[miss marmelstein]

Woo! That’s some recipe. I’m definitely going to save the pecan sauce - pecans being my favorite nut.

Since I gave away my ice cream maker, I’m reduced to making Nigella’s non-churn coffee ice cream and salted caramel ice cream. Her pomegranate non-churn went icelike on me. I think I overmixed it.

I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.

Our local Stop & Shop features a “taste” every season; this summer it was lemon and they sold all kinds of beautiful lemony items. This season it is pumpkin and I grabbed some pumpkin cider - whatever that is!

[CottonBall]

“I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.”

Now, that sounds good. I’ve never cared for pumpkin, but adding a maple flavor might change it just enough.

[Stand Watch Listen]

Pumpkin Roulade with Ginger Buttercream

INGREDIENTS
• For the cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 cup granulated sugar
• 3/4 cup canned pumpkin (not pie filling)
• 1/4 cup confectioners' sugar, plus extra for dusting

• For the filling:

• 12 ounces Italian mascarpone cheese
• 1 1/4 cups sifted confectioners' sugar
• 2 tablespoons heavy cream
• 1/4 cup minced dried crystallized ginger (not in syrup)
• Pinch kosher salt

DIRECTIONS:

---Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

---In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

---While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

---Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt. ---To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.