Carmel Apple Smoked Gouda Galette

I love galettes. It's the crust. And in this case, it's the crust and the apples and the cinnamon.

And... I'll be honest the whole thing.

Plus galette sounds so fancy when it's really easy as pie (well, easier, really!)

When Chuck talks about the perfection of pear and gruyere in Pushing Daisies, I could be convinced that she was actually talking about this apple and gouda galette.  And her aunts have good taste in flavor combinations.

(Here's the trailer if you haven't seen it. It's a pretty cute show.)

"Energy" by The Apples in Stereo

From Joanne Eats Well With Others

Ingredients

For the crust

• ¾ cups Bob's Red Mill Organic Unbleached All Purpose White Flour

• 2 tbsp stone-ground yellow cornmeal

• 1½ tbsp sugar

• ½ cup grated smoked Gouda

• 3.5 oz unsalted butter, cubed and chilled

• 1-2 tbsp ice water

For the caramel

• 1⅓ cups sugar

• ¾ cup heavy cream

• ¼ cup light corn syrup

• 4 tbsp unsalted butter, cubed

• ½ tsp kosher salt

For the galette

• 1½ lb Pink Lady apples, peeled, cored, and thinly sliced

• ½ cup light brown sugar

Directions

For the crust, in a food processor, pulse together the flour, cornmeal, and sugar to combine. Add in the smoked Gouda and pulse for another second or two. Add in the butter and pulse until the butter is in pea-sized crumbs. Add in the water, a tablespoon at a time, just until the dough starts to come together. Pat the dough into a flat disc and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

For the caramel, put the sugar into a heavy saucepan and heat over medium heat. In a separate saucepan, heat the heavy cream and corn syrup over medium low heat to a low simmer.
As the sugar warms, it will start to melt and turn golden. Stir it using a wooden spoon to evenly distribute the sugar as it melts, just until it is all melted and a medium amber color. Add the heavy cream mixture and remove from the heat. When it settles down, return to the heat and stir just until it comes together and is smooth. Add in the butter and salt and stir until smooth. Remove from the heat and pour into a heatproof jar to cool.

When ready to bake the galette, line a baking sheet with parchment paper. In a medium bowl, toss together the apples and brown sugar. Heat oven to 325.

Roll the refrigerated pie crust out into a 13-inch circle on a floured, cool surface. Arrange the apples on the dough, leaving a 1½-inch border around the edges. Drizzle ½ cup of the caramel over the apples.

Lift one side of the dough so that it partially covers the apples and press it down. Repeat around the galette, making 5-6 large pleats, pressing firmly so that they stick together. Refrigerate or freeze for 15 minutes.

Bake for 45-55 minutes, or until the crust is golden and the apples are tender. Let cool completely before serving.

Red Velvet "Mug" Cakes with Cream Cheese Frosting

I know. I finally went all pinterest with a mug cake.

Well, it had to happen eventually/

Spiral from putting the lid on. 

I was meeting up with someone just visiting for this weekend, so what is more travel-proof for the ride home than a mug cake?

(And it's delicious too!)

"I Think I See the Light" Cat Stevens

Adapted into mug cake from One Girl Cookies

Makes 4 mason jar mugs

Ingredients

2 cups plain whole-milk yogurt

2 teaspoons vanilla extract

2 teaspoons red food coloring

2 teaspoons distilled white vinegar

16 tablespoons (2 sticks) unsalted butter, at room temperature

3 cups sugar

4 large eggs

4 cups all-purpose flour

2⁄3 cup Dutch-processed cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon table salt

Cream Cheese Frosting

• 4 oz cream cheese, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1⁄8 teaspoon table salt
• 1 teaspoons vanilla extract
• 2 1/4 cups (1/2 lb) confectioners’ sugar, plus more if needed

Directions

Preheat the oven to 350°F. Prepare four mason jar mugs by greasing them with cooking spray

In a medium bowl, combine the yogurt, vanilla, food coloring, and vinegar. Stir well.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light yellow and fluffy, about 3 minutes. Add the eggs one at a time and mix for 1 minute.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the yogurt mixture. Add another third of the flour mixture and all the remaining yogurt mixture. Remove the bowl from the mixer, and fold in the remaining flour mixture until fully incorporated. Pour the batter into mugs, filling halfway.

