cooking zone: Alli

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Pumpkin Roll

A Classic Pumpkin Cake Roll will never go out of style for your holiday treat! Easy, tasty and fun. It is the perfect dessert to end your holiday meal!

We are a big pumpkin loving family. Except for the fact that we aren’t the biggest fans of pumpkin pie, well maybe not 'we' so much as 'me'. So when I can make a different type of treat that has pumpkin it will always satisfy that inner craving!

Hey, I’m Alli, and I blog over at Tornadough Alli. I’m a self-taught baker and cook born and raised in the Midwest. I LOVE and yes it deserves all caps, desserts. But savory also holds a place in my heart. Over at my site, you’ll find easily approachable meals, fast fix family favorites, delicious desserts and drool-worthy cakes. I can’t wait to share with you my love for food and hope you all enjoy it as much as we do!

One thing that we like to make every year for an alternative to the traditional pumpkin pie is this Classic Pumpkin Cake Roll. It has all the flavors of a pie, but rolled up tightly around a delicious cream cheese filling, I mean who can beat that! I’m a huge frosting gal, so when I can get frosting in each and every bite, I’m in!

Now I know that a lot of people are really nervous about cake rolls, and you REALLY shouldn’t be. In all honesty, they are actually pretty simple, if you can take on a layer cake you can take on this delicious thing.

One bowl is all you need to make this tasty cake. Mix everything together and you pour it all into a parchment lined jelly roll pan. Now I always highly recommend someone having a jelly roll pan in your kitchen! It’s not just good for these cake rolls!

There are so many different uses that you can use your jelly roll pan for...bars, sheet cakes, you name it! It is a multi-purpose pan despite the name jelly roll. But, my all-time favorite use for it has and always will be making yummy cake rolls!

This delicious cream cheese filling is super simple and easy to whip up. The hardest part of this whole dessert is the time that you will wait for it to cool to fill, and to cool to set up. It’s so hard to not want to dig into this right away and just devour the whole darn thing.

So if you want to go a little untraditional yet still classic this holiday season then this Classic Pumpkin Cake Roll is just what you need. It gives you a cake option but still keeping the amazing and ever delicious pumpkin flavor!

HELPFUL TIPS TO MAKE THIS PUMPKIN ROLL:

Spray the pan with non-stick spray before adding parchment paper to keep it from sliding around.
Make sure the cake is hot when you roll it up, or it may crack.
Use unflavored dental floss to cut perfect slices into the cake roll.

WHAT YOU WILL NEED TO MAKE THIS PUMPKIN ROLL:

Tea towel - perfect for everyday kitchen use and a million other things! I love my tea towels.
10x15 jelly roll pan - I use my jelly roll pans for everything from baking, prep for barbecuing, containing Legos and crafts.

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Check out more of our favorite non-traditional pumpkin recipes: Click on the image or the bold recipe title and it will open each one in a new tab!!!

Caramel Spiced Pumpkin Parfait brings your favorite fall flavors together in this incredible 4 layer trifle! Truly a taste of autumn in a glass. A simple recipe that is perfect for individual servings or a big trifle dish for the holidays. This would be perfect for Thanksgiving!

Pumpkin Spice Latte Rice Pudding is the epitome of fall comfort food. This simple recipe brings together the ever-popular flavors of the pumpkin spice latte in a rich and creamy rice pudding that is my latest obsession! This recipe is so simple it just about cooks itself!

Pumpkin Slab Pie is the perfect fall dessert for a crowd! Creamy pumpkin pie on top of a buttery homemade crust, top it with whipped cream or serve a la mode!

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Pumpkin Roll

SERVES 12 | PREP TIME 25 Min | COOK TIME 15 Min

3 large eggs
1 cup granulated sugar

3/4 cup all-purpose flour
2/3 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon baking soda

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger
Powdered sugar for dusting

Filling:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 375°F.

Line a 15”x10” jelly roll pan with parchment paper, set aside.

In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.

Pour the batter into your prepared baking pan and spread it out to the sides.

Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.

While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.

Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.

Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.

Once chilled, dust with powdered sugar, slice and serve.

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Sumber https://www.theslowroasteditalian.com

Author musicforlive

Hot Chocolate Cupcakes

Hot Chocolate Cupcakes are rich, chocolaty and delicious with a glorious marshmallow buttercream on top! It is the perfect recipe to warm you up this winter! Ooey and gooey with every 'hot chocolate' bite!

Some would say that there is nothing more delicious than a cupcake. Well now that it has cooled off how about adding a little warmth to your sweet tooth. These Hot Chocolate Cupcakes are an utterly tasty treat that you won’t want to miss.

Hey guy’s its Alli from Tornadough Alli! This is my second recipe for Donna and Chad and I can’t wait to share these Hot Chocolate Cupcakes with you! A delicious chocolate cake is baked up and stuffed with a whole marshmallow. It’s then frosted with a marshmallow buttercream and topped with some chocolate sprinkles.

Now if you love more marshmallow in your hot chocolate then the drink itself (I’m guilty) then these cupcakes are for you! The warm cupcake melts the marshmallow stuffed inside making it ooey and gooey with each and every bite!

HELPFUL TIPS TO MAKE HOT CHOCOLATE CUPCAKES:

Spray your cupcake liners. This helps not having to have any cake stuck to the liner when pulling them off.
I like to use the large marshmallows but you can use multiple small ones if you have that on hand!
Cut center out of cupcakes right out of the oven, this helps the marshmallow melt slightly inside, if you don’t want to handle them hot then place the cupcakes back into the oven for a few minutes after you’ve inserted the marshmallow to let it melt slightly.

WHAT YOU WILL NEED TO MAKE HOT CHOCOLATE CUPCAKES:

12 Count Cupcake Pan, I like the 12 count cupcake pan because usually it’s enough to make one batch of cupcakes.
Cupcake liners, we buy a mixed colored stacked batch of liners from the store, gives us lots of different choices for colors based on what cupcakes we make.
Hand mixer or stand mixer, these are essential in properly incorporating ingredients when baking, I highly recommend one or both.
Cupcake corer, these come in handy and you can purchase a corer/scoop which is one tool made by Wilton and other various companies for a few dollars online.

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Check out more of our favorite cupcake recipes: Click on the image or the bold recipe title and it will open each one in a new tab!!!

Black and White Cupcakes - Luscious chocolate cupcakes with delectable chocolate ganache and the best vanilla bean cream cheese frosting you ever sank your teeth into.

Caramel Apple Spice Cupcakes is insanely moist and delicious with grated apple! And a caramel filling and vanilla bean frosting that will blow your mind.

A cupcake packed with the fabulous flavors of the Classic Margarita. Boozy Margarita Cupcakes are the perfect way to celebrate any occasion!

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Hot Chocolate Cupcakes
SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

Cupcakes:
3/4 cup all-purpose flour
1/2 cup dutch processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 cup milk
12-16 large marshmallows

Frosting:
1 cup butter, room temperature
1 teaspoon almond extract
3-4 cups powdered sugar
1 (7 oz) container marshmallow creme
Chocolate sprinkles, optional

Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside.

In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.

Fill each cupcake liner half full with batter and bake for about 20 minutes or until top springs back and toothpick comes out clean.

Remove from oven and immediately remove the center of each cupcake (using the cupcake corer or a spoon or melon baller) and press the center down slightly.

Stuff with marshmallows and let sit until cooled. The marshmallows should melt slightly, if you choose to let cupcakes cool before your stuff then return to heated oven for 1-2 minutes.

Meanwhile to make your frosting in large bowl beat your butter until smooth and fluffy. Add in your extract and continue to beat until blended.Add in your powdered sugar 1 cup at a time, lastly add in your marshmallow cream and beat until incorporated.

Place frosting in piping bag fitted with a star tip and pipe swirls on top of your cupcakes. Sprinkle with chocolate sprinkles if desired.

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Author musicforlive

Cheesy Pepperoni Pizza Breadsticks

Cheesy Pepperoni Pizza Breadsticks with a tender pizza dough loaded with ooey gooy cheese and topped with pepperoni. These cheesy breadsticks are the ultimate recipe for pizza night!

Cheesy Breadsticks taken to a whole new level!

If you're anything like me then you guys are HUGE pizza lovers! I mean we do pizza at least once a week around here. My kids are obsessed and we are too! Sometimes we get take out but whats more fun is when you can make it homemade. These Pepperoni Pizza Stuffed Breadsticks are our FAVORITE treat to go along with dinner!

Hey guy’s its Alli from Tornadough Alli! This month I'm super excited to share these Pepperoni Pizza Stuffed Breadsticks with you. Delicious pizza dough is stuffed with two types of cheese, some seasonings and then its all wrapped up and brushed with some butter and topped off with pepperoni and more cheese, drool!!

These breadsticks are super customizable, but trust me once you make these you won't be wanting to head to your local pizza joint any longer! These are super easy to whip up and disappear in seconds, you won't be able to keep your hands off!

Helpful Tips to Make Cheesy Pepperoni Pizza Breadsticks:

Bake on parchment paper, it helps with the gooey cheesy goodness cleanup.
Preheat your oven to warm before you let it rise, it helps speed up the process.
Rotate your pan halfway through baking, it helps the dough brown evenly.

