Easy Peezy Pumpkin Cinnamon Rolls

I've been wanting to make these rolls that I saw on Bloomdesignonline

http://bloomdesignsonline.com/2013/10/make-it-monday-pumpkin-pie-rolls.html

It did not disappoint. I'm not really a pumpkin pie fan but I like pumpkin on occasion and with my kids home from school this week for the break it was a perfect time to try it! My hubs on the other hand loves pumpkin pie so he was definitely excited for this! Easiest thing ever when you get the crescent rolls from the grocery store. Got them from Costco on sale too, so they were very cheap. And I made two batches because the recipe had so much leftover filling. 

For the rolls-

2 cans crescent rolls

For the filling-

1 cup pumpkin puree

3 tablespoons butter melted

1/4 agave

1/4 cup white sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

dash of ginger & allspice

For the glaze-

1 cup  powdered sugar

1 Tablespoon milk

1 Tablespoon butter melted

1/4 teaspoon cinnamon

Touch of vanilla 

Heat oven to 350 degrees.

In a medium bowl, mix together the ingredients for the filling until well combined.

Unroll crescent rolls.  Press seams together so that you have a rectangle.

Spread a thinish layer of the filling on top of the rolls- just split the filling between the two cans rolls.  Roll up the dough from the curly side.  Cut the roll into 8 equal pieces.  Place slices in a buttered 8 inch round cake pan.

Bake at 350 degrees for about 20 minutes until golden brown.  While these are baking, whisk together ingredients for glaze until smooth. 

Remove rolls from oven and let cool slightly (5 minutes) spread glaze generously over tops of rolls & grub!  

Disclaimer: eating 3 DOES make you feel sick...in case you were wondering...

Nutty Vegetarian Pasta

We are doing 2-3 vegetarian meals a week in 2013! so i needed to expand my horizons so I jumped over to The Smitten Kitchen. This was one of those meals created by being inspired by a cauliflower walnut pasta salad but then branched off on my own. I'm happy with how it turned out and so for the first time in many months I'm blogging it for posterity!

Ingredients
1 head Cauliflower- cut into florets
1 lb whole wheat thin spaghetti pasta cooked in salt- save a cup of pasta water
1-2 sweet bell peppers- chopped
2 zucchini diced
1/2 small container ricotta cheese
3/4-1 cup walnuts- chopped
1 large purple onion- chopped
1/2 cup white wine vinegar
Parmesan cheese
1 lemon
Evoo
Salt and pepper
Garlic powder or minced
Cayenne (optional)

Pasta-Cook the pasta 1 minute under the package cook time. Toss in a glog of evoo, 1/2 cup pasta water (add more if needed), and 1/2 juiced lemon. Add some Parmesan cheese to lightly coat. Salt, pepper, and garlic powder it to taste.

Walnuts-In a pan toast walnuts until golden in 1 tb of butter or evoo. Remove from pan & toss in pasta.

Veggies-Heat a bit of evoo in a pan and sauté the purple onion and garlic. Add cauliflower and cook until slightly golden. Sprinkle cayenne, salt, and pepper. Put a glug of the white wine vinegar. Add bell peppers for a couple minutes, then the zucchini. Continuously stir veggies. If the bottom looks like its too hot, add some water or wine to pick up the stuck pieces on the bottom. Cook until soft and yummy but not mushy.

Add ricotta cheese to pasta.

Plate some pasta, cheese, nut mixture and top with the veggies. Serve with bread of your choice! I added feta to my leftovers the next and if was delish!