It’s that time of year again when summer fruits and berries give way to the scents of cinnamon and pumpkin spices. Market shelves overflow with a Pumpkin Spice version of nearly EVERYTHING from coffee and baked goods, to soap and air freshener!
With so many options, it’s high time Mary Jane jumped on the Pumpkin Spice bandwagon too.
The dosages in these recipes are just suggestions. Be sure to take my free online Homemade Edibles Dosing course and use the handy dosage calculator tool to customize the recipes to your needs.
Pumpkin Roll It Up Cake
This delicious pumpkin spice cake, rolled together with a rich, cannabis infused cream cheese filling, is a special dessert anytime to you want to invoke autumn’s favorite flavors. It would even be at home on a holiday dinner table.
Ingredients (Makes 8 Servings)
1/4 cup confectioner’s sugar (for dusting towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 package (8 ounces) cream cheese, softened
3 tablespoons cannabis infused butter, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
Preheat oven to 375º F. Grease a 12" x 17" jellyroll pan or cookie sheet with sides. Line pan with wax or parchment paper and grease and flour the paper.
In a small bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt.
In a large mixing bowl, beat eggs and sugar together with an electric mixer until thick and pale yellow, about 2 minutes. Stir in canned pumpkin until well combined. Stir in flour mixture just until combined.
Pour mixture into prepared pan.
Use a rubber spatula to smooth the batter out to the edges in an even layer and bake 12 - 15 minutes or until cake springs back when touched.
While cake is baking, prepare clean kitchen towel by laying on the counter and dusting evenly with the powdered sugar.
When cake is done, immediately invert onto kitchen towel.
Peel off the parchment paper.
Starting at the shorter end of the towel, gently and loosely roll the cake inside of the towel (towel will be wrapped up inside the cake roll). Move to a rack and cool completely before filling.
Combine all ingredients in a medium size bowl and beat until fluffy.
When cake is cool, unroll from towel and spread the cream cheese filling over the cake up to the edges.
Re-roll cake and wrap in plastic wrap. Refrigerate for at least 1 hour.
Dust with powdered sugar just before serving and slice crosswise into pieces.
About the Author: Cheri Sicard is the author of Mary Jane: The Complete Marijuana Handbook for Women and The Cannabis Gourmet Cookbook. She is also the creator of the net’s first online cannabis cooking course for consumers. Be sure to check out Cheri's blog at www.CannabisCheri.com.