Pumpkin Roll

In the middle of September Miata Guy and I brew our annual Pumpkin Spice Ale. This particular ale calls for  approximately 10lbs of caramelized pumpkin puree to be dumped into the wort. This year Miata Guy sent me to the store early in the brew to pick up more pumpkin puree. I could have sworn he said we needed 10 cans, while he swears he said he needed 4 more cans to make 10. Either way, we ended up with 16 cans, and to make things worse we only used 8 cans in the wort! With so many cans we began to explore different ways to bake and cook with pumpkin puree.

Curious to learn why I have never seen or tasted a homemade pumpkin roll before I set out to find a recipe and try my luck. On one of my trusted recipe websites I found a recipe that seemed relatively easy to make so I whipped up two rolls and sent each to a different location. Each location consisted of a unique set of what like to call my "guinea pigs." The results were astonishing. One roll never reached its final destination before being devoured by the transporters (no it wasn't Miata Guy or myself), while the second lasted 30 minutes against sleep deprived and overwhelmed veterinary students. People could not praise the roll enough! What? Personally, I thought it could use a touch more pumpkin pie spice, however I am still battling a runny nose. (Once my cold clears, I plan to make three more rolls one using the original recipe, one with an additional pumpkin pie spice, and one with adding cinnamon and nutmeg or allspice.)

Here's the recipe (Pumpkin Roll Cake)

My only suggestion thus far- The filling/icing recipe makes way more than you need even if you love lots of icing. I suggest to cut the recipe in half for a conservative amount of filling/icing, and cut the recipe to 1.5 if you prefer heaping amounts of filling/icing.

Step One- Preheat oven to 375 degrees F and line the bottom of a 11X17 inch jelly roll pan with parchment paper

Step Two- In a small bowl, mix together 3/4 cup flour, 2 teaspoons pumpkin pie spice, and 1 teaspoon baking powder and set aside












Step Two- In a large bowl, beat 4 egg YOLKS until frothy then add 1/2 cup white sugar.

(Be patient, it takes some time)











Beat for 3-5 minutes before adding 2/3 cup canned pumpkin and the flour mixture

*Only use canned pumpkin puree NOT pumpkin pie mix!











Step Three- In a different bowl, beat 4 egg WHITES until frothy, then add 1 Tablespoon lemon juice and continue beating for about 2 minutes. Add 1/2 cup sugar, and beat until soft peaks form.


Step Four- Sprinkle 1/2 cup ground pecan over the egg white mixture and gentle fold in.

I tried to put pecan pieces into Miata Guy's coffee grinder and ops, I made pecan butter, HA! There was so much moisture, yeah yeah I know If I took a physics class : )

So I placed the pecan pieces in a plastic bag and beat the hell out of them with a meat tenderizer. Worked much better!


Step Five- Gently fold in yolk mixture into egg white mixture.

Step Six- Spread into prepared jelly roll pan and bake 20-25 minutes.

Step Seven- Remove cake from the oven and gently loosen the cake edges from the pan. Carefully, turn the cake onto a cooling rack lined with a kitchen towel. Let the cake cool 3-5 minutes before slowly removing the parchment paper.

Step Eight- Starting at the short end, roll the cake roll up..... yes.... with the kitchen towel! Let the cake cool completely on a drying rack.

The towel is acting like the filling so as the cake dries it does not stick to itself.








Step Nine- In a large bowl, beat 1 package (8oz) cream cheese (softened), 4 squares (1 oz each) white chocolate melted, 1/3 cup caramel ice cream topping, then gently fold in 6 cups thawed frozen whipped topping.

Step Ten- Unroll the cake and spread some of the icing over the surface.

 Step Eleven- Re-roll the cake but not with the kitchen towel!














 Step Twelve- Using a serrated knife cut off both ends creating a clean and polished appearance!

Step Thirteen- Frost the outside and decorate! I used pecan halves and a shell border using tip 21.

Step Fourteen- ENJOY!

Seven Layer Tortilla Pie

For every Italian meal made in a week a Mexican meal must also be made is a pact Miata Guy and I shook hands on. If I had my way we would eating nothing but Italian dishes and soups, hence the reason for the pact since Miata Guy's favorite entrees are..... yes you guessed it Mexican.

