" " " " Singing With Birds: October 2010

Friday, October 29, 2010

Five On Friday


#1


A talented artist, Lucy @ Craftberry Bush dreams in color and I'm taken with what she's dreamed up for the rest of us. Her terrific post, A Show Called Fall, teaches us how we can tailor make these beautiful, decorative, paper mache Fall leaves to brighten and enhance arrangements, place settings and any environment.

#2


Give me some creepy, creamy, really yummy Monster Eyeballs on a pick this Halloween! Kathryn @ Bee In Our Bonnet shares how she turned purchased frozen mini-cream puffs into this fun treat in three easy steps. I got the makings today for my little spooks tomorrow!

#3


In need of a soft glow for your party decor? Daisy Day @ It's a Daisy Day! realized she needed to get busy. One can't help but love her Super Fast Phone Book Luminaries. These are unbelievable easy and inexpensive. Just think on Monday, (yes November 1st), we can tear out of few more pages, change the verbiage and enjoy them all month long.

#4


Here's a great idea if you're wondering what to do with all of that Halloween candy. Jen @ My Delicious Ambiguity suggests a brilliant plan. She's invited The Switch Witch over on Halloween night and the only one who may object is her family dentist! It's actually all about moderation, why not stretch those treats out over a few healthier months.

#5


I fell hard this week when I saw, Fresh Cut Flower Boxes. I'm so loving Allison Anderson's airy design, choice of extraordinary fabrics...


and her flowery machine quilting. It's backed with a soft sage minkee and ready to keep her warm all winter long. It would keep me happy too...oh, adoring these pretty colors! Meet this gifted quilter @ her blog, Strandz.


Have and inspired weekend all!


I’m sharing this post at these fabulous blogs:
{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou *It's So Very Creative * Keeping it Simple * Craftomatic Mondays {T} Today’s Creative Blog * All Thingz Related * Blessed With Grace * Sugar Bee * I’m Topsy Turvy * It's a Blog Party * Balancing Beauty and Bedlam * * All the Small Stuff * Sweet Shot Tuesdays * A Beautiful Mess {W} Blue Cricket Design * Me and my Bucket * Someday Crafts * My Backyard Eden * Trendy Treehouse * Sew Much Ado {Th} House of Hepworths * Somewhat Simple * Fireflies and Jellybeans * Paisley Passions * Yesterday On Tuesdays * The Shabby Chic Cottage * Beyond The Picket Fence * Life as Lori {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * Fun to Craft * The Shabby Nest * A Few of My Favorite Things * My Romantic Home {S} La Bella Vita * Funky Junk Interiors * A Little Lovely * Tatertots and Jello * Be Different Act Normal {S} I Heart Nap Time * Under the Table and Dreaming
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Thursday, October 28, 2010

Witches Make Merry


It's not too late to stir up wickedly good treats
(click above for a complete tutorial)


Candy Corn, Pumpkin and Candy Apple,
seasonal flavored Kisses+some crunch...


Or try some chewy caramel Rollos this time around....


S'witching 'em up...sweeties...


Making your victims cackle with delight!

I’m sharing this post at these fabulous blogs:
{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou *It's So Very Creative * Keeping it Simple * Craftomatic Mondays {T} Today’s Creative Blog * All Thingz Related * Blessed With Grace * Sugar Bee * I’m Topsy Turvy * It's a Blog Party * Balancing Beauty and Bedlam * * All the Small Stuff * Sweet Shot Tuesdays * A Beautiful Mess {W} Blue Cricket Design * Me and my Bucket * Someday Crafts * My Backyard Eden * Trendy Treehouse * Sew Much Ado {Th} House of Hepworths * Somewhat Simple * Fireflies and Jellybeans * Paisley Passions * Yesterday On Tuesdays * The Shabby Chic Cottage * Beyond The Picket Fence * Life as Lori {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Chic on a Shoestring Decorating * Decor Mamma * Fingerprints on the Fridge * Fun to Craft * The Shabby Nest * A Few of My Favorite Things * My Romantic Home {S} La Bella Vita * Funky Junk Interiors * A Little Lovely * Tatertots and Jello * Be Different Act Normal {S} I Heart Nap Time * Under the Table and Dreaming
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Wednesday, October 27, 2010

Pumpkin Cinnamon Rolls


Pumpkins are the stars of the most exciting week of the year.

