Exercise while traveling is always a little tough, but I’ve utilized the wonderful gym at my hotel for a few treadmill and weight sessions. Some of my favorite places to find new, fun workouts are from other fitness bloggers that I follow. This morning I took a treadmill workout from PBFingers website, and it definitely got my heart rate up and left me lookin’ like a sweaty mess.
The treadmill run I followed went like this
If you’re in need of inspiration for cardio, strength, or circuit workouts, I highly recommend PBFingers blog for that!
This lovely spread awaited me after I finished my run and weights workout…
If you can’t tell, the stuff at the end of the table is a tray of cool cloths with cucumber slices. Am I in heaven?
While I have really enjoyed this week, I’m so excited to go back home and spend the weekend with friends and family.
Now for the good stuff…
A couple of weeks ago I saw a picture of a delicious and impressive looking dessert in a magazine, and mentioned to Derek’s mom how mouth-watering and pretty the dish looked, thinking this recipe was probably way out of my league, ability wise. You can imagine how excited I was when she told me she used to make pumpkin rolls every year, and would be glad to bake one with me one day soon. Since we’ve all been busy the past couple of weeks, we jumped at the opportunity of having a day without many plans on Saturday, and she invited me over to create this delectable treat!
For the Roll:
Beat 3 eggs on high for 5 minutes. Add 1 cup of sugar gradually
Stir in 2/3 cups of canned pumpkin, and 1 tsp lemon juice.
Add to the mixture:
¾ cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
½ tsp nutmeg
½ tsp salt
Pour pumpkin batter into a 13×20 pan that has been heavily greased and floured. Top with ½ cup of chopped pecans, and bake at 375 for 15-20 minutes.
Prepare a kitchen towel with powdered sugar. Turn the baked sheet of pumpkin upside down onto towel and roll up and cool approximately 15 minutes in the fridge.
For the Filling: Beat 1 cup powdered sugar, 6 oz. cream cheese, 4 tbsp. butter and ½ tsp. vanilla until smooth and creamy.
Remove roll from’ fridge. Unroll onto flat surgace, and spread on filling. Re-roll and return to fridge to cool. Prior to serving, remove and slice!
Not only was this dessert seasonal and mouth-wateringly delicious, I think it presents itself as a pretty impressive looking treat as well.
Happy Friday and happy fall, y’all!