Farmers Market and A Strawberry Log

Today is day 2 of Zach being gone, and it's Saturday so Ivy and I headed up to the Sunrise Mall Farmers Market! My father in law, David, has a booth up there and I always love going to the Farmers Market! David sells grass fed Beef at the JV Ranch booth. Fun fact: the ranch has been in the family for well over 100 years! At the moment it’s looking like Zach and I will get it when David is done with it.

Ivy and Grandpa David

 

While I was at the farmers market I bought a bunch of fresh fruits and veggies, I also bought a tomato plant to put a

Topsy Turvy that I found up at the ranch.

I hope it works! I also bought  an oregano plant, I’m trying to grow my own herbs because they can get so expensive in the store! I bought rosemary seeds the other day that I will plant tomorrow!

 

Update on the No Excuse Workout from yesterday, I actually felt it today! Who would of guessed that a 6 minute workout could do that much! I am defiantly keeping up with this!

I didn’t end up cooking or baking anything today, but I do have a great summer dessert recipe that I made a few weeks ago that Zach says “O my gosh this is the best dessert you’ve ever made!) I decided not to make the cake from scratch because with my little one I don’t always have that much time, and it takes A LOT of egg whites!

This is the beautiful Picture from browneyedbaker

 

Angel Food Cake Log

  Ingredients

1 package (16 ounces) angel food cake mix, plus ingredients to prepare mix

The Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries

Powdered sugar, for dusting top of cake (optional)

Directions:

1. Preheat oven to 350 degrees F. line bottom of 15x10 inch jelly-roll pan with waxed paper. Prepare cake mix according to package directions; pour evenly into prepared pan. Bake 20 minutes or until cake is golden brown and springs back when lightly touched. Cool on wire rack 15 minutes.  

2. Place clean kitchen towel on flat surface. Sift ¼ cup powdered sugar over towel; flip the cake onto the towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely, seam side down, on a wire rack.

4. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.

5. Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.

My finished product!

This recipe is adapted from The cake mix bible and  The Brown Eyed Backer.

This was a relatively easy dessert that definitely has a wow factor! I am no dubitably making this again, maybe if we ever have a house worming party... I was not even hard to make it look like the original photo!

Any Questions or comments feel free to post and I will get back to you ASAP! I am also more then happy to help walk you though this if the instructions are not enough. Hope you all have a great Memorial Day Weekend!