Cheesecake

Here is a recipe for cheesecake (makes 1-9 inch pie):

-  1 prepared graham cracker pie crust

-  16 oz cream cheese (softened)

-  2 eggs

-  3/4 cup granulated sugar

-  2 1/2 teaspoons vanilla extract

-  1/2 teaspoon orange or lemon zest

Preheat oven to 350 degrees.

Beat cream cheese in a medium size bowl.  Add in eggs, sugar, vanilla, and orange or lemon zest.  Beat until light and fluffy.  Pour into prepared graham cracker crust and bake for approximately 25 to 30 minutes (until the top of cream cheese filling slightly browns).  Remove from oven and cool.  Place into the refrigerator to cool further before serving.  Enjoy!

Blonde Brownies

Here is a recipe for brownies (makes 9 to 12):

-  1/3 cup melted butter

-  1 cup light brown sugar

-  1 egg

-  1 1/2 teaspoon vanilla extract

-  1 cup all-purpose flour

-  1/2 teaspoon baking powder

-  1/8 teaspoon baking soda

-  1/4 teaspoon salt

-  1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray.

Mix flour, baking powder, baking soda, and salt and set aside.

Melt butter and add light brown sugar.  Stir to combine.  Mix in egg and vanilla extract.  Stir in flour mixture a little at a time until well blended.  Spread batter into pan and sprinkle with semi-sweet chocolate chips on top evenly.  Place into preheated oven and bake for approximately 25 to 30 minutes or until you insert a toothpick into the center and it comes out clean.  Let cool, then cut and serve.  Enjoy!

Carrot Cake

Here is a recipe for carrot cake:

-  1 cup all-purpose flour

-  1 teaspoon baking powder

-  1 teaspoon baking soda

-  1/4 teaspoon salt

-  1 and 1/4 teaspoon ground cinnamon

-  1 1/2 cups grated carrots

-  2 eggs

-  3/4 cup granulated sugar

-  1 teaspoon vanilla extract

-  1/2 and 2 tablespoons vegetable oil

-  1/3 cup chopped pecans, walnuts, or almonds (I used almonds because that is what I had in my pantry)

Preheat oven to 350 degrees.  Grease a 9 inch bunt cake pan or 8 x 8 pan with cooking spray.

Mix flour, baking powder, baking soda, salt, and ground cinnamon in a small bowl and set aside.

In a large to medium bowl, mix or beat together eggs, sugar, vanilla extract, and vegetable oil.  Add dry ingredients (flour, baking soda, baking powder, salt, and ground cinnamon) and mix.  Next, mix in carrots.  Fold in nuts (pecans, walnuts, or almonds) and pour batter into your baking dish. Bake for approximately 40 to 45 minutes or until you insert a toothpick in the center and it comes out clean.  Let cool and serve.  Enjoy!

*You can make a cream cheese frosting to spread on the top, or just serve as is.  To make the frosting, just beat together (until smooth) 2 cups powdered sugar, 4 ounces cream cheese, 1/4 cup softened butter, and 1 teaspoon vanilla extract.  Spread on cake.

Cannoli

Here is a recipe for cannoli's:

Pizzelle cookie:

-  2 eggs

-  1/2 cup granulated sugar

-  1/3 cup melted butter

-  1 teaspoon pure vanilla (vanilla extract works just fine)

-  1 teaspoon anise extract

-  1 cup and 3 tablespoons all-purpose flour

-  1 1/4 teaspoons baking powder

Filling

-  1 cup ricotta cheese (preferable drained overnight so it is not runny)

-  1/2 cup powdered sugar

-  1/2 teaspoon pure vanilla (vanilla extra works fine)

-  1/8 cup semi sweet chocolate chips

Beat eggs and sugar with a whisk or an electric mixer until fluffy. Stir in the melted margarine, vanilla, anise extracts. Combine the flour and baking powder and mix in. The dough will be sticky.

Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron (approximately the size of 1 tablespoon). Close and cook for about 90 seconds, the light indicator on your iron signals it is ready, or until steam stops coming out of the iron. Carefully remove and roll into a cylinder. Let cool to keep its shape.  Store in an airtight container at room temperature if you are making the cookies in advance.

