True Scrap 5

Well, we just finished True Scrap 5!!! An amazing online better-than-scrapbook-convention. It was so great!! It is put on by Lain Ehmann, and consists of a 2 Day line up of great teaching, Q & A, and make-and-takes. 

Faith and I have attended True Scrap 2, 3, 4, and now 5, as well as True Stamp. And they have all been amazing, and each one keeps getting better and better. 

We learned so much in this 2 day session, and we plan to pass it on to you!! 

Here's just a sample of what we learned:)

These were done using gelatos and Distress Markers. 

IN A WHOLE NEW WAY!!!

They aren't beautiful, but I was just playing around. Can't wait to do more!

And this is just ONE technique. We learned at least 5 more.....

FROM EACH CLASS.

And there were 6 classes and 2 make-and-takes each day.

So stay tuned. Cause, we have a lot to share!

Leslie's Pumpkin Roll

Loving true scrap 5!! I had a request to post my pumpkin roll recipe. So here it is:

 Leslie’s Pumpkin Roll

For the Cake:
Powered Sugar

3/4 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. cloves

1/4 tsp. salt

3 large eggs

1 cup sugar

2/3 cup pureed pumpkin

Filling:

1-8 oz. pkg. creme cheese, softened

1 cup powdered sugar

6 tbsp. softened butter

1 tsp. vanilla

For cake: preheat oven to 375. line 15x10 in. jelly roll pan, with parchment and grease. I use coconut oil but any oil or butter will work. Sprinkle a thin kitchen towel with powdered sugar, or you can use parchment paper.

Combine dry ingredients except sugars in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared parchment in pan. If you would like, sprinkle with nuts.

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper and roll up cake and towel together, starting with narrow end. Cool on wire rack. 

For filling: beat filling ingredients together.

When cake is cool, carefully unroll the cake. Then spread cream cheese mixture carefully on cake. Re-roll cake, without towel. Wrap in plastic wrap and refrigerate at least an hour. Sprinkle with powered sugar before serving, if desired.