Top 10 Recipes in 2007

Here are the top 10 recipes on Closet Cooking based on page views in 2007:

Roasted Chestnuts

Roasted Chestnuts - Roasted chestnuts are always nice in the winter whether all by themselves or when used in other dishes.

Salsa Verde

Salsa Verde - With the discovery of fresh tomatillos in the market this year I was able to make my own fresh salsa verse which was even better than store bought. It is easy to see why this recipe is so popular!

Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce

Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce - This stuffed pork dish is perfect for when entertaining guests! But, if you want to keep it all to yourself, I won't tell anyone. :)

Salmon Teriyaki

Salmon Teriyaki - This is one of my favorite dishes as well! It is so quick and easy to make and yet so good, especially when you use your own homemade teriyaki sauce.


Moussaka - Moussaka is Greek comfort food at its finest with the grilled eggplant and meat sauce with a hint of cinnamon all topped with a creamy bechamel sauce...mmm...

Zucchini Carbonara

Zucchini Carbonara - It is easy to see why carbonara is such a popular pasta and this version adds some zucchini making it even better!

Fresh Strawberry Pie

Fresh Strawberry Pie - Sometimes it is best to enjoy strawberries while the are nice and fresh and perfectly ripe but pie is always nice a well... Why not combine the two and enjoy a fresh strawberry pie on a warm Spring day?

Roasted Tomato Pasta

Roasted Tomato Pasta - It is hard to beat a fresh tomato pasta sauce but roasting those perfectly ripe tomatoes just enhances their natural flavours making them even better. This roasted tomato pasta sauce is as easy to make as roasting all of the ingredients along with the tomatoes and then pureeing them to make the sauce.

Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip)

Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip) - This Greek feta dip/spread is super tasty with the roasted red peppers and sun dried tomatoes. Add some roasted jalapeno peppers for a bit of a spicy kick.

White Chocolate Chunk and Macadamia Nut Cookies

White Chocolate Chunk and Macadamia Nut Cookies - These are definitely my all time favorite cookies so I am certainly not surprised to see them on the top ten recipe list.

Similar Posts:
Top 10 Recipes in 2010
Top 10 Recipes in 2009
Top 10 Recipes in 2008
My Top 10 Favorite Recipes in 2007

My Top 10 Favorite Recipes in 2007

The year 2007 was the year that I discovered food blogging! My adventures in food blogging started when I got back from my vacation in Japan. I was looking for recipes for some of the dishes that I had tried when I was there when I came across a blog about Japanese food. After reading through all of the posts on the blog I followed some of the links in the blog roll and I found more food blogs. The pictures on the food blogs were so enticing and tasty looking that I both started to cook and to take pictures of what I was cooking. After a while I decided to start my own food blog and the rest is history.

I have come a long way since I started food blogging. Before, I was making the same few dishes over and over again. Now, I have tried many new foods and dishes from several different cuisines. Along the way I have met many other food bloggers that have both inspired me and helped me along the way.

I look forward to discovering many new and tasty foods in 2008!

Happy New Year!

With the year coming to an end I took the opportunity to look at what I had been making. Here are my 10 favorite dishes from 2007:

Salmon Teriyaki

Salmon Teriyaki - Salmon teriyaki really did it for me this year and it easily places as my number one favourite meal in 2007! It is so quick and easy to make and yet so good, especially when you use your own homemade teriyaki sauce.


Bibimbap - I first tried this dish at a restaurant this year and I liked it so much that I had to make it at home. This dish is great for using up bits of leftover meat where you just add it to rice along with lots of vegetables and a spicy Korean chili sauce. Not only is it super tasty but it is also pretty healthy!

Penang Gai (Chicken Penang Curry)

Penang Gai (Chicken Penang Curry) - Thai cuisine is one of my favorites with their curries placing near the top. This year I tried making my own curry paste with great success! This chicken curry was the result and it was so fresh and good!

Basil Pesto on Penne

Basil Pesto on Penne - I experimented a lot with pestos this year and the standard basil pesto was among my favorites. It goes great on pasta and it is also an amazing condiment that can be used in any number of dishes.

Pumpkin Risotto

Pumpkin Risotto - 2007 was the year that I discovered how beautiful homemade risotto was. This pumpkin risotto was my favorite where the sweet pumpkin/squash works so well creamy and cheesy risotto.

Zucchini Carbonara

Zucchini Carbonara - You cannot go wrong with a simple pasta with a creamy sauce and bacon but adding fresh zucchini makes it better, and even a bit healthier.

Melitzanosalata (Greek Eggplant Salad)

Melitzanosalata (Greek Eggplant Salad) - Roasted eggplant is so good and when you puree it and add a bit of feta it makes an excellent dip/spread. Enjoy with some fresh or toasted whole wheat pitas for an amazingly tasty and healthy snack.

Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip)

Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip) - This is another great Greek dip/spread that is really tasty with the feta, roasted red peppers and sun dried tomatoes. Add some roasted jalapeno peppers for a bit of a spicy kick.

Turkey Sandwich with Cranberry Sauce

Turkey Sandwich with Cranberry Sauce - This has to be one of my all time favorite sandwiches and it is the perfect way to use any leftover roast turkey. The Turkey, cranberry and mayo combination is just so good!

Tofu and Wakame Miso Soup

Tofu and Wakame Miso Soup - Although miso soup may not stand out to much, I have certainly enjoyed experimenting with it this year and the classic tofu and wakame version is among my favorites. It definitely deserves a spot on my favorite recipes of 2007 list!

Similar Posts:
My Top 10 Favorite Recipes in 2011
My Favorite Recipes in 2009
My Favorite Recipes in 2008
Top 10 Recipes in 2007

Turkey White Chili

Turkey White Chili

I recently came across the concept of a white chili. I have made the more standard red chili many times and I recently made green chili but I had never heard of a white chili before. After looking at a few recipes, a white chili seems to be a chili that is made with white beans and white meat and that also does not contain tomatoes or tomatillos. I though that it would be nice to try making a white chili with the turkey leftovers and the turkey stock that I had just made. This is a pretty basic chili recipe and yet it turned out to be really tasty. I think that the home made turkey stock played a big roll in the flavour of the chili. I will have to try making my own stock more often in the future. The corn added a nice sweetness to the chili that I enjoyed. I served the chili with sour cream and shredded cheese for garnish and some cornbread on the side. I think that I am enjoying the turkey leftovers more than the original turkey dinner!