Tired of the generic tacos, burritos, fajitas, and enchiladas, I found this recipe. After a few tweaks here and there you have

Seven Layer Tortilla Pie (Original recipe adapted from Allrecipe.com)

Step One- Preheat oven to 400 degrees F

Step Two- Saute 2 cloves garlic and one chopped onion (We tried just adding the onion to the pie without sauteing it first and discovered it does not cook when the pie is baking in the oven)

Step Three- In a large bowl mix together 2 (15oz) cans pinto beans (drained, rinsed, and mashed), 3/4 cup salsa (check out our homemade salsa recipe!), and onion and garlic

Step Four- In a different bowl, mix together 1/4 salsa, 3 Tablespoon chopped cilantro, 1 (15oz) can black beans (drained and rinsed), 1/2 cup chopped tomatoes, and 1 can chopped green chiles.

Step Five- In a pie dish place one tortilla. Spread 3/4 cupish pinto bean mixture over the tortilla to within 1/2 inch of edge. Top with a 1/4 cup cheddar cheese, and cover with another tortilla. Spread with 2/3 cupish black bean mixture, and top with a 1/4 cup cheddar cheese. Repeat layering two more times. Cover the remaining tortilla, and spread with remaining pinto bean mixture and cheese.

Step Six- Cover with foil, and bake in oven for 40 minutes ish. Cut into wedges.

Step Seven- ENJOY

Baked Ziti

Miata Guy and I discussed or rather had a healthy argument during the entire preparation of this dish. Miata guy argues this dish is a watered down version of lasagna. Pointing out several differences, I argue baked ziti differs greatly from lasagna.  Lasagna noodles are 6 inches and flat while ziti is around an inch long and rod shaped. Lasagna contains Ricotta, Mozzarella, and Parmeasan cheese while baked ziti has Provolone instead of Ricotta. Also the spices and sauce differ slightly. The only similarity results when adding a meat which becomes optional to the chef.

Original recipe adapted from Allrecipes.com

Step one- In a large pot following package directions cook 1 lb ziti pasta until al dente; drain

Step two- In a large skillet over medium heat, brown 1 onion, 2-3 cloves garlic, and 1 lb lean ground beef. 

Step three- Add around 52ish oz of tomato sauce to skillet and simmer for 15 minutes. We prefer to use our homemade tomato sauce and added the following spices

- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon sage
- 1/2 teaspoon marjarom
- 1/2 teaspoon fennel seeds
- a pinch of pepper

Or I suppose you could use 2 (26oz) jars spaghetti sauce if you wanted

Step four- Preheat oven to 350F.

Step five- In a greased 9x13 baking dish layer the following ingredients

- half the ziti pasta
- 6 oz provolone cheese (sliced)
- 1 1/2 cups sour cream
- half the sauce mixture
- remaining ziti pasta
- 6 oz Mozzarella cheese (shredded)
- remaining sauce mixture
- 2 Tablespoons grated Parmesan cheese

Step six- Bake in preheated oven for 30 minutes or until all the cheese melts

Step seven- ENJOY!

This made about 4 meals each for Miata Guy and I.

Calories ~578     Total Fat ~ 25.3g     Cholesterol ~71mg

Yes, I know there are no photos! Miata Guy made this dish last and he can't do two things at once ; )

Yes, I could make this dish again and take photos this time................ stay tuned to reasons why this won't happen

Garlic Cheese Ball

Super easy, quick, and delicious makes this appetizer great for parties or any informal gathering. The cheese ball tastes great with any type of cracker whether wheat, original, or vegetable!

Original recipe adapted from Allrecipes.com

Step one- In a medium bowl combine

- 2 (8 ounce) packages Neufchatel cheese, softened
- 1/2 cup margarine
- 1 tablespoon prepared Dijon-style mustard
- 1 1/2 teaspoon minced garlic (fresh)
- 1 (1 ounce) package ranch dressing mix

yeah its that easy!

Step two- Cover and refrigerate for 6-8 hours or overnight

Ok so maybe I wasn't very clear. The cheese ball is super quick to mix, but overall it does take awhile before it's ready.

Step three- ENJOY!

