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Seared Tuna with Green Beans, Lemon, and Wasabi

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A refreshing and delicious recipe and…my first giveaway!!!

 In March, Rocco Dispirito released his new cookbook,Now Eat This.  In this cookbook he has a compilation of 150 popular dishes that have been revamped to make them healthier without sacrificing any of the taste.  I saw him demo a couple of the recipes on a few talk shows before the book was released and everything looked so good, I was so excited about the release of this cookbook and I couldn’t wait to get it and try some of these recipes myself.  For my birthday, one of my wonderful friends was nice enough to get this for me and I was absolutely extactic, I couldn’t wait to get home and make something!

I have a quite a few recipes bookmarked and I can’t wait to try them and share them with you.  If they are all as great as this dish then look out, because your taste buds are in for a wonderful ride!  I believe this tuna is a spin on Outback’s Seared Ahi Tuna appetizer, it’s packed with all of the taste but not the fat and calories.  Outback’s dish is sooo good and I couldn’t wait to try this to see how it compared.  I absolutely loved this tuna and the wasabi green beans were the perfect side.  Next time I cook this, I will cook the tuna a little less so it will be more like Outback version.  I accidentally left it over the heat a little too long but it was still oh so good, so I can only imagine how good it will be when I have it at the desired wellness.

Seared Tuna with Green Beans, Lemon, and Wasabi

Ingredients:

4 Sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 Ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 Garlic clove, minced
2 Tablespoons wasabi paste
4 Scallions (white and green part), sliced thin on the biased/diagonal
3 Tablespoons black sesame seeds (I used white)

Directions:

Bring a large pot of salted water to a boil.

Preheat a grill or grill pan over high heat.

Season the tuna with salt and pepper, to taste, and spray them lightly with the vegetable oil.  When the grill is hot, add the tuna and cook for 1 1/2 minutes per side (for medium-rare).  Trasnfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

Meanwhile, cook the haricots verts (or green beans) in the boiling water until they are tender, about 3 minutes and then drain.

In a medium bowl, whisk together the lemon juice, zest, garlic and wasabi paste.  Add the haricots verts (green beans) and scallions and sesame seeds.  Toss to coat, adding salt and pepper to taste.

Thinly slice the tuna.  To serve, fan tuna on a plate and pile a mound of the dressed haricots verts (green beans) on top or to the side of each portion of tuna.

Recipe Source: Now Eat This by Rocco Dispirito

Now on to the giveaway!

I was, and still am, so excited about this cookbook and all it has to offer that I wanted to provide an opportunity for one of my readers to have a copy as well!  To enter for a chance to win a copy of this fabulous cookbook please leave a comment stating what your favorite appetizer is (can be homemade or from a restaurant)…if it’s homemade feel free to leave the recipe or link!  Please leave your email address as well so I know how to contact the winner!

1 entry per person please!  If you would like an additional entry you can sign up to follow my blog, once you do leave another comment stating you are now following and if you already follow leave a comment telling me so.  Also, recieve another chance to win by following me on facebook!  Go to my Facebook page and “like” me and then leave a comment saying you did so!

Entries will be accepted now through midnight on October 8th!  The winner will be randomly chosen by Random.org.  US mailing addresses only, please.

Thank you and good luck!

New York Style Cheesecake

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 I absolutely LOVE cheesecake, but who doesn’t?!?! I have only made a few but I have had quite a few and I just can’t get enough of them.  There’s just something about the way the fork glides through the creamy, rich goodness that is cheesecake.  I’ve been fortunate enough to try some cheesecakes from some places that are known for their incredible cheesecakes but those places don’t include Junior’s.  I have heard nothing but great things about the cheesecakes that Junior’s serves at their restaurant.  After seeing them featured on numerous television shows and reading the rave reviews from blogs and other websites I couldn’t help but become curious about the wonderous cheesecakes that Junior’s produces.

