Happy Easter a Week Late with a Recipe for Two Desserts

Lemon Roll Cake via LashesandDashes

 

Today I bring you my Easter desserts, a week too late. I wrote this post last Monday then life got in the way and I did not get to add the pictures till today. I hope you all had a wonderful Easter spent with Friends and Family celebrating our Saviors Resurrection! We had a wonderful low key Easter, we went to a Sunrise Service right on the beach which was amazing then we spent the afternoon eating dinner with dear friends at our house. Since I love making and eating desserts I offered to make them, I made a Lemon Roll Cake as well as Mini Lemon Cheesecakes. I got the idea to make the Lemon Roll from Crazy for Crust and from there just ran with it. Both desserts turned out wonderful and I know I will be making them many more times in the coming months. One of the reasons I love these desserts is they are so easy to make, the filling for the Lemon Roll is also the base for the Mini Cheesecakes. It is also very light and refreshing and would make a wonderful dessert for the hot summer months. I was actually only planning on making one dessert but then I had a lot of the filling left from the Lemon Roll Cake so I decided to make mini cheesecakes, I used Gingersnaps for my crust on the Mini Cheesecakes since I did not have any Gram Crackers on hand. I hope you all love these desserts as much as I do!

 

Lemon Roll Cake with Lemon Cheesecake Filling

 

Lemon Roll Cake via LashesandDashes

Whisking the dry ingredients together.

Lemon Roll Dessert via LashesandDashes

Whisking the eggs.

Lemon Roll Dessert via LashesandDashes

Rolling the lemon to release the juice.

Lemon Roll Dessert via LashesandDashes

Zesting the Lemon.

Lemon Roll Dessert via LashesandDashes

Cutting the Lemon.

Lemon Roll Dessert via LashesandDashes

Juicing the Lemon.

 

Lemon Roll Dessert via LashesandDashes

Adding in the sugar.

Lemon Roll Dessert via LashesandDashes

Mixing together all of the wet ingredients.

Lemon Roll Dessert via LashesandDashes

Adding in the flour.

Lemon Roll Dessert via LashesandDashes

Carefully spreading the batter into the pan.

Lemon Roll Dessert via LashesandDashes

Batter spread into the pan, thinly.

Lemon Roll Dessert via LashesandDashes

Quickly peeling the cake off of the wax paper.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll off of the old wax paper and onto the new.

Lemon Roll Dessert via LashesandDashes

Rolling the cake so it can cool.

Lemon Roll Dessert via LashesandDashes

Adding the whipping cream into the ice cold mixing bowl.

Lemon Roll Dessert via LashesandDashes

Adding in by small increments the softened cream cheese.

Lemon Roll Dessert via LashesandDashes

Adding in the powdered sugar and lemon extract.

 

Lemon Roll Dessert via LashesandDashes

The Lemon Cheesecake filling.

Lemon Roll Dessert via LashesandDashes

Spreading the filling on the lemon roll.

Lemon Roll Dessert via LashesandDashes

Re-rolling the Lemon Roll.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll ready to be refrigerated.

Lemon Roll Dessert via LashesandDashes

Wrapping the Lemon Roll for the fridge.

 

Mini Lemon Cheesecakes

Mini Lemon Cheesecakes via LashesandDashes

Smashing the gingersnaps.

Mini Lemon Cheesecakes via LashesandDashes

Add the cookies crumbs to the mini muffin tin.

Mini Lemon Cheesecakes via LashesandDashes

Spooning the lemon cheesecake filling into mini muffin tin.

 

Mini Lemon Cheesecakes via LashesandDashes

The filled muffin tin ready to go into the freezer.

Lemon Roll Cake via LashesandDashes

 

 

Lemon Roll Cake
3 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
Zest of one lemon
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

Lemon Cheesecake Filling
1/2 cup whipping cream
8 oz cream cheese
5 TBS powdered sugar
1 tsp lemon extract
Directions
Preheat oven to 350 degrees. Line a jelly roll (10″x 15”) pan with wax paper. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 7-9 minutes (mine took 7).
While the cake is baking, place wax paper larger then your jelly roll pan out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the wax sprinkled with powdered sugar. Using a serrated knife carefully pull cake off of the wax paper it was cooked on. Working at the short end, fold the edge of the wax paper over the cake. Roll tightly, rolling up the cake into the wax paper. Let cool completely while rolled, at least one hour. While the cake is chilling, make the filling. Beat the heavy whipping cream and cream cheese until stiff peaks form. Beat in the lemon extract and powdered sugar. When cake is cool, carefully unroll the cake and place on a clean piece of wax paper. Spread the lemon whipped cream over the cake. (You should have filling left over) Gently but tightly, re-roll the cake and tape close. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.

