Pumpkin Roll

I made my first pumpkin roll tonight. Earlier in the week I came across Tammy's Recipe site while planning my menus so I don't know if this recipe is any better than the next but I must say that I highly recommend this roll since my very first attempt turned out perfect!

Pumpkin Roll

Cake ingredients:

3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup flour

Filling:

2 tablespoons butter
8 ounces cream cheese
3/4 teaspoon vanilla
1 cup powdered sugar
1/3 cup nuts, optional
Instructions:

1. Mix all cake ingredients. Lay wax paper on a 15 x 10-inch jelly roll pan. Grease and flour wax paper; pour batter onto wax paper in pan and bake at 375 degrees for 15-20 minutes.

2. Lay a clean dish towel on a flat surface with 1/3 cup powdered sugar sprinkled on it. Put baked cake upside down on towel. Take waxed paper off. Roll cake up with the towel, starting at the widest edge. Allow to cool.

3. Mix filling ingredients. Unroll cake and spread the filling and nuts inside. Roll back up (without the towel, of course!) and refrigerate. Slice into slices to serve.

(Photo courtesy of Nestle)

Pumpkin Pie Milk Shakes

Here is a fun recipe for all of your Thanksgiving pumpkin pie leftovers!

Pumpkin Pie Milkshakes
an original recipe by rachelle, pictures are courtesy of yourhomebasedmom who also loved this yummy treat

2 cups vanilla ice cream
1 cup milk
2 Tablespoons sugar
1 large slice pumpkin pie, chopped and frozen (freezing is optional for bigger chunks. also yum just mixed room temp.)

whipped cream and nutmeg, for serving

combine ice cream, milk and sugar in blender. mix. add in pumpkin pie, pulse to blend. put blender in the freezer for a half hour. when ready to serve, stir and scoop with a big spoon into mugs. serve with a dollop of whipped cream and a sprinkle of nutmeg.

Penne with Sausage and Pumpkin Cream Sauce

Penne with Sausage and Pumpkin Cream Sauce

4 oz penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
5oz baby spinach
parmesan cheese, optional
Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 1-2 minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute. Meanwhile, cook pasta according to package directions. In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper. Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together until the spinach is wilted. Serve with parmesan cheese, if desired.

Jayne's Notes: I've seen other recipes that use cream with the pumpkin and this was comparably delicious but lower calorie.