Strawberry Pretzel Squares – (Nance & Robyn make the same recipe)

Every week we’ll post a recipe that we both made. This week’s recipe was Strawberry Pretzel Squares, found over at Kraft Recipes® Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and I agreed to it because I tend to agree to everything Nance suggests (I’m easy like that) and also a quick glance of the recipe made it look like it would be quick and easy.

I love quick and easy.

So I had to put off making this thing all week because first I thought I had Cool Whip® in the freezer and realized I didn’t, and then realized I’d only bought one block of cream cheese when I needed two, and by the time I got my ass in gear, I was like “I ALREADY HATE THIS RECIPE.”

Then I gathered my ingredients (does it look like I just tossed everything, willy-nilly, on the counter? Because I totally did.)

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Cream cheese, Strawberry Jell-O® Cool Whip,® sugar, milk, melted butter, and pretzels.

See, the first thing you need for this recipe is 2 cups of finely crushed pretzels. Which means that as part of making it, you have to finely crush those fucking pretzels. Note that they don’t MENTION that in the recipe. If they sell bags of finely crushed pretzels, I sure wasn’t able to find them anywhere.

So as step one, throw pretzels in the food processor and crush ’em. I bought a big bag of mini pretzels because I figured mini pretzels would crush more easily than the big ones.

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I had to fill the food processor with pretzels and crush them finely twice to get two cups. I had about half a big bag of pretzels left over when I was done. The pigs got ’em, ’cause guess who doesn’t like pretzels in this house? Actually, that’s a misleading question because it makes you think that maybe there’s someone in this house who DOES like pretzels. Neither of us do.

(The pigs liked ’em, though.)

In a bowl, put your finely crushed pretzels. Dump in sugar and butter, and mix. This is where I realized that my butter hadn’t completely melted, so I fished out that lump of butter and microwaved it some more. Then mixed it up.

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Then press the whole shebang into the bottom of a 9×13″ pan and bake for 10 minutes. Imagine there’s a picture of the pretzel/ sugar/ butter stuff pressed into the bottom of the pan. I forgot to take a picture of that.

I don’t know why, but the recipe has you bake the crust, let it cool,  spread the middle layer on and THEN mix up your Jell-O ® put it in the fridge to jell. Instead, while the crust was baking, I mixed up the Jell-O® and put it in the fridge.

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Here’s the crust, baked. It looked exactly like that before I baked it, for the record.

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While that sat on the counter and cooled, I mixed up the middle layer: cream cheese, sugar and milk.

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I used my hand mixer so I didn’t have to get out my big-ass KitchenAid® mixer. Once the cream cheese, sugar, and milk was nicely mixed, I added in a cup of Cool Whip®

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Confession: even though I know it’s made of unpronounceable chemicals, I love Cool Whip® I bought the big container so I’d have leftover Cool Whip® to occasionally eat out of the container. DON’T JUDGE ME. Between the Diet Coke® and the Cool Whip® I’m going to live forever.

I mixed the Cool Whip ® with a small rubber spatula.

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The friggin’ crust was taking forever to cool. I finally put it in the fridge while I chopped up my strawberries. The recipe instructed that I should “slice” the strawberries, but I prefer them in smaller chunks.

Like such:

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I bought the big-ass container (2 pounds) of strawberries, figuring that it would be way too much, but it was actually just right. 2 pounds gave me 4 cups.

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When the crust was finally cool enough, I spread the cream cheese/ sugar/ milk layer on it.

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The pan and the strawberries went in the fridge and I ignored it all until the Jell-O ® ready.

If you were wondering, this is not something you’re going to just throw together at the last minute. This is a multi-hour affair and a pain in the ass.

FINALLY the Jell-O® was jelled, and I stirred in the strawberries.

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And spread it on top of the cream cheese layer.

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Then put it in the fridge for three hours to set or whatever.

When I was 95 years old, I pulled it out and cut a square for myself and a square for Fred. Then I took a really shitty picture of it.

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The verdict? Meh. Fred hated it, but the next morning he tried it again (when he was in a better mood instead of having to wait all day to try it) and said “It’s not terrible.”

It was okay, but am I going to devote my day to making it again? Oh, hell no. (I should add that although it took several hours to get to the finished product, it’s not like I had to stand there and supervise it or anything. But still.)

If you held a gun to my head and forced me to make it again, I’d substitute graham cracker crumbs for the pretzels, double the middle (cream cheese) layer, and use blueberries instead of strawberries.