1 teaspoon oil
1 onion (chopped)
2 cloves garlic (chopped)
6 jalapeno peppers (chopped)
1 tablespoon cumin (ground)
4 cups turkey stock
1 19 ounce can white kidney beans
1 cup cooked turkey (cut into bite sized pieces)
1 teaspoon oregano
salt and pepper to taste
1 cup corn kernels
1 handful Cilantro (chopped)

1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 3-5 minutes.
3. Add the garlic, jalapeno peppers and cumin and saute for a few minutes.
4. Add the turkey stock, beans, turkey, oregano, salt and pepper and bring to a boil.
5. Reduce the heat and simmer for 20 minutes.
6. Add the corn and cook until warm.
7. Turn off the heat and stir in the cilantro.

Similar Recipes:
Turkey Pho
Spinach, White Bean and Turkey Sausage Soup
7 Chili Chili
Slow Braised Chili Con Carne
White Chicken Chili
Turkey and Zucchini Green Chili

Take a look at the RWT Chili Cook-Off at Running with Tweezers.

Turkey Congee (Rice Porridge)

Turkey Congee (Rice Porridge)

I came across this recipe for turkey congee a while ago that looked interesting. I had never had a congee before and so I wanted to try it. A congee is a rice porridge. I made sure to set aside some of the turkey leftovers from my holiday turkey dinner to make the turkey congee. I was not able to find the dried scallops that the original recipe called for and I forgot to pick up the dried shrimp. Luckily I had some dried shiitake mushrooms on hand and they were listed as a possible alternative. Instead of cooking the congee with the turkey bones I used the turkey stock that I had made using the bones. Although the congee took a while to cook it did not require that much hands on time. The aroma of the congee from the turkey stock and the shiitake mushrooms was amazing. Despite the nice aroma the congee had a fairly subtle flavour. At first I was a bit disappointed but as I ate it, it grew on me. By the time that I had finished the bowl I realized that I was really enjoying it. I guess that flavour does not need to be super strong to be good. I also really liked the creamy texture of the congee. I will definitely have to look harder for some dried scallops to try the next time I make this.

5 dried shiitake mushrooms
1 cup boiling water
1 teaspoon oil
2 carrots (chopped)
3 stalks celery (chopped)
8 cups turkey stock
1 cup raw rice
1 cup cooked turkey meat (shredded)
fish sauce or soy sauce to taste
1 green onion (chopped, optional)

1. Pour the boiling water over the dried shiitake mushrooms and let them soak for 10-20 minutes.
2. Slice the shiitake mushrooms reserving the water.
3. Heat the oil in a large stock pan.
4. Add the carrots and celery and saute until tender.
5. Add the turkey stock and rice and bring to a boil.
6. Reduce the heat low and simmer until the rice has absorbed most of the water, about 1-2 hours. (Do not stir while it is simmering.)
7. Add the fish sauce or soy sauce a bit at a time until the congee is seasoned to your liking.
8. Serve garnished with chopped green onions.

Similar Recipes:
Turkey Pho

Turkey Stock

I have been wanting to try making my own stock for a while now. When I made my oven roasted turkey drumstick dinner I made sure to cook extra drumsticks so that I could use them to make some turkey stock. I froze all of the bones and leftover meat and vegetables until I was ready to make the stock. Making the stock was pretty easy though it needs to simmer for a long time. It is something that you would want to do on a weekend. The stock had an amazing aroma both while it was cooking and after it was refrigerated.

* leftover turkey bones and meat
* leftover roasted vegetables (optional)
1 onion (chopped)
2 carrots (peeled and chopped)
2 stalks celery (chopped)
1 sprig of thyme (optional)
1 sprig of rosemary (optional)
2 bay leaves
salt and pepper to taste
* water

1. Place everything in a large stock pot and cover and fill with water.
2. Bring the water to a boil, reduce the heat and simmer for 3-6 hours adding more water if needed.
3. Let it cool.
4. Stain out the bits reserving the meat if you want to use it in another dish.
5. Refrigerate it and skim of the fat.

Similar Recipes:
Chicken Stock
Chicken Broth
Beef Stock
Vegetable Broth
Shrimp Stock
Ham Broth

Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts and Parmigiano Reggiano

Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts and Parmigiano Reggiano

I have really been enjoying brussels sprouts this season and I wanted to include them in one of my holiday dinners. I can't believe that it took me so long to try roasting brussels sprouts in the oven. I have yet to meet a vegetable that does not taste better after roasting in the oven. I tried roasting some brussels sprouts tossed in oil, salt and pepper before the holidays and they were really good. Even with such simple seasoning they were easily my favorite way of preparing brussels sprouts. For my holiday dinner brussels sprouts I decided to jazz them up a bit and I found a recipe for roasted brussels sprouts with balsamic vinegar, toasted pine nuts and parmigiano reggiano. They turned out pretty good. The balsamic vinegar added a nice sweetness and the pine nuts added a nice creamy texture.

1 pound brussels sprouts (trimmed, cleaned and halved)
1 tablespoon oil
1 tablespoon balsamic vinegar
salt and pepper to taste
1 tablespoon pine nuts (toasted)
1 tablespoon parmigiano reggiano (grated or shaved)

1. Toss the brussels sprouts in the oil, vinegar, salt and pepper.
2. Roast in a preheated 400F oven until golden brown, about 20 minutes.
3. Serve with pine nuts and parmigiano reggiano garnish.

Similar Recipes:
Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
Brussels Sprouts with Pancetta and Parmigiano Reggiano
Brussels Sprouts with Pancetta and Chestnuts
Brussels Sprouts with Pancetta, Pine Nuts and Parmigiano Reggiano

Curried Turkey and Quinoa Salad

Curried Turkey and Quinoa Salad

I was staring at all of the leftovers in my fridge trying to figure out what to make for dinner when inspiration struck. A curried turkey and couscous salad sounded pretty good. As I was reaching for the couscous I noticed the quinoa and thought that it would work even better. While the quinoa was cooking I chopped up some vegetables and threw together a quick dressing. I even found some mint that needed to be used. The curried turkey and quinoa salad turned out to be pretty amazing! The dressing was flavourful and nicely balanced. The mint which almost didn't make it into the salad, ended up being the star of the show making very bite refreshing. The crunchiness of the celery and the pecans went well with the tender quinoa and the chewy dried cranberries. This salad would likely do well without the turkey or with the turkey replaced by chicken. I have a feeling that I will be making this salad fairly often in the future.

