pumpkin roll.

November 25, 2020 marykatemckinney

After watching The Great British Baking Show, I had to try my hand at making a cake roll. I love challenging myself in the kitchen. And being obsessed with pumpkin and fall flavors, I wanted to make a pumpkin roll. This technique rolls the cake up in a tea towel to cool, and I think that is the key to a perfect, tight roll! We also creatively filmed the process, so if you want to check it out, it’s on my Instagram. I hope you enjoy!

Kate's Instagram

Ingredients:

for the cake batter:

3 eggs
3/4 cup pumpkin puree
1 cup sugar
3/4 flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
scant 1/4 teaspoon clove
scant 1/4 teaspoon allspice

for the filling:

8 oz. cream cheese softened
2 tablespoons butter softened
1 teaspoon vanilla
1 cup powdered sugar

Directions:

For the cake:
Preheat the oven to 375*. Mix eggs and pumpkin in a large bowl with a whisk. Add remaining dry ingredients and mix until just combined. Prepare a 10x15 baking sheet with edges with parchment paper. If you don’t have that size (I don’t) you can fold up the parchment and use baking beads to create a smaller area on your pan. Spray the parchment with non-stick spray. Spread the batter in a thin, even layer. Bake for 15 minutes, until cake is set and spongey with touched.

Prepare for rolling the cake by laying out a tea towel. Generously dust the towel with powdered sugar. Flip the hot cake over onto the towel. Remove the parchment. Roll the cake in the towel, short end to short end. Make as tight a roll as you can and let the cake cool in the towel.

For the filling:
Using either a mixer with the whisk attachment or whisk by hand, add your softened cream cheese and butter and vanilla. Whisk until combined. Add the powdered sugar and whisk until fluffy.

After the cake is cooled unroll the cake carefully. Do not try to flatten the cake, be gentle with the sponge. Carefully spread the filling evenly. Roll the cake back up, carefully removing it from the towel. Dust the finished roll with more powdered sugar. Chill in the refrigerator for 1-2 hours before serving.

cinnamon marble scones.

April 14, 2017 marykatemckinney

I've been experimenting with scone recipes lately, and this is by far my favorite! They are just so scrumptious!

Ingredients:

dough:
2 1/2 cups flour
1/2 tsp salt
1 TBSP baking powder
3/4 cup cold butter, cubed
1/3 cup sugar
1 egg
1/2 cup milk
1 tsp vanilla...

peanut butter pie.

March 28, 2017 marykatemckinney

My husband's birthday was last week and around here if you don't want cake, you don't have to have it. You can pick any dessert you want, and it will be made for you! So my husband and I created this pie a while back, and it will blow your mind. I adapted an old recipe from my husband's grandmother for the filling and used my tried and true no-bake cookie recipe for the crust. You heard that right: no-bake cookie crust! So yummy! Here is the recipe: First, whip up a batch of no-bake cookie mixture found here.

It will have enough to make the crust and 6-9 cookies afterward, so bonus!…

Perfect Granola

September 29, 2015 marykatemckinney

This is probably my most requested recipe. And I have to say, I got it from my momma...like most of my best recipes. She is no doubt the best cook I know.

It is deliciously sweet, spicy, and has the perfect crunch. Add it to Greek yogurt, berries, and dark chocolate chips in the morning or your favorite vanilla bean ice cream at night for sweet treat. My husband even just pours a bowl with milk and a scoop of peanut butter for breakfast. You are seriously going to want to try this…