Lemon Cheesecake
5 gingersnaps
Leftover lemon filling
12 small muffin tin wrappers
Directions
Crumble 5 gingersnaps, Using the left over filling from the Lemon cake fill 12 small muffin cups. Freeze for several hours or overnight. Serve with small dollop of whipped cream.

Life Update

Perdido Key via LashesandDashesAs I mentioned on Saturday we are moving to Pensacola Florida. The day is quickly approaching and time is dwindling, we have less then three days before the big move. Yikes! I think we are in good condition and just about ready. iTunes Tuesday has been cancelled for a while with the move and all but hopefully will be back soon 🙂 This also means that I may not be posting as often as I would like for the next few weeks while we get settled in. I am so excited for this new season in our lives, I know God is orchestrating all of this!

When we announced we were moving several people asked how I felt about all of this, and all I can say is I could not be happier about this change! Pensacola is where I grew up so it is like moving home for me, it is where so many of my best memories were created. We have so many friends there that are more like family then friends. We have moved so many times and I still love moving but I think I am ready to settle down in one place for a while! After living in the Atlanta area for the past couple of years I can honestly say that I do not think big city life is for me. I learned so much here in Atl and will be taking all of the experiences with me. I had my first real  job here, I was able to Assistant Direct two children’s musicals with hundreds of children and I loved getting to be involved in Children’s Church! As God opens the doors in Pensacola I look forward to all that He has in store for me and how I can be a Blessing to others.

Before I sign off,  I thought I would leave you with a picture of Arianna helping us pack. She has no idea the fun that will be coming her way in the next few days 😉

Cute Cat in Fluffly skirt via LashesandDashes

Arianna “Helping Move”

Norma’s Bread Pudding

Normas Bread Pudding via LashesandDashesWhen I was little and we lived in Pensacola, Florida my mom and I would visit Normas Cafe for special occasions. Fifteen years later and we still talk about Normas Bread Pudding! Normas Bread Pudding is like nothing you have ever had before, words can not even describe how yummy it is. I was and still am a very picky eater, so for me to eat the Bread Pudding must mean it was delicious! I made a few small adjustments to the recipe the largest being instead of using Amaretto Liqueur I used Amaretto Coffee Creamer, I looked everywhere for Amaretto and could not find it so I decided to go with the coffee creamer. As a side note I did buy the french bread to mix in with the homemade French bread I had in the freezer. Ever since the beginning of the year I have been making all of our bread homemade. Once you have tasted homemade bread out of the oven it is hard to go back to the store bought! I love being able to control what is going in the bread instead of buying bread that you can not even pronounce the ingredients! Without any further adieu below is my take on Normas Bread Pudding.

Normas Bread Pudding via LashesandDashes

Cubed bread

Normas Bread Pudding via LashesandDashes

Whisking together the sugar, milk, and water.

Normas Bread Pudding via LashesandDashes

The bread soaking up the egg mixture.

Normas Bread Pudding via LashesandDashes

Bread Pudding right out of the oven.

Normas Bread Pudding via LashesandDashes

Whisking the sauce.

Ingredients 

1 3/4 cups sugar
2 cups milk
2 cups water
6 eggs, beaten
1/4 teaspoon salt
2 teaspoons vanilla extract
1/3 cup shredded unsweetened coconut
1/4 cup butter, melted
4 cups French bread, cubed
Sauce

1/4 cup light brown sugar

2 teaspoons all-purpose flour

1 dash ground cinnamon

1 egg

1 tablespoon butter, melted

3/4 cup International Delight Amaretto

2 1/2 tablespoons vanilla extract

Heavy Cream if needed

Directions
Combine the sugar, milk and water in a bowl and mix well. Add the eggs, salt, vanilla, coconut and 1/4 cup melted butter and mix well. Stir in the bread cubes. Let stand until the liquid is absorbed. Spoon into a 9 x 13 inch baking dish. Bake at 350 degrees for 35 to 40 minutes, or until the pudding rises like a souffle and springs back when touched. For the sauce: whisk light brown sugar, the flour, cinnamon, egg, melted butter, and creamer together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl. If sauce is to thick whisk in cream before you add the vanilla.

Chicken Fried Rice

Chicken Fried Rice via LashesandDashesI love P.F. Chang’s Fried Rice but unfortunately whenever I am craving it, I am no where near one. Which brings me to todays recipe, Chicken Fried Rice. I used a electric wok but you could also use a skillet. Chicken Fried Rice is one of my favorite ways to include vegetables in my meal! The wok I used has been in my family ever since my parents were first married, it was given to them by a dear friend as a Wedding gift. Shortly after they were married my mom was making Fried Rice using this recipe, as she was getting ready to put the rice in the Icebox, it was the old style that had the freezer on the inside with the pull down door. As she was trying to maneuver the rice into the freezer the door came unlatched, fell down, hit the bowl of rice, and the rice went flying everywhere. Mrs. Koch, their neighbor and landlord, was out hanging clothes on the line when she heard all of this as it was happening since the kitchen window was open. Mrs. Koch yelled up to Mom and asked if everything was ok, Mom told her what had happened and Mrs. Koch said well I guess it’s time for a new fridge! She ordered them a new fridge that had a real freezer, Mom & Dad were very Thankful for having such wonderful Landlords for their first time renting a home! Mr. and Mrs. Koch became great friends and they still are to this day some 27 years later. I used Bragg’s Liquid Aminos instead of soy sauce for the health factor. This recipe makes a lot so feel free to freeze what is leftover. I plan to freeze the Fried rice in individual containers so that when ever I have a taste for Fried Rice I can just pull it out of the freezer.

Cooked Rice ready to go in to the Fridge

Cooked Rice ready to go in to the Fridge

The oil heating up in the Wok

The oil heating up in the Wok

Scrambled egg in the Wok

Scrambled egg in the Wok

The onion and garlic cooking.

The onion and garlic cooking.

Water Chestnuts and Chicken stirred into the Wok.

Water Chestnuts and Chicken stirred into the Wok.

Adding in the carrots and bean sprouts.

Adding in the carrots and bean sprouts.

Egg stirred in the Wok.

Egg stirred in the Wok.

Ingredients

4 cups cooked long grain rice refrigerated

2 boneless chicken breast chopped

3 tablespoons peanut or olive oil

2 eggs

1/2 onion chopped

2 tsp minced garlic

1 cup sliced water chestnuts

1 cup julienned carrots

1 cup bean sprouts

1/2 cup Bragg’s Liquid Aminos

Directions Add 1 TBS oil to Wok, set control to 200F, when light goes out add eggs and scramble, remove and set aside. Turn heat up to 250F add remaining oil, add garlic and onions cook until tender. Stir in Chicken and water chestnuts, cook until chicken and water chestnuts are browned and warmed through. Stir in cold rice and soy sauce, continue to stir until well mixed. Stir in carrots, bean sprouts, and egg, continue to mix until well combined. Place lid on and let heat until food is hot. Serve warm. Freeze leftovers.

Glitter Ornament Tutorial

Glitter Ornaments via LashesandDashesFor the past two years I have made Glitter Christmas Ornaments for my Family and Friends. The Ornaments are super easy to make once you get the hang of it! This year on a couple of the ornaments I combined paint and glitter. I also painted faces on a few to make Rudolph the Red Nose Reindeer, and Frosty. Excuse the messy table, it is my crafting table that has seen better days.

Supplies

Floor Wax (I bought mine at Dollar General, but you could also use Pledge Floor Care Multi Surface Finish.)

Fine Glitter

Glass Ornaments

Funnel

Instructions 

Swish water around the glass ornaments, place the ornaments upside down, let dry completely. Place a drop of the floor cleaner in the dry ornaments, swirl the cleaner around the whole ornament, let the excess cleaner drop out of the ornament into the bottle of cleaner. Using a funnel (I made my own out of paper) pour in the glitter, turn the ornament so that the glitter covers the entire ornament. Let the excess glitter fall back into the container of glitter. Place the top with the hook back on ornament. After this step you can either finish or you can add the finishing touches. A few adjustments I made, was using the floor wax as a paint thinner, I mixed together a bit of acrylic paint and the floor wax. Using the same technique I did with the glitter, swirl the paint around the ornament until the ornament is covered. Play around with the paint, you could mix together two colors, or add glitter.

Glitter Christmas Ornament via LashesandDashes

Glitter Christmas Ornament via LashesandDashes

Glitter Christmas Ornament via LashesandDashes

Glitter Christmas Ornament via LashesandDashes

Glitter Christmas Ornament via LashesandDashes

Glitter Christmas Ornament via LashesandDashes

Glitter Christmas Ornament via LashesandDashes

Crab Muffins for New Years Eve

Crab Muffin via LashesandDashesIf you are looking for a simple yummy Appetizer for New Years Eve I have the one for you it’s Crab Muffins! We have made this in our family for years and it is one of our favorites! The Muffins are just the right amount of seafood, not to fishy but you still know you are eating seafood. The Crab Muffins are also super easy to make, with only four ingredients. I used a muffin tin to bake them on but feel free to use a cookie sheet, all of my cookie sheets at the time I made this were baking Nut Rolls (Recipe to Come). Sorry for the rush job on the pictures, I was very excited to make these not to mention very hungry!

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Ingredients

1 jar Kraft Old English Cheese Spread

1 small can Bumble Bee Fancy Lump Crab Meat 

1 package Thomas English Muffins

2 TBS melted butter

Take lid off of Cheese Spread microwave for 10-15. Open can of Crab meat, drain. Place crab meat in a bowl, using fingers go through the meat to get out any leftover shell. Once you have gone through to meat, mix together the cheese spread and crab meat in a bowl. Separate the English Muffins in half. Place the English Muffins on your baking dish, spread the melted butter over the top of the muffins. Scoop the Crab mixture onto the English Muffin. Broil until the Crab mixture is bubbly. Enjoy Hot 🙂

Cranberry Salad

Cranberry Salad via LashesandDashesCranberry Salad has been in our family archives for many years.  My mom received the recipe from an Old Tea Room in Medina, Oh.  when they were closing. She was absolutely thrilled that they gave the “secret” recipe to her.  She has made this for many years now at Thanksgiving and Christmas , we all look forward to it! This year my Mom gave me the honors of making it for Christmas dinner. Whenever we take this Salad to a gathering it is gone within minutes! The Cranberry Salad is the perfect pairing with Turkey or really any meat of your choice.  If your looking for a light refreshing dessert this would be perfect! If you have a sweet tooth be sure to make the topping for the Salad, we did not use the topping this year since we were having the salad with dinner. The Salad also freezes wonderfully, but if you do decide to make the topping be sure to make it fresh when you serve the salad.  The recipe serves 10-12 people.  Enjoy!!

Cranberry Salad via LashesandDashes

Cranberry Salad via LashesandDashes

Cranberry Salad via LashesandDashes

Cranberry Salad via LashesandDashes

Cranberry Salad via LashesandDashes

Ingredients
2 bags fresh cranberries
3 oz package Cherry Jello, blended with 1 cup boiling water, cooled to room temp
5 Granny Smith apples, peeled
Finely grated peel of 1 orange
1 1/2 cups granulated sugar
20 oz can crushed pineapple, well drained
1 cup mandarin orange sections well drained

Directions
Wash the cranberries, using a food processor coarsely chop the cranberries. Once you have chopped all of the cranberries place them in a large fridge safe container. Coarsely chop the peeled apples, the place in the container. Pour the pineapple and mandarin oranges into the container. Mix together all of the ingredients. Refrigerate the Salad overnight. Serve chilled.

Topping Ingredients
1 package cream cheese softened
Small jar marshmallow cream
2 TBS orange juice

Mix together the above ingredients. Refrigerate until ready to serve. Place dollop of topping upon each serving of Cranberry Salad.