Follow a number of food bloggers on Instagram and other social media. One of my favorites is theboywhobakes. Around Thanksgiving time he posted an roulade (though I think of it as a jelly roll) that looked so tasty I saved the post for a random weekend when I’d be able to examine it further. This was that weekend.
I confess that jelly rolls don’t have a good reputation in our kitchen. More often than not then have become the basis for a sweet trifle when they cracked in half during rolling. For whatever reason I was convinced I could make it work. Then I looked at the recipe and was a bit dumbfounded. This looked like no jelly roll cake I’d seen before and I looked away. I found a cake recipe I was more comfortable with, tweaked it a bit and went with that.
The jelly roll still cracked however it was delicious. Worthy of another try I think.
Notes under the cut
Some months back I made chocolate whoopie pies following a recipe I found at King Arthur Flour. The cake component was good however the filling was just out of this world. I wondered at the time if it would make a good replacement for my usual cake topping. I gave it a go for my husbands recent birthday and it was delicious. Just enough sweetness to enhance, and not overpower, the cake.
Marshmallow Cream Frosting
Servings: covered a 13″x9″ cake with a bit to spare
Prep time: 5 minutes
Total time: 15 minutes
- 2 cups vegetable shortening
- 2 cups powdered sugar
- 2 3/4 cups Marshmallow Fluff
- 2 tsp. table salt dissolved in 2 Tbsp. water
- 2 1/2 tsp. vanilla extract
- 1/2 tsp. tangerine oil
- Beat the shortening, sugar and Fluff together in the bowl of a stand mixer until combined.
- Add the dissolved salt, vanilla and tangerine oil. Mix into the frosting and then beat for 2 minutes on high. Frosting should increase in volume.
You can replace the tangerine oil with additional vanilla extract if you don’t have it on hand.
Marshmallow Fluff is a spreadable, white gooey confection, sometimes called marshmallow creme. There are several makers of marshmallow creme but the one I grew up with was simply known as Fluff. You can find Fluff throughout the Northeast, some Midwestern states and California according to manufacturers. If all else fails, there’s always Amazon.
Searching for a suitable dessert to make for Easter Dinner at my mom’s house is a delicious challenge. While most of us enjoy a chocolate whatever-you-bake special dinners are a chance do something different. I had some cherries in the freezer that I wanted to do something with. An hour lost to the Internet provided several options. In the end I opted for this lovely creation on the right.
Notes under the cut
We first learned about this odd sounding recipe on Cook’s Country. I suppose someone might enjoy it as a first course however in our home this fits firmly in the dessert category. While a 24 hours recipe might seem daunting there is a lot of downtime between steps and a most of that time can be a long overnight rest in the refrigerator. I think active time is around a hour, spread across maybe 2 hours.
I’ll repeat this hint at least twice more, thaw the strawberries in the refrigerator the night before you want to make the recipe. Maybe you need 48 hours before you start. Trust me, the end product is worth the wait.
This is a fine make ahead recipe. You could make this up to 3 days in advance and the pretzel base will remain fairly crisp.
Strawberry Pretzel Salad
Active time: 1 hour
Total time: 7 hours minimum (24 hours would be better)
- 3 lbs. frozen strawberries, thawed
- 12 Tbsp. (1 1/2 sticks) unsalted butter, melted and cooled
- 6 1/2 oz. pretzel sticks
- 2 1/4 cups granulated sugar, divided
- 8 oz. room temperature cream cheese
- 1 cup heavy cream
- 3 lbs. frozen strawberries, thawed
- 1/4 tsp. salt
- 1 envelope unflavored gelatin (see note)
- 1/2 cup cold water
- Take your strawberries out of the freezer, stick the unopened bag in a bowl and slip them into the refrigerator over an overnight thaw.
- Place a rack in the center of the oven and preheat the oven to 400°F. Spray 13 by 9-inch baking pan with vegetable oil spray. Take the strawberries and cream cheese out of the fridge so they can come to room temperature.
- At any point forward you can slice up 1 pound of the strawberries and set them aside. You’ll need them in step 9.
- Melt the butter by your preferred method (see note) and set aside to cool while you complete the next step.
