I don't know that I'd call myself a cook.
But when I do cook, I'm definitely a messy cook.
I like to move fast. My sister teases me because I don't mess around. I get 'r done, as they say, and am kinda rough doing it. So when it comes to cooking 12 pumpkin rolls, the quicker the better.
I forget that it's hard to be fast when I am cooking.
I just end up slinging pumpkin all over the cabinets...
and the counters and floors have a nice coating of powdered sugar everywhere...
And I ruined a whole sheet of pumpkin bread (tried to peel it off the pan too quickly).
Last year, when I was making pumpkin rolls, I was being quick and careless and was scraping the side of the mixing bowl with one hand while SIMULTANEOUSLY mixing with a beater in the other hand. Left hand slips down into the beater and I honestly thought I had cut off my thumb. The pumpkin rolls had a little red hue to them last year. Just thought it was food coloring, huh?
They are delicious though and messing up my whole Body for Life diet something awful.
Here is the recipe, in case you'd like to try them.
Yummy Pumpkin Rolls
- 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 Pumpkin Pie Filling
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
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. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Allow to cool. Carefully remove cake from pan using wax paper underneath cake. Then, carefully peel off paper and lay cake on fresh piece of wax paper sprinkled with powdered sugar.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Spread thin layer of cream cheese mixture over cake. Cut cake into thirds, widthwise. Roll up carefully and roll in powdered sugar if necessary. Wrap in wax paper and then plastic wrap; refrigerate at least one hour. I like to freeze mine. I take them out and cut off the ends to make the ends looks crisper. I then put back in freezer and hand out when needed, making sure to tie up with a bow!
Lettuce of Choice, cut into 1/2 inch shreds. (she used romaine)
Pre-made Raspberry Vinegarette Dressing
Easy and DELICIOUS! I want it right now!!
Finally, here is the corn recipe:
Cook 2 lb. bag of frozen corn according to instructions. Drain off most of the water.
1/4 C. butter
8 oz of cream cheese with chives
1 tsp. onion salt
Stir on top of stove until blended.
I never said I loved healthy recipes, now did I???