With the man away, this little cat has the opportunity to play … unfortunately, she’d rather sleep! This morning I slept in a little (’til the sun was up!) but it meant a later night at work, and here I am, half past ten, just finished with Insanity Day #2, and still no cooking done (or even dinner made!).
On that note, I also realized today that I never added the recipes for Pumpkin Roll and Kale Chips (shame on me!). So, since I’m probably not going to whip up anything inspirational before crashing on the couch and catching up with Pan Am while color-coding my October calendar, here they are!
1 bag kale (washed and dried)
1 tbsp EVOO
Ground Sea Salt to taste
What to do:
1. Discard all stems and unappealing bits of kale. Rip leaves into bite size pieces.
2. Toss kale with EVOO, and season with salt to taste.
3. Lay kale on cookie sheet and bake 5-8 minutes at 350. (You’ll hear it start to sizzle ~ when the edges are crispy, the chips are probably done ~ it’s all about the timing, so you definitely have to keep an eye out!)
Pumpkin Roll: (** This recipe comes courtesy of some of my college roommates ~ I also have not yet tried it, but the man and his pops said it was a winner!)
What you need (for the roll!):
1 c sugar
2/3 c pumpkin puree
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1 cup pecans
Confection sugar for dusting
2 clean dish clothes
What you need (for the frosting!):
8 oz cream cheese
4 tbsp butter
1 c confectioner’s sugar
1/2 tsp vanilla
What to do:
Preheat oven to 350.
1. Grease & flour a 10 x 15 jelly roll (I used at 10 x 15 cookie sheet with sides ~ perhaps this is a jelly roll … I had never heard of one prior to this recipe).
2. In a large bowl, beat eggs and mix with sugar for 5 minutes. Gradually add pumpkin and lemon juice.
3. Combine dry ingredients in separate bowl. Mix well, and gradually blend into large bowl with pumpkin mixture.
4. Spread batter evenly into the pan. Sprinkle with chopped pecans. (Minda toasts hers until fragrant … this lady just added them raw!).
5. Bake for 10-15 minutes (or until the center is springy when pressed). Loosen edges with knife and turn onto dish towel dusted with confectioner’s sugar. Lay second towel on top, and roll cake using towels while still warm. Allow to cool for about 20 minutes.
1. In a medium bowl, combine frosting ingredients and beat together until smooth. (*** Little hint ~ pull your butter and cream cheese out of the fridge and allow to come to room temp while you put together the roll ingredients. It makes combining them during this step so.much.easier. )
2. Unroll cake, spread with frosting, and re-roll. Place on waxed paper (or, as I did, in Saran Wrap), dust with more sugar, twist ends and tuck under.
3. Refrigerate overnight. Slice and serve chilled.