It’s mid-October and the air is brisk, but the leaves have yet to fully change to those gorgeous red, orange, and yellow hues. Nevertheless, the Boyfriend thought it would be fun to explore the outdoors. These are shots from Fern, AR; Ozark National Forest.
B’s new [to him] whip.
Purple Beautyberry & a mushroom
Beautyberries can be made into wine, jelly, and used for mosquito repellant.
I love it even more now.
Of course with the onset of fall, one must consume pumpkin treats. My bestie, A, has been making pumpkin rolls for years and I finally decided to try my hand at it. It worked really well for me, surprisingly! No cracks!!! And it was delicious. I deviated from her filling recipe somewhat, with the addition of whipped cream and orange zest (and reduction of sugar!). I like to think the whipped cream lightens the filling and the orange zest brightens the flavor. Love it.
3 large eggs
3/4 cup sugar
2/3 heaping cup of canned pumpkin
1 tsp lemon juice
3/4 cup AP flour
1 tsp ground ginger
1/2 tsp sea salt
1 tsp baking powder
2 tsp cinnamon
1 cup chopped pecans
1 cup whipping or heavy cream
1 cup powdered sugar
1 8oz package cream cheese, room temp
1 stick butter, room temp
1 tsp vanilla
1 tbsp orange zest
Preheat oven to 350 degrees F.
Grease & flour a 17.5 x 12.5 inch jelly roll pan — I used a 17 x 12 and it was fine.
Beat eggs, granulated sugar, pumpkin and lemon juice until smooth.
In a separate bowl, sift together flour, ground ginger, salt, baking powder, and cinnamon. Add this mixture to the wet ingredients until well combined.
Spread the batter in the jelly roll pan. Sprinkle with chopped pecans.
Bake 14 minutes.
Allow the cake to cool in the pan for 5-10 minutes, then invert the cake onto a wire rack.
On a large tea towel, sprinkle some confectioner’s sugar, then transfer the warm cake to the towel. Wrap the towel over the cake, and carefully roll the cake up in the towel and cool in the fridge for 45 minutes.
To make the filling, first whip the cream until you get stiff peaks.
In a separate bowl, beat together powdered sugar, cream cheese, butter, vanilla, and orange zest. Fold in whipped cream.
After 45 minutes, carefully unroll cake and spread filling on top of cake (the side with the pecans).
Re-roll cake and refrigerate until ready to serve. Dust with powdered sugar prior to serving.