Pumpkin Roll with Meringue Mushrooms...



It's Autumn... time to bring out your pumpkin recipes
and celebrate the flavors of Fall !

My number two daughter is quite an accomplished baker.

She worked on the Meringue Mushrooms while I made the Pumpkin Roll.

Together, they are perfect ;)

Pumpkin Roll

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp. baking soda

1/4 tsp. nutmeg

1 tsp. cinnamon

1/8 tsp. ground cloves

1/4 tsp. salt

1/2 cup chopped nuts, optional

1. Beat together the eggs and sugar. 
2. Add the pumpkin and 1 tsp. lemon juice. Mix until blended.
3. Add the flour, spices and salt.  Mix until smooth.
4. Using a jelly roll pan with 1/2in. sides, line the bottom and sides with wax paper that has been lightly sprayed with cooking spray.  Spread pumpkin mixture on the prepared jelly roll pan.
5. Top with nuts. (optional)
6. Bake at 350 degrees for 15-20 minutes.
7. Spread a clean kitchen towel on counter.  Dust one side with 10x (powdered) sugar. (this prevents cake from sticking to towel)
8. When pumpkin roll is finished baking, turn onto the prepared kitchen towel.  Gently peel off the wax paper in one solid piece.  Starting on long side, roll towel AND cake together.  Let completely cool, rolled in towel.

Filling

8 ounces cream cheese, softened

1 and 1/3 cup 10x sugar

4 Tablespoons butter, softened

3/4 tsp. vanilla

1. Beat filling ingredients until smooth.
2. Unroll the cooled pumpkin roll.  Spread with the filling.
3. Re-roll and place on a serving plate.
4. Dust top of roll with 10x sugar.
5. Arrange Meringue Mushrooms around the Pumpkin Roll.

Meringue Mushrooms

2 egg whites

1/4 tsp. cream of tartar

1/2 cup sugar

Unsweetened cocoa powder

2-3 squares of semi sweet or milk chocolate

1. In a small bowl, beat egg whites and cream of tartar until foamy.
2. Gradually add sugar and beat until meringue is stiff and glossy.
3. Spoon into a pastry bag with a # 12 tip.
4. For mushroom caps, pipe approximately 1 to 2 inch mounds on parchment lined baking sheet.
5. For mushroom stems, pipe upright stems, approximately 3/4 inch tall on the parchment lined baking sheet.
6. Lightly sift cocoa powder onto mushroom caps.
7. Bake at 300 degrees for 20 minutes and then 250 degrees for approximately 30 additional minutes.
8. Remove from oven and immediately turn caps upside down and with finger make an indentation in bottom of each "cap".  Be gentle, they crush easily.
9. Melt chocolate and with a small spoon, spoon a small amount of chocolate into the indentation in cap.  Insert pointed end of stem into chocolate.
10. Cover loosely and refrigerate.  This will firm the chocolate.  Once the chocolate is firm, the mushrooms can be stored at room temperature.

Pumpkin Roll with Meringue Mushrooms