- Place the pretzels and 1/4 cup of sugar in your food processor and pulse 15-20 times until you have coarse pretzel crumbs. Pour in the slightly cooled butter and pulse another 8-10 times to incorporate it. Transfer pretzel mixture to the prepared pan and use the bottom of measuring cup to press crumbs into bottom of pan. Bake for 10 minutes, rotating pan halfway through baking. Transfer crust to a cooling rack and allow it to rest for at least 20 minutes.
- Beat the cream cheese and 1/2 cup sugar with a stand mixer on medium for about 2 minutes. Slowly add the heavy cream and, once incorporated, increase the speed to medium-high for 1 minute. Spread the cream cheese mixture over the cooled pretzel crust, cover with plastic wrap and then refrigerate it for at least 30 minutes.
- Next up we finally get to those thawed strawberries. Place 2 pounds of the strawberries, plus any juice that came out during thawing, into the bowl of the food processor. Process until pureed smoother, 30-45 seconds. Transfer the pureed strawberries into a fine strainer set over a medium saucepan. Use the bottom of a ladle to gently push the puree thorugh the strainer, leaving behind the seeds.
- Stir in the remaining sugar, and the salt. Cook over medium heat, stirring occasionally, until bubbles begin to appear around the side of the pan, about 5 minutes. Note, the sugar should be completely dissolved. Remove pan from heat and set aside to cool briefly.
- Add the water to a large bowl and sprinkle the gelatin over it. Let sit for about 5 minutes to allow the gelatin to soften. Whisk the strawberry puree into the gelatin and add the sliced strawberries. Refrigerate for 45 minutes to an hour until the gelatin thickens slightly; it should start to cling to the side of the bowl.
- Carefully pour the strawberry gelatin over the cream cheese layer. Recover with plastic wrap and refrigerate until the “salad” is fully set-up. That’s at least 6 hours; a 20+ hour rest couldn’t hurt.
The original recipe I worked from called for 4 1/2 teaspoons of unflavored gelatin. In my experience that is what is found in 1 envelope of the name-brand unflavored gelatin that I see in most megamarts. You might want to check the first time you make this recipe.
Final Reminder – you’ll be much happier if you thaw the strawberries overnight prior to making this dish.
Browned butter and dark brown sugar combined equals something delightful. These cookies are pretty sweet yet I’m pretty sure you’ll find yourself reaching for a second one.
We came across the original recipe in Cook’s Illustrated. While we enjoy reading the magazine, and watching the TV programs by the same producers, I think they tend to overwrite their recipes. I’ve tried to simplify the instructions while giving you advance notice that some ingredients are used in different steps.
Brown Sugar Cookies
Servings: ~30 cookies
Prep time: 5 minutes
Total time: 90 minutes
- 14 Tbsp. unsalted butter, divided
- 1/4 cup granulated sugar
- 2 cups packed dark brown sugar, divided
- 2 cups plus Tbsp. all-purpose flour (~300g)
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. table salt
- 1 egg and 1 egg yolk
- 1 Tbsp. vanilla extract
- Preheat the oven to 350°F with a rack in the middle of the oven. Line 2 rimmed baking pans with parchment.
- Place 4 tablespoons of unsalted butter in a the bowl of a stand mixer and set it aside. Heat the remaining butter in a stainless-steel skillet over medium heat until melted. Continue to cook until the butter is dark golden brown and you smell a nutty aroma. You’ll want to swirl the melted butter after it melts to ensure even browning. Add the browned butter to mixer bowl and allow to cool for 15 minutes.
- While the butter cools mix the granulated sugar with 1/4 cup of packed brown sugar in a shallow dish, such as a pie plate, until well combined. In a separate bowl whisk together the dry ingredients (flour, soda, powder and salt). Finally combine the egg, extra yolk and vanilla in a small bowl and beat until blended. All 3 bowls can be set aside.
- When the butter is cooled add the remaining dark brown sugar and beat until combined. Scrape down the sides of the bowl and add the egg mixture. Beat again until combined and scrape once more. Finally add the dry ingredients and mix until just combined. This is a dense dough so you might want to give your mixer a break if it sounds like it is straining.
