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It’s no secret that I love all things pumpkin. Baked goods, oatmeal, pancakes, coffee…I definitely get my fill while it’s in season! I had an open can of pumpkin that needed to be used up so I decided to make a pumpkin roll.
It was definitely easier that I thought it would be and came together quickly (though I made the cake one day and frosted it the next). I think I over baked it a little but it was still good. It’s a little more spongy than a regular cake as it needs to be rolled without cracking. I decided to make a cinnamon cream cheese filling to spice it up a little.
Give it a whirl for an easy, yet impressive, seasonal dessert! Or breakfast…we don’t judge!
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
Whipped Cinnamon Cream Cheese Frosting (Filling)
- 1/2 cup butter, softened
- 1 8-ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 cups powdered sugar
- 1 cup cool whip or homemade whipped cream
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
For the cake, combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For the filling, beat butter and cream cheese together until smooth. Add the vanilla and cinnamon and combine. Slowly add the powdered sugar, mixing well after each addition until smooth. Fold in whipped topping.
Carefully unroll cooled cake. Spread evenly with prepared frosting. Reroll cake. Cover with plastic wrap and refrigerate for at least an hour.
Sprinkle with powdered sugar, slice, and serve.
Source: Adapted from Very Best Baking
I made these marshmallows for a camping trip over Memorial Day weekend. I had everything on hand so I quickly whipped them up before we left. It was really interesting to see them come together, as I had never even thought of making my own.
They weren’t very difficult but I would recommend getting a candy thermometer, if you don’t already have one. I don’t and it made it a little difficult (think standing over the boiling candy with a latte thermometer). They tasted almost exactly like the store-bought variety and were just a bit chewier. I’m not sure if this is how they are supposed to be or if my temp was off. They are a bit of a pain to cut but well worth the extra patience!
They were pretty fantastic, though…especially once roasted! Yum! I don’t think any were around long enough to make it into a s’more but I’m sure it would be amazing.
- 2/3 cup water, divided
- 3 (1/4 oz.) envelopes unflavored gelatin
- 1 cup granulated sugar
- 1 cup light corn syrup
- pinch of kosher salt
- 1 teaspoon vanilla
- 1 cup powdered sugar, for dusting
Lightly spray the inside of an 8"x8" pan with vegetable cooking spray. Generously coat with powdered sugar and set aside.
Pour 1/3 cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and stir briefly to incorporate. Let stand for about 10 minutes, or until the gelatin has softened.
In a saucepan, off the heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch the bottom. Cook the mixture without stirring until reaches 240°.
With your mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla and increase the speed to medium-high. The mixture will start out clear, but quickly turns very white. Beat for about 8 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, in string-like pieces.
Spread the mixture into the prepared pan using a lightly oiled spatula (I left a good deal of the mixture in the mixing bowl because I didn’t have a lot of time to fight with it…it was stuck!). Press evenly into the corners of the pan. Set aside for at least 1 hour, or until the mixture is firm and cool.
Sift the powdered sugar into a shallow bowl. Run a wet knife around the edge of the cooled pan to loosen the marshmallow. Remove the marshmallow from the pan. Cut into squares, wetting the knife as needed, to keep it from sticking. Toss in powdered sugar, shaking of excess when removing.
Store marshmallows in a single layer, or in layers separated by wax paper.
Source: A Farm Girl’s Dabble
I made this cake for my parents’ anniversary dinner that we threw for them yesterday. We would normally order one but I decided to try my hand at cake building! This was my first-ever attempt at a layer cake and I would say it was a success! I ran out of frosting or I would’ve decorated it a bit more. I didn’t get a picture of the finished product since I assembled it at their house but I made a chocolate “38” (38 years!) and some little designs, froze them, and then put them standing on the top.
Work in progress…the end result was a little smoother.
I over baked the cake a little bit but the flavors were great. It is a chocolate cake with chocolate mousse filling and frosted with chocolate ganache. I could’ve eaten the ganache by the spoonful!! It was incredible. The filling was really good too, though not a true “mousse.” The lightness was a perfect contrast to the decadent frosting.
I wish I would’ve put it together the day before and let it sit in the fridge overnight because I sampled the slice after photographing it and it was even better than yesterday!
I also wanted to post this recipe today to celebrate my blog turning one! 🙂 It’s crazy to think that I’ve been at this for a year now but I love it more than when I started! Thanks to all of you for reading and commenting!! I love that I’m starting to find new friends through this site and I really appreciate all of you! 🙂
Stay tuned for a celebratory giveaway happening around these parts by the end of the week.
And now on to the good stuff.
Triple Chocolate Cake
For the cake:
Note: this recipe makes two 8” or 9” cakes so I had to make 1.5 of this for three layers.
