powdered sugar

Pumpkin Roll- SRC

August 26, 2013

It’s that time again… Secret Recipe Club time!!

I’ve really loved being part of Secret Recipe Club. It has been such a great past 2 years (well almost). It has put me in touch with so many great bloggers and given me the chance to try new recipes. I try to pick a new to me recipe or a new to me technique so I’m learning something new in the process.

In this month’s case, I had Colie’s Kitchen. yay! Another Nicole!!!!! She juggles a busy schedule, exactly like me, but still manages to make so many good sounding recipes. It’s also fun to search through the recipe index and get so insprired. And Colie has been posting and posting for ages!!! So many options to pick from, well for Price to pick from since I always give him first pass at picking out recipes.

Colie had a pumpkin roll recipe that must have jumped out to price since pretty much as soon as I had giving him the recipe index link he hands back the computer so I can make that. He also picked another pumpkin recipe so he must be ready for some fall time recipes. It worked out for me since I’d never made a ‘roll’ recipe before so I’d be learning a new technique.

Some things I learned while making this pumpkin roll…

you need A LOT of powdered sugar on the towel to prevent it from sticking to the towel. I did put a lot on since that tip was provided as well, but it really is a lot. You basically can’t put too much on. Well, you could but basically you need more than you think of putting on the towel
Do not to too much frosting on! I was thinking that this recipe didn’t had a lot of frosting and there is a reason! It would really mess things up if you put too much on as it would overflow out of it and/or cause the roll to split in the process of rolling as it would be too full.

I’m so glad that I had Colie’s blog this month! I got to try a great new recipe and learn how to make a roll in the process. So much fun!

Give the Pumpkin Roll recipe a try and I swear you’ll be a fan of this sweet fall treat!

Pumpkin Roll

Makes 10 servings

Ingredients

For the Cake

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 pureed pumpkin
1 cup walnuts, chopped (optional)
1/4 cup powdered sugar (to sprinkle on a towel)

For the Filling

8 oz. cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Process

For the Cake:

Preheat your oven to 375° F.
Grease a 15 x 10-inch jelly-roll pan. Then line with wax paper, and grease and flour that.
Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
Beat the eggs and granulated sugar in large mixer bowl until thick. Add in the pumpkin.
Gently stir in the flour mixture.
Evenly spread into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
Immediately loosen and turn cake onto a thin, cotton kitchen towel that has been generously been sprinkled with powdered sugar. Carefully peel off the wax paper. Roll up cake and towel together, starting with the edge that is 10″ wide. Cool on wire rack.

For the Filling

Beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth.

To Assemble

Carefully unroll the cake. Evenly spread the cream cheese mixture over cake.
Reroll the cake and then wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.

Sourced from Colie’s Kitchen

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Check out my previous Secret Recipe Club Posts

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Oreo Peanut Butter Cups

February 12, 2013

When I was in High School I used to make chocolate pops and candies. We won’t even talk about the number of molds I have! But one of my favorite things I used to make where peanut butter cups. I used to make tiny ones using a mold and bigger ones using a cupcake tin with wrappers. Well I was thinking about all the recently and was thinking about how much fun it was to make the peanut butter cups and decided I’d make a batch. And then I got to thinking…

I was thinking about how I often use Oreos at the bottom of mini cheesecakes (another new recipe next week!) so it got me thinking into using a peanut butter Oreo at the bottom of the peanut butter cup. I’d start the process like normal with some chocolate in the wrapper and then slip an Oreo in before the peanut butter. This would make some some great layers in the peanut butter cup. Plus more chocolate and peanut butter can’t go wrong!

If you love peanut butter or Oreos or chocolate you will love these. I’ve already had requests to make more.

Oreo Peanut Butter Cups

Makes 9

Ingredients

9 peanut butter Oreos
11.5 oz bag of milk chocolate, such as Ghirardelli’s Milk Chocolate Baking Chips
2/3 cup creamy peanut butter
1/2 cup powdered sugar
pinch of kosher salt

Process

Line a muffin tin with 9 cupcake wrappers
Melt the milk chocolate. Put a 1 1/2 tablespoons of chocolate in each wrapper. Pull the chocolate half way up the wrapper.
Put an Oreo cookie in each wrapper, pushing it down into the chocolate.
Microwave the peanut butter until warm and easy to mix, approximately 30 seconds. Mix the powdered sugar and talk into the peanut butter. Spray your hands with no stick spray then divide the peanut butter mixture into 9 even balls and then work into disks the size of Oreos.
Press the peanut butter disk on top of the Oreo cookie. Then cover the peanut butter completely with the remaining chocolate.

S’mores Chex Mix

August 20, 2012

You know those times on twitter when are you DMing someone about your shared love of s’mores so you guys come up with the idea to do a week of s’mores recipes on your blogs?

Yep, those moments are pure genius.

And that is exactly what happened between Amanda and I after I was complaining to her how I could not stop thinking about the baked s’mores bars that I made after she posted s’mores bars on her blog and the new s’mores pizza she just posted.

So many s’mores, so little time? I don’t think so!!

So that became a springboard for us to post different s’mores themed recipes on our blog everyday this week.

So here I am bringing you a S’mores Chex Mix while Amanda shares S’mores Ice Cream Sandwiches.

The S’mores Chex Mix is so addictive that you can’t stop munching on and the S’mores Ice Cream Sandwiches are the perfect summer time treat to change up the roasted, toasted routine.

I loved when I made muddy buddies and biscoff muddy buddies before so I used them to inspire me to make this S’mores Chex Mix. I love the texture of muddy buddies with the cereal being coated with a chocolate based mixture and then coated again with powdered sugar so I wanted to do that same for this S’mores Chex Mix. I made a mixture of milk chocolate and marshmallows to coat the cereals before the powered sugar. Then I added more milk chocolate chips and mini marshmallows to the mix for an extra s’mores flavored kick!

I hope that you enjoy my S’mores Chex Mix and Amanda’s S’mores Ice Cream Sandwiches as much as the rest of the ones we have planned for the rest of the week!!!

S’mores Chex Mix

Makes 18 servings

Ingredients

4 cups of Corn Chex (120 grams)
5 cups of Golden Grahams (206 grams)
1/4 cup unsalted butter
2 cups of milk chocolate chips, divided in 1 cup portions (123 grams)
mini marshmallows, divided
2 cups powdered sugar

Process

Measure out the Golden Grahams and Corn Chex cereals. Pour the cereal out on a large sheet tray.
Combine the butter, 1 cup of milk chocolate chips, and 3/4 cup mini marshmallow in a bowl. Microwave in 15 second increments and mix until the ingredients every time until the mixture is melted together.
Pour the melted chocolate mixture onto the cereals. Gently mix until all the cereals are evenly coated. Sift the powdered sugar in small batches on the cereals and mix every time to incorporate.
Once the coated cereals have cooled, mix in the remaining mini marshmallows and chocolate chips.