Jack O Lantern Jubilee

 

COMING SOON! 

Jack O Lantern Jubilee is a beautifully laid out/printed booklet that has charts for six (yes six!) Halloween-themed charts. When grouped, these mini's make really precious little vignettes! Also included in the booklet is a family favorite Halloween cookie recipe, Mini Sparkling Candy Corn. Pattern designed by Brenda Gervais and includes chart and instructions for completing your design.

PRE-ORDER to reserve your copy today. These will ship as soon as they arrive in early July. Click on any of the photos for more information.

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Crochet Pumpkin Bear

 

Crochet Pumpkin BearOh my...how cute is this! For more info and instructions, visit Repeat Crafter Me by clicking here.

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Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

Ingredients:

     Cake:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin puree (not pie filling)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup flour

     Filling:

• 1 - 8 oz. package cream cheese (softened)
• 4 TBS butter (softened)
• 1 cup sifted powdered sugar
• 1 tsp vanilla

     Also Needed:

• Waxed Paper
• Aluminum Foil
• Clean linen towel (not terry cloth)
• Additional Sifted Powdered Sugar
• 10 x 15 Jelly Roll Pan

Instructions:

1. Preheat oven 350 degrees.
2. Grease 10 x 15 Jelly Roll Pan. Line with waxed paper (allow to overhang slightly). Grease and lightly flour the waxed paper. 

    3. In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.

    4. Pour batter onto the waxed paper lined jelly roll pan and bake at 350 degrees for approx. 15 minutes.   

        (Caution: Cake cooks fast so watch carefully to avoid burning the edges.)

    5. While cake is baking, lay linen towel down on clean work surface. Sprinkle powdered sugar heavily over the kitchen towel using a sifter or sieve.

    6. Turn hot cake onto the prepared towel and carefully remove waxed paper. If desired, trim off burnt or crusty edges.

    7. Sift more powdered sugar over the hot cake and quickly roll up with towel inside.

    8. Allow to cool for about 30 minutes.

    9. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.

   10. When cake has cooled completely, unroll cake and spread with the filling mixture.

   11. Roll up cake with the filling on the inside.

   12. Wrap in waxed paper and then foil Refrigerate or freeze.

   13. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

Note: Cake cuts best when still slightly frozen.