Winners and Recipe

The winners of the Spooktacular Blog Hop Giveaway are Tragedy6996, Lisa Walker, Brenna, Coreena, and Sebrina.  You should have received an email from me asking for your regular mailing address.

Thank you to everyone who participated.

There is no monthly blog carnival this month because there were not enough entries.  We will shoot for next month.  

I wanted to share a recipe for the upcoming holidays to add a little variety to your celebration.

Granny Kat's Pumpkin Roll

Ingredients

3/4 cup all-purpose flour

1 cup white sugar

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

3 eggs

1 teaspoon lemon juice

2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened

1/4 cup butter

1 teaspoon vanilla extract

1 cup confectioners' sugar

1 cup chopped walnuts (optional)

Directions

    Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
    In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
    Bake at 375 degrees F (190 degrees C) for 15 minutes.
    Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
    Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
    When the cake has cooled 20 minutes, unroll it and spread icing onto it. Cake should be completely cooled or the icing will be runny, refrigerating the icing for a few minutes is good as well.  You may even add some finely chopped walnuts.  Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.