Every October I am overcome by a compulsion to put pumpkin in everything I make. Even chili--it's soooooo good! Yesterday I started baking and I simply could not stop. (I bake the stress right out of my head. It's a coping mechanism.) I made Pumpkin Butterscotch Cookies and Pumpkin Yeast Bread. I used the yeast dough to make monkey bread* as well as a little loaf that was supposed to look like a pumpkin. My husband didn't know what it was supposed to be. :)
All the recipes are linked above if you want to try any of them. I dare you to try the chili. It has a surprising and delightful flavor. I keep it mild so my kiddos can eat it without protest, but I'm sure you can pepper it up if you want to.
*For the monkey bread, I let the dough rise for an hour. Then I punched it down and pulled out small rolls; I rolled those in sugar and cinnamon and put them in a greased bundt pan. Then I made a basic brown sugar and spice syrup (brown sugar, butter, cinnamon, cream or milk; boil one minute--sorry I don't have measurements--just eye-balled it) to pour over the top. I let it rise in the pan for about 20-30 minutes, then baked it @ 350 for a 55 minutes. Then I inverted it on a cake plate.
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