Halloween-ish

I don’t know if you’ve noticed but there has been a serious shortage of candy corn laden concoctions or cookies in the shape of pumpkins and ghosts on here.

Lately…Halloween and I just haven’t been friends.

It wasn’t until just now when a bunch of kids SO. EXCITED. to be dressed up and getting free candy that they were literally dancing on my doorstep screaming trick or treat then SPRINTED to the next house did I remember….

Oh. Yeah.

Halloween ROCKS!

Sorry I’m not sorry about the theme cookies and candy corn thing, though.

That won’t be happening.

I just can’t do it.

Also, I really hate candy corn.

I’ve got you more than covered on everything from here to the new year, though, fear not.

There is one thing I have always love love loved about this holiday and always will!

Pumpkin.

So! For you: a thought.

Remember Cinnamon Pull-Apart Bread?

Add pumpkin.

Crazy talk, right?

It is.

It’s also awesome talk.

To make up for my lack of Halloween spirit I went a little crazy with Halloween features in picnik…

This is Laura!

She is responsible for the pumpkin pull-apart nonsense.

Thanks, Laura!

The boys enjoyed it too…

Enough to grab a hunk IMMEDIATELY after it came out of the oven.

Yep…it was risk-loss-of-tastebuds good.

((Do you SEE all those spooky effects?? I am SO spirited!!)

Oh! and if I WERE to make cookies in the shape of anything…

I would want them to look like this.

That lady does it right.

So Happy Halloween!

Have a piece of candy…or 10.

Remember what it felt like to wear your dream costume, ring a doorbell and get showered with candy.

Also add pumpkin to basically everything.

‘Tis the season =)

❤ Enjoy!

Pumpkin Pull-Apart Bread

Recipe from Pull-Apart Cinnamon Sugar Pumpkin Bread

**Note: This recipe is not the same as the regular cinnamon sugar pull-apart bread (but just as delicious) ((also pumpkin-ified))

For the bread:

2 Tablespoons unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup sugar
1 tsp salt
2 1/2 cups bread flour

For the filling:

1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black).

2. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.

3. Allow milk and butter mixture to cool a bit (until it’s warm but not hot) then add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).

4. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

5. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

6. While dough is rising, brown another 2 tablespoons of butter. Also, grease and flour a 9×5 loaf pan and set aside.

7. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle(approximately…don’t stress about this) Spread the brown butter evenly over the dough then evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand.

8. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
***This part is just like the other recipe.  See this page for step by step pictures

9. In the meantime preheat an oven to 350 degrees. After rising in the pan, bake for 30-40 minutes or until top is a very deep golden brown.