t go to waste! I’ll show you how you can make an easy and delicious snack from the leftover pumpkin seeds.
In yet another attempt in finding nutritious-things-my-son-might-consider-eating, I decided I would try roasting pumpkin seeds. I thought would be complicated, but it was actually super simple. They ended up being so good that it made the idea of taking pumpkin seeds out of a pumpkin slightly less gross. Just slightly.
For the longest time I’ve had an irrational fear of processing pumpkins. It just seemed overwhelming. How would I cut them? Why did the guts have to be so gross to deal with?
Then as pumpkin puree climbed to $4 a can, I decided enough was enough.
Every Saturday morning I like to make a special breakfast for my family. It’s one of those simple little traditions we all look forward to. Usually it’s waffles or pancakes, sometimes cheesy eggs on toast, or maybe a more protein-packed eggs and bacon if I know we’ll be busy. Whatever it is, it’s almost always on the fine china.