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 extra large eggs or 2.5 large eggs
- 1 teaspoon vanilla extract
- 1 cup freshly brewed coffee
Preheat oven to 350 degrees. Butter and flour two 8 or 9 inch round cake pans.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs and vanilla. With the mixer on low, slowly add the dry ingredients to combine, occasionally scraping downs sides of bowl. Slowly add the coffee and mix just until combined.
Pour into prepared pans and bake for 35-40* minutes or until cake tester comes out clean.
Allow to sit in pans for 10 minutes, then invert onto a wire rack to cool completely. Once cooled, store in an airtight container until your ready to assemble your cake.
*I would start testing them around 25 minutes next time so I don’t over bake them.
Source: Barefoot Contessa at Home via Delectable Deliciousness
For the Chocolate Mousse Filling:
- 1 can (14 oz.) sweetened condensed milk
- 2 ounces semi-sweet chocolate, melted
- 1/3 cup water
- 1 package chocolate pudding
- 1 cup heavy cream, whipped
In a medium mixing bowl, combine the condensed milk and melted chocolate. Gradually stir in the water. Add the pudding and mix to combine. Chill for 30-60 minutes.
Whip the cream to stiff peaks and very gently fold, do not stir, into the chocolate mixture until not white streaks remain. Cover and chill until ready to use, at least 1 hour.
Source: All Recipes
For the Chocolate Ganache:
- 5 ounces milk chocolate
- 4 ounces bittersweet chocolate (I used semi-sweet and it tasted fine)
- 1 teaspoon espresso powder (I didn’t have this so I just omitted it)
- 6 ounces heavy cream
Place chocolate and espresso powder in a heat-proof bowl. Heat cream in a saucepan until just boiling. Pour over chocolate, cover, and allow to sit for about 5 minutes. Whisk until smooth. Chill until it reaches a spreadable consistency.
Source: Delectable Deliciousness
I made these bars for a sweet treat for the Super Bowl and am finally getting the recipe together. We’ve had these many times at family events and there are so many different recipes out there so I just picked one out of a family cookbook to try it out! They turned out a little dry but they were still yummy! I love the chunks of chocolate mixed into the melted caramel, and the oat crust and topping adds a nice salty element.
Caramel Oat Bars
- 1 bag (14 oz.) caramels (like Kraft)
- 1/2 cup cream
- 2 cups flour
- 2 cups oatmeal
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 cup melted butter
- 1/2 teaspoon salt
- 1 1/2 cup chocolate chips
Preheat oven to 350 degrees. Begin melting caramels and cream together in a medium saucepan over medium-low heat, stirring occasionally. Continue until fully melted and combined, then remove from heat and set aside.
Meanwhile, in a medium mixing bowl, combine flour, oatmeal, brown sugar, baking soda, butter, and salt. Press about 3/4 of the mixture into the bottom of a greased 9×13” baking dish. Bake at 350 degrees for 10 minutes, or until lightly browned.
Sprinkle with chocolate chips. Spread with the melted caramel/cream mixture. Sprinkle with remaining oat mixture and return to oven. Bake for an additional 15-20 minutes. Allow to cool before slicing.
The recipe originally said to put half of the oat mixture on the bottom and the other half on top but I think that’s why mine came out a bit dry…I think 3/4 on the bottom should fix this.
I’ve had some lemons sitting in my fridge for a bit so I decided to use them up today to bring to a birthday/football party. I had never made lemon bars before but remembered the dessert from this post that was absolutely dreamy! The sweet blueberries complimented the tart lemon so well and I just had to try to replicate it.
These flavors just go so well together! Topped with a dollop of fresh whipped cream, this tastes so fresh and summery…even in the winter! I will definitely be making this again.
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup butter
- 4 eggs, lightly beaten
- 1 1/2 cups sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon finely shredded lemon peel
- 3/4 cup lemon juice
- 1/4 cup half-and-half, light cream, or milk
- Powdered sugar (for dusting)
Preheat oven to 350 degrees. Grease a 9×13 baking pan. In a bowl, combine the 2 cups of flour, the 1/2 cup powdered sugar, cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (I cut the butter into small cubes and mixed it with my stand mixer until crumbs formed).
Press mixture into the bottom of prepared pan. bake 18 to 20 minutes or until edges are golden.
Meanwhile, for filling, in a medium bowl stir together eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice, and cream. Pour filling over hot crust. Bake for 15 to 20 minutes or until center is set.
Cool completely in pan on wire rack. Cut into bars. Cover and store in refrigerator. Sprinkle with powdered sugar before serving, if desired.
Source: Better Homes and Gardens Cookbook
- 2 cups frozen blueberries
- 3 Tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. I added a little bit of cornstarch to thicken it up but it would’ve been fine without it.
Source: Ellie Krieger via The Food Network