Sunday, December 9, 2012

Pumpkin Roulade with Ginger Buttercream

We saw Ina make this on her show and had to try it.  It was delicious.  This would make a great dessert for the holidays.


For the Cake:

3/4 cup unbleached flour
1/2 tsp. baking powder
12 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
3 extra large eggs, room temperature
1 cup sugar
3/4 cup canned pumpkin, not pie filling
1/4 cup icing sugar, extra for dusting

For the Filling:

12 ounces mascarpone cheese
1 1/4 cups icing sugar
2 tbsp. heavy cream
1/4 cup minced dried crystallized ginger
pinch salt


Preheat oven to 375°.
Grease a 13 X 18 X 1" sheet pan.
Line the pan with parchment paper and grease and flour the paper.

In small bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and then stir to combine.
In a mixer bowl with paddle attachment add eggs and sugar and beat on medium-high for 3 minutes, until light yellow and thickened.
With the mixer on low add the pumpkin, then slowly add the flour mixture, mixing just until incorporated.
 Finish mixing the batter by hand with a rubber spatula.
Pour  into prepared pan and  spread evenly.
Bake for 10 to 12 minutes, or until top springs back when gently touched.

While the cake in baking , lay out a clean thin cotton dish towel on a flat surface and sift the entire 1/4 cup icing sugar evenly over it.
This will help the cake not stick to the towel.
As soon as you take the cake out of the oven loosen it around the edges and invert it squarely onto the prepared towel.
Peel the parchment paper off.
With a light touch, roll the warm cake and towel together (DO NOT PRESS!) starting at short end of cake.
 Allow to cool completely on a wire rack.

While that is cooling make the filling.
In a mixer bowl with paddle attachment, beat the mascarpone, icing sugar and cream for about a minute, until light and fluffy.
Stir in crystallized ginger and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath.  
Spread the cake evenly with the filling.
Re-roll the cake in a spiral using the towel as a guide.
Remove the towel and trim the ends ot make a neat edge.
Dust with icing sugar and serve sliced.


Monday, September 3, 2012

Frosted Raspberry Hand Pies

This recipe comes from Bake with Anna Olson.  The pies were delicious.  I would make these again and try different fruit.

Frosted Raspberry Hand Pies


Double Crust Fruit Pie Dough 

 1 1/4 cups all-purpose flour 

1 1/2 teaspoons sugar

 1/2 teaspoon salt

1 1/2 tablespoons vegetable oil

1/2 cup cool unsalted butter, cut into pieces (does not have to be ice cold)

  2 tablespoons cool water

 1 teaspoon white vinegar or lemon juice

Fruit Filling

2 cups fresh raspberries 

1/2 medium apple, peeled and coarsely grated

 1/4 cup sugar

 1 pinch ground cinnamon

1 egg whisked with 2 Tbsp water, for brushing

Turbinado sugar, for sprinkling



1 cup icing sugar, sifted

1 1/2 tablespoons milk or water

 1/2 teaspoon vanilla extract


 Double Crust Fruit Pie Dough

  1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
  2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.

Fruit Filling

  1. Preheat the oven to 375 F and line a baking tray with parchment paper.
  2. Slice the chilled pie dough into 6 pieces and roll each out to a circle about 6-inches across and just under ¼-inch thick. Use a 6-inch round cookie cutter to trim away the rough edges on each.
  3. Use a fork to combine the raspberries, apple, sugar and cinnamon, gently crushing the raspberries a little as you mix.
  4. Spoon the raspberry filling, dividing evenly, onto each of the rolled pie dough circles. Brush the outside edge half way around with a little of the egg wash and fold in half. Pinch the edges of each hand pie in the same style as you would the edge of a traditional pie, fluting the edges. Place these on the prepared baking tray, brush the tops with egg wash and sprinkle with Turbinado sugar. Snip a few holes into the pies with a pair of scissors, so the steam can escape.
  5. Bake the hand pies for about 25 minutes, until the pie dough is a rich golden brown. Cool the pies before glazing.


  1. For the glaze, whisk the icing sugar, milk (or water) and vanilla together until smooth and still fluid (adjust consistency by adding more icing sugar or liquid, if needed) and using a fork drizzle the glaze over the pies. Let the glaze set for at least an hour before serving.


Tuesday, May 8, 2012

Bugs Bunny's Favorite Carrot Casserole

I wanted to make a dish with carrots and found this one recipe lion; Bugs Bunny's Favorite Carrot Casserole.  I think I put too many ritz crackers on the top.  It is a nice side dish we enjoyed it.
I made this dish again on Sept. 1st.  I changed the crackers I put in 15 Ritz and 15 soda crackers.  I liked this ratio so much better.

Bugs Bunny's Favorite Carrot Casserole


1 pound carrots, peeled
1 small onion
1 cup (2 sticks) butter
1 tablespoon all-purpose flour
1 cup milk
15 Ritz and 15 soda crackers


Preheat oven to 350 degrees F.

Serves 6

Cut the carrots into 1-inch pieces and boil till tender. Drain and mash. (May process in blender or food processor for a few seconds.)

Chop onion and saute in half the butter till softened. Do not brown.

Whisk in flour, then milk, and continue cooking till the sauce is thickened.

Add mashed carrots and stir to combine.

Transfer to a buttered [or spray with Pam] 9x13 baking dish. [Can use a smaller, square or round dish to reduce the quantity of topping]

Make topping: crush cracker and mix with remaining butter, melted. Sprinkle topping on carrots.

Bake in preheated oven for 20-30 minutes. If casserole is prepared in advance and refrigerated, increase baking time at least 10 minutes.

Tuesday, May 1, 2012

Self-Saucing Peach Pudding

This recipe was torn out of a booklet so I do not know where it came from. I have had it for years though. It is so good it will be made again for sure.  

Self-Saucing Peach Pudding 


 1/3 cup butter 
1 cup unbleached flour
 3/4 cup white sugar 
1 tbsp. baking powder 
1 tsp. ground cinnamon 
3/4 cup milk 


4 cups sliced peaches 
3/4 cup packed brown sugar 
1/2 tsp. cinnamon 


Preheat Oven to 350 °

Serves 4 to 6

In a 8 cup baking dish, melt butter in 350° oven.
In medium bowl whisk together flour, sugar, baking powder and cinnamon until blended;
whisk in milk until smooth.
Pour over melted butter and whisk until blended.

In a medium sauce pan over medium-high heat, bring peaches, brown sugar and cinnamon to boil; 
simmer for 2 to 3 minutes.
Pour over batter.
Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden. 
Serve hot.


Wednesday, March 21, 2012

coco Cola Cake

I receive emails from Bake or Break she is a wonderful baker. When this recipe came in I thought coke in a cake...interesting idea. Well, I have to say everyone that tried it loved it. It will be a cake I will be making again. The recipe comes from a cookbook called Classic Southern Desserts. This cookbook I feel is a must have in your collection there are so many great recipes in it.

Coca-Cola Cake


1 cup Coca-Cola

1/2 cup buttermilk

2 cups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup unsalted butter, softened

1 & 3/4 cups granulated sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

1 & 1/2 cups miniature marshmallows

Preheat oven to 350°. Spray a 9″x 13″ baking pan with cooking spray.
Combine Coca-Cola and buttermilk. Set aside.
Whisk together flour, cocoa, and baking soda. Set aside.
Using an electric mixer on low speed, beat butter until creamy. Gradually add sugar and beat until blended. Add eggs and vanilla, and beat until blended.
Add flour mixture to butter mixture, alternating with Coca-Cola mixture. Begin and end with flour mixture. Beat at low speed just until blended after each addition. Stir in marshmallows.
Pour batter into prepared pan. Bake for 30-35 minutes. Cool for 10 minutes before frosting.

1/2 cup unsalted butter
1/3 cup Coca-Cola
3 tablespoons unsweetened cocoa
16 ounces confectioners sugar
1 tablespoon vanilla extract
3/4 cup chopped pecans, toasted
Place butter, Coca-Cola, and cocoa in a large saucepan. Bring to a boil over medium heat, stirring until butter is melted.
Remove from heat. Whisk in sugar and vanilla.
Immediately pour frosting over warm cake. (Do not make frosting ahead!) Sprinkle with pecans.

Monday, February 6, 2012

Peanut Butter Macadamia Nut White Chocolate Cookies

I went for groceries and saw the macadamia nuts and decided I wanted to make a cookie with them. In looking for a recipe ... thinking peanut butter would be good and white chocolate.
On Peter Pans page this recipe was the one I chose. These cookies are so good...I will make them again. I may even add oatmeal ground up next time.

Peanut Butter Macadamia Nut White Chocolate Cookies


2 1/4 cups unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups creamy peanut butter
1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1 pkg. white chocolate chips (I used peanut butter and white chocolate swirl)
1 1/3 cups coarsely chopped macadamia nuts


Preheat oven 350°.
Combine flour, baking powder, baking soda and salt in small bowl, set aside.
Beat peanut butter, butter, sugar and brown sugar until creamy.
Add eggs one at a time, beating until well blended after each addition.
Add vanilla.
Gradually add flour mixture, beating on low speed after each addition.
Stir in chips and nuts.
Drop dough by rounded tbsp. full onto ungreased cookie sheet.
1 1/2" apart.
Bake 15 minutes or until lightly browned.
Cool 5 minutes on cookie sheet, then transfer to a wire rack and cool completely.

Monday, January 30, 2012

Golden Apple Snack Cake

Well, it has been a long time between posting. Life seems to get in the way of everything you want to do and I really have not been baking anything either. Over the next few weeks I have made a few things that have been really good that I want to share with you.

This recipe came from Bunny's Warm Oven. It looked and sounded so good I had to try it.

Golden Apple Snack Cake


1/2 cup butter, softened
1 cup sugar
1 egg
1 cup unbleached flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 1/2 cups chopped apples, tart
1/2 cup chopped pecans


In a mixer bowl cream butter and sugar until light and fluffy.
Add egg
Combine flour, baking soda and cinnamon;
Gradually beat into creamed mixture.
Fold in pecans and apples.

Pour into 9" square baking pan.
Bake 350
° for 32 to 38 minutes
Or until toothpick comes out clean.
Cool on a wire rack.
Serve with whipped cream or ice cream
9 Servings.


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