Pumpkin Walnut Pumpkin Spice Swirl Bread

Happy Thanksgiving weekend to all of my Canadian Buddy-old-pals!!

IMG_8551 IMG_8552 IMG_8538 IMG_8588

This long weekend ( like many long weeks) to me is the official kick off of fall … warmer clothes, my heat goes on in my condo (yippee)..it’s also the official kick off of hockey? YEEESS!! Hahaha .. you can take a girl out of Canada, but you can’t take the Canada out of a girl.

Do you guys remember making hand turkeys when you were younger? … I’m pretty sure I did in elementary school … and then things got a lot more sophisticated when we began making placemats in grade 5. Those were the cool days!!

IMG_8594

This weekend Mr. LTSL and I will be spending it with family, there’s sure to be lots of food and probably a few post-turkey naps tossed in.

I hope you all have a beautiful weekend, filled your loved ones … and a little (or a lot) of turkey doesn’t hurt either. And while the focus maybe on dinner, I have a breakfast that will blow your family away.

IMG_8632

Almost too pretty to eat. Almost. And then you take a bite, and you’re in love.

Pumpkin Walnut Pumpkin Spice Swirl Bread

Dough

 1/2 cup milk

3 tablespoons butter

2cups all purpose flour

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons active dry yeast

1/2 teaspoon sea salt

n a medium sized bowl, heat milk and butter in microwave for 1 minute should be warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Mix until well combined. If the dough is too sticky, add 1 table spoon of flour at a time, until you get a firm dough. On a lightly floured surface, place dough and knead until smooth and elastic. Form into a ball.

Transfer the dough to a lightly oiled bowl.

Cover and allow the dough to rise for 2 hours.

IMG_8537 IMG_8555

Filling

 ½ cup Pumpkin Puree

1/3 cup brown sugar, packed

1 tablespoon pumpkin spice

¼ cup walnut halves

1 large egg, beaten

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the pumpkin puree, brown sugar and pumpkin spice. Set aside.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Spread the pumpkin  mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Starting lengthwise, roll the dough like you would a cinnamon roll. Pinch together the edges to seal.

IMG_8589 IMG_8591 IMG_8592 IMG_8593 IMG_8596

Using a sharp knife, cut the rolled dough in half lengthwise. Pinch together one end of the dough and braid the two long strands. Pinch together the remaining end. Form the dough into a circular shape and pinch together the pinched ends. To create a pumpkin swirl wreath.  Transfer the circle to a lightly greased cast-iron beaten egg. Gently tuck in walnut halves sporadically around the dough. Bake for 30 minutes.

Remove from oven and allow to cool for at least 30 minutes. Dust with icing sugar and serve.

IMG_8634

Enjoy, remember to take a moment this weekend to remember how lucky we are to live in such an amazing country – with all of the opportunities presented to us. Take a moment to be thankful for great friends, your health and you’re happiness. It’s the simple things … like how amazing your house now smells 😉

IMG_8637

Apple Cinnamon Beer Bread

It seems we’re having a boozy week over at LTSL!!

IMG_8673

Cheers to eating your alcohol.

Cheers to October ( also .. WHAT?!?!)

Cheers to fall fashion and carbs.

Thank all that is warm and cozy for carbs!!

IMG_8740

I think I also deserve some what of a medal ( or an extra slice of this booze laden bread) for not having a Pumpkin Spice Latte for the year … yet. I’m actually seeing how long I can hold on … at least to thanksgiving?!

With me writting this, I’ll probably get a whiff on my way home and cave.

But for now … wooo hooo goooo me!! The ironic part is I’ve had my fair share of pumpkin/ pumpkin spice goodies.

IMG_8671

And because you’re probably sick of all of the pumpkin pizzazz I’m brining you another fall favourite … beer. Kidding … apppppplllleeesss … even though there’s no actual apples in this recipe … okay … let’s just go back to beeeeeeeerrr then.

Apple beer.

IMG_8739

Not drunk … I promise.

