The trick is to smoke the meat and not make the meat smoke
PUMPKIN CREAM CHEESE CAKE “ROLLS”
Date: November 15, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients were: All-purpose flour, ground cloves, ginger, allspice, sugar, eggs, table salt, pumpkin pie purée, nutmeg and baking powder.
The wet ingredients except for the pumpkin pie purée were mixed together in one bowl in the dry ingredients were mixed in another.
The pumpkin pie purée was added to the wet ingredients bowl and blended.
Then the wet and the dry ingredients were mixed together to form the finished batter.
A piece of parchment paper was placed on the bottom of a jelly roll pan…
… and the batter was added in.
The jelly roll pan with the batter was added onto the Egg which is running at 375 degrees.
The cake was baked for about 20 minutes. It springs back lightly when touched and is pulling away from the sides of the pan which tells me it is done.
The cake was removed from the jelly roll pan and was rolled up between pieces of parchment paper. While it was cooling I made the frosting from: softened cream cheese, room temperature butter, vanilla extract, and confectioners' sugar.
Here is where things went off the rails a little bit. When I unrolled the cake to put the frosting on, it cracked in three places. So what was intended to be a roll became squares. I frosted the cake flat in the pan and cut it into squares.
No one would have known the difference if I didn't say anything, and in a way the squares worked out better because they made for a smaller serving size then slices off a larger sized roll..
While I need to figure out why the cake cracked, I locked out in that this problem was easily fixed and in some ways was a better solution.
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This recipe from the King Arthur Flour website was the second dessert I made for Thanksgiving 2015. You may have noticed and wondered why there were parenthesis around the word (Rolls). That is because this recipe was intended to produce a jelly roll-like dessert: a layer of pumpkin cake topped with a layer of cream cheese and rolled into a log. Everything went fine until I went to roll the cake up to cool. The cake cracked in 3 places. While it was cooling I had time to think of a solution. The solution I arrived at: Pumpkin Cream Cheese Cake squares, were in some ways a better solution. I unrolled the cake and placed it back in the jellyroll pan and frosted this. I thence the cake into squares which allowed me to deal with the cracks. They got turned into cutlines for the rows of squares. The squares had the same great flavor as the roll would have and the smaller pieces were more practical than a piece cut off the roll. So this was a case where a problem produced a solution that was better than what I would have ended up with if everything had gone right. I would like to figure out what caused the cracking problem, but to be honest next time i would plan on doing them as squares.