Recipes From Down Under

Whats for dinner?

Pumpkin Roll December 16, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 8:39 AM
Tags: , , , ,

Perfect dessert for the up coming Christmas holiday next week ūüôā

 

 

 

 

 

Pumpkin Roll:

 

Ingredients:

Cake:

  • 3/4 cup cake flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon pumpkin spice
  • 6 large eggs, separated
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2/3 cup canned pumpkin
  • 1/8 teaspoon salt
  • Powdered sugar

Filling:

  • 2 8 ounce packages cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 tablespoon vanilla

Directions:

Pre heat oven to 375 degrees.

Line a 15×10 baking sheet with parchment paper. Spray paper with cooking spray.

Sift the flour, cinnamon, ginger, allspice and pumpkin spice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar and brown sugar until it becomes thick. Add the pumpkin to the egg mixture and combine well on low speed. Add the flour mixture and beat on low speed until well combined. In a separate bowl, beat the egg whites and salt until it becomes stiff. This will take some time to do. Fold this egg mixture into the cake batter stirring with a spatula.

Spread the batter onto a baking sheet and smooth out. Cook for about 15-18 minutes or until a tester comes out clean. While the cake is still hot, dust with powdered sugar. Then turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll the cake up. Cool completely with the seam side down for at least 1 hour in the refrigerator.

In the meantime make the filling. Combine the cream cheese with the powdered sugar and vanilla. Combine well with an electric mixer until nice and smooth.

To assemble the cake unroll the cake and spread the filling evenly all over the cake. Roll the cake back up and place seam side down on a platter, dust with more powdered sugar and serve.

Try putting warm caramel sauce over the top or toffee pieces. You can also put this inside before rolling the cake back up.

Adapted from Paula Dean.

Advertisements
 

Pumpkin Season Is Here November 11, 2010

Filed under: Dessert — Aussies Kitchen @ 3:53 PM
Tags: , , , , , , , , ,

Looking through Noble Pig’s blog I stumbled across a recipe for Pumpkin Cheesecake. What really caught my taste buds was that it was made with a Gingersnap cookie crust. That just sounded wonderful right there! I gave this cheesecake recipe a try and it is absolutely sumptuous. The thing I really liked about it was that the cheesecake wasn’t too heavy tasting like most cheesecakes are. It was more light and fluffy and kind of like a mousse to me. This will be a great dessert to make for Thanksgiving and will for sure impress the guests.

 

 

Pumpkin Cheesecake:

 

Ingredients:

Crust:

  • 2 cups gingersnap cookie crumbs
  • 1/2 ¬†cup chopped pecans (I used pecan chips)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 2 teaspoons Pumpkin Spice

Cheesecake Filling:

  • 3 8ounce packages cream cheese, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1 tablespoon vanilla
  • 1 1/2 tablespoons all purpose flour
  • 1 tablespoon pumpkin pie spice

Directions:

Pre heat oven to 350 degrees.

Grease an 8 inch springform pan. Cover the outside of the pan with two layers of tin foil.  In a large bowl combine all the crust ingredients and mix well. Press the mixture into pan and a little up the sides. Place in the heated oven and bake for 10 minutes. Let cool.

In a large bowl add the cream cheese and both the sugars and beat with an electric mixer on medium, until light and fluffy. Add the eggs one at time and beat a little more. Add the yolks one at a time and continue to beat the mixture. Beat in the pumpkin, sour cream and vanilla. Reduce speed to low and add the flour and pumpkin pie spice. Pour mixture into cooled crust.

Put the pan in a large roasting pan that will allow you to add hot water to surround the pie tin. Add enough water so that it reaches about half way up your pie tin.

Bake until the edges of your cheesecake start to separate from the tin pan and the cheesecake is still jiggly when you shake it. This will be about 50-55 minutes.

Once cheesecake is done, turn the oven off and leave it in there with the door closed for a few hours. This will help prevent your cheesecake from cracking on top when taken out of the oven. I left mine for about 4 hours.

Allow cheesecake to cool on the counter and then place it in the refrigerator. Enjoy!