- Use a disher to scoop out 12 balls of dough. Roll each between your hands and then toss with the reserved sugar. Place 12 coated dough balls on one of the baking sheets. Bake for 7 minutes, rotate the pan, and finish baking for 6 additional minutes.
- While the first pan of cookies bakes you can scoop up, form and coat the remaining dough. I usually usually end up with about 2 1/2 dozen cookies.
I use a #40 disher to get ~30 cookies. You can tell the disher size by the number stamped into the sweep inside the bowl of the disher. In theory the stamped number indicates the number of scoops necessary to fill a 32 oz. container. Dishers are widely used in food services to control portion size.
Our friend G celebrated his birthday this past weekend and IMHO birthdays require cake. He requested a cake of the red velvet variety. After a bit of research I came up with the following recipe. When finished I frosted it with cream cheese frosting for a delicious result.
Sadly, despite a whole bottle of gel paste food coloring, this cake did not turn out red. It was, however, a very delicious chocolate cake and I’m pretty sure part of deep chocolate color came from all the red dye. So I updated the name of the recipe and kept the food coloring.
Very Chocolate Cake
Prep time: 30 minutes
Total time: 1 hour 10 minutes plus cooling time
- 2 1/4 cups cake flour
- 1/2 cup unsweetened cocoa, sifted
- 1 tsp. baking soda
- 1/2 tsp. table salt
- 1 1/2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 oz. red food color
- 2 large eggs
- 2 tsp. vanilla
- 1 cup buttermilk
- 1 tsp. vinegar
- baking spray
- Preheat oven to 350°F. Spray a 13″x9″ with baking spray and then use a sheet of parchment paper to create a sling inside the pan.
- Combine flour, cocoa, soda and salt in a bowl and whisk together. Set aside.
- Place the sugar and butter in the bowl of a stand mixer and beat on medium-high until fluffy. While butter beats beat the eggs and food coloring together. Add the egg mixture to the butter/sugar and beat until combined.
- Combine the buttermilk, vinegar and vanilla. Add a third of flour mixture to the butter/sugar followed by half the buttermilk mixture. Beat on low until just combined then repeat with another third of the flour and the remaining buttermilk. Beat again until just combined and add the remaining flour. Scrap the beater and give the batter a final stir by hand.
- Transfer the batter to the prepared pan and distribute evenly. Bake for 35-40 minutes, rotating the pan 180° half way through cooking. Cake is done when a toothpick inserts in the middle comes out clean.
- Cool for at least 30 minutes before cutting. Cool for 2 hours before frosting.
I used gel food coloring paste in place of liquid food coloring. With a white or yellow cake batter the coloring paste produces a very vibrant hue. Red velvet being a chocolate based cake came out more murky red-brown.
I took inspiration from a couple of recipes I found online, which you can view here, here, and here.
Certain cakes go best with certain icings. A carrot cake with out cream cheese frosting is just isn’t the same. I also use this for red velvet cake.
Cream Cheese Frosting
Servings: enough to frost a 13″x9″ cake (or probably 2 8″ rounds)
Prep time: 2 minutes
Total time: 10 minutes
- 12 oz. room temperature cream cheese
- 12 oz. room temperature unsalted butter
- 2 tsp. vanilla
- 24 oz. powdered sugar
- 2-3 Tbsp. milk or heavy cream
- Combine the cream cheese and butter in the bowl of a stand mixer. Beat on low for about 30 seconds to break out both and move to high for 2 minutes to cream both ingredients together.
- Reduce the speed to low once again and add the vanilla. Beat on medium for 30 seconds to incorporate.
- Once more reduce the speed to low and add about a third of the sugar and a tablespoon of milk. Beat until combined and repeat with the second third of sugar and another tablespoon of milk.
- Add the remaining sugar and once combined with the frosting increase the mixer speed to high. Beat for 1 minute to incorporate air and increase the volume of the frosting.
It’s important for the cream cheese and butter to sit at room temperature for at least 30 minutes before making this frosting.
12 oz. of cream cheese is 1 1/2 packages and 12 oz. of butter is 1 1/2 sticks at my mega-mart.