Cookie Gift Baskets Tip & Recipe Blog

Archive for April, 2010

Pumpkin desserts don’t have to be saved for the autumn months!  Canned pumpkin is available year-round. Pumpkin rolls are a great choice for brunch or any day you have a craving for something creamy and spicy.

Cake
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. fresh lemon juice
¾ cup all purpose flour
1 tsp. baking powder
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
¼ tsp. ground nutmeg
1 cup chopped pecans (optional)

Filling
1 – 8 oz package softened cream cheese
1/3 cup softened butter
1 cup powdered sugar
1 tsp. vanilla extract

Grease and flour a 15 x 10 x 1 inch jelly roll pan and set aside. In a large bowl, beat the eggs with an electric mixer on high speed until thick and pale. Gradually add 1 cup of sugar and beat for 5 minutes on medium speed. Stir in the pumpkin and lemon juice by hand.

Combine together the flour and next five ingredients. Then gradually add the dry flour mixture to the pumpkin mixture mixing well between each addition. Spread the batter evenly in the jelly roll pan. If you choose to use nuts, evenly sprinkle the chopped pecans over the top of the batter. Bake at 375 degF for 12 minutes.

The following step is a MUST in order to prevent the cake from splitting and breaking when you roll it up with the filling. On a large flat surface, spread out a thin cloth kitchen towel and sprinkle it lightly with some powdered sugar (maybe 1 to 2 tablespoons). When cake is removed from the oven, immediately loosen it from the sides of the pans and turn it out onto the powder sugar sprinkled towel. Starting at the narrow end of the cake, roll up the cake and towel (TOGETHER). Cool completely on wire rack with the cake seam side down.

To make the filling, beat together the cream cheese and butter on high speed. Mix in the vanilla and gradually add the powdered sugar beating until thoroughly combined and smooth. Unroll the cooled cake and remove the towel. Spread the cake with the cream cheese mixture and carefully re-roll. Present to guests on a plate with the seam side down. You can garnish with a sprinkling of powdered sugar, cinnamon or a large dollop of whipped cream. Be sure to store in the refrigerator.

A trifle bowl or glass dish lets you see the delicious layers of this sweet and fruity dessert!  Perfect for a Sunday brunch or after-dinner treat, the pudding and layers of strawberries will make this an instant favorite!

Ingredients:

3 cups sliced fresh strawberries

3 Tbsp. sugar

2 pkg. (8 oz. each)Neufchatel Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

2 cups thawed Lite Cool Whip, divided

2 cups frozen pound cake cubes (1 inch)

1 square BAKER’S Semi-Sweet Chocolate

Directions:

1. Combine berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups Cool Whip.

2. Spoon half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

3. Melt chocolate; drizzle over trifle. Top with remaining Cool Whip.

A delicious cake for any time of the year, this mildly spiced cake is best when created from scratch and then topped with mouth-watering cream cheese frosting!

Cake Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon coarse salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 sticks (12 ounces) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup water
• 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
• 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)

Cake Directions:

1. Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.

Cream Cheese Frosting Ingredients:

• 16 ounces cream cheese, room temperature
• 2 teaspoons pure vanilla extract
• 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
• 2 pounds confectioners’ sugar, sifted

Cream Cheese Frosting Directions:

1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
2. Reduce speed to low. Gradually add confectioners’ sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.