RECIPE: PUMPKIN ROULAGE aka PUMPKIN ROLL OR PUMPKIN ROULADE

Roulage… does anyone remember when I made the chocolate roulage on Food Network Star? Since then, I have become known for this dessert, which is quite famous in Birmingham, where I am from. I first learned this pumpkin version from a friend many years ago and then later merged that recipe with one from chef Katie Pickens who was the culinary director for chef Michael Symon. Katie and I judged an episode of Beat Bobby Flay. This is one of my holiday favorites as it bakes quickly, and you can make it a few days in advance. It freezes beautifully. The only special equipment you need is a jelly roll pan and parchment paper.

A half sheet pan is too large so make sure you use an actual 11 x 15-inch jelly roll pan.

PUMPKIN ROULAGE/PUMPKIN ROLL

Preheat the oven to 350˚ F.

CAKE:

2/3 cup Libby’s brand canned pure pumpkin purée (NOT pumpkin pie filling)

1 cup granulated sugar

3 eggs, room temperature

Zest of 1 orange

3/4 cup plus 2 tablespoons all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

FILLING:

8 ounces whole cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

1 cup Confectioners sugar

1 1/2 teaspoon vanilla

For the Cake: Prep an 11 x 15 inch jelly roll pan by lightly spraying with cooking spray. Add parchment paper, slightly larger than the pan. Lightly spray again. Set asie.

Whisk pumpkin, sugar, and eggs together in a bowl. In another bowl, mix together the flour, salt, baking soda, cinnamon, ginger, and allspice.

Add the flour mixture to the pumpkin mixture and whisk until smooth. Spread into the pan. Shake to even out the batter. Drop the pan twice to remove air bubbles. If you see any on the top, prick them with the tip of a knife.

Bake at 350˚ for 14-15 minutes or until the center is dry and springy. If any cake sticks to your finger, let it cook until the center is dry. Let cool 10 minutes in the pan.

Put another sheet of parchment on the counter. Dust the paper with Confectioners sugar.

Turn the warm cake out onto the sugar. Remove the original parchment. Use the edge of the new parchment to roll the warm cake into a tight spiral. Put on a pan and into the fridge to chill for at least 2 hours to set the spiral. You can allow this to set in the refrigerator overnight.

For the Filling: Add the room temperature ingredients to a bowl. Using a hand mixer, beat on low until the sugar is incorporated then beat on medium high until fluffy.

Unroll the cake. Evenly spread the icing all over the cake, leaving 1/2” border on the other edge so you do not push the icing out as you roll it up. Roll it as tightly as you can. Dust with powdered sugar.

Freezes beautifully.

RECIPE: THANKSGIVING LEFTOVER TURKEY NOODLE SOUP

I like the Thanksgiving leftovers just about as much as I like the dinner… A turkey sandwich made with a layer of cornbread dressing and cranberry sauce is my #1 leftover favorite but next on the list would be homemade turkey noodle soup. The lemon really gives it that rich flavor you sometimes lack in a homemade chicken soup and a little bit of jarred chicken base does make all the difference. This is just as good with leftover or rotisserie chicken. If you plan to freeze the soup for later, freeze it without the noodles and add them upon reheating.

HOMEMADE THANKSGIVING LEFTOVER TURKEY NOODLE SOUP

Makes 6-8 servings, depending on portion size

INGREDIENTS

1 tablespoon olive oil

1 large yellow onion, diced

3 large carrots, sliced 1/2 inch thick

5 stalks celery, sliced 1/2 inch thick

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

2 bay leaves

3 quarts chicken broth, I used homemade but okay use your favorite store brand

1 tablespoon chicken base

3 cups leftover roasted turkey or chicken, chopped into chunks

Juice of 1/2 a lemon

3-4 cups wide noodles, uncooked (I like the No Yolks Extra Wide)

 DIRECTIONS:

Heat the olive oil in a large pot over medium high heat. Add the onion, carrots, and celery. Cook 3-4 minutes or until slightly softened. Add the salt, pepper, thyme, and marjoram. Stir to mix together. Add the broth and the chicken base plus the bay leaves. Stir to combine and turn up the heat to high. Bring to a simmer and skim off any foam that develops. Add the noodles. Cook for 8-10 minutes or until the noodles are cooked. Add the roast turkey or chicken and heat through. Add the lemon juice. Check the seasoning before serving.

RECIPE: SOUTHERN SNOWBALL COOKIES

SOUTHERN SNOWBALL TEA COOKIES

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened

1/2 cup Confectioners sugar, plus extra for dusting

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/8 teaspoon nutmeg *optional

1/4 teaspoon salt

3/4 cup finely chopped pecans

Additional powdered sugar for dusting

DIRECTIONS:

Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy.

Stir in the vanilla extract.

In another bowl, whisk together the all-purpose flour, nutmeg, and salt. Gradually blend this into the butter mixture. Fold in the pecans, making sure they are distributed throughout the dough.

Roll the dough into one-inch balls and place each ball on the baking sheet with space between each one.

Bake for 10-12 minutes, or until the bottom of the cookies are lightly golden; the tops will be pale. Cool slightly. While the cookies are still warm, roll each cookie in the Confectioners sugar. Place on a wire rack to cool completely. Store in an airtight container. Before serving, dust again with Confectioners sugar.