Daily Prompt; Simply Irresisible

http://dailypost.wordpress.com/2013/11/26/daily-prompt-irresistible/#like-61896, DP, Daily Prompt

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Daily Prompt; Simply Irresisible

http://dailypost.wordpress.com/2013/11/26/daily-prompt-irresistible/#like-61896, DP, Daily Prompt

Tell us about the favorite dish or food that you simply cannot turn down.

 

Photographers, artists, poets: show us TEMPTATION.

This is the easiest post to write. My mouth is watering just thinking about it. Anything to do with cream cheese, coolwhip, and light and tasty.

Carrot Cake Roll

 

Yield: 12 servings

1 slice

Recipe adapted from my Mother-in-Law’s Pumpkin Roll.

Ingredients

For the Cake:

• 3 eggs
• 2/3 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 3/4 cup flour
• 2 cups shredded carrots (about 2 medium carrots)
• Powdered sugar, to aid in rolling

For the Filling:

• 6 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
2. Beat eggs at high-speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

 

Reese’s Peanut Butter Cookie Dough Dip

 

Yield: serves 10-12

A decadent dip filled with chocolate chips and Reese’s PB cups.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup creamy peanut butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup semi sweet mini chocolate chips
  Recipes
• 8oz pkg Reese’s peanut butter cup Minis (or about 1 1/2 cup chopped Reese’s cups)

Instructions

1. In a small saucepan over medium heat, melt butter. Whisk in the sugar and heat until sugar dissolves (about one minute). Remove from heat immediately add vanilla and allow to cool to room temperature (very important).
2. In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy (about 3-4 minutes, don’t skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini chocolate chips and mini Reese’s cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

 

Do You Think Al Will Like This?

All recipes is where I borrowed this recipe from. It is called Iced Pumpkin Cookies.

The recipe may not be readable to all, so here are the directions.

ingredients

2 1/2 cups all-purpose flour

1t. baking powder

1t. baking soda

2t. cinnamon

1/2t. nutmeg

1/2t. cloves

1/2t. salt

1/2 cup melted butter

1 1/2 cups white sugar

1 cup canned pumpkin

1 egg

1 t. vanilla

2 cups confectioner’s sugar

3T. milk

1 T. melted butter

1 t. vanilla extract

Directions

Preheat oven to 350 degrees F (175degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt, set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1t. vanilla to butter mixture, and beat until creamy. Mix in with dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15-20 minutes in oven. Cool cookies, then drizzle glaze with fork.

To make glaze: Combine confectioner’s sugar, milk, 1T melted butter, and 1 t. vanilla. Add the milk as needed, to achieve drizzling consistency.

Now I adjusted my recipe. This is what I did.

I added whole wheat flour instead of white flour. I added 1 t. cinnamon, plus 1t. pumpkin spice, instead of the spices above. I used Splenda instead of regular sugar.

For the icing I made mine with 1/2 stick of melted butter, 1t. almond extract, instead of the vanilla. I didn’t glaze, I made the icing stiff enough to spread. I want to taste my icing!

Baking A Birthday Cake, Unexpected Ingrediant!

It was my husband’s birthday. I had thought of different ways to celebrate it with him. After mindless thoughts went through my head, I decided the best way to show him I loved him, was to be simply me.

I wrote a grocery list, planning out the menu for his evening meal. I wrote down his favorite foods and then went to my recipe book and checked to see what I already had at home. If I didn’t have it I marked it on my list. I looked up a white cake mix. I was not going to buy anything pre-mixed. It didn’t sound too hard to make, so I jotted down the recipe and added confectioner sugar to my list and food coloring and some sprinkles for added looks.

I got myself ready and drove to the grocery store. The store wasn’t too busy, and  in no time at all, I had my list completely checked off.

Back at home, I changed into more comfort style clothing and started first on baking the cake. I got it all mixed and tasted the edge of the beater, and realized what a good job I had done.  Instead of making one big cake, I decided to make smaller ones by using cup cakes. This way he could have one anytime he chose, and even take one with him to work in his lunch box.

One batch was finished baking, and I prepared the next batch to go into the oven. As I set the timer for the oven, I went on to start the preparations for the roast. I was having his favorite. Roast and potatoes and carrots with a velvety sauce, with just the right spices.

I heard the door bell ring, and I glanced at the timer, and saw that I had enough time to go answer the door. It was the mailman bringing my husband a gift box. I signed for it, and took it and set it on the dining room table. Husband would see it first thing when he entered their home.

When I returned to the kitchen to check on my cupcakes, I walked into the scene above. I guess I wasn’t the only one in the house that wanted to help celebrate this birthday!