STRAWBERRY SHORTCAKE CAKE ROLL

Holy heck.  This is SO good!  Everyone in my family loved this.  The cream cheese/whipped cream hybrid frosting is perfect.  The whipped cream lightens it up, but you still get that yummy cream cheese flavor.  The cake is delish and the strawberries go perfectly.  This will definitely be a new family favorite.

STRAWBERRY SHORTCAKE CAKE ROLL

INGREDIENTS:

FOR THE CAKE:

·         3 large eggs

·         3/4 cup granulated 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, to aid in rolling

FOR THE FILLING AND TOPPING:

·         8 ounces cream cheese, softened

·         1/2 cup granulated sugar

·         1 teaspoon vanilla

·         2 cups cold heavy whipping cream

·         1 pound fresh strawberries (plus more for topping, if desired)

DIRECTIONS:

1.        Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.

2.       Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)

3.       While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.

4.       Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.

5.        Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.

6.       Make the filling: place cream cheese and sugar in a large bowl or 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 heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.

7.        To fill cake: wash and dry the berries very well. Slice about 3/4 of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.

8.         To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.

9.       This cake is best eaten the day it is made, because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrap it loosely) but the berries might weep a bit.

http://www.crazyforcrust.com/2016/03/strawberry-shortcake-cake-roll-recipe/

Lemon Blueberry Sweet Rolls

Jeremy made these for my birthday breakfast.  They were so tasty!  The blogger said she uses mini blueberries... I didn't even know those existed.  I'm sure they're pricey, but I think that mini blueberries would be great - then you get the blueberry flavor without any huge, overwhelming bites.  Anyway, we used regular blueberries and I still thought these were super delish.

LEMON BLUEBERRY SWEET ROLLS

FOR THE DOUGH:

·         2/3 cup warm non-fat milk (think hot bath water, about 45 seconds in the microwave)

·         1 package active dry yeast (about 2 1/4 teaspoons)

·         1/3 cup + 1/2 teaspoon sugar, divided

·         3 tablespoons unsalted butter, softened

·         1/2 teaspoon salt

·         1 egg

·         1 teaspoon lemon zest (from 1 medium lemon)

·         2 tablespoons fresh lemon juice (from 1 medium lemon)

·         3 - 3 1/4 cups all-purpose flour, plus more for dusting

·         Paddle attachment & dough hook for your mixer

FOR THE FILLING:

·         4 tablespoons unsalted butter, softened

·         1/2 cup granulated sugar

·         2 teaspoons lemon zest (from 1-2 medium lemons)

·         2 tablespoons all-purpose flour

·         1/4 teaspoon salt

·         1-2 cups blueberries, fresh or frozen (if frozen, make sure they are thawed and drained), see note

FOR THE FROSTING:

·         2 tablespoons butter, melted

·         2 ounces cream cheese, very soft

·         1 1/2 cups powdered sugar

·         Pinch salt

·         3-4 teaspoon fresh lemon juice

DIRECTIONS:

MAKE THE DOUGH:

1.        Place milk in a microwave safe measuring cup. Heat for 45 seconds in the microwave, until it’s about 120°F, think hot bathwater. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and 1/2 teaspoon sugar and stir. Let it sit for a few minutes until frothy.

2.       Place sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.

3.       Add 3 cups flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic. There will be minimal transfer to your finger if you poke it. If it’s still very wet, add up to 1/4 cup more flour, 1 tablespoon at a time.

4.       Spray a large bowl with cooking spray and place the dough in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

PREPARE YOUR ROLLS:

1.        Stir together butter, sugar, lemon zest, salt and flour until it forms a paste.

2.       Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with blueberries. I used 1 cup of mini (or “wild”) blueberries that were defrosted and drained. If you’re using regular sized berries, you might want to use more of them.

3.       Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9x13” pan that has been sprayed with cooking spray.

4.       Cover the rolls with plastic wrap and refrigerate overnight. (Or, if you want to make them  the same day, cover with plastic wrap and let them sit for 1 hour until they’ve puffed up a little, then continue as directed below.)

5.        When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. (Mine took 24, be careful not to over bake. The bottoms will turn golden before the tops do.) Note: the blueberries will drain to the bottom of the pan overnight. That’s not a problem.

MAKE THE FROSTING:

1.        Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and 3 teaspoons lemon juice, adding more as desired for thickness. Pour over warm rolls and serve.

http://www.crazyforcrust.com/2015/01/lemon-blueberry-sweet-rolls/

Ham and Cheese Sliders

I don't know how I forgot to post these.  They are SO yummy!  I wasn't expecting a whole lot - mostly I just made them because I thought Jeremy would like them, but they are truly fabulous.  I used the Hawaiian rolls (speaking of which... doesn't a trip to Hawaii sound really great right now?)

