Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). **edited to add: ovens vary greatly. It can take up to 15 minutes to get this completely done.** Err on the side over over done vs. under done for best results in rolling.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
If your carrots are wet, you may want to pat them dry before adding to the batter so your batter is not too wet.
Add some walnuts to the filling for a nice texture!
4 bell peppers, various colors 1 onion, chopped 4 cloves garlic, chopped ½ pound ground beef ½ pound sweet Italian sausage 1 teaspoon salt 1 teaspoon pepper 1 28-ounce can diced tomatoes 1 28-ounce can tomato sauce 15 ounces whole milk ricotta 1 cup grated parmesan cheese ½ cup fresh basil, chopped 1 egg 4-5 cooked lasagna noodles, quartered 1 cup shredded mozzarella cheese
1. Preheat oven to 350˚F/180˚C. 2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften. 3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened. 5. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides. 6. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together w…
INGREDIENTS8oz cream cheese, room temperature4 tablespoons butter, room temperature1/2 cup crushed graham cracker crumbs4 cups powdered sugar10 oz chocolate chips
DIRECTIONSIn a large bowl, mix the cream cheese and butter together until combined.Add in the graham cracker crumbs and mix well.Add in the powdered sugar, 1 cup at a time, until it is all mixed in.Cover and chill in the fridge for at least 1 hour. I usually let it sit overnight.Place a piece of wax paper on the counter and remove batter form the fridge.Scoop into balls and roll in between palms if necessary. Place on wax paper.Place in fridge for 10-20 minutes if they are too soft to dip.Melt the chocolate in the microwave, stirring every 15 seconds to make sure it doesn’t harden up. It should take about 1 minute for the chocolate to completely melt.Dip balls into chocolate, covering completely.Place back on wax paper and let cool until chocolate has hardened.Store in the fridge for the best taste.
Ingredients2 Chicken breasts (skinless)Salt & Pepper3 tbsp olive oil5oz white button mushrooms (5 medium sized)4 tbsp butter1 garlic cloveHalf cup of white wine1 cup chicken stock3/4 cups of heavy cream1 cup Parmesan cheese50g baby spinach (washed and dried) Steps