Thursday's Kitchen Cupboard 02/02/12

Well looks like I am a day late and a dollar short as usual.  Just not enough time in a day.  Meal planning was a little helder skelter this week, but was pretty much stick to my plan.

Thursday night was dinner for 1.  I had linguini with white clam sauce from the freezer with a slice of the basil/garlic butter I had made to freshen it up.  To go with this was a nice fresh Italian Bread just out of the oven and a green salad with Italian Dressing.

Friday night was meatloaf with buttered carrots from the pantry stash of canned carrots from the garden and curry creamed potatoes.

Saturday night fettuccini with spaghetti sauce from the pantry made with fresh ingredients from the garden last summer, Italian Sausage and Italian bread with Cheese/garlic butter.

Bubbly and hot out of the oven.

Sunday was Ham cakes made some time ago for a meal and these were frozen at the time for a future meal with mushroom sauce, mashed potatoes and fried corn with roasted peppers I had canned.

Monday night we had chow mien made with the fresh bean sprouts I grew over rice.  This was the most expensive meal of the week but it actually made 3 meals so not that expensive after all.

Tuesday night was meal for one again and it was left over fettuccini and sausage with a green salad.

Wednesday night the Meatloaf reappeared at a hot meatloaf sandwich, with left over carrots and left over creamed potatoes.

All in all was a rather inexpensive week of main meals.

I did make a lot of bread this week so thought I would share my very simple and inexpensive bread compared to going to the store.

 

This is the Italian Bread.  You can also make one big loaf but I do 2 loaves and usually put one in the freezer.

Italian Bread

This is a bread machine recipe but baked in the oven.

3 C Flour

1T Brown Sugar

1 1/2 T Olive Oil

1 3/4 tsp Salt

1 1/2 tsp Yeast

1 1/8 C Warm Water divided

Corn meal

1 Egg

Even thought I use a bread machine to make my dough sometimes, I still bloom my yeast with 1/4C of warm water and sugar.

I then add the flour, sugar, oil and salt and dump the rest of the water in and put it in the bread machine on dough cycle.  When finished dump onto a floured board and let rest 15 minutes covered with towel.  I then need the dough a little if it is a little too sticky to work with, shape it into loaves, place on a cookie sheet that has been dusted with corn meal.  Let rise covered until double, cut slashes in the top and brush with egg wash.  Bake at 375 for 25-30 minutes.  This bread cost $.69.

 

Now this loaf of white sandwich bread is not a pretty as the Italian bread but is just as good.

Again this is a bread machine recipe but I do bake it in the oven.  This particular loaf was baked in a pullman pan so it is more dense than if it were baked in a regular bread pan.

White Bread

3C Flour

1T Softened Butter

1T Dry Milk

2T Sugar

1 1/2 tsp salt

1 1/8 C Warm Water

Bloom the yeast with 1/4 of warm water and sugar.  Add remaining ingredients and put in bread machine on dough cycle.  When finished dump on floured board and let rest for 15 minutes.  Need in addition flour as needed.  Put in a well greased bread pan and let rise until double.  Bake at 375 for 30-35 minutes.  Cost $.53.

Either of these breads could be made in a mixer with a dough hook or by hand if you don't have either a bread machine or a mixer with the dough hook.

I made 2 loaves of the white bread.  The second one was a regular loaf of bread.  One loaf of the Italian bread ended up as Panko Bread Crumbs as I was getting low.  The two loaves were very busy.  The pullman loaf was used for sandwiches on the weekend by my DB along with the big pot of Corn Chowder we had for the Weekend, bread in the meat loaf and some regular bread crumbs.  The regular loaf of white bread was used for hot meatloaf sandwiches for dinner one night and for fresh bread crumbs in a big batch of meatballs that went in the freezer.  I am on my way to make a loaf of bread for the weekend lunches now.

Don't forget to visit our host of Thursday's Kitchen Cupboard, Robin at The Gardener of Eden

Thursday's Kitchen Cupboard 01/26

It has been a fun week both adding to the cupboard and taking from it.  It was time to stock the freezer with breakfast for DB.  Made the usual buckwheat pancakes which made 7 mornings, banana muffins using some of the manager's special bananas from the freezer and applesauce muffins with previously canned applesauce.  That was 15 large muffins so another 15 mornings.

