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Pumpkin Roll

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A couple of weeks ago Travis’ parents came up to Michigan to enjoy some time together. We ended up at a corn maze, which was so much fun! Travis basically has a map in his brain at all times so despite the many turns we took, we (as a group) did not end up lost. I was lost pretty much the moment we got into the maze…I wish that was a lie but it’s not. I will be the first to admit that I am directionally challenged. Good thing I married someone with a map in their brain. Makes life less stressful on my end.

Anyways, my mother-in-law brought me a pie pumpkin that had to made into something! First step…pumpkin purée. Easy peasy. When I asked what I should do with the pumpkin purée, my husband practically shouted “PUMPKIN ROLL.” That may be a slight exaggeration but it was a very quick response. He must have already been prepared for that question.

The most wonderful thing about pumpkin roll like this one is that it actually gets better the longer it sits. So you can make it a few days in advance and it will be better than right after you make it! *AWESOME*. I like to think the time the cake and frosting/filling sit together in the fridge gives them time to become friends. That’s probably weird.

Whether you eat this an hour after you make it or 3 days after you make it, be prepared for some yumminess. It’s like fall encompassed in a perfect little package. Just make it. Seriously.

Pumpkin Roll
Serves 8
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
For the cake
  1. 3 eggs
  2. 1 cup sugar
  3. 2/3 cup pumpkin purée
  4. 3/4 cup flour
  5. 1 teaspoon baking soda
  6. 1 teaspoons cinnamon
  7. 1/4 teaspoon nutmeg
  8. 1/4 teaspoon cloves
  9. 1/4 teaspoon ginger powder
  10. 1/4 teaspoon salt
  11. 1/4 cup powdered sugar (to roll the cake in, see directions)
For the frosting
  1. 1 package cream cheese (8 ounces), softened
  2. 5 tablespoons butter, softened
  3. 1 cup powdered sugar
  4. 1 teaspoon vanilla
For the cake
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 11x17 jelly roll pan and line with parchment paper. Grease and lightly flour the parchment paper.
  2. Beat together the eggs and sugar. Mix in the pumpkin purée.
  3. In a separate bowl, blend the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Add to wet ingredients and mix until just combined.
  4. Pour into prepared jelly roll pan. Bake at 350 degrees for 12-15 minutes, or until the center springs back when pressed.
  5. Sprinkle powdered sugar liberally over kitchen towel. When the cake comes out of the oven, immediately turn onto the towel, remove the parchment paper, and roll up with the towel inside. Let cool for 30 minutes.
For the frosting
  1. Beat together all the frosting ingredients.
To prepare
  1. Unroll the cake, spread the frosting in an even layer, and roll back into a log.
  2. Wrap with parchment paper then foil. Refrigerate for at least 1 hour before serving.
Notes
  1. If you use a smaller pan to bake the cake in, you may have to bake slightly longer until the edges start to stiffen and the middle of the cake feels done. You can easily freeze this once it is rolled into a log and wrapped up. Before serving, place in the fridge for at least 1-2 hours to defrost.
Adapted from Libby's
Adapted from Libby's
Flavor From Scratch https://www.flavorfromscratch.com/

 

 

Pumpkin Purée

Pumpkin PureeFall is officially in full swing. Apples. Pumpkin patches. Corn mazes. Warm beverages. Cider and donuts. EVERYTHING pumpkin flavored. Literally everything. I’m a pumpkin fan so I really can’t complain. In fact, I’m going to celebrate the pumpkin craze by sharing this pumpkin purée “recipe” that is really just instructions on something ridiculously basic.

Pumpkin PureeFunny story. One time my husband and I were young and silly and decided to make pumpkin purée at his college apartment. We went to the store to find a nice pumpkin to roast and purée. We got back and cut it apart, like I do in this recipe. We roasted it for what seems like forever…much longer than the recipe we were looking at. We very slowly and with much effort scooped the flesh out of the skin and attempted to purée it. We eventually made it work only to realize later that you don’t just use any old pumpkin to make purée. You use pie pumpkins.

Pumpkin PureeTake this story as a lesson. Please, please, don’t use a regular pumpkin. You will be tired and sad and covered in pumpkin guts. It’s not a pretty sight. So when I actually tried this again with a pie pumpkin, I realized that there is a reason that the “pie” in “pie pumpkin” isn’t optional if you want to maintain your sanity. Or at least what’s left of your sanity. You don’t even have to scoop the flesh out because the skin actually peels off easily (see below)!

Pumpkin PureeOnce you try making your own pumpkin purée, you will realize the many cans of pumpkin purée you bought could have been made easily at home. Also, this freezes wonderfully to use after pumpkins are replaced with snow and Christmas trees so no excuses!!

Pumpkin Puree

Pumpkin Purée
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 pie pumpkin
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut of the top of the pumpkin then cut in half. Scoop out the seeds and pulp (save the seeds to bake and snack on!). Cut pumpkin into large chunks. I cut mine into about 8 pieces total.
  3. Bake for 45 minutes on ungreased baking sheet.
  4. Peel off the skin and puree a few pieces at a time in a food processor. You can also use a blender if you add a splash of water.
Notes
  1. You can use this immediately or freeze for later. I split mine into about 1 cup portions and froze it. If it's too thick add a splash of water.
Flavor From Scratch https://www.flavorfromscratch.com/

Creamy Tomato Basil Soup

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Tomato SoupTomato soup is the perfect pair for grilled cheese. It’s like peanut butter and jelly. They just go together. Or like ice cream and chocolate syrup. Bread and butter. Turkey and stuffing. Pancakes and syrup. Wow…apparently the only pairs I can come up with are food related. Such is life.

Note how since this is fancy tomato soup I cut my grilled cheese into fancy strips. Yeah, I felt cool about that. Don’t judge. Another favorite is the diagonal cut. If you want to be boring you can cut it straight down the middle. I’m *pretty* sure it tastes the same any way you cut it. And by pretty sure I mean 107% sure. So just cut it fancy for fun.

Tomato SoupI had a boatload of tomatoes piling up from our backyard so I decided to make tomato soup! This recipe certainly does the trick. It’s a little sweet from the tomatoes, a little smoky from roasting the tomatoes, a little spicy from the red pepper flakes, a little creamy from the half and half, and a burst of freshness from the basil. YUM. YUM. YUM.

Tomato SoupI tried a couple of ways of roasting the tomatoes. I found online that you can grill them after cutting them in half and tossing in olive oil. Everything you find online is a perfect solution, obviously. It was a beautiful thing…until I tried to flip them and they mostly ended up between the grates or stuck to the grates. I might have missed something there. Anyways, the oven roasted method worked MUCH better and was MUCH easier. Plus you don’t  have to haul your grill out of hiding to complete this!

Tomato Soup

Creamy Tomato Basil Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. approximately 30 small tomatoes (or two 14.5-ounce cans of roasted tomatoes)
  2. 4 tablespoons olive oil
  3. 1/2 large yellow onion, chopped
  4. 6 cloves garlic, minced
  5. 2 cups chicken stock (or other stock)
  6. 1/2 cup half and half
  7. 20 fresh basil leaves, chopped
  8. 1/8 teaspoon crushed red pepper flakes
  9. salt & pepper, to taste
Instructions
  1. Turn oven to broil. Cover baking sheet in foil. Toss tomatoes in 2 tablespoons of the olive oil and place on baking sheet. Broil in oven for 5 minutes. Turn the tomatoes over and broil another 2-3 minutes. Place in a bowl and cover with plastic wrap until cooled. Remove the peel from the tomatoes (they should basically fall off) and cut tomatoes into large chunks. Set aside.
  2. Heat remaining 2 tablespoons of olive oil in large saute pan over medium-high heat. Add onion and saute until translucent. Add 5 of the cloves of garlic and saute 1 more minute. Add the tomatoes, cover, and reduce heat to simmer for 15 minutes. Stir occasionally.
  3. Add chicken stock and half and half. Simmer uncovered for another 10 minutes.
  4. Add last garlic clove, basil, red pepper flakes, and salt & pepper. Simmer for 5 minutes.
  5. Remove from heat and use immersion blender to blend until smooth. You can also transfer to a blender and blend until smooth. If not to your desired consistency, return to stove to simmer another 5 minutes, or until thickened.
Notes
  1. I used San Marzano tomatoes from our garden for this recipe. I would also recommend Roma tomatoes. If you use canned roasted tomatoes, you will only need 2 tablespoons of olive oil since the other half is for the roasting process.
Adapted from The Novice Chef
Adapted from The Novice Chef
Flavor From Scratch https://www.flavorfromscratch.com/

Turkey Meatballs

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Turkey MeatballsThese meatballs are unofficially titled, “mama’s meatballs” in my house because my mama makes these meatballs…That probably didn’t need an explanation but you got one anyways. Not only are these easy and delicious, but they also remind me of home! How perfect is that??

Turkey MeatballsConsidering pasta was a staple in my house growing up, we had meatballs often. I’m pretty sure my dad could eat about a pound of pasta by himself given the chance. That tidbit is not a proven fact. Just a hypothesis. Dad, if you have eaten a pound of pasta solo let me know….

Anyways, these meatballs are definitely the finishing touch to an awesome spaghetti dinner. Great thing is, I make a LOT at once and freeze them. Then they’re ready to eat should a spaghetti night come around!

Turkey MeatballsWhen I started making these at home they were made with ground beef (which is actually very delicious in this recipe as well). At some point, I “accidentally” used ground turkey instead and “accidentally” didn’t tell my husband and he didn’t notice. So then I “accidentally” used ground turkey more often. When he found out he grumbled a bit about it but not to much effect because I already knew that he couldn’t really taste the difference.

