Tuesday, November 26, 2013

Pumpkin Roll

Perfect Pairing:  Wax paper tracing method

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So far I have shared my favorite sausage and dried cherry stuffing and sweet potato casserole recipes, as well as a simple rotisserie turkey breast and homemade cranberry sauce.  What’s missing from this Thanksgiving lineup?  Dessert! 

Of course you have to have pumpkin and pecan pie on the dessert table.  I went for most of my life thinking I didn’t like pecan pie.  I was wrong, I love it.  If you want to try something a little different this year try out this delicious pumpkin roll.  Basically it is a pumpkin cake wrapped around cream cheese frosting.  Pretty awesome.

My mom and I talked about wanting to try making a pumpkin roll for a long time.  She had a recipe from a friend that is dated 1991.  It only took us 20+ years to try it out.

This dessert was really easy to make but looks fancy!  You just need to follow some simple prep instructions.  First, you grease the baking dish and then line the bottom of it with wax paper and grease that as well.  The easiest way to cut the wax paper to size is to place the bottom of the pan over the paper and trace with a pencil and then cut it out.  Perfect fit!  After the pumpkin cake bakes you flip it onto a sugared tea towel while it is still hot.

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Then you roll up the cake in the towel and allow to cool.  This ensures that the cake will keep its shape and not tear when you roll it around the frosting.

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Once the cake has cooled you unroll it, remove the towel, spread on the cream cheese frosting, and roll it back up and chill until ready to serve.

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Well that officially completes my Thanksgiving 2013 recipe roundup!  It would bring me great joy to know someone added one of these dishes to their dinner table.  Have a blessed holiday!




Pumpkin Roll

Adapted by Lindsay at Perfecting the Pairing from Aceine A.



Ingredients:

·        3 eggs, lightly beaten
·        2/3 cup 100% pumpkin
·        1 cup sugar
·        1 tsp baking soda
·        ½ tsp cinnamon
·        ¾ cup flour
·        ¼ cup sugar
·        2 Tb butter, softened
·        8 oz cream cheese, softened
·        ¾ tsp vanilla
·        1 cup powdered sugar
·        ½ tsp pumpkin pie spice
·        ½ tsp cinnamon

Directions:

Preheat the oven to 375 degrees F.   Grease a 13x9 inch pan with cooking spray.  Place a piece of wax paper in the bottom that has been cut to fit, grease the wax paper with cooking spray as well.

In a bowl combine the eggs, pumpkin, and sugar.  Stir to combine.  Add in the baking soda, cinnamon, and flour.  Mix until evenly distributed.  Pour into the prepared pan and bake for 15 minutes.

While the cake is baking lay a clean linen kitchen towel (tea towel) on the counter and sprinkle with ¼ cup sugar.  As soon as the cake comes out of the oven flip it onto the sugared towel and peel off the wax paper.  Roll up the cake lengthwise using the towel, the towel will be rolled into the cake.  Place seam side down on a rack to cool. 

While the cake is cooling make the filling.  Beat the softened butter, cream cheese, vanilla, powdered sugar, spice, and cinnamon until smooth.  When the cake is cool unroll and remove the towel.  Spread the cream cheese across the top and reroll the cake.  Wrap in waxed paper and refrigerate until ready to serve. 


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