You slowly take a dainty bite and gently feed your significant other…
Once dessert is done, you both look at each other and decide it is time. You stand up and start walking to the bedroom as he swiftly follows. You both slowly and sensually crawl under the covers. You seductively look over and make eye contact. You both nod yes as he softly bites his lip. You casually put your head down onto your pillow and close your eyes and…
HAHAHA you totally thought I was going to go Christian Grey (50 Shades of Grey) on you weren’t you?!?!? In all reality, the only reason you two were nodding your head was because you were both in total agreement that despite the fact that it is Valentine’s Day and having a babysitter all night, an uninterrupted night of sleep far surpasses the desire for a sensual night! I know all of you single/childless couples are shaking your heads thinking “we will never be THAT couple” but I assure you, you will. To actually be able to sleep without being woken up 20 minutes into your deep sleep because of zombie noises, or being kicked in the face by your sleeping toddler is better than gold. Well, maybe it is just the sleep deprived mother of three part of me talking, but my husband is totally on board with this feeling right now.
I don’t know what it is about Valentine’s Day that makes me write like this but check out last year’s
…I still get a kick out of it!
Red Velvet Roulade
- 4 eggs
- 3/4 cup sugar
- 1 bottle (1 ounce) red food coloring
- 2 tablespoons buttermilk
- 1 tablespoon canola oil
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1 tbsp cornstarch
- 1/3 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- powdered sugar for dusting
Preheat your oven to 350 degrees. Line a 15in x 10in x 1 in jelly roll pan and spray with non-stick cooking spray.
In a large bowl, beat eggs and sugar until pale. Add oil, vinegar, vanilla, buttermilk and food coloring and mix until combined. In a separate bowl, combine flour, cornstarch, cocoa powder, baking powder and salt and mix. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.
Pour batter into lined jelly roll pan, and bake for 12- 15 minutes or until cake springs back when lightly touched.
Once removed from the oven allow to cool for 5 minutes. Once slightly cooled, place your cake on a clean kitchen towel dusted with powdered sugar, lined side up. Gently remove the parchment paper (or whatever you used to line your baking pan) and gently roll the cake, starting with the short side. Allow to completely cool wrapped in the towel. Prepare your frosting.
Recipe slightly adapted from Taste of Home.
Coconut Cream Cheese Frosting
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon coconut extract
Cream cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, add extract. Beat on high for 5 minutes.
When cake has completely cooled, gently unroll it. Spread the frosting over the top of the cake, and re-roll the same way you did the first time.
Sift powdered sugar over the top, slice and serve!