Nance’s Take:

Okay, I’m not even going to try and hide it.  I love the shit out of Jell-O® salads.  In my defense I grew up in a family that was very involved with the Lutheran church (gasp!) and I have a lot of aunts and female cousins.  Potluck dinners and baby/wedding showers were definitely a way of life around here.

I picked this particular recipe because it’s one of my favorites.  Actually, any Jell-O® salad that has cream cheese in it is always going to be my favorite because I am Fatty McFattigan and the more fat the better!


I buy my pretzels on the cheap because they are my least favorite junk food.


My mom (Shirley) crushed the pretzels for me. You can thank me now for having her move the tube-top situation out of that shot. Lime green, people. Lime green. You’re welcome.


In my world this is margarine. My mother calls it oleo. Rick calls it butter. We all know better, but we’re stuck in a loop that we’re too stupid to escape. I am a real butter user, but I have found that in some recipes margarine (or some other type of spread) produces a better ending. I almost wrote happy ending there. OMG and Hee!


I decided to stray from the original recipe and replace the sugar with a substitute. I was a die-hard Splenda® user until I saw this at our local Aldi® grocery store at half the price. I decided to give it a shot because Splenda® is just too damn expensive. I was pleasantly surprised and it has now become a staple in our house.


I worked really hard on getting those damn pretzels laid into that dish neatly.


Yes, I was proud of myself. You have no idea how hard it is for me to stand there and do something like this. First of all, you have to be a little bit coordinated (of which I’m not) and you have to have the patience to not walk the fuck away because it’s a crust for chrissakes!


While the crust was baking I went ahead and mixed my Jell-O® (I used the sugar-free for this too).


If I lived alone I would have stopped right here, called it finished, and grabbed a spoon. Because that’s how I roll.


But I did the right thing. After I ate a couple of huge spoonfuls (see: Fatty McFattigan).


Don’t even. Just don’t. There are so many levels of bullshit in this picture that I don’t know where to begin. I’ll give you that these come in handy if you’re making a dessert with strawberries in the middle of winter.  But I need my ass kicked for taking the easy way out.  Especially when it is so much more expensive.


My Jell-O® was already starting to thicken so I just dumped the strawberries in. I was short on the 4 cups required, but I didn’t mind since I knew it was just us eating it here at home.


I dumped it over top of the cream cheese mixture and called it a day. This recipe is a pain in the ass because it requires you to pay attention to it so that you are able to add the fruit to the Jell-O® before it thickens.  You can just imagine how many times my dumb ass has forgotten about the thickening Jell-O® and ruined an entire dish. Hint: Use your stove timer or set the timer on your phone or iPod. There is no excuse for not checking it. We have all this technology and we should make use of it.


Here’s my pathetic excuse for a finished product photo. I could have cut a prettier piece, but I was too hell bent on hogging it down.  And I’m being all honest because you can plainly see where there might not have been enough cream cheese filling to spread it evenly the whole way around (see:  Fatty McFattigan).  Ahem.

I have no real bitch with this recipe.  Sure, it’s a pain in the ass with the hurry up and wait game, but I think the end result is worth it.  I really liked the salt in the pretzels combined with the cream cheese and fruit layers.  It’s not something I would make often, but it’s definitely a good potluck dish.

(Comments closed due to incredible amounts of spam.)

Strawberry Pretzel Squares - (Nance & Robyn make the same recipe)
Cook time
Total time
Original Source/Author:
: dessert, snack
Serves: 20
  • 2 cups finely crushed pretzels
  • ½ cup sugar, divided
  • ⅔ cup butter or margarine, melted
  • 1-1/2pkg. (8 oz. each) Cream Cheese (or Neufchatel), softened
  • 2 Tbsp. milk
  • 1 cup thawed Cool Whip Whipped Topping
  • 2 cups boiling water
  • 1 pkg. (6 oz.) Jell-O Strawberry Gelatin (or two 3 oz. pkgs)
  • 1-1/2 cups cold water
  • 4 cups fresh strawberries, sliced (or 20 oz pkg of frozen strawberries)
  1. Heat oven to 350°F.
  2. Mix pretzel crumbs, ¼ cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
  3. Beat cream cheese, remaining sugar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.
  4. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
  5. Stir berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.


Strawberry Meyer Lemonade Spritzer – Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Strawberry Meyer Lemonade Spritzer, found over at Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and I love how simple it is. I was all psyched to get it made because I was like, “This is going to take ten seconds tops!”

Yeah, well, there was an issue. Isn’t there ALWAYS? I went to the grocery store with my list, and would you believe there were NO Meyer lemons to be found? Not a one. Apparently they don’t carry them. So I bought a regular lemon, and then I bought a lime, intending to try the recipe with both of those. Then I got home, and I reconsidered. I really prefer to make recipes as written the first time around (it doesn’t always work out that way, but that’s how I PREFER to do it). I knew that Fresh Market (which is wayyyyyy on the other side of Huntsville) stocks Meyer lemons, and luckily I was headed in that direction to pick up Fred’s birthday cake, so I swung by to get my Meyer lemon on.

I shouldn’t be allowed in Fresh Market, honestly. That store is WAY too awesome, and I must have wandered around in there for an hour, throwing things I did NOT need into my basket. But everything was so FRESH and CLEAN and PRETTY that I couldn’t help myself. A girl is only so strong!

I did get my Meyer lemon, in any case. In fact, I grabbed five of them just in case this recipe turned out AWESOME and I needed to make it repeatedly. You never know, right?

The ingredients:

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Strawberries, Meyer lemon, agave, ice (not pictured), and sparkling mineral water.

The recipe has you mash the strawberries for both servings of the spritzer and then divide it into two glasses, but I figured I’d just do half the strawberries, put them in one glass and then the other half and put those in the other glass. I know, I’m overthinking this, but that’s what I do best.

Stupidly, I used a too-small dish to crush the first set of strawberries, and of course one piece flew out of the dish, ran around on the counter, and then committed suicide by leaping from the countertop.

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Stupid strawberry.

So I switched to a bigger bowl, and crushed the hell out of those strawberries.

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Put those strawberries in one glass, and then crushed the strawberries for the other glass.

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Don’t be jealous of my fancy glasses.

Then I cut the Meyer lemon in half and juiced each half (half for each glass), while the rest of the ingredients looked on judgmentally.

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Two tablespoons of Agave (which I have never used before) in each glass.

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Stir to combine…

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Add ice (the recipe called for two cups of ice, but I thought that was more than was needed – though I guess if I’d used bigger glasses, that would have worked).

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And add sparkling mineral water to the top.

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Miz Poo was like, “Hmm. Needs catnip.”

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The verdict? I liked it; Fred didn’t care for it (he said it was “not bad”, but after a few sips he gave me the rest of his). I plan to make some more later today, since I have everything on hand that I need to make more, but I don’t know if I’d go out specifically to buy the ingredients to make more. Well, strike that: I know I wouldn’t make the trip to South Huntsville just to get the Meyer lemons for this.

When I make it later, though, instead of crushing the strawberries in a shallow dish, I’m going to run them through my mini food processor. Pieces of strawberry kept getting caught in my straw, and that shit annoys me.


Nance’s Take:

Okay, I don’t even have a reason for why I picked this recipe beyond the fact that it was hot the day that I was looking for recipes and I thought the picture was pretty.

Last Sunday I went to our local grocery store in search of Meyer lemons to make this drink.  This particular grocery store is one that I seldom visit because I think their prices are ridiculous.  And they confirmed my opinion when I saw the sign that said, “Meyer Lemons – $3.99 ea.”  EACH.  THREE DOLLARS AND NINETY-NINE CENTS EACH.  For a lemon!  Are you fucking kidding me?  Who pays that kind of money for a single lemon?  Apparently someone in the suburbs around Pittsburgh because they were all sold out of them.  Not one single Meyer Lemon to be found.  This is where I have to admit something shameful:  I would have paid that ridiculous price for the lemon just so I would have it for this recipe.  I need my ass kicked.  Sigh.


I ended up with a bag of regular ol’ lemons from Sam’s Club®.  Good enough for me (and my budget).


This lemon lacked character.


I suppose it’s obvious that I was bored.


I did not create a conversation between these two in my head. I wanted to, but Shirley (tube-top alert) yelled at me for playing with the food. I’m an adult and can do what I want, dammit!


Wistful lemon thinks my mom should shut the hell up. Even if she is right because OHMYGAWD, what a mess it was rolling these lemons around before we juiced them. Shh, don’t tell her she was right because I don’t even want to hear about it.


Shirley went out shopping and bought this juicer just for this recipe. I told her it was a waste of money because we’re not going to start juicing anything. We live in Pennsylvania and are not able to walk out to our orange tree to pluck fresh fruit in order to have mimosas for brunch, ya know! I get my juice just like everybody else…in a bottle.