2 cups water (or stock)
1 cup quinoa
1 cup cooked turkey (cut into bite sized pieces)
1 carrot (grated)
1 stalk celery (chopped)
1 green onion (chopped)
1 handful dried cranberries
1 handful cup pecans (or walnuts)
1/2 teaspoon orange zest
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cider vinegar
1/2 teaspoon curry powder
1/4 teaspoon chili sauce
1 tablespoon mint (chopped)

1. Bring the water and quinoa to a boil.
2. Reduce the heat and simmer for 15 minutes.
3. Turn off the heat and cover for 5 minutes.
4. Mix the turkey, carrots, celery, green onion, dried cranberries and pecans into the quinoa.
5. Mix the orange zest, soy sauce, cider vinegar, honey, curry powder, chili sauce, and mint in a bowl.
6. Pour the dressing onto the salad and mix.

Similar Recipes:
Quinoa Porridge
Aztec Quinoa Salad

Honey Glazed Ham

Honey Glazed Ham

It has been a while since I have had a ham dinner and I have never made one myself so I decided to make one for Christmas dinner. It took me a while to choose between doing a honey glazed ham and a maple glazed ham. Since I have been doing so much with the maple syrup lately I though I would give it a rest and went with the honey. I picked up a bone in, smoked ham that looked good. Cooking the ham was pretty easy and it tasted really good. It was nice and moist an flavourful, though the clove was really subtle. I think I may include a bit of ground cloves in the glaze the next time to increase the clove flavour a bit. The best thing was that there was a of ham left over. I will get to enjoy ham dinners for a few nights. I tossed the bone in the freezer and if I recall correctly, one can use a ham bone is split pea soup. Now I will have to look for some recipes to use up some of the ham.

1 ham
* cloves
1 cup honey
2 tablespoons dark corn syrup
1/3 cup butter
1 teaspoon mustard

1. Cut 1/4 inch deep criss crosses on all sides of the ham and push the cloves into the intersections.
2. Cook the ham as directed on the package.
3. Heat the honey, corn syrup, butter and mustard in a small sauce pan.
4. Starting about 30 minutes before the ham is done start glazing the the ham with the honey mixture every 10 minutes. Use the glaze and ham drippings to continue to baste the ham.
5. Let the ham rest for a few minutes.
6. Serve the ham with the remaining glaze and drippings as a sauce.

Similar Recipes:
Ham Crusted with Mustard and Gingersnap Crumbs
Apricot Glazed Ham
Ham Broth

Use the ham bone in:
Ham and Bean Soup
Split Pea Soup
Cajun Red Beans and Rice
Ham and Lentil Soup
Cuban Black Beans and Rice (Moros y Cristianos)
Ham and Chickpea Soup
Pasta e Fagioli Soup (Italian Pasta and Bean Soup)
Hoppin' John
Creamy Cabbage and Double Smoked Bacon Soup
Creole Split Pea Soup
Ham and Mushroom Sauerkraut Soup
Porchetta Chowder

Use leftover ham in:
Ham and Leek Tart
Ham and Egg Breakfast Quesadillas
Deviled Ham Sandwiches
Monte Cristo
Ham, Egg and Gruyere Crepes with Maple Syrup
Ham and Cheese Egg Casserole
Cuban Sandwich
Croque Hawaii
Monte Cristo Quesadillas
Roast Turkey Cuban Sandwich
Ham and Egg Breakfast Burritos
Ham and Cheese Quesadillas
Huevos Motulenos
Ham and Pineapple Melts
Eggs Benedict
Cottage Cheese and Egg Muffins with Ham and
Cheddar Cheese

Croque Monsieur
Ham and Eggs au Gratin

Oven Roasted Turkey Drumsticks and Vegetables

Oven Roasted Turkey Drumsticks and Vegetables

The other day I had turkey breast which was really good but I was missing the dark meat. I thought that I would try making turkey drumsticks next. I knew that I would not have much time for this meal so I decided to make it a one pan meal and roast the vegetables under the turkey drumsticks. It was pretty easy to make; you just need to clean and chop some vegetables, push some sage under the turkeys skin and wait for it to cook. I took Peters advise from the comments on the turkey breast post and just coated the skin with some melted butter and it crisped up nicely. The sage cooking under the buttered skin smelled really good! I forgot to make the gravy but the vegetables certainly tasted great all coated in the turkey drippings.

Merry Christmas! I hope you enjoy some tasty food!

4 small potatoes (rinsed)
4 carrots (peeled, cut into chunks)
4 parsnips (peeled, cut into chunks)
4 stalks celery (peeled, cut into chunks)
2 onions (peeled, cut in half)
1 sprig rosemary
1 sprig thyme
4 turkey drumsticks (rinsed and patted dry)
* sage leaves
1 tablespoon butter (melted)
salt and pepper to taste

1. Place the potatoes, carrots, parsnips, celery, onions, rosemary and thyme in a baking dish or roasting pan.
2. Peek back the skin on the drumsticks and place the sage leaves under the skin.
3. Brush the skin of the drumsticks with butter and place on top of the vegetables.
4. Salt and pepper everything to taste.
5. Roast in a preheated 375F oven until the center of the drumstick reaches 180F, about 1.5-2 hours.
6. Let the drumsticks rest.

