Last Thursday, we had our cooking day. Amber taught me how to make a pumpkin roll. We seem to be on a rolling kick...first the egg rolls and now the pumpkin roll. With this new skill, the possibilities are endless. Chocolate cake roll with chocolate filling. White cake roll with raspberry filling. Another pumpkin roll. The recipe is simple and is on the back of the Libby's pumpkin can. It's the rolling of the cake that has always thrown me off. I have a hard enough time frosting a cake without all of the little crumbs getting into the frosting. It's actually a lot easier than you would imagine. Technically, you are supposed to roll it the other direction, for a fatter slice, but we were splitting the roll, so we opted for smaller slices.
The key to rolling is to be generous when coating your kitchen towel in powdered sugar. The sugar keeps the roll from sticking to the towel. It is a bit like magic. You let the roll cool, then unroll it, spread the frosting, and re-roll it. Somehow it doesn't break and rolls right back up. Wow, I've feel like I've said rolls
This weekend was a lot like March. It came in like a lion...And went out like a lamb.