All PUMP(kin)ED up!

Enjoying a pumpkin smoothie, or, "Shake, shake!" as Katy calls it (for milkshake).

Helping Mommy make Pumpkin Cranberry Monkey Bread

Here in the Carolinas, the weather is cooler, the nights are crisper, and we are just teetering at the freezing point each night. While we aren't as cold as our family up North, it is definitely getting colder and autumn is slowly fading into winter. Before we pass over fall completely- with it's colorful leaves, Halloween fun, hayrides, jack-o-lanterns and scarecrows- I wanted to share a couple of pumpkin recipes (because pumpkin SCREAMS autumn to me) with the readers of "All Things Katy" (all five of you, that is ;-P).

Pumpkin Monkey Bread (adapted from http://sugarcrafter.net/2011/09/23/pumpkin-monkey-bread/)

For the dough:

• 3 1/4 cups flour, plus extra for kneading
• 1/2 tsp salt
• 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
• Handful of cranberries

For the coating:

• 1 cup sugar
• 3/4 stick butter, melted

For the topping:

• Caramel Apple Dip

In a large bowl, whisk together the flour, and salt.

On stove top, warm milk, water, pumpkin, melted butter and sugar. After mixture is warmish (not hot), add yeast and proof for five minutes.

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 (or, use stand mixer with dough hook for about four to five minutes). Grease clean bowl and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together sugar and melted butter for the coating. Liberally grease bundt pan with butter. 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 sugar mixture, layering them with dried cranberries 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. Pour caramel sauce over the bread while it’s still warm. Enjoy!

Pumpkin Smoothies (This is more of a method than a recipe because I'm more of an "add-a-little-of-this-and-a-pinch-of-that kinda girl):

-1/3 Cup Yogurt (I use plain, homemade yogurt)

-1 tsp. sugar (you can sweeten as you like- I bet agave might taste good here, too!)

-dash of cinnamon, if you prefer

-1/4 Cup Pumpkin (I used leftover pumpkin from the monkey bread recipe, above)

-3 ice cubes

-Splash of milk

-1/2 scoop Protein mix or Cappuccino mix (completely optional)

Combine all ingredients into blender, mix until frothy and enjoy! Makes one smoothie. I opted to add a scoop of cappuccino mix to my drink- think SB Pumpkin Spice Iced Latte- Yummy! Obviously, for Katy, I didn't add anything and she drank the whole thing and asked for more. I figure that there is fiber from the pumpkin, antioxidants from the cinnamon and dairy from the milk and yogurt- not too bad of a treat!