 

 

Every Friday I make soup of some sort for DB's lunches on the weekend.  This past weekend was no exception.  Made vegetable beef soup that actually gave us 6 larges bowls of soup.  In the soup besides the beef stock I had made earlier there was also home canned tomatoes and green beans.  Total cost for the pot of soup $1.33.

Thursday night Paprika Wiener Schnitzel, Spaetzle and Brussels Sprouts from the freezer.  No cost on this meal but estimate $5.00

Friday night for dinner was mac and cheese with canned tomatoes and cut up hot dogs in the casserole.  Please don't ask but DB insists he doesn't like mac and cheese but that sure went down in a hurry.  The tomatoes were from last summers stash of canned tomatoes and the cheese and hot dogs were from manager's specials quietly tucked away in the freezer.  1 pound of OM all beef hotdogs $1.00.  Only needed 1/2 pound.  Also include if the fare for the night was left over green beans and a green salad.  Total night out at our eating counter $2.00

Saturday night Roasted Cornish Game hens, twice baked potatoes and dill buttered fresh carrots.  Nothing in the offering from the garden this night but boy it was good.  $4.22

Sunday night dug out an old favorite recipe for Tuna Melt.  I had also made Vegetable beef Soup for the weekend lunch so we had that along with the Melts where were served on homemade hamburger buns.  $3.60

Monday night we repeated the Mac and cheese but this time with corn and a green salad.  Mac and Cheese was free the the corn and Salad were $.60

Tuesday we finished up the Tuna Melt and Soup.  Filling for the Melt was free so it was just the soup and rolls out of pocket so $.70

Wednesday my version of Philly Cheese Steak on homemade hero rolls and fried onions and potatoes from the canned potatoes from the garden last fall.  Again no cost on this meal.

I posted the recipe for Basil/garlic/cheese butter Basil/garlic/cheese butter so thought I would show a picture of it when I made it this week.

My recipe to share this week is Brown and Serve Rolls.  This is my go to roll recipe for dinner rolls, hamburger buns, hot dog buns.  I keep them in the freezer all the time.

BROWN 'N SERVE ROLLS

2 pkgs. dry yeast

3/4 c. water

3/4 c. milk

1/2 c. sugar

2 tsp. salt

1/4 c. Crisco

4 to 4 1/2 c. flour

Dissolve yeast in 105 to 115 degree water. Scald milk. Add sugar, salt and Crisco to

milk, stirring until Crisco melts. Let cool. Add yeast and water mixture. Add 2 1/2

cups flour and beat (with electric mixer) until smooth.

By hand, add rest of flour and knead about 5 minutes. Place in greased bowl, then

turn greased side of dough up. Cover, let rise in warm place until double (about 1

1/2 hours). Punch dough down, make into rolls and place in greased pans. Cover

and let rise until double (about 45 minutes). Heat oven to 275 degrees and bake 20

to 30 minutes. DO NOT allow rolls to brown. Remove from oven and let cool.

Place rolls in plastic bag and store in refrigerator or freezer. At serving time, brown

rolls in 400 degree oven for 7 to 10 minutes.

Rolls may be baked after second rising in 400 degree oven for 12 to 15

minutes.

This makes 18 parker house dinner rolls.  These are the hamburger buns and hero rolls made this week.

Stop and take a peek at our host site for Thursday's Kitchen Cupboard The Gardener of Eden and see what others are using from or putting in their cupboards from their garden.

Thursday's Kichen Cupboard

Another week as passed but the pantry stock only went down I am afraid this week other than a batch of buckwheat pancakes that I whipped up and froze for my brother's breakfast.  Also made Artisan white bread dough.  One loaf was baked for bread over the weekend and the rest of the dough is waiting to be baked.

Thursday night we went all out for dinner.  Pan seared NY Strip with reduced red wine sauce, Baked Potato, Canned green beans from the garden and Cabbage with cheese sauce from the garden.  No price.

Friday night one meal was free.  It was a TV dinner made with left overs pulled from the freezer.  The other was Liver and Onions, Baked Potato and Cabbage in Cheese Sauce  total $1.55

Saturday night was dinner for 4.  Roast pork, boiled potatoes with gravy, boxed stuffing and green beans Almondine with frozen green beans from the garden.  Total cost $8.00

Sunday night Spaghetti and Meat Balls.  No price

Monday night one meal was free.  Another TV dinner made from leftovers.  The other was just a burger with onions.  About $1.50

Tuesday night Left over Roast Pork with gravy, box of stuffing and Green Beans Almondine.  Only cost was the stuffing.  $1 plus another TV dinner is now in the freezer with all of the leftovers.

