America!

Happy Fourth of July!!

Have a cupcake to celebrate!

Today got to be a lazy day. One which I loved.

Adored.

I had only one thing bringing me down.

And that. Is that my best friend is leaving for the Air Force tomorrow morning.

Which I will expound upon later, because it makes me too sad right now.

But, that unfortunate circumstance led to some tasty ventures in my kitchen! Because when I am sad, I bake. I bake anything and everything I can. The more labor intensive, the better.

Throw on some music, give me a recipe, and I am good to go.

Therefore, in my gloomy state this morning, I perused all of the cookbooks in our cupboard to find the perfect treat to make for my parent's Fourth of July dinner.

Pampered Chef did it again.

I took the Cherry Almond Angel Roll, adjusted just a few things, and created my Raspberry Coconut Angel Roll. I bet you can't guess what I changed.

It was an incredibly simple recipe, but it took up my time and made me a happy camper.

(Recipe follows pictures)

Make the cake according to package directions, and bake 30-35 minutes in a pan lined with parchment paper. Once baked, which you can tell how it springs back when touched, take it out of the oven and dust it with powdered sugar.

Snow in July?

Next, lay more parchment paper on top, and invert it onto a cooling rack. I added more powdered sugar to this side too. Then roll it up with the parchment paper, and cool completely. For me, this meant sticking it in the fridge to speed it up. I have no patience. At. All. 

Once its cooled, you can start making the filling. Combine the Cool Whip, sour cream, extract, and food coloring. Add pudding mix, and whisk until thick and not clumpy.

Now, unroll the cooled cake and spread evenly with preserves.

Once completely covered with the preserves, smooth the filling over that. Not too thick, or it will ooze out when you try to roll it. Trust me, I speak from experience. Also, only put the filling within an inch of the edges. For the same reason. I had a lot left over. All of which I happily ingested.

Once covered with the filling, roll it up the same way as it had been rolled to cool.

And the oozing began.

Take your beautiful roll, chill it, then slice it and serve!

Heaven is calling.

I had too much batter and filling, which is how the little cupcake got created. I took the leftover batter and filled some muffin tins. They only took about 20 minutes. Once baked and cooled, I sliced them in half and gave them the same treatment as the roll. Turned out pretty much wonderful =)

As for my mother's contribution to the dinner, she whipped up another Pampered Chef recipe. Naturally. 

Her Persian Chickpea Salad was fresh and had a nice kick to it. 

As for me, though, I think I'll stick with the sweet fluff ;)

Raspberry Coconut Angel Roll

Adapted from the Pampered Chef "All The Best Cookbook"

• 1 package (16 oz) angel food cake mix
• 1 cup shredded coconut
• 1/2 cup powdered sugar
• 1/2 raspberry preserves
• 1 container (8 oz) sour cream
• 1 container (8 oz) frozen whipped topping, thawed
• 1/2 tsp coconut extract
• 2-4 drops food coloring (optional)
• 1 package (3.4 oz) white chocolate instant pudding and pie filling

1.  Preheat oven to 350. Line pan with a 13-inch piece of parchment paper. Prepare cake mix according to package directions. Pour batter over parchment paper, spreading evenly. Sprinkle coconut evenly over batter. Bake 30-35 minute or until top springs back when lightly touched with fingertip. Remove from oven.
2. Sprinkle powdered sugar over cake. Place another piece of parchment paper over cake. Invert cooling rack over paper. Carefully invert cake; remove pan. Peel parchment paper from bottom side of cake; discard. starting at short end of cake, roll up in parchment paper. Cool completely.
3. Unroll cake. Spread with preserves. Combine sour cream, whipped topping, coconut extract, and food coloring. Mix well. Add pudding mix and whisk until thickened. Spread filing over cake to within one inch of edge; roll up cake. Refrigerate at least 30 minutes. Sprinkle cake with additional powdered sugar, if desired. Slice into 12 slices.