Avocado Dinner Buns w/ Major Grey’s Mango Chutney

Although, avocados are most traditionally used as a main ingredient in guacamole or to top a salad or sandwich, used in baking they are amazing.

When adding them into yeast bread recipes, you can replace all the butter with equal amounts of room temperature, mashed, ripe avocado. The ripeness of the avocado is very important as it needs to be very soft for it to work perfectly.

In addition to their creamy texture and mild flavor, avocados have a high water content so they can help to make baking softer, chewier and less likely to crumble.

You can freeze mashed, fresh, ripe avocados if you want to have an ’emergency supply’ on hand. To freeze, mash the avocados with a fork or blender. Add some lime juice and mix well. For every avocado use about 1 tablespoon of lime juice to prevent them from browning. Fill a freezer weight zip-lock bag with this puree. Remove the air from the bag, then zip closed and freeze. Best to use frozen avocados within 4-5 months of freezing.

I thought some Major Grey’s mango chutney would be a perfect compliment to these avocado rolls. Major Grey’s chutney is a style of chutney not a brand. The ingredients in Major Grey’s chutney vary both across commercial brands and recipes, but a few elements seem to remain constant like mangoes, raisins, citrus, onions, a sugar of some sort, and warm spices. The chutney is sweet and tangy with a nice ‘kick’ of heat at the end that’s enough to compliment the different layers of flavor without consuming them. You will often see it served with curried dishes or as a compliment to meats and cheeses.

Major Grey’s chutney is considered by many the gold standard of all chutneys. Complete with its own legend of a 19th Century British Army officer who presumably lived in British India and created this unique condiment.

The great part about making your own chutney is that you can tailor the ‘sweet & heat’ balance to your own preferences. Of course, there is absolutely nothing wrong with just picking up a jar at the supermarket!!

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Avocado Dinner Buns w/ Major Grey's Mango Chutney
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ROLLS
Servings
ROLLS
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Instructions
Avocado Rolls
  1. In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Stir; cover & set aside until frothy, about 10 minutes.
  2. In a large bowl, whisk together remaining 1/4 cup sugar, mashed avocado, eggs. Add yeast mixture & stir to combine.
  3. In another bowl, whisk flour & salt. Add flour mixture to yeast mixture gradually, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  4. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least an hour in a draft-free place until dough has doubled in volume.
  5. Punch dough down. Divide into 18 equal pieces in shape into balls. Place into a greased baking dish & cover with plastic wrap/towel. Allow to rise until doubled in volume, about an hour.
  6. Preheat oven to 350 F. Bake rolls about 20 minutes or until golden. Remove from oven; cool for just a few minutes then brush with the Tbsp of butter. Serve with Mango Chutney.
Mango Chutney
  1. In a saucepan, combine all chutney ingredients; bring to a boil. Reduce heat to medium-low; cook, stirring, until reduced & thick. Refrigerate any not used on rolls.

Mini Dutch Apple Waffle Pies

Frozen waffles are like having a blank canvas begging for you to add your personal touch to create something unique.

The little toaster waffles called Eggo’s popped up on the market in 1953. They were created by three brothers, Anthony, Sam & Frank Dorsa, who had previously been known for their mayo business that had took off in the 1930’s.

When Eggo’s first appeared on the freezer shelves in grocery stores, they had a totally different name … Froffles! It was meant to be a combination of frozen and waffles but it didn’t last long. The name was swapped out for Eggo waffles by 1955. This unique frozen breakfast item didn’t become truly popular until about 1968.

So if you like waffles and apple pie, this dessert should interest you.

