Autumn Mini Sessions + My Favorite Fall Treat
And we’ve now entered that wonderful time of year, when the air gets nice and crisp and the mountains are ablaze with the colors of fall. Of course, it also means it’s time to update that family picture before your summer tan fades away 🙂
I anticipate these sessions will fill up quickly, so book yours today! And in honor of this most glorious time of year, here is my favorite fall recipe:
Pumpkin Roll with Cream Cheese Frosting
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin
- 1 teaspoon Lemon juice
- 3/4 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Cinnamon
- 1 teaspoon Ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 8 ounces Cream cheese — softened
- 4 tablespoons Butter — or margarine
- 1 cup Powdered sugar
- 1/2 teaspoon Vanilla
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.