This is a Sponsored post written by me on behalf of Sugar In The Raw Organic White® for Mode Media. All opinions are 100% mine.
Ahhhhhh the smell of cinnamon, pumpkin, and dishes roasting in the oven, these are the smells of the season, the holiday season. I have very fond memories of growing up and getting in the kitchen cooking for holiday get-togethers. I always looked forward to all our friends and family coming over and enjoying the company of one another. Oh the smells of rolls baking, turkey cooling, and seeing the whole spread on the table is a sight to truly behold. Now I will go all out; I try really hard to make everyone’s favorite dish, and I also try to be a mom and make sure we have veggies as well.
One of the best memories I have is being in the kitchen with my grandmother and making her pumpkin roll. I, of course, wanted to taste every step of the way from making the cake, to rolling and putting in the filling and re-rolling. I was a very hands-on child and I wanted to help with everything! My Grandmother was such a patient woman and she allowed me to get in there and really help with making this dessert. I am grateful for that now, as I have my own kids that I can apply that same lesson of patience or at least try to.
Whenever this time of year rolls around and I start planning and making my Thanksgiving menu, I harken back to the memories of my grandmother. She has since passed some few years back, but one whiff of her jelly roll cake batter baking in my oven and I am immediately reminded of all of the wonderful memories I had with her. Over the years I have added to and maybe even changed some of the recipes that she taught me. This has happened in part because of my effort to eat as cleanly and organically as possible.
I discovered Sugar In the Raw® products a few years ago. Most people are aware of the “brown” raw sugar crystals, but I recently had the opportunity to try Sugar In The Raw Organic White®. All the things you love plus a finer ground sugar consistency with the raw sugar benefits! I decided I would try it in my beloved grandmother’s Pumpkin Roll recipe. I replaced the traditional sugar and powdered sugar of this recipe with Sugar In The Raw Organic White® and the result was simply amazing. It brought back so many memories.
Give Sugar In The Raw Organic White® a try in your special holiday recipes and I know it will spice up your recipes and you won’t sacrifice flavor or memories.
2 ½ tsp of cinnamon
1 tsp of ground ginger
2/3 cup of canned pumpkin
¾ cup of whole wheat pastry flour (all purpose works too)
1 tsp of lemon juice
1 tsp of baking powder
1 cup of Sugar In The Raw Organic White®
½ tsp of salt
2 8oz packages of room temp 1/3 less fat cream cheese
1 stick of room temp butter
1 cup of granulated sugar
1 tsp of vanilla
1 cup of chopped pecans
Preheat oven to 350. Sift dry ingredients together and set aside. In a bowl, mix together pumpkin, eggs, sugar and lemon juice. With a hand mixer, thoroughly mix the wet ingredients. Then slowly mix and add in all the dry ingredients. Spread into a parchment lined jelly roll pan in a thin even layer. I cooked mine for 11 minutes, but I have seen it take up to 14 minutes. Allow cake to cool for five minutes. Then roll the parchment and cake into a roll form and allow it to cool for 45 minutes in the fridge. Meanwhile mix together all ingredients for filling and set aside. When the cake has cooled completely, carefully unroll cake and spread out mixture evenly. Then gently roll back up without rolling parchment with it. Then allow it to completely set up for 2-3 hours in the fridge, or freeze until a later date.
In The Raw®, where sweetness runs in the family.