cooking zone: Thanksgiving

Showing posts with label Thanksgiving. Show all posts

Pumpkin Honey Dinner Rolls

Pumpkin Honey Dinner Rolls are perfectly tender with just a hint of pumpkin flavor to warm them up. This is a simple bread recipe that you can make without any fancy equipment. If you could bake the season into a perfect bread roll, this would be it! These rolls are absolutely irresistible. Slather 'em in your favorite condiment right out of the oven. Perfect to prepare the night before and bake the day of your holiday dinner!

Several years ago I started noticing that my daughter would get very bloated after eating dairy (mind you she is my daughter so dairy is her favorite food group - can you say 'cheese'). She loves it and eats a lot of it, so I decided to cut back a little where I could and started replacing her cow's milk with Silk products instead. She loves Silk Almond Milk and I used it in everything from cereal and coffee to french toast and dairy-free mac and cheese.

Fast forward a few years and we were able to control the stomach bloat and she eventually became able to tolerate dairy, but it made me more open to milk alternatives and more sensitive to people with dairy sensitivities and also a lover of Silk.

My relatively picky 5 year old also has struggled textural issues with some food. Meat was one of these foods. Unless meat was fine ground and hidden in something else she did not eat it. I am sure I could have pursued the issue even more, but I came up with meat-free alternatives.

For those of you that love Meatless Monday, here are some great ideas for you!

Some of our favorites are Power House Veggie Burgers, Power Packed Vegetarian Chili and Broccoli and Cheese Quinoa Power Bites. They are all loaded with nutrition and tons of protein and Munchkin loves them. My favorite moment was sitting in a burger restaurant with her (after she started eating burgers) and having her beg me for the Veggie Burger. Yes, it is that good!

With the holidays upon us and lots of family gatherings that will include a lot of loved ones with food sensitivities keep Silk in mind as your dairy free alternative. We will be bringing these Pumpkin Honey Dinner Rolls for our dairy-free family to enjoy and honestly they are so good I will be enjoying them myself.

My 5 year old (Munchkin) put it best when she said "It's great, they smell like pumpkin but they don't taste like pumpkin." I said well, what do they taste like Munchkin? She said "they taste like fall". Well there you have it from a 5-year-old.

You are going to love them!

Enjoy!

With love from our simple kitchen to yours.

RECIPE AT THE BOTTOM

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Pumpkin Honey Dinner Rolls
MAKES 24 Large Rolls | ACTIVE TIME 20 Min | TOTAL TIME 2 Hours 40 Minutes4 1/2 teaspoons active dry yeast (2 packets)
1 cup warm almond milk (110° to 115°)
1/2 cup honey
1 cup pumpkin puree (not pumpkin pie)
2 large eggs
8 tablespoons butter or butter substitute, melted (divided)
1 tablespoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
7 cups all-purpose flour

In the bowl of a stand mixer, fitted with a dough hook, add yeast, warm milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.

Add pumpkin, eggs and 6 tablespoons melted butter. Mix on medium speed until mostly combined. Add salt, cinnamon, nutmeg and 4 cups of flour. Mix on low speed until smooth. Add enough remaining flour to form a soft
dough (mine takes the whole 3 additional cups) so that it cleans the sides and bottom of the bowl. You should have a ball of tacky (not sticky) dough at this point. When you touch the dough and pull your fingers away there should not be any dough on your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it). Allow to knead for about 5 minutes.

Turn dough out onto a floured board; knead about 10 turns. Form into a loose ball. Place dough into stand mixer bowl(which should have been mostly cleaned out from the dough being kneaded in it). Cover with plastic wrap and a cloth. Let rise in a warm place until doubled, about 1 hour.

Punch dough down and we will form into 24 balls. Place dough on counter top and form dough into a loose ball. We are going to cut this ball into 24 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a log. Cut that into 3 equal pieces. Then cut each piece into 2 equal pieces. I used a bench scraper but a butter knife will work fine. When you are done you will have 24 pieces.

Place rolls on a greased 13"x19" jelly roll pan (or 2-9x13 pans). *At this point you can refrigerate to continue tomorrow, see notes.

Cover and let rise until doubled, about 45-60 minutes. Preheat oven to 350°F. Bake at 350° for 15-20 minutes or until golden brown.

Brush tops and sides with remaining 2 tablespoons melted butter. Allow to cool before serving.

DONNA'S NOTES: You can mix the dough by hand if you do not have a stand mixer. Add milk, yeast and honey to a bowl. Once the yeast blooms mix in the pumpkin, eggs, cinnamon, nutmeg and 6 tablespoons butter. Once it comes together, add 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.

You can substitute regular milk for almond milk if you do not need dairy free.

OVERNIGHT METHOD: Once the dough is formed into balls and placed on the baking sheet you can place them in the refrigerator covered with aluminum foil to bake tomorrow. To continue this recipe from the refrigerator, you will need to remove from refrigerator and remove aluminum foil. Allow dough to come to room temperature and rise. This can take longer than the 45-60 minutes as the dough has to warm up before it begins to rise. Proceed with recipe as written.

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Recipe developed by Donna Elick -
Copyright ©2015 – All rights reserved.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Classic Slow Cooker Stuffing

Classic Slow Cooker Stuffing starts with sausage, bacon and fresh herbs. An American favorite now comes to you in a simple crockpot recipe. With options for a simple prep of this dish you can have it ready to cook in about 10 minutes. Now, you can't beat that! Classic Slow Cooker Sausage Herb Stuffing that is bursting with flavor is sure to be the star of the show. Sorry turkey!

It is almost Thanksgiving and all I can think about is the stuffing. I know I shared my stuffing love affair with you a few weeks ago with our fabulous Sausage, Cranberry, and Apple Stuffing recipe. It really is my best ever all time favorite stuffing. But, honestly not everyone wants 'fancy' stuffing. I get that. So with all the requests we have been getting for crockpot recipes for Thanksgiving I recreated a family classic.

As long as I can remember (and for many years before I knew them) my mother-in-law Gigi has been making a classic midwestern/southern stuffing with sausage and bacon. Some years it would be sausage only, but honestly my favorite was with a double helping of the pork.

Knowing y'all are begging for slow cooker recipes to simplify your life, I recreated a family favorite. Classic Slow Cooker Stuffing starts with sour dough bread, sausage, bacon and fresh herbs. It is destined to be the star of the show. It's so good that we ate it for dinner last night.

If you are in a time crunch, try substituting out store bought plain stuffing cubes, precooked sausage links (chopped) and bacon crumbles. It cuts the prep time to about 10 minutes. With a stuffing recipe this fabulous you will be making it over and over.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! 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.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Classic Slow Cooker Stuffing:

Fresh herbs give the dish incredible flavor, but if you must substitute cut recipe in half and use dried herbs. Be sure to crunch them in your hand as you add them to help release the fragrance of the herbs.
To leave the stuffing warming for up to 2 hours, stir occasionally and add more chicken stock over stuffing to keep moist.
If you prefer celery in your stuffing add 1 cup chopped celery to the skillet with the shallots. Cook until shallots are translucent. Proceed with recipe.
*If you are in a time crunch, try substituting out store bought plain stuffing cubes, precooked sausage links (chopped) and bacon crumbles.
This dish was prepared in a 5 quart oval crock pot.

What you will need to make Classic Slow Cooker Stuffing:

Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite crockpot / side dish recipes:

Best Ever Slow Cooker Creamed Corn
Best Ever Crockpot Mashed Potatoes
Best Ever Sweet Potato Casserole (Boston Market Copycat)

Yield: 12Author: Donna Elick

Classic Slow Cooker Stuffing

Classic Slow Cooker Stuffing starts with sausage, bacon and fresh herbs. An American favorite now comes to you in a simple crockpot recipe. With options for a simple prep of this dish you can have it ready to cook in about 10 minutes. Now, you can't beat that! Stuffing that is bursting with flavor is sure to be the star of the show. Sorry turkey!