For the filling, mix ricotta cheese, powdered sugar, vanilla, and semi sweet chocolate chips together.  Pipe or spoon into pizzelle cookie to make a cannoli.  Drizzle with melted chocolate if desire.  Serve and Enjoy!

Boche de Noel

Here is a recipe for Boche de Noel:

Filling:

-  2 cups heavy cream

-  1 1/2 teaspoon pure vanilla 

-  1/2 cup unsweetened cocoa powder

-  1/2 cup powdered sugar

Cake:

-  6 egg yolks

-  1/3 cup unsweetened cocoa powder

-  1/2 cup granulated sugar

-  1 teaspoon pure vanilla

-  1/8 teaspoon salt

-  6 egg whites

-  1/4 cup granulated sugar

*Powdered sugar for dusting the cake after decorating.  Also, if you want to add more decorations, you will need to make a white frosting and food coloring to die white frosting.

In a large mixing bowl, whip heavy cream, 1/2 cup powdered sugar, 1/2 cup cocoa, and 1 1/2 teaspoon vanilla until thick and stiff, with a stick blender or hand mixer. Refrigerate until ready to use as the filling for the roll.

Preheat oven to 375 degrees. Line a 9 x 13 inch baking sheet with parchment paper.  As a tip, use cooking spay or spread with butter to coat pan, then lie down the parchment paper on the pan, pressing slightly down, to prevent it from sticking to the pan.

In a large mixing bowl, use an hand mixer or stick blender to beat egg yolks with 1/2 cup sugar until thick and pale (this takes a few minutes). Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt (mix again until well combined). In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the white mixture.  Spread the batter evenly into the prepared pan.  You might have some batter left over, that's ok, I did.  You don't want the batter to go above the pan/parchment paper.

Bake for approximately 15 minutes in the preheated oven, or until the cake springs back when lightly touched. *Don't worry if it looks a little odd and/or uneven.  it should smooth out later once you roll it in the damp cloth.  while the cake s baking, Sprinkle a clean, dampened dishtowel with confectioners' sugar. Once the cake is done, run a knife around the edge of the pan/parchment paper to loosen it up, and turn the warm cake out onto the towel. Remove and discard the parchment paper. Roll the cake up, starting at one of the 9 inch sides (shorter side) with the towel. Let it cool on the kitchen counter for 20 to 30 minutes.

Unroll the cake, and spread 2/3 of the filling on one side of the cake (top side once unrolled).  Roll the cake up with the filling inside. Place seam side down onto a serving plate or other dish.  Cut the ends off both sides of the cake to finish the look of it.  Take one end, or both of you choose (I ate one end to taste test it), and place it/them on the top of the roll, unfinished side down.  I used toothpicks to stick it together (just warn people before serving) or you can use a little bit of the left over filling to secure it.  Spread the remaining 1/3 filling on the outside of the cake to finish it off.  I also used a toothpick to draw in lines to make it look like a log.  If you would like to add more decorations, make a white frosting and add food coloring f you choose.  Refrigerate until serving. Dust with confectioners' sugar before serving.  Enjoy!

Gingerbread Cake

Here is a recipe for gingerbread cake:

-  2 1/2 cup all-purpose flour

-  1 1/2 teaspoon baking soda

-  2 teaspoons ground cinnamon

-  1 teaspoon ground ginger

-  1/2 teaspoon ground cloves

-  1/2 teaspoon ground nutmeg

-  1/2 teaspoon ground allspice

-  1/2 teaspoon salt

-  1/2 cup softened butter

-  1/4 cup granulated sugar

-  1/4 cup light brown sugar

-  1 egg

-  1 cup unsulphured molasses

-  1/4 cup hot water

-  3/4 cup vegetable oil

Preheat oven to 350 degrees.  Grease a 9 x 9 inch pan.

Mix together flour, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt.  Set aside.

Cream butter, granulated sugar, and light brown sugar.  Mix/beat in egg.  Stir in molasses.  Next combine dry ingredients.  Lastly, add hot water and vegetable oil and combine well.  Pour into greased baking pan.  Bake in the oven for approximately 45 minutes, or until you insert a toothpick in the center and it comes out clean.  Set aside and let cool.  Serve and enjoy!

If you would like to top with frosting, beat together, 1/4 cup softened butter, 4 ounces cream cheese, 1 teaspoon vanilla extract, and 2 cups powdered sugar.  Mix until creamy and spread on top of the cake.  Sprinkle with cinnamon if you would like.

Chocolate Fudge with Pecans

Here is a recipe for some easy pecan fudge (makes approximately 1 pound):

-  3 cups semi-sweet chocolate chips

-  1/4 cup butter

-  1 can (14 ounces) sweetened condensed milk (our use your own homemade sweetened condensed milk)

-  1 teaspoon pure vanilla

-  3/4 cup chopped pecans

Line an 8 x 8 baking dish with foil and coat with cooking spray or line with parchment/wax paper to prevent the fudge from sticking.  

In a microwave safe bowl, combine chocolate chips, butter, and sweetened condensed milk and microwave for approximately 2 to 2 1/2 minutes.  Stir to incorporate and make sure chocolate chips are melted.  Stir in vanilla and chopped pecans.  Pour into pan and refrigerate for at least 2 hours to harden.  Remove from dish, cut, and serve or store in the refrigerator.  Enjoy!

*Add sprinkles to the top if you would like before you refrigerate to harden.

Non-alcoholic Fruitcake

Here is a recipe for non-alcoholic fruitcake (1 - 9 x 5 loaf pan):

-  1/4 cup raisins

-  1 cup golden raisins

-  1/2 cup (chopped) dried cherries

-  1/2 cup dried cranberries

-  2 tablespoons (chopped) candied orange/citron peels

-  3 tablespoons orange juice (I used freshly squeezed)

-  2/3 cup softened butter

-  1 1/3 cups powdered sugar

-  3 eggs, separated

-  1 teaspoon vanilla extract

-  1/2 chopped pecans or walnuts (I used pistachios because that is what I had in my pantry)

-  1 cup and 1 tablespoon all-purpose flour

Combine (chopped) dried cherries, raisins, golden raisins, dried cranberries, and (chopped) candied orange/citron peels in orange juice, in an air tight container, and soak overnight (12 hours) in the refrigerator.  *You can use whatever kind or dried fruit or candied fruit you like or whatever you have in your pantry (ie. (chopped) dried mango, (chopped) dried pineapple, dried currants, etc.).

Preheat oven to 275 degrees and place a small pan of water in the oven.  Spray your 9 x 5 inch loaf pan with cooking spray and line with parchment or wax paper.

In a large bowl, cream together softened butter and powdered sugar until light and creamy.  Stir in beaten egg yolks.  Mix in fruit/orange juice blend and chopped nuts. Lastly, add all-purpose flour and combine.

In a separate bowl, beat the egg whites using a stick blender or hand mixer until stiff peaks form.  Fold into the batter and spread into lined loaf pan.  Bake for 2 to 2 1/2 hours until golden brown, or until a toothpick comes out clean when inserted into the center of the loaf.  Remove from oven and let cool in the pan for approximately 10 to 15 minutes.  Take the loaf out of the pan by lifting up the parchment/wax paper to remove.  Then, flip it over onto a plate and peel the paper away from the loaf.  Cut and serve.  You can also store in an air tight container or tin, or even wrap in plastic wrap to eat later.  Enjoy!

*This is a much, much, much tastier and moist fruitcake then the store bought brand.  It puts those fruitcakes to shame.  I definitely recommend trying this recipe, even if you are not a fan of fruitcake.  You never know, this might just very well change your thoughts about fruitcakes!!!  It definitely has changed mine!

Carrot Cake Roll

Here is a recipe for carrot cake rolls (makes 2 rolls):

Cake:

-  9 eggs

-  2 1/4 cups granulated sugar

-  2 1/4 cups shredded carrots

-  3 teaspoons lemon juice

-  3 teaspoons vanilla extract

-  2 1/4 cups all-purpose flour

-  3 teaspoons baking powder

-  4 1/2 teaspoons ground cinnamon

-  1 1/2 teaspoons nutmeg

-  1 1/2 teaspoons all spice

-  1 1/2 teaspoons salt

-  1 1/2 cups chopped walnuts

Frosting:

-  2 (8 ounce) packages cream cheese

-  1 1/2 cups powdered sugar

-  8 tablespoons softened butter

-  2 teaspoons vanilla extract

Preheat oven to 375 degrees and generously coat two 9 x 13 inch cookie sheets with cooking spray or butter.

In a large bowl, beat or whisk eggs until until light and foamy.  Gradually beat or stir in granulated sugar.  Next, mix in shredded carrots, lemon juice, and vanilla extract.  In a separate bowl, combine all-purpose flour, baking powder, cinnamon, nutmeg, all spice, and salt.  Fold the dry ingredients into carrot carrot mixture.  Pour batter evenly into the two baking sheets and spread with a spatula to line each 9 x 13 inch baking sheet.  Sprinkle the chopped walnuts evenly between the two carrot batter mixtures.  Place into oven and bake for 15 minutes.  *As a suggestion, I recommend that you bake each carrot cake a few minutes, or even 5 to 10 minutes, apart just in case you have trouble removing the cake(s) from the baking sheet(s).  This will be easier in the long run (see next paragraph), as you want to wrap each carrot cake in the dampened cloths/towels as soon as possible, after they are done baking and still warm.

While the carrot cakes are baking, dampen two cloths/towels (large enough for the two 9 x 13 inch carrot cakes).  Once carrot cakes are done, remove them from the oven and turn each baking sheet over onto each dampened cloth/towel.  My cakes stuck a bit, so I had to hit the bottom of the pans with a spatula a few times.  Roll up the cakes, lengthwise, in the cloths/towels and let cool for approximately 20 minutes.

While the cakes are cooling, you can make the frosting.  In a medium bowl, mix the cream cheese, softened butter, powdered sugar, and vanilla until well combined.  After 20 minutes, unroll each carrot cake and spread the frosting along the surface.  Roll each one again (with the cream cheese frosting mixture inside) tightly and carefully. Sprinkle with powdered sugar if you want, then cut and serve.  If you are not serving right way, wrap the carrot cake rolls in plastic wrap and store in the refrigerator.  You can also freeze the carrot cake rolls if you desire.  Enjoy!

Gingerbread Roll

Here is a recipe for a gingerbread roll:

Gingerbread:

-  1 stick (1/2 cup) softened butter

-  1/4 cup granulated sugar

-  2/3 cup light brown sugar

-  1 cup cake flour or all-purpose flour (with an additional 2-3 tablespoons for dusting baking sheet prior to baking)

-  1/4 teaspoon salt

-  1/2 teaspoon baking powder

-  1 teaspoon ground ginger

-  1/2 teaspoon ground cinnamon

-  1/2 teaspoon ground nutmeg

-  2 eggs

-  1 1/2 teaspoon vanilla extract

-  1/4 cup unsulphured molasses

-  1/4 cup milk

-  2 tablespoons powdered sugar for dusting the roll (decorating purposes)

Whipped cream filling:

-  1 cup heavy cream

-  1/2 teaspoon ground ginger

-  1/4 cup powdered sugar

-  1 1/2 teaspoon vanilla extract

You will need a 9 X 13 inch baking sheet, one with shallow side walls to contain the batter. Preheat oven to 350 degrees and generously coat baking sheet with cooking spray and then dust with flour (2-3 tablespoons).

Combine flour, salt, baking powder, ground ginger, ground cinnamon, and ground nutmeg in a small bowl, and set aside.  

In a medium bowl, cream together softened butter, brown sugar, and granulated sugar.  Add in dry ingredients and stir to combine.  Next, blend in eggs, vanilla extract, unsulphured molasses, and milk until evenly distributed.  Spread batter evenly onto the baking sheet and bake for 15 minutes.

While baking, dampen a cloth/towel (large enough for the 9 x 13 inch gingerbread).  Once gingerbread is done baking, remove from the oven and turn baking sheet over onto the dampened cloth/towel.  Mine stuck a bit, so I had to hit the bottom of the pan with a spatula a few times.  Roll up the bread, lengthwise, in the cloth/towel and let cool for approximately 20 minutes.

While the bread is cooling, you can make the whipped cream filling.  In a small bowl, whisk heavy cream with a stick blender or hand mixer until stiff peaks form.  Add in ground ginger, powdered sugar, and vanilla extract, whisk again, until well combined.  After 20 minutes, unroll the gingerbread and spread the whipped cream filling along the surface.  Roll again (with the filling mixture inside, tightly and carefully. Sprinkle with powdered sugar if you want, then cut and serve.  If you are not serving right away, wrap the gingerbread roll in plastic wrap and store in the refrigerator.  You can also freeze the gingerbread roll if you desire.  Enjoy!

Anything Fruitcake (contains alcohol)

Here is a recipe for a 1- 9 x 5 inch loaf fruitcake (contains alcohol) and takes at least 2 weeks aging:

-  1/8 cup dried cherries (chopped)

-  1/8 cup raisins

-  1/4 cup and 2 tablespoons dried cranberries

-  1/8 cup golden raisins

-  2 tablespoons candied orange/citron peels (chopped)

-  1/4 cup dark rum

-  1/2 cup softened butter

-  1/4 cup packed light brown sugar

-  1 egg

-  1/2 cup all-purpose flour

-  1/8 teaspoon baking soda

-  1/4 teaspoon salt

-  1/4 teaspoon ground cinnamon

-  1/4 teaspoon ground nutmeg

-  1 teaspoon vanilla extract

-  2 tablespoons milk

-  1/4 cup chopped walnuts or pecans

-  1/4 cup dark rum, or more if you choose (possibly more for additional for coating when done baking and in the aging process weeks afterwards)

Soak dried chopped cherries, raisins, dried cranberries, golden raisins, and chopped candied orange/citron peels in 1/4 cup rum and let sit for at least 24 hours (preferably longer) in an air tight container, at room temperature.  *You can use whatever kind or dried fruit or candied fruit you like or whatever you have in your pantry (ie. (chopped) dried mango, (chopped) dried pineapple, dried currants, etc.).

Preheat oven to 325 degrees and butter, or coat with cooking spray, a 9 x 5 inch loaf pan.  Then, line with wax or parchment paper.

In a small bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.  Set aside.

In a large bowl, cream together softened butter and brown sugar until light and creamy.  Beat in egg.  Mix in dry ingredients in three batches,  alternating with molasses, vanilla extract, and milk.  Stir in soaked fruit (including the juice/rum blend) and chopped nuts.  Spread batter evenly into prepared loaf pan.

Bake in preheated oven for approximately 40 or 45 minutes.  Cool in pan for 10 to 15 minutes, then sprinkle with 2 tablespoons dark rum.

Cut out one piece of parchment or wax paper and one piece of cheesecloth (you can use a paper towel as a substitute for the cheesecloth), large enough to wrap around the cake.  Moisten the cheesecloth (or paper towel) with 1 to 2 tablespoons dark rum.  Place cheesecloth (or paper towel) on parchment or wax paper, and un-mold fruitcake onto it.  (*Note:  fruitcake might be very moist (mine was), so be careful and take your time removing it from the loaf pan.  Also, my loaf stuck slightly to the wax paper so I had to use extra caution when removing it from the pan to try and prevent it from breaking/crumbling apart).  Sprinkle or brush dark rum onto the top and sides of the fruitcake.  Wrap the cheesecloth (or paper towel) closely to the surface of the fruitcake, then wrap with the parchment or wax paper.  Place in an airtight container or tin, and age for at least 2 weeks (10 plus weeks would be ideal).  

This is the first time I have attempted to make a fruitcake.  I made 4-5 loaves and plan letting them age for at least two weeks and will bring them to various holiday parties or give out as gifts.  I also plan to check on the fruitcakes every 3 to 5 days to make sure they are still moist and will coat them if they need it.

**As you can see, this recipe does contain alcohol that is not burned off during the baking process.  Be careful when serving!

Enjoy!

Pecan Pie

Here is a recipe for pecan pie (makes 1- 8 or 9 inch pie):

-  1 cup light brown sugar

-  1/4 cup granulated sugar

-  1/2 cup butter, melted

-  2 eggs

-  1 tablespoon all-purpose flour

-  1 1/2 teaspoon milk

-  1 1/4 teaspoon vanilla extract

-  1 cup chopped pecans

-  1 to 1 1/2 cup(s) halved pecans (optional)

-  8 or 9 inch unbaked pie crust (our crust was homemade....you can find the recipe for this on this blog)

Preheat oven to 400 degrees.  Lightly grease pie dish.

In a large bowl, beat or whisk eggs until light and foamy and stir in butter.  Next, mix in light brown sugar, granulated sugar, and flour.  Stir until well blended.  Add milk, vanilla extract, and chopped nuts.  Pour into an unbaked 8 or 9 inch pie shell.  If you wish, add halved pecans on the top of filling for extra flavor and a nice presentation.  Bake in preheated oven at 400 degrees for 10 minutes, then turn down oven temperature to 300 degrees and bake for an additional 45 minutes (or until done).  Serve and Enjoy!

This was my first time making this pie.  If I were to make it again (and I am sure I will), I would probably use an 8 inch pie dish with the ingredients portions just as listed above, or use a 9 inch, but increase the ingredients of the filling by 1 1/2.

Pie Crust

Here is a recipe for a pie crust (enough dough for a 9 inch deep dish pie, one crust):

-  3/4 cup cake flour

-  3/4 cup all purpose flour

-  1 teaspoon granulated sugar

-  1/2 teaspoon salt

-  1/8 teaspoon baking powder

-  4 tablespoons unsalted butter

-  5 tablespoons vegetable shortening 

-  1 egg yolk

-  2 teaspoons distilled white vinegar

-  3 cubes ice

-  1/2 cup cold water

Measure butter & shortening onto a plate and put it into the freezer for approximately 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into mixing bowl or food processor. Mix ingredients together.

Cut the cold butter & cold shortening into the dry ingredients. If you are using a processor, pulse several times over approximately 20 seconds, leaving visible pea-sized chunks.  Make sure not to over process! If you are doing it by hand, use a large serving fork to break the butter up.

In a measuring cup, mix egg yolk and distilled white vinegar together, add ice cubes and 1/2 cup water. Let this chill for approximately 3 to 4 minutes.

Remove flour/butter/shortening mixture from processor (scraping the sides of the bowl) and put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg yolk, water, and distilled white vinegar mixture, a little at time, and mix in gently with a fork. The key to this is, you do not want a wet dough, and you do not want to over mix.

Roll the dough into a ball and place into plastic wrap or a plastic bag.  Chill in the refrigerator until you are ready to roll it out. You may also be freeze it for a few weeks at this stage for future use.

When you are ready to make the crust, lightly flour your rolling pin and board, then flatten out the ball. Roll it out so that it is of even thickness and slightly larger than your pie dish.  Lay the dough over your dish and lightly press into shape.  Use a sharp knife to trim the edges around the dish.  If you have any tears or gaps in the crust, simply press the trimmings into the voids. Your dough is now is ready to add your filling or become the crust for a wonderful pie. 

Pumpkin Roll

Here is a recipe for a pumpkin roll:

Pumpkin bread:

-  3/4 cup all-purpose flour

-  3/4 cup granulated sugar

-  1 teaspoon baking soda

-  2 teaspoons pumpkin spice

-  1 cup pumpkin purée (I used my homemade purée)

-  3 eggs

-  1 teaspoon lemon juice

-  1/2 teaspoon vanilla extract

-  2 tablespoons powdered sugar for dusting (use more if you choose)

Cream cheese frosting:

-  8 ounces package of cream cheese

-  1/4 cup softened butter (I used my homemade butter)

-  3/4 cup powdered sugar

-  1 teaspoon vanilla extract

Preheat oven to 375 degrees and generously coat a 9 x 13 inch baking sheet with cooking spray.