Similar Recipes:
Roasted Turkey Breast Dinner

Rice Pudding with Cranberries and Pistachios

Rice Pudding with Cranberries and Pistachios

This months Sugar High Friday theme is pudding. I was pretty pleased with the pudding theme as I have never made pudding before and I have not really eaten a lot of pudding. I have been seeing some really nice looking pudding on food blogs for a while and this was the perfect excuse to try some. There are a lot of different types of pudding out there and I though that I would start with a simple rice pudding. Making rice pudding is similar to making rice except that you use more liquid and you cook it a bit longer. You can do so many different things with rice pudding. You can use different types of rice. I used Japanese short grained rice. You can use different liquids such as milk, coconut milk, etc. You can use different sweeteners like sugar, honey, maple syrup, etc. You can make it with spices such as cinnamon, nutmeg, etc. You can add different things like fresh fruit, dried fruit, nuts etc. Since it was the holidays I decided to go with a holiday theme of cinnamon, orange zest, cranberries and pistachios. I was hoping that the rice pudding would end up white with the red cranberries and green pistachios but the cinnamon darkened it. The aroma of cinnamon and orange while it was cooking was pretty amazing. I could not wait for the pudding to cool down so I ate it warm. I will have to try cooking it in the fridge the next time to see how it is. The rice pudding tasted really good. It was nice and creamy and the cranberries were chewy and the nuts were crunchy. I look forward to experimenting with variations of rice pudding and other types of puddings. I wonder if you can cook rice pudding with milk in a rice cooker?

2 1/4 cups milk
1/4 cup rice
1/8 teaspoon salt
2 tablespoons sugar
1 teaspoon of vanilla extract
1 teaspoon orange zest
1/4 teaspoon of ground cinnamon
1/4 cup dried cranberries
1/4 cup pistachios

1. Place the milk, rice, salt, sugar, vanilla extract, orange zest and cinnamon in a sauce pan and bring to a boil.
2. Reduce the heat and simmer for 25-35 minutes stirring occasionally.
3. Mix in the cranberries and pistachios reserving some for garnish.
4. Remove from heat and let cool.

Similar Recipes:
Strawberry Rice Pudding with Balsamic Syrup
Mango Coconut Rice Pudding

Yule Log

Yule Log

This months Daring Bakers challenge was a Yule Log. A Yule Log is basically a cake that is made to look like a log. I had never seen or heard of a yule log and I was looking forward to making it. I ended up procrastinating until the very end. In fact I just finished making the yule log now. (I really need to try to start the January challenge earlier.) Like many Daring Baker challenges this one had several components including the genoise cake, a butter cream and marzipan mushrooms.

Genoise Cake

The genoise cake looked fairly similar to the sponge cake in the Pumpkin Cake Roll that I made not too long ago. I was a bit surprised by how little flour there is in the cake. It seemed to be mostly eggs... Lots of eggs with lots of beating. It is times like these that I wish I had the space for a mixer! I rolled up my sleeves and pulled out my trusty pair of forks and got to beating. The cake turned out pretty good. It was nice and airy and light. I just went with a plain cake but next time I think that I would flavour it. One step successfully done and two to go.

3 large eggs
3 large egg yolks
pinch of salt
3/4 cup of sugar
1/2 cup cake flour
1/4 cup cornstarch

1. Whisk the eggs, egg yolks, salt and sugar in a bowl.
2. place the bowl over a pot of simmering water and whisk until the the mixture is luke warm.
3. Remove from the heat and beat until the mixture has cooled and tripled in size.
4. Mix the flour and corn starch in a bowl.
5. Fold the flour mixture into the egg mixture one third at a time.
6. Pour the mixture into an 10x15 inch jelly pan lined with parchment paper.
7. Bake in a preheated 400F oven for about 10 minutes or until the cake springs back when lightly pressed.
8. Let the cake cool on a rack.

Chocolate Butter Cream

After all of the beating for the genoise I was looking for a break but to my dismay there was even more beating for the butter cream. This was supposed to be a coffee butter cream but I am not a fan of coffee so I decided to go with a chocolate butter cream. I added a third of a bar of dark chocolate to the eggs and sugar while beating them over the simmering water. This step did not go nearly as well as the first step. The butter cream did not thicken... It was too runny no matter how much I beat it and I did not have enough butter to try making it a second time. In the end I placed it in the fridge for a while and it thickened enough for me to get it on the cake. Despite being a bit runny the butter cream tasted really good!

4 egg whites
1 cup sugar
1 ounce dark chocolate
1 1/2 cups unsalted butter (room temperature)

1. Whisk the eggs, sugar and chocolate in a bowl over simmering water until the the eggs are hot and the chocolate has completely melted
2. Beat the mixture until it has cooled.
3. Beat in the butter until smooth.

Marzipan Mushrooms

I was able to find a package that was labeled almond paste/marzipan. The original recipe called for mixing the the almond paste with icing sugar and corn syrup but I found that it already had just the right sweetness and consistency out of the package. Forming the mushrooms was kind of fun. I used some nutella spread to attach the mushroom caps to the stems and I the dusted them with a bit of cocoa powder.

All in all the Yule log turned out pretty good. I had some trouble with the butter cream but it did not detract from the flavour of the cake. I will have to try making some butter cream again in the future so that I can get it right. It was kind of fun to make the cake look like a log and decorate it just for the fun of decorating it.

Now it's time to go and take a look at the other Daring Bakers Yule Logs.

Yule Log

Maple Cranberry Sauce

Cranberry Sauce

One of my favorite parts of a holiday dinner is the cranberry sauce. It seems that the cranberry sauce only makes an appearance once or twice a year so it is one of the things that I look forward to. I think that cranberry sauce goes really well with turkey and I tend to use it like gravy on the turkey. I thought it would be nice to try replacing the sugar with maple syrup. This was my first time making cranberry sauce and I was a little surprised when the cranberries started bursting. I was not expecting the popping sound. The cranberry sauce turned out pretty good and it was really easy to make. I ended up with a lot of leftover cranberry sauce which was good as there was a lot of leftover turkey to go with it.

2 cups cranberries (fresh or frozen)
1/2 cup maple syrup (or sugar)
1/2 cup water (or orange juice or apple cider, etc.)

1. Bring everything to a boil, reduce the heat and simmer until the cranberries burst and the sauce starts to thicken, about 10-15 minutes.