Wednesday night is dinner for one.  It was shrimp Scampi over rice with Basil/Garlic compound butter.  Normally this is made with 6 Shrimp and would cost about $2 a person but since it was the end of the bag of Shrimp it was a feast with more shrimp.

Since I mentioned on Monday's Harvest the next Basil I picked I would make the compound butter thought I would share it here.
Basil/Garlic Butter

2 oz Fresh basil leaves (about 2 bunches)

10 oz Butter, softened (2-1/2 cubes)I use margarine and only 8 oz.

1 tsp Garlic, minced

1/4 tsp Salt

1/8 tsp Black pepper

3 T Grated parmesan cheese plus additional for garnish

1 T Grated romano cheese 

Once it is made I roll it into a log and freeze it for future use.  I probably use about 3 T. for the shrimp.

It is part of a recipe where it is all used on a pound of shrimp and a pound of pasta.

This post is part of The Gardener of Eden Thursday's Kitchen Cupboard.  Be sure to visit there to share recipes and see how others are using their harvest. 

Thursday's Kitchen Cupboard 12/22

Haven't done well at keeping up on meal price analysis this week but sure have been using from the freezer.  Not sure if I even remember what we had for dinner some nights this week.

Thursday night I had a birthday party to go to so DB had a TV dinner I had made with left over Spanish Rice so no cost.

Friday night was left over Chicken and Broccoli Curry over rice.  Only cost was the rice which was $.32.

Saturday night was dinner for 4.  Mashed potatoes, baked tilapia and cauliflower from the freezer in cheese sauce.  Don't have a cost as the tilapia has been in the freezer and not sure what it cost at the time.

Sunday night Beef Stir Fry with angel hair pasta.  Peppers in the stir fry were from the freezer.   Cost $2.25

Monday night had a Christmas Party.  DB had left over Beef Stir Fry  No cost.

Tuesday night Meat Sauce over pasta made with fresh picked basil from the Aero Garden.  $2.00

Wednesday night DB had a TV dinner from the freezer of meat loaf, mashed potatoes and peas and I had linguini with white clam sauce from the freezer both had been figured in the cost of a meal when made and froze.  Another free night.

So over all I would say we ate well from the freezer and total cost for the week of our main meal was $10.

Have also been baking for the holidays so the garden pantry came in handy.  Made Pumpkin Date Bread with pumpkin and applesauce from the canning as well as applesauce Bread.  Banana Bread was made with the managers special bananas that were also in the freezer.

Note on a substitute.  While baking this week I ran out of baking powder and for me to go to a store is a 10 mile round trip so only go when there are a number of things to do with the expense of gas.  You can make a substitute for baking powder and it seem to work very will.  For every teaspoon of baking powder a recipe calls for add 1/2 teaspoon of cream of tarter and 1/4 teaspoon of baking soda.

Some of the basil from the aero garden this week.

A recipe to share

 

Also makes 8 small loaves with a cup of batter each.  Bake 35 minutes.

Be sure to visit our host of Thursday's Kitchen Cupboard The Gardener of Eden and see how others are using the stash from their gardens this winter.  

Happy Holidays to everyone and a joyous new year of gardening and cooking.

Thursday's Kitchen Cupboard 12/15

Has been a busy week and no time for blogging.  I will just share on dinner we had this week.  Make your own Hamburger Helper Beef Stroganoff

1 pound of ground meat
1 1/2 C noodles
1tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp dry parsley
1 C canned mushrooms
1/4 tsp pepper
1T corn starch
1 C water
1 1/2 C milk
1/2 C Sour Cream
Brown meat all remaining ingredients except Sour Cream and mushrooms.  Bring to a boil, reduce to a simmer covered  until noodles are done about 20 minutes.  Add Sour Cream and mushrooms, simmer 1 minutes. Turn off heat and let stand 5 minutes before serving.  If you don't have sour cream increase milk to 2 cups.

