These tender Cardamom-Walnut Cookies hailing from Azerbaijan are especially popular on spring holiday Novruz, when they often adorn the khoncha, a holiday tray, along with other festive savory and sweet bakes, including the three indispensables – shorgoghal, baklava, and shekerbura.
The roll-ups are called mutekke, taking their name from the traditional tube-shaped pillow, mutekke, used to lean on at leisure. Sometimes, the cookies are called by their Russian name (in plural) mutaki.
There are several flavors that I closely associate with my celebrations of St Patrick’s Day and one of them is Irish cream liqueur. Bailey’s, Kerrygold and other brands are indulgent cream-based liqueurs that are tinged with Irish whiskey, vanilla, chocolate and other flavors – and the holiday is a welcome excuse to treat myself (and friends and family) to a taste. This St Patrick’s Day Cake Roll is a festively dyed green sponge cake is flavored with a touch of Irish cream and is rolled around an Irish cream-spiked buttercream filling. It’s an eye-catching cake that tastes even better than it looks.
The sponge cake is made by creating a batter with flour, sugar, egg yolks and green food coloring, then folding in beaten egg whites. The batter is then spread into a very thin layer on a jelly roll pan. The cake bakes very quickly at a high temperature, then is popped out of the pan and rolled up while it is still warm. The cake is cooled while it is still rolled up and the result is a sponge that can be unrolled to fill it with buttercream, then easily rolled back up. The cake can be rolled after it has cooled, but I find that the cake is most plyable when it is warm and will roll easily into a spiral without cracking. The edges of the cake might be lightly browned, or they simply might be a bit firmer than the center of the cake. As you are filling the cake, these edges can be trimmed off, if necessary.
Once cooled, the cake is filled with an Irish cream-flavored buttercream. The Irish gives the easy frosting a unique flavor and makes it a bit more festive. I reserved a little bit of the frosting to decorate the top of the cake, but feel free to finish it off in any way that inspires you. A dusting of confectioners’ sugar will provide a nice finish, as well.
St Patrick’s Day Irish Cream Cake Roll
3/4 cup cake flour, sifted
3/4 tsp baking powder
1/4 tsp salt
4 large eggs, separated and at room temperature
3/4 cup sugar
1 tbsp Irish Cream liqueur
1/2 tsp vanilla extract
1 tbsp vegetable oil
1/4 tsp green food coloring, plus more if needed
Preheat oven to 400F.
Line a 15 by 10 by 1-inch jelly roll pan with parchment paper and lightly grease the bottom and sides.
Combine the cake flour, baking powder and salt in a small bowl and whisk to combine.
In a large bowl, beat the egg yolks with an electric mixer until light, about 2 minutes, then gradually blend in the sugar. Beat in Irish cream, vanilla extract, vegetable oil and food coloring, blending until well incorporated. With the mixer on low speed, blend in the cake flour mixture.
Place egg whites in a medium bowl. Quickly clean and dry the beaters, then beat the egg whites to stiff peaks.
Gently stir 1/2 of the egg whites into the flour mixture, then fold in the rest of the whites until the batter is uniform. Pour into prepared pan and spread into the corners using a spatula.
Bake at 400F for 8 to 10 minutes, or until the cake is golden and springs back when lightly touched.
While the cake is baking, dust a large dish towel with powdered sugar.
When cake comes out of the oven, loosen edges of cake and quickly turn out the cake onto the towel. Sprinkle more powdered sugar on top of the cake
Beginning with the short side, roll cake and towel up together. Place towel-wrapped cake on a wire rack and let cool completely.
the top of the cake. Carefully re-roll the cake and place seam side-down on a serving plate.
Irish Cream Filling
1/2 cup butter, room temperature
1/2 tsp vanilla extract
2 1/2 tbsp Irish cream liqueur
2-3 cups confectioners’ sugar
In a large bowl, beat together butter, vanilla extract, Irish cream and 1 cup of confectioners’ sugar. Gradually blend in remaining confectioners’ sugar until frosting is thick and smooth.
When cake is cool, gently unwrap it and spread the inside with an even layer of the Irish cream filling, reserving about 1/3 cup for decorating
You won’t believe how easy this showstopper of a cake is to make. This Pumpkin Praline Cake with Whipped Cream Cheese Frosting would make a beautiful centerpiece on your Thanksgiving dessert table and your guests will look forward to it year after year.
This post from the archives was originally published in November of 2010, but I’m bringing it forward with updated photos and a printable recipe to remind you of this amazing pumpkin dessert!
I usually have a couple of boxes of yellow cake mix in my pantry in case I need to whip up one of Nana’s Lemon Jello Cakes – it’s always good to be prepared. But last night I was craving pumpkin cake. I had planned on throwing together a quick pumpkin spice cake from scratch until a Google search led me to this Praline-Pumpkin Cake from Betty Crocker.
Other than Nana’s Lemon Cake, I don’t use cake mixes much. Making a cake from scratch usually isn’t difficult and I do prefer to know exactly what ingredients I’m adding to the mixing bowl. But this pumpkin praline cake was calling to me and I had all the ingredients on hand.
