Archive | March, 2013

Pecan Pumpkin Roll

20 Mar

Pecan Pumpkin Roll I know you are saying Pumpkin? Why pumpkin now when there are rainbows and butterflies and colorful marshmallow bunnies all over the place? Well first it is ok to have pumpkin in the spring, summer, winter and fall. Does it happen often in our house. No not really but it is still ok.Pecan Pumpkin Roll

Let me explain. We had some dinner guest a few weeks ago and I, of course, wanted to do a dessert that would wow. Problem is I didn’t have the time, energy, or ingredients to really do a new wow dessert.Pecan Pumpkin Roll

So I shuffled through my cabinets and thought ok pumpkin roll. I know how to make that, I know how to make it good. They have never had my pumpkin roll, so this could work.

What I love about this is that because I picked a dessert I was comfortable with, it was easy for me to kick it up a notch with one added ingredient. Pecans.Pecan Pumpkin Roll

Now me and pecans have this love hate kind of relationship. Well I am only a fan once in a while. Lately it seems I like them more and more in good recipes. The original recipe actually calls for pecans and I have always left them out.

Man what have I been missing. The regular pumpkin roll is great. This one is even better!Pecan Pumpkin Roll

Also I have been wanting to share this with you since my trip to Italy in December. While I was there I went around and visited some friends. One night I was at, Laura and Siro’s for dinner. Well she pulled out the dessert and some powdered sugar. But wait. It was not just powdered sugar. It was this powdered sugar shaker she got from Munich. I went coo coo over this thing. IMG_9668_newOh how life could be easy just for a moment with this little thing in my life. No more pouring the sugar form the bag into a tiny metal strainer and trying to beautifully sprinkle it onto a dessert.Pecan Pumpkin Roll Nope no more. I just turn up side and  turn, just like you would if you would using fresh cracked pepper. And the best part! It is refillable. Which means I can use it for like ever! Well Laura stopped and was like. Wait! I have another. I picked up two. I will give you one!! She is the best and totally made my day, week, year! Now if we have something like this in America, please feel free to point me in that direction, but I have yet to see this here. Love those Germans and their creativity!! 🙂

Pecan Pumpkin Roll

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recipe adapted from Diane Drago

YIELDS: 1 roll

PREP TIME: 1 hour 45 minutes

COOK TIME: 15 minutes

TOTAL TIME: 2 hours



2 eggs

5 oz Chobani Greek yogurt, plain

1 cup sugar

2/3 cup pumpkin

3/4 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ginger

2 teaspoon cinnamon

1/2 tsp nutmeg

1 cup powdered sugar


1 cup powdered sugar

2 teaspoon butter

8 oz cream cheese, room temperature

1 teaspoon vanilla

1 cup pecans, chopped

1/2 teaspoon cinnamon


1. Preheat oven to 375. Line cookie sheet with foil or parchment paper. ( I always use foil for this.)

2. In mixing bowl, mix the ingredients for the cake one at a time. Mixing after each addition.

3. Pour into prepared cookie sheet, spread out and bake for 15 minutes.

4. Take a dish towel that is the size of the cake. Cover with powdered sugar.

5. When cake is done and cooled for about 2 minutes. Fill onto dish towel. Starting at one end, roll the cake.

6. Place in refrigerator to cool for an hour.

7. Prepare filling by mixing butter, cream cheese, sugar, vanilla and cinnamon.

8. Fold in 1/2 cup of pecans.

9. Take roll out of refrigerator, unroll. Spread icing onto cake. Roll the cake back up and refrigerator till ready to serve.

10. When I was ready to serve I sprinkled my remaining half cup of pecans on top and dusted with fresh powdered sugar.

11. Cut and ENJOY! (you get about 12 pieces out of this!)

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Pecan Pumpkin Roll

This recipe is linked over at Buns In My Oven



Raspberry Chocolate Popcorn

18 Mar

Raspberry Chocolate Popcorn

Snack Time! Popcorn Time! Raspberry Chocolate Popcorn Time! Since I am always making snacks for the kids, Friday was no different.