So showy, they brighten dark porches and add pizazz to tabletops. It's also a perfect food making almost anything; dips, soups, breads and desserts extra delicious through out the holiday season.

Pumpkin Cinnamon Rolls  @singingwithbirds.com

Pumpkin Cinnamon Rolls are traditionally shared with family, friends and neighbors when we get "Boo-ed" for Halloween, and then are requested till after the New Year.

Mix up the dough, cover and give it a good rise, for about 1 hour, in a warm spot till double.


I like to use a dough cutter or dental floss to cut the dough. Knives just rip it up.


Roll dough into a rectangle. Top with butter, brown sugar and cinnamon. Beginning at one of the short ends, roll the dough up tightly and pinch the edge together.


Using a dough cutter or dental floss, cut the roll of dough in half, then half each end too.
Cut each section into 3 rolls. You should have 12 fairly even cinnamon rolls.


Place them on a jellyroll pan covered with parchment paper. Let rise again till double and bake in a 350 degree oven for 20 minutes.

Note: You can freeze them at this point. Store in ziptop bags to bake later. Thaw for 5 hours, covered on a baking sheet and then bake and finish as usual.


While your rolls are baking make the cream-cheese frosting. Cool baked rolls on a wire rack for about 10 minutes before frosting.


Make caramel frosting and carefully add it to a plastic squeeze bottle.

Pumpkin Cinnamon Rolls  @singingwithbirds.com

Using a hot pad, squeeze the caramel frosting over the frosted rolls.

Pumpkin Cinnamon Rolls  @singingwithbirds.com
Serve and share with lots of love!

Pumpkin Cinnamon Rolls

1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups flour
1/3 cup brown sugar, packed (or more if you like)
1 1/2 teaspoons ground cinnamon (or more if you like)
2 tablespoons melted butter

CREAM CHEESE FROSTING
1/4 cup soft butter
4 ounces soft cream cheese
1 tsp. vanilla extract
2 cups confectioner's sugar

CARAMEL FROSTING
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1 dash salt
3/4 cup sifted confectioners' sugar

Directions
1. In small saucepan, heat milk and 2 tablespoons butter just until warm 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.
2. 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.
3. 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.
4. 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.
5. 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. Frost with Cream-Cheese Frosting. Drizzle with Caramel frosting. Makes 12 rolls.

Cream-Cheese Frosting:
In a mixing bowl, cream soft butter, cream cheese, and vanilla with beaters. Add confectioner's sugar and beat well. Generously frost rolls.

Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute. Stir in vanilla, salt, and confectioners' sugar. Blend with a wire whisk until well blended. While hot, use a funnel and pour into a plastic squeeze bottle. Use a hot pad, and drizzle over your cream-cheese frosted rolls.

Thanks for stopping by.







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Tuesday, October 26, 2010

Ghoulishly Rich Hot Chocolate

I'm warming up to winter!

Ghoulishly Rich Hot Chocolate  @singingwithbirds.com

Oh my, it's been cold and windy in Idaho.  We even saw a few snow flurries today and it's had me dreaming of...

Ghoulishly Rich Hot Chocolate

12 ounce can evaporated milk
1-1/2 cups hot tap water
1/4 to 1/3 cup sugar (or stevia)
1/4 cup unsweetened cocoa
Dash Salt
1/2 teaspoon vanilla

Measure the water into a 1 1/2 to 2 quart sized sauce pan. Add the sugar, cocoa and salt. Stir the mixture up until the cocoa dissolves completely. Gently bring the mixture to a boil. Reduce the heat to a fast simmer and simmer it for about 5 minutes. This will prevent the cocoa and sugar from sinking to the bottom of the cup when you serve it. Finally, add the evaporated milk and stir to blend. Reheat briefly, but don't boil. Pour the hot chocolate into small cups. This recipe makes 4 - 3/4 cup size servings. You can easily double it. It goes really well with cookies, or sandwiches for a good snack on a snowy day. Sometimes I make a large batch and fill my crock-pot, set on low, when my grands are sledding. Very European, rich and delicious, this will warm you right up!

Come back tomorrow for somethin' yummy you can serve with this all Fall long!

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