Yah's Resplendence Reigns

In the Nook…

This week, I’ve decided to do another “oldie” but “goodie” assignment ….Let’s have a PUMPKIN PARTY!This assignment is open for creativity! Share anything in your assignment post related to Pumpkins….recipes, favorite books, children’s drawings, Lapbooks and more! Easy and fun!

AND….Share another scripture that comes to heart!

For us Fall is our favorite time of the year! We love the cooler weather and the chilly mornings. There’s nothing better smelling to me than a nice warm fire burning in the wood stove my husband made. Well, I should say there’s nothing better smelling than cakes and breads baking in the oven. My favorite past-time is making pumpkin rolls for my family and friends, not just one or two but dozens every year! They’re made just like a jellyroll except I use a pumpkin cake recipe that’s implanted into my brain and some cream cheese frosting instead of white or yellow cake and jelly. We have slowly strayed from carving pumpkins and for no really good reason. I’ve done it so many years and my daughter isn’t really interested in doing it anymore either, so we’re taking a few years off from that. That’s it, other than our favorite holiday coming up, Thanksgiving!!!

Cake:
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar

Filling:
I use either store bought cream cheese frosting or I make my own cream cheese frosting from scratch. A recipe should be easy to find in any Dessert cookbook or on the internet. I’ve also known people to use creamy peanut butter in these rolls, but I don’t LOVE peanut butter enough for it. LOL

For the cake: Preheat the oven to 375 degrees F.
Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto the baking sheet over the parchment paper and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar; or you can pour powdered sugar over the towel (that’s what I do). Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, with the edge down, for 1 hour in the refrigerator. After taking out of the refrigerator unroll the cake and peel off the paper if needed, but slowly; cover with the cream cheese filling and re-roll again, then dust with more powdered sugar for decorative effect and I always sprinkle some allspice over that too, just for looks or some pecans. I’ve even known some people to add bit and pieces of toffee candy over the top.

Our Bible verse is: Proverbs 3: 5, 6

Trust in the Lord with all thine heart; and lean not unto thine own understanding. In all thy ways acknowledge Him, and he shall direct thy paths.

Have a blessed day!