Baking for folks is a great way to show appreciation. Have you baked for anyone lately? Tell me what you made and who it was for in the comments on this post!
I just love this time of year. After our sweltering summers I can’t help but feel a rush of excitement when a cool breeze begins to blow. The cotton is in full bloom now and they just sprayed the defoliant this past week which means all of the green has died away and we now drive by fields that look like they’re filled with suspended balls of snow. It also means we have one jim dandy of a sinus headache with all of that defoliant in the air but we can pop a few sudafeds and still enjoy the beauty of those fields 🙂
Do you remember being a kid in the fall? I remember wearing my brother’s hand me down jacket, pulling the hood up over my head to block out the wind, and me and my sister would rake up every leaf we could find into a huge pile and then spend the day jumping in it, burying ourselves in them, and raking them up again once the pile was depleted from all of our antics. You can sure bet our neighbors didn’t have any stray leaves hanging around their yard when we were done!
I always looked forward to Mama getting out our fall clothes because that meant a fresh crop of my brother’s flannel shirts from the year before were handed down to me. I’d rather have an old worn flannel shirt than a new one any day. The soft worn flannel and slightly too large size were like being wrapped up in a hug from sun up until we were called back into the house at supper time. Most of my childhood was spent wearing my brother’s old clothes, which I have to laugh at now because I know my daughter would be mortified at the very thought of putting on “boy clothes”. But for us, we were just proud to have what we had and I thought he’d hung the moon so I was proud to be following in his footsteps, even if it was just because I was wearing his old shoes.
I experienced fall more back then than I do now, because as a child I absolutely lived in it. Whereas now, I’m sitting here looking at it through my living room window. But you know what? A ray of sunshine is calling my name and the breeze just floated an orangish red leaf by. I think it’s time to pick the kids up from school and show them how to build a jim dandy of a leaf pile…
First, let me show you how to make pumpkin roll cupcakes.
All the flavor and goodness of a pumpkin roll but with a lot less fuss.
You’ll need: All purpose flour, baking soda, baking powder, salt, eggs, sugar, pumpkin, and pumpkin pie spice.
Goodness gracious, this looks like a commercial for Great Value brand! The ironic thing is that I’ve gotten in the habit of shopping mostly at Krogers nowadays, mainly because the people are so very nice there. I love it when you can shop someplace and get to know folks. When you walk in the door and they say “Hi” and you know they recognize you. It just feels like a community. Like the good old days.
I know a lot of the folks at my Wal Mart are very friendly as well, but with the size of the store and turnaround and such, it’s just harder to get to know people there. Just wanted to clarify that I like people at both places!
In a mixing bowl, place your flour, baking soda, baking powder, pumpkin pie spice, salt, and sugar.
Okay, so basically just measure out all of your dry ingredients and toss them in a bowl.
Stir that up with a spoon just to mix it up a bit.
Now add in your eggs and pumpkin.
And mix it up until well combined and smooth.
Yes, it will be this horribly putrid orange color. This always looks like bad baby food to me, but I promise it will taste amazing. In fact, it tastes pretty dern good right now. Not that I want you to taste it, because it has raw eggs in it, and everyone knows that if folks taste anything with raw eggs they’ll keel over and die within the hour.
So don’t do that. And just ignore that I said it tasted good in batter form because, you know, there is no way I could POSSIBLY know that without tasting it and with those raw eggs, had I of had even the smallest taste, I would have met certain doom and obviously would not be here typing to you now after doing such a reckless thing.
Now that we’ve got that settled…
Divide batter evenly among the cups of a twelve cup muffin tin, that has been lined with cupcake papers.
I was trying to decide if I wanted to make mini cupcakes or regular cupcakes for this tutorial so as I was getting ready to photograph it I texted my friend Jyl:
Me : “Full cupcakes or minis?”
Jyl : “I say full because I don’t just want a mini. I want more. And it sounds better to say I ate one cupcake than it does to say I ate five mini ones.”