Apple Cinnamon Beer Bread

Ingredients:

3 cups flour (sifted)

3 teaspoons baking powder

1-teaspoon salt

1 teaspoon cinnamon powder

¼ teaspoon ground ginger

¼ cup sugar

1 tablespoon apple sauce

1 teaspoon apple juice

¼ cup butter, melted

1 1/2 cups bottle Apple Beer

IMG_8676IMG_8679 IMG_8687

Directions:

  1. Preheat oven to 375 degrees.
  2. Sift flour into large bowl with baking powder, salt, cinnamon, ginger and sugar, making sure they’re mixed well.
  3. Add apple sauce, apple juice, and beer. Stir until just combined.
  4. Pour into greased loaf pan and pour melted butter right over the top.
  5. Bake for 1 hour  minutes or until gold brown.

IMG_8691

Also, because we have a friendship based on trust … I trust that you will toast a slice ( or 7) slater it with butter and sprinkle it with cinnamon sugar.

IMG_8749

Your life is now complete.

Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

IMG_8624

Booze and breakfast.

YES!

Also, Monday.

And Happy 4th birthday Living The Sweet Life 🙂 wooo hoooo!!

It’s crazy to think that I’ve been blogging for 4 years already.

If you could eat any meal for the rest of your life what would it be?

IMG_8569 IMG_8559

Mine, breakfast/brunch. Seriously – it outweighs lunch, dinner and dessert any day … and that says a lot!!

It’s all the pancakes, waffles, smoked salmon, bagels, dooooouuuughnuts. I want it all.

IMG_8617

These pancakes are fluffy and full of fall spices, and the syrup – I could drink it.

Also, it’s totally kiddo friendly as all of the alcohol burns away ( wink wink… kidding, it does). Or you know, this could totally just be a parents only meal … if I catch anyone with a straw in the syrup … I’ll have no choice but to high-five you!!

IMG_8650

Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

Speculoos Pumpkin Spice Pancakes

1 3/4 cups flour

1/4 cup ground Speculoos cookies

1/3 cup granulated sugar

1/2 tsp salt

1 tsp pumpkin spice

1 1/2 tsp baking powder

1 egg

2 cups milk

2 tbsp room temperature butter ( or margarine)

1 Tbsp Vanilla extract

IMG_8577 IMG_8580

In a large bowl, whisk together all of the dry ingredients.

Add egg, milk, butter and vanilla.

Whisk until smooth.

Using 1/2 cup scoop batter into a hot frying pan / griddle.

Cook until you begin to see small bubbles – flip and cook an additional 2 minutes.

Repeat for the remaining batter.

IMG_8643

Whiskey Maple Syrup

1 Cup Water

1 Cup Granulated Sugar

1/3 Cup Brown Sugar

1 Tbsp Whiskey

1 Tsp Maple Extract

IMG_8603

In a small sauce pan, whisk together all of the ingredients. Bring to a simmer over medium heat. Cook until thickened – approximately 30 minutes. Remove from heat and allow to cool for 10 minutes.

Serve warm over pancakes.

IMG_8622

Pumpkin Cinnamon Rolls with Browned Butter, Smoked Sea Salt Maple Cream Cheese Frosting

Weekends should be lazy … it should be sleep in – late brunch – cartoon filled.

There should be a little too much sugar involved … lots of cozying up on the couch to a movie or people watching from your balcony. It should be strolls in the park, and coffee by the buckets.

IMG_8524

Weekends should have cinnamon rolls … outrageous … amazing .. delicious cinnamon rolls.

IMG_8492 IMG_8493

We all know, and I’ve only probably said it a few trillion times – I have an intense fear of bread. Making it, that is … definitely not consuming it. My last meal would consist of bread. It’s the yeast … I can’t take the anxiety; did I add too much? Was the water too hot/too cold? What if this doesn’t rise? Have I over mixed? What if my bread grows hands?!?! Perfectly legitimate questions and concerns I’m sure.

IMG_8506

That’s actually the reason that it’s taken me soo long to make cinnamon rolls … luckily these ones must be fool proof because look how peeerrrdy they are.

IMG_8385

I will say one thing, next time I’ll probably use a bigger pan – not that these buns were squished, but the tops started looking like Who-ville roofs because what I could only assume was because there wasn’t enough room.

IMG_8389

So Dr. Seuss would be proud, and in any case they were soo delicious. The dough is actually light, and so cushiony annnd sooo cinnamon-y I could die.

