My mom made this dessert a lot when I was younger, and it is really yummy! This is the first time I have ever made it, and it really wasn't as hard as I thought it would be. I do like nuts, but didn't add them this time because I didn't have any. I didn't take a picture of my own, but you can see one here if you want!
Pumpkin Cake Roll
3 eggs
Beat eggs on high about 5 minutes.
Gradually add to eggs:
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
In a separate bowl combine the following:
¾ cup flour
1 tsp. baking powder
2 tsp. cinnamon
½ tsp salt
1 tsp. ginger
½ tsp. nutmeg
Add to pumpkin mixture.
Spread into greased and floured 15x10x1 jelly roll pan. Top with 1 cup finely chopped nuts.
Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar.
Starting at narrow end, roll cake and towel together then let cool. Unroll it.
Filling:
1 cup powdered sugar
6 oz. cream cheese
4 Tbls. butter
½ tsp. vanilla
. Beat until smooth.
Spread over the cake, and roll it again. Let it chill. Can sprinkle more powdered sugar on top if needed. Garnish with candied cherries and holly.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, December 25, 2007
Tuesday, November 20, 2007
Thanksgiving desserts
So, we are going to someone's house for Thanksgiving dinner this year. They are inviting a lot of families who have no family to celebrate with. There will be a lot of people there. The good thing about this is that I don't have to make very much food. I was asked to bring dessert. I am going to bring two. This is what I plan on making. I will post later to let you know how they turned out.
Pumpkin Chocolate Cheesecake Bars
1 recipe graham cracker crust
2 8 oz. pkgs. Cream cheese, softened
1 ¾ c. sugar
3 eggs
1 cup canned pumpkin
½ tsp. pumpkin pie spice
½ tsp. vanilla
¼ tsp. salt
1 c. semi-sweet chocolate chips
2 Tbls. butter
1 ¼ cups sour cream
¼ c. sugar
grated fresh nutmeg
•Preheat oven to 325.Prepare crust and set aside.
•In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth. Add eggs, 1 at a time, on low speed beating until just combined after each one. Beat pumpkin, spice, vanilla and salt on low speed until just combined. Pour 1 ¼ c. filling into a bowl. Set aside.
•In a small saucepan, heat chocolate and butter over low heat until melted, stirring frequently. Whisk the melted chocolate mixture into the 1 ¼ c.pumpkin filling. Carefully spread the chocolate fiilling into crust. Bake for 15 minutes. Remove from oven and fill with remaining pumpkin filling, spreading evenly.
•Bake 40-45 minutes more or until mixture is puffed and center is set. Cool in pan on wire rack for 30 minutes. Meanwhile, combine sour cream and ¼ c. sugar. Cover, and let stand at room temp. while bars cool. Gently spread sour cream mixture over bars. Cool completely. Cover and refrigerate for 3 to 24 hours before cutting. Sprinkle with nutmeg just before serving. Cut into bars or triangles. Makes 24-36 bars.
•Place bars in a single layer in an airtight container, cover. Store in fridge up to 3 days. Do not freeze.
Graham Cracker Crust
Lightly grease a 9x13 pan. In a medium bowl combine 1 ¼ c. graham cracker crumbs and ¼ c. sugar. Add 1/3 c. melted butter; mix well. Press evenly into the bottom of the pan.
Nutmeg-Maple Cream Pie
New York Times
¾ cup maple syrup
2¼ cups heavy cream
4 egg yolks
1 whole egg
¼ teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust (see Pie Crust 101–will only require half a recipe).
1. Par-bake pie crust: Preheat oven to 350 degrees. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.
2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.
Yield: One 9-inch pie, 8 servings
**** UPDATE:
The Chocolate pumpkin cheesecake bars were fantastic! The nutmeg maple cream pie was not. It didn't turn out like it was supposed to. It had a nice flavor, but the texture was not good. I don't know what went wrong since it seemed like a simple recipe. Oh well. No one else tasted it but me, so I am glad! I would have been really embarrassed!
Pumpkin Chocolate Cheesecake Bars
1 recipe graham cracker crust
2 8 oz. pkgs. Cream cheese, softened
1 ¾ c. sugar
3 eggs
1 cup canned pumpkin
½ tsp. pumpkin pie spice
½ tsp. vanilla
¼ tsp. salt
1 c. semi-sweet chocolate chips
2 Tbls. butter
1 ¼ cups sour cream
¼ c. sugar
grated fresh nutmeg
•Preheat oven to 325.Prepare crust and set aside.
•In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth. Add eggs, 1 at a time, on low speed beating until just combined after each one. Beat pumpkin, spice, vanilla and salt on low speed until just combined. Pour 1 ¼ c. filling into a bowl. Set aside.
•In a small saucepan, heat chocolate and butter over low heat until melted, stirring frequently. Whisk the melted chocolate mixture into the 1 ¼ c.pumpkin filling. Carefully spread the chocolate fiilling into crust. Bake for 15 minutes. Remove from oven and fill with remaining pumpkin filling, spreading evenly.
