I am up late getting ready to leave for California in the morning. I am still so amazed at how many amazing opportunities have come my way because of this blog. I am going on a harvest tour to see how all of those little pomegranate seeds make that glorious juice. We are going to tour the orchards and tour the facility that the juice is made in. At our house, we love to watch Unwrapped and a factory tour is something that I really have a hard time passing up. Plus, I love California and visit every time I get a chance.
Guess what? Thanksgiving is like 10 days away. I am having a house full of guests and I cannot even begin to tell you how happy and excited I am about it. I have not had a holiday with my family in about 8 years. I am so thrilled that they will all be in my home and around my table to celebrate my most favorite holiday.
If you are still in the planning stages of your holiday meal, you might consider adding this baby to your menu. Pumpkin roll is such a good dessert and I had forgotten how much fun it is to make. I know that it is a weird recipe. It doesn’t seem like it is really going to work and then when you wrap it up in a towel it seems like I have lost my mind. But it does work. This is a recipe that my mom had in her recipe binder, but I have updated the filling a little bit with mascarpone cheese. If you don’t want to use it, just use more cream.
1 1/2 cups cream
8-ounce tub mascarpone cheese, room temperature
3/4 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla