Tag Dessert recipe

Parties That Cook’s Go-To Holiday Party Dessert: Pumpkin Roulade with Ginger-Cream Cheese Frosting

1 comment By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , , , , , , October 27th, 2011 @ 4:25 pm

Halloween weekend is almost here. Get ready for parties, costumes, candy and more parties! Whether you’re hosting, or just attending, you’re going to need some sweet reinforcements. We’re arming you with a great go-to recipe that’s sure to please through the entire holiday season! (We’re talkin’ Halloween, Thanksgiving AND Christmas!) See this recipe in action at our Thanksgiving Boot Camp: Desserts cooking class!

Looking for something a little more… savory? Check out our upcoming Thanksgiving Boot Camp: Appetizer and Entree classes, starting as early as this Tuesday, November 1st! The same great appetizer menus (including Mini Apple, Roquefort and Caramelized Onion Pies with Honey – YUM) will be featured in Chicago, San Francisco and Seattle.

Mini Pumpkin Roulade Filled with Ginger and Cream Cheese Frosting Recipe
This recipe can also be found in our Dessert Recipe Library!

Ingredients
Cake:
1 1/2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
5 eggs
2 cups granulated sugar
1 1/2 cups canned pumpkin (not pumpkin pie filling)
1 cup powdered sugar for dusting cakes

Ginger and Cream Cheese Frosting:
8 oz cream cheese, softened
1 cup powdered sugar, plus 1 cup more for sifting on top of roulade
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 Tablespoon ginger juice, from about a 2 inch piece of ginger
2 cups heavy cream

Prepare Pan:
Nonstick baking spray
Parchment paper
AP flour for dusting
2 13×18 inch half sheet pans

Methods/Steps
Prepare Pans: Spray the sheet pans heavily with nonstick spray. Cut a piece of parchment paper to fit into the bottom only of the sheet pans. Spray paper with the nonstick spray and dust the entire pan well with flour. Tap out the excess flour and set aside.

Preheat oven to 3750ºF.

Mix Dry Ingredients: In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.

Make Batter: Crack the eggs into another bowl and add the sugar. Using a hand or stand mixer, whip the eggs and sugar on medium high speed for at least 3 minutes or until thick, light yellow and almost double in volume. Turn the mixer to low and add the pumpkin. Mix well to combine. Add the flour and mix gently, just until incorporated. Do not over mix or cake will be tough. Use a rubber spatula to finish mixing the bottom of the batter.

Bake Cake: Divide batter among the sheet pans (about 4 cups of batter per pan) Using an offset spatula, gently spread the batter, evenly, into the pans. Bake cake for 10-12 minutes.

Prepare Rolling Surface: While cakes are baking, place a piece of parchment paper (same size or slightly bigger than cake) onto a cutting board or work surface (one piece of parchment is needed per pan of cake). Generously dust the parchment with powdered sugar.

Roll Cake: This step must be done while the cake is still warm. Remove cake from oven and loosen the edges of cakes with a knife or bench scraper. Immediately invert the cakes onto the sugared parchment. Gently peel off the layer of parchment paper baked onto the cake and cut the cake in half down the middle. While the cake is still warm, generously dust the top with powdered sugar. Gently roll the cake and parchment into a long tube. Place the cake roll seam side down onto a work surface and let cool, about 10 minutes.

Make Frosting: Using a hand mixer, beat cream cheese, powdered sugar, vanilla, and salt until the cream cheese is light and fluffy.

Add Cream: Slowly start to add the cream while beating (If added to fast you may get lumps). Whip until cream is thick, doubled in volume and holds stiff peaks.

Frost Cakes: Gently unroll cakes. Divide frosting (about 1 cup frosting per roll) and frost evenly over cake. Gently re-roll the cake without the parchment this time. Again, dust top with powdered sugar to hide any cracks.

Cut Cake: Trim the edges if necessary. Cut the rolls into 12 pieces each. Place the pieces into cupcake liners and serve.

Serves/Makes
Makes about 48 large pieces

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Parties That Cook Summer Sun Recipe: Seasonal Fruit Potpies

0 comments By The Kitchen Whisperer Filed in General, Menus & Recipes Tagged with , , , , , , , , June 10th, 2011 @ 5:30 pm

With the weather heating up across the nation (even if only for the weekend), what better way to celebrate summer than with a delicious seasonal fruit potpie? Among other great fruits, this recipe uses the season’s finest berries: blueberries, blackberries, raspberries and snozzberries! Go the extra mile and top with whipped cream; Run an extra mile and top with ice cream – YUM. Our friends over at CUESA love berries just as much as we do. Check out this article for the low down on their berry adventures for this month!

Seasonal Fruit Potpies
This recipe can also be found in our Dessert Recipes Section

Ingredients
Cream Cheese Pastry Dough:
2 1/4 cups all-purpose flour, un-sifted
3 Tablespoons sugar
2 teaspoons lemon zest, finely grated
1/2 teaspoon kosher salt
8 ounces unsalted butter, cut into 1/2-inch cubes, chilled
8 ounces cream cheese, cut into 1/2-inch cubes, chilled

Fruit:
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
8 cups fresh fruit, cut into 1/2 inch pieces if necessary: blueberries, blackberries, raspberries, peaches, mango, apples and plums
1 Tablespoon lemon juice
2 teaspoons vanilla
2 Tablespoons butter

1/4 cup cream (for brushing dough right before baking)
2 Tablespoons coarse sugar, sprinkling over the pastry
Plastic wrap

Methods/Steps
Make Pastry Dough: Pulse the flour, sugar, lemon zest and salt in a food processor for a few seconds to mix ingredients. Scatter butter cubes over the flour mixture, and pulse until the mixture has the consistency of cornmeal. Scatter the cream cheese cubes over the mixture and process until ingredients just come together in a ball. Shape dough into 2 discs, about 3/4-inch thick. Wrap in plastic and freeze for 15 minutes in the freezer.

Make Fruit: Preheat oven to 375°F. Adjust rack to lower third of the oven. Place 12 ramekins on a sheet pan. In a large bowl, combine brown sugar, flour, cinnamon, nutmeg and salt. Add fruit, lemon juice and vanilla; gently toss to combine. Spoon about 1 cup of the fruit mixture into each ramekin; dot with a small pat of butter.

Roll Pastry Dough: Roll out one disc of pastry on a lightly floured surface until it is about 1/4-inch thick. Using a 4 1/2-inch round cutter, cut out dough circles that are just a bit larger than the ramekins. Set a pastry circle on top of each fruit-filled ramekin and gently press the pastry down into the ramekin around the edge. Repeat with second dough circle and remaining potpies.

Bake Potpies: Using a pastry brush, apply a light coating of cream over the dough, and sprinkle coarse sugar over the top. Using a small pairing knife, make a couple of slits in the center of the pastry to allow steam to escape. Bake for 30 minutes, or until the pastry is golden and the fruit is bubbly. Serve warm or at room temperature.

Serves/Makes
Serves 12

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