Firecracker Roll Up Cakes Recipes

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FIRECRACKER PARTY CAKE



Firecracker Party Cake image

This pretty, patriotic party cake will draw more eyes than the fireworks!

Provided by Recipe by Gesine Bullock-Prado

Time 3h15m

Number Of Ingredients 18

6 eggs, separated
Nonstick cooking spray for baking
1 cup sugar
3 tablespoon water
3 tablespoon canola oil
1.5 teaspoon red gel food coloring or 1 tablespoon liquid food coloring
1 teaspoon cinnamon oil
1 cup cake flour
1 teaspoon baking powder
0.25 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cream of tartar
0.5 cup water
1 teaspoon unflavored gelatin
3.5 cup whipping cream
1 8 ounce container mascarpone cheese
1 cup powdered sugar
Red, white, and blue star-shaped sprinkles

Steps:

  • Allow separated eggs to come to room temperature. Preheat oven to 350°F. Coat a 15x10x1-inch baking pan with nonstick spray for baking; line bottom of pan with parchment paper and set aside.
  • In a medium bowl combine the egg yolks, 1/4 cup sugar, water, canola oil, food coloring, and cinnamon oil. Whisk to combine.
  • In a small bowl whisk together the flour, baking powder, and cayenne for 30 seconds to distribute the leavening. Sift the flour mixture over the egg yolk mixture and stir until smooth; set aside.
  • In the bowl of a stand mixer* combine the egg whites and salt. Beat on high speed until foamy. Sprinkle in the cream of tartar and beat for 10 seconds. Slowly add the remaining 3/4 sugar, beating on high speed until stiff peaks form.
  • Spoon about 1/2 of the egg whites into the egg yolk mixture and stir to lighten. Spoon the remaining egg whites into the egg yolk mixture and fold until no white streaks remain. Spoon batter into prepared pan. Bake about 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen sides and invert cake onto a wire rack; remove parchment. Cool completely. Wrap cooled cake in plastic wrap and freeze 30 minutes.
  • Remove from freezer; unwrap. Use a long serrated knife to cut cake into 1 1/2-inch wide strips, then cut strips crosswise into 1 1/2-inch pieces. Set pieces aside. Filling:
  • Place the water in a small microwave-safe bowl. Sprinkle the gelatin over the water and set aside for 5 minutes until gelatin looks like wet sand.
  • Place the bowl with the gelatin in the microwave and cook for 10-second intervals until completely melted, swirling after each interval. Set aside for 10 minutes.
  • In the large bowl of a stand mixer* combine the whipping cream, mascarpone, and powdered sugar. Beat until soft peaks form. Add a large dollop of cream mixture to the gelatin mixture and stir to combine. With mixer running, slowly pour the gelatin mixture into the remaining whipped cream mixture, beating on high until stiff peaks form. Transfer some of the mixture to a large pastry bag fitted with a large round tip. Assembly:
  • Line the outside bottom edge of a 4- to 5 -quart clear glass straight-sided bowl or trifle dish with cake pieces, pressing pieces very close together so there are not gaps between pieces. Fill in the center of the bowl with cake pieces to make an even layer of cake. Pipe or spread an even 1 1/2-inch layer of whipped cream on top of the cake cubes. Arrange a second layer of cake cubes over the cream layer and then pipe or spread another layer of cream over cake to reach the top of the bowl. Spread cream evenly. Starting around the edge and working toward the center, pipe remaining cream in small mounds on top of the cake. Top with sprinkles. Cover and chill up to 24 hours.

Nutrition Facts : Calories 327 kcal, Carbohydrate 23 g, Cholesterol 130 mg, Protein 4 g, SaturatedFat 13 g, Sodium 183 mg, Sugar 16 g, Fat 24 g, UnsaturatedFat 9 g

FIRECRACKER CAKE



Firecracker Cake image

Show your patriotism with this Firecracker Cake! The red, white, and blue runs inside and out!! Great for Memorial Day, the 4th of July or any occasion you want to share a little American pride!

