Rollin' In the Pumpkin

Last Sunday we were lucky enough to have some friends over for dinner (check out The Sweet Art!), which gave me the perfect excuse to spend most of the day in the kitchen.  I love Sundays where there is no rush and I can pour a little extra love into my cooking/baking endeavors.  I have learned that when we are entertaining it is best for me to prepare as much ahead of time as possible.  While I wish I were that person who can chitchat in the kitchen while measuring and mixing and end up with a fabulous meal, that just isn't me.  So rather than stress myself out, I just choose recipes that can be made ahead of time with minimal last minute assembly required.  I mentioned in an earlier post that I recently started using Pinterest, cue menu for dinner party.

I decided on a hearty chicken pot pie followed by a pumpkin roll for dessert, swoon!  I will save the chicken pot pie recipe for tomorrow because right now all I have on my mind is that roll of spiced pumpkin goodness studded with chopped walnuts and stuffed with vanilla cream cheese frosting.  This was my first attempt at making any kind of "roll" dessert and I think it turned out pretty well.   

Cream Cheese Stuffed Pumpkin Roll

from Mel's Kitchen Cafe

Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15x10-inch jelly roll pan.  Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl and pour mixture over the waxed paper.

Sprinkle the walnuts, if using, on top of the mixture. (I did this but a lot of my walnuts stuck to my tea towel so next time I will probably mix the nuts into the batter.)

Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large, clean dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel.

When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top (helps if your husband is around to help you lift off the piping hot pan!).

Gently peel off the wax paper, being careful not to tear the roll.

Starting at one of the short ends, roll the pumpkin cake up with the towel to cool.

While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake.

 (Spread all the way to the edges, I left space because I thought it would ooze out but it doesn't)

Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving. 

 

I dusted mine with additional powdered sugar before serving.

Enjoy!

Getting back in the swing of things...

...or at least trying to!  I can't believe it has been almost two months since I last posted.  Does anyone else go through phases where they just have no desire to blog?  I think with food blogs in particular this is an easy trap to fall into.  It takes a LOT of effort to bake/cook, take decent pictures and write something worth reading.  But I really do love it and more than anything, I love the connections I've started to make with other bloggers, especially here in St. Louis.  Since I last wrote, Greg and I had a blast getting away for his birthday, celebrated our two year anniversary, I turned another year older and we went on our family vacation to Myrtle Beach, whew.  So it has been a busy summer but mostly fun stuff!

Anyway, I hope to celebrate getting back into blogging with a simple recipe that I turn to when I need a quick, foolproof appetizer.  We recently got together with our small group from church for a cookout and while I would normally bring a dessert, all of those spots were taken so I went for a delicious Roasted Red Pepper and Artichoke Dip.  This recipe comes from an old Pillsbury cookbook and I follow it exactly except for the addition of toasted panko mixed with freshly shredded Parmesan cheese. 

Warm Roasted Pepper and Artichoke Spread
 1 cup grated Parmesan cheese plus about 1/4 to mix with panko
1/2 cup mayo
1 (8 oz) pkg. cream cheese, softened (I always use the low-fat stuff and I don't think it effects the taste)
1 small garlic clove
1 (14 ox) can artichoke hearts, drained and chopped
1/3 cup finely chopped roasted red peppers
1/2 cup panko crumbs, toasted

Heat oven to 350 degrees.  In food processor, combine Parmesan, mayo, cream cheese and garlic, processing until smooth.  Place mixture in large bowl and mix in artichokes and red peppers.  Spread in an ungreased pie pan.  Mix together panko and 1/4 cup Parmesan and sprinkle on top.  (At this point you can cover and refrigerate until your guests arrive or bake immediately)  Bake for about 25 minutes until throughly heated.  Serve with tortilla chips, crackers, or sliced bread.

Note:  I prefer to mix the artichokes and peppers in by hand to get a chunkier dip but if you are in a pinch for time you can toss them in with the cheeses and blend away!  Also, the panko topping isn't necessary but does result in a nice crunchy layer on top.

Note #2: I have obviously been away from blogging too long.  After writing up this entire post I realized I never took pics of my dip, d'oh!  That'll learn me.  Anyway, just envision a delicious, bubbly cream cheese dip packed with chunks of artichoke and roasted red peppers and topped with crispy panko:)

What is your favorite go-to dish that you bring to get togethers?  I like to bring items that don't require many toppings or utensils to keep it simple!  Hope you are all having a wonderful summer and I'm looking forward to getting back into commenting on all of your delicious blogs!