Makes about 3 cups ish

Halloween Cakes and Candy

Halloween Cakes and Candy Decorating 2011

 Wilton candy melts melted in wilton Halloween candy molds. To achieve multiple colors, the bottom layer was "brushed" on and frozen before adding addition colors/layers

 Chocolate cake with buttercream icing

Used the flat side of the basketweave tip to achieve the gauze wrapping effect











 
Chocolate cake with buttercream icing

Hair and eyebrows achieved with tip 233

4 layer vanilla cake with a homemade strawberry filling

Fingers and eyeballs were made with a finger and eyeball mold and fondant

BBQ Meatballs

These BBQ meatballs were a huge hit at our annual Halloween party. The meatballs can be assembled and refrigerated up to 24 hours prior to baking. In fact, Miata Guy made the raw meatballs the night before the party. Then prior to the start of the party he allowed the raw meatballs to come to room temperature while he mixed up the sauce. The right combination of spicy and sweet in this homemade sauce resulted in these meatballs disappearing very quickly!

The original recipe was taken from Allrecipe.com (BBQ Glazed Homemade Meatballs)

Step one- Lightly grease a medium/large baking dish and preheat oven to 375.

Step two-In a large bowl mix the following ingredients

- 1.5 pounds ground beef
- 1 egg, lightly beaten
- 1 cup quick cooking oats
- 6.5 oz evaporate milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 Tablespoon chili powder
- 1/2 cup chopped onion

Step three- Form into 1 inch balls and arrange in a single layer in the baking dish. Should be around 24ish meatballs

Step four- In a medium bowl mix the following ingredients

- 1 cup ketchup (don't worry the spices hide any hints that ketchup was the base in this sauce)
- 1/4 teaspoon minced garlic
- 1 cup brown sugar
- 1/4 cup chopped onion
- 1 Tablespoon liquid smoke flavoring (Don't skip this one! Seriously! Don't even think about!)

Step five- Pour/spread mixture evenly over meatballs

Step six- Bake in preheat oven for 60 minutes or until internal temperature reads greater than 160.

Step seven- ENJOY!

Nutritional Information (2 meatballs)

Calories 259     Total Fat 10.2g     Cholesterol 58mg     Sodium 484mg     Protein 12.6g   

Basil Pesto

A couple of weeks ago the temperature plummeted dangerously close to freezing. While the tomato and green pepper plants survived the near frost, the herbs were barely clinging on to life. We rushed the herbs we use most frequently inside and slowly warmed them. All the herbs were thriving 48 hours later except for the basil which was as dead as doornail. I felt extremely bummed, for I had big plans for the basil. After hearing my sad tale, a coworker brought me a 5 gallon bucket packed full of fresh, healthy, 4 foot tall basil plants! Her basil plot resides next to her brick house which she feels is the reason they survived the frost. Originally, "my big plans" were to dry the basil and mix it in with the sun-dried tomatoes. However now since I had such a large amount I decided to make some pesto!

This was my first time making pesto and because it was so easy and not all that time consuming I can't wait to make some more!

Step one- Pick all the healthy green leaves (big or small pick them all). Do you have any leaves with a brown spot? Just tear the bad spot off and keep the healthy green part. Discard the stems, and flowers.

Check out all the tall basil plants in the background!

All the basil!!!

Step two- Wash the basil under cold water

Step three- Gather remaining ingredients

- Minced garlic
- EXTRA VIRGIN olive oil
- Pine nuts
- Lemon juice

Step four-In a food processor or blender, chop the following ingredients:

              - 1/4 cup pine nuts
              - 3 garlic cloves
              - 1 tablespoon lemon juice
              - 1/4 cup olive oil








Step five- In small batch, add a total of two cups packed basil (REALLY pack as much basil as you can in each cup!)

Step six- Blend until mixture forms a thick paste













Step seven- Spoon into ice cube trays and freeze until harden (less than an hour).














Step eight- Remove from ice cube trays and divide into freezer bags. When ready to use remove desired amount of pesto from bag and thaw.

*Optional Add in desired amount of grated Parmesan cheese. (entire recipe calls for 1/4 cup)

**** Basil pesto will last 3-6 months in the freezer****

**** Pesto will last about one week in the refrigerator****

****Do NOT freeze pesto with cheese added. Cheese does not freeze well!****

Step nine- ENJOY!