Strawberry Shortcake Roll

I was so nervous to make this cake. I once made pumpkin rolls in home economics class in high school, but my teacher did the rolling action and I remember the cake cracking on her. So, needless to say I was a little bit intimidated by the rolling of the cake…I thought surely the cake would crack and break during the rolling process, but it didn’t! The cake was very easy to work with because of its light and fluffy texture. This cake came out beautifully and it was definitely a show-stopper!

Here’s a hint: If after rolling the filled cake your ends look a little gloppy, just simply slice off the ends with a sharp knife and they’ll look more professional.

Strawberry Shortcake Roll

Ingredients:

Strawberry Filling

1 ½ pounds fresh strawberries, chilled and halved

½ C granulated sugar

1 T water

1 T lemon juice

1 ½ t unflavored gelatin

Cake

¾ C all-purpose flour 

1 t baking powder 

¼ t table salt 

5 large eggs, at room temperature

¾ C sugar 

½ t vanilla extract 

Confectioners' sugar for dusting

Cream Filling

1 C heavy cream, chilled

4 oz mascarpone cheese

½ t vanilla extract

Directions:

For the Strawberry Filling:

Cook strawberries and 6 tablespoons granulated sugar in large saucepan over medium heat, mashing occasionally with potato masher, until thick and jamlike, 10-15 minutes (mixture should measure 2 ¼ cups).

Meanwhile, combine water, 2 teaspoons lemon juice, and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Stir gelatin mixture into hot strawberry mixture until dissolved. Transfer to large bowl and refrigerate until set, at least 4 hours.

For the Cake:

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Lightly coat a 12 by 18-inch rimmed baking sheet with vegetable oil spray, then line with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.

Whip the eggs in a large bowl with an electric mixer on low speed until foamy, 1 to 3 minutes. Increase the mixer speed to medium and slowly add the sugar in a steady stream. Increase the speed to high and continue to beat until the eggs are very thick and a pale yellow color, 5 to 10 minutes. Beat in the vanilla.

Sift the flour mixture over the beaten eggs and fold in using a large rubber spatula until no traces of flour remain.

Pour the batter into the prepared cake pan and spread out to an even thickness. Bake until the cake feels firm and springs back when touched, 10 to 15 minutes, rotating the pan halfway through baking.

Before cooling, run a knife around the edge of the cake to loosen, then flip the cake out onto a large sheet of parchment paper (slightly longer than the cake). Gently peel off the parchment paper attached to the bottom of the cake and roll the cake and parchment up into a log and let cool for 1 hour.

The cake fresh out of the pan after the parchment has been peeled off.

The cake all rolled up and cooling for 1 hour.

To Finish:

With electric mixer fitted with whisk attachment, whip cream, mascarpone, remaining granulated sugar, remaining lemon juice, and vanilla on medium speed until stiff peaks form, about 3 minutes.

Gently unroll cake and spread with strawberry mixture (you may need to stir the strawberry mixture briefly before spreading), leaving 1-inch border around edges. Top with whipped cream and reroll cake snugly, leaving parchment behind. Wrap in plastic wrap and refrigerate until firm, at least 4 hours. Dust with confectioners’ sugar, and top with whipped cream and strawberries if desired. Serve.

To Make Ahead:

The rolled cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day.

Source: April/May 2011, Cook’s Country

Loaded Peanut Butter Cookies

Ok, these are SO much better than the ever-popular peanut butter blossoms (the PB cookies with the Hershey Kisses on them)! They’re bigger, chewer, and full of more peanut butter goodness with all of the Reese’s Pieces and mini Peanut Butter Cups tucked inside them.

To make all that scooping of cookie dough a little easier, I used my favorite scoop.

If you’re going to make the full recipe, make sure you use a HUGE bowl, other wards the dough won’t fit! This recipe can easily be halved.

Look how lovely!

Loaded Peanut Butter Cookies

5 C all purpose flour
2 t baking powder
1 t baking soda
1 t salt
1 1/2 C butter, room temp
1/2 C shortening, room temp
2 C granulated sugar
2 C brown sugar
4 large eggs
2 t vanilla extract
Peanut butter mixture (see below)
1 ½ C Reese's Pieces

1 ½ C mini Reese’s Peanut Butter Cups (I found them at Target)

Peanut Butter Mixture

16 oz peanut butter
4 oz (1 stick) butter, room temp
4 oz honey

Directions:

Heat oven to 350 degrees.

Line baking sheets with parchment paper.

Make the peanut butter mixture by creaming the peanut butter, butter, and honey, then set aside.

In a medium bowl, mix the flour, baking powder, baking soda, and salt, set aside.

