Raspberry Cream Roll

Raspberry Cream Roll

Raspberry Cream Roll

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Raspberry Cream Roll served on a blue platter with a slice served on a white plate.

Raspberry Cream Roll screams spring, but as I write this post I look outside to a grey and windy day with a forecast of snow. It’s recipes such as this that keep me focused and looking forward. In this case, forward to better weather, summer days and fresh berries.

This lovely dessert is a classic combination of a vanilla jelly roll laced with raspberry jam, however, it is anything but ordinary. The raspberry jam layer has the addition of Chambord liqueur for a vibrant punch of raspberry flavour, and the cream filling is a luscious combination of mascarpone and whipped cream. It’s a wonderful combination served with lightly macerated mixed berries.

 

A prepared jelly roll ready for the oven in preparation for Raspberry Cream Roll.

What makes a good jelly roll? Getting lots of volume in the beaten eggs and sugar will ensure your jelly roll is light and spongy. Only mix in the dry ingredients until combined and smooth, don’t over mix after this addition. Allowing the jelly roll to rest for about 10 minutes before rolling will prevent it from deflating itself from its own weight when rolled. Keep in mind you need to roll the cake while warm to prevent cracking but rolling while “hot” out of the oven will result in a flat jelly roll. I find the time it takes to loosen the cake from the edges of the pan, gather together the kitchen towel, sifter and powdered sugar is about enough cooling time to flip over the jelly roll, trim the edges and roll it while warm without cracking or deflation.

The end result is a light and airy cake with a smooth surface that’s begging to be dusted with powdered sugar for the perfect finish. It’s the kind of dessert you want to show off to your guests and one that you’ll want to make again and again.

Raspberry Cream Roll served on a light blue platter garnished with fresh berries.
A close up slice of Raspberry Cream Roll served on a white plate.

Raspberry Cream Roll sliced and topped with fresh macerated berries on a pink background.
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Raspberry Cream Roll

Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 40 minutes
Servings 10 people

Ingredients

Cake Roll

  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • as needed powdered sugar

Filling

  • 1/4 cup seedless raspberry jam
  • 1 tbsp Chambord optional
  • 3/4 cup whipping cream
  • 1/4 cup powdered sugar
  • 4 ounces mascarpone
  • 1 tsp vanilla extract

Instructions

Cake Roll

  • Preheat oven to 375°F and line a 10"x15"x1" baking tray with parchment. Spray the sides with non-stick spray.
  • Whisk together flour, baking powder and salt and set aside.
  • Whip eggs until thick and fluffy, 3-5 minutes. Gradually beat in sugar until combined. Beat in water and vanilla at low speed until incorporated.
  • Add flour mixture and beat until combined and smooth. Pour batter into prepared pan and spread out evenly using an off-set spatula. Tap pan once or twice lightly on the counter to remove any large air bubbles. Bake in preheated oven for 15-16 minutes until center is set and cake is golden.
  • Remove cake from oven and loosen cake from edges using a sharp knife. While the cake is warm (not hot, see note) dust top of the cake generously with sifted powdered sugar. Invert cake onto a clean kitchen towel and carefully remove parchment by peeling off at a sharp angle. Trim cake edges.
  • Starting at the short end, roll the cake up tightly in the kitchen towel. Allow the cake to cool completed before final assembly.

Filling and Assembly

  • While the cake is cooling whisk jam until smooth and stir in Chambord if using.
  • Beat whipping cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to beat until stiff peaks form.
  • Carefully unroll cooled cake and spread evenly with jam mixture. Dollop whip cream mixture over the jam and spread evenly over the jam.
  • Roll the cake back up as tightly as possible without squishing out the filling. Trim the ends evenly and dust the cake roll with sifted powdered sugar. Transfer cake to a serving platter and cut into thick slices. Serve immediately with fresh macerated berries of choice. If serving at a later time, move the cake to your serving platter and cover ends with plastic wrap and then the entire cake with plastic wrap. Keep chilled until ready to serve. When ready to serve, dust with sifted powdered sugar and cut into thick slices.

Notes

-It is important to note that the cake should be warm and not "hot" when removing from the pan, inverting and rolling.  Most recipes don't indicate this, but if you rush and roll the cake while it is hot, it will flatten itself because it's still very soft.  I'm not talking about a lot of time difference, 5 minutes in the pan and taking some care loosening it before flipping and care taken to remove the parchment and trim the cake is enough time for the cake to be set enough to roll without excessive flattening yet warm enough to prevent cracking. 