prep time: 30 minscook time: 4 hour and 30 minstotal time: 4 hours and 60 mins

Ingredients

1 large loaf sour dough bread (about 1 pound 8 ounces), cubed (about 12 cups)*
20 ounces Applewood smoked bacon*
1 (16 ounce) natural pork sausage roll*
1 shallot, finely diced
1/2 cup chopped fresh parsley
3 tablespoons finely chopped fresh sage, divided
1 tablespoon finely chopped fresh rosemary
1 teaspoon fresh thyme (1 sprig)
4 tablespoons unsalted butter, divided
2 1/2 - 4 cups chicken stock
2 eggs, beaten

Instructions

Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Once preheated bake for 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into an extra large bowl. Set aside.
Preheat oven to 400°F. Prepare a baking sheet with aluminum foil, lay bacon on sheet in one layer. It can be touching, but don't let it overlap.Bake 20-25 minutes until bacon is crisp. Dry on paper towel. Once cooled. Chop and pour on top of bread.
While bacon is cooking prepare ingredients. Dice shallot and chop herbs. Set aside. Butter slow cooker with 2 tablespoons butter. Set aside.
Meanwhile; in a large skillet over medium heat, combine sausage and 1 1/2 tablespoons sage. Cook sausage using a spatula to break it up as it cooks. Cook through, but do not brown add shallots to pan. Cook until shallots are translucent. Add 2 tablespoons butter and 2 1/2 cups chicken stock. Bring to a boil. Pour mixture over bread cubes. Add herbs into bowl. Add beaten eggs. Toss gently until combined with a wooden spoon. If stuffing is not moist add more broth 1/2 cup at a time until stuffing mixture is moist, but not soaked. Pour into crockpot. Press down on mixture gently and cover.
Cook on low for 4 hours. Add more chicken stock as necessary. Serve and enjoy!

DONNA'S NOTES

Fresh herbs give the dish incredible flavor, but if you must substitute cut recipe in half and use dried herbs. Be sure to crunch them in your hand as you add them to help release the fragrance of the herbs.
To leave the stuffing warming for up to 2 hours, stir occasionally and add more chicken stock over stuffing to keep moist.
If you prefer celery in your stuffing add 1 cup chopped celery to the skillet with the shallots. Cook until shallots are translucent. Proceed with recipe.
*If you are in a time crunch, try substituting out store bought plain stuffing cubes, precooked sausage links (chopped) and bacon crumbles.

https://zeromediasystem.blogspot.com//search?q=sausage-cranberry-and-apple-stuffing

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Bacon Beer Cheese Stuffing (With Video)

Bacon beer cheese stuffing will kick your side dish game to the next level! Classic stuffing spiked with citrus beer, savory bacon, and cheddar cheese.

When it comes to comforting side dishes, this Bacon Beer Cheese Stuffing hits all the marks. And by marks, I mean the three crucial flavor profiles that simply make any dish better.

First, there’s the bacon. Because, well… bacon. I don’t think I really need to sell you on the deliciousness of bacon, but if I do, just imagine everything amazing about savory meats in the form of a crispy culinary treat. It just makes everything better, and there’s a hefty portion of it in this stuffing.

Then, there’s the beer. Beer has a way of adding a ton of depth to the flavor of a recipe, and especially when used in conjunction with meats like bacon. Even if you’re not a fan of drinking beer you may love it’s when cooked with the right ingredients. I opted to use Blue Moon in this recipe, and the hints of citrus really made the flavor pop.

And, finally, there’s the cheese. I don’t know about you, but I’m always looking for new ways to add cheese to my life, and what better way is there than baking it in a dish that’s 90% French bread?

I certainly can’t think of any!

All fangirl-fawning over the ingredients aside, I must admit that this stuffing recipe surprised me with how good it was. I grew up enjoying the more “traditional” forms of stuffing, which usually meant a lot of bread with a little bit of seasoning. And don’t get me wrong – there’s absolutely nothing wrong with that. Classics are classics for a reason. Stuffing doesn’t have to be a wallop of flavor for it to still be good.

This recipe may be a bit more time-intensive (due to cooking up all that amazing bacon) but since you don’t use the bacon grease in this recipe, you can also opt to use pre-cooked bacon. I know not everyone is a fan, but it can be a great alternative in a pinch. I’ve used pre-cooked bacon in many baked dishes and still loved them just as much.

