SO SO SO!! It's been a few days since I've blogged and I've been a busy queen bee. Last time I blogged I made a "Fall Bucket List" for myself and since then I started checking things off. On Saturday the fam and I went to the Pumpkin Barn and it was fan-freaking-tastic! We picked out our pumpkins, we saw absolutely ADORABLE animals and Lily got to play in the beyond awesome play area that they had. There was an 8 week old donkey that followed his owner around like he was a dog or something. In that moment, I decided I needed to own a donkey, it'll happen just you watch. The funniest thing was Lily heading down to pet the bigger animals and covering her nose going, "Mommy, they smell so bad" then proceeding to gag at the smell and turning around without even seeing them because she's such a girly girl. Totally my child, lord help me. I took some pretty awesome peektures for you to see also, but alas, I have to get a USB cord to go with my AWESOME new camera. I promise I will eventually blog them though, so just be patient they're worth the wait...if anyone is even reading this haha. I also baked a pumpkin roll and man oh man let me tell you it's D E L I C I O U S! So I decided to share said pumpkin roll awesomeness with you so you can make it for yourself. Trust me, you won't regret it.
Ingredients:
-3 eggs
-2/3 cup pumpkin, not pumpkin pie mix.
-1 cup sugar
-3/4 cup flour
-1 teaspoon salt
-1 teaspoon baking soda
-1 teaspoon cinnamon
-1/2 teaspoon ground ginger
Preheat oven to 350°F. Combine all dry ingredients, add eggs and pumpkin (fresh, frozen or canned; if using frozen, drain out excess liquid). Bake at 350°F for about 15 minutes or until done. Butter or spray with non-stick spray a jelly roll pan (11x15 inch). Cut a sheet of wax or parchment paper to fit the bottom of the jelly roll pan. Line pan with wax or parchment paper to edges. Spread pumpkin mixture evenly over paper liner. While the pumpkin roll is baking, spread a large clean cotton dish towel or cloth on a work surface; sprinkle the towel with powdered sugar. When cake is done, remove from oven. Run a butter knife along edges to release cake from sides. While still warm, invert pumpkin roll onto towel. Gently peel off wax or parchment paper. Using the towel to help lift the cake, roll up the towel (cake and all) beginning at the short side of the cake; continue rolling until you have the cake in the shape of a jelly roll. Allow to cool in this position. When the cake has cooled, unroll gently VERY VERY GENTLY (trust me, cracks are a biatch); spread with filling (see below) and re-roll. Refrigerate until ready to serve.
Ingredients for filling:
2 teaspoons butter
8 oz. package cream cheese
1 teaspoon vanilla
1 cup confectioners sugar
Mix it up until it's nice and creamy and you're done : )
I hope you enjoy this as much as I did, it was gone in like three days no joke. I should be getting my camera cord this week/weekend/beginning of next week (thank you amazon for having EVERYTHING!) so I'll have pumpkin barn/fall pictures up soonish *seal claps* and last, but not least a picture of my emotional state lately. Thanks hormones, you're SUPER!
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| can you say, "adorable!?" |
p.s. I so hope somebody understands the title of this blog.....
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