Ingredient: ground cloves

Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping

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 Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping
A soft sponge flavored with cinnamon, nutmeg, and cloves, with a gently orange flavored whipped topping filling and a simple chocolate ganache filling.
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Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 12 minutes
Passive Time 3 hours
Servings
Slices
Ingredients
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 12 minutes
Passive Time 3 hours
Servings
Slices
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cake
  2. Preheat the oven to 375 degrees Fahrenheit (190 Celsius) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.
  3. Mix the cinnamon, nutmeg, and cloves in the hot water. (It is VERY important that the water is very hot, boiling even, so that the spices "bloom" and release their flavor.)
  4. Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in 1/2 cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted up, the tip of the peak should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.
  5. Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining 1/2 cup (100 grams) granulated sugar, and spice mix. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Only use the mixer for the first addition! Gently fold in the remaining beaten egg whites, in two separate batches, with a large spatula. Be careful not to deflate the egg whites by over mixing.
  6. Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
  7. Bake for 10 to 12 minutes, or until light golden in color. As the cake is baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and using a fine-meshed sieve, dust with confectioner’s sugar.
  8. As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife if necessary. Carefully and quickly invert the sheet pan (long edge of the pan facing you) in one quick motion and cake onto the sugar-dusted linen. Very carefully peel off the parchment paper and discard. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. The linen should be rolled with the cake, so that the cake does not touch itself as it is rolled. Cool on a wire rack, in the linen, until the cake is room temperature.
  9. Filling
  10. While the cake is cooling, using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and orange extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  11. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
  12. Topping
  13. Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
  14. Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
  15. Cover leftover cake and store in the refrigerator for up to 3 days.
Recipe Notes

This is really good! I love spice cake, but the recipe I have is kind of dry, but the flavor is amazing. So I found a couple of recipes online that I modified to get the flavors I wanted. The original recipe suggests an orange frosting, so the addition of orange extract to the whipped topping seemed like a really good idea. And it was! I initially tried to use 1 tsp, but ran out, and the 2nd time I estimated that it was ~1/2 tsp, so that's what I used. I think it could use a little more orange flavor, but not a lot, so I have 3/4 tsp in the recipe, which is what I'll be testing next time.

I was kind of hoping that the cake would be just a bit more moist, but everyone love it, so I'll leave it for now, don't want it to moist or it will disintegrate!  A work in progress.  A very tasty work in progress!  I hope you enjoy as much as my family has!

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Nutrition Facts
Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping
Amount Per Serving
Calories 366 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.004g
Cholesterol 133mg 44%
Sodium 45mg 2%
Potassium 36mg 1%
Total Carbohydrates 53g 18%
Dietary Fiber 1g 4%
Sugars 34g
Protein 5g 10%
Vitamin A 8%
Vitamin C 0.1%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Brown Sugar Sweet Potato Pie

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 Brown Sugar Sweet Potato Pie
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Instructions
  1. Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
  2. As the pie dough chills, start the sweet potatoes: Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling– this helps prevent the crust from shrinking.
  4. Preheat oven to 350°F (177°C).
  5. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
  6. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients (down to and including the salt) and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
  7. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools. Decorate with whipped cream or pie crust acorns.
  8. Cover leftovers tightly and store in the refrigerator for up to 5 days.
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Nutrition Facts
Brown Sugar Sweet Potato Pie
Amount Per Serving
Calories 362 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 2g
Cholesterol 124mg 41%
Sodium 95mg 4%
Potassium 238mg 7%
Total Carbohydrates 45g 15%
Dietary Fiber 2g 8%
Sugars 32g
Protein 4g 8%
Vitamin A 167%
Vitamin C 2%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Soft & Chewy Oatmeal Raisin Cookies

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 Soft & Chewy Oatmeal Raisin Cookies
Steve loves these! He called them "grandma's cookies". Give them a try, they are really good!
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Recipe Notes
  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
  5. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.
  6. You can sub chocolate chips for raisins, sub at a 1:1 ratio.

I increased the cinnamon from 1 1/2 tsp to 2, and added ground cloves. Yummy!

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Nutrition Facts
Soft & Chewy Oatmeal Raisin Cookies
Amount Per Serving
Calories 228 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg 5%
Sodium 93mg 4%
Potassium 98mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 19g
Protein 5g 10%
Vitamin A 3%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

LIBBY’S® FAMOUS PUMPKIN PIE (Lower Fat)

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 LIBBY'S® FAMOUS PUMPKIN PIE (Lower Fat)
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Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. POUR into pie shell.
  3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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Nutrition Facts
LIBBY'S® FAMOUS PUMPKIN PIE (Lower Fat)
Amount Per Serving
Calories 261 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 3g
Cholesterol 55mg 18%
Sodium 323mg 13%
Potassium 168mg 5%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 28g
Protein 5g 10%
Vitamin A 92%
Vitamin C 2%
Calcium 13%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.