As I stood on my balcony this morning, drinking my coffee and relishing the sweet coolness of the morning, watching the string of fishing boats out on the horizon, I had one of those moments when you are happy and you know it (clap your hands!) (oops, there comes the pre-school teacher back to haunt me! My first job as a married lady.)
Checking WeatherUnderground for Kuwait I could see that it was a bare 64°F / 18°C, and that this coming Friday, the high temperature for the day will NOT be above 90°F/ 32°C.
You who don’t live here can’t imagine the difference it makes. Right now, you can spend evenings walking around, freely, it is like being let out of jail to have the crushing heat gone. And daily, it is getting easier to be outside for longer and longer periods of time. All kinds of migrating birds are coming back, it is a lovely time of the year in Kuwait.
The fishermen are making full use of the sweet weather:
Halloween is fast approaching, and pumpkins have flooded the markets. Around now, the price should be approaching rock bottom!
To make this recipe, you need a jelly-roll pan. It is like a cookie sheet, only the sides are just a little bit higher. You also need a clean cloth dishtowel.
You think you can’t do this, but you can. And once you have done it, a whole new and fabulous realm of desserts opens up before you. Chocolate with mint stuffing, Raspberry with blueberry stuffing – oh, the possibilities are endless.
It’s simpler than it looks. You will laugh when you have done your first, laugh at all your anxieties. Woooo Hoooooo, you did it!
Pumpkin Cheesecake Roll
This is a great Thanksgiving or Christmas dessert when you are sick of the same-old same-old desserts. Plus, one of these old fashioned rolled desserts always looks very elegant!
(Photo courtesy Allrecipes.com)
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts
1 package cream cheese
1 cup sifted powdered sugar
6 Tablespoons softened butter
1 teaspoon vanilla flavoring
Preheat oven to 375 degrees. Grease 15” x 10” jelly roll pan. Line with waxed paper, grease and flour paper (there is a reason!) Sprinkle a flat tea towel or dish cloth (flat woven, not terry cloth) with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in a larger mixer bowl until thick. Beat in pumpkin, stir in the flour mixture. Spread evenly in prepared jelly roll pan, sprinkle with chopped nuts.
Bake 13 – 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake out of pan onto prepared tea-towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake, remove towel, and spread cream cheese mixture over cake. Roll cake back up again (it will want to be in the rolled position after cooling that way) Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving.