Today we went to Auntie Sissy’s House and had Leo birthday party. We invited all his cousins over and had cake and ice cream and of course what kids love the most PRESENTS!!!! We had a good time all the family was there!
These pictures are from the party and the ride home.
So I got some milk chocolate chips, melted them took some large marshmallows and dipped one end in melted chocolate, then rolled that end in graham crackers. Stuck a stuck down in the chocolate end and then toasted the marshmallow end. Some I blackened I loved them like that! They are so good and would actually make a Great Gift!
So I used a recipe online but changed it up a bit. This was the results (see pics below).
So for dinner we made Mexican Lasagna and little pastry cream tarts, topped with homemade whipped cream and syrup/jelly from fruit I cooked down
Ingredients
Swiss Roll Cake Batter
4 eggs
3/4 c sugar
3/4 c flour
extract of your choice, I’ve used vanilla and lemon so far.
food coloring (optional)
beat eggs and sugar, extract if using, (foodcoloring if using), until very thick almost like mousse, it will raise up much higher in the bowl and be thick and airy around 8 to 10 minutes. sift in flour folding mixture until mixed completely with out taking the air out of batter. prepare a swiss cake roll pan i spray it and add paper to it and line it with the paper, then pour batter in to pan and bake on 350 for 12 minutes exactly!
I let it cool and flip upside down on a cooling rack and slowly work off the paper, once cooled I put another piece of paper over it and flip it off the rack and then add filling and roll
Lemon Curd Filling
4 medium eggs
3/4 c sugar
1/3 c V8 fruit medley
1 tbsp lemon extract
4 tbsp butter (chopped in little cubes)
prepare the double boiler by placing a pan of water on the burner to start simmering, in a metal bowl beat the eggs, sugar water, extract whip up good for about a minute by hand, and place bowl over the pan of water and stir constantly about 8 – 10 minutes until the mixture is thick like sour cream. Remove from heat and add the butter stirring constantly until the butter has completely melted and is gone!
I placed that bowl of curd over a bowl of ice and then stirred it every now and then till cool about 10 minutes as well.
Then used it to spread on this swiss roll. It was delish!
Caramel shortbread is a deliciously naughty little snack packed full of evil calories! Eat in moderation.
Ingredients
For the shortbread
250 g (9 oz) plain flour
175 g (6 oz) butter or margarine
75 g (2½ oz) caster sugar (or ordinary sugar)
For the caramel
400 g (14 oz) tin of condensed milk
150 g (5 oz) butter or margarine
150 g (5 oz) brown or white sugar
For the chocolate topping
200 g (7 oz) milk or plain chocolate.
Method
| 1 | Prepare the shortbread base by mixing the flour and sugar in a bowl, then rubbing in the butter to produce a smooth paste-like dough. |
| 2 | Press the dough into an 8″x8″ (20cmx20cm) baking tin, or a Swiss Roll tin and smooth the surface with the back of a spoon. |
| 3 | Prick the dough with a fork and bake at 180°C for 20 minutes. Leave to cool in the tin. |
| 4 | Prepare the caramel by melting the butter gently in a pan. Add the sugar and stir until a “sludge” is formed. |
| 5 | Remove from the heat and stir in the condensed milk. Bring back to the boil and simmer gently with constant stirring for 8-10 minutes. |
| 6 | Pour the hot caramel onto the shortbread base, spread it out evenly then leave to cool completely. |
| 7 | Melt the chocolate in a glass bowl over a pan or boiling water. Pour onto the caramel and spread evenly. Place in the ‘fridge to harden the chocolate then cut into squares. |