by: Amani Anderson
It’s that warm, cozy time of the year again where family and friends get together to celebrate how thankful they are for each other, and to also stuff their stomachs like a turkey! Warm, soothing beverages, moist pumpkin cake rolls, and chocolaty, crunchy pies are perfect for you to make for the holidays.
Caramel Apple Spice Drink
- 64 oz. 100% pure apple juice
- ½ cup white sugar
- ½ cup brown sugar, packed
- 2 tablespoons flour
- ½ teaspoon cinnamon
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- couple dashes cinnamon
- caramel topping
- Add apple juice to a large pot and steam over medium-low heat. Do not boil.
- In a small pot mix together sugars, flour and cinnamon.
- Stir in water.
- Bring to a light boil over medium heat and boil for 2 minutes or until syrup thickens.
- Remove from heat and let cool. Syrup will thicken more as it cools.
- Add in vanilla extract.
- Pour cinnamon dolce syrup into the steamed apple juice or place syrup into a syrup dispenser to be added to each individual glass individually.
- Serve immediately topped with homemade whipped cream and drizzled with caramel topping.
- To make the homemade whipped topping:
- Add whipping cream and powdered sugar to a chilled bowl.
- Beat with chilled beaters for 2-3 minutes on high speed just until mixture is fluffy and light. Do not over mix.
- Fold in vanilla and a few dashes of cinnamon, if desired.
Notes: Be sure to stir the cider before serving as this drink. Serve steaming hot. Flavors intensify as it sits overnight.
Pumpkin Cake Rolls (Moist & fluffy)
- 3 eggs, room temperature
- ⅔ cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup white sugar
- ¼ cup brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- CINNAMON PECAN CREAM CHEESE FILLING
- 8 oz cream cheese, room temperature
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- ½ cup pecan pieces
1. Preheat oven to 375.
2. Grease a 10×15 jelly roll pan, line it with parchment paper and then generously grease the parchment paper. Set aside.
3. In a large bowl beat eggs until foamy, about 5-7 minutes
4. Mix in pumpkin puree and vanilla extract until well combined.
5. Mix in white sugar and brown sugar. Set aside.
6. In a small bowl stir together the flour, cinnamon, pumpkin spice and baking soda.
7. Gradually add the dry mixture into the wet mixture.
8. Stir until well incorporated.
9. Let batter sit for 10 minutes.
10. Pour the batter evenly into the jelly roll pan and spread to an even layer.
11. Bake for 7-10 minutes. (Be extra careful not to over bake. The cake is very thin and will not require much time.)
12. As soon as the cake comes from the oven,dust a kitchen towel with powdered sugar and place it over the pan.
13. Place a large cutting board on top of the towel and flip them both over so that the cake is resting on the kitchen towel.
14. Slowly remove the parchment paper from the cake.
15. Starting at the short end of the cake, begin slowly rolling the cake, keeping it tight. (The towel should be rolled with the cake)
16. Set the cake aside and let it cool.
17.To make the filling, beat the cream cheese and butter until creamy.
18. Beat in the powdered sugar and vanilla extract.
19. Stir in the chopped pecans.
20. Refrigerate for 15-20 minutes to firm up the filling.
21. When cake is cooled, carefully unroll it. Carefully spread on an even layer of filling.
22. Roll the cake back up, slowly peeling away the towel.
23. Wrap in plastic wrap and refrigerate for 3 hours or overnight for best results.
24. Slice into 1-inch slices and serve.
25. Dust with powdered sugar is desired.
Notes: Don’t over bake! Over baking will cause a rubbery-like texture. Keep a close eye on the cake as it cooks. This cake is very thin and can get done within 7-12 minutes (depending on how hot your oven tends to run)
Make a day ahead if possible. They taste better the next day.
Chocolate Pecan Pie
- Prepare pie crust
- ½ cup light corn syrup
- ½ cup dark corn syrup
- ½ cup white sugar
- ½ cup dark brown sugar
- 1-2 teaspoons vanilla extract
- 4 tablespoons butter, melted
- 1 tablespoon flour
- ¼ cup unsweetened cocoa powder
- 3 eggs, lightly beaten until uniform in color
- 1 cup toasted pecans, can add more
Preheat oven to 350.
In a large bowl, combine light corn syrup, dark corn syrup, white sugar, dark brown sugar, and vanilla extract.
Stir well to combine.
Mix flour into the melted butter until flour has dissolved.
Stir into the sugar mixture.
Stir in unsweetened cocoa
Stir in beaten eggs until combine.
Pour the filling into the pie crust.
Cover the top with toasted pecans.
Bake for 45 minutes to an hour.
Remove from oven and let cool until set.
Serve and enjoy.
Center will be jiggly but will firm as it cools.
Sometime in the fridge will help it set faster.
Be careful not to burn the pecans when toasting!
*All recipes were found at divascancook.com