Just desserts

Dear Kristin,

I just spent a most enjoyable "soup and sweets" afternoon with some dear friends. We try to get together for a meal every couple of months or so, and usually our meals are "themed" in one way or another. This month's gathering was originally going to be just desserts, but reason prevailed, and it was decided that a bit of soup would make our decadent indulgence a little less guilt-ridden.

As you can see, the dessert table was set beautifully - definitely worthy of a magazine shoot. After bowls of hearty chicken noodle and butternut squash soup we were ready to tackle the dessert buffet. Apple pie, chocolate torte, white chocolate key lime cheesecake squares, and my contribution of pumpkin roll were enjoyed while we shared some good conversation and a lot of laughter. All in all, a lovely way to spend a gloomy and chilly Saturday afternoon.

Maybe our next gathering should be "all things diet". But, then again...

pumpkin roll

3 eggs
1 c. granulated sugar
2/3 c. canned pumpkin
3/4 tsp. vanilla, divided
3/4 c. flour
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. baking soda
2 Tbsp. butter, softened
8 oz. cream cheese, softened
1 c, confectioner's sugar (plus more for dusting)

1, Preheat oven to 375 F.
2. Line a 10" x 15" jelly roll pan with parchment paper. Spray with cooking spray, making sure all of the paper is coated in spray.
2. Beat eggs in a large mixing bowl. Add granulated sugar and mix well. Add pumpkin and 1/2 tsp. vanilla. Stir until combined.
3. In a separate bowl, mix flour, pumpkin pie spice, salt and baking soda.
4. Add flour mixture to pumpkin mixture. Stir to combine.

5. Pour cake mixture into prepared jelly roll pan, spreading evenly. (Your layer of batter will be very thin.)

6. Bake 15 minutes, or until cake springs back slightly when touched. Remove from oven and allow to cool slightly, just until it is cool enough to handle.

7. Invert cake pan onto a cotton (not terrycloth) kitchen towel. Carefully remove the parchment paper.

8. Starting from one short end, gently roll the cake jelly roll style with the towel inside. Allow cake to cool completely.

9. Thoroughly beat cream cheese, butter and 1/4 tsp. vanilla in a bowl until completely blended. Add 1 c. confectioner's sugar and beat well.

10. Unroll cake. Spread cream cheese mixture evenly over the cake, leaving a 1" edge all around.

11. Re-roll cake jelly roll style. Place seam side down on serving platter. Chill at least one hour. Dust with confectioner's sugar before serving.