Chocolate Peanut Butter Cake Roll

This is borrowed from a blog I stumbled across! I made it for dessert once and now it will be a "go to" dessert for us!  Thanks to  www.abuckscountykitchen.com  ....  a great blog site!  So here it is....with one minor change.

Chocolate Peanut Butter Cake Roll
4 eggs at room temperature
3/4 c cake flour
1/4 c dark cocoa powder
1 tsp baking soda
1/4 tsp salt
3/4 c sugar
6 TBL vegetable oil
1/2 tsp vanilla

Preheat oven to 350*.  Line 10X15 pan with parchment paper and spray well with non-stick spray.
In large bowl, beat the eggs until double in volume....about 4 minutes.
In the meantime, sift together the cake flour, cocoa powder, baking soda and salt.  Set aside.
Slowly add the sugar into the eggs.  Whip until well incorporated....about 2 minutes.  Add the oil and vanilla and mix again.  Then add the dry ingredients and mix well again.
Pour into prepared pan and bake 10 - 12 minutes, until cake springs back when touched lightly.
Remove from oven and cool on a wire rack for 10 minutes.  In the meantime, prepare the filling.

Filling:
8 oz. cream cheese, room temperature
1 1/2 sticks butter, room temperature
3 c powdered sugar
3/4 c smooth peanut butter
1 TBL vanilla
10 miniature size peanut butter cups, finely chopped

Put all ingredients except the peanut butter cups into a food processor.  Process for 20 - 25 seconds.  Scrape down the sides and process for another 10 seconds.  (Now how easy is that!!!)  Reserve about 1/2 c for garnish if desired.
Spread filling on a slightly warm cake,  leaving about 1 inch edge all the way around.  Sprinkle the chopped peanut butter cups on the filling.  Roll up lengthwise, using  parchment paper to help roll as tightly as possible.  Carefully place the cake on a platter, seam side down, and freeze for 20 - 30 minutes or put in refrig over night.  When ready to serve, garnish with reserved filling and a peanut butter cup!!

This filling recipe can also be used for a wonderful icing!!!

Pumpkin Chili

My friend, Tiffany, mentioned pumpkin chili on her facebook.  It sounded so interesting to me...so I went online and found a recipe.  It is delicious!!  So I am sharing!  And, thanks, Tiffany!!!

Pumpkin Chili 

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot:
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 -  8 hours, or high for 4 hours.

Serves 8.

** The only thing I did differently was I used pinto beans because my hubby does not care for kidney beans.