In a mixer, cream 1 1/2 cups of butter, shortening and both sugars until light and fluffy, about 2 minutes. Add the eggs, beating well after each addition, then add the vanilla and the peanut butter mixture and mix until well incorporated.

Gradually add in the flour mixture and beat on low speed until fully incorporated.

Place cookie dough about 2 inches apart on the prepared baking sheets. I used my favorite scoop that holds about 4 tablespoons of dough (or 1/4 cup).  

The dough before it went into the oven.

Bake for 11-12 minutes, rotating pans half-way through baking. 

DO NOT over bake the cookies!  The cookies will just start to look a little golden around the edges. Remove cookies from the oven and let them sit on the baking sheets for 2-3 minutes. Then remove them from the cookie sheets and place them on a cooling rack. Cool the cookies completely, and store them in an airtight container.

Makes about 50-60, large cookies

Source: Adapted from Elle’s New England Kitchen

I’m linking this post up at:

Metamorphosis Monday

Menu Planning Monday

Burger Argentina with Chimichurri Sauce

If you haven’t tried Chimichurri sauce before, you are in for a real treat! The sauce gave the burgers a definite tang that balanced well with the juicy richness of the meat. My hubby said this was a definite make again recipe…he even went as far to say that it was restaurant-quality.

Burger Argentina with Chimichurri Sauce

Ingredients:

1/2 Cup Chopped Fresh Parsley
1/4 Cup Extra Virgin Olive Oil
1 Large Shallot, minced
2 Tablespoons Red Wine Vinegar
2 Garlic Cloves, minced
1/8 Teaspoon Red Pepper Flakes

1 1/2 Pounds 85% Lean Ground Beef
5 Teaspoons Vegetable Oil
1 Red Onion, peeled and cut into 1/4 inch rings
4 Hamburger Buns

Directions:

Begin by making the Chimichurri sauce, combining the parsley, olive oil, shallot, vinegar, garlic, and pepper flakes.  Season with salt and pepper.

Next, gently mix the ground beef with a 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and three tablespoons of the Chimichurri sauce in a large bowl until well combined.  Form the mixture into four 3/4 inch thick patties and make a slight indentation in the top of each with your knuckles.  Making an indentation in the beef patties helps them from not swelling during the cooking process.  Don't press too hard though - a shallow center with thick edges will not make for a good burger by unevenly cooking it.

Then, heat three teaspoons of oil in a large nonstick skillet over medium high heat until the oil is warmed through and is shimmering, not yet smoking.  Cook the onion rings until soft and golden, about six minutes.  Transfer the onion rings to a plate and tent with foil to keep warm.

After that, wipe the skillet down with paper towels. Return the skillet to the stovetop and heat remaining two teaspoons of oil in the skillet until the oil is just smoking.  Add the meat patties until they are well browned and cooked to desired doneness, 6-8 minutes.  Arrange the burgers on the hamburger buns, top with the cooked onion rings, drizzle with sauce, and enjoy!

Source: America's Test Kitchen’s, 30 Minute Suppers

I’m linking this post up at:

Metamorphosis Monday

Menu Planning Monday

What I Wish I was Making Wednesday - Gourmet Burgers

With Memorial Day right around the corner I’ve been searching for some great burger recipes, and man have I found them! I believe any one of these burgers would be the star of your Memorial Day parties this weekend.

What I Wish I was Making Wednesday – Gourmet Burger

Fiesta Burger from Patio Daddio BBQ

Teriyaki Turkey Burger with Homemade BBQ Sauce from Good Life Eats 

Grilled Eggplant Burger from Veggie Belly

Caribbean Mango Chicken Burger from Snappy Gourmet 

Ultimate Sriracha Burger from Project Foodie

Black and White Cookies

How can you have one of these cookies and not think of the Seinfeld episode?!? “Look to the cookie Elaine…Look to the cookie!” Watch the classic Black & White Cookie clip from Seinfeld here.

These cookies are divine! They’re actually more like little cakes than cookies, but nonetheless equally as yummy! These cookies are a bit time-intensive, but to make the job a little easier I used a ¼ cup scoop.

Black and White Cookies

Ingredients:

FOR THE COOKIES
2 C cake flour
2 C all-purpose flour
1/2 t baking powder
1/2 t salt
1 C unsalted butter, at room temperature
1 3/4 C sugar
3 eggs
1/2 t vanilla extract
1/2 t finely grated lemon zest or 1/2 teaspoon lemon extract
1 C milk

FOR THE ICING
3 ounces bittersweet or unsweetened chocolate, chopped
1/2 C water
3 T honey
5 C confectioners’ sugar
1/2 t vanilla

Directions:

To make the cookies: Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.

