Tasty Desserts

By Annie Watts

I hope you enjoy these wonderful recipes that are simple to prepare.There are recipes like "Hot Chocolate Marshmallow Cupcakes","Eggnog Cookies", and "Frozen Cotten Candy Cupcakes".

• Language: English
• Publisher: Lulu.com
• Release date: Jul 16, 2015
• ISBN: 9781329389786

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Copyright Page

TASTY DESSERTS

First Edition

Copyright © 2015 by Annie Watts

All rights reserved.

ISBN 978-1-329-38978-6

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form by any means without the prior written permission of the publisher, except by a reviewer who may use brief excerpts in a review. For more information, please contact ALW PUBLISHING.

ALW Publishing

7121 Pacific Rim Highway Port Alberni, BC

Canada V9Y 8Y4

[e-mail]

Edited and typeset by Annie Watts, author.

Watts, Annie, 1961-, author

Tasty desserts / by Annie Watts. – First edition.

ALW Publishing, Port Alberni, BC

Jellyrolls, Cakes, and Cupcakes

Black Forest Jellyroll

While in Culinary Art School, I learned to make this wonderful dessert. I got bored of making it the same way all the time, layering the round cakes with cherry filling. I started to make thin slabs of chocolate cake and roll it with the cherry filling inside and garnish it with whipping cream, chocolate shavings and maraschino cherries. The sweet homemade cherry filling is far better than store bought pie filling.

4 (1 oz each) dark chocolate squares, chopped

¼ tsp chocolate extract

¾ cup castor sugar

½ cup butter, at room temperature

Yolks of 3 large eggs

Whites of 3 large eggs, at room temperature

¼ cup castor sugar

¾ cup cake flour

¼ cup whipping cream

¼ tsp vanilla extract

¾ cup icing sugar

5 tsp butter

1 ½ cups dark sweet cherries, pitted, in heavy syrup

¼ tsp cherry candy oil

1 cup whipping cream

3 tbsp sugar

Icing sugar (on hand)

2 (1 oz each) dark chocolate squares, shaved, garnish

6 maraschino cherries, garnish

Preheat oven to 375 degrees F. Grease the bottom of a jellyroll (18x13-inch) pan with canola oil and line it with parchment paper. Melt the chocolate in the top pot of a double boiler over barely simmering water in the bottom pot, stirring periodically with a dry utensil. In a small bowl of an electric mixer set to high speed, whisk the castor sugar and butter until creamy. Beat in the egg yolks one at a time until sugar is dissolved. In another small bowl of an electric mixer set to high speed, whisk the egg whites and castor sugar until stiff peaks form. Fold the egg white mixture, cake flour, whipping cream and vanilla extract into the egg yolk mixture. Fold the melted dark chocolate and chocolate extract into the Sponge Cake Batter. Spread the batter into the prepared pan. Bake immediately for 15 minutes. Dust a tea towel, slightly larger than the pan, with icing sugar. Invert the cake on the tea towel and remove parchment paper. Carefully and slowly roll up the cake with the tea towel and let cool. To make the homemade cherry filling, in a large bowl cream together the icing sugar and butter. Fold in the cherries and cherry candy oil. Unroll and spread the Cherry Filling over the cake and roll up without the towel. In a medium bowl of an electric mixer set to high speed whisk the whipping cream and sugar to stiff peaks. Garnish with whipped cream, shaved chocolate, and maraschino cherries.

Makes: 6 servings

Pumpkin Spice Jellyroll

This recipe is a mouthwatering winter holiday dessert. This pumpkin cake is rolled with pumpkin caramel cream cheese icing inside and topped with chocolate truffle base and fresh blackberries. For the caramel flavor sauce, the double cream is a dense, rich cream that had a 48% butterfat content, which makes it less likely to separate when heated.

¾ cup castor sugar

½ cup butter, at room temperature

Yolks of 3 large eggs

Whites of 3 large eggs, at room temperature

¼ cup castor sugar

¾ cup cake flour

¼ cup whipping cream

¼ tsp vanilla extract

½ cup pumpkin puree

¼ tsp pumpkin extract

½ tsp allspice

Icing sugar (on hand)

