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It’s no secret that I love all things pumpkin. Baked goods, oatmeal, pancakes, coffee…I definitely get my fill while it’s in season! I had an open can of pumpkin that needed to be used up so I decided to make a pumpkin roll.

It was definitely easier that I thought it would be and came together quickly (though I made the cake one day and frosted it the next). I think I over baked it a little but it was still good. It’s a little more spongy than a regular cake as it needs to be rolled without cracking. I decided to make a cinnamon cream cheese filling to spice it up a little.

Give it a whirl for an easy, yet impressive, seasonal dessert! Or breakfast…we don’t judge!

Pumpkin Roll

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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
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin

Whipped Cinnamon Cream Cheese Frosting (Filling)

  • 1/2 cup butter, softened
  • 1 8-ounce package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar
  • 1 cup cool whip or homemade whipped cream

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

For the cake, combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.  Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For the filling, beat butter and cream cheese together until smooth. Add the vanilla and cinnamon and combine. Slowly add the powdered sugar, mixing well after each addition until smooth. Fold in whipped topping.

Carefully unroll cooled cake. Spread evenly with prepared frosting. Reroll cake. Cover with plastic wrap and refrigerate for at least an hour.

Sprinkle with powdered sugar, slice, and serve.

Source: Adapted from Very Best Baking

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Some random pictures from the weekend…

Vanilla bean greek yogurt

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It’s as awesome as it sounds. 

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Apple, spinach, and carrot juice

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So good I had it twice

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Whipped cinnamon cream cheese frosting for a pumpkin roll

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It was a delicious weekend… 😉

Breakfast this morning was a jalapeño egg wrap (two scrambled eggs, cheddar cheese, and jalapeños) and a glass of milk. 

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Followed by some yoga while watching the weather…very zen. 😉

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We are just waiting for Hurricane Sandy to hit…hopefully it won’t be too bad!

Stay safe!

I ended up getting a bad headache last night so I didn’t get around to blogging. We just hung out around the house…not very exciting!

We are very low on groceries (I’m not sure we have even one slice of bread) so I made some eggs and hash browns. I picked these up to make for Reid during the week but they take a while to cook, and who feels like spending an extra 10 minutes on potatoes at 5:30 in the morning? Not me.

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It was good, but greasy. 😉 I’m still not hungry 5 hours later…

Matilda and I hung out, played a little, and then it was bath time and nap time. Love baby toes!

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I think she’s outgrowing her tub. 😦

I quickly whipped up the cake part of a pumpkin roll while she was sleeping…it smells delicious. And yes, I love pumpkin everything and get my fair share in this time of year.

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Side note: does anyone else have this measuring cup?? It has just about every measurement you could ever need and it’s one of my favorite kitchen tools. I love it for stuff like pumpkin, ketchup, oil or honey since you just push the bottom up to get it out, rather than having to scrape out a measuring cup. My mom had one and I found this one at a garage sale…it’s probably an antique.

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I pulled out the juicer so I think a fresh juice will serve as lunch…I need to balance out my greasy breakfast! I’m thinking carrot, apple, and spinach sounds good…then it’s off to the grocery store!

See you later!

Hi guys! Hope you’re having a good week so far!

I had to work this morning and meals were quick and easy. Cereal for breakfast and soup at the office. I made a ham and cheddar chowder for dinner last night and it was amazing! I can’t wait to share the recipe…so simple, delicious, and filling. I’ve had trouble with chowders being grainy but this was anything but.

It was a beautiful day today so once home I changed, ate a pumpkin chip muffin for ‘fuel’ (or I just wanted to eat it, whichever you prefer) and headed out for a walk.

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For some reason I have no interest running lately! I walked for about 40 minutes and listened to music…so relaxing! This is random but does anyone else need to let their wrists ‘breathe’ when working out? Even if it’s below zero, I have to push my sleeves up over my wrists or I feel almost claustrophobic…strange.

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I did a quick weights session when I was done. I did three different moves, 3 sets of 20 reps each. I never know what the moves are called, though!

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Reid was working late so rather than putting together a big dinner I just opted for an omelet.  It was stuffed with green peppers, mushrooms, ham, and cheddar cheese. With another muffin on the side. I could actually eat the whole batch, if I’m being honest.

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It was devoured while watching some important shows, like Rachel Zoe. 😉

The X Factor is on tonight!! Love it or hate it?

I can’t wait to curl up with some hot chocolate!

Hi friends! Hope you’re having an awesome week so far!

I worked from 9 to 3 today and both breakfast and lunch were eaten at my desk…cottage cheese and blueberries, a coffee, and then soup! Not very interesting…

I came home and cleaned for a bit before I got distracted by blog-reading…it always sucks me in! Smile Julie of Peanut Butter Fingers posted a recipe for Nutella Granola and I was literally in the kitchen making it within minutes.

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I need to make my own granola more often! I always forget how simple it is…

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I overcooked mine so the flavor was a little off but it was still good! I would probably only bake it for 15 minutes next time so it would be a little chewy…It could just be my oven, though! I didn’t add the chocolate chips yet but I might.

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I still haven’t made it to the grocery store so we’re eating the fridge…egg burritos and yogurt cups.

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A good amount of TJ’s salsa verde was consumed with the eggs.

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Tasty!

Reid just brought these in from the garden…they are massive! They would’ve been great with our eggs but I’ll just slice them up to snack on…dessert, maybe? Gotta get those veggies in! Winking smile 

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The kitchen needs to be cleaned and my book needs to be read! I might even fit a quick run in there, too!

Good night!

 Favorite granola combo/flavor?

Foodbuzz
I'm Ashley. Wife and new mom. Lover of food, running, baking, strength training, fashion, iced coffee, interior design, and photography. Welcome to Will Run for Food, where I document bits of all of the above (and more)! Thanks for stopping by!

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Contact me at willrunforfood@live.com

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