Spinach Filling Recipes

I'm volunteering at a hospice care center in their kitchen. The chef had me rolling up noodle with spinach filling. It looked so good when I was working and simple to prepare and make. So I search online for the recipe and found two different presentation that I like and also have the noodle to make it.

Filling recipe:
4oz cream cheese
15 oz ricotta cheese
1 or 2egg
1 package frozen spinach
1/2 tsp salt and
1/2 tsp pepper
1/2 tsp Italian seasonings
1 garlic clover, minced
1 cup Mozzarella cheese
pasta

Dip and garnish:
pasta sauce

Covered, Bake at 350 F for about 30 if pasta already precooked. For uncooked pasta bake for 1 hour.

LINK: http://www.budgetbytes.com/2011/01/spinach-lasagna-roll-ups/

LINK: http://www.tablespoon.com/recipes/mini-spinach-lasagna-roll-ups-recipe/2/

LINK: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/

No Bake Cheesecake filling

LINK:
http://joyofbaking.com/NoBakeCheesecake.html

LIST:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream(contains 36-40% butterfat)

Cream Filling with marshmallows recipe

Cream Filling:
1 cup (240 ml) heavy whipping cream (contains 35-40% butterfat)
1 tablespoon (15 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
2 1/2 cups (160 grams) miniature marshmallows (homemade or store bought)

LINK:
http://joyofbaking.com/barsandsquares/CherrySquares.htm

whipped cream frosting different flavors recipe

LINK: http://www.joyofbaking.com/WhippedCreamFrosting.html

I don't like the cake frosting you but at the supermarket. It's too sweet. So I like the whipped cream frosting its not that sweet. But making your own, you can control of the content.

Whipped Cream Frosting:
1 cup (240 ml) cold heavy whipping cream  (35-40% butterfat content)
1/2 teaspoon pure vanilla extract
1-2 tablespoons (15-25 grams) granulated white sugar, or to taste

Raspberry Whipped Cream:
Make the Whipped Cream Frosting and
Add: 1/3 cup (80 ml) chilled raspberry puree or seedless raspberry jam

Strawberry Whipped Cream:
Make the Whipped Cream Frosting and
Add: 1/3 cup (80 ml) chilled strawberry puree or strawberry jam

Lemon Whipped Cream:
Make the Whipped Cream Frosting and add 1/4 to 1/3 cup (60-80 ml) chilled lemon curd

Chocolate Whipped Cream:
1/2 teaspoon pure vanilla extract
3 - 4 tablespoons (35-50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 cup (240 ml) cold heavy whipping cream

Mocha Whipped Cream:
1/2 teaspoon pure vanilla extract
3 - 4 tablespoons (35-50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 teaspoon instant coffee powder or espresso powder
1 cup (240 ml) cold heavy whipping cream

Roll cake filling

filling:
120ml whipping cream
50ml condensed milk

whisk whipping cream and condensed milk together until stiff peaks. 

Pistachio-Chocolate Buche de Noel Roll Cake

FROM: http://www.yummly.com/recipe/Pistachio_Chocolate-Buche-de-Noel-Martha-Stewart

5 tablespoons all-purpose flour
5 tablespoons unsweetened cocoa powder, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated, room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
3 pints pistachio ice cream, beaten until spreadable
Chocolate Wood-Grain
Chocolate Leaves Chocolate Leaves, for garnish (optional)
Vegetable-oil cooking spray

Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper; spray paper. Into a small bowl, sift flour, cocoa, baking powder, and salt; set aside.
In the bowl of an electric mixer, whisk yolks and half the sugar until thick and pale. Beat in vanilla. In a clean bowl, beat egg whites, with clean whisk, until soft peaks form. Slowly add remaining sugar; beat until stiff (but not dry) peaks form. Fold egg whites into yolk mixture in three batches; add flour mixture with last batch.
Spread batter evenly on prepared baking sheet. Bake until cake springs back to touch, 15 to 20 minutes. Run a small, sharp knive around edges to loosen, and invert cake onto clean kitchen towel dusted with cocoa powder. Peel off parchment paper. starting at a short side, roll into a log, incorporating towel. Transfer to a wire rack; let cool, about 1 hour.
Unroll cake; spread ice cream evenly over top, leaving 1/2-inch border on all sides. Reroll (without towel). Arrange, seam side down, on parchment -lined baking sheet; freeze until ice cream is firm, at least 1 hour. Run a serrated knife under hot water and pat dry. Trim ends of log as desired.
Wrap log in chocolate wood-grain: Tuck one end of chocolate-coated acetate under cake while lifting other end up and over cake (chocolate side should be facing cake), being careful not to let chocolate touch the cake until the sheet is ready to be tucked under at other side. Place, seam side down, on an inverted baking sheet, and return to freezer. Let stand until the chocolate has hardened, about 10 minutes.
When ready to serve, remove cake from freezer. Carefully peel acetate from cake; gently break off ends of chocolate wrapping to line up with ends of cake. Garnish with chocolate leaves, if desired.

Red Velvet Cake Roll

RECIPE LINK:
http://www.yummly.com/recipe/external/Red-Velvet-Cake-Roll-Recipe-Leite_s-Culinaria-41040

Pumpkin Cream Roll

FROM:http://www.yummly.com/recipe/Pumpkin-Cream-Roll-My-Recipes

3/4 cup cake flour (not self-rising)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup (packed) light brown sugar
2/3 cup canned pure pumpkin puree
1 1/2 (8 oz.) packages cream cheese, at room temperature
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons unsalted butter, at room temperature
1 tablespoon maple syrup
1 teaspoon vanilla extract

Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.
Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.

Chocolate Roll Cake

FROM: http://www.yummly.com/blog/2012/12/how-to-make-a-roll-cake/

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tbs cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 large eggs, whites and yolks separated
3/4 cup granulated sugar, divided
1/4 cup powdered sugar
Whipped Cream Cheese Frosting (or your frosting of choice)
15×10 inch jelly roll pan
wax paper
clean dish towel
whisk or electric mixer

Bake the Cake
These instructions are specific to this recipe. If you’re using an angel food cake, sponge cake, or chiffon cake, just follow those instructions.

Preheat oven to 350°F and line a 15×10-inch jelly roll pan with waxed paper. Grease and flour the lined pan, and tap out the excess flour.
Combine the the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt in a medium bowl, mix, and set aside.
In a small bowl, beat egg whites vigorously until foamy. In small installments, add 1/2 cup sugar, and continue beating the egg whites until stiff peaks form.
In a separate bowl, beat egg yolks and 1/4 cup sugar until fluffy.
Fold 1/3 beaten egg whites into egg yolk mixture to lighten. Alternately fold in remaining whites and flour mixture.
Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, or until cake springs back when lightly touched (about 14 minutes).

*Now would be a good time to make your desired frosting!

Assemble the Roll
This strategy works for pretty much every roll cake!
Dust a clean cloth with the powdered sugar. While the cake’s still hot, turn it out onto the prepared cloth and peel off the waxed paper. Trim cake’s edges.
Starting with a long side, tightly roll up cake with the cloth.
Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth.
Spread your frosting over the cake to within 1 in. of edges. Roll up again and place so that the seam side is down. Cover and chill for at least an hour before serving!