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I made this with the same recipe as the jelly roll cake, but I added some pecans to the cupcakes.

Close up

Pecan Cupcakes

Pecans on the bottom too!

I previously made some jelly roll cupcakes without the pecans too.  Pecans are more delicious though xD

Jelly Roll Cupcakes

It’s been a while since I experimented with sweets sooooo on to the roll cake experiment!

I used  a half cookie sheet ~15×18 inches in this recipe. The cake turned out a bit on the thin side but still good if you want some small jelly rolls xD just make sure you don’t over frost your cake…. then there will be more frosting then cake…. unless that is what you want lol.

Ingredients

1 Cup All purpose flour (AP flour)
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 cup granulated sugar
4 tablespoon water (add milk if you want something less sweet and more moist)
1 teaspoon vanilla extract (I usually add a bit more since I like more vanilla flavor)

Some unsalted butter to grease your pan and parchment paper

Directions
1. Preheat to 375F. Grease pan and line with parchment paper. Then grease your parchment paper with butter. I know this is a little weird but the greased pan helps the parchment paper stay in place and it also prevents any cake batter from sticking to the pan if it leaks out.
2. Sift flour, baking powder and salt together. If you have unclumped flour that has been opened recently I don’t think this is necessary.
3. Beat eggs in another medium sized bowl until frothy.
4. Gradually add sugar, water, vanilla and sifted flour mixture, scraping the bowl to make sure everything is incorporated
5. Bake for 12-15 minutes. Poke a toothpick in the middle to see if its still liquid if it is bake it for another ~5 minutes and check again
6. Let the cake cool until it feels warm to the touch so you don’t burn yourself on hot cake or a hot pan.
7. Take your pick of which side you want outside and which you want inside then frost it and roll it starting from the narrower end. If you want the darker portion outside, loosen cake around the edges and invert on another parchment paper and carefully remove the paper.

Notes about first time rolling: When rolling carefully not to squish too hard otherwise the frosting will come out. I used whipping cream so it wasn’t that dense and it was easily squished out. If your using something thicker like jam or ganache you probably don’t have to worry that much about the filling coming out.

If you are too lazy to frost and roll it  you can just eat it by itself :3 its super delicious cake lol

Enjoy!

I made french bread again this time I added raisins yay it tasted good and this time it was soft and moist success! I think this type of bread is good for eating by itself in the morning or a snack.

The previous french bread I made was ideal for soup on cold days, but a bit dry to eat by itself.

I modified the recipe by adding more milk, vegetable oil and obviously raisins refer to french bread take 1 for the previous recipe.

Edited Recipe

This recipe makes two loaves

Ingredients

1 cup water~ 120-130F (active dry yeast follow the directions the one I used was 120-130F)

1 cup milk

1T granulated sugar

1 T vegetable oil

1 packet of yeast (1 packet is ~2 1/4 tsp)

5 cups A.P. (All purpose) flour (you can use bread flour if you wish)

2 tsp salt

1 egg

1. Get 1 cup of warm water add 1T granulated sugar and mix in the yeast. (Make sure you have the right temperature of water otherwise you might end up killing your yeast if its too hot, if its too cold the yeast won’t work properly; also make sure you have sugar in there otherwise the yeast have nothing to ferment! It’ll be like the microbes have no energy source to ferment properly; its like you working hard on an empty stomach!) Add in 1 cup of warm milk to this mixture

2. Let yeast mixture sit for about 10-15 minutes until the mixture is foamy. (if you are not sure if your yeast is expired or not this is how you test it)

3. Combine AP flour, vegetable oil, and salt together in a separate mixing bowl (with electric mixer to make things easier) and mix together.

4. When yeast mixture (step #1) is foamy add it to the flour mixture in step #3

5. Attach a dough hook to your electric mixer and start mixing the flour and yeast mixture together. When its about almost incorporated add your egg and milk into the mixture.

6. Mix until you get a stiff dough and make sure everything is incorporated.

7. Cover and wait for the dough to rise to double its size.

8. Punch down and divide the dough in half and shape it into two long slender loaves

9. Place loaves in a pan and cut diagonal gashes on top of each loaf

10. Cover and let rise until doubled

11. Bake in oven at 375F for 30 minutes. Check with toothpick to make sure its cooked

Ahem..... I ate most of the loaf shortly after baking it haha oops xD