Pumpkin Rolls

I am trying to make a pumpkin treat once every weekend in october! Here is this weekends’: Thanks Girl who ate everything

Ingredients

    • 3 eggs
    • 1 cup white sugar
    • 2/3 cup pumpkin
    • 1 teaspoon lemon juice
    • ¾ cup flour
    • 2 teaspoons cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon ginger
    • 1 teaspoon nutmeg
    • powdered sugar for sprinkling
Filling:
  • 1 (8 ounce) package cream cheese
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.
  3. Grease and flour cookie sheet. Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking. Bake for 15 minutes.
  4. Sprinkle ¼ cup powdered sugar on terrycloth towel.(I used papertowels)  I would put more just to ensure that your roll doesn’t stick to your cloth. Loosen roll with spatula and flip onto the towel. Gently roll with the towel rolled up inside it as well and let it cool in the fridge. This step is to get the pumpkin roll in the correct shape while cooling.
  5. While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled in the fridge, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up and refrigerate. It’s really hard to not crack the dough when rolling but if it does don’t stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.

I overcooked mine so it came out not perfect circular but tasted fantastic!!! Success!

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Pumpkin Whoopie Pies

Thanks Martha for another recipe. I’ve been using more of Martha’s recipes. From online of course, I would never actually purchase one of her books, but, her recipes are usually well thought out but too complicated. This one was on the simpler side. To celebrate October, I decided to make a pumpkin dessert.

Here it is:

FOR THE CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened ( I used salted oops kill me)
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

FOR THE PUMPKIN WHOOPIE COOKIES

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves ( had to ground my own whole ones and it came out chunky and crunchy)
  • 2 cups firmly packed dark-brown sugar ( I used light, sue me )
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled ( this was a pain because I had two cans = about 3 1/2 cups)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. STEP 1

    Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  2. STEP 2

    In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

  3. STEP 3

    Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

  4. STEP 4

    Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

  5. STEP 5

    Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Over all I think they taste pretty good, I love the frosting, and the pumpkin part is pretty tasty, will probably be better in a few days, when it gets all moist and soaks in. Would  I make these again? Probably not, I hate baking cookie style things so I don’t know how I always end up doing it, and I feel there are much better pumpkin desserts out there :)

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Apple Cider Party Punch

I looked far and wide for a decent punch recipe for my Nail Party, I finally found one, I once again remember how to make it but cant find the actual recipe I actually used.

Here are the ingredients

  • Six Cups of Apple Cider
  • 2 Cups of Orange Juice
  • One bottle of sparkling grape juice ( you could use sparkling wine) 750 ML
  • 1/2 cup of Lemon Juice

To save money I bought the frozen orange juice concentrate and used that instead. Also one gallon of cider works, ( for those who can’t convert cups- gallons-pints-ounces like me).

Pretty simple add all the ingredients together and you got your self a FALL CIDER PUNCH!

I didn’t get a picture of this I apologize, but it looks like punch.

 

Success!

Fall Party

So if you keep updated- you’ve realized I was having a Jam-berry Nails Party ( if you dont know what those are google them, they are super fun and easy to apply way better than actually painting your nails).

I made almost All fall desserts and really wanted them to look nice on the table. The party was on September 21st, the last official day of summer so I figured a fall themed party would be a nice way to welcome fall the right way. It was easy to decorate for the party because my mother LOVES leaves, and you know when someone loves something people but them a surplus of that item. So we have lots of leaves dishes. I bought two dishes from the target dollar Aisle. (thanks target once again, helping my unhealthy obsession). I also bought fake leaves there too for a dollar. Can’t forget the fall paper ware, it was modern not like the tacky leaves kind. Also one dollar. Headed over to Walmart (eww) and got an apple cider candle. My mom also had a pretty fake fall bouquet, so everything was falling into place nicely. Stop and shop had a pretty gold leaf charger I picked up for three bucks.

My baby cousins help me set up the party, and it came out so cute, I threw the candle into a vase, which made it look elegant, and arranged the leaves around the table. I had just bought a paper pack from Michael’s using 50 % off coupon. For those who don’t know EVERY week Michael’s has either 40 % or 50 % coupon for any regular priced item. You can print it weekly, and its just AWESOME! I used the paper pack to quickly make little labels for all my crazy desserts, because people ask all night “what is this?”.

Here is the lay out of all my wonderful food- with the pictures and links to the recipes!

 

 

 

 

 

Apples in a Blanket

 

 

Oreo Brittle

 

 

 

 

 

Lemon Lime Truffles 

 

Stuffed Cinnamon Buns