Cake mixes definitely have their place and this cake was so delicious that I wouldn’t change a thing… except the frosting!
The original recipe instructs you to use canned cream cheese frosting, but I couldn’t do that. In my opinion, canned frosting tastes terrible, especially the cream cheese variety. This amazing pumpkin praline cake deserves better.
Instead, I made a lightly-sweetened whipped cream frosting using both cream cheese and whipping cream. It’s perfect on this cake – not too heavy, not too sweet. And it’s almost as easy as opening a tup of frosting from the store.
Make sure the pumpkin praline cake layers have cooled completely before using the whipped cream frosting or it will melt and your layers will start sliding (trust me, it happened). You might even want to put them in the refrigerator for 30 minutes after they have cooled, before frosting the cake.
After frosting, serve immediately or refrigerate the cake. This is one cake that actually tastes really great cold. In fact, I think I liked it even better after it sat in the refrigerator overnight, so it’s definitely one you could and maybe should make ahead.
Although I always look forward to pies at Thanksgiving, this is one dessert that might give Thanksgiving pies a run for their money. It’s easy to make, looks impressive, and tastes amazing!
The following recipe was adapted from Betty Crocker’s Praline-Pumpkin Cake.
More Pumpkin Recipes:
1 12 ounce package Killer hot Italian sausage
Remove the sausage from casings and crumble into a 4 quart pot. Cook until the sausage is no longer pink. Add the onions and peppers and continue to cook until the onion is completely translucent and begins to melt. Add the garlic and stir. Add the tomatoes, beans, water and fennel seeds. Bring to a boil, then lower the heat cover and simmer for 30 minutes. Remove the cover, add the red wine and simmer uncovered for 3 minutes. Serve with or without grated Parmigiano Reggiano.
Over the lunar new year holiday, my darling wife whipped up some of her signature dumplings for me and the rest of the family to enjoy.
Truth be told, the recipe isn’t hers but an adaptation of a gyoza recipe she learnt from a dear friend. Here’s the link to that recipe. http://chubbyhubby.net/recipes/kumis-gyoza/. It really is one of the best recipes on this site so I urge you — on behalf of your loved ones who will get to enjoy the fruits of your labours — to take the time to make these.
When she posted a sneak peek at the dumplings on Instagram, several instafriends asked for a quick video tutorial on how to wrap the dumplings. Now, regular readers know we don’t really do videos… but, hey, even old dogs can learn new tricks. Plus I picked up an iPhone 7 a few months back. So I tried my hand at shooting Su-Lyn wrapping one of these yummy little suckers, and voila. Hope it is not too shaky. Enjoy.
Progressive International is your source for the widest range of functional, inventive, and fun kitchen tools and great ideas put into practice. Our in-house designers spend hours in the kitchen coming up with ways to improve on a variety of traditional tasks and tools. Established in 1973, our commitment to quality and service allows us to offer a broad selection of quality kitchenware and other household products. This Progressive International chrome wire fruit bowl has a unique hook above the bowl for hanging and preventing bruises on bananas and grapes. Not only a practical bowl, but it is a decorative way to store fruit and vegetables. The ball shaped feet protect countertops from scratches. 11-inch diameter.
Earlier this month, Brown Eyed Baker celebrated its TENTH birthday, which is absolutely mind-blowing when I sit down and really think about it. Over the last few weeks, I’ve been rewinding and reliving those early days and thinking about how different life is now than it was when I first hit “publish” on my recipe for Italian wedding soup on February 11, 2007. It feels like a lifetime ago, and in many ways, it was.
I’ve moved three times, brought two heartwarming dogs into my life, had to say goodbye to one of them, got married, and have given birth to two beautiful boys who light up my days. It’s been quite an adventure, and one that I thought you would enjoy reliving with me as we look back, and forward, as well!
I may have talked about it before, but when I began Brown Eyed Baker, I was living outside of Cleveland, Ohio, a couple of hours away from Pittsburgh, and with a super boring day job. It involved a lot of web surfing, and I eventually stumbled upon a couple of food blogs. Literally, like two or three. Blogs really weren’t a thing back then. We’re talking back in the days of spending hours customizing your MySpace page. MYSPACE, people. Not even Facebook! The phrase “social media” had never been uttered and I wasn’t even aware of companies dedicated to helping people build an online presence, like Squarespace.
Can you imagine starting a blog in a world where Facebook was limited to college students, and Twitter and Instagram didn’t even EXIST? Truthfully, it was sublime. It was just (bad) pictures, (really short) write-ups about the food I was making and loving, and connecting with other people who were learning to love cooking and baking in different Internet forums. A lot less pressure and a lot more blogging “for the love of the game” (a favorite Kevin Costner movie of mine!) or, “for the love of food”, more appropriately.
To put in perspective how utterly long ago it was when I started Brown Eyed Baker… it was two weeks before I would bring Einstein home as a puppy, I was 26 years old (TWENTY SIX, good Lord, I was a BABY!), it was a year and a half before my husband and I would even start dating, and nearly four years before I would be able to call Brown Eyed Baker my full-time job.