That is Shirley’s hand juicing the lemon. She wouldn’t let anybody else play with it. Asshole. You can thank me for cropping out her body as she was wearing a fluorescent pink tube-top and a pair of blue jean shorts (jorts) with a broken zipper. You’re welcome.


If you go to the original web site, you’ll see that the recipe says to “crash” the strawberries. I had no idea what crashing a strawberry is and nobody in the house knew what it meant either. I read the printable recipe that Robyn typed up and saw that she corrected it to say crush. Wow. Dumbass, thy name is Nance. And Rick. And Shirley. Hee!


I divided the strawberries into the glasses (with ice already added) and this is where I believe I started to get annoyed because it was taking too much time. We used one and a half of the regular lemons to replace the one Meyer lemon that the recipe called for.


Agave. What every good mother gives her kids instead of high fructose syrup, honey and sugar. My kids have never tasted this shit because mommy blogging wasn’t in vogue when I was raising them so I had no idea. I like it, but just like anything else that is good for you it’s more expensive.


Okay, it’s almost ready to drink (we used Perrier® sparkling water because we’re fancy that way) and I will admit that I was already writing this entry in my head. Bashing this goddamn drink because enough with the crashing, dividing, juicing and measuring already!


I bought these straws from Bed, Bath and Beyond® a long time ago. The bottom is made that way for stirring things. They came in handy with this drink.


As I said above, I started writing this entry in my head while I was making this. But here’s where I admit that I was wrong. Yes, I said WRONG. This drink is FABULOUS. Seriously. Everything combined beautifully in order to make an excellent drink* and I could not believe how well it turned out. I would gladly go through all of it again to make this drink because I think it was totally worth it. The family felt the same way.

A little bit of work, but definitely a winner!

*An excellent drink that could possibly be even more excellent with a shot of vodka if you’ve had a hard day.  Just trying to be helpful.  heh.


Strawberry Meyer Lemonade Spritzer - Nance & Robyn make the same recipe
Prep time
Total time
Original Source/Author:
: beverage
Serves: 2
  • 6 to 8 strawberries
  • Juice of 1 Meyer lemon
  • ¼ cup agave
  • 2 cups of ice
  • 3 cups (approx) of sparkling mineral water/ club soda
  1. In a shallow dish, crush the strawberries with a fork.
  2. Evenly divide the smashed strawberries into 2 tall glasses.
  3. Add half of the Meyer lemon juice and 2 tablespoons of agave into each glass, stir until mixed.
  4. Place a cup (or less) of ice in each glass and fill up with sparkling mineral water or club soda.
  5. Stir to mix the ingredients.


Strawberry Jelly Roll – Robyn & Nance try the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Family Circle’s Strawberry Jelly Roll found over at Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and when I saw what it was, I was like “Yes, please!” I’ve never made any kind of Jelly Roll, and rolling up a cake seems like a life skill that would come in handy. I won’t deny, I was a bit nervous because I was sure I’d mess it up, but I was willing to give it a try!

Ingredients for the cake:

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Egg whites, cream of tartar, granulated sugar, vegetable oil, vanilla, and cake flour (don’t be jealous of my fancy label. Hey, at least this one’s not written with a Sharpie on masking tape!)

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Dump your egg whites and cream of tartar in a mixing bowl, and beat until foamy. Then add 1/4 cup of sugar (NOT the entire 3/4 cup, which I very nearly did because I can never manage to pay attention to anything I’m doing for more than 10 seconds) and beat until soft peaks form.

Do not be mistaken that this is going to be the quick and easy part of the recipe. I had to keep stopping the mixer to check for soft peaks, then start the mixer again, stop it a few minutes later to check, etc. When I hit the “I’m pretty sure I fucked this up and I am NEVER going to get soft peaks” stage, soft peaks finally formed.

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Now here’s the part of the recipe that I refused to take pictures of. You’re supposed to use a jelly roll pan (10×15 inches), but I do not have a jelly roll pan, and I wasn’t about to go out and buy one. I whipped out the measuring tape and started measuring pans, and found that we had an old roasting pan the right size. So I used that, only it looks like complete and utter shit, so I’m not EVEN going to let y’all see it.