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Mini Dutch Apple Waffle Pies w/ Caramel Sauce
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Ingredients
Waffle Pies
Streusel Topping
Caramel Sauce
Servings
Ingredients
Waffle Pies
Streusel Topping
Caramel Sauce
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Instructions
Waffle Pies
  1. Preheat oven to 425 F.
  2. In a small bowl, whisk together water & cornstarch. Pour into a medium pot over medium-high heat with both sugars, spices & salt. Once sauce begins to thicken up, add the diced apples & reduce heat. Cook for 10-12 minutes to soften the apples, stirring occasionally.
  3. While apples are cooking, press waffle shells into 12 custard cups & then divide apple filling between them.
Streusel Topping
  1. In a bowl, combine streusel ingredients; using your fingertips, work to make very coarse crumbs. Divide evenly between 'pies'. Bake for 16-17 minutes. Remove from oven & cool slightly.
Caramel Sauce
  1. In a small saucepan over medium-high heat, combine sauce ingredients. Cook until bubbly & thickened, whisking constantly, about 5-7 minutes. Drizzle over apple desserts when serving.
Recipe Notes
  • Adjust sugar amounts in any part of the recipe if you wish.

Apple Taquitos with Salted Caramel Sauce

The last of the four blogs on our Merida holiday is a place Brion has had on his ‘bucket list’ for quite a while. Located midway between Merida and Cancun, Chichen Itza is the northern most of the major archaeological sites in the Yucatan. Consistent with the Maya culture at large, written information about the site is rather scarce. The Maya used their exemplary knowledge of mathematics along with celestial observations to construct monuments to observe and commemorate movements of the Moon, Sun and Venus.

The instantly recognizable structure of Chichen Itza is the Temple of Kukulkan or El Castillo. This imposing step pyramid has 365 steps – one representing each day of the year. Each of the temple’s four sides has 91 steps, with the top platform being the 365th. An amazing natural phenomenon takes place on the spring and autumn equinoxes each year. The sun’s rays falling on the pyramid create a shadow in the shape of a serpent. As the sun begins to set, this shadowy snake descends the steps to eventually join a stone serpent head at the base of the great staircase up the pyramid’s side.

The observatory, called El Caracol (or snail in Spanish) is another sophisticated structure of Chichen Itza. It has an interior staircase that spirals upward like a snail’s shell. The Maya’s were known to be advanced enough to predict solar eclipses.

Chichen Itza’s massive ball court measured 168 meters long and 70 meters wide. During games played here, players tried to hit a rather heavy rubber ball through stone scoring hoops set high on the court walls. Visiting these sites definitely gives you a lot to think about.

At the end of this part of the tour we were taken to a place called a ‘cenote’.  The northern part of the Yucatan is arid and the interior has no above ground rivers. The only sources of water are the natural sinkholes called cenotes. Some of these are small, while others are quite large. The one we stopped at was called X-CAJUM. You could swim in it if you wished. Due to it’s height, people needed to go down several meters underground to do that. It’s blue water is 35 m (115 ft) deep and full of fauna. Interesting!

For my recipe today, I’ve made a Mexican dessert. The word taquito is essentially a diminutive of the word taco, with the suffix ‘ito’ meaning small. Translated means ‘small taco’. The difference between a taco and a taquito is basically in the size. A taquito can also be a small tortilla and filling that’s rolled with the ends left open and fried. This version has an alternate name, ‘flauta’, meaning small flute.

The taco is such a beloved culinary treasure because it is so portable. It can be stuffed with just about anything and can be eaten at any time in the day. There are breakfast tacos and savory tacos but Mexican cuisine is not all about being spicy. There is an amazing dessert side that is simple and delicious.

 No doubt this is a very American/ Canadian recipe, but still a tasty version.


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Apple Taquitos with Salted Caramel Sauce

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Ingredients
Apple Taquitos

Salted Caramel Sauce

Servings


Ingredients
Apple Taquitos

Salted Caramel Sauce

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Instructions
  1. In a saucepan, bring sugar, cornstarch, salt butter & milk to a gentle boil & cook until thickened about 1-2 minutes. Remove from heat & add extract.

  2. Preheat oven to 350 F. Butter a 13 X 9-inch baking dish; set aside.

  3. In a small dish, combine sugar, cinnamon & nutmeg; set aside. Chop apple pie filling into small pieces. Spread tortillas with a thin layer of caramel sauce. Cover caramel with diced apple filling.

