Blog - biscuits and such
southern food blog
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Food Art : A Giveaway


Hello lovelies! Today we have something special for you- a giveaway from our sponsor, Easy Canvas Prints. Over the past year we’ve added three canvas prints to our art wall, and I couldn’t be happier with how they’ve turned out and the way they compliment the other work.


A big part of making our small apartment feel like home has been decorating it to our taste, which is a little chaotic and very colorful. The art collection we’ve spent the past few years building is a great source of pride. It is eclectic and varied, ranging from my own photographs to prints by artists we love.


We’re planning a move this fall to a hopefully bigger space, which means I’ve been thinking of how the art wall can be broken up into different rooms. I’d love to see some of the food prints form a dining room wall collection. And maybe a grouping of all the blue prints in another room? Any opportunity for me to acquire more art!


Thanks to Easy Canvas Prints, you can add an ¬†8×10 canvas print of a favorite photo to your own art wall. Just leave a comment with your email address and the photo you would choose before Friday, 5.18, at midnight to enter!


*this contest is closed.

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Roasted Strawberry Sauce

It’s strawberry season! For the past week I’ve been eating a strawberry off the bush every time I go into the back yard. It’s been heaven. There’s something so rich, and fleeting, about eating seasonally. When you don’t eat strawberries the rest of the year and then all of the sudden you have a month of enjoying their perfectly tart flavor, you appreciate it that much more. I feel the same way about many foods, but strawberries, because they’re the first of the berries, always make my heart sing. The only thing that compares is tomato season.

With my first big batch of local strawberries I decided to roast them to make a sauce that is delicious on its own accord but also very versatile. This sauce would be great with ice cream or on angel food cake, but it would also be great in savory dishes like roasted pork or grilled steak. I can’t wait to eat it on everything.

Roasted Strawberry Sauce

1 lb of strawberries

1/4 cup raw sugar

1 tsp ginger

Drizzle of olive oil

1 tsp vanilla extract

Hull the strawberries. Toss with remaining ingredients and roast for 40 minutes at 350. Let cool and transfer to a container. Keep in fridge for up to two weeks.

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Cookies & Cream Cake Roll

You would be surprised how many recipes come from late night conversations with Dan wherein I try to convince him that something exists/I’m right/something is awesome. One night this week he was in an impressively bad mood and to try and shock him out of it I pulled out my secret weapon- complete silliness. I was trying to explain to him what a cake roll was and when words failed me I used my arms (and sound effects) to mimic cake rolling up over and over again. Eventually, he broke. I was triumphant– his grumpiness had faded to laughter. Unfortunately the one side effect was that he now very much¬†wanted a cake roll.

Thankfully we had a derby party to attend this weekend which meant that I had a perfect excuse to make one. I bounced around ideas for a while before deciding that I wanted to make a cookies & cream cake roll- chocolate cake, whipped cream icing, crushed chocolate sandwich cookies. And while the process of making the cake was a little more infuriating than I would have hoped, it turned out wonderfully.

After a few hours the cake and whipped cream sort of disintegrated into each other forming a whole new kind of dessert- exactly the kind I love. I’m not really one for cake but I could eat whipped cream with a spoon, which means this was totally the dessert for me. Dan also seemed to love it, so mission accomplished. Though the next time he’s grumpy I may try to break him out of it with something that involves less painstaking kitchen effort from me.

Cookies & Cream Cake Roll
Adapted from Gourmet, 2001

6 oz bittersweet chocolate

3 tbsp water

2/3 cup sugar

Pinch of salt

2 tbsp cocoa powder

1 pint heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract

Approximately 14 chocolate sandwich cookies

Melt chocolate in water until mostly melted. Stir together and set aside to cool.

Preheat oven to 350. Beat egg yolks, slowly adding sugar until the yolks are light in color and ribbon like. Stir the chocolate into the egg yolks, 1/4 at a time. Set aside

Beat egg whites and salt until it holds stiff peaks. Stir into chocolate mixture slowly.

Line a shallow baking sheet with wax paper. Butter generously. Pour batter onto sheet and bake for 15 minutes. Remove and cover with a damp towel. Let sit 10 minutes.

Remove damp towels and sift half of cocoa over the cake. Cover with large tea towel and invert. Carefully remove the wax paper. Sift remaining cocoa over the cake. Use the towel to roll the cake up. Let sit, rolled, until the cake has cooled (approximately 10 minutes). While it is cooling, whip whipped cream, vanilla, and sugar until it holds stiff peaks.

Unroll the cake and spread whipped cream generously, reserving 1/3. Crumble 3/4 of the cookies over the whipped cream. Using the towel to guide the cake, roll it onto itself, until it is completely rolled. Transfer onto a plate. Top with remaining whipped cream and crushed cookies. Chill and serve.

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