Wednesday, November 25, 2009

Thanksgiving Treats


I'll keep this short (okay maybe not that short) and sweet, very sweet! If you're like me and Thanksgiving is all about the desserts then I think you might like these two recipes. You'll like them even more if you're like me in that pie crust is not your forte as these recipes involve no pie crust.

First up is these yummy pumpkin cake rolls with cream cheese frosting. These are awesome, but slightly tricky. The best tip I can give you on them is to use parchment paper to line your jelly roll pan. In years past I've done them without the parchment paper and have ruined whole pans of this trying to get them out of the pan. I don't know why I didn't do this sooner! So don't even attempt these without parchment paper (I suppose you could use wax paper too, my mom always used to line cakes with that).

Pumpkin Cake Roll

3 eggs
2/3 c. pumpkin puree (not pie mix)
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1 c. sugar

1 tsp. lemon juice
3/4 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg

1 c. powdered sugar
8 oz cream cheese
4 Tbsp. butter
1 tsp. vanilla

Preheat oven to 375 degrees. In a large bowl beat eggs on high speed for 5 minutes while gradually adding sugar. From this point on fold all of these ingredients (DO NOT BEAT!) Fold in pumpkin and lemon juice. Fold in flour, baking powder, cinnamon, ginger, nutmeg and salt. Spread this mixture into a heavily greased (and parchment lined) jellyroll pan. Bake for 15 minutes. Immediately turn out onto a clean dish towel that has been sprinkled in powdered sugar. While still hot, gently roll the cake in the towel lengthwise to form a roll. Place onto a wire rack to cool completely. When cake is thoroughly cool, unroll, remove towel and spread filling. Fillling: combine powdered sugar, softened cream cheese, butter and vanilla. Beat until smooth. Spread filling over cake and reroll. Sprinkle top of cake roll with powdered sugar. Slice into 1/2 inch pieces and serve, serves 12.

I usually make my cake roll a day ahead of time and leave the roll uncut and wrap with saran wrap and refrigerate. You could also make these way ahead of time and freeze, then defrost and cut. Trust me they are worth the work and you'll feel quite proud of yourself when you take the time to make these!

And if you have no crust making or cooking skills at all then this is the dessert for you. This is probably the easiest dessert ever, but tastes awesome and will make you the rock star at your potluck. This is a Paula Deen (from the Food Network) recipe. It's called, "Not Yo' Mama's Banana Pudding" and it's so true. Who thinks of dessert and craves banana pudding? Not me, until I tried this. But this dessert is definitely worth craving, and is beyond easy to make. You line the bottom of a casserole dish with Pepperidge Farm Chessman cookies (shortbread) then sliced bananas, then the custardy filling, and then more cookies on top. No cooking involved, just refrigerate.

And they have these cute seasonal Christmas cookies (normally they have chess men on them) that would make this dessert great for a Christmas party. Trust me, if you skip over the Pumpkin rolls at least give this a try, you won't regret it. It's best to make ahead of time though to give the filling time enough to set in the fridge and it gets even better the next day. You'll find the recipe in printable format here. Enjoy!

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen

  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.


Angela said...

I've been dreaming of pumpkin rolls for weeks now. You should probably bring me some. :)

pam said...

We loved both of your desserts on Thanksgiving Day. Too bad we didn't take some to Angela! Next time, Ange.

Anonymous said...

i tried pumpkin roll once and the recipe had 1 cup of oil!!! it tasted like oil and i thought, i am never making this again. i noticed your recipe has no oil or butter at all. did you omit that? if so that is great, am willing to give it another try. the not yo mama banana pudding is a family favorite! some choose that as their birthday treat. nice blog with great photos and stories. will check often.