Combine flour, sugar, baking soda, and pumpkin spice in a medium size bowl and mix together.  Add in pumpkin purée, eggs, lemon juice, and vanilla extract.  Stir all ingredients until well blended.  Spread batter evenly into the baking sheet and bake for 15 minutes.

While baking, dampen a cloth/towel (large enough for the 9 x 13 inch pumpkin bread).  Once pumpkin bread is done baking, remove from the oven and turn baking sheet over onto the dampened cloth/towel.  Mine stuck a bit, so I had to hit the bottom of the pan with a spatula a few times.  Roll up the bread, lengthwise, in the cloth/towel and let cool for approximately 20 minutes.

While the bread is cooling, you can make the frosting.  In a small bowl, mix the cream cheese, softened butter, powdered sugar, and vanilla until well combined.  After 20 minutes, unroll the pumpkin bread and spread the frosting along the surface.  Roll again (with the cream cheese frosting mixture inside, tightly and carefully. Sprinkle with powdered sugar if you want, then cut and serve.  If you are not serving right way, wrap the pumpkin roll in plastic wrap and store in the refrigerator.  You can also freeze the pumpkin roll if you desire.  Enjoy!

Pumpkin Pie

Here is a recipe for pumpkin pie.  

Filling:

-  1 cup granulated sugar

-  1/2 cup packed light brown sugar

-  1/4 teaspoon salt

-  2 teaspoons ground cinnamon

-  2 eggs

-  1 1/2 cup pumpkin purée (I used the homemade purée I made from scratch)

-  1 cup milk

-  1 unbaked pie shell (9 inch)

Mix granulated sugar, light brown sugar, salt and ground cinnamon in a bowl.  Add in eggs and mix well.  Once well combined, add in milk and pumpkin purée.  Make sure to mix this well too!  Pour into unbaked pie shell. 

Pie shell (crust):

-  3/4 cup cake flour

-  3/4 cup all purpose flour

-  1 teaspoon granulated sugar

-  1/2 teaspoon salt

-  1/8 teaspoon baking powder

-  4 tablespoons unsalted butter

-  5 tablespoons vegetable shortening 

-  1 egg yolk

-  2 teaspoons distilled white vinegar

-  3 cubes ice

-  1/2 cup cold water

Measure butter & shortening onto a plate and put it into the freezer for approximately 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for approximately 20 seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients, and pulse on and off for approximately 1 minute. Make sure to scrape down the edges of the bowl twice while doing this.

Take the remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks (I pulsed this on and off, to combine, for approximately 20 seconds).  Make sure not to over process!

In a measuring cup, mix egg yolk and distilled white vinegar together, add ice cubes and 1/2 cup water. Let this chill for approximately 3 to 4 minutes.

Remove flour/butter/shortening mixture from processor (scraping the sides of the bowl) and put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg yolk, water, and distilled white vinegar mixture, a little at time, and mix in gently with a fork. The key to this is, you do not want a wet dough, and you do not want to over mix.

Place the dough into plastic wrap or a plastic bag and chill in the refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

Remove from refrigerator and roll out with a rolling pin.  Place dough into your lightly greased 9 inch pie dish/pan (I used a glass dish and it was not a deep dish pan).  There will be excess dough, just cut along the outside of the pie dish and remove the excess dough.  Use a fork or your fingers to pinch the top crust of the dough.  Pour pie filling into the unbaked pie shell.   *Be careful when transferring the unbaked pie from the counter to the oven.  The filling comes to almost the top of the dish and you don't want it to spill!

Bake in pre-heated oven at 350 degrees for 1 and 1/2 hours.  If you wish, stick a toothpick in the center and it will come out clean if the pie is done.  I baked it for 1 and 1/2 hours and it came out great!  Make sure you let the pie cool before cutting and serving.

