Sunday, October 26, 2008

Pumpkin Roll

Yes, more pumpkin. We love to make pumpkin things in the fall. Last night I asked John what he wanted for a treat and he said "pumpkin roll". An hour later we were eating it. I used the first recipe that came up when I googled "pumpkin roll" and it was easy and delicious. I'll definitely be making it again... this week.

For cake, mix together:
3/4 c. flour
1/2 t. baking soda
1/2 t. baking power
1/2 t. cinnamon
1/2 t. cloves
1/4 t. salt
Beat together:
3 large eggs
1 c. sugar
2/3 c. pumpkin

Stir in flour mixture. Spread cake batter on a jelly roll pan greased, covered in waxed paper, and greased and floured. Bake at 375 for 13-15 minutes or until cake springs back when touched. Turn cake onto a kitchen towel sprinkled with 1/4 c. powdered sugar. Peel off waxed paper and roll cake up with towel. Set on cooling rack to cool.

Update: I have tried just rolling the warm roll in the waxed paper, unrolling to add filling, then rolling and peeling.  It worked fine.

For filling, beat until smooth:
1 package light cream cheese
4 T. butter
1 c. powdered sugar
1 t. vanilla

Unroll cake and spread with cream cheese mixture. Roll cake up. Recipe said to wrap in plastic wrap and refrigerate 1 hour, but ate it warm immediately.

Wednesday, October 8, 2008

Pumpkin Spice Muffins

This is a special fall breakfast at our house. We call them muffins so we can feed them to our nieces and nephews for breakfast, but secretly they’re cupcakes ;)

spice cake mix
15 oz can pumpkin
2 eggs
1 1/3 c. water
4 oz cream cheese, softened
1 t. milk
2 cups powdered sugar

Mix cake mix, pumpkin, eggs and water and beat thoroughly. Fill muffin tins 2/3 full. Bake at 350 for about 18 minutes – until toothpick comes out clean.
While the muffins are cooking, beat cream cheese with 1 t. milk and add powdered sugar until the frosting is smooth enough to spread easily. Frost muffins and eat warm.
Makes about 28-30.

Monday, October 6, 2008

Chicken Satay Stirfry with Orange Rice

I've made this Rachael Ray knockoff a few times and it's delicious. (Original recipe here) It isn't really a 30-minute meal though. I used brown rice, ground ginger, and much less chicken.

1 1/2 c. brown rice
3 c. water
zest of 1 orange
Stir Fry:
2 T. oil
2 chicken breasts, cut into pieces
3 cloves garlic, crushed
1 onion, sliced
1 red pepper, sliced
1 c. shredded carrots
6 scallions, cut into 1 inch pieces
1 c. snow peas
Satay Sauce:
4 T. peanut butter
3 T. soy
3 T. honey
1/2 t. ginger
1 t. crushed red pepper flakes
1/2 orange, juiced
2 T. chopped peanuts
2 T. chopped cilantro
Cook rice in water with orange zest. Geat oil in skillet over high heat. Add chicken, garlic and onion, stir fry until chicken is nearly cooked. Add remaining veggies and stir fry 5 minutes. Heat all ingredients for sauce over low heat, stirring. Transper stir fry to platter and pour sauce evenly. Sprinkle with garnish and serve over rice.