Similar Recipes:
Gingered Cranberry Sauce
Cranberry Sauce with Pinot Noir
Jalapeno Cranberry Sauce
Cranberry Sauce

Broccoli au Gratin

Broccoli Gratin

"Broccoli and Cheese" is a dish that my mother often makes for holiday dinners. Since I will not get the chance to have hers this holiday season, I thought that I would try making it myself. Unfortunately I was not able to get the recipe from her before I made it and I had to pull it from memory. Broccoli is one of my favorite vegetables and I happily eat it plain, but melted cheese makes almost anything better! It turned out pretty good. The crisp croutons and almond slivers add a nice crunchy contrast to the soft broccoli and cheese. Overall this makes a pretty simple and tasty side dish. When I get the chance I will have to see how close I got the recipe.

Broccoli Gratin

1 bunch broccoli
1 cup cheddar cheese (grated)
1 clove garlic
2 green onions (chopped)
1 cup croutons
2 tablespoons almond slivers (toasted)

1. Steam the broccoli until just tender, about 4-6 minutes.
2. Place the broccoli in an 9x9 inch baking dish.
3. Mix the remaining ingredients in a bowl and pour on top of the broccoli.
4. Bake in a preheated 350F oven until the cheese is golden brown, about 30 minutes.


1 tablespoon oil
1 clove garlic (crushed)
1 cup bread (cut into cubes)
salt and pepper to taste.

1. Heat the oil in a pan.
2. Add the garlic and saute for a few minutes.
3. Let the oil cool and absorb the garlic flavour.
4. Toss the bread, oil, salt and pepper in a bowl.
5. Toast the bread in an oven until golden brown.

Similar Recipes:
Broccoli Casserole
Potatoes au Gratin
Broccoli and Cheddar Quiche with a Brown Rice Crust

Chocolate Fudge with Pistachios

Chocolate Fudge with Pistachios

It has been a long time since I have had fudge so when I came across this post about a quick chocolate and pistachio fudge I was immediately craving some. I had just discovered pistachios a couple of weeks ago I was really interested in trying them in a chocolate fudge. I know that this is not a recipe for real fudge but it looks like fudge and sounds both tasty and easy. I thought that I had all of the ingredients on hand so I decided to make it right away. It turned out that I only had 2 3.5 ounce bars of dark chocolate so I had to cut the recipe down. The fudge was really easy to make. The hardest part was waiting for the fudge to set! The condensed milk and butter transformed the previously solid chocolate into something that although it felt solid to the touch, it seemed to melt in the mouth. The salty pistachios nicely contrasted the surrounding sweet chocolate. This fudge is supposed to freeze well though I do not think it will last long enough to require it.

7 ounces (200g) dark chocolate
7 ounces (200ml) sweetened condensed milk
1 1/2 tablespoons butter
1 pinch salt
1/2 cup pistachios (shelled)

1. Melt the chocolate into the condensed milk, butter and salt over a double boiler.
2. Mix the nuts into the chocolate.
3. Pour the chocolate into a 9x5 inch loaf pan.
4. Place the fudge into the refrigerator to set.

Sugar Plums

Sugar Plums

I had been wondering what sugar plums were for a long time and the other day I came across this recipe. As soon as I saw the recipe I knew that I would have to try making them! Sugar plums are made from nuts, dried fruit, honey and spices. I had just found some dried figs at the grocery store and I was itching to try them so I threw some into the sugar plums. The sugar plums were super easy to make, though they were a bit messy. I found that the best way to mix everything together was to just reach in and mix with my hands. The sugar plums were absolutely amazing. The natural sweetness of the dried fruit along with the honey was just perfect and not too sweet. The spices and orange were really good. The crunchy nuts contrasted nicely with the soft and chewy dried fruit. With all of the nuts spread throughout the sugar plums it takes a while to chew them so you get to enjoy the flavour for a while. I made the sugar plums a bit too big and the next time I make them I will cut down on the size a bit.

1 cup whole almonds
1/2 cup dried apricots (chopped)
1/2 cup pitted dates (chopped)
1/2 cup dried figs (chopped)
2 tablespoons honey
1 teaspoon grated orange zest
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
2 tablespoons icing sugar

1. Toast the almonds in a preheated 400F oven for 10 minutes.
2. Chop the almonds when they cool down a bit.
3. Mix the almonds, apricots, dates, figs, honey, orange zest, cinnamon, allspice and nutmeg in a bowl.
4. Form small balls out of the mixture.
5. Dust with icing sugar.

Take a look at the Eat Christmas Cookies roundup at Food Blogga.

Thyme and Rosemary Roasted Turkey Breast

Turkey Dinner

This weekend I cooked the first of my holiday dinners. I was still not ready to try cooking a whole turkey so I decided to go with just the breast. I roasted it in the oven with some herbs and vegetables. I picked up a meat thermometer so it was pretty easy to tell when the turkey was done. It turned out pretty good. The turkey was moist and tender. The skin did not come out crispy though. The next time I will turn the oven to broil for the last few minutes to see if I can make the skin turn golden brown and get nice and crispy. Overall it was not bad for my first attempt at roasted turkey. I served the turkey with cranberry sauce, broccoli gratin, sweet potato casserole and salad.

2 tablespoons oil
2 cloves garlic (chopped)
1 tablespoon rosemary (chopped)
1 teaspoon thyme (chopped)
1 turkey breast (skin on, rinsed and patted dry)
2 carrots
2 stalks celery
1 onion (roughly chopped)
1 tablespoon all purpose flour
1 cup chicken stock
salt and pepper to taste

1. Heat the oil in a pan.
2. Add the garlic, rosemary and thyme and saute for a few minutes.
3. Let the oil cool and then rub it onto the turkey breast.
4. Place the carrots, celery and onions in the bottom of a roasting pan.
5. Place the turkey breast on top of the vegetables in the pan.
6. Roast in a 325F oven until the middle of the turkey gets to 160F, about 2.5-3 hours.
7. Place the turkey on a cutting board and cover loosely with foil. Let it rest for about 30 minutes.
8. Mix the flour, chicken stock, salt, pepper and 1 tablespoon of the turkey drippings in a sauce pan and simmer until it thickens.

Oven Roasted Turkey Breast

Turkey Dinner

Similar Recipes:
Parmesan and Sage Roasted Turkey Breast
Maple and Chipotle Roasted Turkey Breast

Cranberry, Orange and Pistachio Biscotti

Cranberry, Orange and Pistachio Biscotti

There are only 10 days left until Christmas and I had wanted to do some holiday baking. Since I have never baked for the holidays before I though that I would try some new things. I saw this post about holiday biscotti the other day. I do not remember ever having biscotti before so I though it would be nice to try it. I had also recently just discovered pistachio nuts and I thought it would be nice to bake with them. The red of the dried cranberries and the green of the pistachios make these biscotti fit in well for the holidays. They were pretty easy to make. I tried eating a slice after the first baking and they were pretty good, After the second baking they were really hard and difficult to chew. The biscotti was really nice when dipped in some warm hot chocolate to soften it up a bit. Next time I might have to dip these into some white chocolate.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 tsp salt
1/4 cup dried cranberries
1/4 cup pistachios
6 tablespoons sugar
2 eggs
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1/2 tablespoon grated orange zest

1. Mix the flour, baking powder, salt, cranberries and pistachios in a bowl.
2. Mix the sugar, egg, vanilla and orange zest in another bowl.
3. Mix the dry and wet ingredients until they come together.
4. Form the dough into a rough oval about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
5. Bake in a preheated 350F oven for 30 minutes.
6. Cut it into 1/2 inch slices.
7. Bake in the oven for 10 minutes per side at 325F.

Similar Recipes:
Chocolate and Pistachio Biscotti
Cranberry, Pistachio and White Chocolate Chip Oatmeal Cookies
Cranberry and Pistachio Biscotti Dipped in White Chocolate

Panang Moo Yang (Curried Pork Chops)

Panang Moo Yang (Curried Pork Chops)

I pulled some of the panang curry paste that I made a while ago out of the freezer. I had frozen some of it in individual serving sizes for easy use in the future. This time I made a panang curried pork chop from The Big Book of Thai Curries. I was interested in seeing how the spicy, peanut curry paste would work with honey as a marinade. This dish was pretty easy, just marinate the meat and bake it in the oven. I served the pork chops on rice with lime wedges. The pork was full of flavour, crispy on the edges and juicy on the inside. The sweetness of the honey went well with the panang curry. The curry paste was still aromatic and flavourful even after being frozen.

1 tablespoon oil
1 tablespoon panang curry paste
1 tablespoon soy sauce
1 tablespoon honey
1 pound pork chops

1. Mix the oil, panang curry paste, soy sauce and honey in a bowl.
2. Place the mixture in a ziplock bag along with the pork and marinate in the refrigerator for 1 hour to a overnight.
3.Bake in a preheated 350F oven until golden brown, about 30-50 minutes.

Penne with Pumpkin and Sage Sauce

Penne with Pumpkin and Sage Sauce

I still had a cup of pumpkin puree left and I remembered seeing this post based on this recipe for a pumpkin pasta which sounded pretty interesting. The sauce was a pumpkin and sage sauce with some of the spices that are commonly combined with pumpkin and chili sauce for some heat. I have been using and really enjoying sage a lot lately and I was interested in seeing how it combined the pumpkin. I added the sage leaves to the pan a bit earlier so that they could fry up a bit in the oil. As I often do I added a teaspoon of the chili sauce and tested the sauce to see how it was. I ended up adding an extra teaspoon of chili sauce to bring it up to the level of spiciness that I was happy with. The pasta turned out pretty good. The pumpkin sauce had a nice blend of spices, spiciness, creaminess and sage.

That was the last of my pumpkins. I think I went through about 6 pumpkins this year and I really enjoyed them. I used them in a wide variety of dishes from sweet to savoury. The pumpkin has proven itself to be very versatile. There are still a bunch of pumpkin recipes in my bookmarks to try the next time I get some more pumpkins.

2 servings penne pasta
1 teaspoon oil
1 shallot (chopped)
3 sage leave (thinly sliced)
1 clove garlic (chopped)
1 cup chicken stock
1 cup pumpkin puree
1/4 cup heavy cream
1 teaspoon chili sauce
nutmeg to taste
cinnamon to taste
salt and black pepper to taste
parmigiano reggiano (grated)
sage leaves

1. Cook the penne as directed.
2. Heat the oil in a pan.
3. Add the shallots and sage and saute until the shallots are tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the chicken stock, pumpkin puree, heavy cream, chili sauce, nutmeg, cinnamon, salt and pepper and simmer for 5-6 minutes to thicken.
6. Add the cooked pasta and toss to coat.
7. Plate the pasta and garnish with parmigiano reggiano and sage leaves.

Similar Recipes:
Butternut Squash, Italian Sausage and Sage Pasta
Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce
Roasted Pumpkin, Pancetta and Sage Soup

Take a look at Kalyn's Kitchen at Paulchen's Food Blog.
Roasted Butternut Squash Lasagna

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

I still had a pumpkin that I had purchased before Halloween that looked like it needed to be used soon. I noticed that I had not yet put my ice cream maker away and so I was thinking maybe a pumpkin ice cream. I was also thinking about a pumpkin pie. In the end I decided to combine the two and make a pumpkin pie ice cream. I started with pretty much the same ice cream recipe that I have been using for most of my ice creams so far. I decided to replace the white sugar with brown sugar and I cut back a bit on the amount as I did not want this ice cream to be so sweet. I added some classic pumpkin pie spices and some freshly made pumpkin puree. The pumpkin pie ice cream turned out pretty good. It was nice and creamy and tasted like pumpkin pie. I garnished the pumpkin pie ice cream with caramel sauce and some crumbled gingersnap crust.

Pumpkin Pie Ice Cream

(makes 4 servings)
Printable Recipe

1 cup heavy cream
1 cup milk
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
4 egg yolks
1 cup pumpkin puree
1 splash bourbon

1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Add pumpkin puree and stir.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.

Similar Recipes:
Pumpkin Pie Milkshake
Pumpkin Pie
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Pumpkin Pie French Toast
Pumpkin Pie White Hot Chocolate

Maccheroni Calabrese with Asparagus in Alfredo Sauce

Maccheroni Calabrese with Asparagus in Alfredo Sauce

The other day I came across an interesting looking pasta at the grocery store called maccheroni calabrese. The maccheroni calabrese is a 2-3 inch long rolled up tubular pasta. I immediately though of using it with asparagus because of the similar shape. I decided to go with a simple alfredo sauce which is a sauce made from butter, cream and parmigiano reggiano. It was an easy and tasty dish. I always enjoy finding new shapes of pasta.

