Pumpkin Roll

Pumpkin Roll

This is one of my all time favorite fall desserts. It's best when it is chilled, so plan ahead.

For the cake roll, you will need:

 3 eggs

2/3 cup pumpkin (Basically, this is half of a can. You can use half and save half, or double the recipe to make two of these. They freeze very well)

1 cup white sugar

1 teaspoon ground cinnamon

3/4 cup all purpose flour

1 teaspoon baking soda

Preheat your oven to 375*

Crack the eggs into your mixer bowl and give them a quick beat.

Add the pumpkin, sugar, cinnamon and baking soda. Mix.

Add in the flour and mix until incorporated.

Break our your jelly roll pan, approximately 10x15. I like to line mine with parchment paper so the cake doesn't stick to the pan.

Pour the batter onto the pan. It will be VERY thick.

That's okay though, just spread it out evenly.

Bake at 375 for 15-25 minutes. Mine was done in 15.

Let is cool just a few minutes, so you can handle it.

Lay out a cotton towel.

Sprinkle the top of the cake liberally with powdered sugar. 

This will help to keep it from sticking to the towel.

When the cake is cool enough to be handled, flip it out onto the towel.

Peel back the parchment paper.

See how easy that was???

Roll the cake up in the towel, and let it sit with the seam down, until cool.

Now for the filling.

 2 tablespoons of butter, softened

8 oz cream cheese, softened

1/2 teaspoon vanilla

1 cup powdered sugar

Additional powdered sugar for serving.

Cream the butter and cream cheese until smooth.

Add the vanilla and give it a whirl.

Add in the powdered sugar and mix until fluffy.

Unroll the cake.

Dump the filling onto the cake. I like to use an offset spatula to smear the filling around.

Once it's all covered.

Roll it back up!

Cover with plastic wrap and chill until serving.

When you're ready to serve, slice it into thin slices and dust with powdered sugar. I don't have any pictures of my finished, sliced product because it's going to a new mama from church. :)

If you choose to make these ahead of time, wrap them in plastic wrap, then aluminum foil and freeze. Simply thaw it in the refrigerator. I've done this several times, and they're just as good!

Day 171: Millie's Birthday Cake

Day 171.

I usually make Millie's birthday cakes, and this year she said she wanted a mermaid cake. This was the best I could come up with! I'm not a professional by any means, but I like doing it. :)

Here's what you'll need.


A baked and cooled 9x13 cake


2 cans of icing
Food coloring
Graham crackers
and a Barbie doll


Let's start with the water. I added about 10 drops of blue coloring to one can of icing.


Stir well.


And cover the entire cake. I used the edge of my knife to create "waves" in the icing.


Place some graham crackers into a zip top bag.


And use a heavy bottomed pot to smash them to crumbs.


Use the crumbs to create a beach for Barbie.


I wrapped Barbie's legs in plastic, just so she'll clean up easier when we're finished.


Plop her down on the beach.


We decided to go for pink for her tail. I used about 6 drops of coloring.


Stir well.


Pipe stars to make Barbie's tail, and border.


Ta-da! Like I said, I'm no professional, but I have fun doing it. Amelia's not too picky, either. :)

Day 169: Brownie Ice Cream Sammies

Day 169.

Millie had been begging me to buy ice cream sandwiches next time we went to the store. Well guess what we forgot to buy? So we tried these instead, and honestly? I think I prefer these.

Here's what you'll need.

1 1/2 sticks unsalted butter
3/4 cup cocoa powder
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
1 cup flour


Preheat oven to 350*.
Line a jelly roll pan with foil.


In a medium saucepan, melt the butter.


Add in sugar, vanilla and cocoa.


Whisk until smooth.


Add eggs, one at a time, whisking after each addition.


Add flour and salt, stirring until very smooth.


Pour into foiled pan.
Bake at 350* for about 10 minutes, or until set.


Once brownies are baked, stretch a sheet of parchment paper on the countertop. Turn pan upside down onto parchment.


Lift pan and peel away foil to expose brownies.


Invert pan on top of brownies.


Give it a good smoosh.


Place some cans in the pan, on top of the brownie to squish it. Leave it alone for 30 minutes.


After 30 minutes, remove the cans and pan.


Cut into squares.


To assemble sandwich, place one brownie square on a plate.


Top with ice cream.


And add another brownie square.


What a happy kid!

You can also assemble these, then wrap in parchment paper. Stick them in the freezer, and you've got sandwiches ready.