•Bake 40-45 minutes more or until mixture is puffed and center is set. Cool in pan on wire rack for 30 minutes. Meanwhile, combine sour cream and ¼ c. sugar. Cover, and let stand at room temp. while bars cool. Gently spread sour cream mixture over bars. Cool completely. Cover and refrigerate for 3 to 24 hours before cutting. Sprinkle with nutmeg just before serving. Cut into bars or triangles. Makes 24-36 bars.
•Place bars in a single layer in an airtight container, cover. Store in fridge up to 3 days. Do not freeze.
Graham Cracker Crust
Lightly grease a 9x13 pan. In a medium bowl combine 1 ¼ c. graham cracker crumbs and ¼ c. sugar. Add 1/3 c. melted butter; mix well. Press evenly into the bottom of the pan.
Nutmeg-Maple Cream Pie
New York Times
¾ cup maple syrup
2¼ cups heavy cream
4 egg yolks
1 whole egg
¼ teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust (see Pie Crust 101–will only require half a recipe).
1. Par-bake pie crust: Preheat oven to 350 degrees. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.
2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.
Yield: One 9-inch pie, 8 servings
**** UPDATE:
The Chocolate pumpkin cheesecake bars were fantastic! The nutmeg maple cream pie was not. It didn't turn out like it was supposed to. It had a nice flavor, but the texture was not good. I don't know what went wrong since it seemed like a simple recipe. Oh well. No one else tasted it but me, so I am glad! I would have been really embarrassed!
Thursday, October 25, 2007
Chocolate Peanut Butter Cupcakes
I decided to make cupcakes again last night. I tried a recipe for Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting, with chopped up peanut butter cups sprinkled on top. I LOVE the frosting, but the cake was a bit lacking. I think it needed to be WAY more chocolatey, and more moist. I know the easy solution to fix the chocolatiness is to add more cocoa powder. I am not sure about how to make it more moist.
Peanut Butter Chocolate Cupcakes
2 1/4 cup flour
1 1/2 cup sugar
1/2 cup peanut butter, creamy
3 1/2 tsp. baking powder
1 tsp. salt
1/8 tsp. baking soda
3 Tbls. cocoa powder
1 1/4 cups milk
1 tsp. vanilla
3 eggs
Preheat oven to 350 degrees. Combine all ingredients and mix on low for 30 seconds, scraping bowl. Mix on high for 3 minutes, scraping bowl after each minute. Fill cupcake tins 1/2-2/3 full. Bake for 20-25 minutes. Yield: 24-36 cupcakes.
* I got about 22 cupcakes, but probably filled some too high, so I could have gotten about 24.
Peanut Butter Frosting
1/2 cup butter, softened
1 cup peanut butter, creamy
3 Tbls. milk
2 cups powdered sugar
Mix peanut butter and butter until creamy. Add sugar, and milk alternately. Beat 3 minutes until light anf fluffy.
* I actually halved this recipe, and it turned out to be plenty for 2 dozen cupcakes. I did probably add the full 3 Tbls of milk however, because when I was done mixing the frosting for 3 minutes, it wasn't very creamy or spreadable. i added a bit more milk to reach the consistency I wanted.
I chopped up some peanut butter cups nd sprinkled them on the top! They look really cute!
Friday, October 12, 2007
Caramel Apple Cupcakes and Artichoke Dip
Last night I hosted our book group, and I made these two delicious recipes. I had to share!
I made Caramel Apple Cupcakes, that I found the recipe here.
Caramel Apple Cupcakes with Caramel Topping
Cupcakes:
1 c. firmly packed brown sugar
1/2 c. vegetable oil
2 tsp ground cinnamon
1 tbsp vanilla extract
2 large eggs
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
2 medium sized tart apples, peeled, cored, and chopped small
Directions:
Preheat oven to 350 degrees F. Insert liners into a medium cupcake pan. In a large bowl beat together brown sugar, oil, cinnamon, and vanilla with an electric mixer on medium speed. Add the eggs one at a time. Beat for one minute after each addition. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry mixture to the wet mixture. Beat until blended. Stir in apples. Fill the cupcake liners 3/4 full with batter. Bake 20-25 minutes or until a tooth pick inserted come out clean. Cool cupcakes in the pan.
Caramel Topping:
1/2 c. packed light brown sugar
4 tbsp (1/2 stick) unsalted butter
1/4 c. heavy cream
1 tsp vanilla extract
In a saucepan over medium heat, bring the brown sugar, butter and cream to a boil. Reduce heat to a simmer and continue stirring for 5 minutes. Remove from heat. Stir in the vanilla. Pour the warm caramel topping over cupcakes.
