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Before you jump to Pumpkin Roll recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague and to carry out all of their own cooking. This is literally very true. But at times the last thing you would like to do is make a whole meal for yourself and your family. Once in a while you just want to pay a visit to the drive through while you are on your way home and finish the day. Why shouldn’t you be able to do this every now and then and not have a bunch of guilt about slipping up on your diet program? You can do this because lots of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here is how to eat healthy and balanced when you visit the drive through.
Choose a drive through for a restaurant that’s known for catering to people with healthier palates. For example, Arby’s doesn’t offer hamburgers. Alternatively you can select from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, while no stranger to the hamburger, also includes plenty of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every thing is McDonalds using its deep fried chicken parts as well as other terribly unfit items.
Simple logic states that the proper way to lose weight and get healthy is to ban fast food from your diet entirely. While, for the most part, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you need most is just to have somebody else do the cooking. When you select healthy menu items, you do not have to feel bad about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to pumpkin roll recipe. To make pumpkin roll you only need 19 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Pumpkin Roll:
- Take Cake Ingredients:
- Take 3/4 cup all purpose flour
- You need 1/2 tsp. baking powder
- Provide 1/2 tsp. baking soda
- Prepare 1 tsp. ground cinnamon
- Use 1/2 tsp. ground ginger
- Get 1/4 tsp. ground nutmeg
- Provide 1/4 tsp. ground cloves
- Prepare 1/4 tsp. salt
- Prepare 3 large eggs
- Get 1 tsp. vanilla extract
- You need 1 cup granulated sugar
- Get 2/3 cup pumpkin puree
- Take Filling Ingredients:
- Prepare 1 (8 oz.) cream cheese, at room temperature
- Provide 1 cup powdered sugar, sifted
- Take 6 tbsp. unsalted butter, softened to room temperature
- You need 1 tsp. vanilla extract
- Take Additional powdered sugar, for dusting at the end
Steps to make Pumpkin Roll:
- To make the pumpkin roll: Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
- In a separate bowl, whisk the eggs and granulated sugar for 1 minute, until thick. Add in the vanilla and pumpkin and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined.
- Line a 15x10 inch baking pan with parchment paper, leaving additional parchment paper hanging off the sides so you can easily lift the cake out after baking. Spread the batter evenly onto the prepared pan.
- Bake for 13-15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake onto a flat, heat-safe surface. Then slowly, use your hands to roll the cake (short end to other short end) until it is completely rolled up (careful, the cake will be very hot!).
- Transfer the rolled cake to a wire rack and allow to cool completely before frosting.
- To make the cream cheese filling : While cake is cooling, whisk together the cream cheese, powdered sugar, butter and vanilla until smooth. If the filling is too thin, add a small amount more of powdered sugar. If the filling is too thick, add 1 or 2 tsp. of water. You want the filling to be easy to spread, but you don't want it to be too runny or it will ooze out of the cake as you re-roll it.
- Once the cake is cooled to room temperature, transfer the cake roll to a flat surface and carefully unroll it until it is flat again (it's ok if the edges curl up slightly). Spread the cream cheese mixture evenly over cake, leaving a 3/4 inch border on all sides.
- Then, carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it.
- Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. I made mine the day before and chilled it overnight.
- When ready to serve: Remove the pumpkin roll from the fridge and carefully unwrap. Transfer it onto a cutting board or a serving dish. Lightly dust with additional powdered sugar, then slice carefully with a sharp, serrated knife and serve.
- Re-wrap any leftovers in plastic wrap and store in the fridge for up to 3 days.
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