Banana Roll with Blueberry Lemon Cream Cheese Filling
(Source: Amber's Delectable Delights)
(Source: Amber's Delectable Delights)
Cake ingredients:
3 eggs
1 cup sugar
3/4 cup mashed ripe banana
1 tsp lemon juice
3/4 cup AP flour
1 tsp baking powder
1/2 tsp salt
Filling ingredients:
8 oz cream cheese (softened)
1 cup confectioners' sugar
1/4 cup butter (softened)
1 tsp lemon zest
Juice of 1/2 a lemon
1 cup blueberries
Directions:
1) Preheat oven to 375 degrees.
2) Line a 15 x 10 x 1 inch baking sheet with parchment paper and spray with non-stick spray (don't forget to spray the sides).
3) Beat eggs on high for 5 minutes. Then gradually beat in the sugar until batter is thick and lemon colored. Add in banana and lemon juice and mix to combine.
4) In a small bowl combine flour, baking powder and salt. Fold dry mixture into wet mixture and spread mixture evenly into prepared pan.
5) Bake at 375 for 15 minutes or until cake springs back when lightly touched. While cake is baking dust a linen towel with confectioners' sugar.
6) Immediately after removing cake from oven turn it onto prepared towel. Peel off the parchment paper and roll the cake up in the towel (starting at short end), let cool.
7) While the cake is cooling prepare filling. Add cream cheese, confectioner's sugar, butter, lemon zest and lemon juice to mixing bowl and mix until well blended.
8) Once cake is cool carefully unroll it. Spread filling onto the cake and top evenly with blueberries. Roll cake back up, cover it, and place in refrigerator until ready to serve.
3 eggs
1 cup sugar
3/4 cup mashed ripe banana
1 tsp lemon juice
3/4 cup AP flour
1 tsp baking powder
1/2 tsp salt
Filling ingredients:
8 oz cream cheese (softened)
1 cup confectioners' sugar
1/4 cup butter (softened)
1 tsp lemon zest
Juice of 1/2 a lemon
1 cup blueberries
Directions:
1) Preheat oven to 375 degrees.
2) Line a 15 x 10 x 1 inch baking sheet with parchment paper and spray with non-stick spray (don't forget to spray the sides).
3) Beat eggs on high for 5 minutes. Then gradually beat in the sugar until batter is thick and lemon colored. Add in banana and lemon juice and mix to combine.
4) In a small bowl combine flour, baking powder and salt. Fold dry mixture into wet mixture and spread mixture evenly into prepared pan.
5) Bake at 375 for 15 minutes or until cake springs back when lightly touched. While cake is baking dust a linen towel with confectioners' sugar.
6) Immediately after removing cake from oven turn it onto prepared towel. Peel off the parchment paper and roll the cake up in the towel (starting at short end), let cool.
7) While the cake is cooling prepare filling. Add cream cheese, confectioner's sugar, butter, lemon zest and lemon juice to mixing bowl and mix until well blended.
8) Once cake is cool carefully unroll it. Spread filling onto the cake and top evenly with blueberries. Roll cake back up, cover it, and place in refrigerator until ready to serve.
Half way through the roll up. This is what it looks like inside. :)
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Spicy Black Bean Dip
(Source: Amber's Delectable Delights)
1 can whole kernel corn, drained
4 cloves minced garlic, separated
1 can black beans, drained and rinsed
4 oz cream cheese
1 small jalapeno pepper, seeds removed
1 tsp cumin
1/2 tsp chili powder
S&P to taste
Cheese for topping (I used monterey jack)
1) Saute' corn and 2 cloves of garlic until the corn is slightly browned. Set aside to cool
2) Add 2 cloves garlic, beans, cream cheese, jalapeno and the seasonings into a food processor and process until smooth.
3) Place 1/2 of bean mixture into bottom of serving dish, then 1/2 the corn; repeat with remaining beans and corn. Top with cheese, if desired. Serve with tortilla chips.