Bake, rotating halfway through, for 40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cakes cool in the pans for 20 minutes. Let cool completely over onto a wire rack.

Pipe cream cheese frosting over the top of the cake to fill the mason jar mug. Add sprinkles if desired.

Cream Cheese Frosting

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until soft and creamy, 5 minutes. Add the salt and vanilla, and mix for 30 seconds on low speed. Scrape down the sides of the bowl. With the mixer running on low speed, add the confectioners’ sugar. Scrape down the bowl, and then beat the mixture for 1 more minute. If the consistency is too soft for frosting the cake, add more confectioners’ sugar, a tablespoon at a time, until you reach the desired consistency.

Butterbeer Cupcakes with Treacle Frosting

I'm a huge Harry Potter fan, like to the point when it annoys me when people don't know really minute details of the wizarding world and don't have their house sorting exactly figured out.

 Do people really exist that don't know their Hogwarts house?

I'm not a huge butterscotch person, but I had to try these! And I'm glad I did. They are the epitome of fall in a cupcake, and are like biting into instant comfort (like butterbeer should be).

This one I'm not copying over (though I have to say go with the pumpkin beer instead of cream soda if you can! It's so good!) 

Check them out at Half-Baked Harvest!

And to listen to while baking, to get you in the Harry Potter mood:

"Hedwig's Theme"

and once you've listened to that twenty times (or more) google "wrock" and laugh at the clever lyrics.

Leftovers Club: Glazed Coconut-Lime Shortbread

I made these for the Leftovers Club. If you haven't done it you should check it out. 

These were easy to make and easy to eat. 

A little bite of sunshine.

Perfect to get your summer mood on.

And for music to help with a mini-vacation:

"Island in the Sun" Weezer

Adapted from The Flying Brownie by Shirley Fan

Ingredients

• 2 1/4 cups flour
• 1 cup sweetened shredded coconut
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temp
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 heaping tablespoon freshly grated lime zest

• 1 cup confectioners' sugar
• 2 tbsp lime juice
• 1 tsp lime zest

Directions

Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, leaving extra for overhang; set aside.

Make the shortbread: in the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Add the vanilla and lime zest; mix until combined. Add the flour, coconut, and salt and mix on low speed until combined. Transfer the mixture to the prepared pan and firmly press into the bottom of the pan. Bake until the edges of the shortbread are golden, 30 to 35 minutes. Let the shortbread cool in the pan.

Meanwhile, make the glaze: in a small bowl, mix the confectioners' sugar, lime juice, and zest until well combined.

Stuffed Figs with Lavender Honey

These looked so beautiful in Farm to Fork. When figs were in season, I dove at the chance to try this amazing recipe.

Did I mention I'd never had a fig before?

So yeah, when I was delicately and carefully piping the stuffing, I had no idea what they would taste like.

I took one bite and loved the filling, hated the fig.

Turns out I'm not a fig-person. 

My family on the other hand... loved every single one.

"Heros" David Bowie

Ingredients

• 4 tbsp honey
• 2 tbsp dried lavender flowers
• 2 oz creamy blue cheese
• 1/2 cup mascarpone cheese
• 12 fresh firm-ripe Black Mission figs, stem ends trimmed

Directions 

Combine the honey and the 2 tbsp lavender flowers in a small saucepan, and warm over low heat. Remove from the heat and steep the lavender in the honey for at least 10 minutes. Strain the honey into a small bowl and discard the solids.

In a small bowl, combine the blue cheese with the mascarpone and half of the lavender honey. Stir until almost smooth (it is okay if it is slightly chunky.) Place the blue cheese mixture in a pastry bag fitted with a plain tip, and set it aside until ready to serve (Refrigerate the bag briefly if the mixture becomes too soft.)

Using a paring knife, cut downward lengthwise into each fig as if you were preparing to cut he fig in half, but cut only about halfway through the fig. Turn the fig 90 degrees and make a second cut perpendicular to the first in the same manner using your fingers, gently pry open the top portions of the fig to create space for the cheese mixture. Pipe the blue cheese mixture into the figs. Arrange the figs on a serving plate, and garnish them with lavender flowers. Drizzle the figs with the remaining lavender honey, and serve at room temperature. 