1 tbsp sugar

2 tsp golden corn syrup

2 tsp water

1 ½ tbsp double cream

2 tbsp pumpkin puree

4 oz cream cheese

¼ tsp caramel extract

5 drops brown food color

1½ cups icing sugar

6 oz dark chocolate, chopped

6 tbsp whipping cream

2 tsp unsalted butter

24 blackberries, garnish

Preheat oven to 375 degrees F. Grease the bottom of a jellyroll (18x13-inch) pan with canola oil and line it with parchment paper. To make the sponge cake batter, in a small bowl of an electric mixer set to high speed, whisk the castor sugar and butter until creamy. Beat in the egg yolks one at a time until sugar is dissolved. In another small bowl of an electric mixer set to high speed, whisk the egg whites and castor sugar until stiff peaks form. Fold the egg white mixture, cake flour, whipping cream and vanilla extract into the egg yolk mixture. Fold the pumpkin puree, pumpkin extract, and allspice into the sponge cake batter. Spread the batter into the prepared pan. Bake immediately for 15 minutes. Dust a tea towel, slightly larger than the pan, with icing sugar. Invert the cake on the tea towel and remove parchment paper. Carefully and slowly roll up the cake with the tea towel and let cool. To make the pumpkin caramel cream cheese icing, first make the hot sugar corn syrup, in a small heavy saucepan over medium-high heat, combine sugar, golden corn syrup and water. Stir and scrape sides of the saucepan while bringing it to boiling point. Continue to boil without stirring until the temperature reads 245 degrees F on a candy thermometer, do not overcook. Remove from the heat and use immediately in the recipe. Cool the hot sugar corn syrup, without stirring to 110 degrees F. To make the warm creamy caramel sauce, transfer hot sugar corn syrup to a small bowl of an electric mixer set to low speed, beat until the mixture begins to thicken and lighten in color. Stir in the double cream. Use immediately before the caramel sauce has a chance to solidify. Do not refrigerate or the caramel sauce will dry out. Let the warm creamy caramel sauce cool for 20 minutes. In a large bowl of an electric mixer set to medium speed beat the warm creamy caramel sauce, pumpkin puree, cream cheese, caramel extract, and brown food color until smooth. Add the icing sugar and beat until light and fluffy. Unroll and spread the pumpkin caramel cream cheese icing over the cake and roll up without the towel. To make the chocolate truffle base for the garnish, place the chopped chocolate in a medium sized stainless-steel bowl, set aside. In a small heavy saucepan over medium heat bring the whipping cream to boiling point, do not overcook. Remove from heat and pour over the chocolate and stir until the chocolate is melted and velvety smooth. Whip in the unsalted butter. Let it cool at room temperature for 5 minutes. Stir until smooth, and then cool for 15 minutes. Garnish the cake with the chocolate truffle base and blackberries.

Makes: 6 servings

Peanut Butter and Raspberry Jellyroll

This is one of those comfort foods that conjure up happy childhood memories of sharing a school lunch with my friends. It’s garnished with a dollop of brown sugar whipped cream and raspberries.

¾ cup castor sugar

½ cup butter, at room temperature

Yolks of 3 large eggs

Whites of 3 large eggs, at room temperature

¼ cup castor sugar

¾ cup cake flour

¼ cup whipping cream

¼ tsp vanilla extract

1/2 cup smooth peanut butter

1/4 tsp peanut butter extract

Icing sugar (on hand)

1 cup raspberry jelly

1 cup whipping cream

3 tbsp brown sugar

24 raspberries, garnish

Preheat oven to 375 degrees F. Grease the bottom of a jellyroll (18x13-inch) pan with canola oil and line it with parchment paper. To make the sponge cake batter, in a small bowl of an electric mixer set to high speed, whisk the castor sugar and butter until creamy. Beat in the egg yolks one at a time until sugar is dissolved. In another small bowl of an electric mixer set to high speed, whisk the egg whites and castor sugar until stiff peaks form. Fold the egg white mixture, cake flour, whipping cream and vanilla extract into the egg yolk mixture. Fold the peanut butter and peanut butter extract into the sponge cake batter. Spread the batter into the prepared pan. Bake immediately for 15 minutes. Dust a tea towel, slightly larger than the pan, with icing sugar. Invert the cake on the tea towel and remove parchment paper. Carefully and slowly roll up the cake with the tea towel and let cool. Unroll and spread the raspberry jelly over the cake and roll up without the towel. In a medium bowl of an electric mixer set to high-speed whisk to stiff peaks the whipping cream and brown sugar. Garnish with the whipped cream and raspberries.

Makes: 6 servings

Pineapple Cake

I like to use pineapple cake in the Mandarin Orange Ambrosia Trifle recipe. Otherwise, garnish with the marshmallow topping.

¾ cup castor sugar

½ cup butter, at room temperature

Yolks of 3 large eggs

Whites of 3 large eggs, at room temperature

¼ cup castor sugar

¾ cup cake flour

¼ cup whipping cream

¼ tsp vanilla extract

½ cup crushed pineapple, drained

¼ tsp pineapple extract

Preheat oven to 375 degrees F. Grease the bottom of an 8-inch square baking pan with canola oil and line it with parchment paper. To make the sponge cake batter, in a small bowl of an electric mixer set to high speed, whisk the castor sugar and butter until creamy. Beat in the egg yolks one at a time until sugar is dissolved. In another small bowl of an electric mixer set to high speed, whisk the egg whites and castor sugar until stiff peaks form. Fold the egg white mixture, cake flour, whipping cream and vanilla extract into the egg yolk mixture. Fold the crushed pineapple and pineapple extract into the sponge cake batter. Pour the batter into the prepared pan. Bake immediately for 20 minutes. Cool the cakes in the pans for 10 minutes and then invert onto wire racks and peel off the parchment paper.

Note: To make Raspberry Cake substitute the same number of crushed raspberries for the crushed pineapple and substitute the pineapple extract with raspberry extract.

Note: To make Apple