What a day. We did not get as much accomplished as we planned. I did get to bake a little. First I made homemade brownies. These are a very fast, easy base. You can add chocolate chips or nuts or M&M's, or whatever you want to these. They would also be good with peanut butter chips.
I have really been wanting to try King Arthur Flour's Double Dutch Process cocoa. (http://www.kingarthurflour.com/shop/items/double-dutch-dark-cocoa-16-oz). Of course I can't find it around here and I will have to order it online. I think it would be awesome in these brownies.
1 c. brown sugar
1 c. white sugar
1 stick butter
1/4 c. oil
2 t. vanilla
2 T. coffee
3/4 c. cocoa
1/4 t. salt
1/4 t. baking powder
1 c. flour
Mix oil, butter and sugars in a microwave bowl. Heat for a 90 seconds. Whisk. Heat for 30 more seconds. Cool a little, then whisk in the eggs, vanilla and coffee. In a separate bowl, whisk together dry ingredients. Gradually whisk into wet mixture. Pour into a 9 x 13 pan and bake for 25 to 30 minutes at 375 degrees.
I used Libby's Pumpkin Roll recipe for the most part. Instead of using cloves, I substituted 1/4 t. of nutmeg. After I finished mixing these up and was pouring my mix into my parchment lined pan, I was thinking the mix looked a little short. While I was pouring I also started thinking about how much I like pumpkin flavored cake. That's when I realized, I forgot to put in the pumpkin. I had to scrape the mix off the parchment and put it back in the bowl to add the pumpkin. Still tasted great. Just airheaded.
LIBBY'S PUMPKIN ROLL
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves ( I substituted 1/4 t. nutmeg)
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. (I use parchment paper). Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.