Cindy's Recipes and Writings

Fig Jelly Roll

Posted on December 21, 2018 by Cindy Kerschner

Figs top my list of dried fruit for baking. Naturally sweet figs make a delicious jam. A perfect filling for a Christmas jelly roll.

Never made a jelly roll? No worries! Sponge cake is pliable and so easy to roll.

The best part is sponge cake rolls accept a variety of fillings. I’ve used cream cheese based spreads, jelly, chocolate spreads, even peanut butter.

For a holiday, Christmas feel, figs are a great choice. Figs easily transform into a spreadable jam that you can keep refrigerated for up to 2 weeks.

A light sprinkling of powdered sugar before serving makes a beautiful presentation! One of the best parts about making your own cake rolls is slicing it as thick as you want it! Thin or thick, you choose!

Maybe one of each?

Fig Jelly Roll

Food for Thought…What is your favorite filling for cake rolls? Do you prefer jelly, cream or a spread like chocolate? I’d love to hear your ideas in a comment below!

Yum

Fig Jelly Roll

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 12 slices

Serving Size: 1 slice

Fig Jelly Roll

Add 15 minute cooling time before unrolling cake to fill.

Ingredients

filling

1 cup figs, chopped
1 cup sugar
1/2 cup water

Cake

3 eggs
1 cup sugar
5 Tablespoons water
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt

Instructions

filling

Combine figs, sugar and water in a small saucepan. Bring to a boil and cook until figs are soft and syrup has formed. Whisk into thick jam. Set aside.

cake

Line a jelly roll pan with parchment paper
Beat eggs on medium speed until thick and lemony colored.
Gradually add the sugar.
Mix in water and vanilla.
Add flour, baking powder and salt.
Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
Unroll. Spread filling.
Leave about a 1/2-inch of cake exposed on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.
Roll without the towel cool then refrigerate.

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Posted in cake, Christmas, dessert, holiday, What's For Dinner? | Tagged fig | 6 Comments

Salted Butterscotch Fudge #FantasticalFoodFight

Posted on December 19, 2018 by Cindy Kerschner

Salted Butterscotch Fudge- easy 4 ingredient recipe. Quick set, ready to eat in less than a hour.

December Fantastical Food Fight is all about homemade candy. Don’t forget to scroll down and check out all the delicious candy recipe links!
Our theme for the month is: CANDY. Your recipe must be a CANDY recipe. This can be hard candy, fudge, toffee, truffles, taffy, etc.

Making candy is always fun. Fudge is one of my favorites to create. What better gift is there to give or get for the holidays?

Salted Butterscotch Fudge

Yum

Salted Butterscotch Fudge

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 16 to 20 pieces

Serving Size: 1 each

Salted Butterscotch Fudge

Ingredients

2 (11-ounce) bags butterscotch chips
1/4 cup butter
1 14-ounce can sweetened evaporated milk
1 tablespoon coarse sea salt

Instructions

Spray a 8x8-inch pan with cooking spray. Line with parchment paper. Spray paper with cooking spray.
Place butterscotch chips and butter in a microwave safe bowl. Melt in 20 second intervals, stirring each time until melted.
Add melted chips to milk in a small saucepan. Heat, stirring constantly until smooth. Pour in prepared pan and cool slightly before sprinkling with desired amount of salt.
Refrigerate until firm before cutting.

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Food for thought…What is your favorite type of candy? Is it fudge, caramels, nougats, hard candy, filled chocolates? I’d love to hear your thoughts in a comment below!

Interested in joining the fun? You can get all the details and sign up at Fantastical Food Fight.

Take time to check out these candy recipes from Fantastical Food Fight bloggers!

An InLinkz Link-up

Posted in candy, What's For Dinner? | Tagged butterscotch, fudge | 14 Comments

7 Piece Handy Kitchen Tools #Giveaway

Posted on December 17, 2018 by Cindy Kerschner

This giveaway is sponsored by Deiss Kitchenware. I received a product samples and kitchen tools to give away. I received no further compensation. All opinions are my own.

