Wednesday, February 27, 2013

Chocolate Cake Roll

Jennifer S.
This photo is terrible, I will just have to make it again!

Cake Roll
1/3 C flour
1/4 C cocoa powder
1/4 tsp baking soda
4 egg yolks
1/2 tsp vanilla
1/3 C white sugar
4 egg whites
1/2 C white sugar
sifted powder sugar
1/2 - 1 C Chocolate butter cream icing (recipe to follow)

Grease and flour 15x10x1-inch pan. Stir flour, cocoa and baking soda together. Beat yolks and vanilla at high speed 5 minutes until thick and lemon-colored. Gradually add 1/3 cup sugar.
In a separate bowl beat whites to form soft peaks. Gradually add sugar to form stiff peaks. Fold yolk mixture into whites. Sprinkle flour mixture over egg mix and fold in.
Pour into pan. Bake at 375 degrees for 12-15 minutes or until done. Immediately roll into towel sprinkled with powdered sugar.

Chocolate Cream Cheese Butter Cream Icing
(If you don't want the chocolate flavor, just leave out cocoa powder and add 1/2 C more sifted powdered sugar)
1 tsp vanilla
3 1/2 C sifted powdered sugar
1/2 C sifted cocoa powder
1-2 TBS milk, if needed for consistency

Whip the butter, cream cheese and vanilla until light and fluffy, add the powdered sugar and cocoa until well combined. Only add milk if needed for spreading consistency.
Carefully unwrap cake roll and spread with Chocolate Cream Cheese Butter Cream Icing, roll back up. You can dust with powdered sugar or make a chocolate glaze to pour down over the roll.

Chocolate Glaze
Melt together on low, in a sauce pan
2 oz semisweet chocolate chips
1 1/2 TBS butter
Remove from heat and add
3/4 C sifted powder sugar
1 1/2 TBS hot water (more if needed to make it drizzle)
Spoon over cake roll set over a wire rack and a cookie sheet under to catch drips. When glaze has set transfer to a serving platter.

Thursday, February 14, 2013

Pen Pals

Once upon a time, 21 years ago my husband and I were pen pals. We wrote to each other for 10 months. We finally met in person. We went on 3 dates in 8 days, and got engaged on the 3rd date! Now 20 years of marriage and 5 kids later he is still my pen pal, and he is my happily ever after too.

If you have a love story you'd like to share, please post it in the comments
Once upon a time, 21 years ago my husband and I were pen pals. We wrote to each other for 10 months. We finally met in person. We went on 3 dates in 8 days, and got engaged on the 3rd date! Now 20 years of marriage and 5 kids later he is still my pen pal, and he is my happily ever after too.

If you have a love story you'd like to share, please post it in the comments!

Saturday, February 9, 2013

Kid Friendly Snack Party

I love it when so many amazing people come by to help me celebrate 2000+ amazing Facebook family members. Thank you!!

 Veggie Snowman (no recipe)

This link is for directions on the hash brown





Thursday, February 7, 2013

The Giant Star 4 Ingredient Nutella Cookie

I decided to take the recipe and double it from Manila Spoon that she posted yesterday and make a giant cookie with some candy canes I have for the candy trays lol and since the little princess said she wanted stars that is what she got on the giant cookie. I had to melt the Chocolate Chips for this one though since I was going to put the peppermint candy on top. I pressed the dough down into the glass baking dish to make it even all the way around. I baked the cookie for 10 minutes on 375 degrees (F) for 10 minutes took it out and placed a star cookie cutter down into the actual cookie dough which is still soft at this point and then just took the candy cane sprinkles and sprinkled them down into the star and repeated this process three times. I placed the cookie back into the oven and lowered the heat to 350 degrees (F) and baked the cookie an additional 5 minutes or until the cookie started to set.
Share and don’t eat the entire cookie all by yourself : )

Manila Spoon’s Recipe: 4 Ingredient Nutella Cookies
1 cup Nutella
1 egg
1/2 cup + 2 Tablespoons flour
1/2 cup Semi-sweet Chocolate Chips
Preheat the oven to 350F.
In a large mixing bowl, combine the Nutella, flour and egg.
Using a wooden spoon, mix until the dough comes together and no flour lumps remain.
Stir in chocolate chips until they are all incorporated into the dough.
For the next step, I used a rounded tablespoon to help shape the cookies into dough balls. It's actually a rounded measuring tablespoon for a tea pot so it's slightly larger than your usual measuring spoon but the latter should work well too. I managed to make about 18 dough balls.