1 handful asparagus
1 serving Maccheroni Calabrese (or other pasta)
1/2 tablespoon butter
2 tablespoons heavy cream
1 tablespoon parmigiano reggiano
salt and pepper to taste

1. Blanch the asparagus and cool under cold water and set aside.
2. Cook the pasta as directed on package.
3. Melt the butter in a pan.
4. Add the cream, parmigiano reggiano, salt and pepper and stir until the cheese has melted.
5. Add the pasta and asparagus and toss to coat.

Daeji Bulgogi (Korean Spicy BBQ Pork)

Daeji Bulgogi (Korean Spicy BBQ Pork)

Daeji/Dwaeji bulgogi (돼지 불고기) is a Korean dish of marinated thinly sliced pork. Bulgogi literally means fire meat in Korean. It is named such as it is generally cooked on a barbecue with fire. Where bulgogi marinade typically does not include any heat the pork version is generally spicy. I used gochujang to add the heat to my daeji bulgogi. Gochujang is a Korean fermented bean paste with chilies. Daeji bulgogi is normally made with thinly sliced pork. I used a pork loin and I put it in the freezer for an hour to make slicing it easier. Daeji bulgogi can be served with rice and side dishes such as kimchi or it can be wrapped up in lettuce leaves. It also makes a good donburi or rice bowl. Leftover daeji bulgogi makes a great bibimbap.

Daeji Bulgogi (Korean Spicy BBQ Pork)

Korean spicy BBQ pork marinated in a sweet and spicy marinade that is just packed with flavour and then grilled to perfection.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
  • 1 pound pork (thinly sliced)
  • 1/2 cup gochujang
  • 5 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 small onion (grated)
  • 1 Korean pear (grated)
  • 1 Fuji apple (grated)
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 green onions (chopped)
  • 1/4 teaspoon pepper
  1. Mix everything in a freezer bag and marinate over night.
  2. Cook the meat on a barbecue or in a pan on the stove.

Similar Recipes:
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Dak Bulgogi (Korean BBQ Chicken)
Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken)
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Use in:
Spicy Pork Bulgogi Banh Mi
Spicy Pork Bulgogi and Beans Burrito

Carrot Cake with Maple Cream Cheese Frosting

Carrot Cake with Maple Cream Cheese Frosting

I still had some carrots left and I decided to make a carrot cake. Carrot cake is one of my favorite desserts and I especially like the cream cheese frosting. As I had never actually made a carrot cake before I went looking for a recipe and I came across this one that sounded good. I really liked that it included maple syrup in both the cake and the frosting. In an effort to make it a bit lighter I replaced some of the oil with apple sauce. I figured that the apple sauce would help keep the cake moist and it would also add some flavour. The carrot cake ended up tasting great and being nice and moist. The cake part was so nice that I really didn't mind the higher cake to frosting ratio. The maple flavour in both the cake and the frosting was also really nice. I will be making this again. Must not eat any more slices today...

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon (ground)
1/4 teaspoon nutmeg (grated)
1/4 teaspoon salt
1/4 cup sugar
1/4 cup brown sugar
2 eggs
2 tablespoons vegetable oil
1/4 cup maple syrup
1/2 cup applesauce
1 1/2 cups carrots (grated)
1/2 (8 ounce) package cream cheese (softened)
1/4 cup maple syrup

1. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, salt, sugar and brown sugar in a bowl.
2. Mix the eggs, oil, maple syrup, applesauce, and carrots in a bowl.
3. Mix the wet and dry ingredients together and pour into a greased 9x5 inch loaf pan.
4. Bake in a preheated 350F oven until a toothpick poked into the middle comes out clean, about 45-60 minutes.
5. Remove the cake for the pan and let cook on a wire rack.
6. Mix the cream cheese and maple syrup in a bowl.
7. spread the cream cheese frosting on the top of the carrot cake.

Carrot Cake with Maple Cream Cheese Frosting

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Carrot Soup with Dill Pesto

Carrot Soup with Dill Pesto

While I was walking through the farmers market I noticed some nice looking carrots and I realized that I have not done anything with carrots so far this year. I grabbed some carrots right away. When I was looking for carrot recipes I came across this recipe for carrot soup with dill pesto. Dill is one of my favorite herbs and I have been wanting to try making a pesto with it for a while. I was sold on the carrot soup with dill pesto recipe. I found the same recipe on several sites on the web so it looked promising. I did not end up having enough chicken stock so the soup was pretty thick, though I like a thicker soup so it was not a problem. I also did not have enough dill so I added some parsley to round out the pesto. The soup was pretty good. It was nice and simple and placed the carrots right up on center stage. The dill pesto was also pretty good and went well with the soup. I will have to look for some more ways of using the dill pesto.

Carrot Soup
1 onion (chopped)
4 large carrots (pealed, sliced thinly)
1 teaspoon dill (dry)
3-5 cups chicken broth or chicken stock
salt and pepper to taste

1. Melt the butter in a sauce pan.
2. Add the onions and saute until tender, about 10 minutes.
3. Add the carrots, dill and chicken stock and simmer until the carrots are tender, about 20-30 minutes.
4. Puree the soup with an immersion blender (or in a blender) adding more chicken stock to make it smoother if desired.

Dill Pesto

1/2 cup dill
1/2 cup parsley
1 clove garlic
1 tablespoon pine nuts (toasted)
1 tablespoon parmigiano reggiano
1+ tablespoon olive oil

1. Puree everything in a food processor (or in a mortar and pestle) and add oil until it comes to the consistency that you like for your pestos.

I enjoyed the carrot soup with freshly made still warm sour cream and chive biscuits.

Carrot Soup with Dill Pesto and Sour Cream and Chive Biscuits

Similar Recipes:
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Cauliflower and White Cheddar Soup with Dill
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Does this soup look tasty? Check out the Closet Cooking Soup Cookbook Tasty Soups!

