Sunday, October 31, 2010

Mummified Hot Dogs

I am a tad late to post a Hallowe'en recipe, but even though I make these year-round, they way the dough is wrapped really looks like little mummies. We had these for dinner the other night and my extremely picky son who has never eaten a hot dog actually consented to try and then eat and actually like a hot dog. (I know they aren't the best thing for you or anything, but it was quite an accomplishment for and 8 year-old who eats 1/2 a dozen things!) The dough is my friend Tami's quick and easy breadstick recipe that requires no kneading or no rising time when you use the dough this way. I usually stuff a bit of cheese inside before wrapping the dough.

1 T yeast
1 1/2 C warm water
2 T sugar
1/2 tsp salt
3 C+ flour

Dissolve yeast in warm water. Add remaining ingredients and mix well. Add more flour if dough is too sticky. Let rest 10 minutes.(There is quite a bit of dough so I usually cut it in half and put the other half in the freezer for later use.) Roll dough out on a floured surface and cut into strips. Wrap dough starting from one end all around the hot dog. Bake at 350 degrees on parchment paper or a greased cookie sheet. Bake until dough is golden and the hot dog begins to "sweat", about 12 to 15 minutes. Dot on some mustard eyes if you are so inclined ( :

Wednesday, October 27, 2010

Pumpkin Roll

Did I mention, Mmmmm?

Pumpkin Roll:

3/4 c. all purpose flour
1 c. sugar
1 t. baking soda
2 t. pumpkin pie spice
1 c. pumpkin puree
3 eggs
1 t. lemon juice

Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 c. butter, softened
1 t. vanilla extract
1 c. powdered sugar

Preheat oven to 375 degrees. Spray a 9x13 inch jelly roll pan with cooking spray. Cut out a piece of parchment paper to fit the bottom of the pan, press into sprayed pan and then spray again. Set aside.

In a large bowl combine eggs, sugar and pumpkin puree. Stir to combine. Add lemon juice, followed by dry ingredients - pumpkin pie spice, baking soda and flour. Beat until combined.

Spread batter in prepared pan. Bake for 15 minutes.

Once you remove it from the oven turn the cake out onto another piece of parchment paper. Carefully roll up the cake in the parchment paper, lengthwise. Let it cool for 20 minutes on a wire rack.

While the cake is cooling make the frosting.

Place cream cheese and butter in bowl. Beat until smooth. Add vanilla and powdered sugar, beat until well blended.

Once cake has cooled, gently unroll it and spread with frosting. Immediately re-roll the cake, without the parchment and wrap tightly in plastic wrap. Refrigerate for 6 hours or overnight. You may also freeze it at this point for up to 2 weeks.

Cut the cake into slices right before serving.

Bon Appetit!

Tuesday, October 19, 2010

Harvest Apple Cake

Big Chunks of Apples.
I wasn't sure how so many apples and so little batter would turn out,
but this might be my new favorite snack cake.
It Doesn't Need Frosting...
One more perk to this cake.
You can substitute applesauce for 1/2 of the oil.
The quantity of apples keep it beyond moist.
I found I was "trimming up the edges" as we say in our family TOO much.
It's THAT good.

Harvest Apple Cake:

2 eggs
1 c. oil - you can sub applesauce with great results
2 c. sugar
3 t. apple pie spice - which is just cinnamon, nutmeg and allspice
1/2 t. salt
1 t. vanilla
2 c. flour
1 t. baking soda
4 c. apples, peeled, cored and seeded

Preheat oven to 350 degrees.

Grease a 9x13 inch pan.

In a large bowl, combine eggs, oil and sugar. Beat until light in color, about 2 minutes. Add spices, salt, vanilla and soda. Add apples and stir until incorporated. Add flour, stirring until just blended.

Pour into prepared pan. Bake for about 1 hour. Mine took a bit longer - bake until a toothpick comes out clean.

You may garnish with whipping cream or sprinkle with powdered sugar.

Bon Appetit!

***Chef's Note - I used canned apples, which come in a light juice. Somewhat hard to find, but I am sure fresh apples would work well also.

Monday, October 18, 2010

Pumpkin Cake

I've already made this cake several times in the last few weeks. It is really moist, yummy and flavorful -- a great fall-time treat.

3/4 C vegetable oil
1/2 C applesauce
2 C sugar
1 tsp vanilla
2 C pumpkin
4 eggs
2 C flour
2 tsp baking soda
3 tsp baking powder
1/4 tsp salt
1 tsp cinnamon (or more)
1 tsp pumpkin pie spice
dash of cloves

Preheat oven to 350 degrees.

Combine sugar and the oil. Blend in the vanilla, applesauce and the pumpkin. Beat in eggs, one at a time.
Mix the dry ingredients together and beat into the pumpkin mixture until smooth.
Bake in a greased 9X13 pan or the batter makes great muffins or smaller size cakes too. Bake for approximately 30 minutes.
Cool then ice with cream cheese frosting.

Cream Cheese Frosting:

Beat 8 oz softened cream cheese with 1/4 C butter and 1/2 tsp vanilla until smooth. Add 3 to 4 cups of powdered confectioners sugar ( I like it sweeter and add 4 cups) -- beat for a few minutes until creamy.

Sunday, October 17, 2010

Ginger Spice Cookies

I pretty much love everything about Fall.
The leaves changing, the temperatures falling,
picking out pumpkins, brisk walks, warm sweaters
Ginger Spice Cookies!
Your house will smell divinely "fall" when you bake them.

Ginger Spice Cookies by Paula Deen:

1 1/2 c. butter flavored Crisco (don't try to substitute butter, they will be too flat)
2 c. sugar, plus more for rolling
2 large eggs
1/2 c. molasses
4 c. flour
2 t. baking soda
2 t. cinnamon
2 t. ginger
1 t. cloves
1 t. salt

Preheat oven to 350 degrees

In a large bowl combine Crisco and sugar. Beat until fluffy. Add eggs and molasses, beat until incorporated.
Next, add the spices, salt and baking soda. Lastly, add the flour one cup at a time to avoid a mess. Stir until combined.

Roll the dough into 1-2 inch balls and roll in sugar. Place on cookie sheets and bake for 8-10 minutes or until just set around the edges and you see "crackling" on top.

Remove from cookie sheets and allow to cool.

Bon Appetit!