It’s that time again… Secret Recipe Club time!!
I’ve really loved being part of Secret Recipe Club. It has been such a great past 2 years (well almost). It has put me in touch with so many great bloggers and given me the chance to try new recipes. I try to pick a new to me recipe or a new to me technique so I’m learning something new in the process.
In this month’s case, I had Colie’s Kitchen. yay! Another Nicole!!!!! She juggles a busy schedule, exactly like me, but still manages to make so many good sounding recipes. It’s also fun to search through the recipe index and get so insprired. And Colie has been posting and posting for ages!!! So many options to pick from, well for Price to pick from since I always give him first pass at picking out recipes.
Colie had a pumpkin roll recipe that must have jumped out to price since pretty much as soon as I had giving him the recipe index link he hands back the computer so I can make that. He also picked another pumpkin recipe so he must be ready for some fall time recipes. It worked out for me since I’d never made a ‘roll’ recipe before so I’d be learning a new technique.
Some things I learned while making this pumpkin roll…
- you need A LOT of powdered sugar on the towel to prevent it from sticking to the towel. I did put a lot on since that tip was provided as well, but it really is a lot. You basically can’t put too much on. Well, you could but basically you need more than you think of putting on the towel
- Do not to too much frosting on! I was thinking that this recipe didn’t had a lot of frosting and there is a reason! It would really mess things up if you put too much on as it would overflow out of it and/or cause the roll to split in the process of rolling as it would be too full.
I’m so glad that I had Colie’s blog this month! I got to try a great new recipe and learn how to make a roll in the process. So much fun!
Give the Pumpkin Roll recipe a try and I swear you’ll be a fan of this sweet fall treat!
Pumpkin Roll
Makes 10 servings
Ingredients
For the Cake
- 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
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pureed pumpkin
- 1 cup walnuts, chopped (optional)
- 1/4 cup powdered sugar (to sprinkle on a towel)
For the Filling
- 8 oz. cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Process
For the Cake:
- Preheat your oven to 375° F.
- Grease a 15 x 10-inch jelly-roll pan. Then line with wax paper, and grease and flour that.
- Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
- Beat the eggs and granulated sugar in large mixer bowl until thick. Add in the pumpkin.
- Gently stir in the flour mixture.
- Evenly spread into prepared pan. Sprinkle with nuts.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
- Immediately loosen and turn cake onto a thin, cotton kitchen towel that has been generously been sprinkled with powdered sugar. Carefully peel off the wax paper. Roll up cake and towel together, starting with the edge that is 10″ wide. Cool on wire rack.
For the Filling
- Beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
To Assemble
- Carefully unroll the cake. Evenly spread the cream cheese mixture over cake.
- Reroll the cake and then wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving, if desired.
Sourced from Colie’s Kitchen
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Check out my previous Secret Recipe Club Posts
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