  4. Roll tortillas & place in prepared dish. Brush with butter & sprinkle with sugar mixture. Bake for 15 minutes until golden & bubbling at ends. Serve with ice cream or whipped topping if desired.

Seafood-Gorgonzola Pasta Shells

One of my all time favorite pasta dishes to make are jumbo stuffed pasta shells. They are easy to prepare and are perfectly portioned for individuals and groups alike.The best part is the multitude of different fillings you can make them with.

Some years ago, Brion and I had the pleasure of eating lunch at Gayles Bakery & Rosticceria in the little seaside town of Capitola, California (see my blog article from July 2016 for Fig & Gorgonzola Chicken Breast). It was there I tasted Spinach-Gorgonzola Pasta. Until then I had never even tasted this kind of cheese. With a strong dislike for Blue Cheese, it looked suspiciously similar. Long story short, it seemed everyone was ordering this pasta so I decided to try it. It was just incredible! The combination of Gorgonzola, ricotta and parmesan make this dish especially decadent and delicious.

Info I found on Gorgonzola Dolce reads like this — Imported from Italy, this sweet or ‘dolce’ Gorgonzola has the characteristically creamy texture and nutty aroma Gorgonzola is known for, yet is milder due to a shorter aging period. A great option for those who normally shy away from blue cheese.

The fact that Brion and I are both seafood lovers, I decided to incorporate this kind of pasta with a little seafood medley. The end result did not disappoint, bringing back that ‘taste of a memory’ once again.

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Seafood-Gorgonzola Pasta Shells
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Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Bechamel Sauce
Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Bechamel Sauce
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Instructions
Bechamel Sauce
  1. In a heavy saucepan over medium heat, heat milk until hot but not boiling. Meanwhile, combine flour & butter in another heavy saucepan. Stir over medium heat with a wooden spoon or whisk until the mixture has gently bubbled for 2 minutes, being careful not to brown flour.
  2. Begin to add the hot milk to the flour mixture a little at a time while whisking vigorously. Continue to add the milk until it is fully incorporated. Bring the mixture to a boil, reduce heat to low; simmer, stirring constantly, until the mixture thickens, about 6-8 minutes. It should resemble heavy cream. Crumble the cheese & add to hot bechamel sauce, whisking continuously until smooth. Add nutmeg & pepper & stir. Remove from heat to cool.
Pasta & Filling
  1. Cook the pasta shells in salted boiling water to which a small amount of oil has been added for 8-10 minutes. Drain & set aside.
  2. In a large skillet, melt butter. Saute spinach & mushrooms until spinach is wilted. Remove to paper towels. Add shrimp & scallops to skillet; saute for 3-4 minutes until opaque & just barley cooked; set aside. Preheat oven to 350 F.
  3. In a large bowl, combine spinach, shrimp, scallops, crab meat, ricotta cheese, garlic & salt & pepper. Fill pasta shells. Spread some sauce in the bottom of a 9 x 13-inch baking pan. Lay filled shells single file in pan. Pour remaining sauce over all & top with a sprinkling of parmesan. Bake 20-30 minutes, until the cheese becomes a little brown.

Pumpkin Cranberry Spice Roulade

Thought of by some as old fashioned or outdated, the ‘Roulade’ cake may have been around a long time, but done right  they are moist and deliciously nostalgic.

Sweet dessert roulades are based on a whisked egg mixture and contain very little or no flour. They bake faster than most cakes and are finished with any filling you choose, from simple to elegant.

Pumpkin Roulades bring the comfort and tradition of a pumpkin pie. This particular one that I have featured in today’s blog, brings together three great flavors — pumpkin, cranberry and cream cheese.

It comes together quickly, keeps well, travels well making it perfect to take along to Thanksgiving or Christmas gatherings.

 

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Pumpkin Cranberry Spice Roll
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Course Brunch, dessert
Servings
Ingredients
Pumpkin Spice Cake
Cranberry Jam
Cream Cheese Filling/Topping
Course Brunch, dessert
Servings
Ingredients
Pumpkin Spice Cake
Cranberry Jam
Cream Cheese Filling/Topping
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Instructions
Cranberry Jam
  1. In a small saucepan, bring sugar, salt & water to a boil. Add cranberries, reduce heat & simmer for 15 minutes, stirring occasionally. Cool slightly then process for a few seconds in a food processor. Add orange zest; stir & set aside to cool completely.
Pumpkin Spice Roll
  1. Preheat oven to 375 F. Line a 15 x 10-inch jelly roll pan with parchment paper.
  2. In a medium bowl, combine flour, baking powder, baking soda, spices & salt. In a large bowl with an electric mixer, beat eggs, vanilla & sugar until mixture is pale yellow & fluffy. Add pumpkin puree & mix to combine. Fold in the dry ingredients. Using a rubber spatula, spread the cake batter evenly into prepared pan. Bake for about 10-13 minutes or until top of cake springs back when touched & tests done in the middle.
  3. While cake is baking, make CREAM CHEESE FILLING. In a medium bowl, beat cream cheese, powdered sugar, butter & vanilla until smooth. Refrigerate until ready to use.
  4. Remove cake immediately from the oven; invert onto a clean tea towel that has been lightly sprinkled with powdered sugar. Remove parchment paper & carefully roll cake in jelly roll fashion in tea towel.
  5. When cake has cooled completely, carefully unroll & spread with a layer of cranberry jam. Next top with a layer of cream cheese filling. Carefully re-roll cake. Wrap in plastic wrap & refrigerate at least one hour or overnight.
  6. Decorate with remaining cream cheese topping & cranberries (I saved a few whole ones from the cranberry jam). Add a few 'kiwi' leaves & you got it!

Honey Butter Pumpkin Dinner Rolls

With tomorrow being Thanksgiving Day, it seems like baking some special little dinner rolls for the occasion would be in order.

Bread making has always been a carefully protected symbol of civilization. The Greeks would let only priests make bread — they reasoned that dealing with the ‘staff of life’ was the business of those trained in religious matters. The Romans, a practical-minded people, turned bread baking over to the Civil Service and enforced rigid sanitary regulations. In any case, it has always been an integral  part of history.

Pan or dinner rolls, a name given to small pieces of dough, shaped and baked in a pan with their sides touching. This prevents them from flattening out, instead springing upwards.

At our house we love pan buns. For some strange reason, both of us enjoy baked goods when they are very lightly baked rather than dark and crispy. Pan buns usually fit that description.

These PUMPKIN DINNER ROLLS  check all the boxes. For Thanksgiving, they’re just a little bit more special as well as being a suitable accompaniment for soups and stews during the fall and winter months. If you like pumpkin, I think you will enjoy them.

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Honey Butter Pumpkin Dinner Rolls
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rolls
Ingredients
Dough
Honey Butter
Servings
rolls
Ingredients
Dough
Honey Butter
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Instructions
  1. In a microwave-safe bowl, heat milk & butter about 45 seconds. Whisk until butter has melted smoothly into the milk; add egg, pumpkin puree & whisk again to combine. Heat again about 15 seconds to warm total mixture. In a large mixing bowl, add remaining dough ingredients along with pumpkin/milk mixture.
  2. Combine & knead dough on a lightly floured surface 5-8 minutes, until smooth & elastic. Grease bowl lightly, place dough in bowl & turn to grease all sides of dough ball. Cover with plastic wrap & allow to rise in a draft-free place until dough has doubled in bulk.
  3. Spray work surface with baking spray, punch dough down & turn onto surface. Divide dough into 10 equal portions; roll each into a ball. Place dough balls into a sprayed, 9 x 9-inch square pan; cover with plastic wrap & place in a draft-free area until doubled in bulk, about 45 minutes.
  4. Preheat oven to 375 F. In a small bowl, melt butter & add honey; stir to combine. Before baking, generously brush the rolls with honey butter; reserving any extra to brush on after baking.
  5. Bake 15-17 minutes or until puffed & golden. After removing from oven, brush with any remaining honey butter & allow to cool slightly before serving.
Recipe Notes
  • For some extra 'butter' to serve with rolls, whisk together equal parts softened butter & honey until fluffy.
  • MAKE AHEAD OPTION:   Once you have the rolls in the baking pan, cover with foil & place in refrigerator overnight. When ready to bake, bring the rolls to room temperature & allow to rise about 45 minutes before baking.

