Tag Archives: whipped topping

Raspberry Swiss Roll Layer Cake (No Bake!}

A few weeks ago, my husband and I had an amazing dinner with friends.  It was a gorgeous home cooked meal, with all of the fixings, great wine and even better company.  When dessert rolled around, my girlfriend brought out a simple trifle, layered with raspberry swiss rolls, fresh berries and pudding.  She kind of apologized for its simplicity and stated it was one of her husbands favourites.  It was so good!  Very simple, but light tasting, fresh and so moist.   I enjoyed it so much, and couldn’t quite put a finger on why it was such a familiar, and happy, taste to me.

Swiss Roll Cake via SweetRevelations

Driving home from errands a few days later it dawned on me.  It was the swiss rolls!   It was that spongy cake and sweet raspberry center that brought a flood of memories back.   I remember staying at my grandmothers, my Mémé’s, as a teenager.  My Pépé had passed, and I was staying with her to keep her company.  We discovered at that time, that we both had the terrible habit of waking in the night to eat something sweet.   I’m not sure that it’s hereditary, but what a coincidence to discover that we both would end up in the kitchen in the night to nibble on something sweet with a glass of tea or milk.   I remember our surprise, “you do this too?!” and our pleasure at sharing this naughty habit (something it took me years to break).   I can still hear her, as she giggled about it.  At Mémé’s, when I was there, the midnight offering was a slice or two of raspberry swiss rolls.  She always put the slices on little saucers, and often, we would snack without much talking, and then both of us would head straight back to bed.

It’s funny how some foods can trigger such amazing memories and feelings sometimes.  Just thinking about those sleepovers made me feel so happy and nostalgic for the time she was here.  My grandmother was a tiny woman, with a gigantic heart, who was immensely proud of her family.  When I was newly married, she moved back to her home town to live in a retirement home, over 2000 kilometers away.  I mourned her absence and visited and wrote to her often.  I was lucky enough to fly down and sit with her, many years later, as she drew her very last breath.  She was probably one of the most influential women in my life, and still is very much with me in spirit today, especially as I have recently become a Mémé myself.

Swiss Roll Layer Cake via SweetRevelations

Just a few days ago I decided to track down those swiss rolls and use them to make a simple and fresh dessert of my own.  I layered slices of them in a springform pan with vanilla pudding.  The cake was left in the fridge overnight, and just before serving I piled it high with whipped topping and fresh berries.   I was so pleased with the results.  It was super moist, slightly sweet from the swiss rolls and bursting with fresh fruit.  Kind of like trifle, but in cake form.  It was an ideal make ahead dessert too, and something easily prepped the night before.  The hardest part of the dessert was finding the swiss rolls.  Having never purchased them myself, I finally found them in the bakery department of my local grocery store.  And oh boy was I excited about those rolls!  I bought every package they had on the shelf!

I’m completely okay with using instant pudding and store-bought layers for this cake.  There’s a time for beautiful, scratch made layer cakes and there’s a time for easy, family style desserts with memories and stories behind them.  Even though Mémé never made this cake, it’s my twist on one of her favourite treats and it certainly reminds me of the love of sweets we shared.  Who knew a no bake layer cake could be so easy and so tasty!

Swiss Roll Cake via SweetRevelations

Have you got a food, smell or taste that triggers happy memories for you?  I would love to hear about it!

Happy baking friends,

Renee

xo

 

Raspberry Swiss Roll Layer Cake {No Bake}

  • 2 400 gram packages of Raspberry Swiss Roll, sliced in 1″ pieces
  • 3 packages of instant vanilla pudding
  • 5 cups of half and half cream
  • 2 cups whipped topping
  • fresh fruit for garnish

 

  1. Line an 8″ or 9″ springform pan with parchment, as best you can, by cutting a circle for the bottom and a long rectangle for the side.  In a medium bowl, whisk together the pudding mixes and half and half cream, for about 2 minutes, set aside.
  2. Layer the slices of Swiss Roll in the bottom of the pan, being sure to tuck pieces close together for a snug fit.  Spread 1 1/2 cups of pudding on top of the layer.  Repeat two more times.  Add a final layer of Swiss Roll on top ( I sliced the top layer about 1/2″ only).  Refrigerate overnight.   Keep any unused pudding for serving.
  3. Before serving, carefully remove from the springform pan and set the cake on a platter.  Use a spatula to spread any remaining pudding on the sides.  Top with whipped topping and fresh fruit.  The cake will keep, covered, for a few days in the refrigerator.

