Pumpkin Cinnamon Rolls

Cinnamon rolls are delicious! No secrets there! In the autumn and winter cinnamon rolls are great to have on hand in the freezer for whenever!  It is a nice treat to serve on a chilly morning with a mug of tea or hot chocolate.

Pumpkin Cinnamon Rolls

These gluten free dairy free Pumpkin Cinnamon Rolls are a twist on that tradition. The pumpkin in the dough really helps keep the rolls moist and fresh, which can sometimes be a problem with gluten free baking.

Ingredients 

For the Dough

  • 1/3 cup warmed coconut milk
  • 4 1/2 teaspoons dry active yeast
  • 3/4 cup sugar
  • 3 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pumpkin puree
  • 1/4 cup brown rice flour, finely ground
  • 1/2 cup sorghum flour
  • 3/4 cup tapioca starch
  • 1/2 cup corn starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 5 tablespoons vegan butter (Earth Balance)
  • 1/4 cup packed brown sugar
  • 4 teaspoons ground cinnamon

For the Icing

  • 1/4 cup pumpkin puree
  • 2 tablespoons vegan butter (Earth Balance)
  • 3 1/2 cup powdered sugar
  1. Preheat your oven to 350ºF. Liberally grease 2 8 inch round pans. Set aside.
  2. Put yeast in warm coconut milk and sugar.  Set aside until foamy.  Stir in olive oil, vanilla extract and first amount of pumpkin puree.
  3. In bowl of your mixer, mix together brown rice flour, sorghum flour, tapioca flour, corn starch, baking powder, xanthan gum, baking soda, and salt. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
  4. Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
  5. Use the oiled plastic wrap to help roll the dough.
  6. Mix together the brown sugar and cinnamon in a small bowl.  Gently spread the first amount of softened vegan butter in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
  7. Using the plastic wrap to help, carefully roll the dough.  Slice the rolls and carefully place them into the 8 inch greased round pans, leaving about an inch between each roll.  Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
  8. Use clean thread or dental floss (yes dental floss) to cut cinnamon rolls. Slide the floss under rolled dough, cross the floss over the dough and pull, making the cut.
  9. To make pumpkin icing, cream together the pumpkin puree and second measurement of vegan butter.  Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
  10. When rolls have risen, bake for 30 minutes in a preheated 350ºF degree oven. Cool.
  11. Frost with icing.

Freezing Directions:

Place cooled rolls into gallon sized freezer bag(s).  Remove as much air as possible.  Label and freeze.

To serve: Thaw.  Heat through slightly, as desired.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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Tacos al Pastor

Tacos Al Pastor

Tacos Al Pastor are a great way to lighten up traditional Mexican tacos because the flavor comes from a juicy pineapple marinade instead of loads of fatty toppings. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. Pork tenderloin cubes are tenderized by sweet pineapple juice and packed with bold flavors like earthy cumin, spicy cilantro and hot chili powder. 

Ingredients

  • 1 pound pork tenderloin, cut into 1/2-inch cubes
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • 1 medium onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon Mexican-style chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon chopped garlic
  • 3/4 teaspoon salt
  • 1 tablespoon canola oil
  • 6 (8-inch) soft taco-size gluten free corn tortillas, warmed
  • Toppings
    • chopped radishes
    • fresh cilantro leaves
    • crumbled queso fresco
    • chopped onions
    • chopped jalapeño
  1. Combine pork and all other ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours. The longer the better!
  2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done.
  3. Serve mixture with warm tortillas and desired toppings.

Southwest Shrimp Tacos

Put together a flavor fiesta in no time! Tacos are perfect for an easy weeknight meal!

Southwest Shrimp Tacos

Ingredients 

  • 10 to 12 (10-inch) wooden skewers
  • 2 pounds unpeeled, large raw shrimp (21/25 count)
  • Vegetable cooking spray
  • 2 tablespoons hot sauce
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 16 to 20 (8-inch) soft taco-size gluten free corn tortillas
  • 3 cups shredded cabbage
  • 1 cup grated carrots
  • Lime wedges
  1. Soak skewers in water 20 minutes.
  2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
  3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink.
  4. Grill tortillas 1 minute on each side or until warmed.
  5. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.