Tag Archives: pumpkin recipe

Give It Up For Spiced Pumpkin Cinnamon Rolls

Cinnamon rolls get extra delicious with the addition of pumpkin in the dough.
Cinnamon rolls get extra delicious with the addition of pumpkin in the dough.

Now’s the time for a boatload of cinnamon rolls warm from the oven.

Not just any ol’ kind, but ones made moister and more golden in color with pureed pumpkin, and even more delectable with pumpkin pie-like spices of cinnamon, nutmeg and ginger.

That’s exactly what you’ll get with this recipe for “Spiced Pumpkin Cinnamon Rolls,” which makes 20 — yes! — palm-sized, swirly cinnamon rolls slathered with fluffy cream cheese icing.

Get your mixing bowls out now, and thank me later for turning you on to this recipe that’s simply made for this time of year.

It’s from the new cookbook, “The Shared Kitchen” (Smith Street Books), of which I received a review copy.

Written by Clare Scrine, an Australian food writer, it features 80 vegetarian and vegan recipes that by no means will leave you feeling deprived in any way.

Not when the selection includes the likes of “Luxe Potato, Apple & Fennel Bake,” “Spicy Capsicum & Artichoke Pesto with Hand-Rolled Pasta,” “A Big Moussaka,” and “Lemon & Rosemary Cake with Mascarpone Cream.”

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Pumpkin, Mustard, Cream — And Fall

A beauty of a red kabocha squash.
A beauty of a red kabocha squash.

As award-winning food writer Nigel Slater so astutely states in his newest cookbook, autumn and winter call for far different types of meals. With brisk weather and darker nights, they fairly demand more substantial and weightier fare to nourish and warm us through and through.

As his new “Greenfeast: Autumn, Winter” (Ten Speed Press) shows, though, that doesn’t necessarily dictate huge slabs of meat. In fact, in this cookbook, of which I received a review copy, he shows with 110 vegetarian recipes that even in the throes of deepest winter, you can feel mighty satiated with plant-based fare.

As always, his joyously descriptive writing is evident throughout, including in the introduction, where he unabashedly states, “There will be carbs. They protect and energize us. They bring balm to our jagged nerves.”

My kind of carbs -- fall-apart tender squash in a mustardy cream sauce.
My kind of carbs — fall-apart tender squash in a mustardy cream sauce.

Ah, a man after my own stomach.

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Cozy Up To These Pumpkin Rolls

The orange tint of these rolls comes from -- what else -- pumpkin.

The orange tint of these rolls comes from — what else — pumpkin.


These are called “Pumpkin Cozy Rolls” for a reason.

The dough is so downright pillowy to the touch, you’ll be hard pressed not to lay your head on it to take a nap.

The recipe is from the new “Choosing Sides” (Andrews McMeel), of which I received a review copy. Food writer Tara Mataraza Desmond has crafted this cleverly named cookbook that’s perfect for this time of year — when you’re scratching your head for new side dishes to add pizazz to your holiday table.

The book includes 130 recipes for breads, salads, veggie dishes, grains and stuffings. The directions are detailed and even include suggestions for main courses to pair each side with.


With Halloween here tomorrow, I couldn’t help but be thinking of pumpkins.

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Fall for An Apple Pumpkin Galette and a Food Gal Giveaway

A taste of autumn with apples and pumpkin.

A taste of autumn with apples and pumpkin.


I admit I do mourn the end of summer’s sweet berries and peaches.

But the start of fall is definitely easier to swallow with a bounty of fresh apples to bake with.

“Apple Pumpkin Galette” caught my attention because of the addition of the autumn hard squash in it. The recipe is from the new “Sunset Cook Taste Savor” (Oxmoor House) of which I received a review copy.

The cookbook spotlights recipes for 16 ingredients including artichokes, avocados, chicken, cheese and apples.


The straightforward dough recipe for the galette makes enough for two of these free-form tarts, but you can just freeze half the batch to use at another time.

The dough is rolled out into a circle. You fill the center with slices of apples and pumpkin — or kabocha squash, as I used as recommended by the cookbook — that have been tossed with cinnamon, nutmeg, cloves, a dash of bourbon and sugar. Then, fold the edges of the dough over, before baking.

With Sunset’s meticulous testing, I was taken aback by the amount of sugar called for in the filling, which seemed like way too much. The recipe originally called for 1/3 cup brown sugar plus 1 1/2 cups granulated sugar for three apples and 1 1/2 pounds of squash (about half of a small pumpkin or kabocha). So, I decided to cut the amount of granulated sugar back to 3/4 cup, which turned out to be plenty. But feel free to add more if you have a big sweet tooth.

The pastry bakes up flaky with a hearty filling. My husband was not too keen on the addition of the squash. He would have preferred an unadulterated apple tart instead. Me? I kind of liked how the kabocha made this tart unique. It gave it a slightly savory quality and added a twist.

One of fall's earliest apples: the SweeTango.

One of fall’s earliest apples: the SweeTango.

The original recipe calls for Granny Smith apples, but I used SweeTango ones instead, of which I had received a sample. The SweeTango is a cross between a Honeycrisp and a Zestar! apple. It’s got a great crunch and wine-y, spicy flavor.

SweeTango apples are an early season variety. They’re available at Walmart through the end of September, and at Mollie Stone’s and Safeway stores hrough October.

CONTEST: Three lucky Food Gal readers will each win a couple of pounds of SweeTango apples, an apple timer, a cutting board, a T-shirt, and a reusable grocery bag. Entries are limited to those in the continental United States, as well as Alaska and Hawaii. Entries will be accepted through midnight PST Sept. 28. Winners will be announced Sept. 30.

How to win?

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