Sour Cream and Chive Biscuits

Sour Cream and Chive Biscuits

Not too long ago I tried making buttermilk biscuits and they turned out really good. While I was looking for a recipe for them I came across the concept of sour cream biscuits with chives which sounded pretty good. Chives are a herb that I seen at the grocery store but never actually tried cooking with so I was looking forward to trying them. I decided to use the recipe that I used for the buttermilk biscuits and just replaced the buttermilk with the sour cream. I added a bit of cheddar cheese to the biscuits for some extra flavour. They turned out nice and light and fluffy. I was a bit disappointed that the chives did not have that much flavour. I am not sure if it was just the bunch that I got or if chives in general do not have much flavour. I will have to try working with them again. Overall the experiment was a success as the sour cream biscuits were nice. There are still a lot of biscuit flavour combinations that I want to try.

1 1/4 cup cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter (grated)
3/4 cup sour cream
1/4 cup cheddar cheese (grated)
2 tablespoons chives (chopped)

1. Mix the flours, baking powder, baking soda and salt in a bowl.
2. Mix in the butter and work with your fingers until it resembles course crumbs.
3. Mix in the cheddar cheese.
4. Add the sour cream and dill and mix until the dough forms a ball.
5. Knead the dough dough on a floured surface until it is nicely blended.
6. Pat the dough down until it is about an inch thick.
7. Cut the biscuits out of the dough and place on a baking sheet.
8. Bake the biscuits in a preheated 500F oven until golden brown, about 8-10 minutes.

Similar Recipes:
Dill Biscuits with Smoked Salmon, Watercress and a Creamy Dill Spread

Brussels Sprouts with Pancetta, Pine Nuts and Parmigiano Reggiano

Brussels Sprouts with Pancetta, Pine Nuts and Parmigiano Reggiano

At the start of the season I was pretty indifferent to brussels sprouts but I have been having them fairly often lately. I seem to pick them up each time I walk by them in the grocery store. The brussels sprouts seem to well in the refrigerator so if you buy them at the beginning of the week they are still good at the end of the week. Plain old boiled brussels sprouts may be boring but add some nice flavours and they are pretty good. This time I dressed up the brussels sprouts with pancetta, toasted pine nuts and some parmigiano reggiano. They make for a good side dish and I am always looking for tasty new side dishes starring green vegetables.

1 pound brussels sprouts (trimmed and cleaned, halved)
1 teaspoon oil
2 ounces pancetta (chopped)
1 tablespoon pine nuts (toasted)
parmigiano reggiano to taste (shaved or grated)

1. Boil the brussels sprouts until just tender, about 5 minutes.
2. Heat the oil in a pan.
3. Add the pancetta and saute until just crispy, about 5-7 minutes.
4. Add the brussels sprouts and pine nuts and toss to coat.

Similar Recipes:
Brussels Sprouts with Pancetta and Parmigiano Reggiano
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Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts and Parmigiano Reggiano

Dates Stuffed with Cream Cheese

Medjool Dates Stuffed with Cream Cheese

I first discovered dates a few months ago. I saw a friend eating them and I asked what the were. I found a package of small seeded dates at the grocery store and picked them up. I really liked them and ended up snacking on all of them. I have seen several recipes that call for dates and I look forward to making some of them in the near future. In fact the package that the dates came in mentioned that dates could be used as a replacement for sugar in recipes. I like the idea of having found a new way of adding sweetness to dishes that also adds a bit of flavour for something different from plain white sugar.

The other day I was in the grocery store and I saw a package of dates that were easily two or three times bigger than the dates that I had tried the first time. I grabbed a package right away. The package called them Medjool dates. This was the first time that I thought that there might be different kinds of dates so I looked them up and found this article on wikipedia. Apparently there are several varieties of dates. I will be keeping an eye out for them. The Medjool dates were really good! Nice and large and sweet. The label on the back of the package suggested stuffing them with cream cheese and there was no way that I could resist trying. The figs stuffed with soft and creamy cream cheese were amazing!

I was planning on bringing the my pumpkin cake roll to Peabody's Housewarming Party over at Culinary Concoctions by Peabody but ever since I tried them I have had medjool dates stuffed with cream cheese dancing through my head. They are really simple to make; just slice the dates in half, remove the pits and place some cream cheese on the inside. They make a great appetizer or snack.

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Bacon Wrapped Stuffed Medjool Dates

Pumpkin Cake Roll

Pumpkin Cake Roll

I got a bunch of pumpkins from the farmers market while they had them and I still had three of them. I was looking through my bookmarks for pumpkin recipes when I came across this one and this one for pumpkin rolls. I had bookmarked the pumpkin roll cake because it look really good and I wanted to try baking a rolled cake. I did not know what a jelly roll pan was but it turned out that the baking dish that I had been using as a general purpose baking sheet was a jelly roll pan. It was much much bigger that the 11x15 that the recipe called for so I only used one end of the pan. The cake came out of the pan easily after baking. It was thicker on one end than the other but it rolled up without breaking. In the end it turned out pretty good. The cake was really moist and the filling was nice and creamy. The pumpkin and spices both smelled and tasted good. The next time I make a pumpkin cake roll I think I will add some pecans. I have a feeling that this cake will disappear very soon. I imagine that a banana cake roll would also be really nice. Or maybe a banana and chocolate cake roll, or a lemon cake roll, or...

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1/4 cup icing sugar
1 8 ounce package cream cheese (room temperature)
2 tablespoons butter (room temperature)
1 cup icing sugar
1 teaspoon vanilla extract

1. Mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl
2. Beat the eggs and sugar in a bowl until well mixed.
3. Beat in the pumpkin puree until well mixed.
4. Mix the flour and egg mixtures.
5. Pour the mixture into a 10x15 jelly roll pan that is lined with parchment paper and greased and floured.
6. Bake in a preheated 350F oven until the center springs back when pressed, about 15 minutes.
7. Turn the cake onto a kitchen towel sprinkled with the icing sugar.
8. Roll the cake in the towel and let cool completely.
9. Mix the cream cheese, butter, icing sugar and vanilla extract in a bowl.
10. Roll out the cake and spread the cream cheese mixture over the cake.
11. Roll the cake up again and wrap in plastic wrap until ready to serve.

Pumpkin Cake Roll