So if you’re ready to take your side dish game to the next level for your next dinner, holiday, or rainy Sunday, this stuffing is more than worth a walk on the wilder side.

We are talking bacon, beer, and cheese, after all.

How can you go wrong with that?

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.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Bacon Beer Cheese Stuffing:

What you will need to make Bacon Beer Cheese Stuffing:

A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite Thanksgiving recipes:

Best Ever Slow Cooker Creamed Corn
Slow Cooker Cheesy Bacon Potato Casserole
Boston Market Copycat Sweet Potato Casserole

See how easy this Bacon Beer Cheese Stuffing is to make. Watch the video!!!

Yield: 8Author: Chrisy Elliott

Bacon Beer Cheese Stuffing

This bacon beer cheese stuffing will kick your side dish game to the next level! Classic stuffing spiked with citrus beer, savory bacon, and cheddar cheese.

prep time: 15 minscook time: 70 minstotal time: 85 mins

Ingredients

3/4 cup butter
2 stalks celery, chopped (roughly 1/2 cup)
1 large sweet onion, chopped (roughly 1/2 cup)
1 pinch salt
1 pinch pepper
1/2 cup beer (such as Blue Moon)
2 large eggs
1 teaspoon Worcestershire sauce
2 cups low-sodium chicken broth
10 cups French bread, cubed, dried out overnight
10 slices thick-cut bacon, cooked, drained, and chopped, divided
1 cup shredded mild cheddar cheese, divided
1 tablespoon fresh thyme, chopped and divided
2 teaspoons fresh sage, chopped

Instructions

Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray, then set aside.
Melt butter in a skillet over medium heat. Add celery and onions and season with salt and pepper, to taste. Cook for 6-8 minutes or until veggies are tender. Add beer to skillet and bring to a simmer. Cook for 2-4 minutes, stirring occasionally, or until liquid is reduced by 1/2 and an opaque golden color. Remove skillet from heat.
In a small bowl, whisk eggs until well beaten, then pour in Worcestershire sauce and chicken broth. Stir until mixed, then set aside.
In a large mixing bowl, add French bread, 1/2 of the bacon, 1/2 cup mild cheddar, 1/2 tablespoon thyme, and sage, then toss to mix. Pour beer buttery veggies and chicken broth mixture in the bowl and then gently mix until bread is thoroughly saturated.
Pour stuffing in prepared baking dish and gently smooth into an even layer. Garnish the top of the stuffing with the remaining bacon, mild cheddar, and thyme.
Cover baking dish with aluminum foil and cook for 40 minutes. Remove foil and bake for another 20-30 minutes or until the top of stuffing is lightly crisp and golden brown.
Serve Bacon Beer Cheese Stuffing immediately.

https://zeromediasystem.blogspot.com//search?q=bacon-beer-cheese-stuffing-recipe

Author musicforlive

Cheesy Bacon Green Bean Casserole

Cheesy Bacon Green Bean Casserole ain't your grandma's recipe! This modern take on the classic recipe features green beans in a rich and creamy bacon mushroom cheese sauce that will change Thanksgiving forever! Cooking from scratch has never been so easy.

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious slow cooker meal perfect served for breakfast, Brinner or even as a perfect side holidays with family and friends, starring one of my favorite ingredients: Bacon!!!

You know growing up the 'traditional' green bean casserole was not a tradition in my house. My mom made a lot of scrumptious side dishes on the holidays but not the oh so popular green bean casserole. When I moved out to Arizona, Chad and I would spend the holidays with his family. Every holiday there was a green bean casserole.

Let's just say that his family loved it and there was never a bite left.

Years later the idea of a green bean casserole came back into my mind, but I started thinking about how I could completely revamped the famous semi-homemade version into modern rendition of the green bean casserole that will change your life and the way you do holiday dinners!

It all starts with that heavenly bacon. After it is fried and set aside, the entire dish is built on the bacon. Starting with the mshrooms and onion sauted in the bacon drippings. Then the cheese sauce is built on top of that. It just gets better and better. We used thawed frozen green beans for convenience, but you can use fresh if they are available. Just blanch them first.

