Saturday, October 8, 2011

Pumpkin Cinnamon Rolls {With Cream Cheese Frosting}

It's October,  It's Fall, it's time for PUMPKIN. I love pumpkin everything, especially in the form of cinnamon rolls!

I first made this recipe a couple of years ago, they were really good but I wanted to continue to tweak it and try it with my fave, cream cheese frosting. Then I saw this recipe recently which looked delish, so I adapted the two for the recipe below.

I have to tell you something first though. I don't make homemade bread. In fact when I make just good ol' original cinnamon rolls I use this recipe. Yes that's right, it's sandra lee's semi homemade version using store bought bread dough. The recipe is so easy and tastes really similar to Cinnabon. So I really have no need to deal with making originals from scratch.  But because I haven't found pumpkin bread dough at the store, these babies must be made by scratch. But in reality it's not that bad and they've turned out great each time. Basically I'm saying if I can do it so can you. Okay I'm done rambling...

Just out of the oven Mmmmm...
Pumpkin Cinnamon Rolls with Cream Cheese Frosting


1 package yeast (2 1/4 tsp.)
1/4 C warm water
1/3 C milk (room temp)
3/4 C pumpkin (canned)
1/2 C brown sugar
1 tsp. salt
1 egg, beaten
1 T. butter, melted
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon
4-5 C. bread flour

3 T. softened butter 
1/2 C. brown sugar, packed
1 T. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1/8 tsp. nutmeg
1/16 tsp. cloves (or a just a little bit)

Cream Cheese Frosting-
4 oz. cream cheese

1 stick butter
1 tsp. vanilla extract
1 C. powdered sugar


  1. Dissolve yeast in warm (not hot) water. Wait 5 minutes. Add milk, pumpkin, egg, sugar, butter, salt, cloves, allspice, nutmeg, ginger, cinnamon and mix well.
  2. Slowly add flour one cup at a time until dough forms (I used 4 cups). Turn dough into greased bowl. Cover and set in warm place to rise until double in bulk, about 1 hour.
  3. Punch down dough and let rest for 5 more minutes. Roll dough into a 12"by 16" rectangle.
  4. Filling: Brush dough with softened butter. Combine brown sugar, cinnamon, allspice, ginger, nutmeg, and cloves. Sprinkle the dough with mixture.
  5. Starting with the long side, roll up dough, pinch seams to seal. Cut roll with sharp serrated knife into 15-16 rolls. (I do 16). Place rolls, cut side up in greased pans. I either use my 9X13 (12 rolls) and my small pan (4 rolls), or I use my two round cake pans. Cover and let rise until doubled, about 30-45 min.
  6. Bake at 350 degrees about 20 minutes or until golden brown.
  7. While the rolls are baking beat the cream cheese and butter together in mixer, add vanilla. Add powdered sugar and beat until smooth and fluffy. You can use enough sugar until get desired sweetness (I use 1 C.). Frost the rolls while warm. Devour!
You probably all know these things but here's what little tips/info I have:

  • I use my kitchen aid bread hook to make/form/knead the dough, thank you whoever invented it.
  • I turn my oven on very low for a bit until its warm, turn it off, and then put the dough in there to get it to rise faster.
  • I looked up why you need to "punch" the dough down. I don't entirely know why, but I liked where I read somewhere that you're "degassing it." Anyways you don't actually "punch," you just push it down gently with your fist a few times to release the CO2.
  • I spray the top of my dough with oil after I've punched it down to get it greased a bit so it doesn't stick when I dump it on the counter.
  • I cut my rolls using sewing thread. Just put it underneath, cross the ends on top, and pull. Perfect every time.
  • If making them the night before, after you put the rolls in the pans you can cover them and put them in the fridge. In the morning let them rise and then bake. They will need to get to room temp/warm again to rise.

Let me know if you give them a try. I know they take some time but the end result is so very worth it :)

linking to:
whipperberry, Tatertots & Jello, bedifferentactnormal

Sunday, September 25, 2011

Striped Distraction Skirt

Sometimes I just need to see the end result of, like hours fast. One of the projects I've been working on is far from that. Slowly but surely I've come to the point where I am just about done. But for some reason I just can't seem to finish it. Look, It's pinned and ready for the next step!
I'm working with this gorgeous fabric and I love seeing the progress but still sometimes I just need something to be done quickly. Can you tell how patient I am? ;) 

So after seeing this striped skirt here I got the urge to just sew and finish something today. I recently went through my undershirts and had a pile of oldies just laying there. I grabbed one black and one cream and went to work to recreate that skirt I'd seen. So with no further ado after being distracted once again from my other project here it is...
Fitted, Stretchy, Cute, and... FAST!
Okay on to finishing the other projects...

