Why, Hello There!

I truly believe food is love; it calms the soul, and lightens the heart. I am pleased you are here to share my many recipes, crafts and thoughts. Thank you so much for joining me, and may you always eat, drink, and be merry!

Wednesday, September 19, 2012

Homemade Pumpkin Bagels with Honey Cinnamon Cream Cheese...And Thoughts of Christmas...

I am so excited Autumn is here!  The holiday season is the best time of year, and to me, the start of it all begins when the leaves start turning red, yellow, and brown.

A while ago I posted a wedding theme update; and that update stated that we were to have a summer wedding with a garden party theme.  Well...that's out the window.  We have now concretely decided on a winter wedding: 12/21/2013.  It will be the first day of winter (super romantic, if you ask me).  I am thrilled, whereas before, I was just moderately excited.  The reason being, I have always wanted a winter wedding.

Since the date of our wedding is so lusciously close to Christmas, we are going 'all out' with a Christmas/winter holiday theme. Our guests will already be in the holiday spirit, and our wedding will create even more buildup for Christmas day.

For Jake and I, Christmas season 2012 will be much closer observed than Christmases past.  We will be tracking weather patterns, scooping up deals and sales right after Christmas, (on decorations etc.), menu planning, budgeting and more.  

Until then, here is a great way to welcome the chilly months ahead!  Here is my recipe for:

Whole Wheat Pumpkin Bagels with Honey Cinnamon Cream Cheese


For 10 Bagels:

--1 1/2 packets dry active yeast
-- 1 C warm water 110-120 degrees
--1/3 C brown sugar
--2 tbsp unfiltered buckwheat honey
--1 tsp vanilla
--1 tsp salt
--1/4 tsp ground ginger
-- 1/4 tsp ground cloves
-- 1 tbsp cinnamon
-- 1 can pumpkin (15 oz, about 2 C)
-- 3-4 C + more if needed whole wheat flour
--olive oil, for greasing bowl & hands
--egg, for egg wash

For Spread:

--8 oz good quality cream cheese (If you live in Oregon try Nancy's Organic Cream Cheese, it is to die for.)
--1/4 cup raw honey (clover, blackberry, and other light colored honeys will work)
--2 tsp ground cinnamon

1. Activate the yeast by combining it with the warm water, in a large bowl.  After about 3-5minutes stir in the sugars (brown, and honey), then let sit for another few minutes.

Activate Yeast

2.  Add vanilla, salt, ginger, cloves, cinnamon, and the pumpkin to the activated yeast, and combine well.

Mix In Wet

3. Add 3 cups flour into the bowl and knead for about 8 minutes, all the while adding in more flour as needed.  I ended up using about 4 1/2 cups altogether.  The dough should be elastic and only moderately sticky.
Add Flour

4. Set in an olive oil greased bowl, cover, and set in a warm place for 1 hour to rise.

Let Rise

5.  Remove dough from bowl and place onto a lightly floured surface.  Separate into 10 equal sized balls.

6. One by one poke a hole (using your thumb) into the middle of each ball.  Gently squeeze, pull, and shape each so it has a nice round appearance, with an approximately 2 inch hole in the middle.  Flour and oil hands as needed to prevent sticking.


7. Set on a cookie sheet in a warm place for another 20-25 minutes, to rise again.

Cover and Rise Again

8. Meanwhile, when the 2nd rising process is almost complete, boil a pot or pan of water.  After the uncooked bagels are finished rising, boil each one for about 45 seconds on each side.  Remove from water and pat dry with a clean towel.
Heat Water


9. Put boiled bagels on a greased cookie, and brush with an egg wash (1 beaten egg).  Bake at 350 degrees for 12-15 minutes. Place on a wire rack to cool.

Egg Wash The Boiled Bagels

Remove From Oven


10. While bagels are cooling, make the cream cheese mixture.  Combine cream cheese, cinnamon, and honey by hand, or whip with an electric mixer (for about 3 minutes) for a fluffier result.
Cream Cheese Spread

Feel free to toast and to spread liberal amounts of the cream cheese on these yummy bagels.  Bon Appetit!