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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Zucchini Brownies Recipe

It is just a matter of time before you are a part of the zucchini war. Every gardener in America is up to no good right now. Oh, they look sweet; but, their shenanigans include hiding zucchini on door steps, in cars, in mailboxes, and so on. Don’t worry. I’ve got your back. These zucchini brownies will have you missing zucchini season before you know it.

Serves 12-24


Preheat oven to 350F

Zucchini Brownies

  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 egg
  • 1 teaspoons vanilla
  • 2 cups zucchini, grated
  • 2 cups flour
  • 1/3 cup dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons sea salt
  • 1 cup walnuts, chopped

Place sugar, oil, egg, and vanilla in mixing bowl and mix well. Add zucchini. Place flour, cocoa powder, baking powder, and salt in a medium bowl. Add dry ingredients into mixing bowl and combine. Stir in walnuts.

Prepare 9 X 13 pan with baking spray. Pour batter into pan and bake for about 30 minutes. While brownies back, you can prepare the frosting. When done, a fork poked into the middle should come out clean; and, if you press lightly on the top of the brownies, they will spring back. Allow brownies to cool for about 10 minutes before frosting.

Chocolate Frosting

  • 4 tablespoons unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons hot water
  • 3 cups powdered sugar
  • 1 teaspoon sea salt

Melt butter in medium saucepan over low heat. Stir in chocolate chips and continue to stir while they melt. Stir in hot water. After they are well-combined and saucy, remove from heat and stir in powdered sugar and salt. Frost brownies then cut into squares.

Then check your back porch for another zucchini and start all over again.

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Homemade Ice Cream Sandwiches Recipe

These homemade ice cream sandwiches can be made the day before a gathering and they make the most impressive, yet simple, delightfulistic summer treat.

Vanilla Ice Cream

  • 1 1/4 cups sugar
  • 1/2 teaspoon sea salt
  • 2 1/2 cups heavy whipping cream
  • 2 cups milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract (or, better yet, the scrape out the insides of one vanilla bean)
  • Approx. 5-6 pounds ice cubes, for chilling during churning
  • 2 cups Ice cream salt, for chilling during churning

Put all ingredients into ice cream canister and stir well. Place the blade in and lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug the motor for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Attach motor again and plug ice cream maker and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.

After the vanilla ice cream is done churning, quickly place into an air-tight container and store in freezer overnight so it can harden.

Chocolate Sandwich Cookies

Preheat oven to 350F.

  • 1 cup butter
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup dark cocoa powder
  • 2 1/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt

Cream butter, oil, and sugar together. Add eggs and vanilla. Mix in remaining ingredients until well-combined dough.

Use a regular size (about 1/3 cup) ice cream scoop to create cookies. Make sure to level each scoop then place on a half-sheet baking pan lined with parchment paper. You can fit six to a tray. Bake each tray for about 9 minutes.

Allow cookies to cool completely before filling with ice cream. If making cookies the night before serving, they can just be covered with a towel until you are ready to assemble.

Assembling the Ice Cream Sandwiches

The next day, place one cookie upside down and top with one scoop of ice cream. Place second cookie right side up on top of the ice cream scoop. Place in a baggy and immediately freeze again until ready to serve. Continue until all cookies are put together.

If you like, you can coat edges of ice cream with sprinkles or chopped nuts for your splurging pleasure. After all, it’s your sammich. You can splurge if you want to.

 

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Banana Cream Pie Recipe

Banana Cream Pie. Delightful vanilla pudding topped with fresh bananas. It’s a classic and you don’t need a box to make it.

Banana Cream Pie Recipe

Vanilla Pudding Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside.


In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.

Whisk in milk, taking care to dissolve cornstarch.

Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding with thicken.

Remove from heat; immediately pour through a sieve into a bowl.

Stir butter and vanilla into hot pudding.

Place plastic wrap directly on the surface of the pudding (to prevent skin from forming). Place in refrigerator until pie crust has been baked and has cooled.

Shortbread Pudding Tart Crust Ingredients

  • 2 sticks (one cup) of butter, softened
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of vanilla

Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. After the dough is finished chilling, use a little flour to help roll the dough out to be about 1/4 inch thick and a little wider than the pie or tart pan of your choice. Place in pan. Pinch the edges if using a pie pan. If using a tart pan, just press into pan and then trim off edges. Leftover dough can be refrigerated or frozen for later use.

Bake for about 20 minutes or until crust is a light golden brown. Remove from oven and allow to it out to cool.

Putting It Together

  • 1 recipe prepared vanilla pudding (above)
  • 1 recipe prepared crust (above)
  • 2 ripe bananas
  • 1 fresh lemon

When ready to serve, slice two bananas into small discs. Put in a medium bowl and drizzle fresh lemon juice over them. Stir to gently coat banana slices with lemon juice to help prevent browning. Place pudding into crust and spread even.