To finish off this masterpiece, we have opted for crisp bacon for the addictive crunch that you are familiar with, but with so much flavor! This recipe completely redefines green bean casserole. It is sure to be on our Thanksgiving table year after year.

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

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.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Cheesy Bacon Green Bean Casserole:

You can also use blanched fresh green beans, when available.
Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.
Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

What you will need to make Cheesy Bacon Green Bean Casserole:

12" Cast Iron Skillet -

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite Thanksgiving side dish recipes:

Best Ever Slow Cooker Creamed Corn
Sausage, Cranberry and Apple Stuffing
Fully Loaded Extreme Cheesy Potato Casserole
Simple Cranberry Sauce

Yield: 8

Author: Donna Elick

Cheesy Bacon Green Bean Casserole

Cheesy Bacon Green Bean Casserole ain't your grandma's recipe! This modern take on the classic recipe features green beans in a rich and creamy bacon mushroom cheese sauce that will change Thanksgiving forever! Cooking from scratch has never been so easy.

prep time: 20 Mcook time: 40 Mtotal time: 60 M

Ingredients

1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon, cut into 1/2"-3/4" pieces
8 ounces sliced baby bella (aka crimini) mushrooms
1/2 medium yellow onion, sliced
3 garlic cloves, minced
1/4 cup all-purpose flour *see gluten-free notes
1 teaspoon kosher salt, more to taste
1/2 teaspoon fresh ground black pepper
1-2 pinches red pepper flakes, to taste
2 cups whole milk
1 cup (4 ounces) shredded sharp cheddar cheese
24 ounces frozen green beans, thawed

Instructions

How to cook Cheesy Bacon Green Bean Casserole

In a cold large (12") cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.
Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.
Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.
Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.
Add milk and stir to combine. Remove from the heat, add the cheese a handful at a time and stir between each addition. Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon. Stir to combine, cook until green beans are warmed through, about 2 minutes. Top with remaining bacon.
Serve and enjoy!

DONNA'S NOTES

You can also use blanched fresh green beans, when available.
Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.
Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

https://zeromediasystem.blogspot.com//search?q=cheesy-bacon-green-bean-casserole

Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.

Author musicforlive

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.

Enjoy!

With love from our simple kitchen to yours.

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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!

=================================================================

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.

PRINT RECIPE

Author musicforlive

Bacon Wrapped Herb Roasted Turkey

Bacon Wrapped Herb Roasted Turkey takes dinner to a whole new level with this amazing recipe. The bacon becomes a crisp and delicious layer of flavor in this show stopping dish. You will enjoy a moist and tender herb roasted turkey unlike anything you have ever eaten!!!

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you the most amazing turkey ever. How do you take your turkey to the next level? Easy you incorporate one of my favorite ingredients: Bacon!!!

This is the most amazing turkey I have ever eaten. Ever! Imagine the most flavorful herb roasted turkey you have ever eaten, wrapped in bacon and cooked to perfection. It all ends with an amazingly crisp bacon coating on top of moist, tender and flavorful turkey. The bacon and herbs infuse into the turkey to create this sumptuous, glorious turkey that is utterly life changing.

I have been enjoying my prized herb roasted turkey for years. It is simply made with an amazing blend of herbs and butter that is slathered all over the turkey and under the skin. It comes out of the oven perfectly cooked, tender and flavorful. You might even think that it couldn't possibly get any better.

Until, we are in the middle of our Bacon Spectacular Thanksgiving celebration with Cheesy Bacon Green Bean Casserole, Slow Cooker Cheesy Bacon Potato Casserole, Traditional Bacon and Sausage Herb Stuffing, and Sausage, Cranberry and Apple Stuffing (which technically has sausage in it but it is the best stuffing ever!!!)... What could possibly complete this amazing menu?

Oh yes, that's right a bacon wrapped turkey!!! It is as amazing as it looks. Check out the recipe for some fantastic tips to make the bacon wrapping super easy.

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator to see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!

Enjoy!

With love from our Simple Kitchen to yours.

CLICK HERE FOR RECIPE

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Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.

Recipe developed by Donna Elick -

CLICK HERE FOR RECIPE

Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own.
Sumber https://www.theslowroasteditalian.com

Author musicforlive