Wednesday, November 27, 2013

Happy Thanksgiving….

Tomorrow is Thanksgiving in the States.  As always, there are many, many things that I’m truly thankful for.   Instead of listing a long list of things or people that I’m thankful for, and risk putting you to sleep in the middle of this post, I have a better plan.  Below are some facts that I gathered around the web.  Something that got me thinking... thinking deep.

If you have a place called home, or a shelter, or a comfortable bed to sleep at night, you’re more fortunate than 100 million people around the world!

If you have clean water to drink and cook with when you turn on the faucet, you’re doing better than 780 million people around the globe!

If you don’t have to suffer hunger (it doesn't count if you’re on your special diet, by choice!), or have food on your table every night, you’re more fortunate than 7.1 billion people in the world!

If you’re one of those healthy and happy individual, not suffering from any illness or disabilities, you’re better off than 1 trillion people around the globe!

These are just a few numbers of things that got me thinking.  Of course, the list can go on and on as well, but I think you've got my point.  So, before I complain about life again (I know we all do, from time to time because we’re human), I would think about those who are less fortunate.  I'm sure you'll do the same. Also, if you have the ability, please help out those in need.  Something small to you might means the world to others.

While I count my blessings, I want to take this opportunity to wish you and your family good health, and have a wonderful time with your loved ones.  Happy Thanksgiving!

Peace on Earth

Monday, November 25, 2013

GitaDini Stacko Serving Stand Giveaway Winner

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

Thank you everyone who participated in the GitaDini Stacko Serving Stand Giveaway.  Once again, many thanks to GitaDini for providing the prize for this giveaway.  We have a winner…..

 Random Winner

Susan MomBlogger who said, “ "Like"'s Facebook Page

Congratulations, Susan.  I’ll be sending an email to you soon.   Thank you all for entering and please stay tuned for more fun giveaway in the near future.

Friday, November 22, 2013

Nutella Melt—Easy Entertaining Recipe and a Winter Cocktails Giveaway

Nutella Melt and a Giveaway

Imagine a chilling evening, you’re curling up on the couch with your favorite blanket next to the fire place;  cuddling with your loved ones while catching up your favorite TV soap, or chatting about what happened during the day; holding and sipping a cup of warm, chocolate-y, packed with wonderful hazelnut flavor and a little boozy Nutella Melt this winter.  Isn’t that picture perfect? 

Nutella Melt and a Giveaway

If the heat from the Nutella Melt didn’t warm you up, the little booze in the drink definitely will.  I bet you all know how much I love Nutella, and more so after trying this Nutella Melt!  It’s not overly sweet, but the flavor is simply amazing.  With a little toasted and chopped nuts sitting on top of the foamy and creamy espresso whipped cream, the combination of flavor and the contrast of texture simply blew me away.

Nutella Melt and a Giveaway

This easy, entertaining and scrumptious cocktail recipe came from the book, Winter Cocktails.  As you all know, I do enjoy a cocktail here and there, especially when I have companies over.  This is the book you want in your kitchen if you want to learn more about Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks.  Author and professional food stylist Maria del Mar Sacasa offers more than 50 recipes for cold-weather cocktails and mixed beverages. 

Nutella Melt and a Giveaway

I absolutely love the tutorial, techniques in step-by-step pictures illustration.

Nutella Melt and a Giveaway

Check out the picture below, recipes of Infused Liquors and different Simple Syrups are also included in this book.  I can’t wait to give them a try. 

Nutella Melt and a Giveaway

You’ll also get to learn how to make some Small Bites and appetizers pairing with some of your cocktails.  Drooling!

Nutella Melt and a Giveaway

I simply can’t take my eyes off this Golden Hog.  And guess what?  It’s paired with a piece of Candied Bacon!!!  How can I resist?  Oink Oink...

Nutella Melt and a Giveaway

You can purchase your copy by clicking here.  Or, try your luck in winning a copy of “Winter Cocktails”, courtesy of Quirk Books

This Giveaway is now Closed!

