I have been busy with finals and with my hubby traveling a lot for work I have had no desire to cook anything lately . . . although as a stress reliever I did crank out a few batches of strawberry freezer jam . . . but I have to give Kudos to my little sister Kiki for her darling cake decorating skills! My niece turned 1 last week and we celebrated with a lady bug themed birthday party! I think the cake and cupcakes turned out darling! You have mad skills K! Way to go! And happy birthday to you today! Are you really 23? Getting up there babe!
This cake roll is awesome! It is also awesome to give away to some great people! The cake is super spongy, moist and delish and this ice cream recipe is the best! I could eat it all before it even freezes it is sooooo good! Plus this looks like a light spring dessert (well, before covering it in chocolate sauce . . .) All that I can say is that I am sold on ice cream cake rolls now!Chocolate Cake Roll
1/2 cup all-purpose flour
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups Ice Cream(any flavor)slightly softened
1. Heat oven to 400°F. Spray 15-1/2x10-1/2x1-inch jelly-roll pan with vegetable cooking spray. Line with wax paper; spray again.
2. Sift together flour, cocoa and baking powder. Beat eggs, granulated sugar and vanilla in small bowl until pale in color, about 5 minutes. Fold in cocoa mixture; spread batter into prepared pan.
3. Bake 5 to 7 minutes or until top springs back when touched lightly in center. Invert cake onto clean towel; remove wax paper. Roll up cake with powder sugar sprinkled towel from short side. Cool completely on wire rack.
4. Unroll cake; spread with ice cream. Reroll cake without towel; press seam-side down. Cover; freeze until firm. Sprinkle top lightly with powdered sugar, if desired. Cover; freeze leftover cake roll. 8 servings.
An amazing family in my ward is getting ready to welcome a new arrival to their clan on Monday, so I was excited to roll up my sleeves and spend a little time in the kitchen making dinner for them! It was a treat for our family too since I tried out a few new dishes which my hubby agreed will now grace our favorites list! The sauce for the kebabs is the kicker here! It is soooo good! I made the kebabs yesterday with pork and today with chicken (they were that good and I made enough sauce to accommodate both meals). Try these kebabs! You will NOT regret it! Asian Pork Kebabs Recipe by: Robin Miller
1 cup Mayonnaise
1/4 cup Apricot Preserves
1 Tbsp reduced sodium soy sauce
1 Tbsp Dijon Mustard
1 tsp Garlic powder
1/2 tsp Ginger
1. Whisk all of the apricot mayo ingredients together and set aside 1/3 cup of mayo to baste skewers with.
1 1/4 lb Pork tenderloin cut into 1 inch cubes (or chicken)
1 medium red bell pepper, seeded and cut into 2 inch pieces
Metal or Wooden Skewers
1. Alternate pork pieces and red pepper pieces on the skewers. Season with salt and pepper and then brush with reserved apricot mayo mixture. Place the skewers on a hot grill pan or in a 350 degree oven. Turn repeatedly cooking for 7-10 minutes or until cooked through. Serve with the reserved apricot mayonnaise mixture.
Toasted Coconut Rice (2 ways) I am a major fan of basmati and jasmine rice so I made regular (not instant) rice for my coconut rice, but Robin's recipe calls for instant rice . . . so use whatever you have on hand.
1/4 cup Shredded sweetened coconut
1 cup Instant Rice
1 14 oz can unsweetened light coconut milk
Toast the coconut in a dry medium pan over medium heat for 3-5 minutes or until lightly toasted. Add the rice and coconut milk. Increase the heat to medium high, bring to a simmer, cover, and let simmer fro 5 minutes. Remove from heat and let stand 5 minutes before serving.
Em's Coconut Rice:
1 1/3 cup Jasmine Rice (Or regular white rice)
1 can Regular coconut Milk (or lite)
1/2 cup Sweetened Coconut
pinch of salt
1. Pour the coconut milk into a measuring pitcher, add enough water to the pitcher to total 2 1/2 cups of liquid. Set aside.
