Pumpkin and Cream Cheese Icing Roll

This past weekend was Halloween, on Thursday Dave informed me I was going to have people over for dinner on Saturday night. I usually invite people to Dave's because it is more conducive for entertaining, as in, he has tables. Anyways, Saturday night was my first dinner party.

Trying to muster up some ghoolish cheer I googled like crazy to come up with fun dinner ideas and came across stuffed monsters (peppers) with asparagus antennas, olive eyes, and pepper tops for mouths. I used my own recipe for the stuffing, and broccoli stems for the eyes instead of green olive eyes (yuck!). With a side of my not-best-ever veggie roast, the peppers were very cute and pretty yum in the tum.

The best part of this dinner party was the dessert- I usually don't make desserts that consist of more than ice cream, chocolate sauce and (for Dave) peanut butter. I remembered an awesome pumpkin dessert my mom had made one year, and cannot take credit for any of it, but figured it is a must share recipe since it is so delicious and so easy.

Shopping List:

• 2/3 cup of canned pumpkin
• 3 eggs
• 1 cups of sugar (1 cup and ½ cup)
• 1 tsp baking soda
• ½ tspn cinnamon
• ¾ cup flour
• Chocolate chips
• 2 tblspns butter ( I used salted whipped butter)
• 8 oz cream cheese
• ¾ tsp of vanilla
• 1 cup of powdered sugar

Putting it together:

                For the Batter:

1. Preheat the oven to 375.
2. Grease a 10x15 pan with butter, cover with wax paper, also grease the wax paper with butter.
3. Mix the first six ingredients (1 cup of sugar), pour into the greased pan and sprinkle with chocolate chips.
4. Cook for 15 minutes on a rack in the middle of the oven.
5. Prepare a Turkish towel by dusting it with the remaining ½ cup of sugar.
6. When the cake is cooked, flip it onto the sugared towel and peel off the wax paper.

For the Icing and Roll:

1.       Mix the last 4 ingredients until whipped smooth

2.       When the cake is cool apply the icing evenly.

3.       Using the towel as a guide, roll the cake.

4.       Cover with wax paper and refrigerate for at least one hour.

5.       Slice and enjoy.

Notes:

-          I didn’t have a Turkish towel, so I picked out the least absorbent towel I had. I noticed it was very moist underneath the towel so slipped a cooking rack below the towel to raise the cake and promote a little air flow. I don’t know if it was useful or not.

-          I used Ghirardelli chocolate chips, everyone was really happy they weren’t raisins.

-          Thicker slices and a serrated edge help make clean slices.

Gravy in a Bind

Lately I have been running around like a chicken with its head cut off. So on one Sunday night after a late flight back I decided to eat one, a store bought rotisserie chicken that is. While I love the magic of store prepared foods it still isn’t home cooking. To add some flavor and kitchen love to this meal I whipped up my own gravy, gravy not out of a pouch, to bring together some fluffy egg noodles and veggies.

Looking around a fairly empty cupboard I pulled out a few essentials and pulled out the remnants of a box of mushroom from my fridge and some thyme.

Shopping List:

-          1 tblspn of salted whipped butter

-          5 mushrooms

-          1 large clove of garlic

-          Left over onion

-          a cup of water

-          a small spoonful of chicken bouillon base

-          few turns of cracked pepper

-          a spring or two of fresh thyme or a couple small dashes of dried

-          a small spoonful of cornstarch

Putting it together:

1.       Slice up the mushrooms and run the garlic through a  press

2.       Heat the butter in a small skillet; throw in the mushrooms and garlic.

3.       Immediately grate about a tsp of onion over the mushrooms and garlic. Stir frequently as to not let the garlic burn.

4.       Once the mushrooms and garlic are golden pour in water, bouillon base, cracked pepper and thyme. Scrape any bits off the bottom of the pan. Bring to a simmer.

5.       After the flavors come together (10 minutes) mix a small amount of water with the cornstarch so it is runny and not thick - and whisk into the pan.

6.       Let thicken until it is a desired consistency.

Notes:

-          The mushrooms should bring a darker color to the gravy and give it an earthy flavor

-          Be careful with your bouillon, too much and it tastes artificial and salty. Know your base and add small bits at a time.

-          You do not want the butter or garlic to burn, but a little golden color on the garlic is okay.

The Start to Cooking Comforting Creations

I have started this blog to share in my culinary creations and delights. Happy eating!