Pumpkin Rolls

When rainy autumn weather begins taking its toll and darkness descends earlier than I anticipate, I like to wrap myself in blankets, wear ridiculously fuzzy socks, and marvel at how long my evenings suddenly feel. Time passes slowly after the sun sets and my eyes grow tired when the clock strikes ten. Somehow, despite my sleepiness and couch potato tendencies, I can't get myself to crawl into bed until after midnight.

Old habits die hard, it seems.

On the few occasions when I flip on the television or indulge in a few moments on Pinterest, I can't help but notice that holiday advertisements and Thanksgiving pies are already trying to sneak up on us. Even though I can avert my eyes in mild distaste at their early arrival, these thoughts of family togetherness and comfort food have managed to weasel their way into my subconscious thoughts.

It was only after I made these pumpkin rolls for the second time in a week (the first batch disappeared sooner than I would have liked) that I realized how lovely they would be graced upon a Thanksgiving table surrounded by family and friends. I wanted to shake my finger at myself for falling prey to commercialism so early in the season, but I couldn't bring myself to do it.

Perhaps I just miss the feeling of home.

These pumpkin rolls, however, are remarkable in their own right. They are neither sweet nor savory, but fall squarely in between, toeing the line with the skill of a tightrope walker. While I often make a recipe more than once to play around with ingredients or give it a few minor adjustments (as recipe developers will do), this time I followed the recipe exactly the second time I made these rolls. There was nothing I wanted to change about them, no minor detail that needed to be altered. It was a rare and beautiful moment, as if I had stumbled upon a hidden treasure in my kitchen.

I am so excited to share this recipe with you.

Pumpkin Rolls are perfect to share with friends and family over holiday dinners or enjoyed on a simple Sunday evening at home with loved ones. The rolls are lightly spiced and lightly sweetened, which allows them to fall to the savory or sweet side depending on your mood. I have enjoyed these rolls spread with maple cream cheese, drizzled with melted chocolate, prepared with a simple butter spread, and soaked in mashed potatoes and gravy. The pumpkin flavor is present, but mild, which makes them a good choice for pumpkin lovers and skeptical fathers alike.

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Pumpkin Espresso Bread

I am beginning to feel like a bit of a hypocrite. After spending the majority of the summer in a heat induced stupor, I was ready for fall. I was ready to embrace wearing pants and drinking hot beverages, going outside without breaking into a sweat, and sleeping under the bed covers instead of on top of them. I often whined about the heat of summer to anyone who would listen until I couldn't find anyone to listen to my grievances anymore. I secretly wished for snow and cold winds as I sat in front of an industrial fan.

And now, on the first real day of fall weather, I must eat my words.

This morning was genuinely cold. In the middle of the night, I had pulled the covers up to the tip of my nose, trapping the heat under the blankets. When my alarm went off with a loud beep, I snaked a hand out to turn it off and immediately brought it back into the warmth of the blankets. The shock of chilled air was unexpected. I groaned audibly, wanting to stay beneath the covers forever, dreading the moment when I would have to leave the sanctuary of my bed. After a few minutes of indulging myself, I finally pulled off the covers and crawled out of bed.

Breakfast has an uncanny ability to lure me out from the land of dreams.

Even though my body may not be ready for the shock of crisp air, my taste buds are more than ready for autumn to arrive. I'm looking forward to roasting freshly picked apples in the oven with a little brown sugar. I'm looking forward to devouring warm rice pudding, sprinkled with a little cinnamon and nutmeg. Most of all, I'm looking forward to eating anything and everything with pumpkin (so much, in fact, that I jumped the gun and started stocking my cupboards with cans of pumpkin early this year).

After making most of this Pumpkin Espresso Bread disappear in less than a day, I feel like beginning autumn baking early was an excellent decision.

Pumpkin Espresso Bread is the quintessential loaf of autumn. With the flavors of my favorite coffee house drink in mind, I infused espresso into pumpkin bread batter and topped the loaf with a brown sugar espresso crumble before baking. In the oven, half of the crumble soaks into the top of the bread while the other half stays sweet and crunchy on top. The pumpkin bread is incredibly moist, with a tender crumb, and strong flavors. I would be surprised if this lasted more than a day in your house.

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Caramelized Leek, Basil, & Black Pepper Biscuits

Food has been a struggle for me the last couple months. After discovering that my body cannot process dairy during the completion of my month long vegan challenge back in June, it has not been easy for me to go dairy-free. Perhaps it seems a little counter-intuitive, but going vegan for a month was much easier than trying to be dairy-free for the last two months. In part, I think this may be because my month long vegan challenge was a personal choice and becoming dairy-free was a decision my body made for me.

Food and I have been at odds since, fighting the dance of siblings as we bicker over what I should put on my plate.

I do fairly well when I eat alone in the confines of my apartment, cooking up meals for one in a place where I can control the amount of dairy in the refrigerator and cupboards. The real struggle begins the moment I step out of my safe haven. Restaurants have become the enemy; an unwanted challenge as I sift my way through what I can eat and what I can't eat on the menu, feeling little more than an irritation as I ask the waitress pointed questions and make half a dozen omissions and substitutions from the list of entrees.

I struggle with food because it puts my family in an awkward position as they try to make meals around my new disorder. My mother creates the most wonderful food—the vast majority of it made with dairy in one form or another—and I'm conflicted over asking her to leave it off the menu or keeping it on, since I don't want to deny anyone else the pleasures of her cooking. I struggle with food when my boyfriend casually suggests making macaroni and cheese for dinner, forgetting for a moment that I can't eat it, and making us both feel bad about the comment for different reasons—him, for making me remember my love for macaroni, and me, for refusing him a beloved food.

I struggle with food because so many of my favorite foods are now forbidden. Just because I cannot eat milk, cream, or cheese, doesn't mean I stopped enjoying them. I have cravings for fettuccine Alfredo and rich chocolate ice cream that refuse to disappear, no matter how much I will them away.

I struggle with food because I still want to share new and exciting desserts that are infused with cream and butter because, let's face it, cream and butter never stopped being delicious. In my own kitchen, I'll sometimes substitute margarine or alternative milks for recipes, but there are still occasions when I'll refuse to make pie without a buttery, flaky crust. I'm continuing to juggle this new world of food, trying my best to create recipes that work for me and you.

This journey has a long, long way to go, but I'm trying. Perhaps a little more time is all I really need.

Caramelized Leek, Basil, & Black Pepper Biscuits are packed with flavor. A basic biscuit dough is infused with freshly chopped basil leaves, caramelized leeks, and coarsely ground black pepper. While baking, the biscuits rise, becoming buttery and flaky. These biscuits make a wonderful side for a bowl of soup or casserole, but can stand alone for moments when a biscuit spread with a little butter is all you really need. For tips on creating mile-high biscuits, check this out!

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