It's like this for me every year. I start it off with a bang and by December 22nd, I'm panicking to get everything done. I'm sure no one out there can relate at all to my plight. Each year, I vow to get started early, make homemade treats and discover that perfect gift for all my loved ones.
I can't remember the last time I sent out Christmas cards. Ok, you caught me...I've never sent out Christmas cards. I don't have a present wrapping station and I don't match the gift tags to the ribbons.
It's amazing, however, that our holidays are always perfect despite the failure of my best laid plans.
I suspect this chocolate peppermint roll will make it into the regular list of holiday treats. That's the plan anyway.
Chocolate Peppermint Roll
From Hershey's Recipe Collection
4 eggs, separated
1/2 cup plus 1/3 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa powder (original recipe is Hershey's brand)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Peppermint Filling (recipe follows)
Chocolate Glaze (recipe follows)
1. Heat oven to 375 degrees F. Line 15 1/2 x 10 1/2 x 1 inch jelly-roll pan with foil, generously grease foil.
2. Beat egg whites with electric mixer on high speed in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Set aside.
3. Beat egg yolks and vanilla with electric mixer on medium speed in a medium bowl 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly in prepared pan.
4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.
5. Carefully unroll cake; remove towel. Spread cake with Peppermint Filling, reroll cake. Glaze with Chocolate Glaze. Refrigerate until just before serving. Cover and refrigerate leftover dessert.
Serves 10-12
Peppermint Filling
1 cup whipping cream, cold
1/4 cup powdered sugar
1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract
Few drops red food color (optional)
Beat whipping cream with electric mixer on medium speed in medium bowl until slightly thickened. Add powdered sugar and crushed peppermint candy or mint extract and food color, if desired. Beat cream until stiff peaks form.
Chocolate Glaze
2 tablespoons butter
2 tablespoons cocoa powder (original recipe calls for Hershey's)
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened
