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Chocolate Covered Strawberry Cake Roll!

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Chocolate covered strawberry Cake roll!!This strawberry cake rolled with vanilla buttercream and dark chocolate ganache is not only a pretty Valentines Day treat, but such a yummy one!  Plus, it looks A LOT harder to make than it really is!

February 1st.  How can the first month of this year be gone already?  I had already written a post for for this week when I looked at the calendar and thought, oh my- it’s time for a Valentine’s dessert!  I had an unexpected day off of work this week and decided to experiment with turning an ordinary cake mix into a cake roll.  I absolutely loved the results!  Cake rolls will always be a little fussier than plain old cakes, but look at how cute it is…!  If you’ve never made a cake roll, I will try to explain it as we go.  I have a few pictures, but if you want a few more click here for my pumpkin roll recipe.

INGREDIENTS:

  • One boxed strawberry cake mix (I used Pillsbury this time)
  • Water, oil and eggs (we will adjust the amounts from the box just a bit!)
  • 1/2c. heavy whipping cream
  • 1 c. dark chocolate chips
  • 2 sticks (8 oz) butter
  • 1 1/2 c. powdered sugar
  • 1 T. clear vanilla flavoring.

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make boxed cake mix, but add just a little less oil and water.  The Pillsbury mix called for 1 cup of water and 1/3 cup of oil.  I used 3/4 c. water and 1/4 c. oil instead.  I used the same # of eggs (3)
  • Cover the bottom of a standard jellyroll pan (mine is about 12″ by 17″, and about 1″ deep) with waxed paper- allowing the paper to extend just a bit over each end.
  • Lightly spray with non-stick cooking spray.
  • Pour cake batter into pan and gently spread it out to cover the entire bottom in a thin, but even layer of cake.
  • Bake at 350F degrees for 15-20 minutes- checking often to make sure it isn’t browning too much.
  • Remove pan from oven, sprinkle a clean kitchen towel with powdered sugar, lay it powder side down on the top of the cake and holding the towel in place, flip the pan over onto a flat surface.  You will have your powdered towel, the cake on top and wax paper on top of the cake.
  • Peel the wax paper off and gently roll the cake up in the towel, rolling from one short end to the other- keep the towel on the bottom and wrap it up with the cake.
  • Refrigerate for one hour.
  • While this is in the fridge, make your ganache and butter cream.
  • For the ganache: heat 1/2 c. of whipping cream in a medium saucepan until it starts to bubble around the edges.  Turn off the heat. Add the dark chocolate chips and cover for 5-10 minutes.  Stir until smooth and creamy.
  • For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy.
  • After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.
  • Gently and evenly spread ganache over entire surface of the cake roll.
  • Gently and evenly spread the buttercream over the ganache.  This part was a little tricky- I wanted to make sure I didn’t mix the two layers, so I scooped the buttercream in little bits all over the top and then spread it a little at a time.

Spread chocolate over the cake roll...Add buttercream over chocolate!!  YUM!

  • Gently roll the cake back up, leaving the towel behind.  Carefully lift it on to a large plate and refrigerate it until the buttercream and ganache harden up.

The 1st time I made this it rolled beautifully and I just sprinkled it with powdered sugar….then when I made it for taking photos it cracked as I rolled.  This sometimes happens with cake rolls and there’s an easy fix: make another batch of ganache and pour it right over the top!  I think I actually liked it better this way!  You can’t even tell it cracked, see:

Cake roll cracked!!!!Chocolate covered Strawberry cake roll-- all fixed!!!

When it is chilled, slice it and serve it with whipped cream and maybe even some chocolate covered strawberries?  So yummy!!!!

Chocolate Covered Strawberry Cake Roll!!!My thoughts: I really had fun making this dessert.  There’s just something about the pink cake and all that gooey chocolate that makes me smile!  I hope this cake brings a smile to the faces of all the ones you love this Valentine’s Day!  Enjoy!!!   ~r

Want some other fun Valentines Day ideas?  Click on the picture to be taken to the recipe.

Dark Chocolate Ganache CupcakesPeppermint marshmallow crunch barsSweetheart browniesOld Fashioned Red Velvet Cake

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A big pile of cupcakes!

Pile of Cupcakes!Make everyone smile with a stack of three colorful cupcakes!  Made with peanut butter cups, these mini-cupcake decorations are SO yummy with the chocolate cupcake they top.  The occasions you could serve these at are endless.  What a fun New Year’s Eve party treat, or birthdays?  What about a Dr. Seuss themed party?  SO much fun!!!!  Here’s how to put them together:

INGREDIENTS:

  • One boxed dark chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 sticks (8 oz) salted butter (softened)
  • 2 sticks (8 oz) unsalted butter (softened)
  • 3 cups of powdered sugar
  • 2 tsp clear vanilla
  • 24 Reese’s miniature peanut butter cups (unwrapped)
  • 24 Reese’s minis peanut butter cups
  • Wilton Icing Colors
  • sprinkles, jimmies to decorate cupcakes

DIRECTIONS:

  • Make cupcakes according to the box.  I used brown cupcake liners to match the chocolate on the peanut butter cup toppers.
  • Cool cupcakes completely.
  • Make butter cream frosting by combining butters, powdered sugar and vanilla in a large mixing bowl.
  • Beat on high until frosting is light and fluffy.
  • Divide frostings into bowls and color using icing gels.  I made 5 colors, but you can do however many you want.
  • Pipe frostings on top of cupcakes and (using a smaller tip) pipe frosting on top of the two sizes of peanut butter cups.  (I clipped both corners of a zip top bag and put the large tip in one and the small in the other.  I piped the large cupcakes 1st and then squeezed the remaining frosting into the other corner and piped the frosting on the Reese’s cups.)
  • Gently stack the tiny cupcake on the medium and the medium on the full-size. (this buttercream recipe worked GREAT for these- it is nice and firm and hardens just a bit as it sets.  I didn’t lose even ONE topping!)
  • Decorate with sugars and jimmies as desired I used Red Sixlets Candy  for the large cupcakes and they looked so cute- like cherries!

 

Dr. Seuss Cupcakes!Aren’t they fun?  I just couldn’t stop taking pictures!

Fun Birthday Cupcakes!My thoughts: Goodness these cupcakes made me happy.  My friend Danielle and I made them together and we both kept saying, “Ah! They are so CUTE!”  My neighbors and coworkers were the recipients of these treats and the smiles when they saw them made my day!  I love easy ideas that are high on the “WOW” factor.  To give credit where it is due, my friend Megan from Happily Ever After Cakes pointed this idea out to me on Edible Crafts.  They had only used one cupcake topper, but I love it so much with two!!  Enjoy!!!!!!  ~r

Cupcake toppers

Need some ideas for your upcoming New Years Eve Party?  Try these fun treats!  Click on the image to be taken to the recipe:

Raspberry Confetti KissesConfetti CupsStrawberry Lemonade Birthday Cake!Cotton Candy Fizz

Gingerbread Cake Roll with Maple Cream Filling

Gingerbread Cake Roll A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween.  I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form.  If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes.  The flavors together are wonderful!  Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

  • 1 1/4c. flour
  • 1 1/4 t. baking soda
  • 1 T. ground ginger
  • 1 T. ground cinnamon
  • 1 t. ground cloves
  • 1 egg
  • 1/2 c. warm water
  • 1/3 c. sugar
  • 1/3 c. molasses

Filling:

  • 2 c. powdered sugar
  • 1/3 c. butter (melted)
  • 1 t. maple flavoring
  • 1/2c. white chocolate chips (melted)
  • 1-2 T. water to get spreadable consistency.

DIRECTIONS:

  • Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
  •  Blend together flour, baking soda, ginger, cinnamon and cloves.
  • Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
  • Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
  • Bake for 15 minutes (until the cake springs back to the touch).
  • Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
  • Refrigerate for 1 hour.
  • While roll is chilling, make filling:
  • Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
  • Add a little bit of water to make filling into a spreadable consistency.
  • After one hour, remove roll and unroll it carefully.
  • Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
  • Place this back in the refrigerator for about 4-6 hours minimum.
  • Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

Gingerbread Cake RollMy thoughts:  YUM!!!  I can’t wait to make this again- its really fun to put together and to serve.  It’s such a unique and memorable dessert.  If you want something that will stand out on the dessert table this Christmas, this is it!  ENJOY!!!  ~r

Want to try this in cookie form?  I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones!  Click on the photo and you’ll be taken to the recipe….enjoy!

Ginger Maple Cookies

Butterscotch Caramel Cheesecake

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust .  A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving?  Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie?  This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth.  Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

  • One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
  • 1/4 c. butter

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. butterscotch chips (melted)
  • 1 c. heavy whipping cream
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 can (14oz.) sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make caramel topping during this time.)
  • Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • Pour caramel over the top of the cooled cheesecake, spreading to edges.
  • Refrigerate overnight
  • Remove bottom of pan when cheesecake is thoroughly chilled.
  • Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.


My thoughts: A flavorful creamy cheesecake.  I love the gingersnap crust– that adds a lot of the fall spice to this.  I ADORE caramel- so there’s a lot of it on this cheesecake.  If you want less, simply halve the recipe and be happy!!  Have a wonderful Thanksgiving with your family and friends!!!!  Enjoy!  r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

Shop Amazon – Black Friday Deals Week

Lemon Lime Cupcakes

Refreshing lime cupcakes topped with lemon butter cream- SO easy and fun!!

I just can’t say goodbye to those summer flavors and colors….I know I should be sharing my apple and pumpkin recipes with you, but these just make me so happy!!  The tart and the sweet….lime green and yellow….if you are missing summer already these are the perfect remedy this weekend!