Monday, August 22, 2011

Picnic-check bloomers {J.crew knockoff}

Are these not completely adorable?!?
These are the J.Crew little girls' Picnic-check bloomers. Yes entirely fantastic but seriously overpriced (sorry store that I love) and they were all sold out in the size I needed for my even more adorable niece. Soooo... I made them:

Theirs were originally $59.50 on Sale for $29.99. I paid less than $15 (not sure exactly how much because I bought almost double the fabric and tons of elastic to stock up).  I'm also working on a big sewing project for myself, well when I get the time or feel like it. So this was a nice break, they were so fast and easy!

So I'm wrapping these up and giving them to my crazy beautiful niece for her 2nd birthday. I have to grab some pics of her wearing them soon!

*Update: tutorial now available here!

Saturday, August 13, 2011

Homemade Ice Cream Cake

Please pardon the fact that I haven't shared much lately. We moved half way across the country...again, and I'm just now finding some time. I thought I'd share a really good Ice Cream Birthday Cake with you, because it was seriously the biggest hit at my husband's birthday.

He usually goes for a homemade red velvet (both of our faves) but I wanted to try something different, and since it's the summer I gave him some ice cream cake options. After deciding on this recipe from good ol' Martha we adapted it a bit and I made some adjustments. I kept my cake at 8 in. and added some ice cream since I was feeding a lot of people. You can just use ice cream to "frost" the whole thing, but I decided to add some whipped cream.

Mint & Oreo Ice Cream Cake
Adapted Recipe by Posh Pilar
Original Recipe by Martha Stewart Living


  • Dark Chocolate Cake Recipe found here
  • 48 oz. container Mint Chocolate Chip Ice Cream (or 3 pints)
  • 48 oz. container Cookies & Cream Ice Cream (or 3 pints)
  • 1 Pint Vanilla Ice Cream
  • Heavy whipping Cream
  • Two 8 in. Sq. Pans (same pans you bake the cake in)


  1. Slice each layer in half horizontally, making a total of 4 layers. Wrap in plastic wrap and refrigerate.
  2. Microwave Mint ice cream until softened, about 20 seconds. Transfer ice cream to a medium mixing bowl, and stir with a rubber spatula. Place in the freezer. Microwave Cookies & Cream ice cream until softened, about 20 seconds, and transfer to another mixing bowl. Stir with a rubber spatula.
  3. Place one cake layer in the same pan you baked it in, lined with plastic wrap. Spread 2 1/2 C. Cookies & Cream ice cream over the cake. Place another cake layer on top of ice cream. Place cake and bowl of C&C ice cream in the freezer for 20 minutes.
  4. Remove the cake and the bowl of mint ice cream from the freezer. Stir ice cream with the spatula to soften. With the spatula, evenly spread 2 1/2 C. ice cream over cake. Place a third cake layer on top. Return the cake and the bowl of mint ice cream to the freezer for 20 minutes.
  5. Remove the cake and the bowl of C&C ice cream from the freezer, and spread the remaining 2 1/2 cups ice cream over the top; place the fourth cake layer on top of the C&C ice cream. Return the cake to the freezer for 20 minutes more.
  6. Remove the cake and bowl of mint ice cream from freezer, and spread 2 1/2 cups mint ice cream over top. Return cake and ice cream to freezer, and chill the cake until firm, about 1 hour.
  7. Whip Heavy Cream with sugar to taste to make own whipped cream. 
  8. Place plastic wrap and other pan over top of assembled cake. Flip cake over, remove bottom pan and wrap and place on desired serving plate.
  9. Trim sides of cake to make them even.
  10. Stir Vanilla ice cream and some whipped cream until desired consistency to "frost" cake. 
  11. Cover/ "frost" entire cake in vanilla mixture.
  12. Return the cake to freezer; freeze until completely hardened. Decorate.

Although it seems like a lot of steps it's not that bad. You just have to let it freeze in between the layering. I made the cake part a couple of days in advance and then assembled it a day in advance, before "frosting" the whole thing the day of. We also had to transport it, so after I layered it all I wrapped it and put the 2nd pan on top. We put it in a cooler of ice and drove 30 minutes with no problems. Once there I "frosted"' the whole thing and decorated it a bit. 

I'm excited to try different flavor combos. My siblings are already requesting this for their birthdays. Let me tell you it's impressive once it's all done and seriously delish. This is the only picture I took before it basically disappeared!

Wednesday, June 15, 2011

Sweet 16 Headband

I know it's been a while, but of course I've still been creating... well whenever I get the chance. So here I am posting about a headband I made back at the start of May (sad I know). Here is the Sweet 16 Headband!

For my sister's 16th birthday I whipped this up to send to her. Using fabric scraps and pearl beads I spruced up a comfy navy blue headband.

It's fabulous and girly, just like my sis!
Also I started a sewing project last week, a clothing item I've never made before! As I gradually chip away at it I should have it done soon, so stay tuned I'm hoping it turns out fab!

Sunday, May 1, 2011

Strawberry Birthday Cake!

Well this is a very special post. This beautiful cake was made by my amazing husband for me on my birthday last week!

