Coconut Cake Roll

Ingredients:

For the Cake:

4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup coconut milk
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Filling:

1 cup shredded coconut
1 1/2 cups whipped cream (or whipped coconut cream for a dairy-free option)
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:

Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.

In a large bowl, beat the eggs until light and fluffy. Add sugar and continue beating until well combined.

Stir in the vanilla extract and coconut milk.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared jelly roll pan, spreading it evenly.

Bake for 12-15 minutes or until the cake is set and lightly golden.

While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.

Once the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper and roll the cake tightly with the towel, starting from the shorter side.

Allow the rolled cake to cool completely.

For the filling, mix shredded coconut, whipped cream, powdered sugar, and vanilla extract in a bowl.

Carefully unroll the cooled cake and spread the coconut filling evenly over the surface.

Roll the cake back up, without the towel this time. Place it seam-side down on a serving platter.

Optionally, dust the top of the cake roll with powdered sugar or sprinkle with additional shredded coconut.

Chill in the refrigerator for at least an hour before serving.

Chocolate Eclairs

Chocolate Eclairs

Ingredients:

• 70 grams butter
• 1 cup water (250 ml)
• ¼ teaspoon vanilla extract
• 1 cup plain flour (sifted) (125 grams)
• 2 eggs (whisked)
• 1 additional egg yolk Cream Filling
• 300 ml thickened cream (a little extra if I prefer more cream)
• 1 tablespoon icing sugar Chocolate Icing
• ⅓ cup dark chocolate chips (or milk chocolate if preferred)
• ⅓ cup thickened cream

Instructions:

1. Preheat the oven to moderately hot (190 degrees Celsius, fan-forced).

2. In a saucepan, I'll heat water and butter until the butter melts, and the mixture begins to boil. I'll remove it from heat.

3. I'll stir in sifted flour (adding flour all at once) and mix briskly using a wooden spoon. Returning to heat for 30 seconds, I'll continuously stir. Removing from heat, I'll stir in vanilla extract.

4. I'll transfer the mixture to a bowl and let it cool for 10 minutes.

5. I'll beat in the egg yolk and then each egg, one at a time until combined. I can use a wooden spoon or the slowest speed on a stand mixer.

6. Using a 2cm piping nozzle (ideally open star shape) and piping bag, I'll pipe 6 x 13 cm long eclairs onto baking trays lined with baking paper. Making each end of the eclairs a little fuller, I'll use a knife or kitchen scissors to finish piping each eclair.

7. I'll bake for 25 minutes. Removing from the oven (leaving the oven on), I'll allow them to cool for 10 minutes.

8. Cut eclairs in half horizontally with a bread knife, leaving one long edge intact. Return to the oven for 3 minutes, then let them cool on a rack.

9. Whip thickened cream and icing sugar until stiff peaks form.

10. Fill each eclair with cream using a 2cm piping nozzle, creating a wave pattern down the length. Place in the fridge.

11. Place chocolate chips in a bowl. Heat cream in a saucepan until boiling.

12. Pour heated cream over chocolate chips, stir, and let sit for a few minutes. Stir until combined.

13. Pour the chocolate topping onto a tray or plate.

14. Dip the top of each eclair into the glaze, let excess drip off for 30 seconds, then invert and place back on the tray.

15. Fill any gaps in the glaze with a teaspoon. Refrigerate to set and store

No-Bake Cookie Dough Brownie Bombs

 No-Bake Cookie Dough Brownie Bombs are delicious, addictive treats made entirely without any kitchen appliances! An egg-free chocolate chip cookie dough truffle is surrounded by a fudge brownie and coated in chocolate!

Ingredients
FOR THE COOKIE DOUGH:
1/2 cup (1 stick) salted butter softened
1/2 cup brown sugar
1/4 cup granulated white sugar
1 Tablespoon milk
2 teaspoons vanilla extract
1½ cups all-purpose flour either raw or heat-treated if you have an issue with raw flour; can substitute with a flour alternative such as almond, oat, chickpea or coconut flour
1 cup miniature chocolate chips
2 containers bite-size fudge brownie bites usually found in the bakery section of your supermarket; I found mine at Walmart
One package chocolate Candiquik or chocolate candy coating
More miniature chocolate chips for garnish
Instructions
First, make your cookie dough. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment until creamy, about 1 minute. Add in the milk and vanilla and mix well. Lastly, add in the flour or flour alternative and mix slowly until a soft dough comes together. Stir in the chocolate chips.
Line a rimmed baking sheet with foil. Take a brownie bite and gently flatten it with the heel of your hands. Place a rounded Tablespoonful of cookie dough (I like to use a cookie dough scoop) in the center of the flattened brownie bite. Take another brownie bite and gently flatten it, then cover the top of the cookie dough ball with the second flattened brownie bite, rolling it and pinching it with your fingers to completely cover the cookie dough with the brownie layer. If a little cookie dough peeks through the brownies, that's okay; you just want it mostly covered by brownie. Place on the baking sheet and repeat with remaining bombs. Freeze the bombs until firm, about 20-30 minutes.
Melt the candy coating according to package directions or until smooth. Using a fork, gently lower a bomb one at a time into the melted chocolate, coating it completely. Allow excess to drip off and return the bomb to the baking sheet; sprinkle the still-wet coating with more miniature chocolate chips. Repeat with remaining bombs. Allow chocolate shell to harden before serving. Store any leftovers in the fridge or freezer.

Apple Pie Enchiladas

 Ingredients:

• 4 apples, peeled, cored and cut into wedges

• 60 ml (1/4 cup) butter

• 60 ml (1/4 cup) firmly packed brown sugar

• 4 medium Old El Paso™ flour tortillas (6-inch [15 cm])

• Cooking spray

• Ice Cream With Vanilla

• 60 ml (1/4 cup) caramel sauce; warmed up

Steps:

Preheat oven 230°C (450°F). Spray a 20 or 23 cm (8 or 9 inch) baking dish with cooking spray (1.9 L [2 quarts]).

In a 25 cm (10 in.) skillet, heat the apples and butter over medium heat for 5 to 7 minutes or until the apples are tender. Add brown sugar and cook until melted.

Spoon a quarter of the apples onto each tortilla, then roll up. Place seam side down in baking dish. Spray tops of enchiladas with cooking spray.

Bake 10 to 15 minutes or until golden brown. Serve with ice cream and garnish with drizzles of caramel sauce.