Sunday, November 20, 2016

Pumpkin Roll Recipe

What am I reading now?  Caitlyn's Christmas Wish (Laura L. Walker)

Annnd . . . what do I think so far?  Yes, I'm already reading Christmas stories! Don't judge.

Right Family, Wrong Brother - Just when former model and single mother Caitlyn Drevier Reel has finally put her life on track after a divorce and a six-month stint in rehab, her ex-in-laws extend an invitation to spend Christmas with the family. After all, she reasons, her ex-husband Grant is constantly on the road with his band and it's only fair to allow them to get to know her young son. 

What Caitlyn isn't prepared for, however, is the spark of attraction she feels for Ridge, Grant's older brother, or the wonderful sense of belonging to their family once again. Ridge, who is recovering from his own personal heartache, seems to feel the same way. As they work together to ensure the success of the Winter Festival his parents have organized for their small Wyoming town, Caitlyn begins to envision a bright future. But will Grant's unexpected arrival at this family get-together keep her Christmas wish from coming true? Caitlyn's Christmas Wish is an inspirational romance novella that will have you reaching for a mug of hot cocoa as you get into the holiday mood.

Pumpkin Roll
Ingredients
3 eggs
2/3 cup canned pumpkin (not pumpkin pie mix)
1 box spice cake mix

For the filling:
About 2 tablespoons powdered sugar
4 oz cream cheese, softened 
1/2cup packed brown sugar
1 cup whipping cream

Directions
1 Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil, parchment, or waxed paper; grease or spray whichever you use.

2 In medium bowl, beat eggs then add in pumpkin and mix well. Gradually add in dry cake mix, and continue beating 1 minute. Pour into pan, spreading to edges and corners. Bake 10 to 14 minutes or until cake springs back when touched lightly in center.

3  Generously sprinkle powdered sugar over a kitchen towel. Upon removing cake from oven, turn the pan upside down onto the sugared towel. Carefully remove the foil or parchment from the cake. While hot and starting from the small end, roll cake and towel together. Cool for 1-2 hours.

4 Mix, beat together cream cheese and brown sugar until smooth. Gradually add whipping cream; beat until stiff. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake and re-roll up. Spread remaining cream cheese mixture over outside of cake.* Store covered in refrigerator.


*You can use all the filling inside the cake then dust with powdered sugar 
or top the slices with whipped cream.





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