RECIPE #1 Chocolate Swiss Roll

Ingredients 

• Cooking spray 

CAKE:

• ¼ cup all- purpose flour 
• ¼ cup cocoa powder, plus more for dusting 
• ¼ teaspoon salt
• ⅛ teaspoon baking soda
• 3 large eggs 
• ¼ cup white sugar 
• ½ teaspoon vanilla extract 
• 2 ½ tablespoons melted butter 

FILLING:

• ¾ cup heavy cream
• 2 teaspoons powdered sugar 
• ½ teaspoon vanilla extract 
• ⅛ cup Nutella 

DIRECTIONS:

Step 1- Preheat the oven to 325 degrees F. Spray a jelly roll or rimmed sheet pan with cooking spray and line with parchment paper. 

Step 2- Make cake: sift flour, cocoa powder, salt, and baking soda together in a medium bowl.

Step 3- Beat eggs and sugar in a large bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Mix in vanilla. Beat in flour mixture on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).

Step 4- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.

Step 5- Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper gently from the top of the cake. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.

Step 6- Make filling: Whip cream, powdered sugar, and vanilla together in a bowl with an electric mixer until medium peaks form. Mix in chocolate-hazelnut spread until well combined.

Step 7- Unroll cake and spread evenly with filling. Roll up cake with filling, keeping in mind that cake might crack or tear easily. Dust with cocoa powder if you like. (Recipe by VTP)

How the recipe went: My first attempt went a little rocky at first. So, I tried a second time and it was semi- successful. Honestly, I wouldn’t change a thing on this recipe. If  you are a chocolate lover, then this is perfect for you.

RECIPE #2 Christmas Rocky Road

Ingredients

• 2 ½ cups mini marshmallows
• ¼ cup crushed peppermint candies, plus more for topping
• ¼ cup holiday sprinkles, plus extra for topping 
• 12 ounces white chocolate, chopped 
• 3 tablespoons unsalted butter 
• 1 tablespoon light corn syrup
• ¼ teaspoon salt
• 1 ½ teaspoons peppermint extract 
• 1 teaspoon vanilla extract 

DIRECTIONS:

Step 1- Line an 8×8 inch pan with enough parchment paper to have overhang on all sides.

Step 2- Mix together mini marshmallows, pecans, crushed peppermint candies, and sprinkles in a large bowl.

Step 3- Add white chocolate, butter, corn syrup, and salt to a microwave-safe bowl. Place into the microwave and cook at 50% power for 1 to 2 minutes, stopping to stir every 30 seconds, until chocolate is melted.

Step 4- Working quickly, mix peppermint and vanilla extracts into the melted white chocolate, then immediately pour over the marshmallow mixture, stirring to coat. Pour mixture into the prepared pan and smooth into an even layer. Sprinkle reserved crushed peppermint candies and holiday sprinkles over the top and gently press to adhere. Place the pan into the fridge to allow chocolate to harden, about 1 hour.

Step 5- Remove the pan from the fridge. Use edges of parchment to lift rocky road out of the pan. (Recipe by Kim)

How the recipe went: This recipe was pretty fun to bake. For me, it was fairly simple but a little tricky for the chocolate to melt. As well as trying to form the rocky road. Making this, made me realize that it is perfect for the Holiday season coming up. I would recommend baking this in your free time.

RECIPE #3 Gingerbread Bundt Cake

Ingredients

• baking spray with flour
• 2 ½ cups all purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 cup firmly packed dark brown sugar
• 3/4 cup white sugar
• 3 large eggs, at room temperature
• 2/3 cup unsulphured molasses
• 2 teaspoons vanilla extract
• 1 cup full fat sour cream, at room temperature
• powdered sugar for dusting on top (optional)

DIRECTIONS:

Step 1- Preheat the oven to 350 degrees F (180 degrees C). Spray a 10-cup Bundt pan with a baking spray containing flour 

Step 2- Whisk together flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice in a bowl until combined

Step 3- Combine butter, oil, brown sugar, and white sugar in a large bowl. Best with an electric mixer until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After last egg is added, increase mixer speed to medium-high and beat until mixture has doubled in volume, about 5 minutes

Step 4- Mix in molasses and vanilla. Reduce mixer speed; mix in half of dry ingredients until just combined. Add in sour cream and mix until just combined. Pour in remaining dry ingredients and mix until just combined

Step 5- Pour batter evenly into prepared Bundt pan, then place pan on a baking sheet 

Step 6- Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Allow the cake to cool in the pan for 20 minutes before removing to a wire rack to cool completely. Sprinkle with powdered sugar before serving, if desired. (Recipe by Kim)

How this recipe went: This final recipe went alright. For me, it was fairly easy to mix the ingredients together, but I had no patience when it was time to put it in the oven. In the end, it was worth it.