Saturday, October 25, 2014

Pumpkin Cinnamon Rolls


2 can Pillsbury Crescent Rounds
4 tbsp butter (melted)
1/2 cup pumpkin puree
1 tbsp milk
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

For the frosting mix the following ingredients:

4 oz cream cheese (softened)
1/2 cup powdered sugar
1/2 tsp vanilla
1 tbsp canned pumpkin


  1. Preheat oven to 375.
  2. Lightly grease a 9 x 13 inch baking dish.
  3. Separate dough into 16 rolls and unroll.
  4. Brush each piece of dough with melted butter.
  5. In a small bowl, mix together the pumpkin puree, milk, brown sugar, cinnamon, and nutmeg.
  6. Evenly divide the pumpkin filling and spread over each piece of rolled-out dough.
  7. Carefully roll up each dough, lightly pinching the seams together.
  8. Arrange the rolls about 1 inch apart in the baking dish.
  9. Bake for 15 minutes.
  10. Cover with frosting. 

I've made three different pumpkin cinnamon roll recipes this month. The recipe above is a combination of two of those it's the easiest!! I tried making my own homemade dough, but it's not worth the effort in my opinion. I also tried using crescent rolls, however, crescent rolls were still difficult. Using Pillsbury Crescent Rounds is definitely the me!! 

The filling recipe originally came from:

Saturday, October 18, 2014

Driftwood Winery

My boyfriend and I had a nice relaxing date night at Driftwood Winery. The $12 wine tasting included 6 wine tastings and a souvenir wine glass. I sampled the Syrah, B&E Cab, Orange Muscat, Gotas De Oro, Armadillo Red, and DH Lescombes. The Syrah was more of a dry wine, but it was quite flavorful. It would probably pair well with some yummy steak!! The B&E Cab was to dry for my taste. The Orange Muscat was AMAZING!! I enjoy sweet wine, so this was definitely my favorite!! The Gotas De Oro was alright, but there was nothing special about it. The Armadillo Red, my second favorite, had a very nice sweet flavor. Lastly, the DH Lescombes just wasn't for me. I really liked the wide selection of dry and sweet wines. I had several sweet wines to choose from and my boyfriend had plenty of dry wines to sample. 

One of my favorite things about Driftwood Winery is the view!! The Winery is located at the top of a large hill and overlooks their vineyards. They have lots of seating outside where you can enjoy a nice picnic with your wine!! They also have a nice venue for a wedding!! They had a wedding while we were there, so we got to enjoy some of the band's music. Perfect evening!! 

For more information visit their website:

Saturday, October 11, 2014

Gruene Music & Wine Festival Round Two

The Gruene Music & Wine Festival Round Two!! This is still one of my favorite events here in the Austin area!! I just love everything about this festival!! You get to be outside while listening to music, talking with friends, eating yummy food, and tasting yummy wine!! If you bought your tickets in advance it was $20 ($30 the day of the event). Tickets included 5 tastings and a small wine glass. You could also purchase extra tasting tickets for $2. 

Some of the new wines we enjoyed:
Sweet Rose from Pilot Knob Vineyard
Smart Ass Bitch from Chisholm Trail Winery
Strawberry from Texas Mead Works
Vanilla Mead from Darcy's Vineyards
Peach from Georgetown Winery
Blueberry from Geoergetown Winery
Fiesta from Seifert Cellars
Starlight from Seifert Cellars
Sunset from Seifert Cellars
Savannah Rose from Fiesta Winery
Texas Well Water from Fiesta Winery

We also tried these wines, but they just weren't for us:
Cranberry from Texas SouthWind Vineyard
Moscato from Marker Cellars
Sparklin Peach from Maydelle Country Wines

For more information visit their website:

Wednesday, October 8, 2014

Pumpkin Cookies with Cinnamon Buttercream Icing

Well it's fall, which means its time to try out some yummy pumpkin recipes!! I started the pumpkin season off by trying these yummy Pumpkin Cookies with Cinnamon Buttercream Icing. The cookies themselves didn't have much pumpkin flavor, but the icing is rich in flavor making the perfect combination!! 


  • 1 cup butter, softened
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½-1 teaspoon ground cinnamon
  • ½-1 teaspoon ground nutmeg
  • 1 egg
  • 1½ teaspoons vanilla
  • ½-¾can (7.5 oz) pure pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour


  • ¼ cup butter, melted
  • 2-3 cups powdered sugar 
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  3. Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined.
  4. Add eggs and vanilla; beat until combined. 
  5. Beat in pumpkin. 
  6. Beat in the flour. 
  7. Drop dough by tablespoons 2 inches apart on an ungreased cookie sheet.
  8. Bake for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
  9. Mix all frosting ingredients together and frost cooled cookies.