2.Toast the coconut in a medium pan over medium heat until lightly browned, set aside 2 tbsp of the toasted coconut.
3. Add the coconut milk/water mixture, rice and pinch of salt to the toasted coconut in the pan. Bring to a simmer, cover and reduce the heat to low-medium low, simmering mixture for 20-25 minutes, until rice is cooked and tender. Remove from heat, garnish with reserved toasted coconut and enjoy!
(You may need more water depending on what type of coconut milk you use, lite milk is more watery whereas regular may need more water.)
I am obsessed with mango's lately! They are just so good and are great to add to so many things . . . hence they have made another appearance at my table! This salad is very refreshing and is a nice and light addition to any meal! I love it! Cucumber Mango Salad Recipe by: Emily
1 Mango, peeled and diced
1 Cucumber, stripe peeled, slice in half length wise and then thinly sliced
1/2 Tbsp Finely sliced red onion
1/2 cup Mayonnaise
1 Tbsp Vinegar
1-2 tsp Sugar
1 tsp Chopped Parsley
1/3 tsp Chives
1/4 tsp salt
1/4 tsp Black Pepper
Whisk together the mayonnaise, vinegar, sugar, parsley, salt, pepper, and chives. Pour dressing over the diced mango, red onion, and sliced cucumbers, mix well and serve chilled. Enjoy!
I think too many people dismiss cucumbers before even giving them a chance (I can see some of my fam rolling their eyes now . . .). I have to admit that I have not always been a cucumber fan . . . but now I am a total cucumber addict! I eat them plain, on sam's, in salads, as a snack, for breakfast on toast, I have even had them in soup and they delish! All you need is a good cucumber . . . I love the English ones or smaller cucumber's that don't have big tough seeds. The best cucumber I have ever had came from my Uncle Don's garden (gotta love home grown goods!). They were smaller and just crisp and refreshing. So as a salute to cucumbers and in turn a salute to Germany and Austria, where I came to eat MANY and grew to love them, here is a cucumber salad that is delish! I served it with Schnitzel to offset the heaviness. So good! I LOVE schnitzel too and it is now so easy for me to make . . . try it . . . you will LOVE it! Here are some other German FAVORITES!!! Cucumber Salad Recipe by: Emily
1 cucumber, stripe peeled and sliced very thin
1 Tbsp Red Onion, sliced in very thin small strips
1 Tbsp Sour Cream
2 Tbsp Vinegar, Apple cider or regular White Vinegar
1-2 tsp Sugar
1/2 tsp Chives (I used dried)
1/4 tsp Dry Dill weed
1 Tbsp fresh Parsley
Pinch of Salt
1/4 tsp Black pepper
1. To make the dressing mix the vinegar and sugar together until the sugar is dissolved. Add the herbs, salt and pepper. Last, stir in the sour cream until smooth. Taste and adjust seasonings if desired.
2. Add the cucumbers and red onion to the dressing and coat evenly. Refrigerate or serve immediately. (The longer it sits the stronger the flavor and the more liquid will come out of the cucumbers, so if you are going to refrigerate it you may want to add more cucumber.)
Welcome to my kitchen! Pull up a chair and settle in. I love to cook and this is a fun and easy way to keep track of my recipes. I wish you success in your kitchen and many happy meals spent with those that you love!
Chocolate is cheaper than therapy and you don't need an appointment!
Pirate Cake- Marshmallow Fondant
Pink Birthday Cake
Chocolate Cupcakes with Penuche Frosting
Giant Chocolate Chip Cookie Cake
Angel Food Cake with Lemon Curd and Raspberries
Double Chocolate Whopper Pie
By:Emily I am thankful for the times when our dinner table is surrounded by familiar faces, where extra chairs are brought in and the place settings vary due to the great number gathered. I am grateful for the stories reminisced and the examples set for posterity. I marvel at the spread before us and smile knowing that it was made with love from recipes shared and passed around for generations. It is moments like this where the sound of laughter bouncing off the walls and excited voices ringing throughout the room make me most thankful for what I have and who I am.
