Oh, spit in the ocean and see if it comes back.

Nov 15 2011 ∞
Ingredients 3 eggs, beaten 1 c. white sugar 1/2 tsp. cinnamon 2/3 c. pumpkin puree  3/4 c. all-purpose flour 1 tsp. baking soda   2 tbsp. butter, left outta the frig. for a while to soften 8 oz. cream cheese (1 package), also left outta the frig. for some softenin’ up 1 c. confectioners’ sugar 1/4 tsp. vanilla extract confectioners’ sugar for dusting Directions Preheat oven to 375 F (190 C). Butter or grease one 10x15 inch jelly roll pan, or a casserole dish with edges. Cookie sheets won’t work.  In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Bring these two together  Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle. Hum Too Hot to Handle and shimmy/ stomp all over that kitchen of yours. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake slowly by rolling a towel inside cake and place seam side down to cool. You’re making the cake flexible for when the real rolling happens. Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla. Refrain from sticking whole hand into bowl and then devouring hand. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Congratulations, you have a pumpkin roll. Sprinkle top with confectioners sugar and slice into 8-10 servings, or just 1 serving (you don’t hafta slice it at all). Eat it like a hoagie. Regret nothing.(via AllRecipes.com) 

Ingredients

  • 3 eggs, beaten
  • 1 c. white sugar
  • 1/2 tsp. cinnamon
  • 2/3 c. pumpkin puree 
  • 3/4 c. all-purpose flour
  • 1 tsp. baking soda
  •  
  • 2 tbsp. butter, left outta the frig. for a while to soften
  • 8 oz. cream cheese (1 package),
    also left outta the frig. for some softenin’ up
  • 1 c. confectioners’ sugar
  • 1/4 tsp. vanilla extract
  • confectioners’ sugar for dusting

Directions

  1. Preheat oven to 375 F (190 C). Butter or grease one 10x15 inch jelly roll pan, or a casserole dish with edges. Cookie sheets won’t work. 
  2. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Bring these two together 
  3. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle. Hum Too Hot to Handle and shimmy/ stomp all over that kitchen of yours.
  4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake slowly by rolling a towel inside cake and place seam side down to cool. You’re making the cake flexible for when the real rolling happens.
  5. Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla. Refrain from sticking whole hand into bowl and then devouring hand.
  6. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Congratulations, you have a pumpkin roll. Sprinkle top with confectioners sugar and slice into 8-10 servings, or just 1 serving (you don’t hafta slice it at all). Eat it like a hoagie. Regret nothing.
    (via AllRecipes.com) 

2 notes

  1. spittle posted this
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