Here are the details on how to enter this giveaway.
One lucky reader (with an U.S., Canada or U.K. mailing address) will win a copy of “Winter Cocktails”.

To enter, simply leave a comment on this post and tell me what’s your all time favorite cocktail (mine is apple martini). Deadline to enter is November 30th, 2013 by mid-night PST.  Winner will be selected through and announce shortly after the giveaway is closed.

For extra entries, do any or all of the following (leave a separate comment for each extra entry):

1)  Add me to your Google+ circle here
2) "Like"'s Facebook Page, click here.
3) Pin a picture from this post onto your Pinterest board.
4) Share this giveaway on Facebook (with a link back to this post please)
5) Share this giveaway on Twitter (with a link back to this post please)

That’s all and Good Luck everyone!  Please stay warm and cheers!

Nutella Melt and a Giveaway

Disclaimer:  I received a copy of Winter Cocktails” for the purpose of this review and I was not compensated in any way to write this post.  Quirk Books is providing a copy of the book for the giveaway.  As always, all comments and opinions are 100% my own. 

Please drink responsibly.  Health and General Disclaimers.

Wednesday, November 20, 2013

Online Bake Sale for the Victims in The Philippines

Today’s post is a little different than my usual recipe and review posts.  This post is near and dear to my heart.  I hope you’ll take a moment to read through it.  I promise, I’ll keep it nice and short. 

I’m sure many of you heard the devastating news about the super typhoon, Haiyan, that hit Philippines on November 7, 2013.   Thousands were left homeless, injured, and many lost their lives and families.  You can read more about the updated news here on CNN.

My Blogger friend, Tina, from Pinay Cooking Corner is hosting an online bake sale to raise funding to aid the victims from the Haiyan typhoon.  Please click here to read the details about the bake sale and how you can help


To show my support for Tina's effort, I’ll also be donating 2 dozens of Mocha Hazelnut Biscotti for the bake sale  (see picture below).

Mocha Hazelnut Biscotti--For Bake Sale

I hope you can lend a helping hand too!  You don’t have to be a blogger to contribute.  You can simply donate your favorite baked goods, bid on an item (or two), or, simply help spread the news about the bake sale.  That would be tremendous help!   Please note that the pledges for baked goods will be accepted on Tina's blog until Nov. 22nd and the bake sale will be held on Nov. 25th, 2013.  So, please sign up as soon as possible!

This Thanksgiving, I have many many things that I’m thankful for.  But most importantly, I’m thankful that I’m fortunate enough that I have the ability to help out for those who are less fortunate and those who are in need.  I hope you’ll join force for this great cause.  Thank you in advance for your generosity.

Friday, November 15, 2013

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

I hope you’ve enjoyed the easy entertaining recipes I’ve been posting so far.  With Thanksgiving and many holiday celebrations just around the corner, I have another scrumptious recipe to share with you today; plus a giveaway that you don’t want to miss.  A while ago, I entered GitaDini’s Giveaway on their Facebook Fan Page and won this Stacko Serving Stand as shown in my pictures.  Isn’t it gorgeous?  I have been using it for a while in parties and family gatherings.  Everyone loved it and asked me where I got this stand.  Today, you’re in luck because I’ll be giving one away to a lucky reader, courtesy of GitaDini.

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

This Stacko Serving Stand is so festive because of the multiple colors cones and cups.  The size of the stand is 16” in height and 16” in diameter.  It comes with 18 cups and 18 cones, all in single portioned size.  I always love single portions for entertaining, which make it convenient to serve with different types of food and hygienic.  The best part is that the plastic cups and cones are dishwasher-safe, which makes cleaning up a breeze as well.  Honestly, with a serving stand this gorgeous, I wish to have parties and gatherings in my place everyday so I can simply displace and show off this stand on my serving table/counter everyday! 

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

This Stacko Serving Stand is very versatile and your serving options are endless.  From appetizer, small bites to desserts, this Stacko Serving Stand can do it all.   Okay, I should say, this Stacko Serving Stand can hold them all, because I’m the one who’s cooking.  hahaha….Want to see what I’ve been serving on this gorgeous stand?  Let me show you one by one.  From the picture above, I serve some fresh veggies sticks.  You can use whatever veggies you want or in season.  These veggies sticks are healthy and refreshing party snacks.  

