Monday, November 22, 2021

Pumpkin Roll with Brown Sugar and Cinnamon Cream Cheese Filling

About 12 years ago I was an unemployed 19 year old in culinary school hustling to go meals out of my moms house to pay my bills.  Another thing I did was to sell baked goods around the holidays like pumpkin pie, pecan pie, and pumpkin rolls.

Even if you've never had a pumpkin roll, you've probably seen one.  They've made their way into grocery store bakeries in the last 6 years or so.  They are traditionally a pumpkin sponge cake with a basic cream cheese frosting as the filling. 

I've decided to update my personal recipe with a slight spin.  Instead of your run of the mill cream cheese frosting that's sweetened with powdered sugar I've opted to trade in brown sugar and add just a tiny touch of cinnamon.  You still get the light tang of cream cheese but a little more depth of flavor with these two changes.  I think it makes for a really nice twist on the classic.

Included below are step by step instructions on how to roll your cake.  That's definitely the part that makes people most nervous to try, but I promise you it's really not hard at all.  You might see or read other recipes reference using a towel to roll their cakes...but I don't mess with that.  I think it's 1. Kind of gross and 2. Unnecessary and bulky. I feel like you don't get as tight of a roll when using a towel. I've always used parchment paper and it works out great for me.


Pumpkin Roll with Brown Sugar and Cinnamon Cream Cheese Filling

Cake

3 eggs, beaten
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp. cinnamon
1 tsp. baking soda

Filling

1 package of cream cheese, softened
1/4 cup butter (half a stick), softened
1 cup packed brown sugar
2 tsp. vanilla
1/2 tsp. cinnamon


Whisk together all the ingredients for the cake until well combined.  Spread batter evenly into parchment lined and sprayed jelly roll pan. Bake at 350 for 10-13 minutes or until done and springs back to the touch (or a toothpick inserted in the middle comes out clean).  
When it's fully baked, remove the cake from the pan and immediately roll it up while still warm (detailed step by step instructions below)  Allow to cool completely rolled up before unrolling to fill with icing.

For the filling, blend together until smooth.  Spread evenly into unrolled cake and roll back up.  Refrigerate for at least one hour before slicing and serving.


Rolling Instructions 


1. Line a jelly roll pan with parchment paper ensuring it covers the whole pan plus goes over the edges a little (this will help you lift the cake out later). Spray lightly with nonstick spray. 


2. Fill the pan with your batter, smoothing out to cover the whole pan and evenly distributed.


3.  After it’s fully baked and still hot, grab to opposite corners of the parchment and lift the entire cake out of the pan.


4. Cover the cake with another piece of parchment paper. We are going to flip it because I think the top baked side pictured above looks the best for presentation and I want the bottom side that was sitting directly in the pan to become the middle that gets rolled up.  


5. Lay your cooling rack (or a sheet tray will work too) on top of the parchment and flip the whole thing over.


6. Now that it’s been flipped over, peel off the top piece of parchment paper. (Do you see why I wanted this to be the inside of the roll now?)


7.  Roll your cake up as tight as you can while still warm.  Allow it to cool completely while rolled up like this.  


8.  After it has cooled completely, unroll your cake. 


9.  Spread your cream cheese icing evenly on the cake.


10.  Roll your cake back up, peeling the parchment paper off as you roll.  


11.  I recommend letting your completely roll set in the fridge for 1-2 hours for the icing to set up before slicing. (You can cut it right away it just won’t cut as cleanly). Some people like to sprinkle their rolls with powdered sugar for garnish as well.








Sunday, November 14, 2021

Ultimate Fall Salad (build your own!)


wI looooove me a good arugula salad.  In fact, if you scroll through my Instagram over the last few years there is no shortage of arugula salad photos in case you’re ever jonesin’ to look at one.  I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things.  But two ingredients are almost always present no matter what: red onion and beets.  They pair so beautifully with arugula I can’t eat it without it!  Today I wanted to share with you one of my many variations: the Fall Arugula Salad.

 

This version makes me think of my friend/ former coworker, Maddie.  She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me.  She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!

 

This recipe is actually not much of a recipe.  The only measurements I actually give are for the apple cider vinegar dressing.  The rest is just the salad components and substitutions you can use.  Feel free to mix and match as you want and use a lot or a little of anything.  Make it your own!





 

Apple Cider Vinegar Dressing

 

3/8 cup light tasting olive oil (or other neutral oil)

1/8 cup apple cider vinegar

1 tsp. Dijon mustard

¼ tsp. kosher salt

2 tsp. maple syrup (you can add more if you like a sweeter dressing)

A couple grinds of black pepper

 

Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)

 

Other Ingredients


Arugula- I really like the peppery bite of arugula. It has so much flavor!  You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.

Sweet potato- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.

Beets- Red or golden. Fresh or canned/jarred.  Plain or pickled.  Any kind of beet will work here.  Canned beets are a staple in my house.  They have great texture and earthiness.  A little too earthy for your taste?  Try them pickled.

