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Black Concord Martini

2014 October 10

I’ve decided that Mother Nature and I should be friends. After all, she created the Concord grape with its jam-like flavor, beautiful deep purple skin, and sweet aroma. She’s a genius and I want to hang out with her, share a cocktail or two and discuss the Concord grape. So it’s only fitting that I take this beautiful berry (yes, grapes are technically berries, who knew) and turn them into a luscious weekend cocktail to enjoy!

Black Concord Martini Black Concord Martini

Black Concord Martinis are my ode to this beautiful fruit, a jubilee of grape goodness with a little help from black currant, vodka and lime, all the best party companions. This martini starts by cooking down fresh concord grapes with water and sugar to make the base. A thinner version of quick homemade grape jelly, that when cooled and strained, gives this drink it’s vibrant fuchsia color and sweet grape flavor.

Black Concord Martini Prep Black Concord Martini

Just a splash of black currant liqueur and a hit of fresh lime make the grape flavors sing. It’s just that simple. No complicated ingredients, processes, or supplies needed. Pure sweet grape goodness just as Mother Nature intended had she liked a having a cocktail or two.

Black Concord Martini Pour Black Concord Martini

To compliment this cocktail, serve alongside a simple cheese platter. You’ll be hard pressed to find a more fitting companion for cheese than grapes and this Black Concord Martini does just the trick! Enjoy your weekend and happy sipping my friends.

Black Concord Martini 1 Black Concord Martini


Black Concord Martini 2 Black Concord Martini

photos by Leah Bergman

Black Concord Martini 2 Black Concord Martini
Black Concord Martini
Black Concord Martini 2 Black Concord Martini
Serves 2
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  2. 3 cups concord grapes
  3. 1/2 cup sugar
  4. 1 cup water
  6. 5 oz vodka
  7. 4 oz concord grape syrup (recipe above)
  8. 1 oz cassis liqueur (black currant)
  9. juice of one lime
  10. small clusters of concord grapes for garnish
  1. MAKE THE GRAPE SYRUP: In a sauce pan, combine grapes, sugar and water. Cook over medium-high heat for 10-15 minutes stirring frequently until grapes have burst and syrup has become thick and bubbly.
  2. Remove from heat and press syrup through a fine mess sieve. Discard pulp and refrigerate syrup until cool or ready to use.
  3. MAKE THE MARTINI: In a cocktail shaker filled with ice, combine vodka, 4 oz concord syrup, cassis liqueur, and lime juice.
  4. Shake until well chilled and pour into two glasses.
  5. Garnish with a small cluster of concord grapes.
  1. Note: This cocktail tends to be on the sweeter side where cocktails are concerned. You can always adjust the sweetness by lessening the amount of sugar in your Concord Grape Syrup if you prefer.

Easy Wormy Caramel Apples

2014 October 9
by Leah Bergman

Little ghouls will howl in delight! Wormy caramels apples that can be eaten? What a fright!

Wormy Caramel Apples Easy Wormy Caramel Apples

When I was in grade school I used to BEG my Mom to make us “dirt n’ worms.” That childhood favorite that circulated the third grade class rooms every time a classmate had a birthday. Basically it was chocolate pudding in a cup topped with crushed Oreo cookies and sour worm candies. My Mom would roll her eyes, (ok maybe I imagined that) and pack us a healthy snack. I never did have a cup of dirt n’ worms show up in my lunch box. Now as an adult I’ve decided that while a chocolate pudding cup may not be the healthiest of snacks, a nice crisp Granny Smith apple rolled in caramel and decorated with worms might just be the perfectly AWESOME solution to an after-school snack…especially close to Halloween.

Easy Caramel Apples Prep Easy Wormy Caramel Apples

To get started, I found gnarled twigs at the craft store which I used as my sticks. Of course if you don’t want to use these or you can’t find them, simply substitute popsicle or cake pop sticks. With a little help from store bough soft caramels, you can forgo the whole candy thermometer nonsense and get straight to the caramel apple eating! Nothing wrong with homemade caramel, I make it on occasion, but let’s be honest…this is way too easy not to try.

Easy Caramel Apple Easy Wormy Caramel Apples

Once the caramel is properly melted, simply dip and swirl apples in the golden, buttery goodness. And never, ever dip your finger in that tempting melted caramel. You HAVE been warned.

