Thursday, December 26, 2013

Guest Blogger- Rants from My Crazy Kitchen

Hi everyone, I'm Bernadette from Rants From My Crazy Kitchen, and I'm happy to be guest posting for Cindy again! Some of you may remember a few months back I shared a Slow Cooker Spicy Lasagna with Cindy and her readers. If you don't know me, I'm a stay at home mom to a 4 year old girl, and I love to cook and share what I make. I mostly blog what I make for dinner, with the occasional appetizer or dessert. I don't do a lot of baking, but last week I did a bunch of it for a Christmas Week series of posts I participated in with a group of bloggers, and today I'm sharing one of the recipes I made with you!

 Cindy and I both participate in the Crazy Ingredient Challenge, and last month the challenge was onions and gingerbread spice. I made up a whole container of the gingerbread spice for that, and so I had a lot leftover and decided to make Gingerbread Sugar Cookies for Christmas. I used holiday themed cookie cutter and colored sugar to decorate them, and they came out very good, an exact cross of a sugar cookie and a gingerbread man!
Gingerbread Sugar Cookies

Gingerbread Sugar Cookies
adapted from foodnetwork.com Old Fashioned Sugar Cookies

  • 3 cups all-purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 4 teaspoons Gingerbread Spice Mixture
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • colored sugar
  1. In a small bowl lightly beat the two eggs with the vanilla.
  2. In a large mixing bowl or stand mixer, beat the butter and sugar until smooth. Beat in the egg mixture. In another bowl combine the flour, gingerbread spice mixture, baking powder, and salt, stir well. Add flour mixture, one cup at a time to the butter mixture, continuing to beat until a smooth dough forms. Cover and place in the refrigerator for 3-6 hours. Remove from refrigerator at least ½ hour before continuing.
  3. Preheat oven to 325 F. Roll out on a large surface dusted lightly with powdered sugar to about ⅛th inch. Cut into shapes with cookie cutters and sprinkle with colored sugar. Place on cookie sheets lined with parchment paper and bake on the middle rack of the oven for 7-10 minutes depending on the size and thickness of the cookies, until a toothpick inserted into the middle of a cookie comes out clean. Remove cookies to a rack or clean counter top to cool completely.
Notes: Can be frozen by placing between layers of plastic wrap in a freezer safe container.

I can't promise desserts all the time, but if you would like to see more from me, I would love it if you would join me at Rants From My Crazy Kitchen and My Crazy Kitchen on Facebook.

Monday, December 23, 2013

Guest Blogger- Tampa Cake Girl

I am very excited about my guest post today. This blogger is brand spanking new, to the blogging world and was also part of the 12 Cakes of December. Cydnee, from Tampa Cake Girl, is a super talented and creative baker, who specializes in cakes and cupcakes. Today however, she is bringing us a recipe, perfect for Christmas morning!


Hi, I am Cydnee (pronounced like Sydney). I started Tampa Cake Girl, my business about a year ago. Born in Southern California, lived in Illinois, Connecticut, Michigan and finally landed in Florida. I have picked up many wonderful recipes and friends over the years from many different places.

I love old recipes, I bake old fashioned cakes like your Mom and Grandma used to make. I am a self taught cook and baker. I bake and deliver yummy desserts and appetizers in the Tampa area. I can't imagine a better job than getting my "bake on" in my kitchen.

Baked French Toast Supreme
Tampa Cake Girl

14 slices cinnamon raisin bread* stacked 2 - 3 slices
1 cup (2sticks) butter melted
4 whole eggs
2 egg yolks
1 T vanilla
3/4 sugar
4 cups half and half
Powdered sugar
Berries and fruit for garnish

Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a buttered 13 x 9 pan.

In a large bowl, beat together whole eggs and egg yolks. Beat in sugar, half and half and vanilla. Make sure each slice is evenly moistened.

Bake at 350 degrees for 25 minutes or until custard is set and top is lightly browned. Let cool 15 minutes on a cooling rack. Cut into squares.