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

Up next, my Fall favorite recipe, Candied Pecans.   I always have these candied pecans on hand as they are simply addictive and perfect for parties and snacks.  Please click here for the recipe.

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

Up next, my new party favorites, Portobello Mushroom and Avocado Oven Fries.  These are a cinch to make and very healthy and flavorful!  Please click here for the recipe.

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

In my opinion, it’s not a party until we bring out the shrimp cocktails!  (check out my post here on How to Easily Peel and Devein Shrimps) These shrimp cocktails are better than the usual ones because they are Roasted Shrimp Cocktails!  The roasting really concentrate the wonderful shrimp flavors, plus, I added some fresh thyme for some earthy and lemony freshness.  You can go to the bottom of this post for the recipe.  See how convenience these cones and cups are (see picture below)?  I added the cocktail sauce on the bottom of the cones before “hanging” the shrimps onto them.  So, each person gets his/her own dipping sauce.   Double-dipping is highly recommended and encouraged here!  I did the same for the veggie sticks above but with a ranch dressing instead.

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

You can also serve desserts and drinks with this Stacko Serving Stand.  I made these Meyer Lemon Sorbet with Fresh Thyme here (see picture below).  It is the perfect compliment with the thyme I used in the roasted shrimps and super refreshing as well.  Please click here for the sorbet recipe.  Besides what I’ve shown here, you can also serve ice cream, sushi hand rolls, wraps, mixed fruit, etc.  

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

This giveaway is now closed!

This Stacko Serving Stand is perfect for your Thanksgiving party, celebrations and gatherings.  You can check out GitaDini’s website here and order your own.  Or, if you want to try your luck and win it in my giveaway, here’s how to enter.

Giveaway Details:

1 (One) readers will win a Stacko Serving Stand ($30 Value).

This Giveaway is open to my Readers with a Mainland U.S. shipping address.  Deadline to enter is November 22nd, 2013 by midnight PST. Winner will be selected through and announce shortly after the giveaway is closed. Prize will be shipped out directly by GitaDini.

To enter this giveaway, simply leave a comment below telling me what your favorite party food is.  Be sure to include your email address in the comment so we can contact you if you're the lucky winner.

For extra entries, do any or all of the following (
simply leave a separate comment for each extra entry):

1) “Like” GitaDini on their Facebook Page, click here.

2) "Like"'s Facebook Page, click here.
3) Pin a picture from this post onto your Pinterest board and leave a comment with the link to your Pin.
4) Follow GitaDini on Pinterest, click here.
5) Add me to your Google+ circle here.
6) Share this giveaway on your Facebook page (with a link back to this post please)
7) Share this giveaway on Twitter (with a link back to this post please)

Disclaimer: As mentioned, I won this Stancko Serving Stand a while ago from GitaDini’s Facebook Fan Page giveaway.  I also received compensation for my time to write this post and review.  And GitaDini is sponsoring the prize for this giveaway.  All opinions are 100% my own and always will be. 

Roasted Shrimp Cocktail–Easy Entertaining Recipe and a Giveaway

P.S.: Please click here to read about How to Easily Peel and Devein Shrimps.

Monday, November 11, 2013

How to Easily Peel and Devein Shrimps

How to Easily Peel and Devein Shrimps

My family loves shrimps, especially the Kiddos.  So, I prepare them quite often.  Today, I want to share with you on How to Easily Peel and Devein Shrimp.  I know peeled shrimps are widely available in market these days.  But I often found that the whole/unpeel ones are usually more fresh and cheaper. 

Here’s what you need to do (see picture below).  First, separate the head from the body by snapping off the head.  Do NOT throw away the heads.  You paid for them already (unless you get those without heads) and they are the key ingredient in making flavorful seafood stocks.

How to Easily Peel and Devein Shrimps

With a pair of small kitchen scissors, cut along the shell on the back of the shrimp, starting from the head side toward the tail.