IMG_8409

Pumpkin Cinnamon Rolls with Brown Butter Smoked Sea Salt Maple Cream Cheese Frosting

Dough:

1 1/2 tsp yeast

½ cup warm water

½ cup hot milk

¼ cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 cup canned pumpkin puree

1 tbsp pumpkin pie spice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground clove

1 egg

5 cups all-purpose flour

Filling:

½ cup softened butter, plus more for pan

3/4 cup sugar, plus more for pan

¼ cup brown sugar

2 tablespoons ground cinnamon

1 table spoon pumpkin pie spice

Brown Butter Smoked Sea Salt Maple Cream Cheese Icing:

½ cup cream cheese, softened

½ cup butter, softened

2 cups powdered sugar sifted

1 Tbsp Maple Syrup

½ Tsp smoked Sea salt

IMG_8384

Directions

In a small bowl, dissolve yeast in warm water and set aside. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour. Place in well-greased bowl, cover, and let rise until doubled in size, approximately 2 hours.

When doubled in size, punch down dough. Roll out on floured surface into a large rectangle. Spread softened butter all over dough. In a small bowl, mix together sugars, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the longest side closest to you, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of 13 x 9 baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 1 hour. Preheat oven to 350 degrees F.

Bake for about 30 minutes.

IMG_8421

Frosting

In a small saucepan, heat butter over medium-low heat until melted.

Continue cooking, watching butter carefully, until it sizzles and begins to crackle, lower heat to the lowest without turning the stove off and add cream cheese.

The cheese will begin to melt.

Remove  from heat and stir in the powdered sugar and maple syrup and smoked salt. Mix until well combined.

Once the rolls are finished, drizzle with frosting.

IMG_8422

Let this also be a warning that I’m coming fast a furious with pumpkin recipes – your welcome 😉

S’Moreo Banana Bread with S’Moreo Cookie Butter

You’re about to win.

Win breakfast that is … or life – because technically you can eat banana bread anytime.

IMG_7900 

Especially when said banana bread is slathered in cookie butter. Homemade cookie butter with coconut oil, and everyone is saying coconut oil is good for you and things – which means, this cookie butter is pretty much celery.

You’re winning. I want you to win.

I’m about to have a crazy-fun-food filled weekend and I’m sooooooooooooo excited!! Toronto’s Front Street Foods; which I have to say has been such a huge success – I vote that it becomes an annual summer shindig the city holds – the Kensington Krawl; which I plan to blog about – but pretty much is a stroll through Toronto’s Kensington Market learning about the History and tastes offered annnnnnndddd Sweetery Toronto … which I think is the FIRST EVER all sugar coma induced foooood faaaiiiiiirrr!! You’ll be sure to find a zillion-trillion-billion pictures on instagram; im trying to go easy.

IMG_7848

I can’t wait! Tell me, tell me , tell me what are you doing this weekend? Is it summery? Are popsicles involved? Ice cream? S’mores, sunshine and barefeet in the grass?!?! Dear Summer, please never end – except fall  I love your comforting spices, tastes and fashion. But I’m not ready to let go of you summer!!

IMG_7852

While holding on to every inch of summer, have you guys tried the S’more flavoured oreos .. which I’ve coined S’Moreos( … go ahead Christie you can claim the name) – they’re goooooooooooood! I really like them, sweet but not crazy sweet.

So I threw it in banana bread and called it breakfast aaaaaaaaannnnnddd I made butta with it. Not just butter, like in proper English butter … this is seriously butta … it’s so good I was tempted to lick my blender risking getting cut.

IMG_7902

S’moreo Banana Bread

Ingredients

  • 2 cups Flour
  • 1/2 cup Sugar
  • 1/2 cup brown sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon sea Salt
  • ½ cup Olive Oil
  • 2 Eggs
  • 3 very ripe Bananas, mashed
  • 1 teaspoon Vanilla
  • 5 Crushed S’more Oreo Cookies

IMG_7857 IMG_7866  

  • Preheat oven to 350 degrees and spray a bread pan with non-stick cooking spray
  • In a large bowl, whisk together dry ingredients; flour, sugar, baking soda and salt
  • Add oil and eggs, one at a time.
  • Add mashed banana and vanilla, beat well
  • Fold in your cookies
  • Pour into pan and bake for 60 minutes

IMG_7903

S’moreo Cookie Butter

  • 16 S’more oreo cookies
  • 1/8 cup coconut oil at room temperature

IMG_7891 IMG_7893

Combine both the oreos and the coconut oil in a food processor or blender. Pulse for 3 minuets – the butter will seem really thin ( that’s okay!!) as your butter cools, it will solidify.