Sprinkle with powdered sugar and serve with berries or other fruit. Serve hot.

*I used Pepperidge Farm cinnamon swirl bread without raisins (I don't like them). I also used about a loaf and a half of cinnamon bread to stack 3 layers high.

Sunday, December 22, 2013

Guest Blogger- Crumbs in my Mustachio

I have a super yummy guest post for you today, from a blogger who is totally fun, sweet and sassy. Please welcome Amy, from Crumbs in my Mustachio!


Hi! I am Amy from Crumbs in my Mustachio. I have been blogging for about 2-1/2 years now and LOVE it. I cook to feed my family and I bake because it keeps me out of trouble! I'd like to share some Jam and Oatmeal Cookie Bars with you today. Enjoy!

Jam and Oatmeal Cookie Bars
Crumbs in my Mustachio

1/2 cup Brown sugar
1 cup flour
1/4 tsp baking soda
1/8 tsp salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup jam

Preheat oven to 350 degrees. Spray an 8x8 pan with nonstick spray and line the bottom with parchment paper.

In a bowl mix brown sugar, flour, baking soda, salt and oats. With a pastry cutter cut in butter.

Place 2 cups of mixture in prepared pan, pressing into bottom of pan. Spread jam on top and then sprinkle the rest of oat mixture on top.

Bake at 350 degrees 35-40 minutes. Let cool on a rack and then cut into squares!!

Saturday, December 21, 2013

Guest Blogger- Cooking from a SAHM

Happy Holidays everyone! I am at my parents house, so am super busy spending time with my Mom and Dad and getting ready to celebrate Christmas. I've asked some of my food blogger friends to share recipes with you, in my absence. We start off with Lysska, from Cooking From a SAHM and a decadent Mint Chocolate  Cheesecake! Thanks so much for a fabulous recipe, Lysska!


Hello Everyone,
My name is Alyssa and I have two girls. I'm of course a stay at home mom, and writer/cook of Cooking From A SAHM blog and Cooking From A SAHM Facebook Page :-)  I live in Massachusetts :-) I made this cheesecake last year and it was sooo good, I wanted to share it with you!  I think its kind of festive for Christmas, plus who doesn't love mint and chocolate? 

Mint Chocolate Cheesecake

2 C. Crushed Thin Mints
1/4 C Melted Butter

1 package of Andes Mints
2 8oz boxes of cream cheese
1/2 C Sugar
1/4 C Flour
1 C Sour Cream
3 Eggs
1 Tsp Vanilla
1/4 Tsp Mint Extract
Mint leaves

Crust Directions:
Crush your mint cookies, add in your melted butter mix it well. Press into the bottom of a greased spring form pan. Bake for 10 minutes . Take out of the oven. 

In a bowl mix the cream cheese till creamy, then add flour and sugar. Mix well, add eggs, sour cream,vanilla and mint extract. Pour the filling in the spring form pan. Stack Andes mints about 8 or so of them. And slice them. Sprinkle on top of the cheesecake.. Bake at 350 for 55 minutes. Take it out and put it on a cooling rack. Wait 20 minutes then loosen it from the spring form pan. In the double boiler, or microwave melt the rest of your Andes mints. When its melted let it cool for a second. Then pour it in a zip lock bag and cut the small end off. Drizzle over the whole cheesecake. Put it in the fridge and let it cool. Eat and enjoy  

Thursday, December 19, 2013

Jell-o Cookies

One week until Christmas! Are you ready yet? I am not, but like it or not, I have to be. The kids and I are heading to my parents house in Northern Ontario, and Hubby will meet us there, closer to Christmas. Today is Mr.B's class Christmas party, while Queenie had hers yesterday. I made up some super cute Grinch Kabobs for Queenie's class, while I went in a more sweet direction for Mr.B's class with cookies.

I didn't want to be baking all night, so I racked my brain thinking of simple cookie recipes, that used ingredients I already had in the house. Hubby is working odd hours this week, so I've been without a vehicle and unable to get to the store. I remembered seeing cookies, made with Jello, quite a ways back, so I Googled the recipe.

I decided to go with this one, but had to add a touch of water, since my mixture was very dry. That's the thing with the humidity in the air. Some days recipes work perfectly as written, while other days they are too dry, or need more flour. I would have loved a vibrant red colour, but didn't want to add a ton of extra food colouring to the dough. I did find that adding the coloring to the butter mixture, before adding the flour, was simpler than adding more colouring, once the flour was incorporated. These cookies are crisp on the outside, and chewy on the inside. I love that!! I used strawberry jello, and the flavour is awesome. I love that these cookies could suit just about any holiday, depending on what colour of Jello is used.

Jell-o Cookies
adapted from Bakerette.com

3/4 C butter, softened
1/2 C sugar
1 pkg (3 ounces) Jell-O gelatin, flavor of choice (I used strawberry)
1 large egg
2 egg yolks
1 tsp vanilla
2 1/2 C flour
1 tsp salt
1 tsp baking powder
Food coloring (optional)
1/3 C sugar for sprinkling

Preheat oven to 400 degrees F.

In a bowl beat together butter, 1/2 C sugar and jello until soft and creamy. Add eggs, vanilla and food coloring,if desired; continue beating until smooth and fluffy.

In a separate bowl, mix together flour, salt, and baking powder. Gradually add to the wet ingredients beating well after each addition. The dough will be very soft but not sticky.

Shape dough into 1 1/4-inch balls and then roll in granulated sugar. Place balls baking sheet and flatten with the bottom of a bowl or cup to about 3/8-inch thickness.

Bake for 6 minutes; until bottoms just begin to brown.

Notes: my mixture was very dry, so I added 2 Tbs of water.

This post linked to

What's Cookin' Wednesday
Bloom Designs Linky Party
Thursday Favorite Things
Full Plate Thursday
Lovely Ladies Linky
Create it Thursday
Inspire Us Thursday

Tuesday, December 17, 2013

Sweet Marie Bars

This is a recipe that my Mom use to make every year, for Christmas, when I was growing up. I'm really not sure if she still makes it now, because with everything she makes and I bring over, it's hard to sample one of everything, LOL. I knew the kiddos would love these and my mother in law as well, so I decided to make a batch this year.

I absolutely LOVE the way the Rice Krispies soften and melt in with the peanut butter/corn syrup mixture. These are sticky, salty and sweet. One of my favourite combinations, with chocolate. Mom usually tops these with semi sweet chocolate, but could you believe that all the semi sweet chocolate chips at our local grocery store were sold out? Major Christmas baking going on in this town! So, I went with milk chocolate, drizzled with white chocolate. Mom use to form these into chocolate bar type treats, but I didn't really think the shape would be that appetizing, so I went with a bar. These are super simple, but taste totally awesome!

Sweet Marie Bars
printable version

½ C smooth peanut butter
½ C brown sugar
½ C light corn syrup
1 tbs butter or margarine
2 C Rice Krispies
1 C salted peanuts
1 package semi sweet chocolate chips
1/4 C white chocolate chips

Heat the peanut butter, sugar, corn syrup and butter over low heat until mixture starts to boil. Remove from heat and stir in Rice Krispies and peanuts; mix well.

Press into a greased 8 inch square pan and cover with chocolate chips while hot. As chips melt, spread over the top, using an offset spatula. Let cool.

Melt the white chocolate in a microwave safe bowl, using 30 second intervals, until melted. Stir until smooth and pour into a zip top bag. Cut a small piece from the corner of the zip top bag and drizzle white chocolate onto bars.

Once white chocolate has set, cut into squares; using a long sharp knife.

