Spiced Pumpkin Nut Roll


Who doesn’t love a pumpkin roll? Okay, Morgan, but she doesn’t like pie, either. (There’s just no explaining.) This one is a holiday pumpkin roll, specially packed with spices and sprinkled with pecans. It’s easy, and if you’re intimidated by rolled cakes, I promise you can do it.

And that it’s worth it.

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How to make Spiced Pumpkin Nut Roll:

For the cake–
3 eggs
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped pecans

For the frosting–
1 cup sifted powdered sugar
1 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

Preheat oven to 375-degrees. Beat the eggs. Add the sugars, pumpkin, and spices. Mix again.
Add the flour and baking powder. Mix well and pour into a 15 x 10 x 1 pan lined with parchment paper.
Sprinkle the pecans across the top. Bang it down on your kitchen counter to make sure the batter is spread evenly.
Bake at 375-degrees for 15 minutes. Slide off the parchment paper together with the cake.
Now here’s where you see a lot of rolled cake recipes tell you to roll up the cake inside a tea towel. These people must NOT have cats. Or have a lint phobia. Parchment paper is so much better! Use the same parchment paper you used to bake the cake.
Roll up the cake inside the parchment paper. (This will keep the cake from sticking to itself.) Rolling the cake now, while it’s still hot and pliable, “trains” the cake to take a rolled form without breaking the cake.

Let the cake cool completely. Prepare the frosting–combine all the ingredients and mix well with a spoon.

When the cake is cooled, unroll it.
Spread with frosting, keeping back a bit from the edges.
Then roll it back up. (Without the parchment paper inside this time, of course.)
Cake roll! Sprinkle with powdered sugar on top to serve.
It’s a beautiful thing! (Clean up the table. What’s wrong with you? Oh, that was me….)
If you want to be the most popular person anywhere you go, bring a pumpkin roll with you. I promise.

See this recipe at Farm Bell Recipes and save it to your recipe box.
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Make Camo Cupcakes!


Aren’t those cupcakes adorable? I made these for a child’s birthday party–he wanted camo cupcakes. But they would work for an adult event as well. Let me show you how I made them!

Start with a white cake batter. You can use a cake mix (if you must) or a homemade white cake. (I have a homemade white cake recipe here.) Prepare the cake batter then divide evenly into three bowls.
Using food coloring, dye the batter in green, brown, and white (natural). Line a cupcake pan with paper cups and, using a spoon, put dollops of batter from each bowl into each cupcake.
Continue until each cup is about two-thirds filled.
Bake–and voila! Camo cupcakes!
Now, on to the frosting!
Again, using food coloring, dye three bowls of buttercream frosting in green, brown, and white (natural) and fill pastry bags with each color. I used a three-color coupler with a star tip to swirl on the frosting atop each cupcake. (I got the decorating coupler at Amazon here.)
I found some cute deer head cupcake toppers on Etsy. (Here’s the link to the cupcake toppers.)
I placed a toy buck in the center of the cupcake display.
It took a bit of time to put this whole camo cupcake thing together, but it wasn’t difficult, just time-consuming. But worth it! And it was fun.
Happy birthday, Hunter! (That is Rodney’s little grandson.)

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

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