Vanilla Cake Roll from Manuela Kjeilen

 

If you had a chance to check out our post a few weeks ago, S’mores Chocolate Cookies, then you know that we are pairing up with the lovely Manuela Kjeilen from Norway this month; and featuring recipes out of her first English cookbook: Love, Manuela.  Equal parts gorgeous and mouthwatering, this huge baking book may give you the urge to don a string of pearls while whipping up something delicious in the kitchen.  Manuela’s personality shines through with little antidotes sprinkled throughout and instructions that bring on a smile (rub sugar into the towel with your beautiful hands).

I decided to feature her Vanilla Cake Roll since people often view a cake roll as a daunting culinary feat.  Cake rolls are actually quite easy to bake and always make an impressive presentation.  This one is filled with fresh raspberries as well as a raspberry mascarpone frosting.  Perfect for the warm weather berry season right now!

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Mini Orange No-Bake Cheesecake with Gooey Almond Crust

 

Spring has arrived and here in Atlanta, it feels like summer is upon us.  With that in mind, I wanted to create a recipe that was cool and refreshing and wouldn’t use the oven for too long.  If you are a cheesecake lover like I am, I want you to know that a no-bake cheesecake has a very different texture than a regular cheesecake.  The combination of unflavored gelatin and lack of eggs creates a very velvety yet light texture.  One taste tester said it was almost like a mousse or firm custard.  I decided to use a pan by USA Pan Company that makes 6 mini cheesecakes, but I think you could easily use a traditional spring form pan.  I would recommend an 8″ pan to ensure the crust and cheesecake filling are thick enough.  I also decided to go non-traditional with my crust.  Normally I would do some type of graham cracker crust but for this recipe I decided to try out a gooey almond meringue crust and I have to tell you, it has become an absolute favorite!!

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Coconut Lime Pie

This month is all about the citrus juicer, and that makes me pretty happy.  I love using citrus in baking because it adds an often needed balance to all the sugar and butter that go along with making desserts.  This pie is a bit of a spin-off from a key lime pie.  I love key lime pie, but have you ever juiced enough of those tiny limes to make several pies?  I have.  I made key lime pie for 40 people once and it took forever to get enough fresh juice out of those little suckers.  So I decided to create a pie using regular limes (which are more acidic than key limes) and add in some coconut to balance that extra tartness.

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