Easy Caramel Apples Easy Wormy Caramel Apples

Now, you could most certainly finish your caramel apples at this step, lovely and regal with a sophisticated air about them. Very “Charlize Theron” in Snow White and The Huntsman, don’t you think? Or you could take the fun, playful route and cover them with sour worm candies. Either way they are sure to be a rotten-good treat this Halloween! Enjoy.

Easy Wormy Caramel Apples Easy Wormy Caramel Apples

photos by Leah Bergman

IMG 7709 p Easy Wormy Caramel Apples
Easy Wormy Caramel Apples
IMG 7709 p Easy Wormy Caramel Apples
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  1. 5 medium Granny Smith apples, washed and well dried
  2. 1 bag (11 oz.) soft caramels, I used KRAFT
  3. 2 Tbsp. water
  1. Using a small paring knife, cut a small hole in the top of each apple to remove stem.
  2. Insert one wooden twig into hole of each apple, pushing down into the core. Cover plate or serving dish with waxed paper; spray with cooking spray. Set aside.
  3. Place caramels in medium saucepan with water. Cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.
  4. Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate.
  5. Press sour worm candies into caramel while warm. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.


Vampire Pumpkin Candles

2014 October 8

If you are craving a simple Halloween pumpkin craft to sink your teeth into (sorry, not sorry for that toothy-pun)…I’ve got just the thing! These creepy-cute Vampire Pumpkin Candles will bring a playful and festive flare to any Halloween table without all of the gore.

Vampire Pumpkin Candles Vampire Pumpkin Candles

It may come as a surprise, or if you have been a reader for a long time common knowledge, that Halloween is one of my favorite holidays. But I cringe at the blood and guts decor that most people associate with this holiday. My neighbor’s front porch for example…eek! For me it’s all about fluffy spiders, witches cauldrons and the occasional fanged pumpkin in my house. So break out the candy corn and get to carving these sweet and sinister Vampire Pumpkin Candles.


small white pumpkins
red votive candles
pumpkin carving tools
small spoon
black Sharpie marker

Vampire Pumpkin Candles Supplies Vampire Pumpkin Candles

Let’s get started:

1. Using the sticker base of a votive as a guide, trace a circle on the top of each pumpkin.
2. Cut and remove the traced circle “lid” and discard.
3. Using a small spoon, scoop out the contents of each pumpkin.
4. Cut out two small curved “fangs” and draw on two beady-eyes.
5. Fit each pumpkin with a candle, light and enjoy!

Vampire Pumpkin Candles How To Vampire Pumpkin Candles

As the candle burns, red wax drips down the pumpkin creating a delightfully creepy effect! I’m curious, do you prefer gore-less Halloween decor like me or does your house turn into a regular fright night for Halloween?

Vampire Pumpkin Candles 4 Vampire Pumpkin Candles


Mini Vampire Pumpkin Candles 4 Vampire Pumpkin Candles

photos by Leah Bergman

Perfect Pumpkin Cookies

2014 October 6

I beg you, I implore you, I beseech you; if you only have time to make one pumpkin recipe this fall, let it be these cookies. Soft and pillowy pumpkin cookies frosted with sweet maple cream cheese frosting and just a sprinkle of nutmeg…or as I call them Perfect Pumpkin Cookies.

Perfect Pumpkin Cookies 1 Perfect Pumpkin Cookies

Ah, pumpkin perfectionhow sweet you are! These cookies are somewhere in between a pumpkin cake and a soft sugar cookie which is only improved upon by the fact that they are topped with cream cheese frosting. I mean, was there ever a recipe in the history of the baking world that wasn’t improved by cream cheese frosting? Plus, I add a hearty glug of really good maple syrup for that extra fall flavor. Need I say more?

Perfect Pumpkin Batter Perfect Pumpkin Cookies

Scoop this fluffy batter onto lined baking sheet using a small ice cream scoop, pop into a 375 degree oven and in 15 minutes you will have puffed and golden mounds of pumpkin goodness. This is where the serious self-restraint comes in. Don’t you dare sneak a cookie! Ok…go ahead and sneak one but just know that the more you eat now, the less you will have to frost with cream cheese…I’m just saying.

