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Leslie's Pumpkin Roll

Leslie’s Pumpkin Roll

Loving true scrap 5!! I had a request to post my pumpkin roll recipe. So here it is:  

 Leslie’s Pumpkin Roll   For the Cake: Powered Sugar 3/4 cup flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. salt 3 large eggs 1 cup sugar 2/3 cup pureed pumpkin   Filling: 1-8 oz. pkg. creme cheese, softened 1 cup powdered sugar 6 tbsp. softened butter 1 tsp. vanilla   For cake: preheat oven to 375. line 15x10 in. jelly roll pan, with parchment and grease. I use coconut oil but any oil or butter will work. Sprinkle a thin kitchen towel with powdered sugar, or you can use parchment paper.   Combine dry ingredients except sugars in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared parchment in pan. If you would like, sprinkle with nuts.   Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper and roll up cake and towel together, starting with narrow end. Cool on wire rack.    For filling: beat filling ingredients together.   When cake is cool, carefully unroll the cake. Then spread cream cheese mixture carefully on cake. Re-roll cake, without towel. Wrap in plastic wrap and refrigerate at least an hour. Sprinkle with powered sugar before serving, if desired.   
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Well, today is Monday and that means Laundry Day. I always do my laundry on Monday, and my goal is to get the entire lot of it done and put away. HA! That never happens. Usually it is Tuesday or Wednesday before it makes it to the closets and drawers, if it makes it at all. I always have high hopes of getting some craft time, but unfortunately it never seems to happen the way I'd hoped. Tonight was no exception, but since I haven't posted some of the fun things Faith and I have done recently, I thought I would share some goodies we loved doing.  

So today, I am sharing our first attempt at Gluten Free Oatmeal Chocolate Chip Cookies.

We have recently discovered that Faith and I are both gluten intolerant. So that has sent me on a search for delicious gluten free recipes. This one for Oatmeal Chocolate Chip cookies was a home run with everyone, including my non-gluten free family. That says alot!  

    For our ingredients, we used old fashioned rolled oats. We ran some in the Vitamix, and ground it into flour using the Dry container. I love my viatmix!! (Don't have one? check out vitamixlady.com for my friend Lea Ann's website to get yours!!) We also used Xanthan Gum, which gives the dough stickyness, like gluten would. Then Yoghurt, butter, baking soda, vanilla, sucanat(which is dehydrated sugar cane), baking powder, salt, grain sweetened mini chocolate chips, and raisins, since we like them in our oatmeal cookies. You could add nuts, but we didn't this time. I think I will try it next time, though.   First, you creme the butter and sugar, then add the other ingredients. Lastly, stir in the chocolate chips and raisins.

 

Then, drop them in blobs (technical term here) on your silpat or parchment paper.

 

I used a medium sized cookie scoop to make uniform cookies. I have to make uniform sized cookies, or else somebody gets upset 'cause they got the little one, and somebody else got a bigger one.

 

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