Pumpkin Cake Roll

  This was my #1 favorite Pumpkin Dessert when I was a kid.  I have been wanting to make it for 11 years now, but was just too scared.

  The roll up part seemed to tricky!!!!!  However, since I have conquered my fear of yeast packets, I figured I could handle rolling up a cake.  And I DID!  With my Mommy’s help of course.  🙂

(I had her stop by after work to assist me, but it was super simple, way easier than I thought!)

  Just make sure to work quickly, once the cake cools, it cracks, so it should already be rolled by that point.

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Ingredients

FOR THE CAKE:

• 3 whole Eggs
• 1 cup Sugar
• ⅔ cups Pumpkin
• 1 teaspoon Lemon Juice
• ¾ cups Flour
• 1 teaspoon Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• ½ teaspoons Nutmeg
• ¼ teaspoons Cloves
• ½ teaspoons Salt
• 1/2 cup chopped pecans {optional}

FOR THE FILLING:

• 1 cup Powdered Sugar
• 6 ounces, weight Softened Cream Cheese
• 4 Tablespoons Butter, Softened
• ½ teaspoons Vanilla
• Powdered Sugar (for Sprinkling)

Preparation Instructions

Beat 3 eggs for 5 minutes, then add sugar, pumpkin, and lemon juice. Add in dry ingredients, flour through salt and beat until combined.  Stir in nuts if using.
Prepare a 15x10x1 inch pan with wax paper. Scrape cake batter into pan and spread evenly. Bake at 375 F for 15 minutes.
While this bakes, shake powdered sugar over a tea towel.
Make filling by combining all ingredients and whipping until smooth. Everything needs to be ready before the cake comes out!
Pull cake from the oven and let cool no more than 5 minutes before flipping it over on to your powdered sugar tea towel. Working the short way, roll up cake roll with the towel. Cool another 5 minutes and while cake is still warm, unroll, spread with filling evenly and all the way to the edges. Quickly re roll again or it will crack. Wrap with saran wrap and cool in fridge until serving. Sprinkle with more powdered sugar before serving.

Enjoy! I know I sure did, 3 pieces. 

That was a true confession right there….
Tee hee!  🙂

Hugs, T

 

Oatmeal Scotchie Whoopie Pies

  I grew up getting a Whoopie Pie every time we went to the local Amish Farm for our milk.  I don’t like plain chocolate, but I do think Whoopie Pies are sooo yummy!

  I have never been able to figure out what that middle frosting is made of, its sooo light and airy and creamy and good!  But now I know how, the secret ingredient is egg white, who knew!?

  I didn’t make the chocolate version, because it didn’t seem as “Fallish” as this Oatmeal Butterscotch rendition.  I made these for my Mary & Martha party last month, and they were quickly devoured!

   Last time I went to the store, I saw that they sell Oatmeal Scotchie break apart cookie dough, if you were in a hurry, that would be an easy way to make these in a hurry!!!!

 

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Ingredients

FOR THE COOKIES:

• 2 cups Packed Brown Sugar
• ¾ cups Butter
• 2 whole Eggs
• ½ teaspoons Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Powder
• 3 Tablespoons Boiling Water
• 1 teaspoon Baking Soda
• 2-½ cups Flour
• 2 cups Quick Oats
• 2 cups Butterscotch Chips

FOR THE FILLING:

• 1 whole Egg White
• 3 Tablespoons Milk
• ½ teaspoons Vanilla
• 2-½ cups Powdered Sugar
• ¾ cups Shortening

Preparation Instructions

Preheat oven to 350*. In your Kitchen Aid, cream butter with brown sugar until light and fluffy. Beat in eggs, salt, cinnamon, baking powder and boiling water. Mix to combine. Stir in the oats.
Drop cookies using a cookie scoop to achieve a uniform size, onto lightly greased cookie sheets, and bake for 10-12 minutes. Cool completely before continuing with the frosting recipe.

Now, let me show you how to separate an egg, just in case you didn’t know! 🙂 Thanks to Dale for capturing this oh so exciting event for me!  tee hee 🙂

  Get out 2 bowls and an egg:

Carefully crack it, making sure to maintain the yolk in the bottom half at first.  I like to use the egg shell like this to pour it back and forth, catching the yolk, but allowing the white to run off into the bowl below.

Back and forth and back and forth, careful not to break the yolk.  Do this until no more egg white remains.

Don’t waste that egg yolk, it can be used tomorrow morning in a batch of scrambled eggs!
And, TA DA!  You have a properly separated egg.

  Now to get it nice and fluffy!  

  I put it in my kitchen aid with the beater attachment, turn it to speed 10 and walk away. I have to walk away or I nervously watch, praying it works.  One teeny drop of yolk will ruin the whole batch of white you know.

Ekkk!

   This part can take up to 15 minutes, so don’t panic.  We won’t continue the recipe until the white is nice and frothy, like this:

 

  Now that our egg white is ready, mix in milk, vanilla and 1 cup of powdered sugar. Beat in shortening and remaining sugar until light and fluffy. {You can add more milk or sugar depending on if it gets too stiff or too runny.}

Add a thick layer of filling to the bottom of one cookie and top with the bottom of another cookie.

   Refrigerate until serving time, then set out 15 minutes before hand to start to soften before eating.

Enjoy, these are soooooooo AMAZING!

~T

Pumpkin Chocolate Chip Cream Cheese Squares

  I just woke up from my nap at the dinner table, for real!  Just closed my eyes a second and poof, goner.   Last time I did that, I was pregnant.     NO WORRIES, that is not it. …