Perfect Pumkin Cookies Perfect Pumpkin Cookies

Once the cookies are completely cooled and you can stand to wait no longer, fill a piping bag with frosting and start decorating. Of course if this fancy-shmancy business is not your thing, you could always use a knife to frost. I promise, you will never taste the difference! Now, sprinkle with a hit of nutmeg and devour. One bite and you’ll know why this cookie got its perfect name!

Perfect Pumpkin Cookies 2 Perfect Pumpkin Cookies


Perfect Pumpkin Cookies 3 Perfect Pumpkin Cookies

photos by Leah Bergman

Perfect Pumpkin Cookies Recipe Card Perfect Pumpkin Cookies
Perfect Pumpkin Cookies
Perfect Pumpkin Cookies Recipe Card Perfect Pumpkin Cookies
Yields 40
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Cook Time
12 min
Cook Time
12 min
  2. 2 3/4 cups all-purpose flour
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1 1/4 teaspoons coarse salt
  6. 1 1/2 teaspoons ground cinnamon
  7. 1 1/4 teaspoons ground ginger
  8. 3/4 teaspoon ground nutmeg
  9. 3/4 cup (1 1/2 sticks) unsalted butter, softened
  10. 2 1/4 cups packed light-brown sugar
  11. 2 large eggs
  12. 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  13. 3/4 cup evaporated milk
  14. 1 teaspoon pure vanilla extract
  16. 1 /4 cup unsalted butter, softened
  17. 8 oz cream cheese, softened
  18. 1/3 cup maple syrup
  19. 2 cups confectioners sugar
  20. 1 tsp vanilla extract *or 1/4 tsp maple extract
  21. 1/2 tsp course salt
  1. MAKE THE COOKIES: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
  3. Using a small ice cream scoop (1/4 cup) scoop batter onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
  4. MAKE THE FROSTING: In a mixing bowl beat butter and cream cheese until smooth, scraping down the bowl to combine.
  5. Mix in maple syrup, extract, and salt.
  6. Beat in powdered sugar until well combined. Spoon frosting into a piping bag and pipe about 1 Tbsp of frosting on each cooled cookie. Sprinkle with nutmeg for garnish.
  1. *If you love maple flavor, replace vanilla extract in the frosting with 1/4 tsp maple extract.
Storing Cookies
  1. Un-frosted cookies can be stored in single layers in airtight containers at room temperature up to 3 days. Frosted cookies should be stored in the refrigerator.
Adapted from Martha Stewart
Adapted from Martha Stewart

Spiced Persimmon Hot Toddy

2014 October 3

If it’s October, it’s time for Hot Toddies! For extra Autumn flavor, today I’m turning to persimmons. I confess I only became familiar with these golden orange gems when we started getting a CSA basket. Thankfully, they appeared in the basket with instructions (this may seem a bit silly, but I wouldn’t have even known what fruit to search for on the internet!). Since then I’ve used them in all manner of cooking and baking projects, but not for cocktails. Let’s change that!

Spiced Persimmon Hot Toddy Spiced Persimmon Hot Toddy

Exotic hybrids and crossbreeds aside, persimmons generally come in one of two shapes, and the shape dictates when it’s ripe and ready to eat. For example, today I’m using what is known as a Nishimura Wase persimmon. It has a round shape, similar to that of a tomato, and you should eat these little guys when they’re firm like an apple. You may very well find the more popular Fuyu type at you store– again, it has a tomato-shaped body: eat it firm. On the other hand, if you have a Hachiya, the shape is more conical, like a giant strawberry. Those conical persimmons should be eaten when they’re super squishy. Are we good on this? Cool, let’s continue.

Persimmons Spiced Persimmon Hot Toddy

Persimmons have a mildly sweet flavor that varies on the type you’re using. With my Nishimura Wase, also known as the “coffeecake persimmon” (um, yum!), the flavor has hints of chocolate, spice, and cinnamon that go deliciously with Fall flavors. For the cocktail, I turned this fruit, along with a few added spices, into a flavorful syrup that’s just as good poured on some warm waffles as it is in this drink. Paired with bourbon and a splash of tart lemon juice, this warming cocktail is just what you need in your rotation this Fall!

Spiced Persimmon Hot Toddy 1 Spiced Persimmon Hot Toddy

Do you have a cold weather cocktail that’s your go-to fav of the season? Let us know in this comments section below! Enjoy!