IMG_7908

Wiiinnniiinnngg!!

Raspberry Rose Gin Lemonade

IMG_5923

I’m back from Cuba… and if I’m being honest real life is so blah compared to vacation life.

IMG_6332[1]

Real life = responsibilities. Waking up early. Eating healthy. working out. Grocery shopping. Doctors appointments. Aka BLLLAAAAHHH … as compared to vacation life where my most pressing decisions were; pool or ocean ? What colour bikini should I wear? To nap, or not to nap? Let’s eat French fries at 3:00 am with Cuban ketchup that tastes like barbecue sauce!!

IMG_6329[1]

Is there a world, where real life could equal vacation life? If so, can someone show me the magic door … I’ll race you to it.

In case anyone was wondering, the trip was amazing … the beach was BEAUTIFUL … the food was surprisingly pretty good ( I honestly had absolutely no expectations for good food)… and the drinks were mehh; for those who know me, I’m a Gin girl. The gin in cuba was just different, I couldn’t drink it …. So I had Vodka and OJ / Lemonade all week … I know snnnnooorreee.

????????????????

And while they tasted incredibly strong, they weren’t … there were at least a dozen times I should have been drunk… and I just wasn’t.

Soooo … in a way, I’m glad to be back … and to have my gin (how much of a lush do I sound like?!?)

????????????????

 Raspberry Rose Gin Lemonade

6 cups water

2/3 cups sugar

1 cup lemonade concentrate

1/4 tsp salt

1 tbsps rose water

¼ cup Gin

1/2 cup crushed raspberries

Sprigs of fresh Thyme ( it just makes things pretty… and it’s completely optional)

IMG_5916 IMG_5940 ????????????????

Directions: 

Place 2 cups of water and the sugar in a large saucepan and bring to a boil.

Stir until the sugar is dissolved. Remove from the heat and let cool.

Mix the lemon concentrate, salt, and cooled simple syrup together.

Add remaining water to taste. Stir in rose water.

In a large pitcher add crushed raspberries & gin.

Add lemonade. Mix well.

Chill for 2 hours, or serve immediately over ice.

IMG_6002 IMG_6006 IMG_6008

So Fresh, So Clean, So Summer!! Cheers ❤

IMG_6009

Condensed Milk Pound Cake

IMG_5045

We should eat cake

You know, since it’s almost bikini season and all that jazzy-ness!!

Heh. Bikinis … such a joke.

They’re such itty-bitty, stress inducing son of a guns.

I saw we forget our worries and fill the voids of our life with delicious – dense Condensed Milk pound cake?!?!

IMG_5075

Obvs.  Like there is another rational option. Hiiii – and life is all about balance ( no, not a slice of cake in each hand … hehehe )

This cake is lightly sweetened, crazy smooth, and extremely dense – it would make the perfect base for a strawberry short cake,– or loaded with ice cream on top, or a fruit trifle!! Side note … every time I hear the world trifle – I think of Destiney’s child – You triflin’, good for nothing type of brother….. Silly me, why haven’t I found another? Stop it, don’t tell me, you don’t listen to a little Destiney’s child now and then.

IMG_5082

Maybe you don’t maybe it’s just me. Maybe I’m super addicted to 90’s music right now .. Maybe this post is super random and I should stop babbling and just get to the cake recipe.

Done.

IMG_5041cIMG_5048

Condensed Milk Pound Cake

  •  1⅓ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup Margarine at room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup sweetened condensed milk
  • 1 teaspoons vanilla extract
  • 1 Tbsp Lemon Juice

IMG_5052 IMG_5056 IMG_5060 IMG_5063 IMG_5068 IMG_5071

 Instructions

  1. Preheat your oven to 325 degrees.
  2. Spray an 8½ x 4½ inch loaf pan with non-stick cooking spray and set aside.
  3. In a bowl, sift together the flour, baking powder and salt and set aside.
  4. In the bowl cream the butter and sugar. Add the eggs one at a time, mixing after each egg until well blended. Add sweetened condensed milk, vanilla and lemon juice to the butter mixture and mix until combined.
  5. Add the dry mixture to the wet mixture
  6. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Cool for 10 minutes, then turn the pound cake out onto a wire rack to cool completely.

IMG_5088