Tiramisu

 I'd been meaning to make tiramisu for a while now.

 There is something just so elegant about this somewhat simple dessert.

 

I used the Pioneer Woman's recipe, which isn't the most authentic, but it certainly was delicious!

Ginger Rodgers and Fred Astaire "Let's Call the Whole Thing Off"

(mainly for the skating)

• 5 whole Egg Yolks
• 1/4 cup Plus 4 Tablespoons Sugar, Divided
• 3/4 cups Kahlua
• 1 cup Whipping (heavy) Cream
• 1 pound Mascarpone Cheese, Softened (Room Temperature) (or substitute cream cheese or yogurt) 
• 1-1/2 cup Brewed Espresso Or VERY Strong Coffee
• 1 Tablespoon Vanilla
• 1 package (7 Oz.) Ladyfingers
•  Cocoa Powder, For Dusting

Instructions

In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in. (Do-it-yourself double boiler!)

Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick. Cover with plastic wrap and refrigerate until cool.

Place mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Measure 1 ½ cups brewed espresso. Add remaining Marsala and vanilla. Arrange the ladyfingers in a single layer in a 9 x 13 pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine). Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semi sweet chocolate. Repeat the process two more times.

Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.

No Bake Chocolate Peanut Butter Bars

I made these at the end of the school year for an AP chemistry food day. They were so good my chemistry teacher, who usually doesn't eat too much on food days had two bars! This summer has been incredibly busy, but I'm hoping to seize these last couple of weeks and finally get back to cooking again.

"I am a Rock" Simon and Garfunkel 

Adapted from Our Best Bites

Ingredients:

1 1/2 C graham cracker crumbs (or ginger snaps)
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

Directions:

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9×13 pan.
Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

Cherry Blossom Cupcakes

While we were in D.C. in the spring, absolutely everything was cherry blossom themed.

Predictably, we came a week before the trees bloomed, but the city was still vibrating with expectation.

We passed cherry blossom smoothies, stopped for tapas at a bar that served cherry blossom sangria, and walked by a bakery serving up cherry blossom cupcakes on the way to Georgetown for a college visit.

You can tell what caught my eye.

(No, we did not wait in line to try the Georgetown Cupcakes. If you want to, order ahead on their website and skip the line!)

 "Big Black Horse and a Cherry Tree" KT  Tunstall

 

Adapted from Georgetown Cupcakes

Ingredients:

For the cupcakes:
1/2 cup fresh cherries, chopped (or frozen and defrosted if fresh not available)
2 1/2 cups flour, sifted
2 1/2 teaspoons baking powder, sifted
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 teaspoons pure vanilla extract, plus seeds from 1 vanilla bean
1 1/4 cups whole milk, at room temperature
For the cherry buttercream frosting:
16 tablespoons butter
4 cups confectioner's sugar, sifted
1 teaspoon whole milk
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4 cup of fresh cherry juice (juice squeezed from cherries; if you use frozen cherries, there should be enough juice once the cherries have thawed)

Directions:

Line a standard cupcake pan with 12 paper baking cups. Preheat oven to 350 degrees Fahrenheit.

Sift together the dry ingredients on parchment and set aside.

In the bowl of an electric stand mixer, cream together butter and sugar for 3-5 minutes, or until light and fluffy. Add the eggs, one at a time, mixing slowly after each addition.

Add the vanilla to the milk.

Add a third of the dry ingredients to the bowl, followed by a third of the milk. Mix thoroughly. Repeat. Using a spatula, gently fold in the cherries.

Scoop the batter into the cupcake pan using a standard-size ice cream scoop, and bake for 16-18 minutes or until a toothpick comes out clean.


For the frosting:
Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3-5 minutes.
Frost each cupcake with a signature swirl of icing.

Espresso Caramel Squares

This is another recipe from One Girl Cookies, which is one recipe book that I would totally love to actually own. 

This is a deluxe Twix bar. Hard chocolate melting into soft caramel crumbling into crust.