Spiced Persimmon Hot Toddy 2 Spiced Persimmon Hot Toddy
Spiced Persimmon Hot Toddy
Spiced Persimmon Hot Toddy 2 Spiced Persimmon Hot Toddy
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Spiced Persimmon Syrup
  1. ½ cup sugar
  2. ½ cup water
  3. 1 cup persimmon, cubed and seeded
  4. 2 cinnamon sticks
  5. 4 allspice berries, whole
Spiced Persimmon Hot Toddy
  1. 1-½ ounce bourbon
  2. 1 ounce persimmon syrup (see recipe above)
  3. ½ ounce freshly squeezed lemon juice
  4. 4 ounces hot water
  5. persimmon slice for garnish
Make the syrup
  1. In a medium saucepan over high heat, combine all the ingredients, stir and bring to a boil. As soon as a boil is reached, lower heat and simmer for 15 minutes.
  2. Remove from heat, cover, and let stand about an hour.
  3. Strain and store in an airtight container.
Make the Hot Toddy
  1. In a heatproof mug, combine bourbon, syrup and lemon juice.
  2. Pour hot water over the mixture.
  3. Garnish with a persimmon slice.

October Book Club: The Silent Wife

2014 October 2

My favorite month of the year has finally arrived and all I can think about is crisp weather, oversized sweaters, pumpkin spice chai tea, and curling up with a good book. In honor of October, I’ve selected a thriller for this month’s Freutcake Book Club read and I have a feeling it’s going to get us all in the Halloween spirit. The Silent Wife October Book Club: The Silent Wife by A.S.A. Harrison is being called the next Gone Girl October Book Club: The Silent Wife, and many critics are saying it’s even better! Those who have read the book say they could not put it down and after reading the first chapter I can see why.

The Silent Wife 2 October Book Club: The Silent Wife

This suspenseful novel tells the story of Jodi and Todd, a couple experiencing marital problems. Todd is described as a committed cheater and Jodi, a woman with nothing left to lose which eventually leads to her murdering her husband. With the story told in alternating voices between the two main characters, readers have access to their inner most thoughts, motivations, and delusions. Figuring out what is going to happen next adds to the suspense and a twisted sense of pleasure.

The Silent Wife October Book Club: The Silent Wife

photos by Leah Bergman

Personally, I can’t wait to throw myself into the dark depths of this psychological thriller and I encourage you to do the same. Mid-month, we’ll suggest a way to incorporate the novel into your own book club meeting and then present questions for discussion as October comes to close. So get your hands on a copy now and join Freutcake Book Club as we read The Silent Wife!

Get the book: The Silent Wife by A.S.A Harrison October Book Club: The Silent Wife

 Paperback October Book Club: The Silent Wife / Kindle / iTunes

Fall Dining Room Re-do (After)

2014 September 29

Opa! Grab the Ouzo because it’s time for the big reveal of my updated dining room. If you missed last week’s post (you can read it here) I teamed up with Valspar to use their new premium paint Valspar® Reserve™ to paint a bold accent wall in our little apartment dining room. It was high time I brought some color into the space and Fall felt like the perfect season to do so.

Fall Dining Room Re do AFTER Fall Dining Room Re do (After)

 I chose a bold Mediterranean or “Greek” blue called Valspar Azure Jazz. Thanks to the help of my friend Alisa, it took one short afternoon to prep, tape, paint, and style my dining room.  Let me tell you, it’s always more fun to paint when you have a good friend to help you out!

Dining Room Re do Azure Jazz Fall Dining Room Re do (After)

Fall Dining Room Re Do Paint Fall Dining Room Re do (After)

I’ve painted dark colors onto white walls in the past and never managed to succeed without at least two, sometimes three, coats of paint. Thankfully, Valspar® Reserve™ is a paint + primer in one and went on quite easily with lovely coverage in just one coat. Plus it’s perfect for a dining room as the paint is completely washable. Thank goodness for easy cleaning!

Fall Dining Room Re do Painting 1 Fall Dining Room Re do (After)

This gave us plenty of time to finish the entire project and sit down for a glass of wine to celebrate and enjoy the new space all in one afternoon.  But enough with my rambling on! See for yourself how we transformed my blank white dining room into a now colorful space.

Fall Dining Room Re Do After final Fall Dining Room Re do (After)


To get the look you will need:
Valspar® Reserve™ in Azure Jazz
Paint roller
Paint tray
Edge brush
Painter’s tape- I recommend FrogTape as it gives the cleanest edge!
Drop cloth
Rags for clean up

1.   Clear the room of all furniture.
2.   Carefully tape off the edges of the wall you are preparing to paint pressing the tape down securely.