"As you create a home, don't get distracted with a lot of things that have no meaning for you or your family. Don't dwell on your failures, but think about your successes. Have joy in your home. Have joy in your children. Have joy in your husband. Be grateful for the journey." - Marjorie Pay Hinkley
Black Pepper Beef
6 Ingredient Chicken Enchiladas
Spicy Turkey, Spinach Lettuce Wraps
Roasted Garlic and Mushroom Lasagna
Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek Salad
I don't think our kids know what an apron is.
The principal use of Grandma's apron was to protect the dress underneath, because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold, grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.
It will be along time before someone invents something that will replace that 'old-time apron' that served so many purposes.
In an authentic Chinese meal, the last course is soup because it allows the roast duck entree to "swim" toward digestion.
When a source of Vitamin C (orange, lemon, grapefruit, strawberry, tomato, potato, etc.) is eaten with meat or cooked dry beans, the body makes better use of the iron in the protein food.
Within 2 hours of standing in daylight, milk loses between half and two-thirds of its vitamin B content
In the United States, a pound of potato chips costs two hundred times more than a pound of potatoes.
The largest living organism ever found is a honey mushroom, Armillaria ostoyae. It covers 3.4 square miles of land in the Blue Mountains of eastern Oregon, and it's still growing.
The dye used to stamp the grade on meat is edible. It's made from grape skins.
The colour of a chilli is no indication of its spiciness, but size usually is - the smaller the pepper, the hotter it is.
Lemons contain more sugar than strawberries.
Eating an apple will wake you up better and give you more energy than caffine will.
Each American eats approximately 22 pounds of tomatoes yearly. Over ½ of the tomato consumption is in the form of catsup and tomato sauce.
We are eating 900% more broccoli than we did 20 years ago . . .In 1970, consumption of broccoli was only a half a pound per person. Today, the average person in the United States eats four and one half pounds a year.
Pumpkins are fruits, not vegetables and were once recommended for removing freckles and curing snake bites! Also In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese!
Frankfurter sausages were first created in China
In total there have been 37 different kinds of animals in animal crackers since 1902. The current crackers are tiger, cougar, camel, rhinoceros, kangaroo, hippopotamus, bison, lion, hyena, zebra, elephant, sheep, bear, gorilla, monkey, seal and giraffe.
Bananas are about 99.5% fat free and the inside of a banana is a berry.
The first strawberries were discovered in Virginia.
Apples are a member of the rose family and there are 7,500 apple varieties grown in the world.
There are about 600 kernels on each ear of corn and a cob of corn ALWAYS has an even number of rows on it. Each tassel on a corn plant releases as many as 5 million grains of pollen.
The average person in the United States eats 140 pounds of potatoes every year. Bet you didn't realize that the potato was the first vegetable to be grown in space!
The Average Person Eats Almost 1500 Pounds Of Food A Year!
It has been traditional to serve fish with a slice of lemon since the Middle Ages, when people believed that the fruit's juice would dissolve any bones accidentally swallowed
Bakers used to be fined if their loaves were under weight, so they used to add an extra loaf to every dozen, just in case -- hence, the expression "baker's dozen"
A portion of the water you drink has already been drunk by someone else, maybe several times over
There are about 100,000 bacteria in one litre of drinking water
Peanuts are used in the manufacture of dynamite
In France, people eat approximately 500,000,000 snails each year
Did you know that cream is lighter than milk and that it takes about 10 lbs of milk to make 1 lb of cheese. Also straight from the cow, the temperature of cow's milk is about 97 degrees Fahrenheit.
Your more likely to be hungry if you are cold.
A messy kitchen is a happy kitchen and this kitchen is delirious!
Countless numbers of people have eaten in this kitchen and went on to live perfectly normal lives!
There is only one difference between a long life and a good dinner... that in the dinner, the sweets don't last. - Robert Louis Stevenson