Creative Thursday’s-Pumpkin Roll

Creative Thursday’s-Pumpkin Roll

I can’t believe October Creative Thursday is already here! EmilyTara and I enjoy hosting this challenge and this month’s challenge is a Fall Themed Dessert. I knew exactly what I wanted to bake! I have never made a Pumpkin Roll cake before but I remember how yummy it tasted, so I thought I may try my hand at this cake! I will admit that I was quite intimated to make this cake but I think it turned out pretty good!

Ingredients

-3/4 c all purpose unbleached flour

-1 tsp baking soda

-1 tsp ground cinnamon

-1/4 tsp Himalayan salt

-1 c cane sugar

-3 eggs

-2/3 c canned pumpkin

-1 tsp vanilla

Filling

-8 oz cream cheese, softened

-2 tbsp. butter, softened

-1 tsp vanilla

-1 c powdered sugar, plus more for dusting

1-Preheat oven to 350. Line jelly roll pan with parchment paper & lightly grease.

2-In large bowl, mix flour, salt, baking soda and cinnamon. In separate bowl, mix eggs, pumpkin and vanilla until smooth.

3-Add dry ingredients to bowl and stir until just combined.

4-Spread batter as evenly as possible into pan.

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5-Bake for 12-15 minutes or until toothpick comes out clean.

6-Immediately lift parchment paper and hot cake from pan onto flat, heat safe surface.

7-While cake is hot, start rolling at short ends, gently, while cake is still in parchment paper, all the way up.

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Allow to cool completely on wire rack.

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8-While cake is cooling, mix cream cheese, butter, powdered sugar and vanilla with mixer until fluffy and smooth.

9-When cake is completely cooled, unroll it very carefully. Gently smooth the filling in an even layer over the cake.

10-Roll the cake up without the parchment paper.

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Cover with plastic wrap and refrigerate one hour.

11-Dust the top of the cake with powdered sugar.

12-Store in fridge up to two days.

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The pumpkin roll turned out so good! It was tasty! What do y’all think? I hope y’all yall hop on over and check out all of my friends fall desserts as well!

❤️-Shae

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https://lecultivateur.com/2019/10/17/Creative-Thursday-pumpkin-cupcakes/

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https://stilettosandshiplap.com/creative-thursday:-cinnamon-apple-crumb-cake/3858/

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https://thisfulllife5.com/2019/10/17/pumpkin-bars/

Homemade Apple Pie

Homemade Apple Pie

Today is our blog hop for our monthly Clearance Challenge. The rules are it has to be more than 50% from a store of our choice & show how we can use the piece in our home. As I was browsing Home Goods for fall pillows a couple weeks ago, I like to start off in the clearance section because I am constantly looking for Rae Dunn pieces; when low and behold, I found a Rae Dunn pie dish!! I turned it over to see the cost and it was only $14.99! Score! It was 65% off!

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One of my favorite fall traditions to do with my daughters is to make homemade apple pie. This is something I started with my oldest when she was really small and as soon as the weather turns chilly, we look forward to pie making day!

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When I make apple pie, I like to use a couple different variety of apples. This year we used Gala & Granny Smith.

My oldest daughter and number 3 daughter peeled, sliced & cored the apples. They also mixed all of the filling as well! We have a handy apple peeler from The Pampered Chef that makes it super simple to get all your apples ready in basically one swipe!

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My number 2 daughter and number 4 daughter helped me with mixing the pie crusts & rolling them out!

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We made a total of 4 pies plus homemade apple cider to sip on while me baked our pies!

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Now to choose how to decorate the top! Most of the time we do the lattice technique but the past couple of years we have been using a Pie Crust Cutter Set from Williams Sonoma.

Apple Pie

7 medium apples (Granny Smith and Gala), peeled, cored & sliced, zest of one lemon, 2 tsp of cinnamon, 1/8 tsp ground cloves, 1/2 c sugar & 1/2 c brown sugar. In large bowl, toss apples with all ingredients and set aside.

Crust

I use William Sonoma’s Basic Pie Crust recipe. The only thing I do different is add 2 more tbsp. of sugar.

Add your crust to your pie pan and poke holes in the crust with a fork. Bake at 400 degrees for 15 min. Take out and add your pie filling along with how you chose to decorate your top of your pie.

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I will bake an additional 10-15 min but as soon as the top begins to brown, I add a tent shaped piece of foil to the top of the pie so it doesn’t brown to quickly. Now, try to be patient as you smell this delicious aroma of apple pie, fill your home! It is so good y’all! Do you have any baking traditions in your family?

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Don’t forget to check out my friends on our blog hop to see what they have found on clearance and styled to perfection in their homes!

Love~Shae

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Top Shelf Clearance Challenge ~ October

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https://stilettosandshiplap.com/clearance-challenge:-it’s-amore/3784/

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https://barnhousemess.wordpress.com/2019/10/13/clearance-store-challenge

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Clearance Challenge – October 2019

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Halloween Themed Mantel – October Clearance Challenge

Chocolate Chip Toffee Cookies

Chocolate Chip Toffee Cookies

 

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This is probably our family’s fav cookie recipe, at the moment! The bits of toffee jazz up our chocolate chip cookie recipe! The cookies are soft and chewy with a bit of a crunch on the outside!

INGREDIENTS:

3/4 c butter (1 1/2 sticks), room temp

1 1/4 c light brown sugar (packed)

1/2 c white sugar

2 eggs

1 tbsp. vanilla

2 1/4 c all purpose flour

1 tsp baking powder

pinch of salt

1/2 tsp cornstarch

1 1/2 c semi sweet choc chips

1 1/2 c toffee bits (Heath Bar Bits ‘o Brick baking pieces)

DIRECTIONS:

Preheat oven to 375 degrees. With your stand mixer, cream together butter and sugars on medium speed. Add eggs, one at a time. Add vanilla. Mix flour, baking powder, salt and cornstarch until just combined.

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Add choc chips and toffee bits and mix until incorporated. I like to fold in with a spatula or my hands.

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Drop by rounded 1 inch balls on baking stone or sheet and bake for 9-10 min for softer cookies (just beginning to brown on edges) or 11-12 min for crunchier cookies. Cool on wire rack.

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