Mini Pumpkin Pound Cakes with Cream Cheese Frosting

 

 

 

 

I love these mini cakes to give as gifts during the holidays.  They are so moist and the frosting is so creamy, you will want to make them every year!  I use a mini loaf pan, but you can use a standard size loaf pan if you want to make a larger cake. 

Mini Pumpkin Pound Cakes with Cream Cheese Frosting

• 1 1/2 cup all Purpose Flour
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1 1/2 cup Sugar
• 1/2 cup c. Fat Free Vanilla Yogurt
• 3 Egg Whites
• 1 cup Canned Pumpkin
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• Preheat oven to 350 degrees. Grease a loaf pan, set aside. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
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• In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
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• Pour into regular loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.  Or bake for only 25 minutes if you choose to use mini pans as I did.  Allow to cool on a wire rack before frosting.

Cream Cheese Frosting

1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, about 3 3/4 cups before sifting
2 teaspoons vanilla extract
Sprinkling of cinnamon

Using a mixer, combine all ingredients except for cinnamon and blend well.  You can spread on top of cooled cake or pipe on your frosting as I have done in the photo.  Follow with a light sprinkling of cinnamon.

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Red Velvet Cake Roll

 

 



This is the perfect cake for the holidays and so easy to make.  It’s light and moist with that hint of chocolate that makes it perfect. Paired with luxurious cream cheese frosting, it is undeniably delicious. Just close your eyes and imagine a tender moist cake wrapped around a decadent, rich cream cheese filling – not only is it a beautiful presentation, it is utterly irresistible.

Red Velvet Cake Roll

3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 teaspoon vinegar
2 (or more) drops red food coloring
1 teaspoon vanilla extract

For the cream cheese filling

8 oz. cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
2-3 cups confectioners powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a 10x15 inch jelly roll pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside. In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in buttermilk, vinegar, red food coloring, and vanilla.

Reduce hand mixer speed to low and slowly beat in dry ingredients until just combined.

Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

 

 

Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

 

In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

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My Three Layer Peppermint Fudge

This fudge is so pretty and festive for the holidays. It's always my go to when I want to make a special gift from the heart for friends, family and neighbors.  It takes a few steps, but it is so simple and so fast and so pretty to give away. And it is heavenly!  A layer of rich chocolate fudge covered by a layer of peppermint fudge and topped with a layer of white chocolate fudge!  Then it’s all covered with that familiar peppermint candy crunch.  This fudge is so creamy and so decadent!  Each layer has a distinct flavor of its own and when you bite into it, it melts in your mouth! This is a keeper my friends! 

  My Three Layer Peppermint Fudge

   3 (14 ounce) cans of sweetened condensed milk

   3 cups semi-sweet chocolate chips

   6 cups chopped white chocolate melting wafers or white chocolate chips

   1 teaspoon peppermint extract

   3 drops red food coloring

   Crushed peppermint candy for topping 

Spray a 9 x 13 inch baking dish with on stick spray and then line it  with parchment paper. Then spray the paper.  I like to let the excess paper hang over the sides to use later as handles to lift out the fudge.

 In a medium non-stick sauce pan, pour in the first can of sweetened condensed milk and set heat too low. Add the semisweet chocolate chips and stir until the chocolate has completely melted and the mixture is smooth.  Pour this bottom layer into the prepared dish and smooth out flat with spatula.


Clean that saucepan to use it again.  Pour the second can of sweetened condensed milk in the saucepan and place it over low heat again.  This time, add your white melting wafers or white chocolate chips and stir until white chocolate has melted and mixture is smooth. Mix in 1 teaspoon peppermint extract, 3 drops of red food coloring. Mixture should be pink.  Pour this on top of the bottom layer in your dish and smooth out to the edges with and off-set spatula.

 Clean the same saucepan a final time to use again.  Pour the last can of sweetened condensed milk in the saucepan and place it over low heat again. This time, add you’re the remaining 3 white melting wafers or white chocolate chips and stir until white chocolate has melted and mixture is smooth. Pour this on top of the peppermint fudge and smooth out to the edges with an off-set spatula.  Sprinkle your crushed peppermint candy all over the top.  I like to cover completely but you can use as much as you’d like.

Place the pan in the refrigerator and chill for about 2 hours. Lift the fudge out by the parchment paper and cut into squares or smaller pieces.

