Hey. I am Marissa. Today for my very first blog post I want to show you one of my favorite dessert recipes. Perfect for fall but you can make it anytime you want. The first couple times you make it, it might be a bit of a pain but it doesn't matter cause it tastes so good! You will get the hang of it in only a couple of tries. Ok so the recipe is ... duh duh duh...
Pumpkin Roll with Cream Cheese!
It is so amazing.
You will need to get out : Powdered Sugar (Icing Sugar), Flour, Baking Powder, Baking Soda, Ground Cinnamon, Ground Cloves, Sugar, Pumpkin ( You can buy it at any grocery store. It's in a can), 1 (8 ounce) package Cream Cheese, Butter or Margarine, Vanilla. Also 1/4, 2/3, 3/4 and 1 cups as well as 1/2 and 1 teaspoons.
Measurements
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
Directions
1.PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. (The towel is used to roll up the pumpkin after it is cooked)
2.COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3.BAKE for 13 to 15 minutes or until top of cake springs back when touched. 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.
4.BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 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.
Nutritional Information
Amount Per Serving Calories: 431 | Total Fat: 24.2g | Cholesterol: 106mg
Powered by ESHA Nutrient Database
There you go. This recipe is pretty amazing. Great for dinner parties. Maybe even remember it for next years thanksgiving. Or even if your having family or friends over. It doesn't take too long to prepare and it's quite delicious.
I hope you enjoy it.
Signed,
Looking Glass
Welcome to Behind the Looking Glass. Hello. I am Marissa. My blog is here to showcase some of my photography. I will also be showing you some of my favorite things, places, photographers...
Great recipe! I will try it this weekend! Do you have any suggestions to make this a little more diet friendly? I've been trying to cut down on my white flour and sugar intake..do you think I could use whole grain flour or almond flour?
ReplyDeleteOh yea. Those would probably work just as fine. I have been wanting to try those. Tell me how they work if you use them. And of course you can use the low fat or no fat cream cheese. Tell me how everything works out :)
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