Okay ladies, no more slacking. Time to get this blog up and running again. Let's share our food! I'll kick it off with a yummy pumpkin roll, that will add a flattering roll to your middle if you eat too much :). (See pictures of me for proof). I got this recipe from verybestbaking.com, it's the Libby's Pumpkin Roll official recipe and it's so yummy. I used to be really intimidated by pumpkin rolls (because of how they looked) before I had ever tried making one. But they are actually very easy, and fast too.
Ingredients:
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup (Libby's) 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 tsp. vanilla extract
more Powdered sugar for towel and decoration
Directions:
For Cake: Preheat oven to 375. Grease 15 x 10-inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, bakign soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in large mixer bowl unitl thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 min.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking tip: Be sure to grease the pan and wax paper well. Also, be sure to put enough powdered sugar on the towel when rolling up hte cake so it will not stick. That is the trick to this whole thing, not letting it stick anywhere, and not over-cooking it.
Also, it's easier to cut this with floss to serve, just as you would cut cinnamon rolls out to bake them.
Linds, yay for you! I'm glad you got on here - now I will for sure do it. I made a pumpkin roll for Halloween and used a recipe from the BHG cookbook. This one looks yum - I'll do it for my Halloween meal next year. Only one pumpkin roll a year, you know...that's my rule.
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