1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
2. In the bowl of a stand mixer combine the milk and yeast and let rest 10 minutes until foamy.
3. In a medium bowl whisk together flour, cinnamon, ginger, cloves, cardamom, brown sugar and salt; set aside.
4. In a medium bowl, combine eggs, melted butter and pumpkin puree. After the yeast and milk have rested for 10 minutes, add the pumpkin puree mixture and mix with the stand mixer fitted with the paddle attachment until combined. Add 1/2 of the dry ingredients and mix on low until combined, about 30 seconds. Add the remaining dry ingredients and mix on low speed until combined, about 30 seconds. Remove the paddle attachment and fit the stand mixer with the dough hook. Mix with the dough hook on medium-low until smooth and somewhat sticky, about 3-5 minutes.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
6. After the dough has doubled in size, turn it out onto a lightly floured surface, cover with a kitchen towel and let rest for 10 minutes. Then shape into rolls or a braided loaf.

• After your dough is shaped, cover it loosely, and let it rise for another 1 ½ hours. Meanwhile, preheat your oven to 350 degrees F.
• Brush the top of the bread lightly with the egg wash. Bake until golden brown and an instant read thermometer inserted in center reads 190 degrees, 30-35 minutes. Remove the bread from the oven and allow to cool on a rack.

Recipe Notes:
If you want to make the dough ahead of time and refrigerate until ready to bake:
After shaping rolls, wrap the baking sheet tightly in plastic wrap and refrigerate the shaped rolls overnight.
At least an hour before baking, remove from the refrigerator and allow to rise (still covered in plastic wrap). Bake as directed.
To freeze the dough, put the covered pan in the freezer until the unbaked rolls are frozen. Store frozen rolls in a heavy-duty resealable plastic bag.
To defrost, place them on a tray dusted with flour and cover them with lightly greased plastic wrap. Thaw overnight in the fridge or for about two hours at room temperature.
Proof and bake as directed.
Bread dough will keep in the freezer for up to a month; you can store it longer, but the yeast may begin to degrade and the bread may not rise as well.

Green Beans with Toasted Walnuts & Cranberry Vinaigrette

Image and Recipe via The Cooks Next Door

Ingredients

1/3 c. extra-virgin olive oil
1/3 c. minced red onion
3 Tb. plus 2 tsp. Champagne Vinegar
2 Tb. chopped fresh mint
1 1/2 tsp. coarse kosher salt
1 tsp. sugar
1/2 tsp. black pepper plus additional (for sprinkling)
1/3 c. dried cranberries
1 1/2 lb. trimmed slender green beans (such as haricots verts)
1/2 c. walnuts, toasted, chopped

Directions

Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk before using.

Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

A Gluten-free Quinoa Stuffing

Image and Recipe via Queen of Quinoa

Ingredients

• 1 cup red quinoa
• 1 cup white quinoa
• 3 large sweet potatoes, peeled and diced
• 1 large shallot, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup chopped pecans, toasted
• 1/2 cup fruit juice sweetened cranberries
• 1 tbsp cumin
• 1 tsp red pepper flakes
• 2 tbsp apple cider vinegar
• Sea salt & pepper to taste

Directions

1. Bring 4 cups of water to boil, adding your quinoa in and turning down to low. Let the pot simmer for 8 – 10 minutes, turning off the heat when the water is absorbed. Leave the pot covered and let it stand for while the rest of the meal cooks.
2. Preheat the oven to 400 degrees F.
3. Toss your diced sweet potatoes, shallot and garlic in a large bowl with olive oil and a bit of salt and pepper. Grease a baking sheet with cold pressed olive oil spray and spread the potato mixture out. Roast for 15 – 20 minutes, flipping the potatoes over half way through.

I hope that some of these look as delicious to you as they do to me!  Have a great weekend!