* I have recently become fascinated with all the cupcake hype lately. I guess that cupcake bakeries are popping up all over the place, and they are becoming quite the "thing". Anyway, I made these cupcakes and they were divine! I was a bit skeptical about how good a cupcake could truly be. Most of my memories of cupcakes consist of the super sweet, a lot of times really dry and crumbly cake, with canned frosting. The batter for this recipe was really thick and I was hoping it would turn out. The caramel sauce was sooooo good. I could have eaten it with a spoon. When I bit into the cupcake I was very pleasantly surprised. It was really moist and dense. It was almost like a muffin, but not quite. The chunks of apple were yummy in it, and the caramle topping was perfect. Much better than a frosting. Everyone raved about them! I was able to get 18 cupcakes from the recipe, although they were not all uniform in size. I wanted to stretch the batter a bit to get more.They were still a decent size. Go try these, you will love them!
I also made a new recipe for artichoke dip, and it was sooo good. I think it is my new recipe for this dip from now on. I got it from my Fix It and Forget It Recipes for Entertaining cookbook. You will love it!
Hot Artichoke Dip
2 14 3/4 oz. jars marinated artichoke hearts, drained
1 cup mayonnaise
1 cup sour cream
1 cup water chestnuts, chopped
2 cups grated parmesan cheese
1/4 cup finel chopped scallions
1. Cut artichoke hearts ino small pieces. Add mayo, sour cream, water chestnuts, cheese and scallions. Pour into slow cooker.
2. Cover. Cook on high 1-2 hours or on low 3-4 hours.
3. Serve with crusty French bread or crackers.
* I happened to have a HUGE 64 oz. jar of artichokes from Sam's Club, so I was happy to find a use for them. I used my Pampered Chef Food Chopper to chop up the artichokes, and it worked out perfect. I also used fresh shredded parmesan instead of the grated. I love water chestnuts, and so I thought they really added something super yummy to the dip! It was delicious!
I made Caramel Apple Cupcakes, that I found the recipe here.
Caramel Apple Cupcakes with Caramel Topping
Cupcakes:
1 c. firmly packed brown sugar
1/2 c. vegetable oil
2 tsp ground cinnamon
1 tbsp vanilla extract
2 large eggs
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
2 medium sized tart apples, peeled, cored, and chopped small
Directions:
Preheat oven to 350 degrees F. Insert liners into a medium cupcake pan. In a large bowl beat together brown sugar, oil, cinnamon, and vanilla with an electric mixer on medium speed. Add the eggs one at a time. Beat for one minute after each addition. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry mixture to the wet mixture. Beat until blended. Stir in apples. Fill the cupcake liners 3/4 full with batter. Bake 20-25 minutes or until a tooth pick inserted come out clean. Cool cupcakes in the pan.
Caramel Topping:
1/2 c. packed light brown sugar
4 tbsp (1/2 stick) unsalted butter
1/4 c. heavy cream
1 tsp vanilla extract
In a saucepan over medium heat, bring the brown sugar, butter and cream to a boil. Reduce heat to a simmer and continue stirring for 5 minutes. Remove from heat. Stir in the vanilla. Pour the warm caramel topping over cupcakes.
* I have recently become fascinated with all the cupcake hype lately. I guess that cupcake bakeries are popping up all over the place, and they are becoming quite the "thing". Anyway, I made these cupcakes and they were divine! I was a bit skeptical about how good a cupcake could truly be. Most of my memories of cupcakes consist of the super sweet, a lot of times really dry and crumbly cake, with canned frosting. The batter for this recipe was really thick and I was hoping it would turn out. The caramel sauce was sooooo good. I could have eaten it with a spoon. When I bit into the cupcake I was very pleasantly surprised. It was really moist and dense. It was almost like a muffin, but not quite. The chunks of apple were yummy in it, and the caramle topping was perfect. Much better than a frosting. Everyone raved about them! I was able to get 18 cupcakes from the recipe, although they were not all uniform in size. I wanted to stretch the batter a bit to get more.They were still a decent size. Go try these, you will love them!
I also made a new recipe for artichoke dip, and it was sooo good. I think it is my new recipe for this dip from now on. I got it from my Fix It and Forget It Recipes for Entertaining cookbook. You will love it!
Hot Artichoke Dip
2 14 3/4 oz. jars marinated artichoke hearts, drained
1 cup mayonnaise
1 cup sour cream
1 cup water chestnuts, chopped
2 cups grated parmesan cheese
1/4 cup finel chopped scallions
1. Cut artichoke hearts ino small pieces. Add mayo, sour cream, water chestnuts, cheese and scallions. Pour into slow cooker.
2. Cover. Cook on high 1-2 hours or on low 3-4 hours.
3. Serve with crusty French bread or crackers.
* I happened to have a HUGE 64 oz. jar of artichokes from Sam's Club, so I was happy to find a use for them. I used my Pampered Chef Food Chopper to chop up the artichokes, and it worked out perfect. I also used fresh shredded parmesan instead of the grated. I love water chestnuts, and so I thought they really added something super yummy to the dip! It was delicious!
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