Come on in! Let's talk FOOD!

"Bacon grease makes pretty much anything taste better!" is the local philosophy and I grew up on good, down home country cookin'! Although I've ventured into a healthier way of eating (some of the time) I still enjoy many of the favorites of my childhood. I also have a passion for Italian food and I'm slowly but surely learning the pleasures of cooking with fresh herbs. Here I'll share with you a broad spectrum of recipes...some healthier than others, but all of them guaranteed DELICIOUS! : )

*I have imported posts from my other blog. These posts may involve topics other than food, but they do include recipes or food related information at some point in the post. Future posts to this blog will be more strictly food-related but I did want to include these recipes here.

Saturday, October 16, 2010

Pumpkin Log

There are lots of recipes out there for pumpkin logs or rolls. Whatever you may call them, they're all SO delicious and they're definitely a staple of the fall menu around here. I found this version in an old church cookbook and I've been using it for a couple of years. Haven't really taken the time to tinker with the ingredients much to see if there is something I might add or change to make it any better because it's pretty good just the way it is. : )

Pumpkin Roll

For the cake:
3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour

For the filling:
1 8 oz. pkg. cream cheese, softened to room temp.
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar
Extra powdered sugar for sprinkling.

Heat oven to 375*. Lightly grease a 15" cookie sheet (the kind with shallow sides) or jelly roll pan. Line pan with waxed paper and then lightly grease the waxed paper. (Waxed paper should go up the sides of the pan as well as over the bottom.)

Combine all cake ingredients and spread evenly on waxed paper lined pan. Bake at 375* for 15 minutes. While it's baking, spread out a piece of cheesecloth or a linen towel and sprinkle liberally with powdered sugar. When cake is baked, immediately turn onto the towel (waxed paper side up) and peel off the waxed paper. Roll up in the towel (like a jellyroll) and cool on a rack for 1 hour.

Combine all filling ingredients. Unroll cake and spread on the filling evenly.

Re-roll the cake, minus the towel (of course!).
Wrap in plastic wrap or waxed paper and chill until time to serve.

Place on a plate or tray and sprinkle with powdered sugar before slicing and serving.


*This recipe calls for chopped nuts to be sprinkled on the batter before baking, but due to allergies we are a nut-free family. You may sprinkle on 1/3 cup chopped pecans or walnuts.*

*Okay, so I did mess with the recipe a little. If you aren't a huge fan of cinnamon, decrease cinnamon to 1/2 teaspoon. I doubled the amount because we LOVE it. : )*

*Don't use canned pumpkin pie mix as opposed to canned pumpkin.
It just isn't the same and you will not get the same results.
One small can of pumpkin will make at two rolls/logs,
so make one for yourself and another for a neighbor. : ) *


  1. I can smell it already! Thanks for sharing!

  2. This is one of my favorite desserts this time of year. We made two last week. I am going to try this one this week. It looks a little different than how we make it. It LOOKS Delicious!!!

  3. I love the idea of doing this as a roll, so pretty and filling all the way through! Thanks!

  4. This looks absolutely delicious. So very good. YUM!


Love some comments! :) If you have a question about something I posted, ASK IT! If you tried a recipe and have a review, SHARE IT! If you tried a recipe and added a touch of your own, TELL ME ABOUT IT! :)