christmas vanilla roll cake recipe

INGREDIENTS:

Vanilla Roll Cake
• 2 eggs
• 3 egg yolks
• 1/2 cup (100 grams) sugar
• 1 teaspoon vanilla extract
• 1/3 cup (30 grams) sifted cake flour
• 3 tablespoons (30 grams) cornstarch
• 1/4 cup red & green Wilton batter bits (found at WalMart)
• 2 egg whites
• 1 tablespoon sugar
Vanilla Buttercream
• 1 cup Land O'Lakes butter, room temperature
• 3 cups (360 grams) powdered sugar
• 3-4 tbsp red & green sprinkles
• 1 teaspoon vanilla extract
• 1-3 teaspoons heavy cream
Decorations
• 4 oz white chocolate
• red & green sprinkles

INSTRUCTIONS:

1. Heat the oven to 450F.
2. Line a 17X12" jelly/sheet pan with parchment paper. Set aside.
3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
5. Fold in the batter bits as well.
6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
Vanilla buttercream
10. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
11. Lower the speed and slowly add the sugar, 1/2 cup at a time.
12. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
13. Add few drops of heavy cream until it reaches the consistency you desire.
14. With a spatula fold in the sprinkles.
15. Gently unroll the cake and spread the buttercream evenly all over it.
16. Roll it again and place in the fridge for a couple of hours.
17. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
18. Let the chocolate settle for few minutes and slice the cake.

Source :roxanas

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CHEESECAKE FACTORY AVOCADO EGG ROLLS RECIPE

INGREDIENTS:

• 1 cup vegetable oil
• 3 avocados, halved, peeled and seeded
• 1 roma tomato, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers
FOR THE CILANTRO DIPPING SAUCE
• 3/4 cup fresh cilantro leaves, loosely packed
• 1/3 cup sour cream
• 1 jalapeno, seeded and deveined, optional
• 2 tablespoons mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

• To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
• In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
• Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with cilantro dipping sauce.

Source :damndelicious

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Soft & Chewy Oatmeal Raisin Cookies Recipes

INGREDIENTS:

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs 
• 1 Tablespoon vanilla extract (yes, Tablespoon!)
• 1 Tablespoon molasses
• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (140g) raisins 
• 1/2 cup (64g) chopped toasted walnuts (optional)

INSTRUCTIONS:

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Source :sallysbakingaddiction

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Omelet Breakfast Bites Recipes

INGREDIENTS:

• Omelet Breakfast Bites
• INGREDIENTS
• 36 Tater Tots
• 1/2 cup diced Ham
• 1/2 cup diced Peppers
• 7 Eggs
• 1/4 cup Milk
• 1/4 cup shredded Cheddar Cheese
• Salt to taste
• Pepper to taste

INSTRUCTIONS:

1. DIRECTIONS
2. Preheat oven to 400.
3. Grease a muffin pan liberally. These tend to stick, so you can also use a cupcake liner, but add 5 minutes to 20 minute cook time.
4. Place 3 frozen tater tots in the bottom of each muffin tin and bake for 10 minutes.
5. Remove and press the tots down to form a base using a glass or measuring cup.
6. Return to oven and bake for 5 more minutes.
7. Remove from oven.
8. Reduce oven temperature to 350.
9. Top each cup with about 1/2 tablespoon of diced ham and 1/2 tablespoon of diced peppers.
10. Whisk together the eggs and milk and pour the mixture into each muffin tin nearly to the top.
11. Sprinkle each with a little shredded cheese.
12. Bake for 20 minutes or until egg is cooked.

Source :amittenfullofsavings

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Raspberry Swirl Sweet Rolls Recipes

INGREDIENTS:

DOUGH

• 1 cup (120ml) milk
• 2/3 cup (135g) granulated sugar
• 1 and 1/2 tablespoons active dry yeast (2 standard size packets)
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 2 large eggs
• 1/2 teaspoon salt
• 4 and 1/2 cups (562g) all-purpose flour, plus more for dusting/rolling

FILLING

• One 10-oz. package frozen raspberries (NOT thawed)
• 1/4 cup plus 2 Tablespoons (80g) granulated sugar
• 1 teaspoon cornstarch

GLAZE

• 1 cup (120g) confectioners' sugar
• 3 Tablespoons (30ml) heavy cream (or half-and-half or milk)

INSTRUCTIONS:

Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.

Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.

Line the bottom of a 9x13 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10x24 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.

Make The Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Cut into 16 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan - this is OK.

Preheat the oven to 400F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.

Make The Glaze: In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.

Make Ahead: During the second rise, cover the sliced rolls and let sit overnight at room temperature before baking.   Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date.  Glaze right before serving.

Source :sallysbakingaddiction

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Blueberry Almond Cookies with Cherry Lychee Jam Recipe

INGREDIENTS:

• 8 oz blueberry almonds
• 1/4 cup dried blueberries
• 1 1/2 cups all purpose flour
• 1 stick butter, cut in squares
• 2 tablespoons sugar
• 1 teaspoon lavender (optional)
• 3 - 4 tablespoons water
• 1 lbs pitted cherries
• 8 - 10 lychee fruit, peeled, seeds removed
• 1/2 cup powdered sugar

INSTRUCTIONS:

1. In a food processor, and blend until fine. Add the flour, butter and sugar. Mix until the contents resemble crumbs. Add the water (and the lavender if you are using it) 1 tablespoon at a time until a dough forms.
2. Remove from the food processor and roll into a ball. Wrap in plastic wrap and flatten to a disc. Refrigerate for about 30 minutes.
3. While the dough is chilling, preheat the oven to 350 degrees.
4. Place the cherries, lychee and sugar in a saucepan and heat on medium until the fruit releases its juices and begins to thicken. Set aside.
5. Roll out the dough until it is about 1/4 inch thick. Cut out circles (I used a glass cup that is approximately 3 inches in diameter).
6. Place a dollop (about 1 - 1 1/2 tablespoons) of the cherry-lychee mixture in the middle of each circle and pinch the outside of the dough to form a triangle.
7. Place on a baking sheet lined with parchment paper and bake for about 15 minutes, or until golden brown.

Source :cookienameddesire

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S’Mores Stuffed Cookies Recipes

INGREDIENTS:

• 1 1/4 cup all purpose flour
• 1 1/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 6 - 7 sheets (about 1 cup or 90 grams) of honey graham crackers, depending on crumb size
• 1 1/2 teaspoon ground cinnamon
• 1 cup butter, room temperature
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup semi-sweet chocolate chips
• 1/2 cup roughly chopped milk chocolate
• 2 cups mini marshmallows

INSTRUCTIONS:

1. Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
2. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
3. Cream the butter and sugar together until fluffy.
4. Slowly add the eggs one at a time, then the vanilla.
5. Slowly add the flour mixture until just incorporated.
6. Fold in the graham crackers and chocolate chips.
7. Take a tablespoon of the cookie and create a small indentation.
8. Stuff 4 - 5- mini marshmallows into the indentation. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
9. Place the cookies on a baking sheet and cover. Chill in the refrigerator overnight, up to three days.
10. Preheat the oven to 350 degrees.
11. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
12. Use a spatula to immediately remove the cookies to cool on a wire rack.
13. Store in an airtight containter and enjoy within 24 hours.

Source :cookienameddesire

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Hearty Beef Stew Recipe

INGREDIENTS:

• 5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
• Salt and pepper
• 2 tablespoons canola oil
• 2 medium yellow onions, finely chopped
• 1 (6-ounce) can tomato paste
• 2 cups low-sodium chicken broth or beef broth
• 3 tablespoons soy sauce
• 2 bay leaves
• 1 pound carrots, peeled, and cut into 1-inch pieces
• 1 pound red potatoes, washed and cut into 1-inch pieces
• 1 teaspoon dried thyme
• 2 tablespoons Minute tapioca
• 2 cups frozen peas

INSTRUCTIONS:

1. After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
2. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
3. In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
4. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Source :melskitchencafe

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