Swiss Roll Cake with Strawberry Jam

 

My daughter and I have been watching the Great British Baking Show. With that being said, it inspires both of us to bake new things that we haven’t tried before. I decided to give a swiss roll a try. The sponge was delicious but I will keep working on the perfect jam. I found the sponge recipe on the website http://www.letseatcake.com. The only problem with this recipe for me was that all ingredients were in grams. I did my own conversions and the result was a delicious and light sponge. The strawberry jam recipe was found on http://www.allrecipes.com.

Sponge

Ingredients:

  • 3/4 cup caster sugar + 2 TBS for dusting parchment paper
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 4 large eggs (room temp)
  • 1/8 tsp vanilla

Strawberry Jam

Ingredients:

  • 2 pounds fresh strawberries
  • 4 cups sugar
  • 1/4 cup lemon juice

Directions:

Preheat oven to 350 Fahrenheit.

Create caster sugar if needed by pulsing granulated sugar 15 times in a food processor, set aside. Line 9X13 pan with parchment paper. Sift flour and salt together in a small bowl. Separate egg yolks and whites into separate bowls. Add caster sugar and vanilla to egg yolks, whisk and set aside. Whip egg whites to soft peaks, set aside and clean mixer. Whip egg yolk mixture on high until the mixture has grown in size 3 to 4 times and batter has reached ribbon stage (approx. 5 min). Fold in the flour mix. Fold in the egg whites mix. Pour batter into prepared pan. Bake for 10-12 minutes.

While it is cooking lay a piece of parchment paper out and dust it with 2 TBS sugar. When cake is done flip it immediately onto parchment paper. Remove the paper it was baked on. Score the short end closest to you 1/2 inch from the end and begin to slowly roll up until entire cake is rolled. Cool before adding the filling.

Jam Directions:

Crush strawberries until you have 4 cups of mashed berries. In a heavy bottomed saucepan mix together strawberries, sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring to a full rolling boil. Stir often until it reaches 220 degrees F.

 

 

 

Hazel’s Fudge

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My best friend Georgette’s mom, Hazel, makes the best fudge I have ever tasted. I am not joking, no other fudge has compared. Well, I have the recipe and I have yet to master it. When I do, I will tell you how I did it. For now, I am going to get the recipe up and see what you can do with it.

Ingredients:

  • 4 1/2 cups sugar
  • 1 can evaporated milk
  • 2 bags semisweet chocolate chips , 18oz total, so 1 full 10oz bag and 1 cup and 2 TBS from 2nd bag
  • 8 ounce marshmallow cream
  • 2 cups softened butter
  • 2 cups chopped walnuts (I prefer no nuts, so I omitted this)
  • 2 tsp vanilla

Directions:

Use a deep pot and bring sugar and milk to a boil. Stir constantly for 15 minutes. Remove from heat and add all additional ingredients, use a hand mixer for this (that’s one of her secret moves that makes this recipe so tasty). Pour into a buttered pan and refrigerate.

 

Chocolate Mousse

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Chocolate Mousse is one of the most decadent desserts. I have tried to make it several times with some successes and some not so much. This batch was yummy and the recipe I used was from the Professional Chef app, which is the Culinary Institute of Americas book in app form.

Ingredients:

  • 10 oz. bittersweet chocolate, chopped
  • 1 1/2 oz. butter
  • 5 eggs, separated
  • 2 TBS water
  • 1/4 cup sugar
  • 1 cup heavy cream
  • Rum, as needed (optional)

Directions:

Before preparing assemble desired dishes for mousse. Combine the chocolate and butter and melt over a hot water bath or double boiler. Combine the egg yolks with 1/2 the water and 1/2 the sugar over a hot water bath or double boiler until it holds at 145 degrees for 15 seconds, remove from the heat and whisk until cool. Combine the egg whites with the remaining sugar in a mixer bowl and whisk over a hot water bath or double boiler to 145 degree. Remove from heat and whip to full volume, continue whipping until cool. Using a large rubber spatula, fold the chocolate into the egg yolks. Then, fold the egg white mixture into the egg yolk-chocolate mixture. Fold the whipped cream and add the rum if using. Immediately pipe or ladle the mousse into dishes or molds.

 

Banana Walnut Bread

 

 

I am always buying bananas and not eating them before they go bad. This is a great way to use those over ripe bananas and turn them into a decadent bread. Recipe and picture from Food Network Kitchen and foodnetwork.com, recipe modified slightly by me for simplicity. Pairs good with a spot of tea, pictured above.

Ingredients:

  • 1 1/4 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1/2 cup unsalted butter, softened, plus more for preparing the pan
  • 1 cup sugar
  • 3 very ripe bananas, peeled and mashed with a fork, about 1 cup
  • 1/2 cup chopped walnut pieces

Directions:

Mix the flour, baking soda and salt, set aside. Whisk the eggs and vanilla, set aside. Brush a loaf pan with butter. Preheat oven to 350 degrees.

In a standing mixer fitted with paddle attachment cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter until incorporated. Add the bananas. Note that the mixture will look curdled but is not.