Place the cookie balls on a cookie sheet about 2 inches apart. I pressed the cookie balls slightly to flatten them a little bit. I think I will just leave them rounded next time. If you want perfectly rounded edges on your cookies, then smooth out the cracks on the cookies. I wasn't bothered so I just left it as is, cracks and all!
Bake for about 10 minutes. Cookies would still be slightly soft but that's fine. Leave in the cookie sheet for about 3-4 minutes or until it has hardened just a little bit to make it easier to transfer to a wire rack. Let the cookies cool on a wire rack until completely set.
Enjoy the cookies while still warm-ish and the choco chips are still soft and quite meltingly tender. Or serve it after it has totally cooled too - the cookies still retain their yummy chewiness! Chocolate perfection defined!

Monday, February 4, 2013

Liver Parmesan

One of my sister bloggers found out she has anemia (low iron in her blood). She was asking for recipes that have liver in them, since the doctor told her to eat more to help increase her iron levels.

I was anemic during one of my pregnancies, and this is what I used to make with calf's liver. I happen to like liver. But I know it is also an acquired taste. You either like it or you don't. I hope Nettie likes this one.

I used a stock photo for this. Since I haven't made it in a while. Hmmm I may have to make it soon.

 Photo credit to

1 cup mushrooms, thinly sliced
1/2 cup onion, cut into thin slices
2 TBS olive oil, butter, or veggie oil
Calf liver cutlets 
salt and pepper
1 cup favorite spaghetti sauce (canned or homemade), use more if serving over pasta
Mozzarella cheese slices
Parmesan cheese shreds
Hot cooked pasta (optional)  

In a med nonstick frying pan, over medium heat add 1 tbs of oil and the mushrooms and onions. Saute until they are almost all caramelized. 
While veggies are sauteing, salt and pepper both sides of the calf liver and dredge in flour. 
Push the mushrooms and onion to the outside edges of the pan (in a circle).
Add second tbs of oil to pan and place liver in the middle of the pan. Allow to get nice and browned on both sides of the liver, about 5-8 minutes a side.
Add spaghetti sauce to the pan, over the veggies and liver. Heat until sauce is bubbly. 
Add a Mozzarella cheese slice to top of liver cutlet, sprinkle with Parmesan cheese shreds and parsley.
You can cover pan with a lid or foil until cheese is melted or place pan (make sure it's oven proof or wrap the handle in a double layer of foil) under broiler until cheese is melted and toasted.
Serve over hot cooked pasta if desired.

Friday, February 1, 2013

Cream of Mushroom Soup in the Crock Pot


1/2 cup butter
4 cups thinly sliced mushrooms
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg (I am not sure I'd add this again)
4 cups water
2 cups cream or 2 cups half-and-half
2 cups sour cream
1 (10 1/4 ounce) can chicken broth 

1/2 tsp Worcestershire sauce
1/2 cup chopped parsley 

1/4 cup chives, minced 


1 Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
2 Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
3 Place in 5 quart slow cooker.
4 Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth, and Worcestershire sauce.
5 Cook covered, on LOW for 4 hours.
6 Turn setting to high; cook 1 hour longer, stirring occasionally.
7 Stir in parsley and chives. Serve

If the soup isn't as thickened as you would like it (I like mine thicker) you can do what I did to thicken it up.
With the crock pot on high, whisk together 1 cup milk with 1/4 - 1/2 cup corn starch. Whisk into soup and let thicken for about 10-15 minutes. Serve