01.13.09

Fuzzy eyes

Posted in From the heart at 9:13 pm by bayted9

garfield-toasters

Not my vision.  The physical feeling around, behind, and between my sleep-deprived eyes.  I had a rough time falling asleep last night in the first place, which was weird, because I was feeling really worn out.  I finally fell asleep at who knows what time, and then woke up in a sweat at 1:00 a.m.  By the time I cooled off, my mind was running a mile a minute with a convolution of thoughts.  I got mad at myself, and in turn, my body must have taken it out on me by not allowing me to fall asleep for three more hours.  It was just too cold, too hot, too agitated, too TOOOO.  Let’s try this sleep thing again now…

cat-sleep

 

01.11.09

Pumpkin Roulette

Posted in Recipes at 10:22 pm by bayted9

So, I am happy to report that my very first attempt at a “roulette”, was not bad eh!  But a few bumps in the road, always seem to find their way to me.  Well, according to this recipe, you have to beat the eggs for 5 minutes straight, and I know that’s important to the spongy-ness of this cake – and its elasticity in order to roll it up later – but of course, I got an on-call page from work.  Ugh.  But it doesn’t matter anyway, because I didn’t stop whipping. :-D   Important things, first!  That would be the three eggs, for those who may place higher priorities on work, than food.  Weridos.

Here is the final product – in its cream cheesy-filling-goodness >

pumpkinroulette1

 

And here is the recipe >

http://allrecipes.com/Recipe/Pumpkin-Roll-II/Detail.aspx

INGREDIENTS
  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts
  • confectioners’ sugar for dusting
  •  
  • 1 cup confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons butter, softened
  • 8 ounces cream cheese

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15×10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
  2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
  5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.