Ham and Cheese Sliders

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Bakerette.com

Recipe type: Main Dish

Cuisine: American

Serves: 12

Ingredients

·         1 package of 12 sweet rolls, such as King's Hawaiian rolls. Potato or yeast rolls can also be used.

·         6 Tbsp butter

·         1 medium onion, finely minced or grated

·         1 clove garlic, minced

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         3 tablespoons brown spicy mustard or Dijon

·         2 teaspoons Worcestershire sauce

·         3 teaspoons poppy seeds

·         1/2 pound shaved ham

·         3 cups mozzarella cheese, shredded

Instructions

1.    Preheat oven to 350 degrees F. Line a 9 x 13-inch baking dish with foil.

2.    In a small skillet on medium heat, melt butter. Add onions and garlic and saute until onions are tender.

3.    Stir in salt, pepper, mustard, Worcestershire sauce, and poppy seeds. Turn heat down to low and simmer for 2-5 minutes. Remove from heat.

4.    Slice rolls as a whole in half and place the bottom part of the rolls in the prepared baking dish.

5.    Spread 2/3 onion mixture to the bottom half of rolls. Layer with ham and cheese. Cover with roll tops and drizzle any remaining onion mixture over the top.

6.    Cover with aluminum foil and bake for 20 minutes. Serve warm.

Stovetop Chili Mac Casserole

This is a really yummy and easy dinner.  Jeremy actually didn't love it, but Adelyn, Talmage and I thought it was quite good.  I, of course, used already cooked meat so I just used olive oil to cook the onions and peppers and then added to meat in after that.

Stovetop Chili Mac Casserole

Prep Time:10 Min Cook Time:30 Min Total Time:40 Min

Serves 8

Ingredients

• 1 lb. extra-lean (93%) ground beef or turkey
• 1 medium onion, chopped
• 1 bell pepper (any color), chopped
• 3-4 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups V8 juice
• 1 8-ounce can tomato sauce
• 1 cup water
• 8 ounces macaroni or other small pasta
• 1 can pinto beans, drained
• 4 ounces cheddar cheese
• 1/3 cup chopped green onions
• 1/4 - 1/2 cup chopped cilantro (optional)

Instructions

• 1
  Heat a 12" skillet that has a lid over medium heat. Add ground beef and cook, stirring frequently, until about halfway cooked. Add onions, garlic, and pepper as well as the seasonings and cook until the meat is cooked through and the onions are tender.
• 2
  Add the V8 juice, tomato sauce, and water and bring to a boil. Add the pasta and stir to combine and then cover, reduce heat, and cook for 15-ish minutes or until the pasta is al dente. Add the beans and heat through. Remove from heat, sprinkle with cheese, and replace the lid for 2-3 minutes or until the cheese is melted. Sprinkle with onions and serve immediately.

Notes

• NUTRITION
• Calories: 282
• Fat: 8.2
• Saturated Fat: 4
• Carbs: 26.3
• Sugars: 3.5
• Fiber: 2.3
• Protein: 24.8
• http://ourbestbites.com/2016/01/stovetop-chili-mac-casserole/

Copycat Chick Fil A Superfood Salad

We tried this salad last night and everyone loved it.  Even the kids.  Even Ava!  It makes a pretty big bowl and I was worried that we wouldn't be able to eat it all, but we finished it in two meals.  I am not normally a kale eater, but this was so good.  They recommended "massaging" the kale and I think this really does help to soften it up - part of the lack of appeal, for me anyway, is how tough it normally is.  Jeremy thought it was a tiny bit too sweet, so I added an extra splash of vinegar and cut back a bit on the maple syrup.

Copycat Chick Fil A Superfood Salad

Prep Time:15 Min Total Time:15 Min

Serves 8

Maple-Cider Vinaigrette

·         1/3 cup cider vinegar (plus an extra splash or two)

·         1 green onion, trimmed about 1" on top and the "hairy" root end on the bottom

·         1 teaspoon Creole or mild coarse grain mustard (or use regular mustard and add a pinch of Creole seasoning)

·         1 teaspoon kosher salt

·         A few cracks of fresh black pepper

·         2/3 cup maple syrup (scant)

·         1/2 cup extra virgin olive oil (I use our garlic olive oil)

SALAD

·         4 cups broccoli broken into small pieces

·         8-10 cups (about 8 ounces) kale, massaged (rub leaves to soften them up)

·         6 ounces Craisins (about 1 cup)

·         1/3 cup salted, shelled sunflower seeds

Instructions

In the jar of your blender, combine the vinegar, onion, mustard, salt, pepper, and maple syrup. Blend until smooth. With the blender running, slowly drizzle in the olive oil. Set aside.