In a medium bowl, whisk together the flours, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, beat the butter until creamy. Gradually beat in the sugar until well combined and light and fluffy. Add the eggs, one at a time (scraping the bowl between additions, as needed), until fully incorporated. Add 1/3 of the flour mixture and mix until just combined, followed by half of the milk, mixing until just combined. Repeat with the remaining flour and milk, ending with the final 1/3 of the flour mixture. Stir in the lemon zest (or extract) and vanilla extract until combined, being careful not to over mix.

Drop the batter by 1/4 cupfuls onto the prepared baking sheets, leaving 2 inches between the cookies.

Batter ready to go into the oven.

Bake until centers are firm and edges just begin to brown, 15-18 minutes.

Cookies straight from the oven.

Cool the cookies for 2 minutes on the sheet before transferring to a wire cooling rack. Allow to cool completely before icing. Once the cookies are completely cooled, flip them over.

To make the icing: Melt the chocolate in a small bowl and set aside.

In a small saucepan set over medium high heat, bring the water and honey to a boil. Remove from heat and add half of the mixture into the sugar. Whisk until fully incorporated and smooth, adding more of the honey mixture, 1 teaspoon at a time, as needed. Stir in the vanilla extract. Add extra liquid very slowly to be sure that the icing doesn’t get runny.

Fill a decorating bag with a small amount of icing and snip off the end. Draw a straight line directly across the center of the bottom of each cookie. Return any extra icing to the bowl.

Using a small offset spatula, spread vanilla icing over half of each cookie, filling it in up to the line.

Once all of the cookies have vanilla icing, stir the melted chocolate into the remaining vanilla icing. If needed, stir in any remaining honey mixture, 1 teaspoon at a time, until the desired consistency is reached.

Again using a small offset spatula, fill in the other half of the cookie with chocolate icing.

Makes about 24 large cookies

Source: Bakingdom

 

I’m linking this post up at:

Metamorphosis Monday

Menu Planning Monday

Skip to My Lou

Big Chewy Oatmeal Raisin Cookies

When I think of comfort food in the form of a cookie, I think of oatmeal cookies. These were nice and chewy with a nice crisp on the outside. One thing I loved about this recipe is how it bypassed the strong flavor of cinnamon and made the oatmeal the star of the show…just how it should be!

Big Chewy Oatmeal Raisin Cookies

Cook’s Note: If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

Ingredients:

1 1/2 C unbleached all-purpose flour

1 1/2 C raisins (optional)

1/2 t table salt

1/2 t baking powder

1/4 t fresh ground nutmeg

2 sticks unsalted butter (1/2 pound), softened but still firm

1 C light brown sugar

1 C granulated sugar

2 eggs

3 C rolled oats

Directions:

Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

Makes 16-20 large cookies.

Source: America’s Test Kitchen

Coconut Cupcakes

I made these cupcakes this past weekend for an engagement party. The couple that the party was for is getting married in Hawaii so I wanted to make a dessert that resembled a wedding cake and that would pair well with their wedding destination. I saw the chef’s on America’s Test Kitchen make this recipe a few months ago as a cake, but I adapted it to make cupcakes. On the show, they said it was THE best thing they’ve made in the test kitchen within the last 10 years and I concur 100%! Seriously, do you need anymore endorsement than that!?!

Cook’s Note: Cream of coconut is often found in the soda and drink-mix aisle in the grocery store (I actually found mine at Target by the margarita and pina colada mixes). One 15-ounce can is enough for both the cake and the buttercream; make sure to stir it well before using because it separates upon standing.

Coconut Cupcakes

Ingredients:

Cake:

1 large egg

5 large egg whites

3/4 C cream of coconut

1/4 C water

1 t vanilla extract

1 t coconut extract

2 1/4 C cake flour (9 ounces), sifted

1 C granulated sugar

1 T baking powder

3/4 t table salt

12 T unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool

1/2 C packed sweetened shredded coconut

Buttercream:

4 large egg whites

1 C granulated sugar

  Pinch table salt

1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool

1/4 C cream of coconut

1 t coconut extract

1 t vanilla extract

Directions:

For the Cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line muffin tins with liners.  

Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.

With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)

Divide batter between muffin tins and level with offset or rubber spatula. Bake until deep toothpick inserted into center of cupcake comes out clean, about 20 minutes (rotate pans after about 10 minutes). Do not turn off oven.

Cool in pans on wire racks about 10 minutes, then cool to room temperature.

While cupcakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.

For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.

Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.

Frost the cupcakes and sprinkle with toasted coconut.

Makes 24 Cupcakes.

Source: Adapted from America’s Test Kitchen

And the Winner Is....

Congratulations, Amanda Thompson! You are the winner of the bamboo cutting board and free pizza certificate from Freschetta!

