November 22, 2011

Pumpkin Rollin' With The Homies

First off, I have to thank everyone who commented or sent me emails about my last post regarding the changes in my diet. I'm so grateful for the suggestions on dairy free, sugar free, and low carb recipes. I haven't tried all of them yet, but promise I will soon and let everyone know how they went. Now on to Thanksgiving...



Since I haven't been blogging as much as I would like to, I've been trying to update my Facebook page with links to recipes, articles, and other gluten free goodies. This past week I've posted some wonderful gluten free menu ideas from Cooking Light and Silvana Nardone, as well as recipe links for stuffing, desserts, and pie crust.  Go check it out.

While I went out this weekend and bought the coconut palm sugar that was suggested for my alternative sugar baking, I have yet to experiment with it yet.  Until I do, I'm digging into the archives of "recipes I never posted" for one of the desserts I'm most looking forward to this Thanksgiving, pumpkin roll.  For some reason whenever I make this, as I'm rolling it up, I think of that once scene in Clueless.  You know....



My grandma Beverly used to make this dessert often and was the one that introduced it to my at the time non-gluten free palate. I've only attempted to make it once with gluten free flours and it turned out decently.

Recently Babs made it for a work party and it turned out beautifully.  As she peeled the foil away, it came off in one smooth, delicate lift.  Both of us couldn't believe how cleanly it it separated.  In all of the times she's made this gluten free and gluten full, it's never turned out as perfectly as it did then. She used Jules All Purpose Gluten Free Flour and her co-workers couldn't even tell the difference, in fact it was a huge hit.  Here's how you can make your own and dazzle your dinner guests:
Not the perfect pumpkin roll as mentioned above, but still tasty!

Gluten Free Pumpkin Roll
adapted from Libby's

Ingredients
3 eggs
1 c. sugar
c. canned pumpkin
1 Tbsp lemon juice
¾ c. Gluten Free Flour (I use Jules)
1 Tbsp baking powder
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 c. chopped nuts (walnuts or pecans) - optional

Filling Ingredients
1 c. shifted powdered sugar
6 oz cream cheese
4 Tbsp butter/margarine
½ tsp vanilla

Directions
* Preheat oven to 375 F
* Line a cookie sheet with foil and grease and lightly dust with GF flour (or just rice flour)
1. In a large bowl, beat eggs for 5 minutes on high.
2. Gradually beat in sugar.
3. Stir in pumpkin and lemon juice.
4. In another bowl shift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this into pumpkin mixture.
5. Spread mixture into pan and sprinkle with nuts.
6. Bake for 15 minutes.
7. When cool, turn out onto a kitchen towel (clean, obviously, sprinkle with powdered sugar, and roll that baby up. (Rollin' with the homies!)
8. Chill in the fridge for a few hours.
9. Make the filling by beating all of the filling ingredients together until smooth.
10. Unroll cake, spread on filling and re-roll (this time without the towel!)
11. Wrap the entire roll in foil and chill again for several hours.
12. Slice, serve, and ENJOY!

*Note, since this recipe is totally cool and needs time to chill, I recommend making it either the night before serving or the morning of.

What's your favorite Thanksgiving dessert?  Are you a pumpkin pie person? Cake? Gingerbread? Let me know!

1 comment:

Christy said...

I'm going to try this, Bets. It looks sooooo yummy. I totally remembered that part in Clueless, too. LOL.