Delicious Pumpkin Roll

Hmmm... Pumpkin Roll.. just the thought conjures up thoughts of Autumn, jack-o-lanterns, crisp leaves.. and, of course, Thanksgiving.. my favorite holiday!

This is a perfect time of year to enjoy this beautiful dessert. It's really quite simple to make (I promise), and everyone will think you worked hours to create this delight.

Here are the ingredients for the batter...

For the cake, you will need...

2/3 c. canned pumpkin

1 c. sugar

3 eggs

1 tsp. baking soda

1/4 tsp. nutmeg

1/2 tsp. cinnamon

3/4 c. flour

Confectioner's sugar for dusting

1/4 c. chopped walnuts

Place sugar, flour, baking soda, eggs, pumpkin, cinnamon and nutmeg in a large mixing bowl and mix thoroughly. Lightly grease a 12" by 18" jelly roll pan and then line it with waxed paper and then lightly grease the paper. Pour batter into prepared pan and smooth with a knife to level the batter.

Add chopped walnuts on top of the batter.

and then bake in a 375 degree (F) oven for 15 minutes.

Here's a pic of the cake after baking has been completed.

Can't you just about smell the cinnamon, nutmeg and pumpkin? Yum!

  

Turn the cake onto a white linen kitchen towel that you sprinkled with confectioner's sugar and slowly peel off the wax paper.

Re-roll the cake... and keep it in the kitchen towel. Allow it to cool completely on the kitchen counter. As it cools, it will retain the curled form.

Once the cake is completely cooled, prepare the filling. You will need...

1 1/4 c. confectioner's Sugar

1 8oz. pkg of cream cheese

1 tsp. vanilla extract

2 tsp. butter

Blend with mixer until smooth.

Yep.. that's a retro '50's Kitchenaid Mixer (bought a pink one by mistake - note to self, check labels before purchasing items)

Unroll the cake....

And cover with the cream cheese filling...

Then re-roll the cake.

Here's what it will look like all rolled up again... then cover with foil and place in refrigerator until you are ready to serve.

To serve.. dust top lightly with confectioner's sugar

                             

And cut into slices to serve.

I hope you have the opportunity to try this amazing dessert. It really is a very easy and delicious finish to a Sunday supper!

Leave me a comment and let me know what you think!

Thanks for stopping by.

Peggy's Cream Puffs

When I was about 8 years old, or so, I earned my Girl Scout Baking Badge by learning how to make Cream Puffs with a classmate's Mom.. they were very mini puffs, and slightly dusted with powdered sugar. I remember thinking that I had never tasted anything as light and wonderful as that. I knew cream puffs would quickly become one of my favorite desserts. The recipe we used is no where to be found, but this recipe is one I have been using for about 25 years.. it hasn't failed yet!

Fast forward a few (LOL) years later.. and now I'm paying it forward.. I'm showing a friend's daughter how I make cream puffs - and there's no badge involved, just a promise I made to Lauren a while back. Lauren's become quite an avid baker and hopefully she will add this recipe to her repertoire! Here's a picture of her smiling as we get started.


So let's get started...

This recipe makes approximately 20 medium cream puffs, or 15 eclairs, or 35-40 mini puffs

1 c. water
½ c. butter cut into pieces
¼ tsp. salt
1 c. all-purpose flour, sifted
4 large eggs, room temperature

In medium saucepan, bring water, butter and salt to a boil.

Remove from heat. Stir in flour all at once and beat well until mixture leaves the sides of the pan and has a similar consistency of mashed potatoes. Cool for one minute. Add eggs one at a time beating well after each addition. Mixture should be smooth and have a glossy look.

This is how the pastry will look after all eggs have been added...

For medium sized puffs, drop a teaspoonful of pastry onto greased baking sheet (or fill pastry tube with mixture and make 1 ½” mounds). Space about 2” apart. For eclairs pipe pastry into a 2" strip, for mini, pipe or spoon approximately 1/2 teaspoon onto baking sheet.

For medium sized puffs, bake 15 minutes at 450 degrees. Reduce heat to 350 degrees and continue baking 25-30 minutes or until puffs are golden brown and sides appear dry. Let cool on a wire rack. (for eclairs, allow 15 minutes at 450 degrees, and then reduce heat to 350 degrees for 25-30 minutes. For mini puffs, 10 minutes at 450 degrees and 20 minutes at 350 degrees)

Fill centers with creamy custard filling (recipe follows)

Very Easy Custard Filling
1 large package of instant vanilla pudding or two (3.4 oz) small using ½ of the required milk per pudding package directions
1 envelope of Dream Whip using ½ of the required milk per Dream Whip package directions
1 Tbs. of vanilla extract

With an electric mixer mix instant pudding and chill. Make Dream Whip using an electric mixer and chill… Once the pudding is set (about ten minutes) fold Dream Whip into pudding. Keep mixture chilled until ready to use.




Toppings
For chocolate topping, melt semi-sweet chocolate chips in a microwave safe dish on defrost setting until melted. To prevent burning, start with 1 minute and continue to microwave until melted, stirring often.

Or dust with powdered sugar.


Alternate fillings: With salad mixtures these little puffs make wonderful h'ors dourves.
Larger puffs filled with salads make a great lunch or buffet item. The fillings you can use are endless.

Crab salad
Shrimp salad
Ham salad
Tuna salad
Chicken salad
Lemon, lime or orange curd
Chocolate mousse
Ice Cream (Profiteroles)

Wow.... .Homemade Mozzarella

Hi everyone.. welcome to my cooking blog. Today I had the great opportunity to go to a demonstration on making homemade Mozzarella cheese. I can't even begin to describe the creamy taste homemade mozzarella has compared to what we can buy in the store. Once I'm able to buy curds at my local market (they have them on order), I'm going to try it out. If it works like it should, I promise to do a tutorial here.

Upcoming.. Cream puff tutorial during the week of June 15th.. so stay tuned, and check back often.