Monday, December 9, 2013

Easy Gingerbread Roll

Christmas is near, parties are happening and now is the time for Quick and Easy.  Yesterday I had two parties in a row and decided one dessert could be a little more detailed but the other had to be simple.  I searched through my pantry and found two boxes of Krusteaz Gingerbread mix.  I was thrilled.  I had wanted to do a pumpkin roll but decided to try and make a gingerbread one instead.  To my delight and the delight of the party goers, it was a complete hit, yummy with all the nice flavors Christmas has to offer and delightfully simple.
Trust me, you'll love it, gingerbread lovers will love it and everyone else, well, they'll love it too.
 So enjoy and happy baking~
Easy Gingerbread Roll recipe:
2 boxes Krusteaz Gingerbread cookie/ cake mix
(make batter according to directions for cake)
Bake in a jelly roll pan, 10 x 15, that's been lined with waxed paper and greased (This way the roll pops right out and doesn't stick to the pan.) Bake at 350 degrees for 15-20 minutes.  Check to make sure it springs back when touched.  Cool slightly.  On a thin cotton pastry towel, sprinkle with powdered sugar and invert roll onto towel.  Roll up from one end to the next and allow to cool for about 20 minutes.  Make cream cheese mixture.
Cream cheese spread:
1 cup powdered sugar
1 box cream cheese
1 stick butter
1 tsp vanilla extract
Mix ingredients until smooth. Carefully unroll cooled cake and spread cream cheese mixture over cake. Re-roll cake using the towel to help pull it together as you roll. Wrap in plastic wrap and refrigerate at least one hour or freeze. Once ready to serve, cut off ends to make it look pretty.  Sprinkle with powdered sugar before serving.

 Wrap to cool.
Open roll, spread with cream cheese mixture and re-roll.
 Serve this bit of deliciousness, or eat it all yourself. I won't tell but trust me, this is big enough to eat as much as you want and big enough to still have some to serve to guests.  Just saying.
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