PUMPKIN ROLLS - oh my!

Pumpkin Rolls – oh my! January 31, 2010

Filed under: Desserts, Recipes — Cathy @ 11:45 pm 

Well, it’s a beautiful, cold Sunday afternoon in Utah and today I am trying a couple of new recipe’s for my family and friends.  The first is Perfect Pumpkin Rolls from My Kitchen Cafe, I love this website, she has hundreds of recipes and so far they turn out perfect.  I have tried to make pumpkin rolls in the past and never had very good luck, they would fall apart or tear while I was trying to roll them up and they never turned out very good.  This recipe was different!  From the perfect instructions to the perfect list of ingredients, it was easy and quick and turned out beautiful.  I only changed one small thing, I like pecans!  So I exchanged pecans for the walnuts.  I didn’t have clean tea towel either so I had to make do with a regular kitchen towel so I went a little heavy on the powdered sugar laden towel.  It turned out great.  I will make this recipe again and again!  Loved it!  (see recipe below or link above)

Perfect Pumpkin Roll
Printable Version
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
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.

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My next recipe...

I found this yummy looking cookie recipe today and I am going to give them a try tomorrow.  If you have a recipe that I should try please send it to me, I am ready to try almost anything... no brussel sprouts I am just not a fan!  Here is the link to my next experiment...  Sugar Gems

The jury is out...

I took the orange snowdrops to work today.  It was truly fun getting feedback from all my co-workers.  I work with almost all men and they always appreciate "treats".  So I told them what I was doing and that they would be getting treats fairly regularly.  They agreed to give me feedback.  The recipe said that the frosting was optional - everyone in the office was in agreement that it is not even remotely optional.  The cookies are quite crumbly and the frosting seems to hold it all together. 

Tonight I made Chicken Alfredo, it was delicious but not totally homemade so I am not including it here.  But we had the herb bread with dinner and it was a big hit.  A little butter and garlic and then warmed in the oven and it was fabulous.  I could make a meal out of bread so this will now be my favorite bread for italian meals.

Give them a try, you will like them...

My first two new recipes...

Well, this weekend I made a couple of new recipes.  One was for caramelized butternut squash.  It was easy and very yummy.  The second was Lime Chicken Tacos.  I got the recipe from Emily Giles who said it was delicious and simple and she was right.  Here is the link: http://thecouponersrecipeblog.blogspot.com/2010/01/lime-chicken-tacos.html
I didn't document either recipe, but they were both good and both easy. 

Tonight I made Orange Snowdrops Cookies.  The recipe came from Better Homes and Gardens The Ultimate Cookie Book Page 55.  The recipe was pretty easy to make, but turned out to be a slightly dry consistency cookie, they really need the optional frosting!  The only thing I changed in the recipe was the frosting, I added 2 Tbsp of butter and about a cup of extra powdered sugar and even at that I used the whole batch of frosting.  The recipe made 33 cookies and they taste great and very orange!  I also made Italian Herb bread tonight, it is Katie's recipe and it is wonderful.  My house smells like a little bit of heaven.  I will be taking the goodies to work tomorrow to share, so we will see what all the guys at work think!

Orange Snowdrops
1/2 c. butter                                      3 oz. frozen orange juice concentrate, thawed
1/2 c. crisco                                      1 tsp. vanilla
1 c. powdered sugar                         2 c. all-purpose flour
1/2 tsp. baking soda                         1 egg
1 recipe Orange Frosting (see below)
1.  Preheat oven to 375.  In a large bowl beat butter and crisco on medium speed for 30 seconds.  Add powdered sugar and baking soda.  Beat until combined.  Beat in egg, OJ concentrate and vanilla until combined.   Beat in as much flour as you can with the mixer, stir in remaining flour (I used my bosch, so not necessary).



2.  Drop dough by teaspoons 2 inches apart on ungreased cookie sheet.  Bake 8-10 minutes until edges are slightly golden. Let stand for 1 minute on cookie sheet then move to a wire rack and allow to cool.  Frost with Orange Frosting if desired.

Orange Frosting:  In a small bowl combine 3 cups powdered sugar, 3 oz of frozen OJ concentrate (thawed); 1/2 tsp of grated orange peel beat until combined.  (I added an extra cup of powdered sugar and 2 Tbsp of butter, it made the consistency easier to spread and gave it a little less over powering orange flavor.)

Katie's Bread Machine Herb Bread (2 pound loaf)
1 1/2 c.  hot water
1 T. butter
4 c. bread flour
3 T. sugar
1 T. dry milk powder
1 3/4 tsp. salt
1 tsp fresh basil
1 tsp fresh oregano
1 tsp fresh thyme
1 tsp garlic powder
1/2 tsp onion powder
1 1/2 T. lemon juice
2 1/4 tsp bread machine yeast.

Add all ingredients to bread machine in order listed above then set machine on medium or light and select the basic white bread setting on your bread machine.  Now just sit back and wait for a delightful, yummy bread...