Monday, August 14, 2017

Strawberries and Whipped Cream CakeRoll - Family Favorite Recipe

6:59 AM Gail @Purple Hues and Me Family recipes 15 comments

Welcome Friends to our Monthly Challenge Blog Hop!

Across the Boulevard

My Husband Has Too Many Hobbies
Purple Hues and Me
Stone Cottage Adventures
Two Chicks and a Mom

Olives n Okra

On the second Monday of each month, our group of talented bloggers share their themed creations of either UPCYCLING, FAVORITE FAMILY RECIPES or DOLLAR STORE CRAFTS for the month. The theme for August is Old or New Favorite Family Recipes.

Unfortunately, I don't have any recipes that were passed down in the family, but I do remember my mom making some of the best comfort food dishes while I was growing up, although she wasn't a very good cook. But my Dad loved her cooking and was always praising her - the kids, not so much. As a result, I've started collecting a few of my own family favorites that I love.

If you know anything about me, you know that I love strawberries and I love whipped cream! Discovering a scrumptious recipe that includes both of them together is a form of euphoria for me! Ahhhh! I found this recipe, "Strawberry Shortcake Cake Roll" awhile back from Crazy for Crust and it has become a family favorite! Most cake rolls give off the look of being delicate and classy with a degree of difficulty to make and this one is no exception. But you won't believe how easy this lip-smacking strawberries and cream cake roll is to put together. And the best part I love about discovering this recipe is the awesome frosting that covers the cake roll and that's mixed with strawberries for the filling! It's to die for!!!! The frosting is made with cream cheese and is very light and creamy and not at all too sweet - but oh, so delicious! And the mixture of strawberries and cream is absolutely divine!!! I've often made the whipped cream frosting separately just as an added touch to many desserts!

So let's get started with gathering the ingredients:

For the Cake

3 Large Eggs

3/4 C Sugar

1 Tablespoon vegetable oil

1 Teaspoon baking powder

1/4 Teaspoon salt

1 Teaspoon vanilla extract

3/4 Cup All purpose flour

Powdered sugar

For the Filling and Frosting

8 Ounces softened cream cheese

1/2 Cup sugar

1 Teaspoon vanilla

2 Cups cold heavy whipping cream

1 Pound Fresh Strawberries

Directions:

Preheat oven to 350°F. Line a 10×15” jelly roll pan with parchment paper. Spray the paper with baking spray with flour.
Place eggs in a large bowl and beat at medium mixture speed for 5 minutes until foamy. Add sugar and mix for 2 more minutes, until the mixture is slightly thickened. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading with a spatula. Tap the pan on the counter to release air bubbles, then bake for 10-15 minutes (depending on your oven) or until the top is browned and the cake springs back when touched lightly.
While the cake is baking, place a clean, dry kitchen towel on the counter. Spread about 1/4 cup powdered sugar on top of the towel to prevent the towel from sticking to the cake.

Remove the hot cake from the oven. and using oven mitts, turn the cake onto the towel, removing the pan and carefully peeling the paper from the cake.

Carefully roll the towel and cake together, moving slowly, rolling as tightly as possible without cracking. The towel will end up rolled inside the cake.
Cool the cake on a wire rack, seam side down.
For the filling: place cream cheese and sugar in the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the cold heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.
To fill cake: wash and dry the berries. Slice about 3/4 of the berries into small pieces, then pat the pieces dry. The rest will be used on the topping. Carefully unroll the cake, removing the towel. Spread some of the whipped cream mixture on top and sprinkle with the chopped strawberries. Carefully roll the cake back up as tight as possible. Wrap the cake roll in plastic wrap and chill until ready to top and serve.
To serve: frost the cake roll with remaining whipped cream and remaining berries.

This awesome cake is best eaten within a few days because of the fresh berries. But trust me, you'll have no problem doing just that!

And I'm sure, if you love strawberries like I do, you will want to try this easy to follow recipe real soon!

Be sure to stop by and visit my co-hosts for their delicious favorite family recipes, too! You won't be disappointed!

And don't for get to come back next month for our

Dollar Store Craft Challenge Blog Hop!

Thank's for stopping by,

Monday, May 8, 2017

Apple Fritter With Raisins Bread - Monthly Challenge Blog Hop

Welcome friends to our Monthly Challenge Blog Hop!

On the 2nd Monday of each month, a group of talented bloggers share their themed creations for the month, be it Upcycling, family Recipes or Dollar Store Crafts. This month, we are sharing family Recipes, new or old!

Today, I'm sharing with you a new recipe that's becoming a family favorite!

My hubby loves apple fritters with raisins. He doesn't find raisins in apple fritters too often, so when he does, he buys a lot! And that's notgood! From the time we were dating until now, I hear quite often, apple fritters, apple fritters, apple fritters! Oh, and I forgot to tell you he loves baked bread, too! So when I saw a recipe and a easy to follow video for apple fritter bread, I knew this was a way for him to enjoy the best of all three, apple fritters, raisins and bread! And it's so easy to make despite the many steps. This recipe was adapted from TipHero.com, a very popular website.

APPLE FRITTER WITH RAISINS BREAD

INGREDIENTS

· ⅓ cup brown sugar

· 2 teaspoons ground cinnamon, divided

· 2 Granny Smith apples, peeled and diced

· ⅔ cup raisins

· ½ cup butter, room temperature

· ⅔ cup granulated sugar

· 2 eggs

· 1-½ teaspoons pure vanilla extract

· 1-½ cups all-purpose flour

· 1-¾ teaspoons baking soda

· ½ cup + 1 tablespoon milk, divided

· ½ cup powdered sugar

DIRECTIONS
1. Preheat oven to 350F degrees. Spray a 9"x5" load pan with pan spray. Set aside.
2. In a small bowl, combine brown sugar with 1 teaspoon of cinnamon.
3. In another bowl, combine the diced apples with the remaining 1 teaspoon of cinnamon and stir to mix. Set aside.

4. In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in, one at a time until completely mixed. Add the vanilla extract and mix.
5. In a medium bowl, whisk together the flour and baking soda.
6. Add the ½ cup of milk and mix until smooth.
7. Add flour and baking soda mix to the butter mixture, and stir until well-blended.
8. Pour half of the batter into the prepared loaf pan. Layer half of the apple and raisin mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples and raisins into the batter.

9. Add the remaining batter to the pan, followed by the remaining apples, raisins and brown sugar mixture. Lightly press the apples and raisins into the batter and swirl the brown sugar between the apple chunks and raisins into the batter.
10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.
11. While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread. Sorry, I didn't add the glaze to mine.