Welcome Chef Josh Turek from Young Chef's Academy to Kick Back and Kook!
Chef Josh is the head of curriculum and lead chef and instructor at Young Chefs Academy, Orlando South. Inspiring children to bond with others through the art of cooking, he understands all too well the importance of getting them in the kitchen as soon as they're able to stir with a spoon! Look at how fun their kitchen is!
Chef Josh is a Certified Culinary and Pastry Chef from Le Cordon Bleu in Pittsburgh PA. He specializes in 3-D cakes, chocolate pieces and sugar sculpting. He is certified in Serve Safe, Health and Nutrition, Wines, Restaurant Management, Menu Planning, Food Costing and Beverage Management and Mixology.
Prior to joining YCA in 2007, Chef Josh worked at Walt Disney World Yacht and Beach Club, Disney's Flying Fish, Disney's Swan and Dolphin Resort, and Universal Studios Bakery.
To enroll your children in Chef Josh's classes, please see http://www.ycaorlando.com
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Pumpkin Rolls
Read your recipe through completely before getting started!
Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin (canned or fresh)
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts (optional)
Powdered sugar for dusting
Pumpkin Cake Roll Filling
1 cup powdered sugar
1 (8oz) package of cream cheese
4 Tablespoons butter
½ teaspoon vanilla
2 teaspoons cinnamon
Equipment
Measuring cups and spoons
Electric mixer with paddle
Jelly Roll Pan or Baking Pan (15x10x1)
Clean Towel
1.Preheat oven to 375 degrees
2.Grease and flour jelly roll pan / baking pan
3.Beat eggs in mixer at highest speed for 5 minutes
4.Gradually beat in sugar, and mix until mixture is light and frothy
5.Add pumpkin and lemon juice, to egg mixture
6.In a separate mixing bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt
7.Fold flour mixture into pumpkin mix
8.Evenly spread batter in the greased and floured pan
9.Top with chopped walnuts and bake for 15 minutes on 375 degrees
10.Let Cool for 5-10 minutes, then turn cake out onto a clean towel sprinkled with powdered sugar
Filling
1.Combine all ingredients into a mixing bowl and mix on high until creamy and lump free
2.Spread filling evenly over pumpkin cake and roll cake from the widest side
3.Rest cake seam side down, wrap cake and refrigerate for 1 hour before serving
Serving
Before serving, dust some powdered sugar over top of roll and cut into 1 inch thick slices and enjoy!
Chris, our recipe tester, was kind enough to volunteer his time to tell everyone about his experience with this recipe. He and his four-year old son had a blast making this! Was it a challenge to make a pumpkin roll? Did his son show him up in the kitchen? Listen to see!
Chris is a food blogger and just plain foodie! He doesn't consider himself much of a baker, but he does love food, answering people's questions about food and providing any other food related information he can!
Please check out his blog at http://www.blogwelldone.com!
If you have any questions or show ideas, please let me know! Thank you for "kicking back and kooking" with us!
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