Pumpkin Cream Cheese Rolls

I have an embarassing amount of Pillsbury refrigerated products. They often are free with coupons at Kroger. When you combine your printed coupons from Coupons.com and Red Plum with the Kroger card loadable coupons at Cellfire and Shortcuts. These rolls were really easy. Miss F and I ate three a piece, C had EIGHT. I used the Pillsbury Recipe Creations, so I didn't have to press the triangles together. So easy!






Pumpkin Cream Cheese Rolls

Ingredients

2 packages/cans Pillsbury Crescent Rolls
4 oz cream cheese, softened
1/3 cup brown sugar
1/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place rolls in two 9 inch cake pans that have been sprayed with cooking spray.

Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin

Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Pin It Now!

Carrot Ginger Soup

I had a bunch of carrots left over last night since I had made a batch of minestrone for dinner. I try to keep a good stock of homemade soups and pastas in our freezer for Miss F to have for lunch while I am at work. Her favorites are tomato basil soup and butternut squash soup. I made this recipe up, basing it off other soup recipes. It made a lot for our freezer soup supply and it was really tasty. The unfortunate part was that during blending, I sprayed it all over the kitchen...and myself...whoops.





Carrot Ginger Soup

3/4 pound carrots, peeled and chopped
1 can (14 ounces) chicken broth
1 can (14 ounces) water
1 tablespoon onion
1/4 cup onion, chopped
1/2 teaspoon ginger, minced
1/4 cup heavy cream

In a large pot, melt the butter over medium heat. Add the chopped onions and saute until translucent. Add the chopped carrots and saute for 2 minutes. Add chicken broth, one can of water and the ginger. Bring to a boil, reduce to simmer for 15 to 20 minutes. Working in SMALL batches, blend the soup in a blender. Return to the soup pot over low heat and stir in the cream.

Pin It Now!

Chocolate Thumbprint Cookies

I made these last year and they were super salty. I cut the salt by a fourth and that improved them dramatically! These are from my Martha Stewart Living magazine from December 2008. I am taking the cookies to a cookie exchange tomorrow night and I am really excited to see what I come home with. Unfortunately, C got a little carried away (Miss F too!) and I am now one cookie short of where I need to be for tomorrow, I hope they understand.






Chocolate Thumbprints
Makes 72 cookies

For the Cookies:
2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 teaspoon coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate Ganache

For the Chocolate Ganache:
1 stick butter
8 ounces semisweet chocolate, chopped
3 teaspoons light corn syrup

To prepare the cookies:

1. Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.

2. Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.

3. Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.


To prepare the ganache:

Combine chocolate, 8 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

Pin It Now!