Whether you use ground turkey or ground beef, just know that these will be simple, delicious, and worth the little time and effort they take!
Turkey Meatballs

Turkey Meatballs
Yields 35
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound ground turkey
  2. 1 1/2 cups Parmesan cheese
  3. 1 cup Italian breadcrumbs
  4. 2 eggs
  5. 1/2 teaspoon garlic powder
  6. pinch of salt and pepper
  7. 2 tablespoons water, as needed
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all ingredients together except the water until everything is just incorporated. You do not want to over mix. If the mixture is not easily able to be formed into balls, add a splash of water to loosen it.
  3. Form into 1-inch balls and place on an ungreased baking sheet.
  4. Bake at 350 degrees for 15 minutes, or until the cheese starts to melt and they are cooked through.
Notes
  1. These meatballs can be served immediately or frozen once cooked. To defrost, I place them in my pasta sauce to reheat for about 10 minutes. Works great! You can use ground beef with these as well and they turn out delicious (I originally made them with ground beef)!
Flavor From Scratch https://www.flavorfromscratch.com/

Beet & Corn Risotto

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I have the tendency to say I don’t like something then never try it because I told myself I don’t like it. It’s really a silly thing. I’m working on cracking that bad habit. I’ve already figured out I like eggs and cherries after many many years of thinking I didn’t like them. Two major wins and bonus that they are healthy too!

I definitely had to push myself to make this recipe because let’s face it…beets are a little mystifying if you’ve never cooked with them or ate them before. I mean, they’re BRIGHT red. Almost unnaturally so. But obviously they’re natural. And supposedly very good for you. If the pictures aren’t obvious enough, the rice turns out a crazy red/magenta color which is just *awesome* but also a little strange.

Beets have a very unique taste that a lot of people describe as “earthy.” I tried to balance that earthiness with the sweet corn and the tangy lemon juice. I think it worked! The thyme is also a key player that adds a strong but familiar flavor to the dish.

I have to admit I started out very cautious when eating this but after trying it, I would very much say that my unjustified aversion to beets is no longer! Woo hoo! Another food crossed off my, “don’t eat that” list. If you have a, “don’t eat that” list that includes beets, try this recipe! If you love beets, still try this recipe! If you’re somewhere in between, also try this recipe! Everyone…TRY THIS RECIPE! I think I made that point clear. Just try it! It’s proven itself to be delicious!

Beet & Corn Risotto
Serves 6
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Prep Time
30 min
Cook Time
1 hr 15 min
Prep Time
30 min
Cook Time
1 hr 15 min
Ingredients
  1. 3 fresh beets
  2. 3 tablespoons olive oil
  3. 3 ears of corn, kernels removed (or about 2 cups)
  4. 5 - 5 1/2 cups chicken stock
  5. 2 tablespoons butter
  6. 1/2 onion, chopped
  7. 2 cloves garlic, minced
  8. 1 1/2 cups Arborio rice
  9. 1 teaspoon dried thyme
  10. 2 tablespoons lemon juice, plus lemon slices for garnish
  11. 2 teaspoons salt
  12. 1 teaspoon ground pepper
  13. 1/2 cup Parmesan cheese, grated
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Cover a baking sheet with a piece of parchment paper. Peel the beets with a vegetable peeler, cut into chunks, and place on the parchment lined baking sheet. Toss with 1 tablespoon of the olive oil (remaining 2 tablespoons will be used later).
  2. Roast the beets for 20 minutes, then remove from the oven and add the corn (and lemon slices if desired for garnish) to the baking sheet. Roast for an additional 25 minutes, or until the beets are tender. Once cooked, set aside to cool slightly.
  3. While the beets and corn are roasting heat the chicken stock in a small sauce pan until warm.
  4. In a separate large saute pan, melt the butter over medium heat. Add the remaining 2 tablespoons of olive oil. Once the oil is hot, add the onion and garlic and saute for 1 minute. Add the rice and toast for about 2 minutes, stirring often.
  5. Reduce the heat to low. Add 1 cup of the warm stock to the rice, stirring often until the liquid is absorbed. Keep adding 1 cup of stock at a time and stirring until the liquid absorbs between each addition. Stop adding stock when it appears to no longer absorb into the rice.
  6. Add the beets to a food processor and blend until pureed. Add the beet puree to the cooked rice along with the corn, thyme, lemon juice, salt, pepper, and Parmesan cheese.
  7. Saute over low for 3-4 minutes until heated through. Garnish with lemon slices and grated Parmesan cheese.
Notes
  1. You can use any kind of stock instead of chicken stock, though I think it paired nicely with the thyme. I made this recipe with fresh beets but I suppose it would work with canned beets as well. If you use canned beets, drain and puree the beets and add directly to the rice (you can skip the roasting step). We ate this with grilled chicken and it was delicious!
Flavor From Scratch https://www.flavorfromscratch.com/

 

 
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