But... I don't eat pumpkin...

The husband and I have gone on a bit of a health kick lately. I say kick only because it's not even been two weeks since we started, but I'm hoping this will be long term. We sat down a week and a half ago and made the decision to cut red meat and pork out of our diet (...tear, goodbye pork) and to eat only whole grains. We chose these things because it's what we are worst at getting right and what we hope to ingrain in our children. I'm cutting a lot of sugar out of my diet in the hopes of finally ridding myself of two babies worth of baby weight.

So you may ask your self "Doesn't everyone know you as the girl who bakes delicious albeit not so good for you treats?" ...yes, don't rub it in. Since sugar is a no go now, I can't bake yummy things full of it for my family. I can however bake them for other people!! I love loopholes. i still get to do what I love and I promise not to lick the spoon.

Today I decided to slip into this with a little ease by baking a pumpkin roll (or three) for a lovely lady at Will's work. I don't really eat pumpkin. It's a mental thing, ever since I was little and scooped out my first slimy pumpkin guts I was pretty sure pumpkin and I would have a strained relationship. I do like the smell however, so a pumpkin spice cake is fun to make, not to eat... like play doh! (which also smells strangely delicious, only me?) So I drug up my favorite recipe from all recipes, and got to work. No pictures for this one since I was lazy and kinda just wanted to bake. Next recipe I promise will have lots of fun pictures... promise!

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin pie filling
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• (filling)
• 1 pk. cream cheese
• 1 stick butter
• 1 cup confectioners sugar
• 1 teaspoon Vanilla flavoring

Preheat oven to 375 degrees

In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.

In another bowl combine flour and baking powder; fold into the pumpkin mixture.

Grease a 15x10x1 inch baking pan; Spread batter into pan

Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched.

Immediately turn out onto a linen towel dusted with confectioners' sugar. Roll cake up in the towel, Cool.

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

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.

I know these have nuts a lot of the time, but our friend doesn't dig them, so I left them out, I also prefer to buy pumpkin pie filling instead of just pureed pumpkin, I try not to waste my spices and I have never had a complaint out of this amended recipe. Here is the original http://allrecipes.com/recipe/pumpkin-roll-cake/detail.aspx"> Pumpkin Roll Cake It has served me well over the past couple of years and I hope you guys enjoy it! Now instead of milk and cookies, I'll be going to get a bottle of water and a saltine before I go to bed ... Hooray!