I also make this with my dehydrated potato slices.  Also since I am only feeding 2 I reduce the amounts so I don't have left overs.  You can make just about any amount you need.

I also have a post on sugar free chocolate milk and hot chocolate this week.

Be sure to visit The Gardener of Eden and see what others are sharing from their cupboard this week. 

Sugar Free chocolate milk and hot chocolate mix

My brother loves chocolate milk and hot cocoa for breakfast.  Around here I can not buy a sugar free mix for chocolate milk and only reduced sugar hot cocoa mix.  Decided it was time to make my own.  The hot cocoa was simple but the chocolate milk wasn't as convenient.  He usually makes his own chocolate milk which he can do with something like Quik however baking cocoa doesn't mix well with cold unless you first make a slurry with it so had to settle on a syrup.


Chocolate Milk Mix

INGREDIENTS:

1/2 cup Hershey's cocoa powder

1 cup sugar

1 cup water

1 teaspoon vanilla extract

1 dash salt

PREPARATION:

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not over boil. Remove from heat, when this cools add the vanilla.

Well this was great accept for him to measure out 2T and get it mixed up was a challenge so I make up a quart at a time for him and all he has to do is pour it in his glass.  I use 6T for a quart of milk.

Hot Chocolate Mix

makes 2 2/3 cups, enough for eight 3/4-cup 180 ml servings)

2 cups nonfat dry milk powder

1/2 cup lower-fat powdered nondairy creamer

1/2 cup unsweetened cocoa powder

½ Cup splenda

1 teaspoon ground cinnamon (optional)

Mix together all ingredients. Transfer

to a self-sealing plastic bag.

When ready to use, place 1/3 c. of the mix in a heat-proof mug. Fill w/ boiling water and stir. I use 1/4 cup of mix.

I don't have a price on these but it wasn't important.  The important thing was he can have his chocolate and no sugar.

Thursday's Kitchen Cupboard 12/8/11

Well it is time again to recap what came out of the cupboard and what went in this week.  I am afraid there has been more coming out than going in.

Thursday night was an experimental night with a new recipe.  Szechwan Chicken Stir fry over rice.  Some of the $.87 red pepper went into it.  It is hard to put a price on this as there was so much of a little of this and a little of that but I would guesstimate no more than $3.00 and it will reappear later.

Friday night was baked pork chops with my stove top stuffing and homemade Condensed Cream Soup.  Fried corn with red pepper.  Cost $3

Stuffing Mix
Enough stale but not dry bread to make 18C of cubes
(about 18-20 slices of bread cut into 1/4" cubes)
6 T dried parsley
2 1/2 tsp poultry seasoning
2 tsp crumbled sage
2 tsp salt
1/2 tsp pepper
1tsp dried thyme
Place all but bread in food processor and process until power.  A spice grinder will do the same.
Mix seasoning and bread cubes to coat all the cubes evenly
Spread on a cookie sheet and allow to dry completely.
to make there are 2 ways with fresh celery and onions or with dried
If fresh
sweat 1/2 C chopped celery and 1/4 C chopped onion in 5T butter until translucent in a sauce pan
Add 1 1/2C chicken stock to pan, bring to a boil stir in 4 C of bread cubes, remove from heat, cover and let set 5minutes.  Fluff with a fork and serve.
If Dry
Add 1 1/2 C of chicken stock and 5T of butter to a sauce pan add 2T dried celery and 1T dried onion to pan, bring to a boil and let boil 2 minutes.  Add cubes as above.

Condensed cream of Mushroom Soup
4-5 slices of dried muchrooms
Pour 1 Cup of boiling water over mushrooms and allow to steep 1/2 hour
Remove mushrooms and chop
Place 1/3 of soup mix in a pan
Be sure you still have 1 C of mushroom stock.  If not add water to make 1 C
Slowly stir stock into soup mix and cook over medium heat until thick  Add chopped mushrooms
To Assemble
Brown pork chops, lay out in a baking pan, pour soup over pork chops then cover with stuffing mix. Cover with foil and bake at 350 degrees of 45 minutes or until pork shops are done.

Saturday night was Spaghetti( Homemade with tomatoes from the garden) with meat balls for 4.  Loaf of fresh made French Bread.  Cost $3.00.  This will be seen again.

