pumpkin roulade with mascarpone buttercream

A roulade by any other name would taste as sweet.

Yield: 1 cake
Active time: 25 minutes
Total time: 40 minutes

ingredients

the cake

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

3 eggs

1 cup sugar

3/4 cup pure pumpkin puree

Confectioners' sugar, for dusting

the filling

16 ounces Italian mascarpone cheese

1¼ cups confectioners' sugar

2 tablespoons heavy cream

preparation

1. Preheat your oven to 375 degrees.

2. Grease a 13 by 18 by 1-inch sheet pan, line it with parchment paper, and grease the parchment paper.

3. In your stand mixer bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, stirring with the paddle attachment to combine.

4. Add in the eggs and granulated sugar, beating a medium-high speed for 3 minutes until light yellow and thickened.

5. Add in the pumpkin puree and mix on “stir” or 2 until just combined.

 

6. Pour the batter into the prepared pan and spread evenly.

7. Bake for 10 to 12 minutes, until the top springs back when gently touched.

8. While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface dust generously with confectioners’ sugar.

9. When the cake is finished baking, invert (cake side down, parchment side up) it onto the towel.

10. Peel off the parchment paper and with a light touch starting from the short side of the cake, roll the warm cake and the towel together.

11. Place in a wire rack to cool.

12. While the cake is cooling, combine “the filling” ingredients in your stand mixer bowl (or, use a medium bowl and hand mixer).

13. With the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy.

14. Slowly unroll the cake and evenly spread the over the filling.

15. Re-roll the cake and dust with confectioners' sugar.

Original recipe found here.

coconut chocolate chip chia bundt

The holidays are in full swing, which for many (myself included) means indulging in the delicious baked goods that we would normally politely pass on.  I mean hey, most of us join the gym on January 2 and while we may lose our resolve by January 28, you're sure to burn off the calories in this treat. And if you're not going to join the gym, Greek yogurt and chia seeds are two major ingredients that happen to be exceedingly healthy. :)

Yield: One bundt

295 calories per piece, if cut into 16 pieces

Active time: 15 minutes

Total time: 45 minutes

ingredients

2½ cups all-purpose flour 

1 cup brown sugar
1 cup Greek yogurt
1/2 cup butter
2 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 can of sweetened condensed milk
1/2 cup chia seeds
1 cup chocolate chips
1/2 cup sweetened coconut flakes

1. In your stand mixer bowl, cream the butter, brown sugar, and eggs.

2. Except for the chocolate chips and coconut flakes, combine the remaining ingredients in your stand mixer bowl, and stir until very well blended.

3. Pour half of the batter, which will be VERY THICK, into a parchment lined bundt pan. Evenly sprinkle the chocolate chips and coconut flakes over the batter, and then pour over the remaining batter.

5. Bake at 350 degrees until golden brown and when a toothpick inserted into the center comes out clean, about 30 minutes.

6. Turn the bundt out onto a wire rack to cool.

Original recipe found here.

oatmeal craisin chocolate chip cookies

Oh, the weather outside is frightful. What's more delightful than cookies?

Yield: 3 dozen cookies
140 calories per cookie
Active time: 5 minutes
Total time: 20 minutes

ingredients

1 cup butter, softened

1/2 cup brown sugar

2 large eggs

1½ cups oats

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups craisins

1/2 cup chocolate chips
1 teaspoon vanilla extract

preparation

1.  Preheat your oven to 350 degrees.

2. In your stand mixer bowl, cream the butter and sugar.

3. Add the remaining ingredients and knead, with the paddle attachment, until very well combined.

4. Drop by rounded spoonful onto a cookie sheet.

5. Bake until golden brown, about 15 minutes, and cool on a wire rack.

Original recipe found here.

blueberry cake

As blueberry season winds to a close, the nuttiness of this delectable cake is a perfect way to transition to autumn.

Yield: One 9 inch cake
185 calories per slice, if cut into 12 slices
Active time: 5 minutes
Total time: 50 minutes

ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, at room temperature

1/2 cup sugar

1/2 teaspoon almond extract

1 egg

1/2 cup rice milk

2 cups blueberries

1 ounce almonds, crushed (see step 1 of “no knead almond bread” for tips on crushing whole almonds)

preparation

1. Preheat your oven to 400 degrees and line a 9-inch round cake pan with parchment paper.

2. Cream together the butter and sugar until light and fluffy.

3. Add the egg and which until well incorporated.

4. Add in the all the remaining ingredients, except for the blueberries, and beat until smooth, about 1 minute.  

5. Add in the blueberries and stir just to incorporate, about 30 seconds.

6. Pour the mixture into the cake pan and bake until golden brown and a wooden toothpick inserted into the middle comes out clean, about 45 minutes. 

7. Cool for 10 minutes and then turn out onto a wire rack to cool. See step 12 of “coconut chocolate chip monkey bread” for tips on turning out a cake.

Original recipe found here.