Tuesday, September 28, 2010

Funky PolkaDot Giraffe Blog PAR-TAY Day 2: RECIPE

This fun post comes to us from my darling sister-in-law Larissa.
She likes to craft, sew, and bake.
That's why I like her so much :)
She just started a blog called
Comfy Monster's Craft Corner
and you should follow her for fun baking and crafting awesomeness.(Little Rissa with my Little Izzy)

Time to start the Fall Festivities!

(even though in Utah we are still experiencing weather in the 90's)

You can't have fall with out Pumpkins,

So why not make a Delicious Pumpkin Roll...

I can Smell it in my Oven already

(really i can)

Where is what you will need:

  • 3 eggs
  • 2/3 c. canned Pumpkin

  • 1 c. Sugar

  • 1 tsp. Lemon Juice

  • 3/4 c. All purpose flour

  • 1 tsp. Baking Powder

  • 2 tsp. Cinnomon

  • 1 tsp. Ginger

  • 1/2 tsp. Nutmeg

  • 1/2 tsp. Salt

  • 8oz. Cream Cheese- Softened
  • 4 Tbs. Butter

  • 1/2 tsp. Vanilla

  • 1 c. Powder Sugar

In a large Bowl, combine eggs and Sugar. Beating with electric mixer until thick and light yellow in color.

Add Pumpkin And Lemon Juice mixing until Blended.

(I got so excited about making the pumpkin roll i forgot to take a picture. Sorry)

Add flour, backing powder, spices, and salt. Mix well.

Spread batter into greased and wax paper lined 10x15 cook sheet.

Bake @ 350 for 15 min.

When done (toothpick needs to come out clean) remove from oven.

Cool for 15 min.

Then Place cake on Clean Tea Towel (or any "non" textured towel) Sprinkled with Power Sugar.

Remove Wax paper and Cool 10 more min.

From Short side roll cake up in towel. Set aside.

While Cake is cooling in towel prepare filling.

Beat together cream cheese and butter;

stir in powdered sugar and vanilla until smooth.

Unroll Cake. Evenly spread filling over cake.

Roll up cake (without towel)

Wrap in Plastic wrap.

Cover and chill for at least 1 hour.

Slice before serving.

Keep leftovers Refrigerated.

(it keeps well frozen also.)

Enjoy, my husband and I really enjoyed ours.


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