As you know I haven't been blogging lately if you've been following me on Twitter@CherishedCook or my Facebook page. Then there's my Instagram CherishedCook (where I post pictures often). If your aren't, then according to my fans you should! I have a great fan club, thank you all for your support!
I've been a traveling lady the past month or more! I've had the best time, which I always do when I can do one of my favorite loves ! Traveling!
My first trip was to Washington D.C. see some of my pics, then off to Florida to visit our family. Then we had a Burkey Family Reunion on the Disney Dream Cruise! Oh, it's a DREAM for sure! We dream about it alot since our trip! I'm sure you'll be seeing something soon on this.We decided we are definitely the cruising family from now on! Besides the great time, awesome food and service, our daughter Laura got ENGAGED! We are so happy and look forward to have Kevin in our family!
After our wonderful time, we had another Family Reunion with the rest of the Burkey's. Again, food is always surrounding us. Our cousin Amy out did herself in making all the desserts! Needless to say, I've been exercising to keep the weight off, and amazingly didn't gain any weight! It pays to walk up the many flight of stairs instead of the elevator on the Disney Dream Cruise! Mind you, I needed motivation by my hubby that's for sure!
Then I was headed to Texas to see my cutie patootie of nieces! And visit with my sister-in-law, Lisa . My brother-in-law is a patient man having all these women around! And when we Sisters get together in the Fall season... all I can say we stock up on PUMPKIN ! I love to try new recipes out, (see my note below) and it makes it so much better when you have my Sis baking with me! Check out what we made from SugarCrafter when Pumpkin Buddies Unite! It's Sisterly Bonding Baking Time = Pumpkin Bundt this time!
Pumpkin Monkey Bread
For the dough:
3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast
For the coating:
1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted
For the glaze:
2/3 cup powdered sugar
1-2 Tbsp pure maple syrup
In a large bowl, whisk together the flour, salt, and spices.In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together.
Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes.
Spray a clean bowl with cooking spray and place the dough inside.
Cover and let rise until doubled in size, about an hour.
In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating.
Spray a bundt pan with cooking spray.
Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.
Preheat the oven to 350 degrees.
Bake the bread until golden brown, 30-35 minutes.
Let cool for 5-10 minutes before turning out on to a platter.
To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.
Note from CherishedCook: This was yummy, but we felt it needed more PUMPKIN, then maybe add more spices to adjust the flavor. We made it like it's written here, next time I'll be sure to add more PUMPKIN! Let me know what you did when you make this! I'd love to hear from you !
Hope this finds you with a Thankful Heart this Thanksgiving, I am so thankful for so many aspects in my life. I was reminded by one of my dear mentors in my life. To start 30 days of Thankfulness before Thanksgiving. And boy, it's amazing when we take the time to think daily, and throughout the day of those moments of that I am so thankful for!
Enjoy with a Thankful Heart!
I've been a traveling lady the past month or more! I've had the best time, which I always do when I can do one of my favorite loves ! Traveling!
My first trip was to Washington D.C. see some of my pics, then off to Florida to visit our family. Then we had a Burkey Family Reunion on the Disney Dream Cruise! Oh, it's a DREAM for sure! We dream about it alot since our trip! I'm sure you'll be seeing something soon on this.We decided we are definitely the cruising family from now on! Besides the great time, awesome food and service, our daughter Laura got ENGAGED! We are so happy and look forward to have Kevin in our family!
After our wonderful time, we had another Family Reunion with the rest of the Burkey's. Again, food is always surrounding us. Our cousin Amy out did herself in making all the desserts! Needless to say, I've been exercising to keep the weight off, and amazingly didn't gain any weight! It pays to walk up the many flight of stairs instead of the elevator on the Disney Dream Cruise! Mind you, I needed motivation by my hubby that's for sure!
Then I was headed to Texas to see my cutie patootie of nieces! And visit with my sister-in-law, Lisa . My brother-in-law is a patient man having all these women around! And when we Sisters get together in the Fall season... all I can say we stock up on PUMPKIN ! I love to try new recipes out, (see my note below) and it makes it so much better when you have my Sis baking with me! Check out what we made from SugarCrafter when Pumpkin Buddies Unite! It's Sisterly Bonding Baking Time = Pumpkin Bundt this time!
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| Pin It |
Pumpkin Monkey Bread
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| Pin It |
3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast
For the coating:
1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted
For the glaze:
2/3 cup powdered sugar
1-2 Tbsp pure maple syrup
In a large bowl, whisk together the flour, salt, and spices.In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together.
Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes.
Spray a clean bowl with cooking spray and place the dough inside.
Cover and let rise until doubled in size, about an hour.
In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating.
Spray a bundt pan with cooking spray.
Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.
Preheat the oven to 350 degrees.
Bake the bread until golden brown, 30-35 minutes.
Let cool for 5-10 minutes before turning out on to a platter.
To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.
Note from CherishedCook: This was yummy, but we felt it needed more PUMPKIN, then maybe add more spices to adjust the flavor. We made it like it's written here, next time I'll be sure to add more PUMPKIN! Let me know what you did when you make this! I'd love to hear from you !
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Enjoy with a Thankful Heart!
Sharon McAndrews Burkey