Everyone can use a little help in the kitchen. Extra tools always come in handy! Enter to win a prize pack from Deiss Kitchenware including:
Deiss PRO Digital Meat Thermometer – Lightning Fast Precise Readings with Backlight Display, Memory Function and Calibration for Coffee, BBQ, Beef, Pork, Poultry, Fish – Instant Read Thermometer

Deiss ART 5-piece Nylon Utensil Set — Soup Ladle, Slotted Turner, Spaghetti Server, Serving Spoon, Slotted Serving Spoon — Safe for Non-stick Cookware — Dishwasher Safe

Deiss PRO Citrus Zester Grater — Parmesan Cheese Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits-Razor-Sharp Stainless Steel Blade, Protect Cover, Dishwasher Safe

Find more great Deiss Kitchenware products on AmazonDeiss Kitchenware

Enter the Giveaway!

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4. Prizes- 1 (#) winner(s) will receive [(1) Deiss 7 piece kitchen tool set] (approximate retail value or “ARV”: $60.00) All federal, state and/or local taxes, fees, and surcharges are the sole responsibility of the prize winner. Failure to comply with the Official Rules will result in forfeiture of the prize.
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Posted in giveaway | 1 Comment

Raspberry Mousse Topped Chocolate Cakes

Posted on December 13, 2018 by Cindy Kerschner

Raspberry Mousse Topped Chocolate Cakes serve creamy fruited mousse on light, chocolate sponge cake. Garnish with raspberries and mint. An any occasion treat or just because.

Welcome to December’s Improv Cooking Challenge!

December’s secret ingredients…Chocolate and Raspberries!

This happens to be a favorite combo of mine. For today’s recipe, I’m bringing back my Raspberry Mousse. Originally I filled homemade chocolate cups with this fluffy stuff.

This time I switched to pairing raspberry mousse with chocolate sponge cake cutouts. Sponge cake is super easy to work with for this kind of dessert.

Think jelly roll aka sponge cake.

If you’ve made homemade jelly rolls, you can appreciate sponge cake. Moist, flexible and doesn’t get soggy easily. A great choice for showcasing toppings!

Frozen raspberries work well for the mousse. I boil the raspberries with sugar to make a syrup. Then I strain out the seeds. You don’t need to remove the seeds, we just prefer it that way.
Prepare the cake in a jelly roll pan. It comes out the perfect thickness for cutouts! You can dip your ring mold or cutter in flour or cocoa to make cake release easier.

Do yourself a flavor favor. Top your mousse with raspberries and fresh mint!

Print
Yum
Raspberry Mousse Topped Chocolate Cakes

Prep Time: 40 minutes
Cook Time: 20 minutes

Yield: 12 servings
Serving Size: 1 each

Ingredients
cake
6 eggs
2 cup sugar
10 Tablespoons water
2 teaspoons vanilla
2 cup flour
1/4 cup cocoa
2 teaspoon baking powder
1/4 teaspoon salt
mousse
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups fresh or frozen raspberries
1 teaspoon sugar
1 teaspoon unflavored gelatin
2 Tablespoon raspberry juice (from pulp)
cake
Line a jelly roll pan with parchment paper
Beat eggs on medium speed until thick and lemony colored.
Gradually add the sugar.
Mix in water and vanilla.
Add flour, baking powder and salt.
Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
Loosen the cake around the edges if needed. Cool 10 minutes in pan. Move cake leaving paper intact, to cool on a rack. Cut cooled cake into desired shapes.
Instructions
cake
Line a jelly roll pan with parchment paper
Beat eggs on medium speed until thick and lemony colored.
Gradually add the sugar.
Mix in water and vanilla.
Add flour, cocoa, baking powder and salt.
Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
Loosen the cake around the edges if needed. Cool 10 minutes in pan. Move cake leaving paper intact, to cool on a rack. Cut cooled cake into desired shapes.
mousse
In a cold bowl (the colder the better), whip cream, powdered sugar and vanilla together to form stiff peaks. Refrigerate.
Bring berries and teaspoon of sugar to a boil over medium heat. Whisk to dissolve sugar. Cook to soften berries to a pulp. Cool and mash. Run pulp through a sieve to remove seeds if desired.
Set an empty bowl over a bowl of hot water. Mix gelatin with the Tablespoon of raspberry pulp juice over the hot water to dissolve. Add to the pulp. Mix.
Fold whipped cream into pulp. Chill.
Assemble dessert by topping cake shapes with mousse. Garnish with raspberries and mint if desired.
Notes
Plus cooling time for cake and pulp.
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Raspberry Mousse Topped Chocolate Cakes

About Improv Cooking Challenge
Open to food bloggers and foodies alike. Two ingredients are assigned each month and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in this group
on Facebook at https://www.facebook.com/groups/improvcooking/
Are you up to the challenge?