Fall Dining Room Re do Taping Fall Dining Room Re do (After)

3.   Working in a “W” shaped pattern, paint the wall leaving a small un-painted border.
4.   Using an edge brush, paint the boarders. If needed follow again with the roller to smooth out the transition.

Fall Dining Room Re Do steps Fall Dining Room Re do (After)

5.   Allow paint to dry completely and remove tape.
6.   Style your room, re-hang artwork and enjoy!

Fall Dining Room Re Do After Fall Dining Room Re do (After)

Styling elements for fall:

Woven area rug- Cost Plus World Market
Small lamp- Target
Natural accents- horns and white pumpkins
Abstract painting- “Hearth” by Ashley Hizer
Decanters- vintage

Fall Dining Room Re Do styling Fall Dining Room Re do (After)

Fall Dining Room Re Do Final 2 Fall Dining Room Re do (After)

photos by Joanne Pio / video by Mark Samuels 

Disclosure: This post is sponsored by Valspar. All opinions expressed here are my own. Thank you for supporting the sponsors who allow me to continue creating new and colorful content for Freutcake! With Valspar® Reserve™, now the colors you love stay the colors you love. Available exclusively at Lowe’s, find a retailer here.


ValsparReservelogo 100x65 Fall Dining Room Re do (After)Exclusively at Lowes logo 100x71 Fall Dining Room Re do (After)

Bitter Eastern Sour Cocktail

2014 September 26

Today’s cocktail is about transition, because on the one hand, we’ve got the transition from Summer to Fall (or at least we’re supposed to-here in Los Angeles temperatures reached highs in the 100’s! In September!), and on the other hand, we’ve got Leah shifting from Western to Eastern style as she crosses the Pacific for her trip to China. This cocktail tries to embody both of these ideas. So let’s close our eyes and contemplate our seasonal transitions while we sip on a Bitter Eastern Sour.

 bitter eastern sour Bitter Eastern Sour Cocktail

A pop of red immediately sets this cocktail apart visually from its more mature parent drink, the Eastern Sour. The classic is a fruit forward blend of citrus and sweet almond, but with whiskey as its robust base. To me, those flavors are less summery, and more sweater weather. Using a touch of Campari gives this cocktail a slightly bitter edge that cuts through the sweet and makes it more of a Fall drink.

bitter eastern sour pour1 Bitter Eastern Sour Cocktail 

Plus, watching the red burst of color from the Campari float through the drink is a nice reminder of changing leaves, and, with that, the much cooler temps to come!

bitter eastern sour pour2 Bitter Eastern Sour Cocktail 

Are you guys ready for cooler temps and warming cocktails? Let us know what your go-to Fall drink is in the comments below!

bitter eastern sour overhead Bitter Eastern Sour Cocktail

photos by Elana Lepkowski


bitter eastern sour recipe card Bitter Eastern Sour Cocktail
Bitter Eastern Sour
bitter eastern sour recipe card Bitter Eastern Sour Cocktail
Serves 1
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  1. 2 ounces freshly squeezed orange juice
  2. ½ ounce freshly squeezed lime juice
  3. ½ ounce orgeat syrup
  4. 2 ounces Bourbon
  5. ¼ ounce Campari
  6. lime wedge for garnish
  1. In a shaker ⅔ filled with ice, add orange juice, lime juice, orgeat and bourbon.
  2. Shake well for 20 seconds and strain into a large saucer or rocks glass filled with crushed ice. Pour Campari over ice.
  3. Garnish with a lime wedge.

Let’s Discuss: The Language of Flowers

2014 September 25

The power of the flower is strong, indeed! In an interview included at the end of the novel, author Vanessa Diffenbaugh relates the findings from a Rutgers University study that proves flowers increase feelings of enjoyment and satisfaction. Research from Harvard found that people feel less anxious and more compassionate when surrounded by flowers. I don’t think any of these findings are particularly surprising, but my question is, did you find enjoyment and satisfaction from reading about these lovely flowers and the magic they hold within their petals? I know I did.  The Language of Flowers has been one of my favorite reads in a long time and I most definitely have a new appreciation for all that grows in my garden. What was your experience like? What discoveries and realizations did you make while reading the novel? Below are some questions to spark a discussion…so leave your thoughts in the comment section below!

The Language of Flowers Freutcake Bookclub Discussion Questions Lets Discuss: The Language of Flowers

photo by Leah Bergman

1.   How did you feel about Victoria as a character? Did her resistance to love and happiness frustrate you or did you feel like you understood her complexity?
2.   The book alternates between chapters that are set in the past and the present. How do you feel about this type of structure?
3.   Some of the novel’s themes include love, family, forgiveness, and second chances. Which stood out as being key to you? What lessons were you able to gather from it?
4.   Immense challenges and overwhelming emotions arise when Victoria has her baby. How does becoming a mother ultimately change Victoria?
5.   Did the novel open your eyes to some of the realities of the foster care system? How?
Note: Check out Vanessa Diffenbaugh’s non-profit organization, Camellia Network, that supports young people transitioning out of the foster care system. It’s quite compelling and such a beautiful cause.
6.   Did you investigate the meanings of some of your favorite flowers? Were you disappointed to find out the negative definitions of some of the most lovely? If you created a bouquet, what would it “say” and to whom would you give it?

You still have time to finish up the novel before the next one is announced next week! So enjoy these last warm days of early fall and prepare to cozy up with our thrilling pick for October.

Pumpkin Spice Monkey Bread

2014 September 23

All hail the first day of fall! I may loose a few friends by saying this, but summer is so overrated. Yes, the popsicles are fun and the occasional beach day is nice, but nothing compares to Fall. It took every ounce of self control to refrain from so much as whispering the word pumpkin until todaysomehow I manage.

Pumpkin Spice Monkey Bread Pumpkin Spice Monkey Bread

Pumpkin Spice Monkey Bread is just about as easy and delicious as pumpkin bread gets! Pull apart pieces of doughy-soft bread encrusted in pumpkin pie spice and brown sugar and oozing with caramelized pumpkin sauce. You should have seen Jason’s face when this baby came out of the oven.

Pumpkin Spice Monkey Bread 2 Pumpkin Spice Monkey Bread

Invert the baked bread onto a serving platter and watch all of the caramelized goodness drip down the sides. This recipe creates it’s own “frosting” of sorts and makes for the most beautiful presentation. Serve hot and bubbling out of the oven with a large carafe of coffee and lots of napkins, this monkey bread needs little more. Of course you could top each serving with a dollop of whiskey whipped cream if you were feeling extra indulgent. Enjoy!

Pumpkin Spice Monkey Bread 1 Pumpkin Spice Monkey Bread

photos by Leah Bergman

Pumpkin Spice Monkey Bread REcipe Card Pumpkin Spice Monkey Bread
Pumpkin Spice Monkey Bread
Pumpkin Spice Monkey Bread REcipe Card Pumpkin Spice Monkey Bread
Serves 12
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  1. 2 sticks (1 cup) butter
  2. 2 1/2 cups packed light-brown sugar
  3. 3 teaspoon pumpkin pie spice
  4. 1 25oz bag Parkerhouse Style Frozen Rolls (dough), thawed
  5. 3/4 cup pure pumpkin puree
  6. non-stick cooking spray
  1. Let rolls thaw in a warm place free of drafts or covered in the refrigerator overnight.
  2. Preheat the oven to 350˚F. Spray a bundt pan with not-stick spray and set aside.
  3. Put 1/2 cup brown sugar and 2 tsp pumpkin pie spice in a resealable plastic bag; shake and knead the sugar mixture in the bag until combined.
  4. A few at a time, place thawed dough balls in the bag with the spiced sugar and shake until coated; brush off any excess sugar and arrange in the prepared pan. Repeat with remaining dough balls.
  5. Allow dough to rise until doubled in size in a warm place.
  6. In a sauce pan combine 2 sticks butter, pumpkin puree and remaining 2 cups brown sugar. Bring to a boil over medium heat, stirring and/or whisking occasionally. Stir in remaining 1 tsp pie spice and remove from heat.
  7. Pour sauce over the dough balls in the Bundt pan.
  8. Bake the monkey bread until puffed and deep golden, 30-35 minutes. Remove from oven and invert carefully onto a serving plate. Serve hot!
Adapted from Sticky Toffee Monkey Bread
pixel Pumpkin Spice Monkey Bread