tipsy cooking

Last night was my Mom's birthday and my siblings and I threw her a party! (J's homemade arrangements above!) We had the main course catered and we made the hors d'oeuvres & desserts ourselves (us meaning my two sisters and I - all the bro did was pick up booze and move some chairs. BOO.) I wore an outfit of almost completely J.Crew and teetered on 4 inchers while getting giggly, lovey dovey drunk. (The best version of drunk.) Here are two recipes from last night...

Bacon Wraps (Psuedo-sister RLK thought this up. So yummy!)
1 pckg Philly cream cheese
1 pckg crescent rolls
1 pckg bacon
Bunch chopped chives
Mash together the cream cheese and chives. Spread out the crescent rolls on a floured cutting board and pinch together the perforated seams. Spread cc mixture on crescent rolls evenly and cut into long thin strips, then cut again the other way through the middle. Roll each strip individually. Microwave bacon on a plate with paper towels for 3 minutes, so it's slightly cooked but still flexible. Cut each bacon strip lengthwise and then again in half. Wrap around each crescent/chive roll, secure with a toothpick and bake 20 minutes at 350! Ta-da!

Chocolate Roll Cake with Raspberry Mascarpone Filling (adapted from Ina Garten's Pumpkin Roll Cake)
For the cake:
4 eggs
1/3 cup flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp vanilla
1/3 cup granulated sugar
1/2 cup granulated sugar
1/4 cup sifted confectioner's sugar

For the filling:
12 ounces Italian mascarpone cheese
1 1/4 cups sifted confectioner's sugar
2 tablespoons milk
2 handfuls raspberries, just eyeball it
Pinch kosher salt

Preheat oven to 375. Grease a 13 by 18 by 1-inch sheet pan. Line with parchment paper and grease and flour the paper.

Separate eggs. Allow egg whites and yolks to stand at room temp for 30 minutes. In a small bowl, stir together flour, baking soda and cocoa powder.

In an electric mixer with the paddle attachment, beat egg yolks and vanilla on high for 5 minutes, until thick and lemon colored. Gradually add 1/3 cup granulated sugar until dissolved.

In another bowl, beat egg whites on medium with the wire attachment until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly into the prepared pan.

Bake 375 for 12 to 15 minutes or until cake springs back when lightly touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift 1/4 cup confectioner's sugar evenly over it. As soon as you remove the cake from the oven, loosen it around the edges, and invert it squarely onto the prepared towel. Peel away parchment. With a light touch, roll the warm cake and towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.. AWAY from the dog's reach!

Meanwhile, make the filling. In an electric mixer with the paddle attachment, beat the mascarpone, confectioner's sugar, milk, raspberries and pinch salt until combined. Raspberries will be broken and chunky. Once the cake is cooled, unroll it, spread the filling evenly, and then roll it back up gently. Sift confectioner's sugar atop. Garnish with whole raspberries and serve sliced!!