I began making this delicious treat right after I got married. Both my grandmother and my husband's grandmother bought me subscriptions to Taste of Home magazine, and this was in one of them. It freezes really well, so it's easy to make ahead and just remove from the freezer whenever needed. (It will keep in the freezer up to 3 months!)
Cake:
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Filling:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional
Preheat oven to 375.
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture.
Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
Cool for 5 minutes.
Turn cake onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side (the towel will end up inside the cake--it's ok). Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.
Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Before serving, dust with powdered sugar (optional, but it looks pretty).
You can eat this right away, or chill it in the fridge to eat later that day. OR you can freeze it.
Freezing instructions: Cover and freeze until firm. Remove from the freezer 15 minutes before cutting.
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Tuesday, December 22, 2009
Wednesday, October 21, 2009
Easy Fall Flavors: Maple Glazed Ham, Spicy Creamed Spinach, and Pumpkin Muffins
I tried this last night for the first time, and I have to say it's really darned easy. I plan to make some adjustments to make it a little healthier, but if you have access to a working stove, you can make this in about 20-30 minutes--faster if you have a 2nd cook.
Ingredients:
1 Tbsp butter (original recipe calls for 2. I think 1 is enough--you really just want the flavor, you don't "need" the butter, so maybe 1/2 tbsp would be plenty, or maybe just butter flavored Pam--I have to experiment.)
24-oz ham steak (I had to buy a hunk of ham and slice it--ham steak would be easier if you can find it), cut into 4 pieces
2 Tbsp maple syrup (REAL syrup only!!!)
2 bags spinach (recipe calls for 1, but I think it needs 2 and then each serving would be fewer calories)
4 oz pepper jack cheese, grated (if you can find low-fat, yay for you--you could also use monterey jack but then it won't be spicy, which may be a bonus for those of you with little geeks)
4 oz Neufchâtel cheese (or regular cream cheese if you don't care about fat)
salt and pepper
First, get all your ingredients ready and place them near the stove. You will be happy you did this later because it will make things easier.
Fill a large skillet with about 1 inch of water and bring to a boil. Add spinach and cook until the spinach wilts (2-3 minutes, possibly longer for 2 bags). You may need to add one bag at a time if you do 2 bags.
While that cooks, melt the butter in a skillet. Brown ham in the skillet (a couple minutes on each side).
Between ham-turning, drain the spinach in a colander, pressing out extra water. Return to skillet over medium heat and add both cheeses, stirring until melted whenever you aren't flipping pieces of ham. Once cheese is melted, add salt and pepper to taste, stir, cover, and keep warm.
When both sides of ham are browned, drizzle with maple syrup, turning pieces to coat. (You might have to cook the ham in batches and then return it to the skillet for this step, depending on the size of your skillet.)
Serve and enjoy!
If you're going to make this for dinner, I strongly suggest making pumpkin muffins earlier that day. If you use them to sop up the extra sauce in the ham skillet after everyone else is done eating and has left the kitchen, you will not be sorry, and no one will know.
Unless, of course, you post about it in a blog. . .
Anyhow, there are zillions of pumpkin muffin recipes, but this one is the easiest EVER. You probably already know about it, but here it is just in case.
You need:
1 box spice cake mix (if you can't find it, you can use yellow or white and just add some pumpkin pie spice or cinnamon/nutmeg/ground cloves in pinch).
1 can pumpkin (15 oz)
Mix pumpkin and cake mix until well combined. Spoon into prepared muffin tin (spray it with cooking spray or use cupcake liners). Bake at 350 for about 20 minutes.
Great for those with egg allergies!
The Big Geek and I enjoyed this. The little geek currently announces she doesn't like everything before she even tastes it, so I don't know if I trust her reaction. She does like the muffins, as does the baby geek.
Ingredients:
1 Tbsp butter (original recipe calls for 2. I think 1 is enough--you really just want the flavor, you don't "need" the butter, so maybe 1/2 tbsp would be plenty, or maybe just butter flavored Pam--I have to experiment.)
24-oz ham steak (I had to buy a hunk of ham and slice it--ham steak would be easier if you can find it), cut into 4 pieces
2 Tbsp maple syrup (REAL syrup only!!!)
2 bags spinach (recipe calls for 1, but I think it needs 2 and then each serving would be fewer calories)
4 oz pepper jack cheese, grated (if you can find low-fat, yay for you--you could also use monterey jack but then it won't be spicy, which may be a bonus for those of you with little geeks)
4 oz Neufchâtel cheese (or regular cream cheese if you don't care about fat)
salt and pepper
First, get all your ingredients ready and place them near the stove. You will be happy you did this later because it will make things easier.
Fill a large skillet with about 1 inch of water and bring to a boil. Add spinach and cook until the spinach wilts (2-3 minutes, possibly longer for 2 bags). You may need to add one bag at a time if you do 2 bags.
While that cooks, melt the butter in a skillet. Brown ham in the skillet (a couple minutes on each side).
Between ham-turning, drain the spinach in a colander, pressing out extra water. Return to skillet over medium heat and add both cheeses, stirring until melted whenever you aren't flipping pieces of ham. Once cheese is melted, add salt and pepper to taste, stir, cover, and keep warm.