NOTE:  Clean your knife in between cuttings to make sure you don’t get chocolate on your white or pink layers. Store in air tight container or in refrigerator.

Photography is the property of and copyrighted to ©Welcome Home.

Black Forest Chocolate Cheesecake

I usually make plain or white chocolate cheesecakes but this past weekend I decided to do a chocolate one. A decadent, delightful, delicious, Black Forest Cheesecake that turned out to be one of my prettiest yet! Calling all chocolate lovers! I dare you to try this one! 

Black Forest Chocolate Cheesecake

Crust:
2 – 2-1/2 Cups Chocolate Cookie Crumbs?
1/2 cup (1 Stick) Butter melted
2 tablespoons Sugar

Mix the ingredients and then press them into the bottom and up the sides of a 9 inch spring form pan. Try to make an even thickness crust on all sides with your hands. Bake the crust for 15 minutes at 350 degrees and then let cool. Lower the oven to 325 degrees to bake the cheesecake.

• 10 ounces bittersweet chocolate, chopped
• 3/4 cup milk
• 3 (8 oz.) packages cream cheese, softened
• 1 1/4 cups Sugar
• 1/4 cup cocoa powder
• 2 teaspoons vanilla extract
• 4 eggs

1. Preheat oven to 350°F.1
2. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together. Press into bottom of a 9-inch springform pan.2
3. Bake crust for five minutes until set. Set aside to cool while making cheesecake.3
4. Prepare cheesecake: In a medium microwave-safe bowl, combine milk and chocolate and heat in microwave 20-30 seconds at a time, stirring each time, whisk until mixture is completely smooth. Set aside.4
5. In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.5
6. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix.6
7. Mix in melted chocolate until combined. Pour cheesecake batter over crust and spread evenly.7
8. Bake for 50-60 minutes or until center is almost set. The center will still jiggle while edges will be set.8
9. Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.
10. Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.

Top cheesecake with cherry pie filling in center and then pipe whipped cream all around the outside. Top with shaved chocolate curls. Keep refrigerated until ready to serve. Cut with a sharp knife, and wipe off the knife with a moist/hot washcloth between cuts. 

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My Ravioli Lasagna

 

 

 

 

I have gotten lazy in my old age.  Or maybe I've gotten smarter.  I make a mean homemade Lasagna if I might say so myself, but it takes a lot of time and preparation and so many ingredients and when I make it my kitchen looks like a war zone. I love Lasagna but I have never like boiling those noodles and no matter what you do they stick in the pot.  Then you have to lay them all out on paper towels and try to lift them without tearing.  So, one day I decided to take a few shortcuts.  First, if I’m not making homemade tomato sauce, I only use Ragu Chunky Tomato, Onion and Garlic in a jar.  Next, I decided to get some frozen ravioli. They already have the ricotta cheese mix inside!  I knew it would be good before I put it in the oven. It smelled and looked perfect.  And it was!  This was even better than homemade Lasagna and so simple to make.

    My Ravioli Lasagna 

 

1 pound ground beef

1 small onion diced

24 ounces marinara

3 cloves garlic minced

2 cups ricotta cheese

1 large egg

¼ cup Parmesan cheese

¼ cup chopped parsley

1 teaspoon garlic powder

½ teaspoon onion powder

25 ounces frozen cheese ravioli

3 cups shredded mozzarella, divided

minced parsley for garnish 

       

Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick spray.

Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.

 

Add the tomato sauce and garlic and simmer for 5 minutes, stirring often, over low heat.

 
























While sauce is simmering, mix ricotta, 1 cup of mozzarella, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl. 

Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top sauce with a single layer of ravioli, half the ricotta mixture, and 1/3 of the sauce. Then do the same layer again…. meat sauce, ravioli, ricotta.  Finish with the remaining tomato sauce.

 

 

 

 

 

Sprinkle the top with the remaining 2 cups of shredded mozzarella. Spray a sheet of aluminum foil and cover dish tightly. Bake for 40 minutes. Remove foil and bake for 10 minutes more until bubbly and golden.

Remove from the oven and sprinkle with minced parsley.

 Let set for at least 15 minutes before cutting and serving.

Lots of cheese!  Yum!