I have read the history of Junior’s and they are beyond proud of their history, and rightfully so, they have an abudance of cheesecakes to choose from.  After looking at the pictures shown on their website you can’t help but drool over the cheesecake decadence…I know I did!  After reading up on Junior’s and seeing them featured on t.v. I was a bit obsessed with trying their cheesecakes.  Since I haven’t had the opportunity to travel to the actual restaurant you can imagine how excited I was when I found the”Junior’s Cheesecakes: 40 To-Die-For Recipes for New York-Style Cheesecake” while I was standing in line at The Fresh Market.  I thumbed through it while I was standing in line but there was no question that this cookbook was going home with me!  When I got home I read all the helpful tips and secrets that Junior’s has perfected over the years to come up with the perfect cheesecake.

Shortly after I came across this wonderful little book, the perfect occasion presented itself (not that I need an excuse to make any type of sweet) for me to make one of these famous and fabulous cheesecakes.  I was asked to make it for a co-workers birthday and he was so excited when he heard it was a Junior’s recipe (he’s a huge cheesecake fan)!  This cheesecake did not disappoint at all; it was the hit of the party and everyone went on and on about the taste, texture and how it was absolutely perfect.  It was creamy, heavenly goodness on a plate!  I can’t wait to try all of the other recipes…I only have 39 more to go and I know they’ll be as fabulous as this one was…stay tuned because I’ll be posting all of these wonderful recipes.   

New York Style Cheesecake

 

Ingredients:

1 Recipe 9-inch Junior’s Sponge Cake Crust (Recipe follows)
4 8oz pakcages (full fat) cream cheese, room temperature
1 2/3 Cups sugar
1/4 Cup cornstarch
1 Tablespoon pure vanilla extract
2 Extra-large eggs
3/4 Cup heavy or whipping cream

Directions:

Preheat oven to 350 F.  Generously butter the bottom and sides of a 9-in springform pan.

***To ensure the water from the water bath doesn’t leak into the pan, line the outside of the pan with foil.  Be sure to cover the bottom  and extend up the sides.

Make and bake the cake crust in the prepared pan and leave in the pan.  Leave the oven on.

Place 1 package of cream cheese, 1/3 cup of sugar, and the cornstarch in a stand mixer and beat on low until creamy, about  3 minutes.  Be sure to keep the sides of the bowl scraped to ensure the batter is evenly mixed.

Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each is added.

Increase the speed of the mixer to medium and beat in the remaining 1 1/3 cups of sugar, then add the vanilla.  Blend in the eggs, one at a time, beating well after adding each one.  Beat in the cream and mix until completely blended.  Do not overmix.  Gently spoon the batter over the crust.

Bring water to a boil.  Place the cheese cake in a large, shallow pan and then pour the boiling water in the pan allowing it to come up the side of the cake about 1 inch.  Bake until the edges are light golden brown and tht op is slightly golden tan, about an hour and 15 minutes.  Remove the cheesecake from the water bath, transfer to a wire and and let cool for 2 hours-be sure not to mess with it during the cooling time.  After 2 hours, loosely cover with plastic wrap and refrigerate until completely cool, preferably overnight or at least 4 hours.

Sponge Cake

Yields one 9-inch cake crust

Ingredients:

1/3 Cup sifted cake flour

3/4 Teaspoon baking powder

Pinch of salt

2 Extra-large eggs, separated

1/3 Cup sugar

1 Teaspoon pure vanilla extract

2 Drops pure lemon extract

2 Tablespoons unsalted butter, melted

1/4 Teaspoon cream of tartar

Directions:

Preheat the oven to 350 F.

 Generously butter the bottom and sides of a 9-in springform pan.

***To ensure the water from the water bath doesn’t leak into the pan, line the outside of the pan with foil.  Be sure to cover the bottom  and extend up the sides.

In a small bowl, sift together the flour, baking powder and salt.

In a separate bowl, beat the egg yolks with an electric mixer on high for 3 minutes.  With the mixer still running, slowly add 2 tablespoons of sugar and beat until thick, ligh-yellow ribbons form, about 5 minutes.  Beat in the extracts.

Sift the flour mixture over the batter and stir in by hand, just until no more white flecks appear.  Next, blend in the melted butter.

