Saturday, December 17, 2011

Gingerbread Roll & Fun Christmas Vignette Boxes

      We were invited to a Christmas party and I had to come up with a dessert.....Did a bit of searching and decided to make what sounded right up Christmas alley....Gingerbread Cake Roll...oh yeah. I am familiar with making pumpkin rolls which are divine mind you. I found a recipe so simple ....It was a hit of the party too...Oh yeah....So I thought I would share. Listen to this. The filling is made with cream cheese and egg nog....How festive it that? Okay so here ya go...
Gingerbread Roll
1 box Betty Crocker Gingerbread Cake Mix
1 cup pumpkin puree
2 tablespoons vegetable or canola oil
1/2 cup water
1 8 ounce cube cream cheese
5 tablespoons butter, softened but NOT melted
3-4 cups powdered sugar
1/4 cup egg nog
1/2 teaspoon vanilla
1/4 cup powdered sugar (for dusting)
Preheat oven to 375 degrees.
 1. In a large bowl beat together the Betty Crocker Gingerbread Cake Mix,
 pumpkin puree, oil, and water together until smooth.
2 .Generously grease and flour a large cookie sheet. Spread batter into a thin, even layer on cookie sheet.
3. Bake in preheated oven for 9-10 minutes, or just until the cake has set.
4. Allow the cake to cool just slightly. While it's just a little bit warm to the touch, quickly invert the cookie sheet with the cake on it on top of a large, thin clean dish towel.
5. Roll the towel up gently from one end, rolling the cake into a spiral with the dish towel wrapped up in the spiral as well. Rolling the cake in the dish towel allows the cake to cool completely in a spiral shape, which will help avoid cracks and tears in the Pumpkin Roll during the final step.
6. Allow cake to cool completely at room temperature.
7. In a stand mixer, beat together the cream cheese, butter, powdered sugar, egg nog, and vanilla. If you don't have egg nog, you can use milk, but will need about a tablespoon less, since it's a thinner consistency than the egg nog. Whip all ingredients together until fluffy.
8. Once the cake roll is completely cooled, gently unroll the towel. Spread frosting on top of the cake, then gently re-roll the cake into a spiral. Use the towel, if needed, to keep the cake securely together. Place the cake in the refrigerator and cool for 1 hour, or until ready to serve.
 Dust with powdered sugar before serving.
So I'm in Wally Mart passing through all the Christmas goodies and boxes for goodies as I ran into these cute lil boxes made for homemade cookie gifts. So I picked up a couple for a $1.00 each with one thing in mind. They are not only cute but they have little clear windows...
I came up with these fun vignettes to use in my kitchen
Aren't they cute? I just took some cotton, sprinkled a bit of Vintage Mica Snow over the cotton snow and made a little scene with some of my Christmas decorations.
This would be a cute way to give a gift too. I love it. Don't you?
Can you believe Christmas is a week away? Are you ready?
Just a couple more things to do on my end and we are ready. I love Christmas.
Hope you have a merry weekend.


  1. cute pics! dying for gingerbread.. but today is baking day so I'll be having some soon! I LOVE your little vignetts boxes.. cute! Are we crazy because we go around setting up little displays and taking pics of them? lol! well I guess if we are, at least were happy and content right? happy day!!

  2. I LOVE your vignette boxes, and they really are so perfect for the kitchen! I thought I was done with Walmart until after Christmas, but I think I need to go back to get some of those boxes!
    Merry Christmas!

  3. That cake looks so yummy Mica and I love those box scenes you have made. How very festively pretty!! xxoo

  4. The box ideas are as fabulous as you are. :) OH MY they are cute.