Pumpkin-Cinnamon Streusel Rolls

I saw this recipe on my friend Liz's blog and think they look amazing. I even stole her picture :-) I haven't tried them yet, but know I will soon, for sure!


1 package dry yeast (2 1/4 tsp)
1/4 cup warm water
3 3/4 cups flour, divided
1/2 cup canned pumpkin puree
1/2 cup skim milk
1/4 cup melted butter
1 Tbsp sugar
1 1/4 tsp salt
1/4 tsp nutmeg
Cooking Spray
3 Tbsp sugar
3 Tbsp brown sugar
2 Tbsp flour
1 1/2 tsp cinnamon
2 Tbsp chilled butter

Glaze:
3/4 cup powdered sugar
1 Tbsp hot water
1/4 tsp vanilla

1. Let yeast dissolve in warm water in large bowl; let stand 5 minutes

2. Add 3 cups flour, pumpkin puree, and next 5 ingredients to yeast mixture; beat with a mixer at medium speed until smooth. Turn dough out on floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 3/4 cup flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.

4. Combine 3 Tbsp sugar, brown sugar, 2 Tbsp flour, and cinnamon in a small bowl. Cut in chilled butter with a pastry blender or 2 knives.

5. Punch down dough, cover and let rest 5 minutes. Roll dough on floured surface into 12X10-inch rectangle. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with long edge. Cut roll into 12 1-inch slices (mine made 18). Place in baking pan coated with cooking spray. Cover and let rise 25 minutes or until double in size.

6. Preheat oven to 375.

7. Uncover rolls. Bake at 375 for 20 minutes or until golden brown. Cool at least 15 minutes.

8. Drizzle glaze over buns.

(For those who care: 219 calories, 6.2 fat grams, 1.2 grams fiber per roll if you make 12 rolls)

PF Changs Copycat Lettuce Wraps

My family loves these lettuce wraps and thinks they taste a lot like the ones you can get at PF Changs.

FILLING:
3 T oil
2 boneless skinless chicken breasts
1 cup water chestnuts (8 oz can)
2/3 cup mushrooms (~ 3 oz sliced)
3 T chopped onions
1 tsp minced garlic
Iceberg lettuce leaves

STIR FRY SAUCE:
2 T soy sauce
2 T brown sugar
½ tsp rice wine vinegar

DIPPING SAUCE:
¼ cup sugar
½ cup water
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 tsp sesame oil

Add to dipping sauce as desired:
1 T hot mustard (Chinese style hot mustard)
2 tsp water
1 – 2 tsp garlic and red chile sauce

1. Make dipping sauce by dissolving sugar in water. Add remaining ingredients and store in frig until ready to use.
2. Bring oil to high heat in a wok or frying pan. Sauté chicken breasts 4 – 5 minutes per side or until done. Remove from pan and cool. Keep oil hot in pan.
3. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.
4. Prepare stir fry sauce by mixing all ingredients in small bowl.
5. When chicken is cool, mince it the same size as mushrooms and water chestnuts.
6. With pan still on high heat, add 1 more T oil.
7. Add chicken, garlic, onions, water chestnuts, and mushrooms to pan.
8. Add stir fry sauce to pan and sauté mixture for a couple minutes.
9. When ready to eat, put some filling in a “lettuce cup” – add desired amount of hot mustard and garlic/red chile sauce to dipping sauce, then dip lettuce wrap in dipping sauce.

Note: We usually double the recipe for the dipping sauce and the stir-fry sauce.