In a separate mixing bowl, combine egg whites and cream of tartar and beat with mixer on high until frothy.  Gradually add the remaining sugar and continue beating until stiff peaks form.  (The whites should stand up and look glossy, not dry)  Fold about 1/3 of the whites into the batter and then add the remaining whites.

Gently spread the batter over the bottom of the pan, bake until just set and golden (not wet or sticky), about 10 minutes.  To test, touch the cake gently in the center.  If it springs back it’s done.  Watch carefully to ensure the top doesn’t brown.  Leave the crust in the pan and transfer the pan to a wire rack to cool.  Leave the oven on while you prepare the cheesecake batter.

For the Chocolate Web (If desired):

Ingredients:

2 Ounces chocolate (I used bittersweet)

Directions:

Roughly chop the chocolate and place in a microwave safe dish.  Melt in the microwave, stirring frequently to ensure it doesn’t burn.  Once the chocolate is melted, fit a pastry bag with a #2 tip and fill with chocolate. 

Using steady movements, drizzle the chocolate back and forth in a horizontal motion to cover the entire cheesecake.  Once the cake is coveredwith horizontal lines drizzle the chocolate in the same motion covering the cake with vertical lines.  Once finished a web affect should be achieved.

Recipe Source: “Junior’s Cheesecakes: 40 To-Die-For Recipes for New York-Style Cheesecake”

                                From the Publisher of “Fine Cooking”

Chocolate Cobbler

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Okay, so by now you probably know that I have a huge weakness for pretty much anything chocolate.  Pretty much every chocolate recipe I come across, whether it be brownies, cookies, cake or anything in between, if it has chocolate in it it’s pretty much guaranteed I’m going to try it.  When I saw this cobbler on Paula’s Best Dishes I knew I had to try it.  It didn’t make my attempt to resist temptation any easier since I had a giant hankering (can you tell I’m from the south??) for something chewy, fudgy and chocolate.

I’m so glad I gave into my temptation and made this.  This cobbler was so delish and had an intense chocolate flavor.  I loved the crunchy but fudgy crust that formed over the top and the thick, chocolate sauce that formed underneath.  This was true chocolate decadence and when topped with ice cream and whipped cream it was absolute heaven! 


Chocolate Cobbler

Ingredients:

6 Tablespoons butter
3/4 Cups sugar, divided
1 Cup self-rising flour
2 Tablespoons unsweetened cocoa powder, plus 4 Tablespoons
1/2 Cup whole milk
1 Teaspoon vanilla extract
1/2 Cup chopped pecans
1/2 Cup toffee bits (I used chocolate and toffee bits)
1 1/2 Cups boiling water

Directions:

Preaheat oven to 350 degrees.

Put butter in and 8×8 baking dish and place dish in the oven until the butter has melted.  Remove baking dish from the oven and set aside.

In a medium bowl combine 3/4 cup sugar, flour, and 2 tablespoons of the cocoa powder.  Add the milk and vanilla and whisk until combined and smooth.  Pour over the melted butter in the baking dish.

In a separate bowl combine the remaining 1 cup of sugar,  4 tablespoons of cocoa powder, pecans and toffee bits.  Stir the mixture together and then sprinkle over the mixture in the baking dish.

Slowly pour the boiling water into the baking dish, over the top of the cobbler.  Do not stir.

Place cobbler in the oven and bake until cobbler looks set, about 40-50 minutes.

Serve warm with caramel whipped cream and ice cream.  I sprinkled some of the chocolate and toffee bits over the top.

Caramel Whipped Cream

Ingredients:

2 Cups heavy cream

1/4 Cup sugar

2 Tablespoons caramel sauce

Directions:

Combine the cream and sugar in a medium bowl.  Beat the mixture until soft peaks form.  Add the caramel sauce and fold the ingredients together.

Recipe Source: Paula Deen, Food Network

Salmon with Brown Sugar and Mustard Glaze

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Lately I have felt like I was in a cooking rut; I feel like I cook the same things all the time and have just been getting bored with our meals.  I made a deal with myself, I decided that I would try to start incorporating at least one new dish every week whether it be a recipe from one of my cook books, something from the blogs I read or something that I found from a site on the internet.  I just decided that it was time to jazz things up a little bit and incorporate new recipes into our weekly meals.  It seems like I tend to stick with chicken and beef just becaue it’s easy and I always have both on hand but there are so many other good varieties of meats out there that I don’t even utilize.  I have decided to step out of my comfort zone and to get away from the same old things.

In my attempt to get out of my rut and to introduce new recipes into our weekly routines I decided to make a salmon dish.  I actually had some salmon at the house that was just waiting to be eaten so I when I came across this recipe by Bobby Flay I knew it would be the perfect dish to serve.  Since the glaze had a lot of flavor I decided to keep the sides simple by serving it on brown rice along with a side salad.  It was delicious and so filling, but it wasn’t heavy at all.  This was a great, lighter meal and one that is great for week nights.

Salmon with Brown Sugar and Mustard Glaze

Ingredients:

3 Tablespoons brown sugar
1 Tablespoon honey
2 Tablespoons butter
1/4 Cup dijon mustard
2 Tablespoons soy sauce
2 Tablespoons olive oi
1 Tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 Salmon fillets, 6 ounces each

Directions:

Place a small sauce pan over medium-high heat and add the butter, brown sugar, and honey.  Keep on heat until ingredients are melted together.  Once ingredients are melted, remove from heat and add the mustard, soy sauce, olive oil and ginger and whisk together.  Let cool.

Preheat grill to medium heat.

Brush salmon with vegetable oil, then season salt and pepper to taste.  Place the salmon skin side down on the grill.  Coat the flesh of the salmon fillets with brown sugar and mustard glaze.  Grill for 6 to 8 minutes, for medium doneness, turning once after 5 to 6 minutes.

Recipe Source: Bobby Flay, Food Network

Stewed Collard Greens

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 I have eaten collard greens before but I’ve never cooked them and I honestly don’t have an answer as to why I’ve never made them.  I don’t have an aversion to them and I’m not intimidated by them so the only reason I can think of as to why I haven’t cooked them is because I tend to become a creature of habit and make the same vegetables all the time.  No wonder I feel like I’m in a cooking rut from time to time!  I finally decided to break out of my routine that I so easily fell into and make a new dish using a new ingredient.

I’m so glad I came across this recipe, it was so good and a great way to balance out the richness from the catfish and hushpuppies.  The flavor of the greens was earthy but creamy because of the butter and the bacon gave it that saltiness and crunch and the sweetness of the onion topped it off, these were delicious.  The greens were so easy to prepare and took no time at all to cook down.  They really are an easy way to incorporate a “different” and healthy side dish into your meal plan.  I really enjoyed these and I can’t wait to make more recipes using all different types of greens!

Stewed Collard Greens

Ingredients:

8 Strips bacon, cut into 1/2 inch pieces
1 Medium Vidalia onion, halved and thinly sliced
1 Stick butter (I used 1/2 a stick)
2 Cups water
2 Pounds collard greens, rinsed and drained, with stems removed, cut leaves into 1/2 inch strips
Salt
Hot Sauce

Directions:

Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes.

Add the onion and butter and cook until the onion becomes translucent and tender.

Add the water and simmer for about 10 minutes.  Once the water comes to a simmer add the greens and cook until soft, about 20 minutes.  Season with salt and hot sauce and then transfer to a serving dish.

Here’s a tip:

To easily cut your green into 1/2 inch strips; stack the leaves on top of one another and then roll up.  Hold the roll of leaves tightly and then slice into strips with a sharp knife.

Recipe Source: Paula Deen, Food Network

Jalapeno Hushpuppies with Sweet and Spicy Chili Sauce

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I love hushpuppies, I don’t know what it is about them but I love them.  There is just something about the crunchy and crispy outside followed by the soft, bread texture inside; it’s just the perfect combination.  I’ve had many different kinds of hushpuppies; some spicy, some sweet with corn inside and the some that are seasoned to perfection with just a hint of sweetness, no matter how they are cooked I love them all. 