 






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Pan Seared Salmon with Quinoa

 

 

 

 

 

 

 

 

 

 

 

 

 

So now and then I get health conscious. Not that often but now and then. You know the feeling.... right after you've had a big juicy burger, large fries and a vanilla shake. Being health conscious, also known as having a guilt trip, is good now and then and when I decide it's time to get healthy (for a day) I reach for the Quinoa (Keen-wah) and a nice filet of salmon. You just can't get much more healthy than this my friends. And the bonus? It is absolutely the most delicious and healthy meal I know how to make. This pan seared Salmon is so tender and flaky and the nutty flavored steamed quinoa.... oh my goodness. I might eat healthy more often!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Delicious Quinoa (Keen-Wah)

2 cups water or chicken stock

A pinch of sea salt

 

 

 

 

 

 

 

 

 

 

Pour your quinoa in a fine mesh strainer and rinse under cold running water.  Add the rinsed quinoa and sea salt to boiling water and stir to combine. Lower the heat to maintain a steady, gentle simmer.

 

 

 

 

 

 

 

 

 

 

 

Simmer uncovered, for 12 to 16 minutes, or until the tiny spirals separate and curl around the seeds. The water should be completely absorbed, but just to make sure, use a wooden spoon to dig down to the bottom of the pot and check to see if the water has evaporated. If not, cook for a few more minutes.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 When it’s tender, remove from heat and drain the quinoa completely through a fine mesh strainer.  Here’s my secret: transfer the quinoa back to the saucepan, and remove the saucepan from the heat. Cover with a clean dish towel (or use a lid) and let the quinoa rest for 5-10 minutes so that it can steam.  Remove the lid and fluff the quinoa with a fork. Season with salt, pepper and other seasonings. 

 

 

 

 

 

 

 

NOTE:  The general rule of thumb for quinoa to water ratio is 1:2. So, for 1 cup of uncooked quinoa, you need 2 cups of water. For 2 cups of quinoa, you need 4 cups of water. This is the perfect quinoa to water ratio.

NOTE:  How much quinoa per person?

1 cup of uncooked quinoa will make 3 cups of cooked quinoa, which will serve between 3 and 4 people.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pan Seared Salmon with Quinoa

 2 skinless Atlantic salmon fillets, 6 ounces each

1 tablespoon extra-virgin olive oil

2 tablespoons butter

Take your salmon out of the refrigerator at least 10 minutes before cooking.  Adding cold food directly from the refrigerator into a hot skillet will cause it to stick more. Let the salmon sit at room temperature for at least 10-minutes.

 

 

 

 

 

 

 

 

 

 

Pat down your fillets with a paper towel to remove moisture. Season generously with salt and pepper on both sides. I do this right before searing because the salt draws moisture to the surface. If needed, dry it one more time. 

Add about a tablespoon of olive oil to a large skillet, and then swirl the pan so there’s a thin coating of oil over the entire surface. Turn the heat to medium-high. Heat the pan for 3 minutes or just until the oil starts to shimmer and pale wisps of smoke rise. Add about 2 tablespoons butter and let it melt.  Get the surface very hot.

 

 

 

 

 

 

 

 

 

 

 

 

Sear the skinless fillet flesh-side down to create a golden, crisp surface.  You can actually see the fish turning from translucent to opaque on the sides so pay attention.  This allows you to get this side crisp without over cooking.   

When about half of fillet turns a light pink, use a spatula or tongs to flip it over.  Let this side cook until a nice golden color, about 3 minutes.  Timing depends on how thick the fillet. You’ll know it’s ready when the flesh flakes with a fork but is still translucent in the center. An instant read thermometer inserted in the center of the fillet should give you a  temperature of 125 degrees when done.

 

 

 

 

 

 

 

 

 

 

Turn off the heat and add your Quinoa to the skillet surrounding your salmon. Stir to gather the flavorings from the salmon drippings and the butter in the pan. Cover and allow to rest for at least 10 minutes before serving.

 

 

 

 

 

 

 

 

 

 Absolutely delicious and healthy too!  Want a bite?

 

 

 

 

 

 

 

 

 

NOTE:   Quinoa is a complete protein, which means that it includes all 9 of the essential amino acids. It’s also incredibly rich in fiber and has vitamins B and E, and other minerals like iron, magnesium, calcium, and potassium. It is naturally gluten-free and has a low glycemic index. And the added bonus: it’s easy to whip up in just minutes!

NOTE:  For your salmon fillet you can use Atlantic, Sockeye, or Coho

 

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