Raspberry Chocolate Popcorn

The kids had an early release so they were especially hungry when they got home. My son had lunch at 10:30am. And he is 13. So he was really hungry.

Raspberry Chocolate Popcorn

He ate some leftovers from lunch and then by 2 everyone was ready for something else. So I decided to throw this together fairly quickly.

Raspberry Chocolate Popcorn

I love throw together types of snacks because it doesn’t take much effort but it taste really good!

Raspberry Chocolate Popcorn

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YIELDS: 4 cups

PREP TIME: 5 minutes

COOK TIME: 15 minutes

TOTAL TIME: 20 minutes


1/2 cup popcorn kernels

2 tablespoons vegetable oil

10 Hershey’s Hugs Raspberry flavored

1/2 cup Chocolate Sprinkles


1. Pour oil into a pot and add popcorn kernels. This should be enough to just cover the bottom of your pot.

2. Cover with lid and cook over medium heat.

3. Popcorn is done when the popping sound slows and only happens every 4-5 seconds.

4. Lay out cooked popcorn on a baking sheet to cool.

5. Melt Hershey Hugs in a small pot over a double boiler.

6. Pour cooled popcorn into a bowl. Pour chocolate over and mix.

7. Pour sprinkles over till combine and ENJOY!!

Raspberry Chocolate Popcorn

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Oh! Did anyone hear that popcorn was the new rage for 2013! Well how excited that I finally figure out I am ahead of the times! Probably will be the only time I am ahead for anything! Check out these other popcorn snacks!

Rainbow Nerds Rope Candy Popcorn

Rainbow Nerds Rope Candy Popcorn

Butterscotch Chocolate Popcorn

Buttersotch Chocolate Popcorn

Funfetti Cake Mix Popcorn

Funfetti Cake Mix Popcorn

This recipe is linked over at Inside BruCrew Life

Pint Sized Baker



Tuna Quinoa Patties

15 Mar

Tuna Quinoa PattiesSince the end of February our family has been observing Lent and abstaining from meat on Fridays.
I have been trying to think of recipes that include fish of some kind.

Tuna Quinoa Patties
Well I have finally found my go to recipe.
I have told you how obsessed I have been with quinoa. This recipe combines quinoa and canned fish to make the perfect dish.
I have made a variation of this recipe twice so far. The kids actually really enjoy this as much as we do so it is a great family recipe as well.Tuna Quinoa Patties
Because I have quinoa in my refrigerator often I was able to whip this up pretty quickly.
Whenever I make quinoa I just follow the directions on the back of the package and add a vegetable bouillon cube to give it a little flavor.Tuna Quinoa Patties
Then I just grab whatever ingredients i have that go well with the type of canned fish I am using and whalla you are almost finished!
These patties are really good with just a side salad and sliced cheese, or peas and potatoes or as a sandwich. (Which by the way the sandwich is really really good, says my daughter!)

Tuna Quinoa Patties

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recipe adapted from Quinoa Salmon Cakes

YIELDS: 10 patties

PREP TIME: 5 minutes

COOK TIME: 20 minutes

TOTAL TIME: 25 minutes


1 5oz. Canned tuna, drained
1 1/2 cups quinoa, cooked and cooled
1 egg
1/2 cup plain bread crumbs
Juice from a half of lemon
2 green onions, chopped
1/2 tablespoon dried parsley
Olive oil


1. Using large pan add enough olive oil to cover the bottom of the pan and heat on medium.
2. In the meantime combine tuna, quinoa, egg, bread crumbs, lemon juice, onion, parsley, salt and pepper.
3. After all ingredients are mixed together roll and flatten into patties.(depending on size of pan you may have to do in two batches.)
4. Cook for 5 minutes on each side or until golden brown.
5. Cool and ENJOY!

Tuna Quinoa Patties

This recipe is linked over at Tidy Mom
Taste and Tell Blog

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