Harvest Pie / Tarts

The name of this pie definitely conjures up a cornucopia  of fall flavors. The idea of combining fruit and vegetables has forever appealed to me.

I have always had a love for zucchini as far back as I can remember. Even though it is served as a vegetable, its technically a fruit because it comes from a flower. It has a golden blossom that grows under the leaves.

A member of the gourd family, zucchini is an easy to grow, summer squash, native to Central America and Mexico. Zucchini became quite popular after the 1940’s with the interest in Italian cookery.

In 1992, I came across a recipe in a little ‘Pillsbury Classic Cookbook’ for HARVEST PIE.  It had a great combination of apples, zucchini, carrots and spices. If you like these ingredients, this ‘classic’ will become a favorite fall ‘go to’ dessert recipe for you.

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Harvest Pie
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Course Brunch, dessert
Servings
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Instructions
  1. Preheat oven to 425 F. Line a 9-inch DEEP pie with pastry.
  2. In a large bowl, combine apples, zucchini, carrots, nuts & flour; toss to coat.
  3. In a medium bowl, beat brown sugar & margarine until well blended. Add cinnamon, nutmeg, salt, lemon juice, vanilla, orange zest & 2 eggs; blend well. Add to apple mixture; mix well.
  4. Spoon filling into pie crust-lined pan. Top with second crust & flute; slit crust in several places. In a small bowl, blend egg & water; brush over top crust. Bake for 40-50 minutes or until deep golden brown. Cover pie loosely with foil during the last 15 minutes of baking to prevent excessive browning.
  5. Serve with whipped cream if desired.
Recipe Notes
  • Oven temperatures often vary, so if you prefer, bake pie at a bit lower temperature.

Rhubarb Sour Cream Pie or Tarts

Rhubarb was originally cultivated for its medicinal properties and was not used in European cooking until the late 18th century. The history of rhubarb is very complicated but simply put there are only two broad categories, medicinal and culinary.

Thought of by many as an old fashioned ‘vegetable’, it never has really fallen out of favor. In Germany, rhubarb season is from April until June. There are countless recipes using rhubarb as the German people are very passionate about eating produce they have grown themselves.

I have an inherited love of rhubarb — the way it tastes, its huge beautiful foliage, its hardiness, productiveness …….

RHUBARB SOUR CREAM PIE  (German Rhabarber Sauerrahn Kuchen) has been in my pie ‘go to’ file forever. The combination of these two ingredients works magic. Just for something different, I decided to use the same recipe but make it into tarts today.

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Rhubarb Sour Cream Pie / Tarts
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Course Brunch, dessert
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Ingredients
Course Brunch, dessert
Servings
Ingredients
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Instructions
  1. In a small bowl, combine oatmeal, brown sugar, margarine, flour & citrus zest. Cut in margarine until mixture is crumbly. Set aside.
  2. Preheat oven to 400 F. In a large bowl, combine sugar, cornstarch, cinnamon & nutmeg; beat in sour cream & egg. Gently fold in rhubarb. Pour into pastry shell. Sprinkle topping mixture over the filling.
  3. Bake at 400 F. for 15 minutes. Reduce heat to 350 F. & bake for 35-40 minutes or until topping is golden brown. Cool on a wire rack before slicing.
Recipe Notes
  • In order to obtain nice slices, refrigerate pie until cold then slice & heat a bit in the microwave if preferred.

Rhubarb Cheesecake Squares

The thought of rhubarb is a nostalgic thing for me. I have memories of my mother’s neat row of rhubarb plants growing along the edge of her garden. Magically each spring they would reappear from what had been frozen ground only a few short weeks before. While other plants still lay dormant, the large fan shaped rhubarb leaves quickly gathered enough sunlight to produce some juicy stalks. 

