I Will Not Put Away My Sandals And Pumpkin Roll With Cream Cheese Filling

Pumpkin Roll / My Friend's Bakery

Where did the summer go? Wasn’t it just yesterday that I planted my flowers? And now I’ve started my Christmas shopping and I’m baking things with pumpkin?

Pumpkin Roll / My Friend's Bakery

Somehow, this summer went by in a blur. And September? Fuh-get about it!  I don’t remember September at all. Was there a September? Are you sure?

Pumpkin Roll / My Friend's Bakery

So what am I going to do? Fight it? Hell no. I’ll jump on the Autumn bandwagon just like everyone else. I’ll run over to Timmie’s and get myself a pumpkin spice latte and take the dog for a walk in the falling leaves while wearing a lovely, new sweater that is making me hotter than my menopausal self likes to be.

Pumpkin Roll / My Friend's Bakery

But I will NOT put away my sandals. I just won’t do it.

Pumpkin Roll

Prep Time: 20 minutes

Cook Time: 17 minutes

Yield: 1 roll

If you don't have the individual spices - cinnamon, ginger, nutmeg and cloves, simply substitute with 1-1/2 teaspoons of pumpkin pie spice.


    For The Pumpkin Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin, not pie filling
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • icing (powdered/confectioners) sugar for sprinkling and rolling
  • For The Cream Cheese Filling
  • 1/4 cup butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups icing (powdered/confectioners) sugar
  • 2 tablespoons milk


For The Pumpkin Cake

Preheat the oven to 350 F.

With an electric mixer on medium-high speed, beat the eggs for 5 minutes. Gradually add the sugar, pumpkin, and lemon juice and mix until incorporated.

All at once add the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until combined.

Line a cookie sheet with high sides or a jelly roll pan with parchment paper. Spread the batter evenly on the pan. Bake for 15 - 17 minutes.

Turn the cake out onto a damp tea towel that has been sprinkled with icing (powdered/confectioners) sugar. Beginning at the short end, roll the cake (including the towel) tightly until you reach the other side. Set the cake aside to cool completely.

For The Cream Cheese Filling

With an electric mixer beat the butter and cream cheese until light and fluffy. Add the vanilla extract, icing (powdered/confectioners) sugar and milk. Mix for 3 - 5 minutes until the icing is light and fluffy.

To Assemble:

Unroll the cooled pumpkin cake and spread the cream cheese filling evenly over the surface of the cake. Beginning on the short side, re-roll the cake (without the towel) to the other side. Transfer the roll to a serving plate and sprinkle with additional icing (powdered/confectioners) sugar. Refrigerate until ready to serve.


Original Recipe by My Friend's Bakery 2015


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Rolling Out The Front Door And Cherry Pink Delight Bars


It was our annual Christmas pot luck lunch at work on Friday.  Sorry, I should rephrase that. It was our annual “Stuff Yourself Until We Have To Roll You Out The Door Day”.

We have a lot of staff, and it’s usually too much food for just lunch, so we decided to split it up and have breakfast AND lunch!  Twice the food, twice the fun!


It began with a breakfast of hash browns, deviled eggs, sausages, croissants, muffins, fresh fruit, juice, tea, and coffee. Then we waddled our way back to our desks.

And before we had time to digest our breakfast, lunch prep had begun. Ham, meatballs, chicken, shrimp, scalloped potatoes, perogies, pasta salad, Caesar salad, pancit, spring rolls, buns, pickles, cheese, etc.  Then we waddled our way back to our desks.


And finally, my favorite… dessert.  Cookies, butter tarts, assorted squares, gingerbread cheesecake, fruitcake, and chocolates.  Then we waddled our way back to our desks.


And at the end of the day, we rolled ourselves out the front door.  Merry Christmas.

Cherry Pink Delight Bars

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 24 squares

A delicious square that freezes well.


    For the base:
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1 tablespoon all-purpose flour
  • For the middle layer:
  • 2 cups shredded, unsweetened coconut (or whatever type you have on hand)
  • 1 can (300 ml) sweetened condensed milk
  • 20 maraschino cherries, chopped
  • For the icing:
  • 1/2 cup butter, softened
  • 3/4 cup icing (powdered/confectioners) sugar
  • 2 tablespoons whipping (heavy) cream
  • 2 tablespoons boiling water
  • 1 teaspoon vanilla extract
  • 2 tablespoons maraschino cherry juice (optional)
  • 2 drops red food coloring (optional)


Preheat the oven to 300 F.

In a bowl, combine the graham cracker crumbs, melted butter, brown sugar and flour. Stir until well combined. Firmly press the graham crumb base into a 8"x12" baking dish, lined with parchment paper. Bake for 15 minutes. Remove from the oven and set aside.

Increase the heat to 350 F.

In another bowl, combine the shredded coconut with the sweetened condensed milk. Mix until well combined. Add the chopped cherries and mix until just incorporated. Spread the coconut mixture over the base and bake for 20 minutes or until the edges begin to brown. Remove from the oven and cool to room temperature, or cool in the refrigerator.

To make the frosting, use an electric mixer to whip the butter and icing sugar together until light and fluffy. Add the cream and beat for 2 minutes. Add the boiling water and beat for 2 minutes. Add the vanilla, maraschino juice, and red food coloring and beat for an additional 2 minutes. Spread over cooled cake. Cut into squares.


Recipe adapted from my friend Lavina's Pink Delight Bars - 2014


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