Monday, December 16, 2013

Simple Supper Tuesday #45

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

Slow Cooker Ranch Cheddar Chili- What's Cooking in the Burbs
Frozen Hot Chocolate Cheesecake- Chelsea's Messy Apron
Candy Cane Sugar Scrub- One TIPsy Chick
Shortbread Cookies- Walking on Sunshine

Recipe that CAUGHT MY EYE 

 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />

The Party Rules

1.Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
2.Please link back to THIS post on Hun... What's for Dinner?
3.Please use link to direct recipe, not to your home page.
4.Please visit others and leave comments if a recipe catches your eye
5.Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Saturday, December 14, 2013

Holiday Baking Traditions with #GayLeaFoods #Giveaway

I have so many wonderful holiday baking memories. It wasn't until I was older, that Mom actually let me help her with all the tons of baking she did. When I was little, I'd sit and watch her work, fascinated at how easy she made it look. When I moved out on my own, my holiday baking tradition became one of re creating the desserts of my childhood. I went many years not being able to spend Christmas with my family, so my tradition was a way to feel closer to my family. After my children were born, I had wonderful plans for holiday traditions. Baking cookies, while the snow was gently falling outside. My children, prim and proper, not making a single mess, decorating cookies until they looked like works of art. Sounds pleasant, doesn't it?

My wake up call came when Mr.B was two. The cookie dough had been chilled and we were set to roll, cut and decorate our cookies. That's when I almost had a nervous breakdown. My Norman Rockwell vision, turned into lopsided, sprinkle laden cookies, which were cut into undistinguishable shapes. Close to tears in frustration, Hubby pulled me aside and asked me to look at Mr.B and at how much fun he was having. Yes, there was more sprinkle on the floor than the cookies, yes we couldn't tell a tree from an angel, but the pure delight and pride on my son's face made my idea of holiday baking traditions change drastically. It's no longer about the perfect cookies, made by perfect children. It's about giving my children the opportunity to be proud of what they are creating. So yes, a lot of our cookies are lopsided and every inch is covered with sprinkles, but I look at those cookies and I remember the fun, joy and pride my children felt, creating them.

This month, Gay Lea Foods wanted us to talk about our baking traditions. To make things a bit more fun, then sent two chef hats and aprons, perfect for the kiddos. Queenie and Mr.B were so excited about their "Chef" wear, that they wore it pretty much all afternoon, and begged to make cookies. So we did. Or, shall I say they did. That's right! The kids made these cookies from start to finish. The only help they got from me, was to show them how to level off the flour and baking soda. They mixed, measured and zested until the cookies were ready for the oven. Of course Mommy took cake of the hot part. Safety first!

Ready to bake! Bring on the Gay Lea butter and sour cream!

Mixing, mixing, mixing!

Get all that yummy Gay Lea sour cream in there!

Gently roll the balls, they're very squishy, LOL.

Does powdered sugar taste like regular sugar?

Ready for the oven!

Lemon Sour Cream Cookies
Adapted from TastyKitchen.com

1 C Softened Butter
1-½ C Granulated Sugar
1 Egg
¼ C Sour Cream
1 tsp Vanilla Extract
1/2 tsp lemon extract
2 tsp Lemon Zest
1 Tbs Lemon Juice
¼ tsp Salt
½ tsp Baking Soda
2-¼ C Flour
2/3 C Powdered Sugar
Yellow Food Colouring (optional)

Preheat the oven to 350 F. Line cookie trays with parchment paper.

In a large bowl cream together the butter and granulated sugar until soft and light yellow. Add in egg, sour cream, vanilla and lemon extract; mix to combine. Add in the lemon zest and juice and mix to combine.

In a seperate bowl, mix salt and baking soda with the flour. Add to the wet ingredients and mix well. The dough will be thick but still sticky. Add a little yellow food coloring, for a vibrant colour; if desired. 

Take small spoonfuls and placed them in the icing sugar and roll them into balls. Once they are coated with the powdered sugar placed the cookie dough balls on cookie sheets. Bake the cookies for 10-12 minutes rotating the trays half way through; until edges just begin to brown. Remove immediately to wire racks to cool.

“Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

**Giveaway Alert!!**

The generous people at Gay Lea Foods would like to help you create some baking traditions of your own, by offering one lucky reader 12 months of FREE Gay Lea Butter (12 FREE product coupons). Contest ends Dec 20th at 11:59pm EST and is open to Canadian Residents only (excluding Quebec). Please leave comments and follow my social media networks through the rafflecopter below to be eligible. You can enter similar giveaways on other sites, however you are only eligible to win one. Your prize will arrive in about 4-6 weeks after the closing date.

a Rafflecopter giveaway

Friday, December 13, 2013

12 Cakes of December Round-Up

Well, the 12 Cakes of December have come to an end and I've decided to share them all with you, today. I am so lucky to have been part of such a wonderful and talented group of ladies. I've made new foodie friendships that I hope will continue to blossom. We had so much fun with this challenge, that we've decided we'd like to continue working together. So, keep an eye out, we're not done yet!!

Here are the 12 wonderful cakes of December

Day 1

Day 2
Strawberry and Cream Cake with Tea Berries, from Cooking from a SAHM

Day 3
Coconut Tres Leche Cake, from Moore or Less Cooking Blog

Day 4
Smores Cake, from 365 Days of Baking

Pomegranate Lime Bundt Cake, from Cooking with Chef Bec

Day 6
Brownie Bombe full of ice cream, from The Rowdy Baker 

Day 7 
Chocolate Roll with Candy Cane Whipped Cream, from ME- Hun, What's for dinner?

Day 8 
Eggnog Cake from Chocolate, Chocolate and more

Day 9

Day 10
White Chocolate Peppermint Cake, from Baking In A Tornado

Day 11 
Hot Cocoalicious Cake, from Crumbs in my Mustachio

Day 12 

Thursday, December 12, 2013

Crackle Top Ginger Molasses Cookies

I just LOVE this time of year. The cold weather outside, coming in and warming up with a nice cup of hot chocolate and cookies. Sitting in front of the fire, enjoying the lights on the tree. There is just something about the holiday season, that make ordinary things seem so much more special. One of my guilty pleasures this winter season, has been stopping by my favourite coffee shop, for a hot chocolate and ginger molasses, or ginger bread cookie. I just love the sweet warm flavours in these types of cookies. So much so, that I decided to make some ginger molasses cookies, for the holidays. I knew these would also be a hit with my Dad, so that's another reason I decided to make them.

With my oven supposedly broken for the last few days, the last thing on my mind has been holiday baking. Yesterday, I realized there was only one week left, before the kids and I head to my parents house, for the holidays. Then I started panicking, since I've yet to start my Christmas baking! I usually make a list of treats I plan on making, then make a list of ingredients needed, for each treat. That way I know exactly what ingredients I need and how much. Well, I didn't have any butter, so I decided to search for a ginger molasses cookie, that uses canola oil. I found one with wonderful reviews on allrecipes.com, so decided to make them. Super simple, they came together in a snap and smelled like heaven while baking. They look absolutely fabulous and they taste awesome too. I did cool them on a piece of parchment paper, so they would stay soft on the inside, instead of cooling crisp. These cookies will be a perfect addition to our dessert trays this year.

Crackle Top Ginger Molasses Cookies
printable version

2/3 C canola oil
3/4 C white sugar
1/4 C brown sugar
1 egg
1/4 C molasses
2 C all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/3 cup white sugar

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl mix oil, 3/4 C sugar and brown sugar. Add egg, beat well and stir in molasses. In a separate bowl, combine the flour, baking soda and spices. Add to wet ingredients and mix well. If necessary, add more flour to make a firm dough.

Shape Tbs amounts of dough into balls. Roll in remaining 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes; or until tops crack. Remove from baking sheet and cool on rack (for crisp cookies), or on parchment paper )for chewy cookies.

