Archive for the ‘Holiday Recipes’ Category

My sweet Aunt Louise used to make this pumpkin roll. I thought it was divine then and still do. She was one of those special people who just exuded loving kindness. She always looked for the good in others, was generous and giving and gracious.

She shared this recipe with me, taking the time to type it out on a 3×5 index card. That recipe card is now covered in splatters and caked on sugar, but every year when I pull it out of my recipe box, it makes me smile and remember a wonderful lady.

Although she passed away from cancer several years ago, Aunt Louise’s gentle spirit is still greatly missed.

This yummy dessert isn’t hard to make, but like a lot of marvelous things, it does take a little time!



Mix dry ingredients and set aside.


You will beat the eggs senseless and then some before adding pumpkin and other wet ingredients.


Once you’ve got it mixed, pour into a jelly roll pan and bake. Keep an eye on it so it doesn’t get overcooked.


Liberally sprinkle powdered sugar over a tea towel.


Roll pumpkin roll into towel and let cool completely.


When cool, spread on cream cheese filling and reroll.


Refrigerate wrapped in plastic wrap until ready to serve, then slice.


When cool, spread on cream cheese filling and reroll.


Louise’s Pumpkin Cake Roll


3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp. lemon juice

3/4 cup flour

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1 tsp. baking powder

1 cup finely chopped walnuts


1 cup powdered sugar

1 8 ounce package cream cheese, softened

1/4 cup margarine or butter

1 tsp. vanilla

1/4 cup candied cherries

In a large mixing bowl, beat the eggs with a mixer on high for five minutes. Gradually beat in the 1 cup of sugar. Stir in pumpkin and lemon juice. In a small bowl, stir together flour and other dry ingredients. Fold into pumpkin mixture. Spread batter in a greased and floured 15x10x1 jelly roll pan. Sprinkle with nuts. Bake at 350 degrees for 15 minutes. Immediately invert cake onto a flour-sack towel sprinkled with powdered sugar. Roll cake and towel up together. Cool completely. Unroll cake. In a mixing bowl beat 1 cup powdered sugar, cream cheese, butter and vanilla with mixer on medium speed until smooth. Spread over cake. Reroll cake, cover and chill in refrigerator until ready to serve. Cut into 1-inch slices and garnish with cherries. Makes 10-12 servings.

* Note: You can substitute pecans for walnuts or make without nuts. You can also garnish with a dollop of whipped cream, glazed nuts or a sprinkle of cinnamon.

She Who Wishes You a Very Happy Christmas Eve!




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On special occasions or the rare days when Captain Cavedweller and I can enjoy a leisurely breakfast, I like to make crepes. Our favorite filling is fresh fruit with whipped  cream. Captain Cavedweller loves bananas while I tend to favor berries.

I’ve had this recipe for crepes since I was in the seventh grade. Our teacher decided to give us all some culture and let each of us a select a country to study up on and do a presentation complete with props. While I got stuck with India (when you are next to the last to get to choose, there aren’t a lot of countries left!), one of the girls choose France. Her mother brought in a hot plate and helped her make crepes for the class. They were delightfully wonderful and so different from anything I’d eaten. When she passed out copies of the recipe, I immediately went home and  begged my mom to let me make them. She did and I’ve been making them sense. Although my dad always called these flat pancakes, Captain Cavedweller does enjoy them!

These are light and delicious – just right for a morning brunch before a big holiday meal!




Mix the ingredients until it is smooth and there are no visible lumps.


Cook in a hot pan, lightly oiled. It just takes a minute or so for each side.


You want each side to be a nice golden brown.


Fill with berries and whipped cream.


Cook in a hot pan, lightly oiled. It just takes a minute or so for each side.



1 cup all-purpose flour

1 tablespoon  sugar

1/4 teaspoon salt

3 eggs

2 cups milk

1 teaspoon vanilla extract

2 tablespoons butter, melted

Combine dry ingredients and set aside. Beat eggs until broken down. Add milk and vanilla extract and beat well. Beat in flour mixture until mixed then add in melted butter.

Lightly oil a hot griddle, frying pan or (if you have one) a crepe pan. Pour about two tablespoons of batter in the pan and thin it out by swirling the pan around. Tip and rotate until the batter is as thin as possible. Cook until each side is a light, golden brown.

Fill with fruit and whipped cream and roll. Top with a dusting of powdered sugar and enjoy!

Serves about 12.

She Who Loves Crepes!

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I’ve been dying to make cake balls for a couple months. Don’t ask me why. It’s just one of those weird things that  infiltrate my brain at 3 a.m. and won’t let me rest.

