WHAT DOES A JELLYROLL PAN LOOK LIKE RECIPES

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PETITS FOURS RECIPE | ALLRECIPES



Petits Fours Recipe | Allrecipes image

This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.

Provided by courtney

Categories     Desserts    Cakes    Yellow Cake Recipes

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 dozen petits fours

Number Of Ingredients 8

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ cup milk
5 tablespoons butter, melted
2 cups Frosting for Petits Fours

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  • Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
  • Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

Nutrition Facts : Calories 69.6 calories, CarbohydrateContent 11.1 g, CholesterolContent 26.2 mg, FatContent 2.3 g, FiberContent 0.2 g, ProteinContent 1.3 g, SaturatedFatContent 1.2 g, SodiumContent 37.2 mg, SugarContent 5.8 g

SHEET PAN BALSAMIC-HERB CHICKEN AND VEGETABLES - SKINNYTASTE



Sheet Pan Balsamic-Herb Chicken and Vegetables - Skinnytaste image

This easy, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 19

16 ounces boneless (skinless chicken breasts, halved)
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
2 cloves crushed garlic
2 teaspoons chopped basil
1 teaspoon chopped parsley
3/4 teaspoon kosher salt
olive oil spray
1 large red bell pepper (cored and cut into 1-inch pieces)
1 medium (7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
1 cup asparagus (cut into 1-inch pieces)
1 medium red onion (cut into 1-inch pieces, layers separated)
1 cup cauliflower florets
2 tbsp balsamic vinegar
1 1/2 tbsp extra-virgin olive oil
1 teaspoon kosher salt
freshly ground black pepper
2 teaspoons chopped basil
1 teaspoon chopped parsley

Steps:

  • Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
  • Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
  • Marinate while you prep the vegetables, the longer the better.
  • In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
  • Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
  • Serve right away.

Nutrition Facts : ServingSize 1 piece chicken, 1 cup veggies, Calories 251 kcal, CarbohydrateContent 13 g, ProteinContent 28.5 g, FatContent 10 g, SaturatedFatContent 1.5 g, CholesterolContent 83 mg, SodiumContent 557.5 mg, FiberContent 4 g, SugarContent 1 g

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