I continued working as a marketing analyst while I was baking, photographing, writing, connecting with regular readers, learning social media, and putting together my plan for being able to replace my regular job with this blogging thing that I was just loving so much.
In December 2010, I said goodbye to my “real” job and haven’t looked back since. Perspective: that was almost four years after I initially started blogging, probably earning me the Tortoise Badge (Joseph is watching Hey Duggee behind me so I have badges on the brain!). If you’re thinking about launching a blog to replace your full-time job, it’s certainly easier to do so now than it was back then, but it’s still not something that will happen overnight, and will take some blood, sweat and tears! It certainly would have been easier back then if I had access to something like Squarespace, where everything that I needed to blog (domains, hosting, publishing, design, etc.) was all right there in one place for me, and not something I needed to spend tons of time on myself!
My foray into full-time blogging was still before blogs were a mainstay on the Internet, so if my mom told someone I was a “food blogger” when they asked where I was working or what I did, she had to answer the question, “but how does she make money?!” approximately eleventy billion times. (Sorry, Mom!)
Suffice it to say, things have changed just a bit. There are now literally millions of food blogs, food blogging is an actual industry, countless people are making a good living from sharing recipes online, social media has exploded, and if you’re one of the lucky ones to be able to call this your job, then you know that due to the saturated market, you have to hustle to stand out among the crowd.
In the early days of my blog, I started on the Blogger platform, then transitioned to WordPress (which I still use today). Back then, if you were just starting out (i.e. didn’t have a lot of excess money to spend), your choices were pretty much to use a free theme or to teach yourself HTML and CSS and spend the better part of a summer trying to customize a theme without breaking your entire site (true story, hello/goodbye summer of 2010).
Now, thanks to the fact that there are so many bloggers, there are countless businesses dedicated to blogging services. Squarespace is more recently popular with bloggers and they offer a one-stop-shop for new bloggers that makes it incredibly easy to get up and running with a gorgeous website and minimal effort. I would have certainly gotten way more vitamin D during the summer of 2010 had I known they were around back then, ha!
A couple of years ago, I wrote about how to start a food blog; if you want to throw your hat into the blogging ring, give it a read, and then be sure to check out Squarespace as an additional resource. You can easily snag a domain, customize your design, and do everything from publish recipes to set up an online store. No need to employ the services of five different people or companies to get all of that accomplished!
They also offer 24/7 support via email and live chat, which is music to the ears of this person who LOATHES talking on the phone. As someone who had spend 7 hours on the phone with tech support on a Friday night in 2010 because my site was down and my database had broken, the ability to have everything needed for my site to run under one roof and with such accessible support is amazing.
I was a way late adopter of Twitter and Instagram and I never even touched Snapchat, so I’m kind of an old soul when it comes to technology and love handing the reigns over to people who are better at it than I am!
Ten years, come and gone, it’s unbelievable. It’ll be interesting to see how technology, social media, and the blogging landscape changes over the next ten years. I’m planning to still be here, talking about the foods that I love and my changing family.
Is there anything specific you hope to see moving forward? Any recipes you’re dying to make, things you want to see me tackle… anything! Let me know in the comments below.
There is no way that I could have done what I have over the last ten years without all of you here, wanting to share food and family and stories on a weekly basis. So a great big THANK YOU to all of you for allowing me to do this thing I love while getting to spend my days with my boys, who are growing so exceptionally fast. You have made Brown Eyed Baker what it is, and I’m forever grateful.
If you’re ready to start your own blog and want to take advantage of the perks associated with using Squarespace, they’ve put together a special offer for Brown Eyed Baker readers. The first 50 readers who use offer code “BROWNEYED” will receive 10% off their first website or domains purchase.
This post was sponsored by Squarespace and their all-in-one platform.
GET READY TO SAVE TIME PREPARING YOUR FRUITS, VEGETABLES, AND MORE WITH THE Joymee Kitchen Gadgets Set
This Joymee one-of-a-kind mandoline slicer set features a vegetable slicer, vegetable grater, fine grater and julienne slicer, all in one convenient, easy-to-use set! This multi-purpose mandoline slicer set is excellent for use as vegetable cutter, cheese grater, fruit and vegetable peeler, chopper and more! With this set you will receive five interchangeable steel blades, a food container base, a safety hat, a detachable mandoline slicer, a fine grater, a straight slicer. With all these pieces, you have the tools to create a perfect meal faster and easier each time.
Feel free to use the 5 interchangeable stainless steel, super sharp blades to make straight slices of various fruits, vegetables, and more! These 5 blades are durable and will not rust after use.
• Mandoline Slicer
• 5 Interchangeable Stainless Steel Blades
• Straight Slicer
• Cutting into shreds
• Cutting into strips
• Cutting into wave strips
• Safety Hat
?.Watch out for these SHARP blades at all time! Keep this tool away from your CHILDREN and avoid heat.
?.Rinse it under water to clean. After Clean, Pls Airing.
?.Do not use it to slice HARD or WITHERED vegetable, Fruits or other Hard Product.
We are the trusted kitchen brand with thousands of happy customers. You get a full money back guarantee if you are not happy with your purchase.