Red Velvet Roll

It's been a long time since I have added anything on here, but I'm back to adding my delicious goods for you all to try.

...and this is DELICIOUS.

You have to make this, and soon. If you are craving chocolate, it is the best.

Cake Ingredients

1 cup all-purpose flour

2 Tbl cocoa powder

1/2 tsp baking soda

1/8 tsp salt

1/2 milk (or buttermilk)

1 tsp vanilla extract

1 tsp apple cider vinegar or white vinegar

8 Tbl butter softened

3/4 cup granulated sugar

1 large egg

1 Tbl liquid red food coloring

White Chocolate - Cream Cheese Filling

8 ounce package cream cheese

5 ounce white chocolate, melted

4 Tbl butter 

1/3 powdered sugar

To Make Cake

Preheat oven to 375 degrees.

Mix: flour, cocoa, baking soda, salt

Mix separately mixing occasionally: milk, vanilla, vinager, sugar, egg

Combine the two mixtures. Cook in large 10' 1/2'' * 15' 1/2'' pan that has small 1/2'' rim around the edge. Make sure to spray the pan.

To Make Filling

Melt the chocolate chips in microwave stirring occasionally so they don't burn. Slowly mix in the rest of the ingredients starting with cream cheese, and ending with sugar.

Cook for about 10 minutes or until cake springs back at you.

Rolling the Cake

If you haven't made a cake roll your best bet is to watch a you tube video. I do it a way that doesn't seem to work that well.

Just in case. I poor the cooked cake on to a floured hand towel. Roll the cake up with the hand towel. Once it is cooled I unroll it and spread the cream cheese frosting. Then just roll it back up with the frosting instead of the towel and let it sit in the fridge for a bit. Usually once it is refrigerated and I cut it turns out looking better than I thought. I do think there is better ways of doing it. This isn't the most reliable way.

The only thing I changed is added extra frosting because my boyfriend loves sugar. If you love sugar, then you might want to think of adding more to the cream cheese frosting.

Make this cake! It is worth it.

Pumpkin Woopies

These are the perfect fall treats. DELICIOUS! Seriously make these. This recipe does make quite a bit though so be prepared for that. It is big enough so you can make them as woopies with the cream in the middle of two cookies. Also try them with ice cream as the center instead of cream cheese frosting.

Ingredients  

For the Cream-Cheese Filling

 3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

For the Pumpkin Whoopie Cookies 

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

 

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Thanks Martha Stewart

Whitneys Peach Salsa

ingredients

2 peaches

1 lime juice

clove of garlic

handful of cilantro

1/2 tomatoes

1/4 sweet onion

dash of salt 

blend and enjoy!

Banana Boat

Here is a delicious and easy desert. It's Banana. Graham crackers. Chocolate chips. Peanut butter chips. Mini marshmallows. Wrapped in tin foil. 

Peanut Butter Bars

 So the other day I had about ten extra kids at my house and they all wanted a treat.  I needed something that fed a small army.  I found this delicious recipe.

Ingredients (for the cookie):

• 3/4 cup butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3/4 cup peanut butter
• 2 eggs
• 1 teas. vanilla
• 3/4 teas. baking soda
• 1/2 teas. salt
• 1 1/2 cup flour
• 1 1/2 cup rolled oats

Ingredients (for the topping):

• 3/4 cup peanut butter
• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 5 tbsp. butter
• 1 cup milk chocolate chips

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter.  Add eggs and vanilla.  Add soda and salt and mix until well blended.  Add flour slowly, making sure incorporated, but do not over mix.  Stir in oatmeal by hand.  Spray a 15x10 jelly roll pan with nonstick cooking spray.  Spread mixture in pan (I wet my hand slightly and press the mixture in evenly).  Cook at 350 degrees for 12-15 minutes until golden brown.  

Remove from oven and immediately drop peanut butter (from the topping list) by teaspoonfuls evenly around the top.  Allow to melt and spread smooth with a spatula.  Allow to cool thoroughly.

In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds.  Remove from heat and add milk chocolate chips.  Whisk until chocolate sauce is smooth.  Poor evenly over bars and allow to set before cutting and serving.  

Lone Star Fish Taco's

• My favorite thing to eat is Lone Star Taqueria's Fish Taco's. My friends and I always eat there after skiing. Beings that we ski a lot we end up eating there quite often. The amazing snow that Utah is getting made it so I ate there three times last week.

When my family decided to make fish taco's for our Sunday dinner I figured that trying to replicate Lone Star's was a must. I've made fish taco's a bunch but never quite like this.

They are healthy and delicious!

Ingredients:

• 6 tablespoons ground dried New Mexico or California chilies
• 3 tablespoons salad oil
• 1/2 teaspoon pepper
• About 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 2 whole cloves
• 1 dried bay leaf, broken into pieces
• 1 pound boned, skinned firm-flesh fish such as halibut, mahimahi, or rock fish (see notes)

Preparation:

• 1. In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves, and bay leaf.
• 2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.
• 3. Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.
• 4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, and season to taste with salt.
• Lone Star Cilantro Jalapeño Mayonnaise: In a blender or food processor, combine 1 3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons distilled white vinegar, 1 rinsed and stemmed fresh jalapeño chili (remove seeds for more heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.
• Makes about 2 1/4 cups.
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• • I cooked the fish on a grill to simplify things, it turned out much spicier than Lone Star's because of some spices I improvised on, but still so delicious. The fish held together way better as well!

Vegan Oatmeal Raisin Cookies

I gave my first attempt today at making vegan cookies. I've made healthier cookies plenty of times but never vegan. I was inspired by some really delicious vegan cupcakes I've had recently. 

The result was delicious, and very unique. These cookies are a different flare to them than most you are used to. I would definitely recommend trying these even if you don't care about them being vegan.

Ingredients:

1 3/4 cups toasted walnuts
2 cups oats
3/4 cup white Kamut flour (I used wheat pastry flour)
1/2 cup Sucanat (I used brown sugar)
1 tsp baking soda
1/2 tsp cinnamon

1/2 cup pure maple syrup
2 tbsp almond milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
2/3 cup raisins

I used brown sugar and wheat pastry flour since they are both easier to come by.

Directions:

Preheat oven to 350 F

Place walnuts on baking sheet. Toast walnuts in oven for 10-12 minutes or until golden in color. What carefully so they don't burn. When done, remove and let cool for a few minutes. Dump Walnuts into food processor and process until finely ground, no more.

In medium bowl, mix flour, baking soda, 1 cup oats, cinnamon, and brown sugar or sucanat. Add dry ingredients to food processor and process for 20-30 seconds. 

In small bowl add coconut oil and microwave to soften. In same bowl stir in maple syrup, almond mild, and vanilla.

Mix both bowls together.

Add remaining 1 cup of oats stirring by hand, and fold in 2/3 cup of raisins. Make small balls of dough and flatten with hand.

Bake for 10 minutes at 350 F. Makes 16 large cookies.

I also used dark chocolate chips on half the batch instead of raisins because who doesn't love chocolate chips.

Thanks ohsheglows.com for this delicious and unique recipe.