Halloween 2009

We had a lovely Halloween. Preston was an elephant. His friend Camden was a giraffe.

Although, Camden was not really diggin' the giraffe suit.

Everyone had a good laugh at Preston's costume. Hee hee.

And of course, he...

On the other hand, Will found a comfy cozy spot which is where he parked for a while. He did run 10 miles earlier that morning, so I suppose that is a good enough excuse.

Erika and I had fun totally messing up their brand new kitchen in their brand new house by making some brand spankin' new pumpkin cinnamon rolls with caramel frosting (thanks to Heather in our Relief Society Newsletter!)

Want the recipe?

Okay.

Pumpkin Cinnamon Rolls with Caramel Frosting

1/3 cup milk
2 tbsp. butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 package dry yeast
1 cup unbleached all purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. melted butter
Caramel frosting (recipe follows)

In small saucepan, heat milk and 2 tbsp. butter just until warm (120-130
degrees) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough
with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 20 minutes or until golden. Remove from
pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with
Caramel frosting. Makes 12 rolls.

CARAMEL FROSTING

1/4 cup (4 tbsp.)butter
1/2 cup brown sugar, packed
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar.

In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

My Advice: Put more flour into the dough. It was way too gooey.