I'm Gunna Let It Shine - Top 5 Highlights of 2012

I'm not going to lie to you. I had a lot going on in 2012 that prevented me from writing as much as I wanted to. Although that was the case, a lot of great things were happening behind the scenes and made me glad I had my little corner of the web. Here are my top 5 Sueshine items for 2012.

5. Top "Geek Out" Moment
Pumpkin Nutella Rolls gets Retweeted

For a fairly new blogger, it was a big deal for me when Pillsbury retweeted a link to my Pumpkin Nutella Rolls post. I think I literally did a happy dance in my living room.




4. Top Local Find
PubCakes

I missed out on "Taste of the College Area" but luckily, I found out about PubCakes through a flyer for this event. I'm usually not a fan of cupcakes but the unique concept intrigued me. What a great way to introduce excellent local beers to people who normally don't enjoy a cold one. Also, it's a great gift for that guy in your life. My stepdad enjoyed every bite of his birthday cupcakes. Thanks to PubCakes for adding my post to their press page on their website.





3. Readers' Favorite Post
Lemon Snow Cake

I love sharing my childhood memories with my readers and it seems like you guys enjoy it too. Who knew so many of you shared memories of George's Wonderful World of Cakes! Several people emailed me throughout the year about this post....sad about the bakery closing, sharing how when they visited San Diego, they would always make a stop for lemon snow cake, and even requesting that I make one for them.




2. Food for Thought
Food Blogger Bake Sale 
Cookies for Cody 
CCSSD - Chef Showdown 

I had the opportunity to be part of or invited to attend some great charity events in 2012. Sure there was great food involved but one of the newest things I was able to do as a food blogger was to give back a little. Although I do not have children of my own, kids have always have a way of sneaking onto my path. In 2012, I was involved in the San Diego Food Blogger Bake Sale which hopefully helped lots of kids fight hunger and Cookies for Cody which helped one brave little boy and his family in a time of need. Although not actively part of the Chef Showdown which helps the CCSSD battle domestic violence, I was invited to this annual event and had a chance to hear inspirational stories of strenght. I was so blessed to be part of these events and it made me realize that if and when the opportunity arises in which I can help a cause, all they need is ask and I'm there.




And #1 is.....
Lil Ms Sueshine Turns One

I hit a major milestone in 2012.....my first blogaversary. I had made it through my first year of blogging and learned a lot in that time period. I don't always follow the rules of food blogging but a fellow blogger of mine once told me to just do what I feel is comfortable and follow my gut. I've taken that advice with me for each story I tell, every picture I snap, and every yummy item I pop into my oven in the little red kitchen.




I'd like to thank YOU, my loyal readers, who have been so patient with me in 2012. Hopefully *knock on wood* I won't break my other leg and be out of commission for 2 1/2 months again or my day job will settle down enough so I can start sharing and making memories more often this year. Cheers to 2013!!

Hello Autumn! - Pumpkin Nutella Rolls

Most people get cash tips for their work. My husband (a locksmith) got a pumpkin. I didn't believe him at first when I got the text in the middle of the day but when I got home, there sat a small pumpkin on my kitchen work station. Hmm okay. Other than carve and eat things made with pumpkin, I haven't actually cooked one. What on earth was I going to do with something that I've never worked with? I decided to start with making pumpkin butter and hope I would get inspired somewhere along the way.

 

 

 

 

Homemade Pumpkin Butter

adapted from fitsugar.com

 

1 small to medium sized pumpkin (about 5lbs)
1/4 cup apple cider (I used light/no sugar added apple juice)
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp stevia or agave (I used stevia for this recipe)

 

Preheat the oven to 350*F.

Cut the pumpkin in half and remove seeds and "guts." Line a roasting pan with tin foil and drizzle with olive oil or spray with cooking oil. Place the halves on the pan, face down.

Bake for 1 1/2-2 hours (check your pumpkin occassionally. IMO, without turning over the pumpkin, it will be done when the outer skin starts to darken and wrinkle). Allow to cool.

Scrape the contents of the pumpkin into a bowl. Mix in apple cider, cinnamon, pie spice, and sweetener.

Boil in a sauce pot over medium high heat. Reduce heat and simmer for 30 minutes. Stir until the puree is smooth and cool. Store in an air tight container such as a mason jar.

 

On the site, suggestions for the pumpkin butter was to put it on top of pancakes, waffles, bread, oatmeal, and yogurt. Do you see the trend that I saw? It seemed like it was a good compliment to breakfast so I decided to use the pumpkin butter for cinnamon rolls. But what if I put it inside instead of on top? Oh oh and what if I added chocolate chips which I had heard was a great combo with pumpkin? (can you believe I've never had a pumpkin chocolate chip cookie?) Darn, I was out of chocolate chips....but never out of Nutellla! Oooh my mouth was watering already!

 

Pumpkin Nutella Rolls

1 box of Pillsbury Hot Roll mix (hot water, 1 egg)

1/3 cup of Nutella

1/2 cup of pumpkin butter

1 tablespoon brown sugar

Butter or margarine (for top)

 

Follow directions on the box to make the dough. (Yes I know that some of you may think baking from a box is cheating but I don't judge. Baking from a box is fine but I always suggest you get creative and jazz it up!)

Roll dough out thin on a floured work surface or on parchment paper.

Begin spreading thin layers of Nutella then pumpkin butter on top of the dough. Sprinkle brown sugar on top.

Tightly roll the dough, tucking and pinching as you go.

 

 

Tip for cutting: Get a long piece of dental floss. As shown in the center picture above, tuck it under the log, criss-cross the floss, then pull. The floss will easily and cleanly cut through the dough. Repeat cutting 1 inch thick pieces.

Lay the cut pieces on a parchment lined baking sheet about an inch apart. Lightly cover with plastic wrap and allow the dough to rise for about 20-25 minutes. Meanwhile, preheat oven to 375*F.

Brush soften butter or margarine on top of roll. Bake for approximately 15-20 minutes or until golden brown. Cool on wire rack.

 

Okay, I know this recipe takes a LOT of time and effort but it will be worth it in the end. Most rolls have some kind of icing on top and I honestly believe this doesn't need it because all the sweet goodness is already inside. My only suggestion is if you do want to top it off with anything, serve warm and add a little more butter to keep it moist.

 

 

Holy moley these turned out better than I expected. I'm so happy that this was the first thing I made for the Fall season! I hope you'll at least try to make the pumpkin butter. If you're a pumpkin fan, I promise you'll want to put it on EVERYTHING.  Happy Fall baking everyone!