 

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Filed under Cake

Snickers Trifle Bowl {5 Minutes!}

This is probably the most epic 5 minute dessert I’ve ever made.

SweetRevelations Snickers Trifle Bowl

I always keep extra layers of cake in the freezer.  Always.  And this is one of those times that it has paid off.  Deliciously.  Epically. Decadently.  Honestly, the most stunning 5 Minute Trifle, that literally only took 5 minutes to prepare.

Listen baking friends, I think we’re on to something pretty amazing here.

SweetRevelations Snickers Trifle Bowl

I love trifle just as much as the next guy, but I’m rethinking the whole layering into one large trifle bowl thing.  I mean, once scooped out, they’ve lost all presentation appeal.  Am I right?  So I think we might have solved that problem, just in time for your next get together, since trifle is so easy to whip up and is the perfect make ahead dessert.  Why not just assemble in some pretty dessert bowls and leave them chilled until you’re ready to serve them?

oh yes, friends, and did I mention that these only take 5 minutes to prepare?  You are most welcome.

Happy week-end everyone!

Renee

xo

 

Snickers Trifle Bowl {5 Minutes!}

*yield 5 dessert bowls

  • 2 pkgs instant chocolate pudding
  • 4 cups of evaporated milk (regular milk works too)
  • 1 chocolate cake layer, or store-bought chocolate pound cake, cut into cubes
  • 2 Snickers Bars, sliced
  • 1 cup chopped peanuts
  • whipped topping for garnish
  1. Whip the two packages of instant pudding with the evaporated milk for 2 minutes.  Divide among 5 dessert bowls.  Top with cubes of chocolate cake, slices of Snickers Bars, chopped peanuts and a dollop of whipped topping.  Refrigerate until ready to serve.

Notes:

  1. Easily change up the trifle flavours.  Switch out for your favourite pudding, chocolate and cake flavours.  Use fruit as a garnish too.
  2. Did you know that you can substitute evaporated milk for regular milk in instant pudding?  It mixes up into a very creamy pudding.

 

 

 

 

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Filed under Cake, Pudding

Fresh Strawberry Muffins

Muffins are one of my favourite, quick treats to make.  Usually little fuss is required, all can be done in one bowl, and there’s plenty to share.  Muffins are also an excellent school or work snack and generally freeze very well.  I like to freeze them in individual bags so everyone can grab and go as needed.

 

strawberry muffins

 

And sometimes you can dress them up with a wee bit of whipped topping.  And since muffins are thought to be generally healthier for you than cupcakes, these are still considered healthy.

You’re welcome.

 

strawberry muffins

See the fruit in there?  Large pieces of sweet, juicy, red farm fresh strawberries.  We are still lucky to have some available locally, so my crew can enjoy these muffins all summer long.

This is a recipe that one of my gal pals shared with me.  I have to say it hasn’t disappointed, I’ve made it many times!

Have you got a favourite muffin flavour?  An easy muffin recipe that freezes well and makes a good school snack?  Please share it with me in the comments!

Enjoy the rest of your summer friends!

Renee

 

Fresh Strawberry Muffins

adapted from, Home of My Heart

  •  1/2 cup unsalted butter, softened
  •  3/4 cup sugar
  •  1 egg
  •  2 cups all-purpose flour
  •  2 tsp baking powder
  •  1/2 tsp kosher salt
  •  1/2 cup milk
  •  1/2 tsp pure vanilla extract
  •  1 1/2 cups fresh strawberries, chopped
  •  3 tsp sugar
  •  1/2 tsp cinnamon
  • whipped topping for serving (optional)

Preheat oven to 350°

1.  In a small bowl, mix flour, baking powder and salt.  Set aside.

2.  In a large bowl cream the butter and sugar. Add egg and vanilla and mix well.  Add flour mixture and milk alternately to the butter mixture.
Gently fold in strawberries.