Red Onion- Red onion is my favorite for eating raw.  It gives a nice zip without being quite as overwhelming as a white or brown onion.  Very thinly sliced or shaved with a peeler is the way to go.  Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad

Goat Cheese- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy.  It’s perfection with the beets and arugula.  I opted for the crumbles but you can also buy the logs and chunk it up yourself.  You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.

Roasted Pumpkin Seeds- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease.  They add a nice crispy crunch.

Toasted Pecans- Yep...I went double the crunch in this salad.  It has both a seed and a nut, but they offer two different things.  The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch.  They hit different.  Plus, toasting the pecans brings out the flavor that make you think of Fall.

 

I hope you enjoy this salad as much as I do.  It really gives you all the Fall feels (well, as much as a salad can lol)

 one.  I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things.  But two ingredients are almost always present no matter what: red onion and beets.  They pair so beautifully with arugula I can’t eat it without it!  Today I wanted to share with you one of my many variations, the Fall Arugula Salad. 

 

This version makes me think of my friend/ former coworker, Maddie.  She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me.  She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!

 

This recipe is actually not much of a recipe.  The only measurements I actually give are for the apple cider vinegar dressing.  The rest is just the salad components and substitutions you can use.  Feel free to mix and match as you want and use a lot or a little of anything.  Make it your own! 

 

Apple Cider Vinegar Dressing

 

3/8 cup light tasting olive oil (or other neutral oil)

1/8 cup apple cider vinegar

1 tsp. Dijon mustard

¼ tsp. kosher salt

2 tsp. maple syrup (you can add more if you like a sweeter dressing)

A couple grinds black pepper 

 

Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)

 

Other Ingredients

 

Arugula- I really like the peppery bite of arugula. It has so much flavor!  You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.

Sweet potato- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.

Beets- Red or golden. Fresh or canned/jarred.  Plain or pickled.  Any kind of beet will work here.  Canned beets are a staple in my house.  They have great texture and earthiness.  A little too earthy for your taste?  Try them pickled.

Red Onion- Red onion is my favorite for eating raw.  It gives a nice zip without being quite as overwhelming as a white or brown onion.  Very thinly sliced or shaved with a peeler is the way to go.  Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad

Goat Cheese- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy.  It’s perfection with the beets and arugula.  I opted for the crumbles but you can also buy the logs and chunk it up yourself.  You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.

Roasted Pumpkin Seeds- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease.  They add a nice crispy crunch.

Toasted Pecans- Yep...I went double the crunch in this salad.  It has both a seed and a nut, but they offer two different things.  The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch.  They hit different.  Plus, toasting the pecans brings out the flavor that make you think of Fall.

 

I hope you enjoy this salad as much as I do.  It really gives you all the Fall feels (well, as much as a salad can lol)

 


I l me look at one.  I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things.  But two ingredients are almost always present no matter what: red onion and beets.  They pair so beautifully with arugula I can’t eat it without it!  Today I wanted to share with you one of my many variations, the Fall Arugula Salad. 

 

This version makes me think of my friend/ former coworker, Maddie.  She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me.  She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!

 

This recipe is actually not much of a recipe.  The only measurements I actually give are for the apple cider vinegar dressing.  The rest is just the salad components and substitutions you can use.  Feel free to mix and match as you want and use a lot or a little of anything.  Make it your own! 

 

Apple Cider Vinegar Dressing

 

3/8 cup light tasting olive oil (or other neutral oil)

1/8 cup apple cider vinegar

1 tsp. Dijon mustard

¼ tsp. kosher salt

2 tsp. maple syrup (you can add more if you like a sweeter dressing)

A couple grinds black pepper 

 

Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)

 

Other Ingredients

 

Arugula- I really like the peppery bite of arugula. It has so much flavor!  You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.

Sweet potato- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.

Beets- Red or golden. Fresh or canned/jarred.  Plain or pickled.  Any kind of beet will work here.  Canned beets are a staple in my house.  They have great texture and earthiness.  A little too earthy for your taste?  Try them pickled.

Red Onion- Red onion is my favorite for eating raw.  It gives a nice zip without being quite as overwhelming as a white or brown onion.  Very thinly sliced or shaved with a peeler is the way to go.  Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad

Goat Cheese- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy.  It’s perfection with the beets and arugula.  I opted for the crumbles but you can also buy the logs and chunk it up yourself.  You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.

Roasted Pumpkin Seeds- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease.  They add a nice crispy crunch.

Toasted Pecans- Yep...I went double the crunch in this salad.  It has both a seed and a nut, but they offer two different things.  The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch.  They hit different.  Plus, toasting the pecans brings out the flavor that make you think of Fall.

 

I hope you enjoy this salad as much as I do.  It really gives you all the Fall feels (well, as much as a salad can lol) t, if you scroll through my Instagram over the last few years I looooove me a good arugula salad.  In fact, if you scroll through my Instagram over the last few years there is no shortage of arugula salad photos in case you’re ever jonesin’ to look at one.  I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things.  But two ingredients are almost always present no matter what: red onion and beets.  They pair so beautifully with arugula I can’t eat it without it!  Today I wanted to share with you one of my many variations, the Fall Arugula Salad. 