Sunday Night yep that Szechsan Stir Fry showed up again for brother and French Bread.  Had to cook more rice $.35.  Also made 1 TV dinner for the freezer.  I sorta didn't eat.

Monday night Brother had a repeat on the Spaghetti and Meatballs and French Bread plus one TV dinner in the freezer of just Spaghetti and sauce.  No cost.  I skipped eating again.

Tuesday night Meat Loaf with gravy, mashed potatoes and green beans Almondine. (previously canned)  Parts of those red peppers showed up again.  Cost $3.75 But watch for that meat loaf to appear again soon.

Just of laughs I have to share one of my loaves of bread from the weekend.  I normally make fresh bread to have for sandwiches of my brother over the weekend.  We never finish a loaf before it gets stale so I bought some smaller pans.  Well it sorta worked.  I put about 14 oz. of bread dough in one pan.

 Looks pretty good, right?

 

But here is the laugh.  The other side.  I had cut a slash length wise across the top of the bread.  It rose so much it actually peeled and separated one top side right off the bread.

Wednesday night is just me for dinner.  I made shrimp scampi over rice with basil/garlic butter I had stashed in the freezer and a lettuce wedge with creamy French Dressing that I made a week or so ago.

I was bad at the grocery store this week.  I actually bought a loaf of bread for the weekend but I will be away all day Saturday and the only think my brother is capable of getting himself for lunch is a sandwich and he can't cut fresh bread for himself and even if I did it early he might not figure it out.  I also put up 4 meals of chicken breasts, 2 meals for just me of liver and 4 meals of cube steak.  (a bit pricey but have to splurge once in a while)  Total groceries $37.00.  That did include $8 for 2 pounds of cheese with I have an addiction for.

Also made sugar free chocolate syrup for chocolate milk and sugar free cocoa mix but will post that this coming week in a separate post.

Don't forget to drop by  The Gardener of Eden and see what others are putting up, what they are using from their summer stash and maybe share some recipes.

Thursday's Kitchen Cupboard 12/1

I can't believe today is the first of December.  I am sure many have been feasting on leftovers from Thanksgiving and also squirreling some away in the freezer for later on.  I didn't cook at home this year, went to DD's, so I had no leftovers and sure miss them.

Friday when everyone was eating leftovers, we had leftovers also but some of the pork roast that we had last week.  Made a sweet and sour pork over rice.  It wasn't bad but Norma please don't look.  Had enough left over that one meal was put up for a TV dinner for some night in the future.  Cost $1.29  Green Peppers came from the freezer.

The TV Dinner that includes a Roll.  So guess I did have some leftovers from Thanksgiving

  Sweet and Sour left over pork

    3 cups cooked pork, cut into 3/4 inch pieces

    1 teaspoon salt

    1 tablespoon cornstarch

    1 large egg

    1/2 tablespoon flour

    1/2 cup canola oil

    1 tablespoon sugar

    2 tablespoons cornstarch

    1 cup water

    1/2 cup pineapple juice

    1/4 cup ketchup

    1 teaspoon soy sauce

    1/4 cup cider vinegar

    1 green bell pepper, cut into 1 inch pieces

    1 large onion, coarsely chopped

    1 (20 ounce) can pineapple chunks, well drained (reserve juice)

    2 cups cooked rice

Directions:

    1 Toss pork pieces with salt and 1 tablespoon cornstarch.

    2Mix egg and flour to make a batter.

    3 Dip pork pieces into batter with slotted spoon.

    4 Fry in hot oil until nicely browned.

    5 Drain on paper towels and keep warm.

    6 In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.

   7 Bring to a boil, sirring constantly, until thickened.

   8 Continue cooking and stirring for two minutes.

   9 Add green pepper and onion; cook for five minutes.

 10   Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.

I didn't have any pineapple chunks so used a small can of pineapple juice and used all cornstarch no flour.

Weekends I have to prepare lunches for my brother.  Saturday I made a creamy turkey soup from turkey stock I had in the pantry.  The stock had meat in it also.  A carrot from the garden, a quarter of an onion and should have been a stalk of celery however the most mortal sin of all there was no celery in the house.  However I dry all the leaves from my celery so rehydrated some of them, a hand full of thin egg noodles and 1/4 c of my condensed cream soup mix had bologna in the freezer I had gotten on a managers special for $.99 for 12 oz. so all in all a very inexpensive lunch for 2 days.

