Winter chills have seeped into town. Bright sun bears down false sustenance, leaving barren trees to tremble in the icy air. Absent of snow though the days may be (for now), the frosty turn of foggy breath and arctic shivers leave no room for doubt that warmth is the number-one desired commodity now. Warmth and comfort. Warmth and comfort and languid bliss. In my short triple-decade stint of existence, I’ve learned that this is best achieved through that most dangerously seductive of avenues: the tummy. And nothing sings joyful choruses like a soft ‘n sweet treat, bite sized to match your tiny indulgences (we shall forget the ease with which infinite bites can be had in one sitting for now). Continue reading
Well, Thanksgiving has passed but it’s still the holiday season, so I’m going to (belatedly) share the dessert I made for my family’s own makeshift, last minute, let’s throw Alya in the kitchen and see what blossoms Thanksgiving. And yes, that is precisely how our thanksgivings always go. Planning for this auspicious feast never crosses anyone’s mind, we simply debate for weeks if we will do anything, then hit the grocery store the day of and whip up some simple magic. Nothing extraordinary (didn’t make a turkey either, nuh uh. Just bought one)… but at the end of the day, it always turns out good. And fun, if a little bit stressful.
That said, I – being addicted to the Food Network – stumbled on a pumpkin roulade that wrapped its warm fluffy self all around my heart. Lately I’ve been keen on challenging myself a bit more in the kitchen too, so this seemed like the most awesome thing to attempt. Plus, it would be a variety to the typical (yet quintessential!) Pumpkin Pie dessert. **thankfully my sister made that too, because I admit, I ADORE Pumpkin Pie. ADORE!**
Anyhoo, so this is a rolled cake with a cream filling – I was surprised how easy the rolling turned out to be. I thought I would break it apart massively… though I did have some little mishaps here and there, for which this earned the label of disaster. Always make sure the ENTIRE cake is cooked before you flip it off the tray… kinda important. But it tasted amazing, and the ginger-pumpkin combination is a beautiful beautiful thing. Makes your insides join in the melodious singing of a heavenly choir… or something.