I have never attempted to make hushpuppies, for some reason or another, I guess I was always a little intimidated by them or maybe it was just a fear of the unknown and trying something new.  After I watched the entire process of them being made, it didn’t look too hard and I decided step out of my comfort zone and give them a try.  I’m so glad I did, they were incredibly easy to make and they were absolutely delicious.  Now that I have attempted and succeeded I will be trying some other variations.  I made this to go along with the  saucy catfish I saw on Paula’s Best Dishes and they complimented the fish wonderfully.  The spiciness of the huspuppies paired with the sweetness and tartness of the fish.   The sweet and spicy chili sauce was a nice addition to the hushpuppies, it was the perfect amount of heat followed by sweetness to calm the spice.  If you’ve never tried to make hushpuppies before and were intimidated by them please overcome your fears and try them, these are so worth it!

Jalapeno Hushpuppies

Ingredients:

1 1/2 Quarts peanut oil, for frying
1 1/2 Quarts self-rising cornmeal
1 Cup self-rising flour
1/2 Cup chopped onions
1 (7ounce) can diced jalapeno peppers, drained or 3/4 fresh jalapenos seeded and finely chopped
1 (15 ounce can) creamed corn
2 Large eggs, lightly beaten
Salt and fresh ground black pepper

***Sweet and Spicy chili sauce for dipping (recipe to follow)

Directions:

Heat oil to 350 degrees in a deep fryer or Dutch Oven

In a large mixing bowl combine the cornmeal, flour, onions, jalapenos, corn and eggs.  Blend well and allow to stand for 5 minutes.

Drop the batter by spoonfuls into the hot oil.  Don’t overcrowd, leave room for the hushpuppies to be returned.  Cook the hushpuppies until golden brown, cooking about 3 minutes.  Removed from the oil onto a plate lined with paper towels.  Season, to taste, with salt and pepper and transfer to a serving platter.  Serve with Sweet and Spicy Chili Sauce, if desired.

Sweet and Spicy Chili Sauce

Ingredients:

1 Cup mayonnaise

3 Tablespoons Thai sweet chili sauce

1 Tablespoon garlic chili sauce

1/8 Teaspoon ground red pepper flakes

Directions:

In a small bowl combine mayonnaise, sweet chili sauce, garlic chili sauce and red pepper flakes.  Stir until well combined, cover and refrigerate until ready to serve.

Recipe Source: Paula Deen and Trisha Yearwood, Food Network

Saucy Catfish

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Although I watch Food Network quite often, I always see things that I want to make and eventually I do.  It is very rare that I watch an episode and decide that I need/want to make everything that was made; that being said usually when I want to make everything from an episode I don’t make it all at once.  I guess there is a first time for everything!  I was watching Paula’s Best Dishes and she and Trisha Yearwood were making true southern dishes; saucy catfish, jalapeno hushpuppies with a sweet and spicy chili sauce, stewed collard greens and chocolate pecan cobbler with caramel topping.  Everything they made looked absolutely delicious and I knew I had to make everything and I decided to make it all together.  I’m so glad I did, the meal was incredible!

This fish was so good, it was the perfect texture and so flakey and the sauce was really good as well.  The sauce that it is baked in is like Thousand Island Dressing with a little sweetness.  When the fish is served with the spicey hushpuppies and the salty greens it compliments each other wonderfully.  This meal really does have all the flavors and ingredients of a true southern meal and having all the tastes of the south brings a level of comfort to the table.  The next time you want a home cooked, southern style meal I would definitely suggest this and don’t forget the chocolate cobbler!

Saucy Catfish

Ingredients:

1 1/2 Pounds catfish (about 4 filets)
2 Teaspoons salt
1/2 Cup ketchup
1/2 Cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
1/4 Cup brown sugar
2 Teaspoons apple cider vinegar
1/2 Cup unsalted butter, room temperature
1/2 Cup chopped, sweet onion
1 Lemon, sliced

Directions:

Preheat the oven to 300 degrees.

