Pumpkin Roll

This is one of my absolute favorite desserts. I only make it around this time of year, and I look so forward to it. I made it today for our preschool Thanksgiving lunch, and used the last of the fresh pumpkin I had frozen after our trip to the pumpkin patch. I have never used canned pumpkin, but I'm sure it would be just as delicious. This version of the recipe is from Cooks.com. Seriously, try it--it's SOOOO good!

Pumpkin Jelly Rolls

3 eggs, beaten 5 minutes
1 cup sugar
3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2/3 cup pumpkin, canned
1 cup chopped pecans

Filling:
1 cup powdered sugar
8 ounces cream cheese
5 tablespoons butter
1 teaspoon vanilla extract

Add remaining ingredients to beaten eggs. Pour into well greased cookie sheet. (You need to use a jelly roll-style pan, or a cookie sheet with edges.) Sprinkle with 1 cup chopped pecans. Bake 15-20 minutes (I bake it for 15) at 375 degrees. Turn out onto a clean tea towel. Sprinkle with powdered sugar. Roll into a roll. Let cool.

Filling: Mix powdered sugar, cream cheese, butter, and vanilla.

When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. Keep refrigerated.

(If you make this the night before and wrap it in plastic wrap/foil, it is very easy to slice into sections the next morning because the filling has had a chance to set. )

Oatmeal Carmelitas

This is yet another fabulous recipe from Jadi's blog. These are so chewy and delicious, and they kept for several days. I made them on a Tuesday and the following Sunday they were still really good. The only thing I did differently here was that I didn't add nuts because Ryan doesn't like them. You will love these! Thanks again, Jadi!

For the Crust:

2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter, softened (2 1/2 sticks)

For the Filling:

1 (12.5 oz) jar caramel ice cream topping
3 tbsp all-purpose flour
1 (6 oz) pkg semi-sweet chocolate chips (or a little more)
1/2 cup chopped nuts

Heat oven to 350 degrees. Grease a 9x13-inch pan. In a large bowl, blend all crust ingredients on low speed until crumbly. Press half of crumb mixture (about 3 cups) in bottom of greased pan. Reserve the remaining crumb mixture for the topping. Bake at 350 degrees for 10 minutes. Meanwhile, in a small bowl, combine caramel topping and 3 tbsp of flour. Remove partially baked crust from the oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Bake an additional 18-22 minutes or until golden brown. Cool completely. Refrigerate 1-2 hours until filling is set. Cut into bars. Enjoy!

Chocolate Chip Ice Cream Sandwiches

Grayson and I made chocolate chip cookies today, so we made ice cream sandwiches with them (I love serving these as a dessert). I think these are best when the cookies are still warm, and I used chocolate chip cookie dough ice cream. Yum.