Thanksgiving Angel Fruit Tea, Happy Thanksgiving, S'mores Pumpkin Roll Cake

Wishing you all the loveliest and warmest Thanksgiving here in the US...

As my Thanksgiving Jim Shore angel is out, I did a tea in the sunroom in honor of the season...

My angel changes places in the house by whim, sometimes a shelf, sometimes a table... I just love her! Especially as she was a gift from a dear friend years ago...

Sometimes on a Colonial candle box also in the sunroom...

Other times... where needed...

I found a glass cloche from an old cheese dish, and repurposed it with a square salad plate from my family Noritake Revenna china and some sugared fruit and gourd ornaments...

The fruit, symbold of a bountiful harvest season, something to be thankful for indeed, is reflected in the 2 Aynsley, England teacups I recently acquired...

The gorgeous teacups have a wonderful fruit center, signed by the artist D. Jones in the transfer...

And a wonderful turquoise exterior...

The teacup was made in a number of colors... this is one of my favorites, but then, I am partial to blue!

The teacup was made in the 1960-1970s by mark.

And the other gorgeous Aynsley colorway of Orchard Fruit...

I am nor sure what the official name for the dark green color is... other than gorgeous, that is. How about forest green, hunter green or  Drake's Neck green, which is a term used for Shelley China pieces of the same color. Or, as my Brit husband suggested... why not British racing green? As the English radio comedians said...
Ya pays your coin and takes yer choice!

And this has the signature of the designer D. Jones as well...

And... same mark, same date...

I had wanted to share another goodie for teatime... a Tennessee Peach Pudding I made... but with kids around it never got photographed before it was gone! They leave today to drive back to Utah and will be back in March. They were staying for Thanksgiving, but there was 2 waves of storms with low snow levels this week into early December, so we all agreed it was safer for them to start now and be safe!

So I am sharing what I was going to... and probably still make for Thanksgiving... S'mores Pumpkin Roll cake from the blog insidebrusewife.com

YIELD: 10 CAKE SLICES

S’mores Pumpkin Roll

This S'mores Pumpkin Roll has a delicious marshmallow filling and is topped with chocolate and marshmallows. The s'mores twist to the classic pumpkin roll is so easy and delicious
.

PREP TIME20 minutes

COOK TIME13 minutes

TOTAL TIME33 minutes

Ingredients

For the cake roll

• 3 eggs
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2/3 cup pumpkin puree
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

For the filling

• 1/2 cup butter
• 3/4 cup marshmallow cream
• 1 1/4 cups powdered sugar

For the topping

• 2 Tablespoons heavy whipping cream
• 1/4 cup chocolate chips
• mini marshmallow bits
• mini chocolate chips

Instructions

1. Preheat oven to 375 degrees. Line a 15x10 baking sheet with parchment paper.
2. Beat the eggs and sugars. Add the pumpkin and beat again.
3. Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add to the pumpkin mixture.
4. Spread the cake batter evenly in the pan. Bake for 13-15 minutes.
5. Lift the hot cake out of the pan and roll it up immediately with the parchment paper inside. Place on a wire rack and let cool completely.
6. Beat the filling ingredients until creamy. Unroll the cake. Spread the filling on the cake and roll back up making sure to peel the parchment off as you roll.
7. Place the cream and chocolate chips in a microwave safe bowl. Heat for 20 seconds. Stir until melted and creamy.
8. Spoon the melted chocolate into a plastic bag and cut one corner off. Drizzle over the top of the cake roll. Sprinkle with the mini chocolate chips and marshmallow bits.

It was popular on my Facebook page, and I am looking forward to making it!

Have a lovely holiday and count your blessings... we have so many!