October's Little Moments

Without any ado whatsoever, I give you some of the little moments I've been enjoying so far in October---

- fall leaves, of course!

- reconnecting with an old professor/friend from college.

-Pumpkin Cinnamon Rolls with Caramel Frosting

{ HERE }

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 egg, beaten

1 (1/4 ounce) package dry yeast

2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)

1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

2 tablespoons melted butter

CARAMEL FROSTING:

1/4 cup butter

1/2 cup brown sugar, packed

2 tablespoons milk

1/4 teaspoon vanilla

1/4 teaspoon pumpkin pie spice

1 dash salt

3/4 cup sifted confectioners' sugar

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

For the Caramel Frosting: In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

. . . . . 

- Hannah's new-found ability to pull herself up into a sitting position in her crib when she SHOULD be taking a  nap.

- And as a result, she's discovered how to pull diapers and burp rags out of the basket by her crib. Awesome.

She's not as innocent as she looks. . . 

... WHAT diapers and burp rags, mom? Whatchoo talkin' about?!?

Yeah. BUSTED.

 . . . . .

- Having a sweet husband who never complains about having to be on "baby duty" at least two nights a week so I can fulfill demands and desires.

- Cozy, lazy days where we don't need to leave the house for anything {they're rare, indeed!}

- Hannah's nickname : Nanner.

- Chuck getting home early on Fridays! :)

- How Hannah has just recently started babbling to herself practically non-stop. It's so fun to hear her make up new noises and pretend to talk.

- And how she's kinda sorta learning to crawl. . . .backwards :

- Cute Halloween and Fall decorations.

- Finding a coupon I forgot about BEFORE I bought the product.

- And last but certainly not least. . . General Conference!