I wanted to try this a week early (before Thanksgiving) because this was the first time I ever tried making a pumpkin pie.  After my kids had a piece for desert, my middle child came to me and said he loved it and said, "but mom, what about the pie for Thanksgiving!!"  I told him not to worry, I will make another one, I just wanted to try this out first to serif everyone like it.

Also, I am not a fan of pumpkin pie in the least bit and neither is my husband; however, we both had a piece and loved it!  I actually wanted seconds!!  Never thought I would enjoy pumpkin pie like I did with this one!

http://allrecipes.com/recipe/bakers-secret-pie-crust/detail.aspx

Rice Crispy Turkeys

Here is a recipe for rice crispy turkey treats for a party, For Thanksgiving Day treats, and/or for the kids!

-  1/4 cup butter

-  4 cups mini marshmallows

-  5 cups cocoa crispy cereal (or regular rice crispy cereal)

Melt butter in a sauce pan over medium heat.  Once butter is melted, add in marshmallows and stir over low to medium heat until marshmallows are cream and mixed well with butter.  Remove from heat and stir in cocoa crispy cereal.  * I used the store brand because it is cheaper and it appeared to have all of the same ingredients when I compared labels with the other name brand cereal at the store. Also, if you don't want to use cocoa crispy cereal, them the plan crispy cereal works just fine.  One all ingredients are mixed together, spread into a 9 x 13 inch pan and let cool.

Now for decorating:

-  mini marshmallows cut in half for the white of the eyes

-  semi sweet or milk chocolate chocolate chips (I found the mini ones would have probably worked better, but the regular size ones worked as well too and that's what I had at home)

-  candy corns

-  1/2 cup semi sweet chocolate chips

Once the crispy treat cereal is cool, cut out large circles (I used a flowered shape cutter to look more like feathers on a turkey) for the body and set aside on a tray.  I got about 10 from the 9 x 13 inch tray. Using a smaller cookie cutter (I used a shot glass because I did not have a smaller circle cutter) cut out 10 more circles.  Mash the smaller circles onto the larger circles so they stick together...mine stuck together just fine.  If you are having trouble, use the 1/2 cup of semi sweet chocolate chips listed above in the ingredients, melt it in the microwave and spread on smaller circle to "glue" it to larger circle.  Using the rest of the melted chocolate (or if you didn't not have to use it already) use it to "glue" down the mini marshmallow halves for the white of the eyes, candy corns for feathers and beak, and the chocolate chips for the eye balls.  Let the chocolate harden on each turkey, you might need to stick in the refrigerator for a half an hour or so.  Mine hardened just fine on a serving tray over a few hours.  Serve and enjoy!  My kids loved them and got a real kick out of them!

Vanilla Ice Cream

Here is a recipe for homemade vanilla ice cream:

- 1 1/2 cup whole milk

-  1 1/4 cup granulated sugar

-  3 cups heavy cream

- 1 tablespoon vanilla extract

Mix whole milk and granulated together, with a whisk, in a large bowl.  Make sure to whisk thoroughly until the sugar has most dissolved.  Add heavy cream and vanilla extract and mix again, thoroughly.  Place into your ice ream machine and follow their mixing directions.  I place mine in and let churn for about 25 minutes, scoop out, and place into Tupperware and store in the freer.  I also mix in candies, cookies, nuts, etc to change it up a bit.  A good mix in are the crumpled chocolate sandwich cookies that I make (see post below).  I just crumple the cookies in my ice cream makes after 25 minutes of churning, let churn for about 5 more minutes, then scoop out the ice cream and store in the freezer until we are ready to have some.  Fairly cheap to make and tastes soooo good!

Chocolate sandwich cookies

Here is a picture of some chocolate sandwich cookies that I make all of the time.  Just do an Internet search on "how to make Oreo cookies" and find a recipe that looks good to you and try.  I make my cookies in fun shapes for the kids with my own cookie cutters.  I also mix them into my own homemade vanilla ice cream.  Yummy!