Jelly Roll Cake

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Jelly Roll Cake! Sweetness never tasted so good. The best part about this classic cake recipe is the filling can be whatever flavor you wish it to be. I used all-natural Red-Cherry Swiss Preserves for a fruit flavor resulting in a gourmet experience. It created an international glimpse of Switzerland without setting foot on an airplane.

JELLY ROLL CAKE

Ingredients:

3 eggs, room temperature

1 cup sugar

1/3 cup water

1 teaspoon almond extract

3/4 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup almonds, sliced

2/3 cup jelly or jam, any flavor

Powdered sugar

Instructions:

Preheat oven to 375°. Grease and line a 10″x15″ jelly roll pan. Beat eggs until thick and lemon-colored, about 5 minutes. Gradually add sugar, water, and almond extract. Mix thoroughly. Add flour, baking powder, and salt until well blended and no lumps remain. Pour into pan and sprinkle with almonds. Bake 12-15 minutes. Loosen cake from pan and invert onto a tea towel generously sprinkled with powdered sugar. While cake is hot, roll up. Refrigerate one hour. Unroll cake and top with jelly or jam, spreading to edges. Roll up cake again, sprinkle with powdered sugar, cover in plastic wrap and refrigerate two more hours before serving.

Pretzel M&M Almond Bark

What’s Cooking in Gail’s Kitchen: Delicious Holiday Foods: Pretzel M&M Almond Bark! If you have a microwave, you can make this sweet and salty confection in mere minutes. Have all the ingredients measured out ahead of time for best results. Make it fun! Let the kids and grandkids be involved. By the time you are finished, everyone will be singing “Jingle Bells”. 


PRETZEL M&M ALMOND BARK


Ingredients:

2 1/2 cups white chocolate chips

2 tablespoons vegetable oil

1/2 cup almonds, sliced

3/4 cup pretzels, crushed 

1/3 cup mini M&M candies


Instructions:

Line a baking sheet with parchment paper. Crush pretzel sticks into broken pieces and crumbs, reserving one tablespoon for topping. Place white chocolate chips in a glass microwave-safe bowl. Heat on 50% power for one minute. Remove, add vegetable oil, stir, and return to the microwave. Continue heating on 50% power for one minute longer. Stir until smooth. Repeat process, if necessary. Hint: The chips will not appear melted until you stir them. Do not over cook. When the white chocolate is melted and smooth, fold in the almonds, mini M&M candies, and pretzel pieces. Quickly spread the mixture onto the lined baking sheet. Spread in an even layer. Dust the warm white chocolate with crushed pretzel crumbs. Chill one hour or until set. Break into bite-size pieces.

Gluten-Free Chocolate Cake

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Gluten-Free Chocolate Cake! You know you love chocolate. Who doesn’t? If you find yourself avoiding baked goods due to its wheat content, worry no more. This cake is completely flourless. The results are rich, chocolaty, and extremely satisfying for any sweet tooth craving. Dust it with powdered sugar and garnish each slice with fresh strawberries for a gourmet finish. Hurray for Chocolate!


GLUTEN-FREE CHOCOLATE CAKE


Ingredients:

1 1/2 cups semi-sweet chocolate chips

15-ounce can organic garbanzo beans, rinsed and drained

4 eggs

3/4 cup sugar

1/2 teaspoon baking powder 

1 tablespoon almond extract

1 tablespoon powdered sugar, for dusting

1/4 cup almond slices (optional)

Whipped cream

Fresh strawberries, garnish


Instructions:

Preheat oven to 350°. Grease a 9″ round cake pan. Melt the chocolate chips in a microwave-safe bowl for 2 minutes on high. Stir after 1 minute. Repeat until chocolate is melted and smooth. In a food processor, combine garbanzo beans and eggs. Blend until smooth, about 4 minutes. Add sugar and baking powder. Pulse to mix. Pour in melted chocolate and almond extract. Blend until smooth, scraping sides as needed. Transfer batter to the cake pan. Bake 40 minutes or until a cake tester comes out clean. Cool on a wire rack for 10 minutes. Invert onto a serving plate. Dust with powdered sugar. Sprinkle with almond slices. Garnish with whipped cream and strawberries.

Quirky Clean Salad

What’s Cooking in Gail’s Kitchen? Bright Ideas: Quirky Clean Salad! We’ve all heard the word “clean” when referring to food. Once upon a time, it meant wash the vegetables before eating them. Now it seems to have multiple meanings. Some of those phrases include “unprocessed foods, organically grown, no preservatives, low carbs, gluten-free, free-range, or no high fructose corn syrup.” Basically, it translates to what is clean for YOU. My unwritten rule is, if I have a craving for it, I’m eating it. Perhaps that’s why I added the word “Quirky” to the title. You do what is right for you. Are we good?

QUIRKY CLEAN SALAD

Ingredients:

1 head broccoli, florets only and chopped

1 green apple, peeled, cored, and diced

1/4 cup almonds, chopped

1/4 cup green olives, sliced

1/4 cup raisins

5 pitted dates, chopped

2 slices bacon, crispy cooked and crumbled

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon Dijon mustard

1/2 tablespoon garlic wine vinegar

1 tablespoon natural honey

1/4 teaspoon Himalayan salt

1/4 teaspoon cracked black pepper

1 teaspoon rosemary, chopped

Instructions:

In a large mixing bowl, combine broccoli florets, diced apples, chopped almonds, sliced green olives, raisins, chopped dates, and crumbled bacon. Gently toss to mix. In another bowl, whisk together lime juice, olive oil, Dijon mustard, garlic wine vinegar, natural honey, Himalayan salt, cracked black pepper, and chopped rosemary. Pour the vinaigrette over the broccoli salad; mix thoroughly. Serve immediately.

Noel Charcuterie Tray

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Noel Charcuterie Tray! Everyone loves a party. As the host or hostess, you should too. Instead of picking up a ho-hum relish tray at the local supermarket, make a charcuterie tray because they’re fun…and easy entertaining. Basically, it consists of cured meats, cheeses, nuts, fruit, and olives. And there’s no rhyme or reason for arranging things on a tray or platter. The more random the pattern, the better. Fresh herbs can add an aromatic ambiance making your guests feel special. Candles have the same effect, as long as they are away from the direct line to finger food. Crackers or artisan bread are a nice platform for spreadable cheeses or gourmet jams. Getting ideas? I see you nodding your head in agreement, so let’s get this party started.

NOEL CHARCUTERIE TRAY

Ingredients:

4-ounce assorted Antipasto Italiano sliced meats

8-ounces Bleu cheese, wedge

8-ounces Colby Jack cheese cubes

6-ounces Wasabi & Soy Sauce almonds

6-ounce jar Kalamata olives, pitted

1 cup moonshine maraschino cherries

1 cup candied orange peel*

4.25-ounces sea salt snack crackers

4.25-ounces sesame artisan crackers

Fresh Rosemary, for garnish

Instructions:

First, arrange some items in small bowls, like olives, nuts, and fruits. It keeps them contained for easy replenishment. Cured meats and cheese wedges are often the spotlight. As larger items, place then on the tray once you have the bowls in place. Crackers or bread go next. Don’t be afraid to pile them on. Feel free to fill in the “spaces” with salty nuts, cheese cubes, and fresh rosemary sprigs. Enhance your presentation with knotted bamboo picks or cocktail toothpicks for spearing small bites.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/06

Basil Pesto Pasta

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Basil Pesto Pasta! I’m tired. And I’m hungry. What in the world can I cook for dinner that doesn’t take forever? But I want the taste to make me feel like I’m someone special. First of all, go over to the wine rack and open a nice bottle of Cabernet Sauvignon. Pour a little into a stemmed glass. Swirl and take a sip. This will put you in the mood. The wonderfully sweet herbal notes of the fresh basil will complement the flavor of the wine. Plus, the olive oil and parmesan cheese in the pesto sauce enhance the richness of fruit in the Cab. Take another sip. Now let’s get started. (Footnote: Obviously if you already have a jar of your favorite Basil Pesto in the kitchen pantry, you’re one step ahead.)

BASIL PESTO PASTA

Ingredients:

10.5 ounce package of cherry tomatoes

12 large basil leaves

1/3 cup almonds, slightly toasted

1 garlic clove, peeled and minced

1/2 teaspoon kosher salt

1/2 cup olive oil

1 pound spaghetti

1 tablespoon sea salt

1/2 cup parmesan cheese, grated

Fresh basil leaves, for garnish

Instructions:

Combine cherry tomatoes, basil leaves, toasted almonds, garlic clove, and kosher salt in a food processor. Pulse to blend into a fine purée. Scrape the sides and turn the processor on Low setting. Slowly pour the olive oil into the mixture in a continuous stream. The pesto will thicken nicely. Set aside. Cook the spaghetti in salted water, according to package directions. Drain well. Transfer spaghetti to a bowl. Quickly toss with pesto sauce. Sprinkle parmesan cheese over all. Garnish with basil leaves.

Quasi Cherry Almond Macaroon Slab Pie

Eating My Way Through the Holidays. Festive Food Gifts: Quasi Cherry Almond Macaroon Slab Pie! Now that’s a mouthful. But truth-be-told when you’re talking about a dessert with mounds of plump cherry clusters, flaked coconut, and sliced nuts…well, nothing else will do. By transforming it all into a slab pie, portions become more manageable over traditional sliced servings. The crust is still flaky, even if there is less of it. Focus instead on a sweet treat with a single shot of Italian espresso or scoop of ice cream. It’s a perfect balance for the taste buds.

QUASI CHERRY ALMOND MACAROON SLAB PIE

Ingredients:

1 prepared pie crust

Ingredients for filling:

21-ounce can cherry pie filling

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

1 teaspoon lemon juice

Ingredients for topping:

1 cup coconut, shredded

1/2 cup almonds, sliced

1/4 cup sugar

1/8 teaspoon sea salt

1/4 cup milk

1 tablespoon butter, melted

1/4 teaspoon almond extract

1/4 teaspoon coconut extract

1 egg, beaten

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Roll the prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough pieces to fill in the corners. Pinch to seal. In a large bowl, combine the cherry pie filling, cinnamon, sea salt, and lemon juice. Mix thoroughly. Spoon the filling onto the pie crust. Spread in a single layer. Bake for 20 minutes. Meanwhile, for the topping, fill a mixing bowl with the shredded coconut, sliced almonds, sugar, sea salt, milk, melted butter, almond extract, coconut extract, and beaten egg. Remove the slab pie from the oven. Spread macaroon topping over all. Return slab pie to oven, bake 25 minutes longer, or until bubbly and golden brown. Cut into slices. Serve with vanilla bean ice cream.

Devils on Horseback

What’s Cooking in Gail’s Kitchen? Equal Measures: Devils on Horseback! The name itself is a conversation starter. I know, right. The colors themselves resemble the “dark side” of our personalities. The small savory dish is made with pitted dates, smoked almonds, and crispy bacon or prosciutto. It’s pretty simple to prepare and is often served as an appetizer at social gatherings. Popular as a finger food, this hors d’oeuvre is perfect for small conversation at backyard parties. Watch yourself. Eating too many may find you a little mischievous.

DEVILS ON HORSEBACK

Ingredients:

1/4 cup soy sauce

1/2 teaspoon ground ginger

3/4 cup brown sugar

24 pitted dates, whole

24 smoked almonds, whole

3-ounce package prosciutto, deli sliced and cut in half lengthwise or 12 slices thin bacon, cut in half width wise

Instructions:

Preheat oven to 400°. Spray a baking dish with nonstick oil. Set aside. In a shallow bowl, combine soy sauce and ground ginger. Mix well. In a second dish, place brown sugar. Take a pitted date, open carefully, and stuff it with a smoked almond. Wrap the date with a half slice of prosciutto or half bacon slice. Dip it into the soy sauce mixture. Roll it in brown sugar and place seam side down into the prepared baking dish. Repeat until all dates are prepared. Bake in the preheated oven until the prosciutto or bacon is crisp, 15 to 25 minutes. Serve at room temperature.

Peachy Blueberry Parfait

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Peachy Blueberry Parfait! Leave the velvety skin on, but remove the pit first or you’ll regret it later if you chip a tooth. Peaches are tropical and aromatic. Baby-soft, too. They remind you of a warm summer day followed by a romantic evening rendezvous. Pair the peach’s irresistible aroma with the tangy taste of blueberries for a jumpstart breakfast that will leave your friends and coworkers wondering how you mastered the art of true happiness.

PEACHY BLUEBERRY PARFAIT

Ingredients:

2 cups Greek yogurt

1 tablespoon agave nectar

1 ripe peach, pit removed and sliced

1/3 cup fresh blueberries

1/2 cup crunchy granola with oats, almonds, and coconut

Instructions:

Combine Greek yogurt and agave nectar. Mix well. Begin with a spoonful of granola in the bottom of 4 parfait glasses. Layer Greek yogurt on the granola. Top with fresh peach slices, blueberries, and the remaining granola. Chill until ready to serve.