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Thursday, 27 November 2014

Recipe For Desserts Pumpkin Roll

Recipe For Desserts Pumpkin Roll Biography

Source(google.com.pk)

This dessert just speaks fall, doesn’t it? A good pumpkin roll is one of my very favorite pumpkin-flavored treats. I love them. Love them. Looooove them. I don’t know if there is a more beautiful combination than moist, spiced pumpkin cake rolled with a filling of soft, sweet cream cheese.

I’m having trouble concentrating just thinking about it.

My Aunt Marilyn sent me this recipe – she got it from a friend who had made pumpkin rolls her specialty and had perfected this recipe. I can attest that this recipe is a keeper. I definitely don’t have the need to shop around for another pumpkin roll recipe. This was simply divine. And what a perfect treat to share with neighbors/friends/family this fall season!

I’m having trouble concentrating just thinking about it.

P.S. Off to the right you’ll notice I’ve updated my “Favorites” sidebar with some classic, fall favorites. Enjoy!

P.P.S. I’ve also added two new labels: Freezable Meals and Take-In Meals. I get quite a few emails asking about both of those topics so I figured I’d start ordering them in a central location. I don’t know about you, but when I need to take a meal in to someone, I’m always racking my brain for “the one.”

INGREDIENTS

Cake:

1 cup sugar

3/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

3 eggs

2/3 cup mashed (canned) pumpkin

1/2 cup chopped walnuts (optional)

Filling:

8 ounces cream cheese, softened

1 tablespoon butter, melted

1 teaspoon vanilla

1 cup powdered sugar

DIRECTIONS

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

INGREDIENTS

6 tablespoons unsalted butter, melted

1½ cups granulated sugar

2 large eggs

1 (15 oz.) can pumpkin

¼ cup water

2 cups all-purpose flour

2 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon vanilla

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Cream Cheese Filling

8 ounces cream cheese, softened

¼ cup granulated sugar

½ teaspoon vanilla

1 large egg

INSTRUCTIONS

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 1½ 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 ⅔ of the batter evenly into the prepared pan.In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ 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..........