This recipe is being entered in EatInEatOut's 3 Annual Christmas in July Cookie Contest

This post linked to

What's Cookin' Wednesday
Wonderful Food Wednesday
Inspire Us Thursday
Create It Thursday
Lovely Ladies Linky
Full Plate Thursday
Thursday Favorite Things
Bloom Designs Link Pary

Tuesday, December 10, 2013

Crock Pot Beef & Tortellini Stew

As most of you know, my oven/stove stopped working last week. Yup, it had worked OK all day, then I came to make dinner and none elements worked; on top of the stove, or in the oven. I had taken some steaks out of the freezer for dinner, but the kids ended up having cereal and fruit. Since I had some thawed steak in the fridge, I was racking my brain as to how I could cook it in the crock pot. With no stove/oven for almost 5 days, my plan was to use my crock pot. Well, plans don't always work as they're suppose to and I kept forgetting to get the crock pot going early in the morning. Thankfully on Sunday, things were quiet and I remembered I needed to cook up that steak. So, using my toaster oven and a small stainless steak skillet, I seared the steaks, to cook them up in the crock pot.

I had a regular beef stew in mind, but Queenie has been super picky lately and I figured I'd have a better chance with tortellini in the stew, rather than potatoes. Well, I was wrong. She took 1 bite and claimed she didn't like it. No surprise really; just frustrating! Mr. B however ate 2 bowlfuls and Hubby said it tasted awesome as well. The steak was super tender and just fell apart, when I took it out of the crock pot. So, I shredded it up and threw it back into the crock pot, with the tortellini for about 30 minutes at the end. This is a deliciously hearty stew, perfect for the frigid temperatures we've been experiencing this week.

Beef & Tortellini Stew
printable version

2 top sirloin steaks
3 medium carrots, peeled and chopped into rounds
2 stalks celery, chopped
1/2 a large onion, chopped
8 oz baby cremini mushrooms, cleaned
salt and pepper
2 tsp Pampered Chef Three Onion Rub
1 cup beef broth
1- 14oz can crushed tomatoes
1 tsp dried basil
1/2 tsp dried oregano
12 oz package of  cheese tortellini, fresh or frozen

Season steaks with salt, pepper and Three Onion Rub. Preheat a skillet over med high heat. Add in a drizzle of olive oil and sear steaks for 2 minutes on each side; until a nice brown crust forms.

Place carrots, onion, mushrooms and celery in bottom of  a 4 qt crock pot. Place steaks over top. In a small bowl, whisk together the crushed tomatoes, beef broth, basil and oregano. Pour over steaks.

Cook on LOW for 6 hrs. Remove steaks and shred with two forks. Return to the crock pot, along with tortellini. Cook for an additional 30 minutes; until tortellini is tender. Garnish with shaved Parmigiano Reggiano, if desired.

*to order the Pampered Chef Three Onion Rub in Canada, please visit my website at www.pamperedchef.biz/cinjamskitchen

This post linked to

See Ya  in the Gumbo
In & Out of the Kitchen
Totally Tasty Tuesday
Time to Sparkle
Creat LINK Inspire
You're Gonna Love it!
Tasty Tuesday

Monday, December 9, 2013

Simple Supper Tuesday #44

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!! 

Recipe(s) with the MOST CLICKS

1. Banana Nutella Cheesecake- Because I Like Chocolate
2. Nutella Gingerbread Cocoa- Anyonita Nibbles
3. Gremolata Seared Chicken- Ms.En Place
4. Tu
rkey Turnovers- Miz Helen's Country Cottage

Recipe that CAUGHT MY EYE 


 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />

The Party Rules

1.Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome) 
2.Please link back to THIS post on Hun... What's for Dinner? 
3.Please use link to direct recipe, not to your home page. 
4.Please visit others and leave comments if a recipe catches your eye 
5.Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Saturday, December 7, 2013

12 Cakes of December- Chocolate Roll with Candy Cane Whipped Cream

There is no other holiday I love to bake for, more than Christmas. Growing up my Mom started her Christmas baking weeks in advance and the variety of desserts served over the holidays, could rival a small bakery. My absolute favourite dessert my Mom would make, every single year, was the Chocolate Roll, or Yule Log Cake. I love it so much, that now rather than make it for Christmas, Mom makes it for my birthday, which happens to be on Dec 29th.

