November's Us Photo

Us taking a little break from our black Friday shopping extravaganza. Poor Rick, he'd been up since midnight when I dropped him off at Target to wait in line (he really wanted a new tv and we knew he'd have to get there early to snag it).

Pioneer Woman's Cinnamon Rolls

I've heard such great things about the pioneer woman's recipes, especially her cinnamon rolls, so I thought I'd give it a try. I've been craving them for a while and just haven't made my way to cinnabon yet. I was really hoping that these would do the trick and I'm happy to report that they did. I know it seems like an awful lot of steps and a lot of work just to make these...and yes, I was pretty exhausted by the time I was done but I think that has more to do with my big ol' baby bump and not so much the recipe (honestly it doesn't take much to make me tired these days). If you've never made cinnamon rolls from scratch before I'd highly recommend this recipe. It was my first time too and I was totally pleased with the final product. It made a ton and although I couldn't justify eating more than one (since I saw the amount of sugar and butter that go into these things) it was great to send Rick off to work with the rest-- they were a hit!

Velvety Pumpkin Soup with blue cheese and bacon

It's finally starting to feel like fall in San Diego, and I couldn't be happier as it only encourages my slight obsession with all things pumpkin (especially pumpkin spice lattes, yum!). I found this recipe online and was a little unsure. I've never had a pumpkin soup before but after reading the reviews I thought "why not?!". I followed the recipe almost exactly, except I subbed green onions for shallots and I used brown sugar instead of molasses. Overall we enjoyed the soup very much. I will say it was a little different at first and it took me a couple of spoonfuls before deciding just how much I liked it. We ate it with flaky pillsbury layers biscuits which I'd say is a must! Soo tasty and we ate it again the next night for dinner as well which I'd say makes it safe to say it was good :)

Ingredients

• 2 (15 ounce) cans pumpkin
• 1 quart chicken stock
• 1 cup half-and-half
• 1 shallot, minced
• 1/4 cup molasses
• 2 tablespoons butter
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 6 slices bacon
• 1 cup crumbled blue cheese

Directions

1. Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
2. Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.
3. Ladle soup into bowls. Top with bacon and blue cheese.

Amount Per Serving Calories: 420 | Total Fat: 31.9g | Cholesterol: 61mg