Tucked in behind the water fountain, in Brion and my flower garden, are three rhubarb plants. Originally we had put them there to show off that huge foliage as well as being used in my cooking. Time has passed and with our trees becoming more mature, they are getting more shade than they like. Nevertheless, last year they were still producing in late September.

I’m going to start off this season with some RHUBARB CHEESECAKE SQUARES,  a favorite recipe that comes from tasteofhome.com

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Rhubarb Cheesecake Squares
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Course Brunch, dessert
Cuisine American, European
Servings
Course Brunch, dessert
Cuisine American, European
Servings
Votes: 1
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Instructions
  1. In a small bowl, combine flour, oats & brown sugar. Cut in butter until crumbly. Set aside 1 cup crumb mixture; press remaining mixture onto bottom of a greased 9-inch square baking dish. Set aside. Preheat oven to 350 F.
Filling
  1. In a small bowl, beat cream cheese & sugar until smooth. Beat in salt, vanilla, cinnamon & nutmeg. Add egg; beat on low speed just until combined. Stir in walnuts & rhubarb. Pour over crust. Sprinkle with reserved crumb mixture.
  2. Bake for 35-40 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting into squares.
Recipe Notes
  • If you are wanting to use frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a sieve, but do not press liquid out.

Carrot Cake Roll

From breakfast to dessert, healthy to decadent, traditional to innovative, the carrot cake is considered a timeless classic that never goes out of ‘style’. It was probably borne out of necessity, making use of the carrots’ natural sweetness, evolving from the carrot pudding of medieval times. Carrots contain more sugar than any other vegetable besides the sugar beet.

In the 1970’s, carrot cake was perceived as being ‘healthy’ due to the fact that carrots, raisins and nuts are all ‘good for us’. Then along came that glorious cream cheese frosting that forever bonded the pair. While raisins are undoubtedly the oldest compliment to carrots, pineapple, apples or applesauce as well as walnuts have all become modern day  add-ins of choice.

I remember my mother making a jelly roll cake  when I was growing up. It was a sponge cake baked in a sheet pan. She would spread a layer of jam over it when it was cool and roll it up. It looked unique and tasted great. Of course, today a cake roll is very common place with many variations. As far as carrots are concerned, you can transform this versatile veggie into everything from energy bars and smoothies to cinnamon rolls and cookies etc, etc, etc…. My choice today is to make a CARROT CAKE ROLL with CREAM CHEESE FILLING,  yum!!

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Carrot Cake Roll
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Course dessert
Cuisine American, German
Servings
Course dessert
Cuisine American, German
Servings
Votes: 1
Rating: 5
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Instructions
Carrot Cake Roll
  1. Preheat oven to 350 F. Line a jelly roll pan ( 10 x 15") with parchment paper & spray with baking spray.
  2. With a hand mixer, beat eggs on high for 5 minutes, until frothy & dark yellow. Beat in sugar, oil & vanilla. In a small bowl, whisk together flour, baking powder, salt & spices. Stir into wet ingredients just until blended. Fold in dry carrots.
  3. Spread batter in prepared pan. This makes a very thin layer; use a spatula to make sure it is spread evenly to the corners of pan. Bake 10-15 minutes. Test cake with a toothpick to be sure it is completely baked. While cake is baking, spread a clean kitchen towel on work surface. Sprinkle with powdered sugar. As soon as cake comes out of oven, turn it over on towel. Remove parchment paper carefully.
  4. Working at the short end, fold the edge of the towel over cake. Using the help of the towel, roll cake tightly. Let cool completely while rolled, at least an hour.
Filling
  1. While cake is cooling, make filling. Beat butter & cream cheese together until smooth. Stir in powdered sugar & vanilla; beat until smooth.
  2. When cake is cool, carefully unroll the towel. Spread the filling evenly over cake & re-roll tightly. Chill about 30 minutes to an hour. Dust with powdered sugar, if desired, slice & serve.
Recipe Notes