When Amy, from Crumbs in my Mustachio came up with the idea of assembling 12 bloggers, to create 12 cakes to share for 12 days in December, I jumped at the chance to be part of such a fun challenge. Each of us decided which cake we'd make, then we picked a date and we've been sharing cakes on our FB pages, since Dec 1st. Today is my turn to share one of my most favourite cakes with you!

I decided to take my Mom's recipe and change the filling. The cake itself is a pretty basic jelly roll cake. I jazzed up the filling, by adding a bit of melted white chocolate to my whipped cream and folding in some chopped Candy Cane Hershey Kisses. The result was a wonderful and subtle mint flavour to the filling. Not too overpowering, but so wonderful with the chocolate cake.

Chocolate Roll with Candy Cane Whipped Cream

2/3C flour
1/4 tsp baking soda
1/4 tsp salt
4 eggs
1C sugar
2 Tbs water
1/4 C cocoa powder1-2 Tbs of vegetable oil

1 1/2 C of heavy whipping cream
3 Tbs confectioners sugar
1/2 tsp vanilla2 oz of melted white chocolate (1 Baker's square)
1 C chopped Candy Cane Hershey Kisses

Grease and line, a jelly roll pan, with parchment paper. Preheat oven to 350 degrees. 

Combine flour, baking soda and salt in a small bowl. In a large bowl, beat eggs at high speed until very light in colour, about 5 minutes. Gradually add sugar, beating until thick; about 4 minutes longer. In a small bowl, combine the cocoa powder with 1 Tbs of vegetable oil; adding a second Tbs if needed, to achieve the consistency of melted chocolate.Blend in cocoa mixture and water; until well combined. Fold in dry ingredients, thoroughly. Spread in prepared jelly roll pan and bake for 15 to 17 minutes, or until cake springs back when lightly touched. Loosen edges and turn cake out immediately onto a large tea towel, generously dusted with confectioners sugar. Remove wax paper and trim any crisp edges.

Beginning with the narrow end, roll up cake, with towel loosely. Cool to room temperature (cake should be very slightly warm to the touch. Whip 1 1/2 C heavy cream until soft peaks form. Add confectioners sugar and vanilla and beat until stiff. Fold in melted white chocolate and Candy Cane Hershey Kisses. Unroll cooled cake and spread evenly with sweetened whipped cream. Re roll cake and even out the ends, by removing a tiny slice of cake. Garnish the cake with raspberries and green chocolate leaves. Cover with plastic wrap and let sit for several hours, to let the flavours in the whipped cream meld.

*If cake cracks to much, when re rolling, feel free to frost with chocolate frosting.

Check out all the other 12 Cakes of December!

December 1- Chocolate Truffle Pirouette Cake by Lemony Thyme 
December 2- Strawberry ‘n Cream Cake with Tea Berries by Cooking from a SAHM 
December 3- Coconut Tres Leches Cake by Moore or Less Cooking Blog 
December 4- S’mores Cake by 365 Days of Baking 
December 5- Pomegranate Lime Bundt Cake by It's Yummi
December 6- Brownie Bombe by The Rowdy Baker
December 7- Chocolate Roll with Candy Cane Whipped Cream by Hun... What's for Dinner?
Dec 8- Eggnog Cake  by Chocolate, Chocolate and more
Dec 9- No Bake White Chocolate Cranberry Cheesecake, by Manila Spoon
Dec 10- White Chocolate Peppermint Cake, by Baking In A Tornado
Dec 11- Hot Cocoalicious Cake, by Crumbs in my Mustachio

This post linked to

Friday Favorites
Weekend re-Treat
Weekend Potluck
Super Saturday Show & Tell
Super Saturday
Saturday Show & Tell