Pumpkin Carrot Cake

This may be the easiest dessert recipe I've ever made. The cake itself only has 2 ingredients and it is beyond delicious. I made the mistake of not taking pictures right away and was left with only a few pieces to photograph. This one will be gone very fast!

                                          Sorry it doesn't look prettier. Everyone devoured it too fast to take a picture!

Ingredients:
1 can pumpkin puree
1 box carrot or spice cake mix
1 can cream cheese frosting or the recipe for my pumpkin roll filling

Directions:

• Mix together pumpkin and cake mix
• bake according to package directions. (I use this as a guide and typically set the timer for about 5-10 minutes shy of the minimum recommended on the box. Make sure a toothpick or knife comes out clean and you're good to go.)
• Let cool and frost
• Enjoy!

Pumpkin Roll

I absolutely LOVE everything pumpkin. Pumpkin spice lattes, pumpkin pie, pumpkin carving, Southern Tier Pumking ...and pumpkin roll. My only problem with the pumpkin roll is the filling. Don't get me wrong, I love it, but I hate that it is made of a stick of butter and an 8 oz block of cream cheese, fattening up the whole dessert. I have tweaked the original recipe in order to make this pumpkin treat a little more waistline friendly.

Ingredients:
1 can pumpkin puree
3/4 cup flour
3 eggs
1 tsp vanilla
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tbs lemon juice
3/4 cup sugar
2 tbs. baking soda

1 block neufchatel cheese (At room temperature)
2 cups powdered sugar
1 tsp vanilla extract
1 tbs unsalted butter

Directions:
1. Combine the flour, baking soda, cinnamon, ginger and nutmeg
2. Mix pumpkin, eggs, vanilla, sugar and lemon juice in a large bowl
3. In small batches combine the flour mixture to the pumpkin mixture.
4. Add the batter to a cookie sheet that has been lined with foil or parchment and sprayed with cooking spray
5. Bake 15 minutes
6. Allow to cool for 5 minutes. Transfer the cake onto a CLEAN kitchen towel. (the parchment/ foil make it easy to flip the whole pan onto the towel and then peel off the Parchment) Roll the cake up with the towel and place in the fridge for about 15 to 20 minutes.
7. Mix together the cream cheese, butter and vanilla
8. Slowly add the powdered sugar. You can use more or less depending on how sweet you like the filling.
9. Unroll the cake and spread with filling. Roll back up. Enjoy!

Orange Cranberry Scones

Fall is here! It is finally time for hot cocoa, boots, layered fashion, and delicious baked treats. My first thought was to do something pumpkin, but after surveying my pantry I realized I already had everything to make orange cranberry scones. Delicious, flaky triangles of orange cranberry goodness were only minutes away and I could not resist. So I rolled up my sleeves on got to work making the sticky dough. I wish there were pictures, but my hands were covered! This is what they looked like just before popping them into the oven.

Fifteen minutes later, I took these babies out and covered them in an orange glaze made simply of fresh squeezed orange juice and powdered sugar. My roommates were happy to be my recipe guinea pigs and gobbled them up.

I used a mixture of two recipes. The first being super healthy and the second being utterly decadent. I have found the perfect middle ground and will without a doubt be making these again. Hmm... maybe blueberry lemon next time.

Ingredients
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/4 cup sugar
4 tbs. butter
1/4 cup fresh squeezed orange juice
1/4 cup fat free milk or milk substitute
1 egg (lightly beaten)
2 tbs. orange zest
1 cup dried cranberries

more orange juice plus powdered sugar for glaze (I eyeballed it)
Directions
Preheat oven to 375° 
Combine flour, baking soda, baking powder, salt, and sugar in a large bowl. 
Cut cold butter into small pieces and incorporate them into the flour mixture. you can use two forks or your hands as long as they are not too warm.(YOU DO NOT WANT TO MELT THE BUTTER) 
Add the oj, milk, egg, zest, and cranberries. 
Make sure not to overmix. 
Turn the dough out onto a clean, floured surface and kneed until it comes together. About 5 to 10 times. 
Roll it out to about a half inch thickness. 
This is when you can cut them into large or small triangles. I did 8 large scones, but I could have made them smaller. 
Bake for 15-18 minutes, until golden brown. 
Let cool 5 minutes, glaze, and enjoy!

http://www.tasteofhome.com/Recipes/Cranberry-Orange-Scones
http://www.foodnetwork.com/recipes/ina-garten/cranberry-orange-scones-recipe/index.html