How to Easily Peel and Devein Shrimps

You’ll be able to easily open the shells.  Again, you can save the shells along with the shrimp heads for your seafood stock.  This shrimp (see picture below) is particularly clean.

How to Easily Peel and Devein Shrimps

The shells can be easily peeled off at this point.  You can peel the whole shell off, or leave the tails on, depending on what your recipe calls for.

How to Easily Peel and Devein Shrimps

If you spotted the vein (see picture below), gently pull it out with your fingers.  Trust me, you do NOT want to eat the veins in your shrimps.  The veins are actually the digestive tracks of the shrimps.  I bet you've got the picture by now, if you haven’t already known that.

How to Easily Peel and Devein Shrimps

Last but not least, give the shrimps a quick rinse and they are ready to go.  I hope you enjoy today’s tutorial and tips.  Stay tuned for some yummy shrimp recipes in the near future.

How to Easily Peel and Devein Shrimps

Saturday, November 9, 2013

Portobello Mushroom and Avocado Oven Fries—Easy, Fun and Healthy Entertaining Recipe

Portobello Mushroom and Avocado Oven Fries

Cheesecake Factory is one of my favorite restaurants to dine out.  If you haven’t check out my Brown Wheat Bread (Cheesecake Factory Style) recipe, you’re missing out.  (Simply click here for the recipe)  A while ago, I tried one of their appetizers and fell in love right the way.  Yup, they have these Portobello Mushrooms and Avocado Fries on the menu.  Who would think of turning mushrooms and avocados into fries, right?  I think they are genius!   

Portobello Mushroom and Avocado Oven Fries

But you might already know, I don’t like deep frying in my kitchen.  Not only that uses lots of oil, but also means lots of left over oil.  I hate to see ingredients go to waste. Plus, I’m sure all of you would appreciate some healthier snack options around the holidays, right?  These oven fries are also much easier to prepare than heating up a pot of oil to deep fry.  Most importantly, you’ll feel much better after enjoying these fries.  They are so addictive that you won’t be able to stop at just one.

Portobello Mushroom and Avocado Oven Fries

These oven fries has a super crispy crust, which contrast really well with the meaty and creamy textures of the mushroom and avocado.  What gives these oven fries that super crispy and crunchy crust?  The Panko bread crumbsPanko bread crumbs are the Japanese version of bread crumbs that are super flaky.  You can see through from the package in the picture below that the crumbs are much bigger in size than the regular bread crumbs.  The panko is light and crunchy, perfect for oven-fries in my opinion.  I combine the panko with some parmesan cheese to make the coating more flavorful with a hint of nuttiness.  That compliment well with the earthy flavor from the Portobello mushrooms and mild, yet creamy avocado as well.


Still remember my Homemade Ketchup recipe?  Oh yeah, the Homemade Ketchup is perfect for these Portobello and avocado fries!

Portobello Mushroom and Avocado Oven Fries

You can hear the crunch when you bite into the fries.  The Portobello mushroom is so meaty and juicy at the same time.  So good, and so addictive.

Portobello Mushroom and Avocado Oven Fries

The avocado fries are equally good. Imagine slightly cheesy crust, along with the mild and creamy avocado inside. 

Portobello Mushroom and Avocado Oven Fries

Oh my…these are simply divine.  With the Roasted Garlic Mayo as a dipping sauce, I can definitely make these fries a meal!  If you find yourself finishing the whole batch without sharing, you’ll then remember I’ve already warned you in this post.  Did I mention addictive?  

Portobello Mushroom and Avocado Oven Fries

Are you ready to see how they are prepared?  Please, follow me to the kitchen.

1) Cut the Portobello mushrooms and avocado into 1/2-inch strips.
2) In a shallow dish, whisk together the flour, salt and pepper.  
3) Gently  toss the mushrooms and avocado in the flour mixture.  Coat evenly and shake off any excess flour (work on a few pieces at a time). 
4) In another shallow dish, lightly beat the eggs.  Then, dip the floured fries into the eggs, drip of any excess eggs.
5) In the third shallow dish, combine the panko and the Parmesan together.  Then, place the fries into the panko mixture.  Gently press the panko mixture onto the mushrooms and avocados. 
6) Place the fries onto the wire rack, leaving an 1/8-inch space between each fry.  Bake for 15 minutes or until golden brown and crispy.  Serve with Homemade Ketchup and Roasted Garlic Mayo.