 

This version makes me think of my friend/ former coworker, Maddie.  She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me.  She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!

 

This recipe is actually not much of a recipe.  The only measurements I actually give are for the apple cider vinegar dressing.  The rest is just the salad components and substitutions you can use.  Feel free to mix and match as you want and use a lot or a little of anything.  Make it your own! 

 

Apple Cider Vinegar Dressing

 

3/8 cup light tasting olive oil (or other neutral oil)

1/8 cup apple cider vinegar

1 tsp. Dijon mustard

¼ tsp. kosher salt

2 tsp. maple syrup (you can add more if you like a sweeter dressing)

A couple grinds black pepper 

 

Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)

 

Other Ingredients

 

Arugula- I really like the peppery bite of arugula. It has so much flavor!  You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.

Sweet potato- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.

Beets- Red or golden. Fresh or canned/jarred.  Plain or pickled.  Any kind of beet will work here.  Canned beets are a staple in my house.  They have great texture and earthiness.  A little too earthy for your taste?  Try them pickled.

Red Onion- Red onion is my favorite for eating raw.  It gives a nice zip without being quite as overwhelming as a white or brown onion.  Very thinly sliced or shaved with a peeler is the way to go.  Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad

Goat Cheese- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy.  It’s perfection with the beets and arugula.  I opted for the crumbles but you can also buy the logs and chunk it up yourself.  You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.

Roasted Pumpkin Seeds- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease.  They add a nice crispy crunch.

Toasted Pecans- Yep...I went double the crunch in this salad.  It has both a seed and a nut, but they offer two different things.  The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch.  They hit different.  Plus, toasting the pecans brings out the flavor that make you think of Fall.

 

I hope you enjoy this salad as much as I do.  It really gives you all the Fall feels (well, as much as a salad can lol) there is no shortage of arugula salad photos in case you’re ever jonesin’ to look at one.  I have several different combinations of ingredients I use: olives, capers, tomatoes, sunflower seeds..... all kinds of things.  But two ingredients are almost always present no matter what: red onion and beets.  They pair so beautifully with arugula I can’t eat it without it!  Today I wanted to share with you one of my many variations, the Fall Arugula Salad. 

 

This version makes me think of my friend/ former coworker, Maddie.  She knew my affinity for arugula salads and made a similar salad for lunch one day and shared it with me.  She even made sure I had enough of each ingredient on my plate, digging back into the bowl and giving me more of something if needed so I would always have “the perfect bite.” Now that’s a quality friend for ya!

 

This recipe is actually not much of a recipe.  The only measurements I actually give are for the apple cider vinegar dressing.  The rest is just the salad components and substitutions you can use.  Feel free to mix and match as you want and use a lot or a little of anything.  Make it your own! 

 

Apple Cider Vinegar Dressing

 

3/8 cup light tasting olive oil (or other neutral oil)

1/8 cup apple cider vinegar

1 tsp. Dijon mustard

¼ tsp. kosher salt

2 tsp. maple syrup (you can add more if you like a sweeter dressing)

A couple grinds black pepper 

 

Whisk all the ingredients together well to emulsify or add all ingredients to a small jar and shake to combine (my preferred method)

 

Other Ingredients

 

Arugula- I really like the peppery bite of arugula. It has so much flavor!  You can sub spinach or spring mix if you’d prefer, it just won’t pack as much flavor.

Sweet potato- My salad had fresh sweet potatoes that I cubed and roasted but even crisped up frozen sweet potato fries that you chop up would work great too! You can also use another roasted squash like butternut.

Beets- Red or golden. Fresh or canned/jarred.  Plain or pickled.  Any kind of beet will work here.  Canned beets are a staple in my house.  They have great texture and earthiness.  A little too earthy for your taste?  Try them pickled.

Red Onion- Red onion is my favorite for eating raw.  It gives a nice zip without being quite as overwhelming as a white or brown onion.  Very thinly sliced or shaved with a peeler is the way to go.  Nice and thin so you aren’t chomping down on a giant chunk and dispersed more evenly throughout the salad

Goat Cheese- Goat cheese is the GOAT for this type of salad (see what I did there?) It has a slight bit of tang and it’s SUPER creamy.  It’s perfection with the beets and arugula.  I opted for the crumbles but you can also buy the logs and chunk it up yourself.  You could substitute feta if necessary, but actual goat cheese (often labeled chevre) is optimal.

Roasted Pumpkin Seeds- A lot of my arugula salads contain sunflower seeds, but for Fall it is all about the pumpkin seeds! I buy them preroasted and salted for ease.  They add a nice crispy crunch.

Toasted Pecans- Yep...I went double the crunch in this salad.  It has both a seed and a nut, but they offer two different things.  The pumpkin seeds are a crispy type of crunch and the pecans are a hearty kind of crunch.  They hit different.  Plus, toasting the pecans brings out the flavor that make you think of Fall.

 

I hope you enjoy this salad as much as I do.  It really gives you all the Fall feels (well, as much as a salad can lol)