Knee deep in jelly roll


This week I have been working on creating the perfect jelly roll! Each day the kids come home they do a quick check of the freezer, then the oven and finally the trash. I made a walnut jelly roll this week and was pleased with the final results. I will try to complete my testing this weekend.

But, the question still remains, “what do you do when knee deep in jelly roll?” I say…

“Keep on rolling!”


Cream Puffs

When I lived in Seattle I had a good friend, Diane! She and I have stayed close throughout the years and she even visited me while in Saudi! I went to her house for dinner and she served this amazing dessert! I had never tried homemade cream puffs and had no idea how to make them. I asked for the recipe and she generously jotted it down.

A couple weeks later I had a dinner and invited her. I took out the recipe and started making them. As I watched them puff in the oven I broke several of the basic rules, I opened the oven to check them, I took them out when they looked very pretty, puffed and golden! It was like a cartoon as I watched my lovely puffs slowly fall into a blob! They were completely done and cooked but were just flat! I tried to piece them together and make what I could of them which was a big mess!

I didn’t give up which is what I tell everyone about baking and cooking, it isn’t an over night thing! The next time I made them I turned the heat down and let them cook longer until they were not pretty, but a brown, hard looking thing! I learned not to open the oven door and since then they have been fairly easy.


1 cup water

1/2 cup butter cut into pieces

1 cup flour

4 eggs


1 small container whipped cream

1/2 cup sugar


Preheat oven to 400 degrees

In a sauce pan place water and butter. Turn on medium heat and let the butter melt and the mixture lightly start to boil. Turn heat off. Remove from heat. Add 1 level cup of flour and whisk immediately. This should form into something thick.


Add eggs one by one and slowly incorporate

Do not mix, slowly fold.


when the eggs are lightly mixed in you can mix more vigorously.

Place dough by spoonfuls onto baking sheet leaving a space in between.


Do not open oven during baking time.

Bake for 40 minutes. Turn heat down to 300 and let bake for 10 more minutes.

Remove from oven and cool.

When puffs are cool, slice top off and take out soft middle, discard.



whip the cream and fill puffs.


Melt 1/2 cup semi sweet chocolate chips with 2 Tbs. butter. when smooth using a fork drizzle on top of cream puffs. Sift powder sugar on top.



Strawberry Jelly Roll Dream

This old fashioned dessert is beautiful and gives various textures as well as flavor. You can use any basic jelly roll as well as your favorite whipped cream type mousse or fluff. This recipe is more about the idea and assembly behind this lovely dessert.

Ingredients for fluff

16 ounce container frozen strawberries thawed according to package directions

1 small container whipping cream

1/2 cup sugar

1 Tbs. lemon juice

A few fresh strawberries for garnish


Blend strawberries so it’s not too chunky, add lemon juice and mix.

Whip cream with sugar until fairly stiff. Fold together whipped cream and strawberries. Let set in refrigerator until needed.

Jelly roll

You can use any basic white jelly roll recipe. I have used a variety of recipes and any basic one will do.

I spread strawberry jam on the jelly roll and roll it up.


How this all comes together

Slice half of the jelly roll into 1 inch pieces and the other half into thinner slices. Use a small spring form pan. Stand the thicker jelly roll slices up along the sides of the pan and line the bottom with thinner slices making a crust. Spread strawberry fluff on top and refrigerate or freeze. After several hours decorate the top with whipped cream and fresh strawberries. Remove ring from pan. Transfer to a serving tray and serve.


Chocolate jelly roll

I love making jelly rolls. I usually put whipped cream in the middle but sometimes ice cream. They can be dusted with powdered sugar or frosted. I freeze my jelly rolls to help them stick together and also they are super yummy when frozen. I love the contrast of chocolate jelly roll filled with whipped cream. I used to make jelly rolls all the time, I made mousse cakes lined with slices of jelly roll, ice cream cake jelly rolls, jelly rolls with jam and the list goes on.  Then I quit making them for a few years. I decided a couple of years ago to get back to jelly rolls. I like them because they look great and are fairly light.  I started out one Sunday trying to get my jelly roll back and ooops, the jelly roll stuck. I made it the next Sunday then it was in the wrong pan, too thin! I made it for a month every Sunday until it was perfect. My middle child (this is his badge) did not like this jelly roll testing at all. I used to ask him when he was little, but dear how can you be in the middle, there are 9 kids? Well his explanation was that, he is the 5th and there are 4 above him and 4 below him, the one and only middle child!  He came in each Sunday when I was testing jelly rolls, at this time an adult and said “what’s cookin ma” His face dropped “not another jelly roll!” So, this recipe is dedicated to my middle child!


5 eggs( separated)

1 cup sugar divided equally into 2– 1/2 cups

1/4 cup flour

3 Tbs. cocoa powder

1/4 tsp. salt


1 cup whipping cream and 1/4 cup white sugar– mix and beat until stiff.

powdered sugar


For this recipe I use a jelly roll pan. I have tried other pans of various sizes but this pan gives the best results. Preheat oven to 325 degrees. Place wax paper on pan.Lightly grease and flour. _DSC1603 Separate the egg yolks and whites. Place the whites into a mixing bowl. With your mixer start beating the egg whites. After they look a little fluffy gradually add 1/2 cup white sugar (part of the 1 cup to be divided) Beat this until stiff peaks form. _DSC1605

Beat egg yolks with whisk, add 1/2 cup sugar, cocoa, flour and salt, mix well.

_DSC1595 (2) Gently mix the chocolate egg yolk mixture into the stiff egg whites. Fold this carefully do not beat! Spread in pan._DSC1607

_DSC1614      Bake for 25 minutes. Remove from oven and let cool 5 minutes._DSC1615

Use a clean kitchen towel and place a long piece of wax paper over the towel. Sift with powdered sugar.


Carefully pick cooled jelly roll up and turn onto wax paper. Gently remove wax paper from cake and roll up.



Unroll the cake when cool and spread whipped cream on the cake. Roll cake back up and freeze. Slice when firm.