Saturday night dinner was open face Reubens made with left over corned beef from last weeks boiled dinner, home made sauerkraut, home made Thousand Island Dressing, a loaf of rye bread from the freezer and swiss cheese that was bought for a big gathering in September.  Since the cost of the meat has already been declared the balance of the meal was about a $1.00.

We went all out for Sunday dinner.  Filet Mignon with red wine sauce, Baked Potato and pan roasted Brussels Sprouts with bacon glazed in balsamic vinegar.  Only thing from the garden was the Brussels Sprouts from a year ago.  Cost $3.25

 Monday night tacos sounded good so decided to make my own taco shells.  It was an experience but they were edible.  Got as far as making the tortilla but then it went a little downhill on making them into taco shells.  Will try a different method next time with the tortilla shells that are now in the freezer.  They were not worthy of a picture but the total cost was about $3.00 for dinner for 2.

Make your own taco seasoning.

Taco Seasoning Mix

3/4 cup dried minced onion
1/4 cup salt
1/4 cup chili powder
1 Tbsp. dried oregano
2 Tbsp. each cornstarch, crushed dried red pepper,
dried minced garlic, ground cumin

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

To Use: 2 T Mix, 1/2 c. water & 1 lb ground beef, simmer altogether.

 

Taco Bell's Hot taco sauce

1 6-oz can tomato paste
3 cups water
2 teaspoons cayenne pepper
1-1/2 tablespoons chili powder
2-1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onion
2 tablespoons canned jalapeno slices ("nacho slices")


1. Combine the tomato past with the water in a saucepan over medium
heat. Stir until smooth.


2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,
and dried onion. Stir.


3. Chop the jalapeno slices very fine. You can use a food processor,
but don't puree. The best kind of jalapeno to use are those bottled
for nachos or pizza. Add them to the mixture.


4. Heat the mixture to boiling. Continue to stir about 3 minutes and
remove from the heat.


5. Let the sauce stand until cool, and then put in a tightly sealed
container and refrigerate. This will last 1 to 2 months. Makes 3-1/2

cups.

Tuesday DB had the rest of the corned beef in another Reuben Sandwich so no real cost there and I had Linguini with white clam sauce.  Total cost for the Linguini was $4.50 but there are 3 meals in the freezer for another time.  Also had brown and serve rolls from the freezer with a garlic cheese spread for an Italian bread.

Wednesday is usually my night not to cook since DB is out to dinner that night.  I just made myself a hot hamburger sandwich and french fries smothered in gravy and fried onions. Cost $1.00

The manager's specials were good to me this week.  Got 1 1/2 pounds of white mushrooms for $2.97 and that is about what 1/2 pound normally cost.  The went into the dehydrator immediately.  Also got 2 lovely red peppers for $.87.  Didn't weigh them by a pound is about $2.49.  Here are the peppers.

Didn't use a lot from the garden this week but all came from the freezer or pantry and were originally purchased on sale.  Also the use of homemade mixes make meal getting easy and much less expensive than the prepackaged stuff.

Don't forget to visit The Gardener of Eden and see what others are cooking from their cupboards this week. 

Chocolate Filled Cinnamon Pumpkin Cake Roll

Cinnamon Pumpkin Roll with Chocolate Filling

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

2 hr 45 min

Cook Time:

15 min

Level:

Easy

Serves:

8 to 10 servings

Ingredients

·      Butter, for greasing the baking sheet

·      1/3 cup powdered sugar

·       

Cake:

·      1 1/4 cups all-purpose flour

·      1 tablespoon ground cinnamon

·      1 teaspoon baking powder

·      1 1/4 teaspoons fine sea salt

·      1 1/4 cups sugar

·      3 large eggs, at room temperature

·      1 cup canned pumpkin puree

·       

Filling:

·      1/2 cup semisweet chocolate chips, such as Ghirardelli

·      1 tablespoon unsalted butter, at room temperature

·      1 cup (8 ounces) mascarpone cheese, at room temperature

·      Special equipment: a clean kitchen towel

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar.

For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high speed, beat the sugar and eggs together until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes.

Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.

For the filling: Place the chocolate and butter in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is thick, about 2 minutes. Add the mascarpone cheese and, using an electric hand mixer, beat until smooth.

Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.