In a very large bowl, combine the broccoli, kale, cherries, and sunflower seeds. Drizzle about 3/4 of the dressing onto the salad and toss to coat evenly. Add more dressing if desired. Refrigerate for up to 24 hours.

Notes

·         If you'd like to add a little extra flavor or protein, try crumbling a little feta or mild goat cheese right before serving.

our best bites http://ourbestbites.com/

Healthy Banana Fudge Muffins

These muffins are very moist and full of flavor.  We loved them!  Except for Ava... she didn't think the chocolate chips were a good idea.  They were quick, delish, and lots healthier than some other muffin recipes out there.  I just used sugar, not the Truvia.

Healthy Banana Fudge Muffins

Prep Time:15 Min Cook Time:15 Min Total Time:30 Min

Yields 12

Ingredients

·        3 large, extra ripe bananas

·        1/3 cup Truvia baking blend, or 2/3 cup granulated sugar

·        1 large egg

·        1/3 cup applesauce

·        1 1/2 teaspoons vanilla

·        1/2 cup whole-wheat flour

·        1/2 cup all-purpose flour

·        1/2 cup unsweetened cocoa powder

·        1/2 teaspoon salt

·        1 teaspoon baking soda

·        1 teaspoon baking powder

·        1/4 cup mini semi-sweet chocoate chips

Instructions

Preheat oven to 375 degrees and line a 12-cup muffin tin with liners.

Smash bananas in large mixing bowl. Add Truvia/sugar, egg, applesauce, and vanilla. Sift in flours, cocoa powder, salt, baking soda, and baking powder. Mix together until fully combined, but don't overmix. Set aside about 1 1/2 tablespoons of the chocolate chips and add the rest to the batter. Mix in and divide batter between the cups. Sprinkle remaining chips on top.

Bake for about 15 minutes, until a toothpick inserted comes out with moist crumbs attached. Don't overbake. Let cool on rack for a couple of minutes and then remove muffins from pan to cool until just warm. Eat, or cool completely and store in an airtight container.

Notes

·         If using regular chocolate chips, just roughly chop them up. Feel free to add more if desired!

·         Nutrition Information (per 1 muffin): Cal:109 Fat:2g Carbs:23g Pro:2.6

our best bites http://ourbestbites.com/

Cauliflower Cream Sauce

I was a tiny bit nervous to try this since cauliflower can have such a strong smell when it's pureed, but we absolutely loved it.  Ava announced, "Gross!  That looks like the shake that goes in my tube.  I'm NOT eating that!"  However, every single person in our family ended up loving it.  Ava actually ate everything on her plate and the rest of us had seconds.  Delish.  I added a bit more Parmesan than the original recipe called for and I added about 1/2 cup of broth when all was said and done.

I just served this on macaroni noodles.  I had good intentions to serve it with other veggies in the dish, but I was distracted with making the side veggie.  It would be good with lots of variations though.

Cauliflower Cream Sauce

Prep Time:10 Min Cook Time:10 Min Total Time:20 Min

Yields 3

Ingredients

·         1 lb roughly chopped cauliflower florets (about 6 cups or 1 head cauliflower)

·         2.5 cups chicken broth

·         1 teaspoon onion powder

·         1 teaspoon kosher salt

·         2 teaspoons extra virgin olive oil

·         5 cloves garlic

·         1/2 cup freshly shredded Parmesan cheese (more if desired)

·         1 ounce low-fat cream cheese (more if desired)

Instructions

Bring broth to a simmer and add cauliflower. Cover pot with lid. Cook until tender, stirring/smashing occasionally, (about 5-6 mins). Drain cauliflower over a bowl to reserve broth and add cauliflower to food processor or blender. Add onion and salt. Return pot to stove and heat olive oil. Add garlic and saute on medium-low heat until fragrant and soft, 30-60 seconds. Add garlic and all oil from pan into cauliflower. Add 1/4 cup reserved broth (save the rest and add more as needed to get desired consistency at the end), and cheeses. Process until smooth.

Notes

·         Feel free to adjust cheese and seasonings to your liking. It's a very flexible sauce; adjust until you find the right mix for you!

·         Nutritional Information (per 1/2 cup) Cal: 60 Fat: 3 Carb: 5 Pro: 4

our best bites http://ourbestbites.com/