When both sides of ham are browned, drizzle with maple syrup, turning pieces to coat. (You might have to cook the ham in batches and then return it to the skillet for this step, depending on the size of your skillet.)
Serve and enjoy!
If you're going to make this for dinner, I strongly suggest making pumpkin muffins earlier that day. If you use them to sop up the extra sauce in the ham skillet after everyone else is done eating and has left the kitchen, you will not be sorry, and no one will know.
Unless, of course, you post about it in a blog. . .
Anyhow, there are zillions of pumpkin muffin recipes, but this one is the easiest EVER. You probably already know about it, but here it is just in case.
You need:
1 box spice cake mix (if you can't find it, you can use yellow or white and just add some pumpkin pie spice or cinnamon/nutmeg/ground cloves in pinch).
1 can pumpkin (15 oz)
Mix pumpkin and cake mix until well combined. Spoon into prepared muffin tin (spray it with cooking spray or use cupcake liners). Bake at 350 for about 20 minutes.
Great for those with egg allergies!
The Big Geek and I enjoyed this. The little geek currently announces she doesn't like everything before she even tastes it, so I don't know if I trust her reaction. She does like the muffins, as does the baby geek.
Sunday, February 1, 2009
Maple Pumpkin Sheet Cake
Adapted from Taste of Home's Maple Pumpkin Torte
I had part of a can of pumpkin left over from some muffins I made last week, and I needed to use it up. This recipe was appealing, but I was too lazy to make the layers (plus I only have 2 rounds and this needs 3), so I adapted it to be a sheet cake. I'd do the layers for a special occasion, but just to have around the house a sheet cake is easier to make and to store.
1 package white cake mix
1/2 cup all purpose flour
1 tsp ground cinnamon
1 cup water
3/4 cup canned pumpkin
1/3 cup vegetable oil
2 eggs
4 Tbsp brown sugar
2 cups white or vanilla chips
1/2 cup chopped pecans
Spray 9x13 cake pan with cooking spray. Heat oven to 350.
In large bowl, combine cake mix, flour, cinnamon, water, pumpkin, oil, eggs, and brown sugar. Beat well. Stir in white chips and chopped pecans. Pour into prepared pan and bake 30-35 minutes, until a toothpick inserted near the center comes out clean.
Remove and cool completely. You can eat it like this (it is good enough), but why not add more sugar?
Frosting:
1 stick (1/2 cup) butter, softened
3-4 cups powdered sugar
1/2 cup milk (or 1/4 cup milk plus 1/4 cup brewed coffee)
1 tsp maple flavoring
1 tsp vanilla extract
1/8 cup chopped pecans (optional)
Mix butter through vanilla. Tweak amounts of sugar/milk/coffee to taste. Frost completely cooled cake. Sprinkle with chopped pecans if desired.
The frosting turned out a little "wet" for my taste, and tasted a bit too much like butter. Basically, you could take your favorite buttercream frosting recipe and add some maple flavoring (and maybe a little coffee) to it and you'd have the same thing.
In the original torte, only the middle layer had pecans and white chips.
Overall, this is a yummy way to use up leftover canned pumpkin. For an everyday "snack" cake, I'd skip the frosting (but then it's really just a pumpkin white chocolate chip cake).
I had part of a can of pumpkin left over from some muffins I made last week, and I needed to use it up. This recipe was appealing, but I was too lazy to make the layers (plus I only have 2 rounds and this needs 3), so I adapted it to be a sheet cake. I'd do the layers for a special occasion, but just to have around the house a sheet cake is easier to make and to store.
1 package white cake mix
1/2 cup all purpose flour
1 tsp ground cinnamon
1 cup water
3/4 cup canned pumpkin
1/3 cup vegetable oil
2 eggs
4 Tbsp brown sugar
2 cups white or vanilla chips
1/2 cup chopped pecans
Spray 9x13 cake pan with cooking spray. Heat oven to 350.
In large bowl, combine cake mix, flour, cinnamon, water, pumpkin, oil, eggs, and brown sugar. Beat well. Stir in white chips and chopped pecans. Pour into prepared pan and bake 30-35 minutes, until a toothpick inserted near the center comes out clean.
Remove and cool completely. You can eat it like this (it is good enough), but why not add more sugar?
Frosting:
1 stick (1/2 cup) butter, softened
3-4 cups powdered sugar
1/2 cup milk (or 1/4 cup milk plus 1/4 cup brewed coffee)
1 tsp maple flavoring
1 tsp vanilla extract
1/8 cup chopped pecans (optional)
Mix butter through vanilla. Tweak amounts of sugar/milk/coffee to taste. Frost completely cooled cake. Sprinkle with chopped pecans if desired.
The frosting turned out a little "wet" for my taste, and tasted a bit too much like butter. Basically, you could take your favorite buttercream frosting recipe and add some maple flavoring (and maybe a little coffee) to it and you'd have the same thing.
In the original torte, only the middle layer had pecans and white chips.
Overall, this is a yummy way to use up leftover canned pumpkin. For an everyday "snack" cake, I'd skip the frosting (but then it's really just a pumpkin white chocolate chip cake).
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