You have to spray the bottom of your jelly roll pan (or whatever kind of pan you’re using) with cooking spray, then cut waxed paper to the size of your pan, put that on the bottom, and spray THAT “lightly” with cooking spray. Here’s a tip from me to you: spray the hell out of that waxed paper or it’s going to stick to your cake. More on that in a minute.

Cook the cake for 12 minutes, then remove from the oven. Run a knife around the outside of the cake. Sprinkle 3 T of confectioner’s sugar over the cake, cover it with a clean dishtowel, cover THAT with a “slightly larger” pan (I used a cookie sheet) and flip the whole mess over. I managed it and I’m a klutz, so you should have no problems with that.

Then you’re supposed to remove the pan and the waxed paper. Except that my waxed paper stuck to the cake, and it did a good job of looking like it was PART of the cake, so I had a hell of a time getting all the waxed paper off. I think you can imagine how I did not swear at ALL.

I finally decided that since it was just Fred and I eating the cake, I wasn’t going to stress too much over whether I’d removed all the waxed paper. Obviously if I were bringing it to a party or something I would have been more careful, but in the end I think I only left a few shreds behind.

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Once you get the waxed paper off the top (formerly the bottom) of the cake, start at the short end and roll up the cake. I thought for sure this was going to be where I ended up fucking it up, but it rolled up just fine. I left it seam side down on a wire rack, and wandered off to do other things while it cooled.

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When the cake is completely cool, you mix up the filling. Ingredients:

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Strawberry jam (from the pantry, made and canned by me, thus the fancy label), sour cream, room temperature strawberry cream cheese (I took it out of the fridge and left it on the counter once the cake was out of the oven), and chopped strawberries.

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Dump the jam, sour cream, and cream cheese in a bowl, and mix it together well. Stir in the strawberries (which I chopped up in my onion chopper), then spread it on the cake, leaving about a 1/2 inch border on all sides (which I kind of didn’t).

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Roll it back up, put it in the fridge for at least an hour, and then it’s ready to serve (or to stay in the refrigerator).

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The verdict? It was… good. I have a serious sweet tooth, though, so I would have liked the filling to be sweeter. Fred thought it was okay, but thought a filling of whipped cream and chopped strawberries would have been better.

I probably won’t make this exact recipe again, but I can just about guarantee that I’m going to make the cake and mess around with different fillings. Maybe whipped cream, toasted almonds and… some kind of chocolate?

Even though I wasn’t super crazy about the cake, it’s nice to know that I can roll up a cake if I need to. You never know when there’ll be a cake-rolling emergency, and now you know who to call!



Nance’s take:  I have no idea why I picked this recipe.  There were a lot of things about it that annoyed me, but I had no idea because that would have involved me actually reading the recipe before choosing it.  What?  Do you think I actually research this shit?  Hell, no!  Robyn’s a tyrant (not to be confused with Dooce’s butler/assistant/whatever) about getting these recipes on the schedule.  Don’t let that nicey-nice save all the kitty-cats in the world bullshit fool you, man.  Y’all just don’t know.


The first thing that annoyed me.  I hate depending on this stuff.  I just don’t trust it even if it has been years since I’ve had a non-stick fail.


And then this annoyed me because I needed 8 egg whites and what the hell am I supposed to do with 8 leftover egg yolks?  I don’t like wasting food and this could send a person like me right over the edge.  What do you guys do with the egg yolks when you have a recipe that calls for only the whites?  I will tell you that I actually stood in my kitchen and scrambled these bitches up for my dogs.  And then I felt guilty.  Not because I was standing there cooking food for my dogs, but because I was giving them yolks and everybody knows that the yolks are the bad part of the eggs and OHMYHELL, I may have just played a part in killing Fifi!


See that little hole in the cream of tartar jar?  I needed 1/2 teaspoon and my 1/2 teaspoon measuring spoon wouldn’t fit in that little hole.  I was so disgusted that I just dumped it out until my 1/2 teaspoon spoon was filled up.  Oh yes, I DID!  And it felt good.  That’s what being an adult is all about.  My mother couldn’t yell at me because I was all, “Shut the hell up, Shirley.  I’m a grown ass woman who can waste all the Cream of Tartar she wants, dammit!”  And that’s exactly what I did…while fretting over egg yolks at the same time.  Just hush.  The crazy train has already left the station.


I have no idea what soft peaks mean.  Seriously.  It’s all soft to me because what the hell, it’s egg whites.  I just quit when it looks like this.  Y’all can explain the difference to me in the comment section (and don’t forget to include what you do with your leftover egg yolks).


