Fall baking: Pumpkin Citrus Crescent Rolls

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October started off with a bang.  Fall baking and fall flavors were in so on my mind.  I made this delicious Bakery Style Apple Cinnamon Coffee Cake and then bang...vacation time took over.  Not just any vacation, but a tropical one.  Hot, humid, tropical weather, which put me right back in the summer mood.

Well, we're back and we had a fantastic time, but it's taken me a little kick in the butt to get back in the fall flavor swing...until today that is.  We took this week trying to slowly get back into the swing of everyday life, work etc.  It's been rough as I'm still dreaming of the islands.  Last Friday night we decided to go out for a bit and walk around the mall.  I knew I had to stop in my favorite store, Williams-Sonoma, and pick up a jar of Pecan Pumpkin Butter by Muirhead.  Yum! It's full of all natural ingredients such as Pumpkin, sugar, lemon juice, pecans, spices and it tastes so good.  Definitely something to purchase if you get the chance. 

So I had in mind using this as an ingredient in a mixture to spread on to some crescent rolls.  A new recipe was born!  Pumpkin Citrus Crescent Rolls are on the menu for breakfast today.  Taking a cue from my favorite pumpkin pie I whipped up a filling of pumpkin butter, orange marmalade for a citrus zing, and some vanilla.  Put it all in a ready to bake crescent roll dough and you have the best breakfast, or snack, or dessert you will even want on a fall day.

The pumpkin lends the earthiness, and the citrus lightens it up a bit, making this a comfort food treat that will have your house smelling wonderful and your tummy saying "MMMnnn!"  Done in 20 minutes, so this is easy to whip up when you are short on time.  We just loved this recipe which was evident by the 3 rolls I inhaled in 30 seconds and the fight over the remaining rolls with my love, MGG.  Haha!  I think more of these rolls will be made

Note:  You can use whatever pumpkin butter you like best.




Pumpkin Citrus Crescent Rolls

Yield: 8 rolls

1 can of crescent rolls (such as Pillsbury)
2 T pumpkin butter
1 T orange marmalade
1/2 tsp vanilla
Garnish:  ground nutmeg

Preheat oven to 375 degrees.

In a small bowl add pumpkin butter, orange marmalade, and vanilla.  Stir until mixed well.

Remove crescent dough from the can and unroll.  Separate into 8 individual triangles and place the rolls on a working surface.

Smear pumpkin mixture on one side of each triangle with about 1 tsp of mixture.  (Putting too much will cause the mixture to ooze out when baking.)  Starting at the large end roll dough toward small point until a crescent is formed.  Place on a baking sheet.  Continue until all dough is rolled in crescents. 

Sprinkle a little fresh ground nutmeg over the tops.  Bake at 375 degrees for about 11-13 minutes or until golden brown.  Serve warm.

Italian Style Roasted Chicken and Orzo Soup

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About a week ago I brought you a recipe for Mediterranean Chicken Salad in which I roasted the chicken breasts.  I actually roasted 5 bone-in chicken breasts to use for various dishes, but today's recipe, Italian Style Roasted Chicken and Orzo Soup, was the main inspiration. 

You see, we had a taste of fall weather around here.  Finally! It was cloudy and cool, even a little rain.  So even when we get a hint of a change in the weather I think of comfort food, particularly soup.  So roasted chicken breasts it is.  All for one of the most comforting Italian style soups!  I have the BEST recipe for roasted chicken breasts that you must try.  You can find the recipe here. 

Roasting chicken for this soup gives it a deeper flavor and keeps the chicken moist and tender.  You can of course skip the roasted chicken and use a rotisserie chicken instead and it will work just fine.  But why not roast up from chicken to use in several dishes for the week?  The addition of orzo pasta, along with some Italian spices makes this chicken soup something a little more special.  The dried herbs give it a little zip and the fresh basil at the end gives the soup a brightness you can't beat. 

Italian Style Roasted Chicken and Orzo Soup is comfort food at it's best.  It's family and kid friendly and perfect for a weekend meal.  Serve up a hot bowl of soups with my Simple Garlic Cheese Bread and a simple Italian salad for a great meal.

Enjoy!




Italian Style Roasted Chicken and Orzo Soup


2 tablespoons butter
1 large sweet onion, peeled and diced
4 garlic cloves, minced
2 cups carrots, diced
2 cups celery, diced
2 tsp dried Italian seasoning
1 tsp dried oregano
1 lb roasted chicken breasts, skin removed and shredded or cut into chunks
10 cups low sodium chicken broth
1 cup whole wheat orzo
1 tsp kosher salt
1 tsp black ground pepper 
Garnish:  fresh basil leaves, torn or left whole


In a Dutch oven over medium heat, add butter to hot pan.  Add onions and saute for 5 minutes.  Add the garlic and stir for 30 seconds.  Add the carrots, celery, Italian seasoning, and oregano and saute for another 5-8 minutes.

Add broth and bring to a boil. Reduce the heat and simmer for 20-30 minutes, until the vegetables have softened.  Add roasted chicken breasts and the orzo.  Cook for 10 minutes until orzo is tender and chicken has warmed.  Season with salt and pepper. 

To serve:  Ladle warm soup into individual bowls and add basil. 

Note:  Recipe for roasted chicken breasts:  Roasting 101: Chicken Breasts or use a rotisserie chicken about 2 - 2 1/2 cups.

Simple Garlic Cheese Bread

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Confession:  I LOVE BREAD!

That has been a tagline that Oprah has used lately and the truth is that I do love bread too.  I couldn't imagine not having bread ever again.

There isn't anything better than pulling hot bread out of the oven, especially if it is slathered in butter, garlic and a little cheese, don't you think?  I love to serve this Simple Garlic Cheese Bread with pastas, soups, stews, and just about any type of steak.  Let's face it....even alone this bread is satisfying and a welcome treat.

Today's recipe is really simple and one that the whole family is sure to love.  Make this Simple Garlic Cheese Bread tonight.

Enjoy!

Simple Garlic Cheese Bread

1 loaf French bread
1/4 cup salted butter, softened
1 T minced garlic, or 1 tsp granulated garlic
1/2 cup mozzarella cheese, shredded
1/3 cup finely shredded Parmesan cheese
1 T parsley, chopped

Preheat oven to 400 degrees.  Slice loaf in half lengthwise.  Spread softened butter over both halves.  Sprinkle garlic over each slice.  Wrap in aluminum foil, place on a baking sheet and bake for 10 minutes.

Remove from the oven and unwrap foil.  Sprinkle cheese evenly over each half.  Turn oven to broil.  Return the bread to the oven and broil for 3-4 minutes or until cheese is melted and edges are starting to brown.  Sprinkle with parsley and cut each halve into slices.