Sunday, October 30, 2011

Pumpkin Roll Cupcakes and Apple Butter Pecan Cinnamon Rolls

This weekend, I was in a baking mood and made some yummy Fall treats....Pumpkin Roll Cupcakes and Apple Butter Pecan Cinnamon Rolls. I found the Pumpkin Roll Cupcake recipe on Pinterest, and I just experimented with a can of crescent rolls for the Cinnamon Rolls. Both recipes turned out amazing! I took them to our Sunday school class today, and I think the Apple Butter Cinnamon Rolls were gone in 5 seconds.

Have a Blessed Week my friends! You are dearly loved by your Heavenly Father and prayed for with love!

Psalm 118:15
Songs of joy and victory are sung in the camp of the godly. The strong right arm of the Lord has done glorious things!

Pumpkin Roll Cupcakes
1 cup sugar
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 heaping tablespoon pumpkin pie spice
3 eggs
1 cup canned pumpkin

8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla

1.Place 12 cupcake papers in a 12 cup muffin tin.
2.In mixing bowl, place sugar, flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir with a spoon until well combined. Add in eggs and pumpkin. Mix with an electric mixer until smooth.
3.Divide evenly among 12 muffin cups.
4.Bake at 350 for twenty minutes, or until center springs back when lightly pressed.
5.Remove from oven and allow to cool completely.
6.To make the icing, place butter or margarine, cream cheese, powdered sugar and vanilla in a mixing bowl. Beat with electric mixer until smooth and creamy.
7.To fill cupcakes (Optional), place icing tip in corner of a freezer grade zipper seal bag (it is best to enforce the corner of the bag with tape beforehand). Snip off tip of bag so that only the very end of the icing tip is sticking out. Fill bag with half of icing.
8.Press tip down into the center of each cupcake and give a little squeeze to fill. Repeat with all cupcakes.
9.Spread remaining icing on top of all cupcakes. Store in the refrigerator.


Apple Butter Pecan Cinnamon Rolls
1 can Pillsbury Crescent Rolls (8 count)

1/2 cup Apple Butter

1/2 cup crushed pecans

4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon apple butter

Directions:Preheat oven to 350 degrees. Unroll crescent dough into one long rectangle, sealing the perforations with your fingers. Spread the apple butter over the dough (leaving a one inch border of dough). Sprinkle crushed pecans on top. Roll up the dough into one log starting with a short end. Cut into eight slices and place on a greased baking pan, with roll edges touching. Bake 15-20 minutes, until slightly browned on the edges. Make your icing while the rolls bake.

For the icing: Mix all icing ingredients in a large bowl until smooth. Spread over warm rolls. Serve rolls warm.

Saturday, October 29, 2011

Pinterest Challenge Contest-I could use your Vote :)!

Hello friends! I could use your help. I recently entered a Pinterest Challenge Contest and the voting is taking place now.

If you have an extra moment, please vote for my recipe. My entry is picture number 3 and it has my name under it (Christina Burrell). My recipe is for the recent post,pumpkin spiced cream cheese cinnamon rolls. Just click on "vote" above my name and entry.

Thanks so much! And, after you vote, make the recipe-they are yummy and super easy!Here is the link to the recipe:


Friday, October 28, 2011

P31 Guest Posting

I am blessed to be sharing some of my favorite quick and easy breakfast recipes on the weekly "Where in the World is that Proverbs 31 Lady" series over at one of my favorite blogs, "I Love My 5 kids"

Check it out, and while you are there, subscribe to the blog...Lana posts great recipes, homeschooling tips, craft projects, financial advice, spiritual wisdom, and home improvement ideas. Have a Very Blessed Weekend!

Saturday, October 22, 2011

Pumpkin Granola-Share the Blessing of Autumn

I love all things pumpkin so when I saw this recipe for Pumpkin Granola on one of my favorite blogs, Two Peas and their Pod, I knew I had to make a huge batch to share with my friends. I tripled this recipe and put it in adorable Autumn-themed containers that I found at the Dollar Tree. I plan to distribute it to my friends and neighbors along with a jar of my homemade hot cocoa mix.

The granola was super easy to make, and my home smelled amazing as the cinnamon and nutmeg aromas spread while baking. This granola would be the perfect topping on a bowl of yogurt for breakfast or a bowl of cinnamon or vanilla ice cream for dessert. You could also put it in ziploc bags to carry as snacks or eat it as cereal in the mornings. Not only can the pumpkin granola be used in many ways, but it is super healthy too! The pumpkin, applesauce and maple syrup replace the need for oil or butter. I replaced the pepitas in the original recipe with roasted sunflower kernels but you could also use almonds or crushed pecans.

Bake a batch for yourself and share some with your friends and family. Attach a handwritten note or scripture verse and share the Love of God with someone who may need His touch in a special way. My favorite scripture to include with food gifts is Psalm 34:8, "Taste and See that the Lord is Good."

Happy Autumn my dear friends! You are dearly loved by your Heavenly Father!

Pumpkin Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla
3/4 cup dried sweetened cranberries
1/2 cup pepitas or sunflower kernels or almonds or crushed pecans

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside, In a large bowl, combine oats, spices, and salt.
Mix well. In a medium bowl, whisk together pumpkin puree, brown sugar, applesauce, maple syrup, and vanilla. Whisk until smooth. Pour wet ingredients into the oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the oat mixture onto the prepared baking pan.
Bake for 20 minutes. Remove pan from the oven and stir. Bake an additional 15-20 minutes or until the granola is golden and crisp. remove from the oven and stir in the cranberries and pepitas (or nuts or sunflower seeds). Let cool completely. Store in airtight containers.

Saturday, October 1, 2011

Celebrate October with Pumpkin-Spiced Cream Cheese Cinnamon Rolls!

October is here, and to me October means Crisp Mornings, Colored Leaves, Cups of Hot Apple Cider, and lots and lots of pumpkin-yumminess baking in my kitchen :). Living in South Texas means that I do not get to experience the aforementioned crisp mornings and colored leaves, but I can fill my home with the delightful cinnamony-spiced smells of pumpkin dishes. While I was perusing pinterest recently, I came across this easy and absolutely melt-in-your-mouth-delicious recipe for pumpkin spiced cream cheese cinnamon rolls. The pin is located here: and the original recipe can be found here:
I made them today, and the result was a divine taste of Autumn that would make a great breakfast accompaniment to your hot apple cider or cocoa one crisp Fall morning. Bake some today, and while you savor each bite, let your heart sing Praises to God for this Harvest Season, the Beauty of His creation, and the Blessings in your life. If you are interested in reading about what God has been teaching me regarding "Blessings", then click on over to this link where I was invited to guest post recently.

You are dearly loved and prayed for my friends!

"The LORD will indeed give what is good, and our land will yield its harvest." Psalm 85:12

Pumpkin Spiced Cream Cheese Breakfast Rolls


2 (8-count cans) of Pillsbury Crescent Rolls (I used the Big & Flaky kind)
4 0z cream cheese, softened
1/4 Cup light brown sugar
1/4 Cup canned pumpkin

1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg


Preheat oven to 350 degrees F. On parchment or wax paper, unroll each can of crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over your two crescent-roll rectangles, leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.
Bake for 30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin

Mix all ingredients into a large bowl until smooth. Spread over warm rolls. Serve rolls warm.