MINI SWISS ROLLS
Make these better-than-the-box mini Swiss rolls for your next party. Cut into them to expose the beautiful spiral pattern inside.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 mini cake rolls
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment.
- Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Gradually beat in 1/4 cup of the sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the remaining egg white mixture in 2 batches. Spread the batter in the prepared baking sheet. Bake until the cake springs back when gently pressed, about 10 minutes. Let cool 5 minutes.
- Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the top with cocoa powder. Starting at the long end, roll up the cake and towel together. Transfer seam-side down to a rack and let cool completely.
- For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use.
- For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Let cool slightly.
- To assemble: Unroll the cake and spread with the filling. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Roll the strips to form tight mini jelly rolls. Dust off any excess cocoa powder. Chill for 15 minutes.
- Fit a baking sheet with a wire rack. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Chill at least 15 minutes to set the glaze before serving.
MINI CARAMEL ROLLS
Here's the perfect warm treat for pajama-clad family mornings. These ooey-gooey baked rolls come together in moments-thanks to a tube of refrigerated crescent rolls-and disappear just as quickly. -Kayla Wiegand, Congerville, Illinois
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate., Separate crescent dough into 4 rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Cut each roll into 9 slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate.
Nutrition Facts : Calories 155 calories, Fat 9g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 189mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
TOFFEE-PECAN CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 Cinnamon Rolls
Number Of Ingredients 18
Steps:
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, fine salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the toffee-pecan sauce: Bring the butter, brown sugar, corn syrup, heavy cream and kosher salt to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, 8 to 12 minutes. Stir in the pecans. Cook, stirring, until coated, 1 to 2 minutes. Let cool 5 minutes, stirring occasionally, then pour over the rolls.
CHOCOLATE ROLL
This can be wrapped in foil and frozen.
Provided by Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
- Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
- Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
- Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
- Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
- Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
- Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
- Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
- Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
- When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.
MINI SAUSAGE ROLLS
Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up
Provided by John Torode
Categories Buffet, Canapes
Time 55m
Yield Makes 20
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.
- Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.
- Unroll the pastry onto a board and cut in half lengthways.
- Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
- Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.
- Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month.
- Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.
Nutrition Facts : Calories 136 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE PEPPERMINT MINI ROLLS
If you're out to impress at a coffee morning, try these easy chocolate mini rolls. The buttercream contains peppermint extract for a real flavour punch
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with a piece of baking parchment and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and very pale.
- Fold the flour, cocoa powder, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.
- Gently scrape the mixture into your prepared Swiss roll tin with a spatula then smooth it out so it fills the tin evenly. Bake in the oven for 15 mins or until puffed up and springy when you touch it.
- Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle. Run a rolling pin over it very gently to slightly flatten it, then carefully roll up the sponge along the longest edge while it's still warm (keeping the baking parchment attached). Take it halfway in, stopping when you get to the middle, then turn it around and start rolling from the other side to meet your first roll - just as you would making a scroll or palmier biscuits. Leave to cool completely in its rolled-up shape. Clean the electric beaters.
- While the sponge cools make the buttercream. Put the butter in a bowl with half the icing sugar, milk and peppermint extract. Beat well with a wooden spoon until smooth then stir in the rest of the icing sugar and switch to using the electric beaters and whisk up until pale. Taste a bit and add more peppermint extract if you like. Set aside somewhere cool until needed.
- Once the sponge is cold, slice it through the middle where the two rolls meet and uncurl them. Carefully spread or pipe the buttercream on top of each length of sponge in an even layer. Smooth it out with a palette knife or the back of a spoon then roll it up again as tightly as you can. Trim off the ends and cut each roll into 6 equal-sized sections. Chill them in the fridge on the tray while you prepare the topping.
- Melt the chocolate, either in a bowl set over a pan of simmering water or in the microwave (checking and stirring it every 30 secs until melted).
- Take the mini rolls out of the fridge then spoon the melted chocolate over them to cover them completely. Sit them on baking parchment until the chocolate has set firmly then serve. Keep in an airtight container in a cool place for up to 1 day.
Nutrition Facts : Calories 348 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
MINI TOFFEE ROLLS
This recipe is a hit everytime I make it. The rolls are so small you don't feel so guilty eating them.When it is my turn to bring our Sunday school class refreshments everyone reminds me not to forget to make these.
Provided by Barb Keefer
Categories Sweet Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a smalll mixing bowl,cream the butter,brown sugar and cinnamon until light and fluffy.Stir in toffee bits.
- 2. Separate each tube of crescent dough into four rectangles:seal perforations.Spread evenly with the butter mixture.Roll up each rectangle jelly-roll style,starting with a long side.
- 3. Cut each into six 1 in. slices;place cut side down into two greased 8 in. square or round baking dishes.Bake at 375 for 14-16 minutes or until golden brown.
- 4. In a small bowl,combine the confectioners'sugar,milk and vanilla until smooth.Drizzle over warm rolls.
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CHOCOLATE CAKE ROLL (SWISS ROLL) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (75)Category Dessert
- Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
- Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
- Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
OVERNIGHT TOFFEE CINNAMON ROLLS - MY BAKING ADDICTION
From mybakingaddiction.com
5/5 (2)Category BreakfastServings 16Total Time 10 hrs 25 mins
- Combine flour, sugar and salt in a large bowl. Cut in butter with pastry blender or two forks until mixture resembles coarse crumbs. Stir in undissolved yeast.
- Heat the cream and milk until very warm over stovetop or microwave (120° to 130°F). Add egg yolks, mixing well.
- Add to flour mixture and stir just until dry ingredients are moistened. Spread light film of butter on dough to prevent drying. Cover bowl with plastic wrap and refrigerate overnight or up to 2 days.
- Turn dough out onto a lightly floured surface and knead a few turns to shape into a ball. Roll the dough into a 12 x 16-inch rectangle. Spread with softened butter.
MINI STICKY TOFFEE PUDDINGS - CONFESSIONS OF A BAKING …
From confessionsofabakingqueen.com
5/5 (3)Category DessertCuisine EnglishTotal Time 45 mins
- In a large bowl add the dates and hot water, let sit for 10 minutes. Heavily grease ramekins, I use these pudding pots. Preheat the oven to 350F/180C. Prepare sticky toffee sauce while dates are soaking.
- In a large pot add the butter and brown sugar. Whisk constantly over medium heat for 4-5 minutes. Add one tablespoon of cream at a time. Whisk each tablespoon of cream until its fully combined then add the next.
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From thelittleepicurean.com
Reviews 2Category Breakfast, DessertCuisine AmericanEstimated Reading Time 7 mins
- In the bowl of a stand mixer, combine yeast, warm milk, and 1 teaspoon sugar. Let sit for 5-7 minutes to allow mixture to bubble and activate.
- In a medium bowl, combine sugar, molasses, salt, and melted butter until smooth. Evenly spread mixture on the bottom of a greased 9x12-inch baking pan. Set aside.
- Set aside softened butter. In a small bowl, whisk together brown sugar and cinnamon. Set aside until ready to assemble.
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