Monday, November 19, 2012

Pumpkin Roll

I love any dessert that is made with pumpkin.  It's even better when you pair it with some cream cheese.  So let's make a pumpkin roll.  And while we're at it, let's make it more fun with some fall leaf designs.

As far as the recipe goes, you can find a classic here.  Mix up the batter and color about 1/3 cup of the batter a darker brown with some brown food color.  Put the dark batter into a piping bag.(piping tip optional)

Cut a piece of parchment paper the same size as your jelly roll pan.  Here's where the fun begins.  Pipe a free-hand design onto the parchment with that darkened batter.  You could pipe pumpkins, or swirls, or leaves, etc.

Place your design in the freezer to stiffen up.  This will prevent the design from smearing when you add the rest of the batter.  I think I only waited 10-15 minutes.  It doesn't take long.

Remove the decorated parchment from the freezer and place it in the bottom of your jelly roll pan.

Pour/spread the regular colored batter into the pan.  Spread the batter carefully.

I had extra dark batter in my piping bag.....what to do......I couldn't help myself.  Ok, enough playing around, put that thing in the oven!
Time for the moment of truth.  Carefully remove the cake from the pan.  While it is still warm, peal the parchment paper from the bottom(which will be the top).

Roll the cake up in a clean towel and allow to cool.
Once the cake is cool, you can gently unroll it and spread the cream cheese filling.  For the record, I got a little over zealous with the filling.  In this case less is more.  If you over fill, you don't get as nice of a spiral when you cut the cake.  Carefully roll up the cake.

Enjoy your delicious and festive pumpkin roll.

Happy Thanksgiving!