Line a 9×13 glass casserole dish with aluminum foil

Sprinkle the fillets with salt and place in a single layer in the pan.

Make the basting sauce by combining and mixing all of the ingredients besides the lemon.  Once the sauce is made pour over the fish fillets.  Place the fillets in the oven and bake for about 20-25 minutes, until it flakes easily with a fork.  Baste the fist every 10 minutes while it is baking. 

Remove the fish from the oven and transfer to a serving platter and garnish with lemon slices.

Recipe source: Paula’s Best Dishes, Food Network

Tiramisu Pound Cake

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Tiramisu is one of my favorite desserts ever!  Any time I go to a restaraunt that has tiramisu it’s guaranteed that is what I’ll have for dessert, I never pass up an opportunity to have tiramisu.  There is absolutely nothing wrong with the original tiramisu in it’s original form but when I came across this recipe on Taste & See for a Tiramisu Pound Cake I knew I HAD to try it. 

This cake was delicious!  It was also a show stopper, everyone was so impressed with the way the liquor and coffee batter swirled into the regular batter.  This cake was super moist and the perfect consistency and the icing was amazing and sent the cake over the top!  I got so many compliments on this cake; not only on the taste but also on the presentation.  This was definitely a show stopper and a cake that I’ll make many more times!

Tiramisu Pound Cake

Ingredients:

For the Cake-

3 Cups all purpose flour
2 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon salt
3/4 Cup butter, room temperature
1 1/2 Cups sugar
3 Large eggs
1 Teaspoon vanilla extract
1 1/2 Cups milk
1/4 Cup espresso or very strong coffee
1/4 Cup Kahlua

Directions:

Preheat oven to 325.  Grease and flour a 12 cup bundt pan and set aside.

In a medium bowl sift together the flour, baking soda, baking poder and salt and set aside.

In a large bowl cream the butter and sugar.  Once the mixture is light and fluffy add the eggs one by one, making sure each egg is incorporated before adding the next and then add the vanilla.

Slowly incorporate the flour mixture and milk; alternating between the two and ending with flour mixture.  Mix until everything is combined.

Place one cup of batter in a small bowl, and another cup of batter in another bowl.  To one of the bowls add the espresso and stir until well combined.  To the other bowl add the kahlua and stir until well combined.

Pour half of the plain batter into the prepared bundt pan and spread into an even layer.  Pour the espresso batter over the plain batter, making sure it is evenly distributed.  Pour the Kahlua batter over the espresso, make sure it is spread over the batter evenly.  Do not stir the batters together.  Carefully pour the remaining batter in the pan and evenly distribute it in the pan.

Place in oven and bake 55-60 minutes, until toothpick inserted in the middle comes out clean.

Once the cake is finished baking remove from the oven and let set about 15 mintues and then remove from the pan to let cool completely.  Let the cake cool completely before icing.  Icing recipe follows.

Kahlua Mascarpone Frosting

Ingredients:

1/4 Cup butter, room temperature

4 Ounces Mascarpone cheese, room temperature

1/4 Cup Kahlua (If you don’t like the taste of Kahlua substitue espresso in it’s place)

2 Cups confectioners sugar

1/2 -1 Tablespoon unsweeted cocoa powder

Directions:

Combine all the ingredients in a large bowl and beat at a medium-high speed until smooth and fluffy, but don’t over beat.

To apply the frosting use a spoon and spoon the frosting over the cake letting is spread and run down the sides.

Sift the cocoa powder over the top of the cake to garnish.

     

Recipe Source: Taste & See

Daring Bakers-Swiss Roll Ice Cream Cake

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 The July 2010 Daring Bakers’ challenge was hosted by Sunita of  Sunita’s world- life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home .