While my egg whites were soft peaking (or over peaking) I read the rest of the recipe that mentioned the fact that I needed to beat some other stuff together.  I lost count of how many times I’ve been annoyed so far.  Trust me when I say that I was pissed that I had to go find my other mixer (since the KitchenAid was busy with the egg whites).


I started out by folding my egg whites into the flour mixture as instructed, but then I decided to throw caution to the wind and just tossed this whole mess into the big bowl of egg whites and folded it all together.


This is me dumping the whole mess into my jelly roll pan (which is really only a big cookie sheet).  No, I am not anal like Robyn.  I do not own a jelly roll pan (that I know of) and I sure as hell didn’t go measuring any pans to see if I had a match.  I decided to play the game called close enough and hoped for the best!


Please note how I work in a neat and tidy area, putting everything away and cleaning up after myself as I go.  Ahem.


This is what it looked like when it came out of the oven.


This is what it looked like when I inverted the whole mess.  Didn’t stick.  Didn’t break.  I called that a win.


I don’t have a fancy dish towel like Robyn had to wrap mine in.  I just had an old flour sack towel that Shirley hates with a passion because it’s too big for drying dishes and I refused to cut them.  Good thing I put my foot down, huh?


After it was cooled and un-rolled.  I noticed those cracks on the right and figured it was a disaster.  Then I decided that the filling would cover it and focused my fretting on whether or not the cake part would be stuck to the towel.


The filling.  I could have just ate that with a spoon and called it a day, but I had an obligation.


This was what it looked like when it was rolled up.  I didn’t trim the edge like it said to because I didn’t want to waste any of it.  Okay, that’s an outright lie.  I didn’t trim it because I skimmed the recipe (too many words!) and only noticed the trimming when I saw that Robyn trimmed her edges (much nicer picture, huh?) and read the recipe before uploading.


It was pretty good and everyone here in the house liked it, but I would have preferred more cream cheese to give the filling more creamy thickness (fat fatties unite!).  The cake itself was good and relatively fool-proof (if I can do it, anyone can) so I agree with Robyn that it would probably be a good base to use with just about any type of filling you could imagine.   All in all, I would do this recipe again and that’s saying something considering how annoyed I was with it.  Heh.

Strawberry Jelly Roll - Robyn & Nance try the same recipe
Original Source/Author:
: Dessert
  • 8 egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla
  • ¾ cup sifted self-rising cake flour
  • 3 tablespoons confectioners' sugar
  • Filling:
  • 1 container (8 ounces) strawberry-flavor cream cheese, at room temperature
  • ¼ cup sour cream
  • ¼ cup strawberry jam
  • 1-1/2 cups chopped strawberries (about 1-pint basket)
  • Garnish:
  • Confectioners' sugar
  • Strawberries, sliced and fanned (optional)
  1. Heat oven to 375 degrees F. Coat 15 x 10-inch jelly-roll pan with nonstick vegetable-oil cooking spray. Line bottom of pan with waxed paper; lightly coat waxed paper with cooking spray.
  2. Cake: Beat egg whites and cream of tartar in large bowl until foamy. Gradually add ¼ cup granulated sugar and beat until soft peaks form.
  3. Beat together oil and remaining granulated sugar in second large bowl until well mixed, about 1 minute. Beat in vanilla.
  4. Stir cake flour into oil mixture. Gently fold in a quarter of the egg whites until completely blended, then gently fold in remaining egg whites. Spread the batter evenly with a spatula in the prepared pan.
  5. Bake in 375 degrees F oven for about 12 minutes or until top is very lightly browned and springs back when lightly touched.
  6. Run knife around edge of cake to loosen. Sprinkle top with 3 tablespoons confectioners' sugar. Cover with clean kitchen towel. Top with slightly larger baking sheet; invert. Remove pan, then waxed paper. Starting at shorter end, roll up cake in towel. Cool completely, seam side down, on wire rack.
  7. Filling: Stir together cream cheese, sour cream and strawberry jam in medium-size bowl. Gently fold in strawberries.
  8. Assemble: Unroll cake. Spread cream cheese mixture over cake, leaving ½-inch border all around edges of cake. Carefully re-roll cake. Refrigerate for at least 1 hour.
  9. To serve: Place cake, seam side down, on serving platter. Trim ends of cake. To garnish, sprinkle roll evenly with confectioners' sugar. Fan thin strawberry slices down center of cake, if desired.