3.  Spoon batter into muffin pans, lined with muffin liners or sprayed with non-stick baking spray, until about 3/4 full.  Combine sugar and cinnamon and sprinkle over muffins.   Bake for approx. 20 minutes.

 

4.  Let cool completely and top with whipped topping and a strawberry if desired.  They are just as excellent without!

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Filed under Breakfast, Muffins, Scones and Breads

Beer and Buttermilk Crêpe Cake

Strawberries are in season and I can’t tell you how excited this house is about that.  We eagerly await the arrival of local berries, that make their appearance in early summer.   It means that soon to follow are other local goodies that we are so fortunate to gather from passionate farmers in our area.  How lucky are we!

crepecake

Recently I made a Crêpe Cake to showcase some of the gorgeous juicy berries that I purchased at market.  This is a great make ahead dish that would be stunning served on any brunch table or as dessert with a cup of coffee.  It’s light and airy and full of paper-thin crêpes stacked up high to highlight all of that delicious fruit.

The crêpes couldn’t be easier to make, and the addition of a light, hoppy lager makes them even more delicate and airy (yes, beer for breakfast can be good).   Don’t worry, although they do have great flavor, they don’t taste like beer.  The batter also includes tangy buttermilk and is best when made ahead and left to rest in the refrigerator for a few hours.   The crêpes themselves can also be made ahead, up to 48 hours, and layered between sheets of parchment paper until ready to use.  I would recommend this step as a time saver!   The cake is just a simple process of layering the crêpes with the filling of your choice.  Hazelnut spread is an all time favourite, but to keep the cake nice and light I opted for a simple banana pudding and whipped topping filling.

crepe cake

I just happily layer and fill, layer and fill, until I run out of filling.  I’m pretty sure this time I was close to eighteen crêpes in all when I was finished the cake.  Assembly took about 20 minutes total and I left the cake in the refrigerator until dinner time.  Minus the slice I removed, and ate, to photograph for you.

Geez Louise the things I do for you.

crepe cake

Just the smell in the kitchen when making these, reminded me of a trip I took to Paris a few years ago.  My girlfriend took me to the Eiffel Tower for my birthday and immediate crêpe eating ensued.    I believe at one point I had a savory crêpe in one hand and a sweet one in the other.  Life is grand.

Happy Summer,

Renee

xo

fruit

 

Sweet Crêpe Batter

adapted from Jehnee’s Crêpe Recipe from http://www.thekitchn.com

*makes approximately 25 crepes

4 cups warm buttermilk
1/2 cup melted unsalted butter
2 1/2 cups flour
1 teaspoon kosher salt
3 teaspoons sugar
6 eggs
1 1/2 tablespoon oil
1 cup light lager

Banana Filling

1 pkg instant banana pudding (or flavor of choice)

1 3/4 cups milk, cold

1 1/2 cups whipped topping

fruit for garnish

 

1.  Melt the butter and warm the milk in a microwave safe dish. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer for a few seconds to combine.  Make a well in the flour mixture, pour eggs and oil into the well and beat on medium speed until combined. Slowly add the melted butter and milk mixture and mix until batter becomes uniform in texture.   Stir in beer, until just evenly incorporated (don’t overmix). Refrigerate the batter, covered with plastic, for 8 hours or overnight, if you can.

2.   Pour  1/3 cup batter onto a smoking-hot pan (my pan was about 8″ wide), swirling the batter to create an even surface.  Cook for approx. 2 minutes on the first side (look for a golden brown colour), then about 30 seconds on other side. Layer crêpes between sheets of parchment paper.  Refrigerate crêpes until needed (I put mine in a resealable bag).

3.  When ready to assemble, make the banana filling.  Mix milk and pudding for 2 minutes.  Fold in the whipped topping.  Layer crêpes on a cake platter, starting with a crêpe and spreading about 1 1/2 tbsp. of banana filling on top.  Layer with another crêpe and continue on until you run out of filling.  Left over crêpes can be frozen for later use.  Refrigerate cake for at least 2 hours or more.  Top with whipped topping and fresh fruit just before serving.

 

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Filed under Breakfast, Cake