Tuesday, July 27, 2010

Daring Baker # 1 : Swiss Swirl Ice Cream Cake

Dark Chocolate Swiss Cake Roll
Salted Carmel and Vanilla Bean Ice Cream
Chocolate Fudge Sauce


Swiss Cake Roll

Two Different Kinds of Ice Cream

Chocolate Fudge Sauce

This assignment was not as easy as I thought it was going to be. The hardest part of the assignment was the Swiss Cake Roll. I made it two different times, the first time the cake stuck to tea towels which just made a huge mess. (It was not a happy day for me!) The second time was much better, the cake only stuck in a few spots and made an acceptable "jelly roll". The Swirl Cake filling was made of cream and vanilla sugar, beaten to stiff peaks. Making the ice cream and the chocolate sauce were a snap! Assembly, a little different story. (Note to people reading this melted ice cream does not like to stay were it is placed! )

This was a great first challenge, cannot wait to see what my next challenge is. Only have a few days to wait!

Thursday, July 22, 2010

Apricot Jam

I had the pleasure of picking a ice cream pail of apricots last week. I took them home and they sat on my counter for a few days before I finally decided to make them into jam. I must start out by saying that I have never made jam before. It was a gratifying experience, simple and straight forward.
(Well worth the effort, much better than anything you can buy at the grocery store!)


  • 4.5 cups chopped apricots
  • 1 cup apple juice
  • .75 cups agave nectar
  • 1 package fruit pectin

The anticipation is rising as the jam is cooking, I cannot wait until it is finished.

Finished product:

"POP, POP, POP" The sound of jars sealing, what a wonderful noise. There is nothing better than fresh jam on a piece of toasted flat bread!