Friday, November 15, 2013

Kari's Pumpkin Cake Roll

3 eggs
1 c sugar
2/3 c pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

6 oz cream cheese
4 T butter
1/2 t vanilla
1 c powdered sugar

Beat eggs on high for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and add to pumpkin mixture. Line 10x15 pan with wax paper and then grease the wax paper and sprinkle with flour. Pour batter into pan and bake at 375 for 15 minutes or until the cake springs back. While the cake is baking, lay out a thin towel and sprinkle powdered sugar on it. Roll cake up in the towel and let cool for an hour. Beat together the filling ingredients after it has cooled. Unroll, slather on that filling, and roll it up again. Refrigerate or freeze.

Printable version, Holly!

Holly's Crunchy Caramel Apple Dip

1 cup powdered sugar
8 oz cream cheese
1 container caramel apple dip
1 package Heath Bar Toffee Bits

Whip together powdered sugar and cream cheese, then spread in bottom of small pyrex or 8x8.  Get caramel dip to room temperature (it will come cold from the grocery store because it's in the refrigerated sections of fruits and veggies) then spread over cream mixture.  Top with toffee bits. Chill and serve with sliced apples. Honeycrisp preferred ;)

Mindy's Pumpkin Spice Chocolate Chip Cookies

2 boxes spice cake mix
1 29 oz (big can) can of pumpkin
1 bag of chocolate chips.

Preheat oven to 350 degrees. Mix ingredients together and then put on greased cookie sheet and bake for 15 minutes!

This makes TONS of cookies so I actually cut the recipe in half.