Thanks to all who entered!

Tex-Mex Chicken Pizza

30 Minute Suppers from America’s Test Kitchen!?!? Yes, please! When I saw this magazine issue on the newsstand I instantly knew I needed to have it! Let’s face it, a lot of America’s test Kitchen recipes take time and I just don’t have that luxury every night, so as you can imagine I am so lovin’ these recipes! The Tex-Mex Chicken Pizza was the first recipe I tried from this issue and they were so yummy. They tasted like something you’d get from a restaurant. The sour cream mixture (sour cream, lime juice, and cilantro) in this recipe is so yummy and adds a fantastic contrast with it’s amped up tang that it will become something I will start making as a condiment for tacos, fajitas, and the like.

Tex-Mex Chicken Pizza

Ingredients:

1/2 C sour cream

1/3 C chopped fresh cilantro

2 T lime juice

Salt & pepper

1 (16-ounce) can refried black beans

1 t chili powder

4 (8-inch) flour tortillas

8 t vegetable oil

2 C shredded rotisserie chicken

1 C shredded Pepper Jack cheese

1/2 C chopped pickled jalapenos

Directions:

Adjust oven racks to upper and lower positions and heat oven to 475 degrees. Whisk sour cream, ¼ cup cilantro, and 1 tablespoon lime juice together in a bowl. Season with salt and pepper. Stir beans with remaining lime juice and chili powder in second bowl.

Brush each tortilla with 2 teaspoons oil, coating both sides. Transfer to baking sheet and bake until golden, flipping halfway through, about 5 minutes.

Spread ¼ cup bean mixture over each tortilla, leaving ½-inch border around outside edge. Top each with ½ cup chicken, followed by ¼ cup cheese, and 2 tablespoons jalapenos. Bake on 2 baking sheets until cheese is melted and all ingredients are heated though, 6 to 8 minutes. Cut each pizza inot quarters, dollop each slice with heaping teaspoon sour cream mixture, and sprinkle with remaining cilantro. Serve.

Serves 4

Source: 30-Minute Suppers from America’s Test Kitchen, Spring 2011

Freschetta® Simply... Inspired™ Pizzas Giveaway

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New York - Style Crumb Cake

That’s right; you’ve guessed it…another America’s Test Kitchen recipe! They can do no wrong in my book…especially when I yield results like these with their recipes! This recipe makes the most tender cake I have ever tasted. This was absolutely amazing and it rates leaps and bounds above any store-bought crumb cake out there. This is seriously the best breakfast treat I have ever made. (Note: This is so good, it can easily be served at other meals besides breakfast.)

New York-Style Crumb Cake

Cook’s Note: Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can't find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Ingredients:

Crumb Topping

1/3 C granulated sugar (2 2/3 ounces)

1/3 C dark brown sugar (2 2/3 ounces)

3/4 t ground cinnamon

1/8 t table salt

8 T unsalted butter (1 stick), melted and still warm

1 3/4 C cake flour (7 ounces)

Cake

1 1/4 C cake flour (5 ounces)

1/2 C granulated sugar (3 1/2 ounces)

1/4 t baking soda

1/4 t table salt

6 T unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool

1 large egg

1 large egg yolk

1 t vanilla extract

1/3 C buttermilk

 

Confectioners' sugar for dusting

Instructions:

FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

Serves 8-10

Source: America’s Test Kitchen

Cookie Dough Brownies

Holy cow, serious junk food alert!

Yesterday I was searching through Food Gawker for something to make for my hubby’s LSAT class that he teaches. As soon as I saw this recipe I knew it would be perfect for university students. While most people who had the brownies absolutely loved them, I thought there was WAAYYY too much cookie dough. I would suggest you cut the cookie dough layer ingredients in half and then it just might be perfect. By the way, the cookie dough portion is egg-free so no need to worry!

Cookie Dough Brownies

Ingredients:

For the Brownies Layer:

1 box of brownie mix (family size)
Ingredients on box the box to make the brownies

For the Cookie Dough Layer:

1 ½ C (3 sticks) salted butter, room temperature
1 ½ C brown sugar
⅔ C granulated sugar

1 t vanilla extract
9 T milk
3 C all purpose flour
2 C chocolate chips

Directions:

Make the brownies according to directions on the box and bake as directed.

To make the cookie dough, cream together the butter, brown sugar, granulated sugar, and vanilla until light and fluffy. Beat in milk. Add in flour and mix until combined. Stir in chocolate chips.

Once brownies have completely cooled spread the cookie dough on top. Place in freezer for 20-30 minutes or in refrigerator for several hours to set.

Source: Adapted from Baking Junkie