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Roll up the taste of fall Crowds are falling for this sweet pumpkin roll. In fact, Michelle Chesser at Home Sweet Home Bakery says the PUMPKIN ROLL is a spiral of success anywhere she takes it. Not only is it pretty, but Heartland Weekend will be the first to say it is also delicious! What’s better than creme cheese frosting rolled up in a pumpkin spiced sponge cake sprinkled with powdered sugar? Chesser showed us how it’s done. We promise it’s not as intimidating as it looks! Roll one up for a late night snack or your next festive gathering. Ingredients Cake: 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 1/2 teaspoon salt 3 large eggs 1 cup sugar 2/3 cup 100% Pure Pumpkin Frosting: 1 pkg. (8 oz.) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Pumpkin Roll Directions For the cake: Preheat the oven to 375° F. Grease a 15 x 10-inch jelly-roll pan and line it with wax paper. Grease the wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large bowl until thick. Wisk in the pumpkin. Stir in the flour mixture. Spread the entire mixture evenly on to the prepared pan. Bake the cake for 13 to 15 minutes or until the top of the cake springs back when touched. As soon as it’s done, immediately loosen and turn the cake onto the prepared towel. Carefully peel off the wax paper. Roll up the cake and towel together, starting with the narrow end. Let the cake cool on a wire rack for about an hour or so. For the filling: Beat the cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll the cake. Spread the cream cheese mixture all over the cake. Don’t waste a single ounce. Reroll the cake. Wrap it all up in plastic wrap and refrigerate it for at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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Foto: Pinterest/Instagram BUNDEVE, komadići čokolade i glazura od cimeta spojeni u sočnim i jednostavnim jesenskim muffinima. Probajte im odoljeti, ako smijete! Zapravo, uopće im ne trebate odlijevati jer je ovaj recept zdrav i stvarno jednostavan. I još će vam dodatno zamirisati današnji dan. Ako vam dijete ne voli čokoladu ili cimet, nema problema. Ovaj recept je jednako ukusan ako napravite glazuru od vanilije. Trebat će vam: Za muffine: 1/3 šalice ulja 1 šalica smeđeg šećera 1/4 šalice mlijeka 1 žličica ekstrakta vanilije 1 i 1/4 šalice brašna 1/2 čajne žličice praška za pecivo 1/2 čajne žličice sode bikarbone 1/4 čajne žličice soli 1/4 čajna žličica mljevenog cimeta (opcija) TEKST SE NASTAVLJA ISPOD OGLASA 1 šalica konzervirane ili skuhane bundeve 1/2 šalice komadiće čokolade ili čokoladnih suzica Za glazuru: 1/4 šalice meda/javorovog sirupa/sirupa smeđe riže 1 žlica margarina ili rastopljenog kokosovog ulja 1/2 čajne žličice ekstrakta vanilije ili jedna čajna žličica cimeta. Priprema: Pećnicu zagrijte na 175 stupnjeva, a na lim poslažite košarice za mufffine. Pomiješajte ulje, šećer, mlijeko i vaniliju. U drugoj posudi pomiješajte brašno, prašak za pecivo, sodu bikarbonu, cimet i sol. Dodajte mokre sastojke i bundevu te dobro miješajte, da se smjesa sjedini, ali da ne postane previše gumenasta. Tad lagano umiješajte i komadiće čokolade. Košarice punite na dvije trećine, pecite oko 25 minuta, možete probati i čačkalicom jesu li gotovi. Potom ih ostavite da se dobro ohlade. Potom napravite glazuru tako da sve sastojke stavite u malu zdjelicu i zgrijete, te vilicom lagano prskajte po svakom kolačiću. U slast!