Makes 18, 1" slices.
1 1/3 c. sugar
1 c. pumpkin
1 c. flour
1 tsp. baking powder
1 Tbsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. nutmeg
½ tsp. salt
1 c. chopped nuts, optional
Beat eggs until well mixed. Gradually add sugar; this should take about two minutes. Beat on high for another two minutes, until sugar is mostly dissolved and the mixture is thick and pale lemon-colored.. Stir in pumpkin. Fold in flour, baking powder, spices, and nuts. Grease and flour a 12x18" cookie sheet with 1" high sides, OR line it with parchment and grease the pan sides.. Spread batter in pan and sprinkle with nuts. Bake at 375 for about 15 minutes, or til the cake springs back when pressed gently in the center. Remove from oven. While cake is hot, flip cake over onto a kitchen towel sprinkled liberally with powdered sugar. Holding one of the wide sides of the cake, very carefully roll it up with the towel, cinnamon roll style. When cool, 2 to 4 hours later, unroll slowly and spread with cream cheese frosting. Roll the cake again, without the towel! Slice and serve.
You can make this ahead of time and freeze it for later use.
If you don't have a 12x18" pan, but have a 10x15 pan, cut the recipe in half. The batter will not be as deep in the pan, so bake a few minutes less. (Mine took 12 minutes.) Roll as above, but hold a narrow side as you roll it up. This will give you one 10" wide roll.
Fluffy Cream Cheese Frosting
(the 1-1-1-1-1 recipe)
1 stick butter (1/2 c.), softened
1 c. powdered sugar
1 Tbsp. lemon juice OR water or milk (lemon accents the zing of the cream cheese)
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, chilled and cut into 8 cubes
Combine butter with powdered sugar, lemon juice, and vanilla. Beat until smooth. Add cream cheese, one cube at a time, beating until smooth after each. Once they're all incorporated, beat another minute or until frosting is fluffy.
Salty, sweet, crunchy, and chewy! Makes one 8x8 pan.
3 oz pretzels (about 1 cup), crushed
3 Tbsp. melted butter
2 Tbsp c. sugar
Bake at 350 degrees for 10 minutes or until it starts smelling delicious.
While it's baking, make the filling:
3 Tbsp. butter
1/2 c. packed dark brown sugar
1/8 tsp. salt
1 large egg
1/4 c. corn syrup* (or use mild molasses and sub light brown sugar for dark, above)
1 1/2 tsp. vanilla
1 C. pecans, toasted and chopped coarsely
1 c. semisweet chocolate chips
Melt the butter in a small saucepan. Mix in the brown sugar and salt, stirring until the butter is absorbed. Beat in the egg, corn syrup/molasses, and vanilla. Continue to cook and stir the mixture until it is shiny and hot to the touch but not near boiling. Remove from heat; stir in pecans. Pour onto the hot crust. Bake at 350 about 25-30 minutes, until it jiggles like Jello and not like water when shaken. Cool at least 20 minutes before cutting if you want them to keep their shape.
Bonus- this fudge can be made dairy-free and still have that creamy, melt-in-your mouth text ure!
This week in Joyschool I taught the kids about the process of making chocolate. I had a library book that had pictures of each step, from cacao tree to wrapped chocolate bars, and I brought hands-on things, as well. They got to see, smell, and taste bits of roasted cocoa beans (didn't like them!- it's like eating unsweetened chocolate but crunchier.), see and smell cocoa powder, see, smell, and have cocoa butter rubbed into their skin, we melted and molded chocolates (cute little Easter shapes).... and then made this baggie fudge. If you're making it yourself or have careful children, a single bag is fine, but for this group that includes a few 3-year-old boys, I double-bagged it. :) This could be a fun Family Home Evening activity AND treat.
Our batch was made using the coconut oil and coconut cream, since 3 of the kids can't have dairy.
I had brought walnuts in the shell to use in the fudge, but the kids had so much fun cracking the nuts first and eating the bits inside that they were all gone before the fudge was ready. It's good fudge either way!