Use a rubber spatula to mix dry ingredients, fold in the nuts and transfer to prepared pan. Bake for 55 minutes or until a toothpick in the center comes out clean. Cool on wire rack for 5 minutes then turn out of the pan and let cool completely. Wrap in plastic wrap. Best served the next day.

 

 

 

 

 

The Best Chocolate Cake Recipe Ever

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This seriously is the best chocolate cake recipe ever. Found on http://www.addapinch.com by my best friend Dawn and given the stamp of approval by my son. My daughter was the first to make this cake by herself after she told me she wants to be a cake baker. I’ve made it several times since.

Ingredients;
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

Directions;
Preheat oven to 350 degrees. Spray two 9 inch cake pans with cooking spray and lightly flour. Mix all dry ingredients in a large bowl, whisk together. Add milk, oil, eggs, and vanilla on medium speed, add water until air is added to batter. Place batter in cake pans and cook for 30-35 minutes
Allow to cool for 10 minutes and then remove from cake pans, cool completely before frosting.

Frosting;
Ingredients;
1 1/2 cups butter, softened
1 cup unsweetened cocoa
5 cups confectioners sugar
1/2 cup milk
2 tsp vanilla extract
1/2 tsp espresso powder

Directions;
Cream together butter and cocoa powder. Add sugar and milk this way; 1 cup sugar and 1 TBS milk at a time, mix on high. Add vanilla and espresso powder. Add more milk if dry, add sugar if too wet.

Croissant Apple Turnovers

 

This is a recipe that my best friend Dawn found online but she tweaked it to her liking so now I am only going to cite her as the source. My daughter likes it so much that she had me make them for her classroom during a heritage feast; even though they have nothing to do with our heritage. Regardless, they were a hit with all the children.

Ingredients;

  • 2-3 apples, peeled, cored, and sliced
  • 1 can croissants
  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 6 oz (1/2 can) lemon Pelligrino soda

Directions;

Preheat oven to 350 degrees. Grease a 9X13 glass baking dish. Unroll croissants and cut each triangle in half making a total of 16 rolls. Place 1 apple slice in each piece of croissant. Place in dish and sprinkle remaining apples around (I coarsely chopped these). Melt butter and mix with sugar and cinnamon, pour over turnovers, then pour Pellegrino soda over turnovers.

Bake 35-45 minutes, it will be golden brown. Check to make sure the bottoms are not gooey.

Serve with ice cream if you wish.

 

 

 

Brownies

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I have made several different recipes of homemade brownies. Most tasted like cake. I finally found my go to recipe for brownies in Cook’s Country Chocolate Desserts magazine date Feb/2012. These are delicious served warmed with vanilla ice-cream.

 

Ingredients;

  • 5 oz semisweet chocolate, chopped
  • 2 oz unsweetened chocolate, chopped
  • 8 TBS unsalted butter
  • 3 TBS cocoa
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup all-purpose flour

Directions;

Preheat oven to 350 degree and adjust oven rack to lower-middle position. Spray 8 inch square baking pan with vegetable oil spray.

In medium heatproof bowl or double boiler, set over simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. Whisk in cocoa powder. Set aside to cool slightly.

Whisk eggs, sugar, vanilla, and salt in medium bowl. Whisk warm chocolate mixture into egg mixture, then stir in flour with wooden spoon. Pour into prepared baking pan and bake 35-40 minutes. Let cool for 2 hours.

 

 

 

Blueberry Muffins with Banana Butter

 

I made these muffins last week and loved how the tops were crisp and the inside moist and sweet. The banana butter complemented fantastically. This recipe was found in the May 2013 issue of Food and Wine magazine. They are very simple to make.

Blueberry Muffins

Ingredients;

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon finely grated lemon zest
  • 2 large eggs
  • 1 1/2 cups blueberries

Banana Butter

6 tablespoons unsalted butter, at room temperature
1 very ripe banana, sliced
1/2 teaspoon fresh lemon juice
Pinch of kosher salt

Directions;
1. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
2. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.
3. In a food processor, puree the butter, banana, lemon juice and salt. Serve with the muffins.

Make Ahead
The muffins can be stored in an airtight container for up to 2 days. The butter can be refrigerated for up to 1 week.

Dawn’s Blueberry Sauce

 

My best friend is such a great cook. Luckily I can share some of her recipes here. This is a blueberry sauce that can be used to put over ice cream, pancakes, cheesecake, or whatever floats your boat. It’s amazing and you can substitute blackberries or raspberries.

Ingredients;

2 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1 tsp fresh lemon juice
2 TBS cornstarch mixed with 2 TBS cold water
1/2 tsp vanilla
dash of cinnamon

Directions;
Combine blueberries, water, sugar, lemon juice in a saucepan over medium heat. Stir frequently and bring to a low boil.
In a small bowl mix cornstarch and cold water.
Slowly stir corn starch mixture into blueberries. Simmer for 5 minutes or until thickened.
Remove from heat and stir in vanilla and cinnamon.
Thin with water if needed.

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