I have never celebrated my birthday away from home because even when I was in college the semester was always over. So my mom always made me a cake and my sisters and I usually request a strawberry cake for our birthdays. But because we are so far and I had to work we celebrated here. And my husband wouldn't let me go without a homemade birthday cake, so he took on the task. Let me just say it was a big success. 

And the most amazing part?!? He had NEVER made a cake in his life! Because it was his first time I gave him a recipe that uses a cake mix but makes it better. The recipe is from Paula Deen called the Simply Delicious Strawberry Cake. I did go through the recipe before with him and answered any questions, but other than that I was working that day so he was all on his own! 

It came out absolutely delicious and beautifully pink! You can find the recipe here. The Jello and Strawberry puree make the cake a wonderful color and the frosting turns out a nice pale pink. We decided to just use vanilla extract instead of strawberry extract in the frosting and definitely did NOT add all of that powdered sugar. We like sweet frosting but not that sweet (gotta love paula though). 

So here's a huge THANKS to the man I love for making my birthday extra special, you're the best!

Thursday, March 17, 2011

Happy St. Patrick's Day {Cake}!

I have a strange obsession with St. Patty's Day. It's not because I'm part Irish, the green beer (I don't drink), or the fact that you know what color to wear for the day... the main reason I love St. Patrick's Day is because of this cake...

I grew up eating this cake every St. Patrick's day and since getting married have continued the tradition. It's a pistachio cake which may sound strange, but I make this every year and all the people who have tried it at our St. Patty's day parties say they love it.

So today I share with you this historic recipe that comes from my Mom.

St. Patricks Day Cake:

  • 1 yellow cake mix
  • 2 small packages instant pistachio pudding
  • 3 eggs
  • 1 C. oil
  • 1 C. club soda
  • 1/2 C. chopped pecans
  • Cool Whip 1 large tub or 2 small
  1. To make the cake mix together cake mix, 1 package of pudding, eggs, oil, and soda.
  2. Stir in pecans
  3. Pour into 3 greased round cake pans
  4. Bake @ 350 for 15 min or until light brown and toothpick comes out clean
  5. Let cakes cool 
  6. To make frosting fold together the Cool Whip and the other package of pudding
  7. Chill frosting until thickened
  8. Frost Cake and Enjoy! (keep refrigerated)

It ends up being a really pretty green from the pudding. But forget about looks, because mine isn't perfect... taste is all that really matters. If you eat this cake you may just want to do a little jig. Have a great St. Patrick's Day!

Wednesday, February 16, 2011

The {Red} V-day Skirt

I hope your Valentine's day was filled with love! Mine sure was and I got the chance to debut my red skirt. I made it especially for the special date with my husband.  So here it is...

 It's a Cynthia Rowley for Simplicity pattern 2512. A few weeks back they were having another 99 cent pattern sale (I can't resist those sales) so of course I went crazy (again) and stocked up. Among the patterns I got was this one. I love how different this dazzling skirt it is.

 I used a "Tango Red" satin with black satin binding. I just love the name of that red...perfect for a Valentine's skirt!

So there you have it my Valentine's day outfit (complete with red painted nails)!

Saturday, February 5, 2011

{Love Note} Etsy Coupon

To My Dearest Followers,

Remember the suede flower brooches I showed you?
Well they're now available in My Etsy shopAnd that's not all...

It's February the month of L♥VE! I wanted to let you know I L♥VE hearing from you and reading your nice comments. As a Thank You to you, my dearest followers, I'm offering a coupon code for 20% off your purchase at My Etsy shop.

With Valentine's Day coming up don't forget about the accessories! So become a follower if you aren't already and use the coupon code FEBLOVE11 in your Posh Pilar Etsy shop purchase. Happy Shopping! 

P.S. The coupon is only good for this month so use it while you can.

Tuesday, January 25, 2011

Women's Fashion Contest at The Train to Crazy

I'm so flattered that My Kasia Skirt was chosen to be in the Top 10 of the Make It Wear It Women's Fashion Contest at The Train to Crazy. Remember this...
You can vote for My Kasia Skirt if you'd like but if not still go check it out and take a look at the other great projects too!

Wednesday, January 19, 2011

Suede Flower Brooches

Hello everyone! It's been too long. I haven't even gotten the chance to wish you all a Happy New Year Happy Belated New Year! With the New Year came some big news stories for me (I'm a reporter for those of you who don't know), therefore not a lot of time for blogging. But no worries I'm back with a project I've had done for a while but have been meaning to show you. 
My Suede Flower Brooches
I got the idea after I bought some suede remnant packs for the soles of the baby shoes I made here (you can find the packs at Michaels). 
They are the perfect classy accessory for a scarf, sweater, jacket, or just about anything.I cut out some petals and made them kind of like the felt flower here, also using hot glue. I just cut the petal how I want, add some glue to the end, and pinch. Glue them all to a piece of coordinating felt and top with a spiral of suede.
P.S. I'm working on a good sewing project that I hope to wear for Valentine's Day so get excited, because I am :)