Favorite Pumpkin Cake Roll

Ingredients

  • 3 large eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
FILLING:
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners’ sugar, optional
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Maple and Spice Shrub

Ingredients

  • 2 cups roughly chopped, tasty apples
  • ½ vanilla bean
  • ½ cinnamon stick
  • 2 star anise
  • 1 piece nutmeg
  • 1 cup maple syrup
  • 1 cup raw cider vinegar
  • 2 tablespoons balsamic vinegar

Directions

  1. In a dry skillet toast the cinnamon, star anise, and nutmeg. In a 2-quart glass jar or bowl, gently muddle together the maple syrup the vanilla bean and the apples. Stir in the spices and the vinegars. Cover and let the shrub sit for 48 hours. Strain off all the solids and store the shrub in the fridge for up to 1 month.
  2. This shrub is delicious added to ginger beer or club soda and makes a perfect cocktail with whiskey and a squeeze of lemon.

Applewood Smoked Mango Pork Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1.7 pounds Smithfield Applewood Smoked Bacon
  • Pork Loin Filet cut into small bite size pieces
  • 1 teaspoon chipotle chili powder more or less to your taste
  • 1 teaspoon smoked paprika
  • 4 inch flour tortillas 6-8
  • 1 ripe but firm mango, peeled + diced
  • 1 cup cooked rice or quinoa
  • 2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
  • 2 cup cherry tomatoes
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • Juice from 1/2 a lime
  • Salt to taste

Directions

  1. Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
  2. Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
    Serve with the tomato salsa and sliced avocado.
  3. TOMATO SALSA
    Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.

Nesquik Frostee No-Churn Ice Cream

Ingredients

  • 3 c. heavy cream
  • 1 14.5-oz. can sweetened condensed milk
  • 1/3 c. Nesquik Chocolate flavor powder

Directions

  1. In a large mixing bowl, beat heavy cream using an electric mixer until stiff peaks form, 5 to 6 minutes. Mix in the sweetened condensed milk and Nesquik.
  2. Pour mixture into a loaf pan and freeze for at least 4 hours, or until firm. (The texture will be a lot like soft serve.)
  3. Optional: Dust ice cream with a light sprinkling of Nesquik powder before serving.

Vegetable Paella

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped fine
  • 1 ½ teaspoons fine sea salt, divided
  • 6 garlic cloves, pressed or minced
  • 2 teaspoons smoked paprika
  • 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
  • 2 cups short-grain brown rice*
  • 1 can (15 ounces) chickpeas, rinsed and drained, or
  • 1 ½ cups cooked chickpeas
  • 3 cups vegetable broth
  • ⅓ cup dry white wine** or vegetable broth
  • ½ teaspoon saffron threads, crumbled (optional)
  • 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
  • 2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips
  • ½ cup Kalamata olives, pitted and halved
  • Freshly ground black pepper
  • ¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
  • 2 tablespoons lemon juice, plus additional lemon wedges for garnish
  • ½ cup frozen peas

Here’s How To Get Free Starbucks This Weekend

From Friday, December 14 to Sunday, December 16, Starbucks is offering BOGO free drinks, so the weekend just got even better.

The promotion is for buy one, get one free espresso beverages (size grande or larger) and hot chocolates (any size) after 3 p.m. Friday, Saturday, and Sunday. So treat your friend to a coffee on Friday, and they can return the favor Saturday?

Per usual, you’ll get the offer if you’ve signed up for Starbucks Happy Hour or are a Starbucks Rewards program member. If you’re signed up for Happy Hour, you will get a code via email to use at your local Starbucks, and Starbucks Reward members are notified by email.

Happy sipping!