Her wisdom made sense so we have full size cupcakes in this tutorial 🙂
Bake those at 350 for 20 minutes, or until the center springs back when lightly pressed.
Allow to cool completely.
I stick mine in the refrigerator so I don’t have to wait as long. Patience is a virtue but I’m afraid it isn’t one I often possess.
Now we’re gonna make our icing.
This icing is the traditional filling for a pumpkin roll and you’ll notice that it doesn’t use near as much sugar as traditional cream cheese icing does, and I actually like that better. It still tastes plenty sweet though.
You’ll need: Confectioner’s sugar, butter, a brick of cream cheese, and vanilla.
You don’t need this gallon looking thing of imitation vanilla that I have but that was the best deal at Sam’s club and you know how I am about buying in bulk…
Okay, you probably don’t know how I am about buying in bulk, but trust me, my husband (who recently had to load and unload six months worth of tomatoes and apple juice from my car) thinks you are better off NOT knowing how I am about buying in bulk.
Toss all of your icing ingredients into a mixing bowl.
You know a lot of recipes want you to add things gradually, sift things, and hold your pinky toes a certain way while making them. I’m not like that. Dump. Mix, Bake, Eat. If I’m gonna treat something with that great of care it needs to be cute, bald, have teeny tiny feet, and my last name.
I have no idea where my final icing picture went. So just beat this up until smooth and creamy and then imagine a photo of it being all smooth and creamy.
While you’re at it, imagine my house is clean, too!
Alrighty, now we’ve got our icing mixed up and we’re ready to fill come cooled cupcakes.
Note: You can TOTALLY skip this step if you want and just put a big old gob of icing on the top of these puppies. Half the time I skip this step, but I went the extra mile for you today on accounta I love you so much.
What I do is get a gallon freezer bag and then I place a big piece of tape over one corner of it before snipping off the point. Insert whatever icing tip you can find, preferably one with a point on it, and you’re ready to go.
Okie Dokie, now fill you bag with icing and seal it shut really well. Take the pointed tip and stick it down as far as it will go into the cupcake like this. Give it a good squeeze.
Or just skip ahead to the part where we put a big old gob of icing on these things
Note: My plastic bag went kapoot after about six cupcakes and icing went all over tarnation. Clearly, some plastic bags are made better than others and clearly, if plastic bags were people I’d not be a very good judge of character.
Some will end up with more icing in them than others but it is the thought that counts.
Top each cupcake with a big dollop of icing and spread slightly.
I think these are prettier if you leave a bit of the edges showing. Enjoy!
I store these in the refrigerator. They’d be beautiful topped with a pecan half.
Enjoy with a cup of coffee or as a special after dinner treat 🙂
- 1 cup sugar
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 heaping tablespoon pumpkin pie spice
- 3 eggs
- 1 cup canned pumpkin
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ cup butter or margarine, softened
- 1 teaspoon vanilla
- Place 12 cupcake papers in a 12 cup muffin tin.
- In mixing bowl, place sugar, flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir with a spoon until well combined. Add in eggs and pumpkin. Mix with an electric mixer until smooth.
- Divide evenly among 12 muffin cups.
- Bake at 350 for twenty minutes, or until center springs back when lightly pressed.
- Remove from oven and allow to cool completely.
- To make the icing, place butter or margarine, cream cheese, powdered sugar and vanilla in a mixing bowl. Beat with electric mixer until smooth and creamy.
- To fill cupcakes (Optional), place icing tip in corner of a freezer grade zipper seal bag (it is best to enforce the corner of the bag with tape beforehand). Snip off tip of bag so that only the very end of the icing tip is sticking out. Fill bag with half of icing.
- Press tip down into the center of each cupcake and give a little squeeze to fill. Repeat with all cupcakes.
- Spread remaining icing on top of all cupcakes. Store in the refrigerator.
“If you treat every situation as a life and death matter, you will die a lot of times.”