For additional ways to enter, go to www.josiskilpack.com
***For additional ways to enter, go to participating blog sites schedule here, one entry per site you leave a comment, plus other ways to win here
My site 4 the LOVE of BOOKS here is another place
so now for my pictures and be sure to head over to Josi's site and read the first few chapters and download her recipes here.
|gather ingredients for Pumpkin Roll|
|mix in dry ingredients|
|place in pan|
|bake in oven|
|sprinkle powdered sugar on cloth|
|add powdered sugar to cream cheese mixture|
|remove wax paper from roll|
|roll up pumpkin roll|
|let pumpkin roll cool|
|unroll cooled roll and spread filling|
|roll up and chill and enjoy|
WooHoo! The author has given me permission to supply you with the recipe. So here it is; however be sure to check out all the recipes in this book for download as a pdf here
1 cup sugar
1 cup canned pumpkin
1 teaspoon baking powder
1 cup flour
1⁄2 teaspoon salt
1⁄2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
1 (8-ounce) package cream cheese (softened)
1⁄4 cup butter, softened
1 cup powdered sugar
1⁄2 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 11x15 jelly roll pan and line the bottom with parchment, wax paper, or a silicone mat. (The cake will stick to the pan otherwise since it’s such a thin layer.) In a medium-sized mixing bowl, beat eggs. Add sugar; mix well. Add pumpkin; mix well. Add the rest of the ingredients; mix well. Pour batter into prepared jelly roll pan (mixture will be thick). Smooth out as evenly as possible. Bake for 20 minutes.
While cake is baking, spread out a large dish towel or flour-sack towel on the counter. Sprinkle with 1⁄4 cup
powdered sugar. After removing cake from oven, immediately turn cake out onto the sugar-coated towel. Remove parchment, wax paper, or silicone mat from bottom of cake. Roll the cake and towel up together the long way. (The towel keeps the cake from sticking to itself; the powdered sugar keeps the cake from sticking to the towel.) Put the towel-rolled cake on a cooling rack and let cool at least 30 minutes.
While cake is cooling, make filling by beating cream cheese until smooth. Add butter and beat until smooth. Add powdered sugar and vanilla. Mix well.
When cake has cooled at least 30 minutes, carefully unroll it from the towel. (It might crack; there’s nothing
you can do about that.) Spread with room-temperature cream cheese filling. Re-roll cake without the towel. Put cake on platter and cover. Refrigerate until serving—at least 1 hour, though 3 hours is best. (I usually cut the roll in half before I put it in the fridge or the freezer so it’s easier to work with.)
Cake freezes well for up to 2 months when wrapped tightly in aluminum foil. Serve chilled or frozen.
Serves approximately 14.
Be sure to leave a comment here on my blog to be entered in this giveaway. Just for fun why not speculate what might be Josi's next culinary mystery coming out in Spring of 2012? Then click here to find out how you can get additional entries