Pretty simple, right?  If you want to get your Kids to eat more veggies, these fries certainly will do the trick.  Your Kids will be happy to devour these Portobello Mushroom and Avocado Oven Fries in no time!   These fries are great as appetizers for any party or celebration.  You can even make them ahead and reheat them in a 350 F degree oven for a few minutes before the guests arrive.  I hope you enjoy today’s recipe and pictorial.  Stay tuned for more easy entertaining recipes.

Portobello Mushroom and Avocado Oven Fries

P.S.  I love these Wire Cone Baskets for the fries.  They are fun and festive.   Not only they are good for fries but also wonderful for serving bread sticks and onions rings.  If you’re interested to check out the product, please click here.  Have fun baking.

Tuesday, November 5, 2013

Homemade Ketchup and Roasted Garlic Mayo--Two Must-Have Sauces

Homemade Ketchup and Roasted Garlic Mayo--Two Must-Have Sauces

My Kids love Ketchup.  Well, in fact, I haven't met a kid who doesn't like Ketchup, period.  Have you?  I know many parents concern about the High Fructose Corn Syrup as an ingredient in most of the store bought brands.  What's the solution?  Of course I created my own.  Not only this Homemade Ketchup version contains only natural ingredients (those that you can pronounce), it’s also super easy to make.  Another bonus is that it tastes way better than the bottled ones.  For me, I'm not always a Ketchup person, so, for dipping options, I also created this Roasted Garlic Mayo.  Guess what?  I'm sharing both recipes with you today.

Homemade Ketchup and Roasted Garlic Mayo--Two Must-Have Sauces

This Homemade Ketchup and Roasted Garlic Mayo are two must-have sauces that you want to have in your fridge at all times.  They are versatile sauces that compliment well with so many ingredients. 

Homemade Ketchup and Roasted Garlic Mayo--Two Must-Have Sauces

Want to check out how I made them?  Follow me to the kitchen.

Here’s are the steps to prepare the Homemade Ketchup:

1) Heat the oil in a medium sauce pan.
2) Sauté the onion and garlic until fragrant. 
3) Then add the red pepper flakes.
4) Followed by the apple cider vinegar.
5) Then, add the tomato paste, salt, brown sugar, bay leave, Worcestershire sauce and mustard powder.  Let it simmer uncover for 30 minutes. 
6) The sauce will thicken and it’s ready.  You can puree it in a blender for a smoother texture or leave it as is.  I love it a little chunky like this.

Ketchup Pictorial

Super simple, right?  Store it well in the fridge and the ketchup shall last for 7 to 10 days….that is, if you don’t finish it sooner.  You can also portion it out and freeze part of it so a batch lasts longer.

Up next, let me show you how to roast the garlic to make the decadent Roasted Garlic Mayo.
1) Cut the whole head of garlic side way.
2) Place it on a foil and drizzle some olive oil and sprinkle kosher salt on top.
3) Wrap it up and bake in the 400 degree F oven for 45 minutes.
4) The garlic will be super soft and fragrant.  You won’t be able to trace any pungent garlic flavor at all.  They turned into these sweet, tender and irresistible jewels after roasting.  When it’s cool enough to handle, simply squeeze the flash out from the skin.  Smash them with a fork and whisk in Japanese Mayo, lemon juice, chopped parsley, salt and pepper and your Roasted Garlic Mayo Sauce is ready.

Roasted Garlic Pictorial

I hope you like the two homemade sauces that I’m sharing with you today.  Stay tuned for the next blog post to find out what I serve these sauces with.  You definitely don’t want to miss it.  I promise they will be easy to prepare, healthy, fun and wonderful for entertaining guests. 

Homemade Ketchup and Roasted Garlic Mayo--Two Must-Have Sauces

Friday, November 1, 2013

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

Many of you have requested a Coffee Swiss Roll recipe in comments and emails ever since I posted the Chocolate Yule Log (recipe here) and the Strawberry & Cream Swiss Roll (recipe here).  So, finally, here is my Coffee Swiss Roll recipe.  Sorry for the delay, my dear Friends and Readers.  But I'm telling you, it's worth the wait!  As you can see from my pictures, this is not just any Coffee Swiss Roll, it’s a Decorated Coffee Swiss Roll, that’s entertaining and gift-giving worthy!  I would be totally impressed and touched if I receive this cake as a gift.  What do you think? 

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

It’s probably the 98,349,766 times that I've mentioned here on the blog that I’m NOT a crafty person, at all.  So, if I can make this cake, so can you.  I’ll hold your hand and show you the step-by-step pictorial on the process so you feel more comfortable when you make your own.  A picture is worth a thousand words, so, I’m sure a pictorial really helps with this recipe.

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

The basic Coffee Swiss Roll recipe I’m sharing today is one that I’ve tested and developed several years ago, except that I have never published it before.  I've been using this same recipe every time my Chubby Hubby family requests a Coffee Swiss Roll for afternoon tea.  If you wish, you can totally skip the decoration part and simply make the Coffee Swiss Roll.  I promise it’ll taste just as good, just not as glamorous and elegant, that’s all.  But if you plan on preparing this Swiss Roll for entertaining guests, special occasion or as a gift, you should totally give this decorated version a try.  

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

Ready to come into the kitchen with me?  Come on in….

1) First, get the decoration tools ready.  I drew the patterns I wanted for the decoration, free-hand, on a piece of paper that fits my baking pan.  Simply making curls and movement here and there, that's all.  I started with a pencil and then trace it with a marker so the lines are thicker and can show through the parchment paper easily.

2) Line the baking pan with a piece of parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

3) Pick your piping tip and fit it into a small pastry bag.  I’m using a Wilton #2 here (click here for a closer look), which is a tiny tip because my patterns are on the thin side.  You can choose a wider tip, depending on the patterns that you want to draw.

4) Twist the piping bag near the tip and tuck the piping bag into a mug or a glass.  It’ll make filling the batter much easier.

Pictorial A

5) Next, beat the egg whites with cream of tartar and a pinch of salt until frothy.

6) Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.

7) In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream until incorporated.

8) Sift the cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined.

Pictorial B

9) In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of the meringue, and 1 tablespoon of cocoa powder.

10) Gently fold until the ingredients are incorporated.

11) Fill this chocolate mixture into the prepared piping bag.  Gently squeeze the piping bag to release batter and trace the patterns on your prepared baking sheet.

12)  Here’s how it looks when piping is done.  Remove the paper/drawing under the parchment.  Bake for 5 minutes or until your decorative patterns are set, depending the thickness of your decoration batter.

Pictorial C

13) Gently fold the remaining meringue into the egg yolk mixture, 1/3 at a time.  Be careful not to deflate the egg whites too much.

14) Make sure there's no big chucks of meringue in the batter.  This is how the batter looks when it's done.

15)  When the patterns are done baking, pour the cake batter on top and gently spread the batter into one even layer.  Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean.

16) While the cake is still warm, roll the cake with the parchment from one end to the other, starting from the shorter end.  This will help the cake hold its shape and prevent cracking.  Unroll the cake and let it cool completely.

17) When the cake is completely cooled, gently spread the freshly whipped cream on top in an even layer.  Roll the cake up, from the shorter end without the parchment.  Wrap the filled cake with plastic wrap and refrigerate for an hour, or until ready to serve.

18) Admire the cake for a few seconds, cut it up and enjoy!

Pictorial D

It really is easier to make this cake than it looks.  There might be a few more steps compared to regular Swiss Roll but all simple steps and totally worth it, in my opinion.  I hope you'll love today's recipe, pictorial and is inspired to make your own Decorated Coffee Swiss Roll soon.

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)