Friday, August 26, 2011


Hi there!  Thank you for being patient with me while I have been busy getting my life in sorts (or trying to anyways).  This semester is off to a hectic start, but I love it!  All of my classes are great.  I am really beginning to learn the principles of the dietetic profession and am even gaining some hands on kitchen experience this semester!  Today, I went to an elementary school and helped prepare school lunch.  I sliced apples, cooked spaghetti, made loaded baked potatoes, and baked cookies.  I also got treated to a free lunch  :)  It has been forever since I have eaten cafeteria food and boy has it improved since my days.  It is amazing the healthy alternatives the children in schools today are being fed.  It gives me much hope that we are headed in the right direction in keeping American's healthy!  It also gives me great satisfaction that one day I will be responsible for the health and wellness of certain communities!

Well, all of my time in the kitchen this morning inspired me to spend the afternoon in my own kitchen!  Finally!!  While I can't say I whipped up the most nutritious dish, I can say that it is certainly delicious!  I found this recipe for a red velvet cake roll last week and have been excited to make it since.  And, since it was RED velvet, I felt it was only appropriate to listen to Christmas music while I baked.  Needless to say, it was pretty much a glorious afternoon.  (in case you were wondering, it is only 120 days 'til Christmas!!!!!!!!!)
However, I am sure you would rather see/hear about the cake rather than my obsession with holidays.

This recipe is really quite simple!

I always manage to make such a mess!!

What you will need for the cake:  1 c flour, 2 Tbsp cocoa powder, 1/2 tsp baking soda, 1/8 tsp salt, 1/2 c milk, 1 tsp vanilla flavoring, 1 tsp white vinegar, 1 T red food coloring, 1 stick butter-room temperature, 3/4 c granulated sugar, 1 large egg

What you will need for the Cream Cheese White Chocolate Frosting:  1/2 stick butter-room temperature, 1 8oz. cream cheese, 5 oz. white chocolate chips-melted, 1/3 c powdered sugar

Preheat the oven to 375. Cover a jelly roll pan with aluminum foil and butter and flour the foil.  In a small bowl, combine the flour, cocoa, baking soda, and salt.  In another small bowl, combine the milk, vanilla, and vinegar.  In a large mixing bowl, beat the butter until creamy, then add sugar.  Next, add the egg and continue to beat until smooth.  Next, alternate pouring in the flour mixture and the milk mixture, while continuing to beat until all of the mixtures have been added to the mixing bowl.  Finally, add the food coloring and blend until the color is consistent.  Immediately transfer the batter to the pan and bake until top appears firm ( about 10 minutes).

I was so pleased with the color!  

Let the cake cool for a few minutes, and then transfer the cake, on the foil, to a wire cooling rack.  Create a tent over the cake with aluminum foil to secure moisture but keep it from sticking to the cake.  Let cool 45 min.

foil "tent" over the cake on the wire rack

Finally, to make the icing just create the cream cheese in a large mixing bowl.  Add the white chocolate chips    and continue to mix.  Then add the butter and sugar.  Once the consistency is smooth and creamy, the cake is ready to be frosted!

The next few steps are outlined nicely in a tutorial I found at this link:  I think this is a much more efficient way to show you how to "roll" rather than me try to explain it to you!

just before going to the fridge

my packaging technique  ;)

my lovely assistants. they helped clean-up...the crumbs!  haha  But, I can't say that I blame them

the loaf of happiness.......but really

I hope you love this recipe as much as I do!  Red velvet is probably one of my top 3 favorite cake flavors, and this cake roll puts any red velvet cake I've ever had to shame.  It is so moist and the icing is so rich that 2 indulgent bites is all you need to get your fix of this delicious dish.  Please try and enjoy  :)

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