1/2 c. coconut oil or butter, softened or melted
1/2 c. cocoa powder
1/3 c. coconut cream, OR 1/4 c. water and 1/2 c. nonfat dry milk powder
a pinch of salt
1 tsp. vanilla
1 lb. powdered sugar (about 4 cups unsifted)
1/2 c. chopped nuts (optional)
Put the ingredients in a gallon-sized ziptop bag. Put this bag inside another bag if it seems like a good idea. Squish, knead, or pound the bag until everything is well mixed. (Giving the kids 30 -second turns seemed to work the best- and gave them practice counting.)
Once it's mixed, squish the mixture into a rectangular shape near the top, making the rectangle about an inch narrower on each side than the bag. Put the bag on a cutting board or similar surface. Cut down one side of the bag and across the bottom with scissors. Cut fudge into squares, or use small cookie cutters to make cute shapes. Makes about 1 1/2 pounds.
If fudge is a little too soft, let it chill in the fridge or freezer for a few minutes to firm up.
We have a favorite salad... at a local place called Zupas. I found a recipe online that a lady had tweaked a little, and I've tweaked it a little more! The original salad uses strawberries where I used blackberries, but I used what I had: blueberries and blackberries were $.99/cup at NPS
Sometimes DollarTree has frozen mango chunks, 12 ounces for a dollar. The trick is to visit the store within a week of when they get their monthly frozen shipment.Mango Berry SaladSalad
8-10 cups greens (I used green leaf lettuce)
1-2 cups chopped fresh strawberries (or other slightly sour berry)
1 cup fresh blueberries
1 fresh mango, cubed, or 1 cup frozen mango, diced and mostly thawed
1/3 cup cinnamon honey nuts
Combine in a large bowl in the order given.Creamy Mango Dressing:
1/2 c.Greek yogurt* (plain or something mild like vanilla)
2 Tbsp. lemon juice or balsamic vinegar
1 fresh mango, pitted and peeled, or 1 cup frozen mango, mostly thawed
1/4 tsp. salt
Combine in a blender until smooth. If too tart, sweeten with a little honey. Makes about 1-1/4 cups. Drizzle about 1/2 cup over salad; toss to coat. Serve salad with additional dressing on the side, or save the rest for another day .
*for a dairy-free option, use coconut cream (NOT cream of coconut, which is sweetened)
These are delicious in a green salad with sour berries or salty cheese, or just by themselves.
My grandmother has six beautiful pecan trees, ones she and my grandpa planted when my dad was a little boy. When they visited recently, they brought a bagful of their shelled, fresh pecans for each of their adult grandchildren. A treasure. Pecans are my favorite nut; it might be because of the memories of the Christmastime harvest: my dad and uncles high in the pecan trees, shaking the branches while we grandchildren stuffed the fallen nuts into bags. We'd sit around Grandma's big dining room table with some of those nuts and a nut cracker, talking, laughing, and eating those moist, mild nuts. The bulk of the nuts, though, got hauled over to the local nut company, where they machine-shelled them for a fee. A while later Grandma would pick up a now-shrunken bag of the best nuts in the world!
I used pecans in this, but any nut may be used.Cinnamon Honey Pecans
1 tsp. honey
1 Tbsp. water
dash of salt
1/4 tsp. cinnamon
1/3 c. pecans (a good handful)
Put the honey, water, salt and cinnamon in a small nonstick frying pan. Turn heat on to medium-high. Stir until reasonably mixed. Add pecans and stir until the nuts are coated. Heat, stirring often, until nuts first become dry, then begin to smell a little toasty.
This takes somewhere around 5 minutes but can be more or less, depending on how hot your burner gets and how cold the nuts were. (I keep mine in the freezer, so mine always take on the longer side to toast.) If in doubt, take a nut out, blow on it a bit, and eat it. If it has a little bit of crispness to it and tastes delicious, they're done! Remove from heat. Cool completely before adding to a green salad.
These are a perfect ingredient in Mango Berry Salad