Place pudding into crust and spread evenly.

Arrange banana slices over pudding however you like them to be.

Top with whoop cream. Use a large decorating bag with border tip for pretty swirls as pictured or just spread over the top when ready to eat.

Here’s to thinking outside of the box.

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Homemade Crunch Doughnuts Recipe

Homemade Crunch Doughnuts. These little circles of joy will be the hit at your next family breakfast. The crunch streusel coating is heavenly. Thanks to the glaze under the streusel, they’ll also last when placed in an airtight container and even longer if frozen.

Crunch Streusel Ingredients

Streusel can be made up to a few days in advance. Just store in an airtight container or freeze until ready to use. 


Preheat oven to 350°F.

  • 1 stick of unsalted butter, diced
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons cinnamon
  • 1 cup sweetened coconut, shredded

Place all ingredients into a large food processor. Process manually on top & go pulse as to not over-process. Stop when ingredients become small and crumbly yet combine into a light brown crumb mixture.

If you don’t own a food processor, you can place ingredients in a large bowl and cut with a pastry cutter.

Line a baking tray with parchment paper or coat with a non-stick baking spray. Spread streusel out across the pan. Bake for 20-30 minutes. Streusel should be slightly crisp on the outside but still somewhat tender to the touch.  Allow streusel to cool then process again in clean food process a few pulses to create the perfect streusel crunch. Set aside.

Cake Doughnuts

Makes about 24 cake doughnuts and 24 doughnut holes. Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

If you’re going for minis, just use a smaller cutter and grind streusel in the food processor a little longer so it’s smaller and fits on your minis well.

Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

Cake Doughnut Ingredients

  • About 4 cups shortening (for frying)
  • 4 cups flour (plus about 1-2 cups more for rolling out dough)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 T. canola oil

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened (overworking the dough will make doughnuts rubbery). Cover and refrigerate for 20-30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on a baking sheet covered with a towel to drain excess grease off doughnuts.

Allow doughnuts to cool enough that they can be handled before frosting. While they cool, make the vanilla glaze.

Vanilla Glaze Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon water

Glaze all sides of one doughnut at a time then immediately coat with streusel.

 

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Northwest Salad Recipe

This Northwest Salad is a crowd pleaser. Sweet pecans, lovely spring lettuce, and berries galore topped with lemon dressing. It’s dressed to impress!

Northwest Salad

Northwest Salad

  • 5-6 ounces spring lettuce
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries, stemmed
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, stemmed & sliced or quartered
  • 1 recipe lemon dressing
  • 1 recipe sugared pecans
  • 1/2 cup feta cheese, crumbled (optional)

For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.

Salad Dressing Ingredients

  • Juice from 1/2 fresh lemon (about 1/4 cup)
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons sugar
  • Salt & pepper to taste

Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.

Sugared Pecans Ingredients


Preheat oven to 250 degrees.

  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash of freshly ground nutmeg
  • 3 cups pecans

Beat 2 egg whites with hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.

Stir in pecans.

Line baking sheet with parchment paper and spread pecans on a baking sheet.

Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as they cool. Cool completely.

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Almond Coffee Cake Recipe

My years spent sleeping on bakery shelves before grade school are paying off for you once again. Today, I share with you the Almond Coffee Cake.

Almond Coffeecake Recipe

Almond Coffee Cake Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110°F or lower)
  • 1/2 cup sugar
  • 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
  • 1/4 cup shortening or unsalted butter
  • 2 eggs
  • 2 1/2 teaspoons salt
  • 5-6 cups white flour
  • 1 egg, beaten (for sealing and top of coffee cake)
  • 1 cup sliced almonds

Filling Ingredients

  • 7 ounces almond paste
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons almond extract

Frosting Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.


Whisk mashed potatoes, shortening, eggs, and salt into yeast mixture.

Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.

Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.

Preheat oven to 350°F.

Stretch dough into a long piece and place on a baking sheet lined with parchment paper.  Use a rolling pin to roll out the dough. Dough should end up about 1/2 inch thick,  18-20 inches in length, and 6 inches wide.

Place almond filling ingredients in a food processor and process for few minutes. Spread down the middle of the dough along the whole 20 inches and about 2 inches in width. Bring the bottom of dough up. Use beaten egg to brush the bottom flap. Bring the top of dough down to attach to end with egg coating. Turn coffee cake over so sealed side is on the bottom. Make into a circle and connect the ends.

Allow coffee cake to rise again until doubled in size. Brush top with remaining beaten egg and sprinkle sliced almonds over top.

Bake for 15-20 minutes.

Allow coffee cake to cool to almost room temperature. Make frosting and drizzle over top of coffee cake.