What You Will Need to Make Cheesy Pepperoni Pizza Breadsticks:

Basting Brush -
Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Stand mixer is amazing appliance in my kitchen. I highly recommend making the investment.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite cheesy stuffed recipes:

Cheesy Stuffed Pretzel Bombs

Cheesy Pepperoni Pizza Bombs

Jalapeño Popper Cheesy Pretzel Bombs

Cheesy Bacon and Egg Breakfast Bombs

Yield: 8-10Author: Allison Miller

Cheesy Pepperoni Pizza Breadsticks

Cheesy Pepperoni Pizza Breadsticks with a tender pizza dough loaded with ooey gooy cheese and topped with pepperoni. These cheesy breadsticks are the ultimate recipe for pizza night!

prep time: 1 hour and 15 MINScook time: 15 MINStotal time: 1 hours and 30 mins

Ingredients

3/4 cup water (110-120°F)
1 tablespoon granulated sugar
1-1/2 teaspoons active dry yeast
1 3/4 cup all-purpose flour
Pinch of salt
1-1/2 cups shredded mozzarella cheese
1 cup shredded Colby Jack cheese
1 teaspoon garlic powder, more for topping
1 teaspoon dried parsley, more for topping
3 tablespoons melted butter
1/4 cup sliced pepperoni

Instructions

Preheat oven to warm.
In the bowl of a stand mixer fitted with a dough hook, mix together your water, sugar, and yeast and let sit for 10 minutes to proof.
Add in your flour and salt and turn onto medium and let the dough come together. Knead about 5-6 minutes.
Spray a large bowl with cooking spray and place dough into the bowl, cover with clean kitchen towel.
Turn oven off and place the bowl with dough inside and let rise until doubled in size, about 1 hour.
Once risen, punch the dough down and turn onto a lightly floured surface and roll into a 12"x12" square, place on parchment paper and set on baking sheet, set aside.
Preheat oven to 400°F.
In a medium bowl mix together your cheeses, garlic powder, and dried parsley.
Reserve 1/2 cup of cheese mixture and sprinkle the remaining cheese mixture on one half of your dough.
Fold dough in half, over your cheese mixture, and pinch edges to close.
Using a pizza cutter or knife, slice into 1" breadsticks leaving attached where you folded it.
Brush with melted butter and sprinkle with a little more of your garlic powder and parsley then sprinkle with remaining cheese and pepperoni.
Bake in the oven for 15-18 minutes, rotating your pan halfway through.
Remove from oven and enjoy!

Notes

You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast and sugar to a large bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.

Author musicforlive

Italian Sausage and Pepper Sliders

Italian Sausage and Pepper Sliders are meaty, cheesy and gooey. They are the ultimate comfort food for game day, get-togethers of just a good hearty meal!

Sliders are life to me and they are one of those meals that are just easy to whip up and put together that really takes little effort and is a quick and easy meal that you can get to the table fast. That’s what makes these Sausage and Pepper Sliders one of my absolute favorite meals to make!

Hey guys it’s Alli from Tornadough Alli! I’ve been having so much fun creating some drool-worthy recipes for Donna and Chad and today I’m bringing you these epic Italian Sausage and Pepper Sliders!

If you love ooey gooey meat and cheese then these sliders are a must make! Full of Italian sausage, red and green peppers, onions and a boat load of cheese, these sliders are the perfect meal for pretty much any time of the year!

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Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

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HELPFUL TIPS TO MAKE ITALIAN SAUSAGE AND PEPPER SLIDERS:

Use an 11”x7” baking pan, they fit the amount of buns needed in the recipe absolutely perfect!
Use ground italian sausage for easy prep, you can use links but it takes more work removing the casing.
Put cheese on the bottom and top of your filling! It acts like glue and holds these meaty things together!
We love using Hawaiian slider buns, but any slider buns will work awesome.

WHAT YOU WILL NEED TO MAKE ITALIAN SAUSAGE AND PEPPER SLIDERS:

11”x7” glass baking dish - (metal works too) but I love this set!
A pastry or basting brush - I use this for everything from greasing pans to basting food.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite slider recipes:

Cheesy Sausage and Egg Breakfast Sliders
Chicken Parmesan Sliders

Yield: 12Author: Allison Miller

Italian Sausage and Pepper Sliders

Italian Sausage and Pepper Sliders are meaty, cheesy and gooey. They are the ultimate comfort food for game day, get-togethers of just a good hearty meal!

prep time: 15 minscook time: 30 minstotal time: 45 mins

Ingredients

12 slider buns, split (we love Hawaiian)
1 pound ground Italian sausage (hot, mild or sweet)
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
1 cup marinara sauce
3 cups shredded mozzarella cheese, divided
1/4 cup butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Instructions

Preheat oven to 350°F.
On stove saute together your Italian sausage, peppers and onions until no longer pink and vegetables are tender, remove from heat, drain and set aside.
Place the bottom half of your sliders in your baking pan and sprinkle with one cup of cheese.
Top with your sausage and pepper mixture.
Spread your marinara over the top and sprinkle with remaining cheese. Place top of your buns over your cheese.
Bake, uncovered, 20-25 minutes or until golden brown and heated through.
In small bowl mix together your melted butter, Italian seasoning and garlic powder.
Spread over the top of slider buns, reserving just a little bit to brush on after they are done baking.

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Sumber https://www.theslowroasteditalian.com

Author musicforlive