Once again, I’m doing Sugar High Friday, and this month’s challenge was to make anything with a center that is different from the outside. I decided to do pumpkin rolls, only instead of the traditional cream cheese filling, I used glorious Nutella instead. I did this for a couple reasons — 1) Nutella is delicious and I haven’t had it in a very long time, and 2) I really didn’t feel like making a cream cheese filling.
There were, of course, a few stumbling blocks on the way.
I actually intended to bake this thing yesterday, on my day off, but a horrible, terrifying tragedy occurred, leaving me unable to make the pumpkin roll until today.
…couldn’t open the can of pumpkin.
Before you point and laugh at me, just hear me out! I’ve never used a can opener in my life! And just look at this thing! If you’d never used a can opener before either, and you were all alone, with no one to help you, you too would start sobbing hysterically as you hit the can with a hammer.
…Okay, maybe you wouldn’t.
I tried and tried and tried to get the can open. I tried stabbing it with a knife, but my arms were too thin and weak to pierce the aluminum. I tried flipping it upside down and rubbing the can vigorously across the counter, hobo-style. Didn’t work. I beat on it and beat on it, and only made slight dents.
I finally gave up after about half an hour, although even when my back was turned, I could still feel it… watching me… judging me…
I waited until later that night for my dad to get home so he could open it for me, which he did, laughing at me the entire time. I stored it in some tupperware in the fridge and vowed to conquer the pumpkin roll the next day.
That day would be today. I mixed together all the ingredients, tra la la la — then, because we are out of Pam, I had to flour and butter the jelly roll pan, which I have never done before. And when the roll came out of the oven, there was a huge spot of flour on the bottom.
I made the executive decision to do nothing. I know the flour will be eaten at some point, and a DD: face will be made, and I have not the time to care for such things.
I rolled the pumpkin cake thingy into a dishtowel and let it cool off. It was actually kind of neat. Steam was, like, coming out through the towel.
After it cooled, I put it in the fridge for a bit, then unrolled it. And then, the coup de grace —
NUTELLA. It’s pretty much just as good as I remembered. Although I’m not so sure it goes so great with these pumpkin rolls. I mean, don’t get me wrong, it’s delicious — but the peanut butter consistency makes it difficult to cut when you’re serving/eating it.
And, of course, when I rolled it back up, there was a huge crack. Why can’t most of the things I make be pretty, ever? Sigh. I loathe my clumsy hands. I also didn’t roll it up tight enough.
But look at the Nutella on this knife instead. Yum.
I also like to employ my own method of cleaning:
So, after it sat in the fridge again for a little bit, I had a slice. And it was all right. A little bit too pumpkin-y for my taste, though.
And I don’t feel like posting the entire recipe here, so you can just find it at the Joy of Baking website.