This recipe for Pumpkin Cake Roll may be coming a little late to the annual pumpkin recipe party, but I couldn’t pass up the opportunity to share it with all of my readers. It’s just too good to wait until next fall. This tantalizing dessert of pumpkin cake wrapped around a sweet and tangy cream cheese frosting is addictive. Besides, this Pumpkin Cake Roll freezes well, so if you’ve picked up any pumpkin that’s on sale, you can make several and store them in the freezer until you’re ready to entertain.
I usually reserve my fudge recipes for Christmas, but I had a bit of leftover chocolate, and I love chocolate. This month is all about shelf stable recipes, and my homemade fudge recipe fits the bill. Today’s recipe for Rocky Road Fudge is a variation on Patty Cake’s Famous 5 Minute Fudge, and it’s one of my favorites.
These cookies are a delicious combination of peanut butter and chocolate. What makes them even better? This version is gluten free, and they contain only 5 ingredient’s including the kisses that go on top. You’re going to love these cookies, so you have to make them. Really, you absolutely must make these cookies.
This recipe is for a sweet potato casserole that is so sweet and delicious that it’s almost like eating dessert. The secret is baking the sweet potatoes before making the casserole because baking makes sweet potatoes taste even sweeter than usual.
What can you do when you need to make a holiday pie, but don’t have any sweet potatoes, pecans, or pumpkin in the house? The answer is simple. Take some of those russet potatoes that are almost always hanging around the house, cook them, mash them, and turn them into a delicious Ice Potato Pie. This pie is every bit as delicious as a sweet potato pie. The only difference is that it’s a little lighter in color.
You read the title to this post correctly. Coconut Bean Pie is not a typo. I did not mean Coconut Cream Pie. This recipe is also made from pinto beans. I enjoyed the Pinto Pecan Pie so much that I decided to try another recipe. For this one, we opted to leave out the brown sugar and considered using a different extract such as rum or pineapple, but in the end, we chose to stick with vanilla. We added shredded coconut in place of the pecans, but this pie might be good with pecans added in addition to the coconut. […]
A lady at a local bookstore and I were talking one day about unusual recipes, and she shared that she had once eaten a delicious pie made from pinto beans while visiting a friend’s home. I was incredulous, but she was adamant that the pie tasted just like a pecan pie. A few weeks later, she supplied me with the recipe, but I never got around to trying it until today. The recipe is surprisingly easy to prepare using a minimum of kitchen equipment and the pie really is delicious. It does remind me of a pecan pie, but it’s […]
I know someone is going to read the title of this recipe and think that I’m using cacao beans in the recipe. Unfortunately, that’s not the case. Today, I am going to bring you a sweet recipe that’s great for breakfast, a chocolate muffin. I know that you’re thinking that I’m forgetting about my 30 days of beans, but I’m not. These muffins are moist and delicious, and they contain more fiber than if they had been made with whole wheat flour. Incidentally, these muffins contain no flour. Their substance comes from a combination of white beans, oats, and pumpkin […]
The name for this cupcake came from my friend’s husband. I was going to call it a banana cupcake with peanut butter cup center or something similar, but after he tasted them, he dubbed them the elvis cupcake. These cupcakes are really easy to make and were actually devised as a way to use up leftover Halloween candy. Two of my three children complained that the small sized Reese’s peanut butter cups tasted like bananas. Since they weren’t going to eat them, this proclamation served as a revelation and the idea of a banana cupcake with a peanut butter cup […]