November Recipe Series

We’re gearing up for the season of good food, family, and gratitude! This month, we’re excited to share some cherished recipes straight from our team’s kitchens to yours. From family classics to innovative twists, each recipe has a special flavor we can’t wait for you to try!

 

Pumpkin Roll

The best and easiest Pumpkin Roll recipe with a moist and tender crumb, filled with smooth cream cheese frosting. I have the best trick to make this simple and completely mess-free! A Taste Better From Scratch recipe.

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin (or homemade pumpkin puree)
1 teaspoon vanilla extract
 

Filling

8 ounces cream cheese , softened

2 Tablespoons butter , softened
1 teaspoon vanilla extract
1 cup powdered sugar , plus more for dusting
 

Visit Taste Better From Scratch for complete directions and tips.

Instructions

Preheat oven to 350 degrees F.
Prep Pan: Lightly grease a jelly roll pan (10 x 15'') with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
Bake: for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
Roll: Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
Combine: Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan
 
 

Parmesan Crusted Mac N Cheese

1 box of macaroni noodles
1 bag of colby jack cheese or 1 block shredded colby jack cheese
1 block of shredded american cheese or 1 bag
1 bag of mozzarella cheese
1 bag of parmesan cheese
½ cup of heavy whipping cream or half and half
½ cup of pasta water
1 cup of panko bread crumbs
2 sticks of salted butterSpices to taste:
1 tablespoon of seasonall
1 tablespoon of blackened seasoning
½ teaspoon of salt
½ teaspoon of garlic powder
1 teaspoon of pepper
1 teaspoon of paprika

Directions:

In a large pot bring the pasta to a boil, cook until al dente, reserve pasta waterIn another pot melt the colby jack, american, mozzarella,  ½ the parmesan cheese, 1 stick of butter, pasta water and heavy whipping creamAdd the seasonings together and mix in the cheeseIn a large pan add pasta, cheese mix and stir togetherIn a small bowl add panko bread crumbs and parmesan cheese, season with salt and pepper.Top the macaroni with the panko cheese mixCut butter into little pieces , place on top and bake at 350 for 40 mins.

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