I was so excited when I saw this month’s challenge.  I had actually seen one of these cakes in a bakery a few weeks ago and thought it looked so neat and I knew I would love to try to make a cake like that at some point in time.  Well, that time came sooner than later since Sunita decided to make that our challenge this month for the Daring Bakers.  When I saw the cake in the bakery I was curious as to what process they had used to accomplish the finished product, but I couldn’t really figure it out but this challenge took me through the step by step process.  I followed this recipe step by step because I wanted to make sure everything turned out properly and it did, but I want to make this again and try out some different ice cream flavors and some different fillings. 

Swiss Roll Ice Cream Cake

Ingredients-

6 Medium sized eggs
1 Cup plus extra for rolling
6 Tbsp All purpose flour + 5 tblsp Natural unsweetened cocoa powder, sifted together
2 Tbsp Boiling water
A little oil for brushing the pans

For the filling-

2Cups Whipping cream
1 Vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 Tbsp. Caster sugar

Directions:
Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water
Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
Repeat the same for the next cake as well.
Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
Divide the cream mixture between the completely cooled cakes.
Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

The vanilla ice cream-

Ingredients:

2½ Cups Whipping cream

1 Vanilla bean, minced or 1 tsp Vanilla extract

½ Cup Granulated sugar

Directions:

Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

The Hot fudge sauce

Ingredients:

1 Cup Caster sugar

3 Tbsp Natural unsweetened cocoa powder

2 Tbsp Cornflour/cornstarch

1½ Cup Water

1 Tbsp Butter

1 Tsp Vanilla extract

Directions:

  • In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
  • Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
  • Remove from heat and mix in the butter and vanilla. Keep aside to cool .

The chocolate ice cream

Ingredients:

2Cup Whipping cream

1 Cup caster sugar

3 Tbsp natural unsweetened cocoa powder

Directions:

  • Grind together the sugar and the cocoa powder in a food processor .
  • In a saucepan, add all the ingredients and whisk lightly.
  • Place the pan over heat and keep stirring till it begins to bubble around the edges.
  • Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
  • Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Assembly:

Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).

Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)

Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)

Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .

Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

 

Sugar Cookies

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These cookies were deemed, and I quote, “The best sugar cookies ever” by Spencer.  He loves the way the sugar cookies taste and he likes the texture and chewiness of them when they come out of the oven, but who doesn’t love a cookie fresh from the oven:) ?  This recipe, however, kept that same consistency and chewiness even after they had cooled and were stored for a few days.  He had some that were iced, rolled in sugar and plain and he said they were all good but thought the plains ones were the best!

Everything about them was absolutely incredible.  I have had some sugar cookies that were very good but after you finished eating them they left a not so good after taste, others were great right when they came out of the oven but then became kind of hard or crunchy after they cooled, but these were perfect.  They were great right after they came of the oven; they were soft, chewy and moist but even after they had cooled and been stored for a day or so they were still the perfect!  This is definitely my “go to” recipe from now on! 

Sugar Cookies

Ingredients:

1 1/2 Sticks butter, room temperature
1 Cup powdered sugar
1/2 Cup granulated sugar
2 1/2 Cups flour
1 Teaspoon salt
1 Teaspoon baking powder
2 Eggs, room temperature
2 Teaspoons vanilla extract
1/2 Teaspoon vanilla bean paste
1 Teaspoon lemon juice

Directions:

In a large bowl sift together flour, sugar, salt and baking powder and set aside.

Using a stand mixer, cream butter and both sugars until smooth.  Beat in the vanilla extract, vanilla bean paste, lemon juice and eggs.  Gradually add in the flour mixture, once blended entirely form the dough into two balls, wrap in wax paper and refrigerate for at least 1 to 2 hours.

When ready to bake, preheat the oven to 350.  Sprinkle powdered sugar onto a surface and roll dough to 1/4 in thick.  Cut cookies out with cookie cutters that are dipped in powdered sugar (to keep dough from sticking to cutter) and place on cookie sheet lined with a silicone mat (or parchment paper).  Bake cookies 8-10 minutes, rotating half way through.  Bake until light and fluffy, but do not let the cookies brown.  Remove cookies from oven, leave on cookie sheet for about 5 mintues and then place on cooling rack to continue cooling.  Let cookies cool completely before icing, if desired. 

 

Recipe Source: Lynsey