November | 2011 | Bake, Run, Live

Archive for November, 2011

Veterans Day

Posted in Uncategorized, tagged Veterans Day on November 11, 2011 | Leave a Comment »

Veterans…Thank you.

Pumpkin Rolls

Posted in Recipes, tagged Cream cheese, Pumpkin on November 9, 2011 | 2 Comments »

I like pumpkin rolls. Even better- Nick likes pumpkin rolls. He isn’t a big sweets eater (and that just means more for me!), but he really likes these pumpkin rolls- frozen. Me- I like mine a little thawed out (with cool whip- don’t judge!). Regardless, they are yummy and not overly difficult to make.

There are a couple of steps to making these, so you need to plan accordingly, but I promise they are worth the effort. Plus, it gives you an excuse to use those tea towels that have been hanging out in your linen closet for the last 11 months (oh wait- that’s just me?).

This recipe was given to me by my Aunt Barb…who really isn’t my Aunt (we aren’t related at all). It’s a long story and I know you ~~don’t care~~ are anxiously awaiting the recipe!

Pumpkin Rolls
Makes 1 roll

Dough:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 cup flour

Filling:
8 oz. cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla
1 1/3 cup powdered sugar, divided

Directions:
Preheat oven to 350 degrees.
Grease a jelly roll pan (I use cooking spray). Line it with wax paper, letting a little hang over the sides. Spray wax paper with cooking spray. Set aside.
In a large mixing bowl, whisk together the eggs and sugar. Add in the pumpkin, salt, cinnamon, and baking soda. Whisk till combined. Add in flour and whisk gently. You want to make sure all the flour is incorporated. Pour pumpkin mixture onto your prepared pan. Spread evenly. Bake for 13-16 minutes or until set. *Note: if you touch it lightly, no batter should stick to your finger.
Place tea towel on counter and dust with 1/3 cup of powdered sugar…making sure to cover the whole surface.
While cake is still hot, flip onto the tea towel (don’t hold onto the wax paper- it will be sticking to the cake). Carefully peel away the wax paper. Starting with the short side of the cake, roll up the tea towel and cake. Set aside to cool- at least 1 hour.

To make the filling: In a stand mixer, cream together the cream cheese and the butter. Add in the vanilla. On slow speed, slowly add in the powdered sugar. Scrape down the sides, then increase the speed slightly and let everything combine completely. Once combined, and your cake is cooled, you are ready to fill your pumpkin roll.
Unroll your cake and spread on the cream cheese filling- stopping about 1/4 inch away from all the sides. Lightly re-roll your pumpkin roll (the starting edge should already be curling up slightly). Don’t apply too much pressure when you are rolling, or all your filling will get squeezed out! Wrap in plastic wrap and refrigerate until firm, or at least 2 hours.
*Note: I like to freeze mine, so I double wrap it in plastic wrap, then wrap it in aluminum foil.

Ready for the oven

Baked and ready for the tea towel

Towel- dusted with powdered sugar

Starting to roll

Cream cheese filling

Re-rolling. Almost done!

Made with love, not calories!

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Peanut Brittle Peanut Butter Cookies

Posted in Recipes, tagged Cookies, Peanut brittle, Peanut butter on November 7, 2011 | 4 Comments »

About a month ago, I came across an ice cream recipe that had peanut brittle sprinkled on top. While I love ice cream, that peanut brittle really caught my eye. But you know, it wasn’t to sprinkle over ice cream. It wasn’t just to eat on its own. Nope. My immediate thought was to add it into peanut butter cookies. Cause you know you can never have too much sugar

And yes, I like multiple step recipes. I’m not sure why that is. Weird? Yup, that would be me.

Now, you can always make this easier on yourselves, and use store-bought peanut brittle. Or, there are recipes out there that you can make peanut brittle in your microwave. But me, any opportunity to use a candy thermometer…sign me up!

So if you are ready, grab your own candy thermometer (cause you can’t have mine…I’m using it!), lots of sugar, and let’s get baking!
Just don’t taste-test as much as I did. I am going to crash and burn when this sugar high wears off!!

Peanut Brittle Peanut Butter Cookies
Makes 35 cookies

Peanut Brittle:
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
2 cups salted peanuts
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda

Peanut Butter Cookies:
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup creamy peanut butter
2 eggs
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 1/2 cups flour
2 cups crushed peanut brittle

Directions for peanut brittle:

Line an 11 x 17 cookie sheet with foil and lightly coat with cooking spray.
In a large saucepan, stir together sugar, water, and corn sugar. Place over medium heat and bring to a boil- stirring continuously. Bring mixture to 275 degrees. Add in salt and peanuts. Continue stirring and bring this to 300 degrees.
Remove from heat and add in the butter and baking soda. Stir until the butter has melted and is incorporated. Pour mixture onto prepared cookie sheet. Spread evenly and set aside to cool.

Directions for peanut butter cookies:

Preheat oven to 375 degrees.
In a large mixing bowl, combine butter, sugars, and peanut butter. Mix well. Add in eggs and stir till combined. Add in salt, baking powder, and baking soda. Stir in flour just till combined.
Crush peanut brittle. *Note: I used about 1/3rd of the pan of peanut brittle, broke it into pieces, then placed it inside a zip-lock bag. I placed a kitchen towel over the bag, and used a mallet to break the brittle into small pieces (If you have more than 2 cups crushed peanut brittle, that’s ok).
Add in peanut brittle to cookie dough- mix till combined. Using a large ice cream scoop, scoop dough onto a parchment paper lined cookie sheet. Bake for 11-13 minutes or until set and golden brown. Remove from oven and let cool for 8 minutes. Remove cookies to cooling racks and cool completely. Enjoy!