INGREDIENTS:

  • One boxed white cake mix
  • Oil, eggs and water to make mix according to box
  • 1 small box(3 oz) of lime jello
  • 2 sticks of salted butter
  • 2 sticks of unsalted butter
  • 3 c. powdered sugar
  • 3 t. lemon extract
  • 1 t. vanilla extract
  • Yellow food coloring (to desired shade)

DIRECTIONS:

  • Make cake according to directions on box, but add lime jello before mixing.
  • Pour into 24 lined cupcake tins and bake according to package.
  • Cool cupcakes completely.
  • Make frosting by combining butters (softened), powdered sugar, lemon and vanilla extracts and coloring in a large bowl and beating on high until light and fluffy.
  • Pipe frosting onto cupcakes (watch this video for techniques)
  • Decorate as desired.  I topped with heart sprinkles and sour fruit heart candies, but I thought it might be fun to top with course salt and a cute straw and call them Margarita cupcakes!  Be creative!

 

My thoughts:  These are so easy.  Because they use Jell-O, the flavor possibilities are incredible.  Raspberry and Lemon?  Peach?  If you want a really easy twist on a plain cupcake these are your recipe!  Enjoy!!!  ~r

Mini Heath Bar Crunch Cakes

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These mini Chocolate cakes are filled with a creamy Heath Bar filling and covered in a chocolate glaze.

A few weeks ago I posted a Boston Cream Pie recipe using this fun little Mini Cake Pan.  Again, this recipe would work just fine as a regular cake with the cream as a filling between the layers and the glaze poured over the top– but I chose cute over practical and used these pans.  This is the second dessert I’ve done in them and they just turn out beautifully!  Here’s the recipe- it is an easy one!!!

Ingredients:

  • One chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 c. Cool Whip Topping
  • 2 1/2 c. crushed Heath Bars
  • 2 c. semi sweet chocolate chips
  • 1 c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st:  Melt together chocolate chips, butter and corn syrup.   Place in fridge for at least one hour
  • Preheat oven to 350 degrees
  • Make cake mix according to box
  • Spoon  about 1/2 c. of batter into each Mini Cake Pan
  • Place on cookie sheet and bake at 350 degrees for 18-20 minutes
  • Tip baked cakes on to a cake rack and cool completely.
  • Repeat this process (one cake mix will make 4-5 complete cakes)
  • To make filling, combine Heath bars with Cool Whip topping.
  • Spoon filling in the cavity in each cake.

    • Tip one cake layer on to a second (keeping the fillings in the middle)
    • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
    • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
    • Sprinkle tops of each cake with remaining crushed Heath bars.
    • Chill until glaze is hard.

My thoughts:  I’m a huge fan of heath bars and chocolate together, so this was a dream dessert in my book!  I really like how the white filling is a “surprise” when you cut into the cake.  These are VERY easy to make and put together- my only dilemma was the glaze.  I tried it with the Boston cream Pie recipe and struggled with it then, but it was SO YUMMY that I used it again here.  I didn’t get the smooth finish I was hoping for…sigh.  If any of you have a good smooth glaze that you use– please share!!!!  Enjoy!!! -r

NOTE:  This recipe will be automatically posted for me as I will be out of the country for a few weeks.  I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time!  I will catch up with all of you when I return!  -r



Mini Boston Cream Pies

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These miniature Boston Cream Pies are the CUTEST treat!  Covered in chocolate glaze with a surprise yummy filling in the middle, these are sure to make you and your family smile!

When you are as obsessed with desserts as I am, you get really fun kitchen presents!  For my birthday last year, my friend Angie got me the most adorable Mini Cake Pan ever.  They are made by Wilton and they create cute little layer cakes that have a square of filling on the inside.  I love them and decided to use them with this Boston cream Pie recipe instead of just a plain old regular size cake.  If you want to try the pans out just click on Mini Cake Pan and you can see them on Amazon– if you don’t want another kitchen gadget (I totally understand the dilemma!) just make this recipe in two regular round cake pans- put the filling in the middle and just pour that glaze right over the top.

Ingredients:

  • One white cake mix (with water, oil and eggs to make according to box)
  • One box (3.4 oz) JELL-O instant vanilla pudding
  • 1 c. milk
  • 1 1/2 c. Cool Whip Topping
  • 2 c. semi sweet chocolate chips
  • 1c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st: Melt together chocolate chips, butter and corn syrup and mix well.  Refrigerate at least one hour.
  • Preheat oven to 350 degrees.
  • Make cake mix (whole egg method) according to box.
  • Spoon about 1/2 c. batter into each well greased Mini Cake Pan.
  • Place pans on a cookie sheet and bake at 350 degrees for 18-20 minutes.
  • Tip pans over onto a cake rack and allow cakes to cool completely.

  • Repeat process (one cake mix makes 4 to 5 full (two piece) cakes).
  • To make filling, combine pudding mix with milk and whisk for 2 minutes.
  • Fold Cool Whip topping in and set aside for at least 5 minutes.
  • Trim bottoms of cakes flat and spoon filling into each cavity.

  • Tip one cake on top of the other, keeping the filling in the center.
  • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
  • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
  • Chill until glaze is hard.




My thoughts:  I just served these last night and they were a huge hit.  Everyone loved how cute they were and the surprise filling in the center.  I loved the creamy filling with the rich glaze…YUM!  The glaze is a little difficult to get right (I thought!)  I was hoping for a smoother finish- but it tasted GREAT!  –Enjoy!!!!!!!  -r

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