Pumpkin Roll Bars

So I found this recipe on The Recipe Critic and they sounded too goo to pass up. These are awesome… no other way to put it. They’re sweet without being too sugary. The best way I can describe it is pumpkin bread with a light cheesecake swirl.


6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees.

Spray a 9 x 13 inch baking pan with non-stick cooking spray.

In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.

In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.

Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth.

Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.

Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.


I did have to do a few of things different. I didn’t have butter so I had to make due with margarine. I also don’t have an electric mixer so I had to do all of the mixing by hand…. yes that includes blending the cream cheese, which makes for very tired arms.  Also my bake time was actually 40 minutes due to the fact that we have an archaic oven.


Overall I think this is a slam dunk recipe and give it 5 out of 5 stars!


Stay stellar everyone!



Dark Chocolate Syrup


Dark Chocolate Syrup

Ok this a super easy deal. This is a nice dark chocolate syrup, no heat required and only 3 ingredients. This works for hot cocoa or something to drizzle on your favorite pastry or ice cream.


Hersey’s Cocoa Powder

Sugar (I use raw sugar)



This is a simple 2:1 ratio. Two tablespoons cocoa to one tablespoon of sugar and adjust this for the quantity needed. In a small container combine the cocoa powder and sugar. Add two tablespoons of water and slowly blend together using a spoon. Once the mixture has started to blend together you can add more water until you get a syrupy texture.

You now have a nice dark chocolate syrup perfect for whatever you want! I happened to make some hot cocoa which I will tell you how to make now!

Dark Hot Cocoa


1 Cup Milk

Dark Chocolate Syrup

Whipped Cream

Cocoa powder for garnish

In a small sauce pan heat the milk on medium heat. Add dark chocolate syrup to taste, it usually doesn’t take more than a couple of tablespoons of the syrup. Take a whisk and blend the milk and syrup together, be careful not to scorch your milk. Once everything is well blended and heated pour the hot cocoa into a coffee cup, top with a dollop of whipped cream and sprinkle a little bit of cocoa powder on top. Now all you need to do is enjoy!

Stay stellar everyone. If you happen to try this or any of my other recipes let me know if you enjoyed it!

Berry Filled Cupcakes


Berry Filled Cupcakes
Prep Time: 10 Minutes
Bake Time: 25 Minutes
Yields 12 Cup Cakes

Preheat Oven to 350 Degrees

1 Box Duncan Hines Yellow Cupcake Mix
2 Large Eggs
3 Tablespoons of Oil
1/2 Cup Water
1/2 Cup Fresh Strawberries
1/4 Cup Fresh Blueberries
1 Teaspoon of Sugar
1 Cup Extra Creamy Whipped Topping

The Berries:

-Cut up strawberries in to quarters then put in a blender along with blueberries and blend for about 10 seconds then add teaspoon of sugar. Blend again until contents are smooth then transfer to a container and put in refrigerator for about 10-15 minutes while you are preparing your cupcake batter. This will cause the contents to stiffen a little bit and make them easier to handle later.

The Cupcakes:
-Prepare cupcake mix by combining eggs, oil, water and cupcake mix. Mix until well blended and no lumps are present.
-Line a cupcake pan with liners and spray the pan and liners lightly with a non stick spray of your choosing.
-Fill the cup cake tins half way with batter
-Using a small teaspoon, spoon a small amount of the berry mixture into the center of each cupcake then cover with remaining cupcake batter. Cupcake tins should each be about 2/3 full by the end of this process.
-Once oven is preheated bake cupcakes for 25 minutes or until tops are a nice golden brown. Take out of the oven and place on cooling rack

The Topping:
Take the remaining berry mixture and fold in the 1 cup of extra creamy whipped topping until well combined. Put mixture into the refrigerator until cupcakes are cooled then ice the tops with the whipped topping.

Note: Sometimes the cupcakes will end up with a hollow center. What you can do is use a pastry bag with a 1/4 or 1/8 tip filled with the berry mixture. Once cupcakes are out of the oven insert the tip of the pastry bag and squeeze a small amount into the cupcake.