Is It? Is It Here? FALL!

I clearly remember the first time I found that I liked Fall. It was my freshman year of college. School didn’t start until the end of September, so for the first time in my life I could see Autumn coming. I wasn’t dreading the beginning of school. I enjoyed the weather getting cooler and the leaves changing. Plus, after school began I felt pretty collegiate walking around campus under the canopy of colorful foliage. Now, holy cow, people are going crazy over fall. Were people always crazy about fall, but because we didn’t have Pinterest we didn’t know? I like pumpkin, but get a grip! Pumpkin doesn’t have to be in everything! So, I’m gonna share some pumpkin recipes. Just kidding, no really I am. Only my favorite one though. I found I don’t care for savory pumpkin. Pumpkin soup, pumpkin chili, pumpkin pasta, pumpkin pasties? I found a whole page of savory pumpkin recipes from the Huffington Post, go ahead knock yourself out. This recipe is from Grandma Velma. She wasn’t really my grandma. My dad called her Aunt Velma, but she wasn’t his aunt either. Grandma Velma was vaguely related to us. Her family and my grandparents came out to Oregon from Arkansas about the same time. She was a character. She sewed quilts and watched soap operas all day. I have five quilts in my closet she made, plus an afghan and we were barely related! Just imagine how many quilts her actual grandchildren have! She was a great, old-fashioned, Southern gramma. And a great cook.

Pumpkin Cake Roll-From Grandma Velma

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 cup chopped pecans
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Filling

  • 1 cup powdered sugar
  • 8 oz vegan cream cheese (like Tofutti)
  • 1/2 teaspoon vanilla
  • 4 tablespoons vegan butter (like earth balance)

Preheat oven to 375°. Grease and flour a jelly roll pan and line with wax or parchment paper.

Beat eggs on high for 3 minutes. Gradually beat in the sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together dry ingredients, fold into pumpkin mixture. pour batter into prepared pan. Top with nuts.

Bake for 15 minutes. Lay out a tea towel and sprinkle with powdered sugar.

When the cake is done carefully turn it out onto the sugar covered tea towel. remove the paper from the back of the cake. Roll the cake in the towel and let it cool.

Beat all the filling ingredients together until smooth.

Slowly and carefully unroll the cake. Smooth the filling over entire cake and roll again (with out the towel).

Chill and slice to serve.

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It is Still FALL, Right?

muffinandchai

Warm, spicy chai and a pumpkin muffin with maple cream cheese.  I love Fall!  I love the leaves and the rainy weather.  I LOVE Thanksgiving!  A holiday to give thanks to God for all that He has done for us.  And we celebrate with a feast! Fantastic!  What is happening to Thanksgiving?  People in my neighborhood have been putting up Christmas lights for the last couple of weeks.  Down came the spiders and Jack-o-lanterns and up went the lights and the blow-up Santa.  What about Thanksgiving?  What about Fall?  I would guess that Americans don’t really like Thanksgiving.  We like food, but not if we have to make it.  And being grateful for anything is a foreign concept.  I am an American, I am entitled to everything, I don’t have to thank anyone, I don’t have to work for anything…(I wasn’t planning on a rant about the problems with this country, just Christmas lights in November.)  Do you know why we celebrate Thanksgiving?  Because our pious forefathers celebrated Christmas as a religious holiday.  No trees or lights or presents and definitely no drinking and feasting.  That is what Thanksgiving is for.  I love Christmas, but I don’t want to celebrate it for 2 months!  What is special about that?  So, I will celebrate Fall and Thanksgiving!  We will have turkey, potatoes, cranberries, white wine, apple cider, and chai and pumpkin everything!  Hooray for Fall!

Chai “Recipe”

Heat almond milk and 1 tablespoon of honey, add Celestial Seasonings Bengal Spice tea bag.  Steep for at least 2 minutes.  Take a deep breath and enjoy!