I decided to make a batch for a holiday party and I will state the following about the process:

1. It was easy

2. It was tasty

3. It was messy

4. It took a little bit of time

Overall, a very fun project and one that would be great if you had an afternoon to spend with your kiddos, dipping the balls.

For the sake of easy handling, I decided to put the balls on sticks and now, I guess, I should really call them cake pops.


Once the cake is baked and cooled, you are ready to start the process. I forgot to include a can of frosting in the ingredient list!

Dump the entire cake into a large bowl and break apart.

Add in half a can of frosting and mix together until ball starts to form. It will feel moist and sticky.

Form cake balls. I made mine fairly big because I wanted to have fewer to dip. I'm a lazy slug that way. I'm also incapable of making perfectly round balls, so pardon my somewhat oddball shaped creation.


Cover a styrofoam block with foil.


Melt the candy coating then dip in ends of lollipop sticks.


Harpoon cake balls with sticks and let rest until candy has hardened.


Cover cake balls with candy coating. I used a spoon to drizzle over the balls. Gently tap stick on edge of bowl to get off excess coating.


While candy coating is still warm, decorate balls with your choice of sprinkles, crushed peppermint, chocolate shavings or whatever tickles your fancy. Poke sticks into foam and let set until coating has hardened.


Serve and enjoy!


Holiday Cake Balls

1 cake mix (baked according to package directions)

1 can frosting

1 package candy coating (I used Almond Bark)

Sprinkles or other decoration

Lollipop sticks

Bake the cake according to package directions. Cool completely.

In a large bowl, break up entire cake then mix in 1/2 of the can of frosting. I used chocolate just because I need chocolate like most people need air, but you could choose any flavor cake and frosting.

You may have to get your hands into the project to get it thoroughly mixed and you most definitely will get hands-on- involvement when you form the balls. The size is totally dependent on how big you want to make them. I’d stick in the ballpark of between one to two inches diameter.

Once the ball are formed, melt the candy coating. I did just a few bricks at a time so the whole bowl of coating wouldn’t get hard before I was done. You can just pop it into the microwave in 30-second intervals until it is melted. Do not reheat it as it gets gunky and icky quickly. Use it up then melt the next round.

When  the candy coating is ready, dip in the ends of the sticks then stab them into the balls. Let them sit until the coating is nice and firm. This is very important. If you don’t do this, your sticks may fall out and that would be tragic.

Once the balls are ready for dipping, use a spoon to swirl coating over the balls. Tap the edge of the stick lightly on the bowl to get off excess coating. Cover the ball in sprinkles, crushed candy canes, whatever sounds good and looks tasty. Then poke a hole with the stick into the foam black and let rest until the coating is good and firm.

Repeat until all balls are coated. You can put these in the freezer, wrap in individual cellophane bags or share them for devouring as soon as you are finished.


She Who Liked These Way Too Much

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The other day I was wandering around the grocery store trying to find what I can’t at this moment remember, but I came across a beautiful bag of peppermint marshmallows.

I had to have them. No clue what I was going to do with them, but had to have them.

So I mulled over some ideas of what to make with the sweet little puffs of peppermint and came up with the following.

These are super easy and pretty yummy, if I say so myself!


If the cookie dough looks too thick, slice it into thinner pieces. I cut these into thirds.

While the cookies are baking, crush the dickens out of a candy cane or peppermint stick.

A great stress reliever...

When the cookies are almost done but still gooey in the middle, remove from oven and top with marshmallows.

While the marshmallows are turning into molten pools of bliss, warm the frosting in the microwave for 10-15 seconds, until thin and pourable.

Remove from oven when marshmallows start to melt.

Pour over frosting

Then sprinkle with crushed candy. I am hoping you aren't quite as messy as I am in the frosting stage of this production. If you are, line your pan with parchment to cut down on the mess and stress.

Peppermint Pillows

1 bag peppermint marshmallows

1 package chocolate cookie dough

1 can chocolate frosting

Candy cane or peppermint stick

Bake cookies according to package directions.(You could also make your own cookies from scratch. I cut the purchased cookie dough into thirds because I didn’t want the cookie to be too thick).

Just before they are done, while the insides are still gooey, place a marshmallow on top and return for oven until marshmallow starts to melt. While the marshmallows are turning molten, put frosting into a microwave safe pitcher and nuke for about 15 seconds or until thin. Do not over cook or it will taste scorched and believe me – that is a horridly nasty flavor.

It will only take a minute or two for the marshmallows to be ready to take out of the oven. When they are, pour on the frosting and sprinkle with crushed candy cane or peppermint. Let cool then roll your eyes in bliss as you take a bite. Enjoy!

She Who Loves Peppermint

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