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Potato and Mushroom Gratin

Potato and Mushroom Gratin

Potato and Mushroom Gratin

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Sliced mushrooms, gruyere cheese and potatoes in a basket are being prepped for Potato and Mushroom Gratin.

With Easter just around the corner, you’ll want to be dinner ready for family and friends. Hopefully, with some luck, the Covid-19 gathering restrictions will ease in my area and a modest gathering can take place. I do miss my family and friends, and I miss cooking for them. It’s the best part of any gathering, in my opinion. You’re gonna love this easy and delicious Potato and Mushroom Gratin. It feeds 8 people, it’s easy to assemble and bakes up golden and creamy every time. There’s no messing around with cooking a white sauce, there’s no boilovers and no pre-cooking potatoes. It’s a no-fuss casserole, loaded with earthy mushrooms and Gruyere cheese, and has become my favourite to serve with ham. It’s also fantastic served with roast chicken, pork or grilled steak.

Sauteed mushroom in a stainless steel skillet that have been cooked for Potato and Mushroom Gratin.
A prepped and layered Potato and Mushroom Gratin in a red casserole dish ready for the oven.

What makes this potato casserole a winner in my books is the simplicity of the sauce. The mixture of cream and sour cream makes it extra creamy and the sour cream gives a little tang. The sauce is whisked together cold and poured over the potato slices. I find there’s no need to be fussy with the potato arrangement either. Simply toss the slices into the casserole dish and spread them around evenly instead of trying to layer them ever so carefully. If you don’t have a mandolin for thinly slicing the potatoes, that’s no problem, simply slice as thin as you can by hand and cook for the longest time suggested in the recipe. Remember, dinner doesn’t need to be fussy. This simple casserole is not only delicious, but it also feeds a small crowd and is worthy of your family gathering. Enjoy!

Potato and Mushroom Gratin baked golden in a red casserole dish and garnished with chopped green onions.

Potato and Mushroom Gratin baked golden in a red casserole dish and garnished with chopped green onions.
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Potato and Mushroom Gratin

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Servings 8 people

Ingredients

  • 2 tbsp salted butter plus more for dish
  • 16 ounces mushrooms, thinly sliced see note
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup sour cream, full fat
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • pinch nutmeg
  • 1/3 cup milk
  • 2 tbsp flour
  • 2 1/2 pounds russet potatoes see note
  • 6 ounces Gruyere cheese, shredded

Instructions

  • Preheat oven to 375°F and butter a large 3-quart casserole dish.
  • Melt butter in a large skillet over medium-high heat until starting to foam. Add mushroom and cook until lightly browned and the moisture has evaporated. Add minced garlic and continue to cook, stirring often for 1-2 minutes. Set aside.
  • While mushrooms are cooking, whisk together cream, sour cream, salt, pepper and nutmeg. In a separate bowl whisk together milk and flour until smooth. Add to the sour cream and cream and whisk until incorporated. Grate the cheese and set it aside.
  • Peel and thinly slice potatoes. Spread half of the potato slices evenly in the bottom of the prepared casserole dish. Scatter half of the sauteed mushroom and half of the cheese evenly over the potatoes. Repeat with remaining potatoes, mushrooms and cheese.
  • Pour cream mixture evenly over potatoes. Give the pan a gentle shake to help flatten everything out. Cover and bake for 45-60 minutes (this will depend on how thin you've sliced the potatoes) Start checking at 45 minutes. The potatoes should be almost tender in the center. Remove cover and bake for an additional 20 minutes until the top is golden.
  • Remove from oven and allow to rest for 10 minutes before serving. Garnish with chopped fresh parsley or sliced green onions if desired.

Notes

-Russet potatoes work well for this recipe, however,  I've also used red potatoes with equally good results.
-The covered cooking time will vary slightly depending on how thin you've sliced the potatoes.  I find cutting them by hand instead of using a mandolin requires closer to 60 minutes covered.
-I like using cremini mushrooms for this recipe as they have a little more earthiness than regular white mushrooms, however, either work well as does a mix of mushrooms.

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Minty Hot Chocolate

Minty Hot Chocolate

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You will want to give up the powdery store-bought hot chocolate mix for this creamy and rich Minty Hot Chocolate. It takes only a few quality ingredients and 10 minutes to have a warming mug of chocolatey goodness. Milk and cream get a gentle simmer on the stove before bittersweet chocolate and mint flavouring are added for an amazing hot chocolate. This lovely version is not too sweet and perfect topped with lightly whipped cream.

