I'm all in the Halloween/Fall spirit today. I think it has something to do with finishing Sammy's costume this morning. I'm not sure that he will be as excited as I am but that remains to be seen. The big reveal will be tomorrow! Stay tuned!
Here's a teaser. . .
I'm also looking forward to trick or treating tonight. This is the first time in more than 30 years that I've lived in a place that will actually get trick or treaters. I've either lived in an out of the way apartment or out in the country. Now, if the kids and the dog will just cooperate we should have fun tonight!
Maybe because of all the fall spirit I've been thinking about making a Pumpkin Roll. It's one of my favorite recipes. I just don't make it very often because it's so fiddly and takes so long. In case you're in the mood, here's my Pumpkin Roll recipe! Enjoy!
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
confectioners' sugar for dusting
1 cup powdered sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon and baking soda. Spread batter evenly in pan. Bake for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Let cool.
To Make Filling: Mix powdered, vanilla, butter and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and refrigerate until cold. Slice. Dust with additional confectioners' sugar, if desired.
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