 

 Regina Spektor "Samson"

Ingredients:

Crust:

•  2 cups all-purpose flour
• 1/4 cup sugar
• Pinch of table salt
• 12 tablespoons cold unsalted butter, cut into pieces 

Caramel Layer:     

• 1 tablespoon instant espresso or coffee granules
• 1/4 cup sugar         
• 1 (14-ounce) can sweetened condensed milk 
• 8 tablespoons unsalted butter 
• 3 tablespoons light corn syrup 

Chocolate Layer:    

• 1 1/2 cups high-quality bittersweet chocolate chips      
• 3 tablespoons white chocolate chips 

Directions

Prepare a 9 × 13-inch baking pan by greasing it with cooking spray and then lining the bottom with parchment paper.

To make the crust, combine the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the machine running on low speed, gradually add the pieces of butter. Raise the speed to medium-low and mix for 3 minutes, until of the butter has been incorporated.

 
Turn the dough out into the prepared pan, and evenly press it over the bottom. Prick the dough all over with the tines of a fork. Refrigerate the dough for 20 minutes.

Preheat the over to 350 degrees Fahrenheit. Bake for 11 minutes.

To make the caramel, combine the sweetened condensed milk, sugar, coffee granules, butter , and corn syrup in a medium heavy-bottomed saucepan set over low heat. Stir constantly until butter begins to melt. Increase temperature to medium-low, and continue to stir until the mixture begins to boil. Cook for 8 to 10 minutes, until the caramel is thick enough that when you drag the spoon through the middle, the indentation remains for 2 seconds. Be very careful at this point because the caramel is very hot.

Pour the caramel over the crust and spread it out in an even layer, working quickly, as the caramel will firm up as it cools. Let the caramel cool completely.

 
Loosen the edges of the crust with a metal spatula. Invert the pan over a large baking sheet, releasing the bars onto the baking sheet. Remove the parchment, and invert the bars again onto a cutting board.

To make the chocolate layer, put the bittersweet chocolate in a micro- wave safe bowl. Heat it on high power in 1-minute intervals, stirring between heatings to prevent the chocolate from burning, until it has melted. Spread the chocolate evenly over the caramel.

In a second microwave-safe bowl, melt the white chocolate in the same way. Using a pastry bag (or a plastic sandwich bag with a small hole cut into one corner), pipe stripes of white chocolate over the dark chocolate.

Let the chocolate layer cool for 20 minutes. When the chocolate is almost set but not quite hard, use a small, thin paring knife to cut 2-inch squares. The caramel can be messy, so be sure to clean the knife after each cut.
 

 

Chocolate Whoopie Pies with Peppermint Filling

Just a warning - these things are addictive!

I've already had oatmeal cookies, a blowpop

 (not a sucker- no sucking forces in nature),

and I still have had two!

There just too good!

On a more personal note, I've had the best day ever!

I aced a history in-class essay on my favorite subject!

 (2nd industrial rev and strikes)

I translated Vergil and Caesar to perfection on my Latin test.

And to top it off the big finale (drumroll please!)

I got a 5/5 on a reaction quiz for the first time in chem!

I've also heard some of the best Valentine's Day wishes involving puns.

I've had my ion you!

If you're still looking for a Valentine card, check out Sierra Club's ecards.

Vance Joy "Riptide"

This is from One Girl Cookies by Dawn Casale and David Crofton. (Great book check it out!)

Ingredients:

Whoopie Pies

• 2 cups all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup plain whole-milk yogurt
• 1/3 cup canola oil
• 3 large eggs

Filling

• 4 oz. cream cheese, at room temperature
• 5 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon peppermint extract
• 1/8 teaspoon salt
• 3 cups confectioners' sugar, plus more if needed
• 1 teaspoon vanilla extract

Directions:

Whoopie Pies

         In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

         In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, yogurt, oil, eggs, and vanilla for 3 minutes on medium speed. Thoroughly scrape down the sides of the bowl with a rubber spatula. With the mixer running on low speed, gradually add the flour mixture for a total mixing time of 30 seconds. Carefully scrape down the bowl. Refrigerate the batter for 30 minutes.

         Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

         Using a pastry bag fitted with a large plain tip (the hole should be about as large as the tip of your ring finder), pipe 2-inch diameter circles onto the prepared baking sheet, leaving 1 1/2 inches between them. Be careful to keep your pastry bag comletely vertical to achieve nice circles. 

         Immediately put the baking sheet in the oven. Bake for 9 minutes, without rotating the baking sheet, until the whoopie pies spring back when touched. Let the whoopie pies cool completely.

          To fill the whoopies, turn half of them over so that they are bottom-side up. Using a pastry bag, pipe a small dollop of peppermint filling onto each whoopie bottom. Top with the remaining whoopies

Filling

         In the bowl of an electric mixer fitted with the paddle attachment, beat together the creamcheese and butter on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the peppermint and salt, and mix for 30 seconds on low speed

         With the mixer running on low speed gradually add the confectioners' sugar and then beat for 1 minute. Scrpae down the bowl. If the filling is too soft to hold its shape, add more confectioners' sugar, a tablespoon at a time, until you reach the desired consistency.

        Store in the refrigerator, in an airtight container with plastic wrap pressed onto the surface fo the filling, for up to 5 days.

Chocolate Cake

 I'm not a stress-eater, but if I were, after AP chem this Friday, I would have made this cake and wallowed in my sorrow.

I completely forgot to this worksheet and resolved to do it at lunch.

I forgot at lunch.

Plus a reaction quiz equals stress-fest in chem.

But back to the comfort of cake

 The ideal chocolate cake. 

On the same level as the cake eaten by Bruce in Matilda.

 The original cake that this is based on is at Joanne Eats Well with Others, 

and you should totally check it out! 

(Including Nutella!)

"When I Grow Up" Matilda the Musical

Ingredients

• 3 eggs
• 2 cups cake flour
• 1/2 cup dark, unsweetened cocoa powder
• 1 tbsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 tsp vanilla bean paste or vanilla extract
• 4 oz bittersweet chocolate chips, melted
• 1 1/2 cups almond milk or regular milk
• 1 cup raspberry preserves, warmed slightly
• 2/3 cup heavy whipping cream
• 8 oz bittersweet chocolate chips
• 3/4 cup finely chopped hazelnuts

Instructions

1. Preheat oven to 350.  Grease and flour 3 9-inch cake pans.
2. In a medium mixing bowl, using a mixer on high speed, beat egg whites (reserving the yolks) until stiff peaks form.  Set aside.
3. In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.  Set aside.
4. In a large mixing bowl, with the mixer on medium speed, cream together butter and sugar until fluffy, about 2 minutes.  Beat in egg yolks, vanilla, and melted chocolate until combined.  Reduce mixer speed to low and gradually mix in flour, alternating with  milk, until just combined, scraping down the bowl after each addition.  Fold in egg whites in three additions, until combined.
5. Divide batter into cake pans.  Bake for 30-35 minutes or until cake pulls away from the side of the pan and a toothpick inserted comes out with moist cake crumbs.  Cool for 12 minutes on wire racks in the pan.  Run a knife around the edge of the pan and invert onto wire rack to cool completely.
6. Split each cake in half.  Spread a layer of raspberry preserves on each cake layer, assembling the cake as you go.
7. To make the ganache, heat cream in a small saucepan over medium heat.  When it comes to a simmer, turn the heat off and whisk in the 8 oz chocolate chips until melted and smooth.  Cool until it’s a good consistency and then pour and spread over the cake.  Top with hazelnuts.

Pumpkin Roll

 

I can never get rolls to roll up properly (as you can probably tell from Muscadine Yule Log)

 

But this just rolled up like a charm! And the frosting and cake were delicious (moist and sweet).

 

"This Town" OAR

I love the song, but the music video is so perfect.

Ingredient

CAKE

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin
• 1 cup walnuts, chopped (optional)

FILLING

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions 

Cake:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.  

Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cranberry-Pistachio Biscotti

*Singing* It's the holiday season! (The holiday season)  

Black Friday is here, so it's officially (sort of) Christmastime!

The green and red in this cookie make them (not only mouth-watering but) perfect for holiday gifts.

 I used walnuts instead of pistachios for the first go-round, and it was still great.

"When You Were Young" The Killers

Here's where I found this recipe.

Ingredients 

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Directions

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.