A blue mug overflowing with chocolate chips and garnished with red and white candy canes for Minty Hot Chocolate.

It’s great for kids and adults alike and makes me want to strap on my skates and go down to the rink on the lake. In past years, we’ve had a self-made lake ice rink at my mother-in-laws and she would often bring down a tray of hot chocolate. One year I remember well because the ice froze very flat with little to no snow which allowed us to see the fish swimming below as we skated above. It was wonderful fun and a good way to enjoy time with friends and family. Make this Minty Hot Chocolate your delicious way to warm up after a day of outdoor activities. Enjoy!

Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.

Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
Minty Hot Chocolate
Print Recipe
    Servings Prep Time
    1 litre 10 minutes
    Cook Time
    7 minutes
    Servings Prep Time
    1 litre 10 minutes
    Cook Time
    7 minutes
    Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
    Minty Hot Chocolate
    Print Recipe
      Servings Prep Time
      1 litre 10 minutes
      Cook Time
      7 minutes
      Servings Prep Time
      1 litre 10 minutes
      Cook Time
      7 minutes
      Ingredients
      Servings: litre
      Instructions
      1. Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
      2. In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
      3. Divide among serving mugs and top with whipped cream and a candy cane.

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      Molasses Crinkle Cookies

      Molasses Crinkle Cookies

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      A stack of Molasses Crinkle Cookies that sit in front of a silver box filled with cookies and decorated with white ribbon and acorns.

      Molasses Crinkle Cookies are one of my holiday favourites. They’re perfectly chewy, lightly spiced with ginger, dusted with sugar and absolutely delicious. I tend to be an all or nothing kind of person when it comes to holiday baking. Some years I can’t wait to start and will typically make numerous types of cookies and squares. You know, gotta have a chocolate square, a raspberry coconut square, butterscotch squares, shortbread, etc etc. This year I’m opting to only make one type of square and one cookie. I know, I know, people will wonder what’s wrong with me. The truth of the matter is time or should I say the lack of it. As a food blogger with a full-time job, I struggle at times to get a post out weekly. I’m not complaining, because I love doing it, but I realize that I have to make priorities. This includes making time for myself personally and the people in my world. But as a food blogger, I cannot bring myself not to make any treats for giving and sharing. So the compromise is moderation, and you won’t be disappointed with my choice of cookie for the season.

      Cookie dough balls arranged on a baking tray and on a small plate of sugar for rolling in preparation for Molasses Crinkle Cookies.

      Tips for amazing Molasses Crinkle Cookies:

      -Chill the dough for at least 3 hours. The cookies spread while baking and the chilled dough keeps the process consistent during baking and prevents the cookie from overspreading. The result is a perfectly chewy cookie that’s not too thick.

      -Weigh or measure each cookie for uniform cookies and even baking.

      -Bake one tray at a time in the center of the oven. It takes more time, but worth it.

      -If the dough balls soften while rolling them, give them a ten-minute chill just before baking.

      -Generously coat in sugar when rolling into balls. This not only prevents the dough from sticking to your hands but gives the cookies a holiday look, especially if you use coarse sugar.

      -The cookies will spread on their own without flattening.

      -Don’t over-bake!! Can’t stress this enough. They only take 9-10 minutes.

      Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.

      Author:  Compelled to Cook, adapted from Fine Cooking Magazine winter 2003 Molasses Crinkles.

      Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
      Molasses Crinkle Cookies
      Print Recipe
        Servings Prep Time
        38-40 cookies 40 minutes
        Cook Time Passive Time
        9-10 minutes 3+ hours
        Servings Prep Time
        38-40 cookies 40 minutes
        Cook Time Passive Time
        9-10 minutes 3+ hours
        Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
        Molasses Crinkle Cookies
        Print Recipe
          Servings Prep Time
          38-40 cookies 40 minutes
          Cook Time Passive Time
          9-10 minutes 3+ hours
          Servings Prep Time
          38-40 cookies 40 minutes
          Cook Time Passive Time
          9-10 minutes 3+ hours
          Ingredients
          Servings: cookies
          Instructions
          1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
          2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
          3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
          4. Mix in flour until well combined.
          5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
          6. Preheat oven to 375°F and line baking trays with parchment.
          7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
          8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
          9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
          Recipe Notes

          -Start these cookies several hours ahead as they need time to chill.

          -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

          -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

          -At 20 grams each, I get 38-2 3/4" cookies.

          -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com