I just had a piece and it’s heavenly. I’m so happy. All I need now is a bakery shelf to nap on.

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Hot Cross Buns Recipe

Glory glory. Hot Cross Buns have risen and are here just in time for Easter.

Hot Cross Buns Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110F or lower)
  • 1/2 cup sugar
  • 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
  • 1/4 cup shortening or unsalted butter
  • 2 eggs
  • 2 1/2 teaspoons salt
  • Zest and juice of one orange (small pieces of orange are great too!)
  • 5-6 cups white flour
  • 1 cup sweet dried fruit of your choice (pineapple, cherries, cranberries, etc. work great)
  • 1/2 cup raisins

Frosting Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.

Whisk mashed potatoes, shortening, eggs, salt, orange zest, and orange juice into yeast mixture.


Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.

Knead in dried fruits. Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.

Preheat oven to 350°F.

Form dough into rolls and place on a baking sheet lined with parchment paper.  Leave about an inch between each roll. This dough should make about 20-24 buns. Allow to rise again until doubled in size. Beat one egg and brush the top of each bun with egg.

Bake for 15-20 minutes.

Allow to cool to almost room temperature. Make frosting and use to make a cross on each bun.

 

 

 

 

 

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Poppy Seed Thumbprint Cookies with Meyer Lemon Filling Recipe

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Thumbprint cookies are probably some of the very best cookies in all the cookie kingdom. I’ve been waiting for Meyer lemons for months, therefore I didn’t just want to make just any old recipe with them hence this very special post. I wanted to try to make something I’ve never seen before. If I didn’t accomplish that, seems like I may have at least decided upon the world’s longest cookie title ever…  Poppy Seed Thumbprint Cookies with Meyer Lemon Filling.


Preheat oven to 350°F.

Makes about 2 1/2 dozen thumbprint cookies.

Poppy Seed Thumbprint Cookies Ingredients

  • 2/3 cup of unsalted butter, softened
  • 2/3 cup of sugar
  • 1 egg
  • 1  t. vanilla extract
  • 1/4 teaspoon baking soda
  • 1 t. salt
  • 2 cups of flour.
  • 1/8 cup poppy seeds

Cream together butter and sugar, then mix in egg, vanilla, salt, & flour until dough combines together.

Scoop out a small ball of dough – cookie scoop works great. Either roll each cookie dough ball in poppy seeds if you like a lot or sprinkle them on each cookie. Place about a dozen per half sheet pan lined with parchment paper.

Almost makes me happy.

Using something very small, press the “thumbprint” in the middle of each cookie. Or if you rather, you know, your thumb. Make sure there are no open sides that your filling will be able to drip out of. You can just press suspicious cracks closed with your fingers before baking.

Probably makes me even happier.

Bake for about 15 minutes or until bottoms of cookies are light golden brown.

While the cookies bake, so maybe let’s make the filling.

Meyer Lemon Filling Ingredients

  • 1 1/2 cups of powdered sugar
  • Zest from fresh Meyer (optional)
  • 2 tablespoons of freshly squeezed Meyer lemon juice
  • 1 tablespoon water

Regular lemons will work fine too, but there is something very special about Meyer lemons. They’re like the perfect love child of lemons and oranges.

You can adjust the liquid to the thickness you desire by adding more or less. Hence, it is wise to start with less as you will want your icing pretty thick for these cookies.

Finally, using two small spoons, scoop some icing into one then control the amount you need to fill each thumbprint with the other spoon.

In conclusion, happiest.

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Basic Pie Crust Recipe: Tips & Secrets for Making a Perfect Crust

Once you have a great basic pie crust recipe, making pie becomes something one dreams about. Well, wait no longer. I got you. It’s easy and once you read through the tips, you’ll have a lovely, flaky crust every time.

Basic Pie Crust Tips and Secrets

  1. Chill – The butter needs to be cold. The dough needs to rest in the fridge before using.
  2. Don’t smother with attention – Pie crust is an introvert in the world of pastry, so take it easy and handle with care. Too much touching will overwork the gluten in the flour and make it rubbery.
  3. Don’t drown it – Use as little water as possible. Again, too much will make the dough rubbery.
  4. Nobody wants a soggy bottom – Be sure to par-bake your bottom crust or, well, your bottom will be soggy… and rubbery.
  5.  Weight matters – use pie weights (or dry beans) to weigh down bottom crust for the par-bake. This (and refrigerating and using less water) helps keep the pie crust from shrinking while baking.

Pie Crust Ingredients

  • 2 cups flour
  • 1/2 cup (one stick) unsalted butter, cut into small pieces
  • 3 tablespoons sugar (optional)
  • 1 teaspoon salt
  • 6 tablespoons very cold water (approximate)

Place all pie crust ingredients in food processor except for water. Pulse until butter is incorporated with flour & sugar. Preheat oven to 350F.


Continue to pulse and slowly add water until mixture begins to form a dough. Keep in mind, less water is best. Yeah. Like that.

Without touching dough too much, form into two balls. Gently wrap dough balls in plastic wrap and refrigerate for 30 – 60 minutes.

Yeast dough loves to be played with but pie crust does not. A cold pie crust is a flaky pie crust. Keep things cool by not touching the crust too much.

Roll each dough ball out into a large circle – just a little bigger than your pie plate.

The easiest way I’ve found to transport the pie crust into the pie plate is to fold it in quarters.

And then place it into the pie plate and carefully unfold.

The Parbake

Pre-bake (also known as par-baking) the bottom pie crust to prevent a soggy pie. To do this, place a piece of foil over the bottom crust. Place about a cup pie weights or dry beans. Beans cannot be used for eating after this as they will no longer cook properly, but they can be saved for another day of pie making.

Simply fold extra crust under and then pinch along the entire pie to for an edge. A little flour on the fingers helps the fingers not to stick to the pie crust as you do this.

Bake pie crust in preheated oven for about 13 minutes or until crust edges are light golden brown.

Pour filling into bottom pie crust.

The Topper

Place second pie crust over the pie. If you like, you can use a cookie cutter to cut out a small circle in the center and then place it over the pie. If you want to get fancy, you can do lattice work. Otherwise, you can just place the crust over the pie and then cut some slits in the middle of the top crust.

The Edge

For the edge, just fold excess under and then pinch again all around the edge. The edges look prettier with practice. Rustic is okay. No worries.

Brush top pie with beaten egg. Place in oven and bake for about 45 minutes (depending on your recipe) or until top crust is golden brown and filling is bubbling. Allow the pie to set for at least a half hour so the filling can set well. It will still be warm enough to enjoy with ice cream if you like.

basic pie crust

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Giraffe Swiss Roll Cake With Whipped Peanut Butter Filling Recipe

Here’s how to make a swiss roll cake with giraffe spots.

I’m gonna stick my neck out and guess that you’ve seen Animal Adventure Park’s live video giraffe cam of April the giraffe awaiting the birth of her mini-me.  If you love giraffe’s as much as I do, you cannot wait for baby; so, while we wait, let’s get ready to celebrate. Hopefully, you’re spotting the puns here cuz I’m on a roll…

Use the internet to print out a giraffe pattern and place it under a white parchment paper. Copy the pattern onto parchment using a sharpie pen, then flip over onto half sheet pan, then place lined sheet pan in freezer while making the batter.


Preheat oven to 425°F.

Vanilla Swiss Roll Cake Ingredients

  • 1/3 cup sugar
  • 4 eggs
  • 1 cups flour
  • 1 teaspoon sea salt
  • 1 teaspoons vanilla

Put sugar and eggs in mixing bowl. Using the whisk attachment, beat until creamy and almost frothy.

Add flour, salt, and vanilla. Mix until all ingredients are combined and smooth. Pour batter into a decorating bag with a small-holed decorating tip and use to decorate lines on giraffe pattern.

Leave spots for next step. You really only need to draw about 2/3 of the pan with the pattern as when you roll it up, that’s about how much will actually be showing. After vanilla is filled in, place sheet pan back into the freezer for 45 minutes to an hour until lines of batter are very firm. This will help them to stay in place while they bake.

giraffe swiss roll cake

Chocolate Swiss Roll Cake Ingredients

  • 2/3 cup sugar
  • 8 eggs
  • 2/3 cups flour
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla
  • 2 tablespoons cocoa powder
  • Any leftover vanilla cake batter

Place sugar and eggs in mixing bowl. Using the whisk attachment, beat until creamy and almost frothy.

Add flour, salt, vanilla, and cocoa powder: and, mix until all ingredients are combined and smooth. Finally, mix in any leftover vanilla batter.

After the vanilla cake is finished freezing. Carefully spread over frozen giraffe lines. The goal is not to mess up your artwork and not allow the batter to slide under parchment paper.

Bake for about 20-25 minutes or until firm. Here’s a great video that shows how to roll the swiss roll. It’s best to do this while the cake is still warm.

Peanut Butter Filling Ingredients

  • 3/4 cup heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 4 ounces unsalted butter, softened
  • 1/2 cup peanut butter
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon sea salt
  • 2 teaspoons maple extract

Whip heavy cream until it has stiff peaks and then set aside in a different container. In same mixing bowl, place remaining ingredients and whip until fluffy. Add whipping cream back into the bowl and mix until combined, making filling even lighter & fluffier.

After swiss roll cake has completely cooled, add filling and roll up your one-of-a-kind masterpiece so you can enjoy while watching April wait for hers.

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© Deanna Morauski 2009-2017