Provided by Jamie Sherman

Time 1h

Number Of Ingredients 6

1 box (15.25 oz.) white cake mix
Water, vegetable oil and egg whites called for on cake mix
Red food coloring (see note)
Blue food coloring (see note)
1 container (12 oz.) white frosting
Red, white and blue sprinkles, optional

Steps:

  • Preheat oven according to cake mix directions. Generously grease and flour a 12-cup bundt pan; set aside.
  • Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into a small bowl; stir in red food coloring until well mixed. Pour another cup of the batter into a separate bowl; stir in blue food color until well mixed.
  • Pour red cake batter into bottom of pan. Carefully pour the white batter over red batter in pan. Carefully pour blue batter over white batter. (The blue batter does not need to cover the white batter completely). When you add the batter to the pan, do not mix with a spoon. Just pour it in so the colors don't mix but rather, just rest on top of each other in the pan.
  • Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 10 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30-45 minutes.
  • When cake is cool, divide the frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on HIGH a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting all over the cake, back and forth around the cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops of the blue food coloring until well blended. Drizzle over cake, scattering back and forth. Repeat with remaining frosting and red food coloring, making sure red, white and blue can be seen on the cake. Sprinkle with red, white and blue sprinkles, if desired. Let cake stand at room temperature until frosting is set before serving.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 281 calories, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, Sodium 295 grams sodium, Sugar 38 grams sugar

STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY



Stuffed Firecracker Chicken Rolls Recipe by Tasty image

Here's what you need: low sodium soy sauce, buffalo sauce, garlic, honey, sweet chili sauce, boneless, skinless chicken breast, olive oil, yellow onion, bell peppers, spinach

Provided by Katie Aubin

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

1 cup low sodium soy sauce
⅓ cup buffalo sauce
4 cloves garlic, minced
⅓ cup honey
4 tablespoons sweet chili sauce
1 ½ lb boneless, skinless chicken breast
2 tablespoons olive oil
½ yellow onion, finely diced
2 bell peppers, finely diced
2 cups spinach

Steps:

  • In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
  • On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
  • Place chicken breasts in the marinade and chill for about 2 hours or overnight.
  • Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
  • Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
  • Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
  • Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
  • Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
  • Serve drizzled in caramelized marinade.
  • Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 2 grams, Protein 41 grams, Sugar 40 grams

FIRECRACKER FRUIT ROLL-UPS®



Firecracker Fruit Roll-Ups® image

Let festive foods like these firecrackers be part of your kids' Fourth of July celebration memories.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 1

Number Of Ingredients 3

1 mini chocolate cream-filled cake roll
1 roll Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit flavored snack (from 5-oz box)
Red, white and blue candy sprinkles

Steps:

  • Cut 1/8 inch off both ends of cake roll.
  • Unroll Fruit Roll-Ups fruit flavored snack; remove paper. Using kitchen scissors, cut 5x2 3/4-inch rectangle from fruit flavored snack. Roll cake up in fruit flavored snack rectangle to cover sides.
  • Dip exposed ends of cake roll into sprinkles.
  • Shape wick for firecracker from remaining pieces of Fruit Roll-Ups fruit flavored snack. Insert wick into top of cake roll.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Snack Cake, Sodium 120 mg, Sugar 8 g, TransFat 0 g

FIRECRACKER CASSEROLE



Firecracker Casserole image

My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. -Teressa Eastman, El Dorado, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (6 inches)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 941mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.

MINI FIRECRACKER CAKES



Mini Firecracker Cakes image

Make and share this Mini Firecracker Cakes recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (18 ounce) box white cake mix
red gel food coloring
blue gel food coloring
1 tablespoon simple syrup
red white and blue sanding sugar
1 (16 ounce) container storebought icing
popping candy
black string licorice

Steps:

  • Prepare the cake mix as per package instructions. Separate evenly into three bowls of about 1 ½ cups batter each. Color one bowl red, and one blue. Gently stir color into batter. Pour into three loaf pans that are lightly greased and lined with a parchment sleeve. Bake for 10-15 minutes, until a toothpick inserted into the center of the cake tests clean. The cakes should be fully cooked through. Allow to cool completely.
  • Using a 1-inch biscuit cutter, cut 8-10 circles out of each of the cakes. Gently brush the outside of each of the cut-outs with simple syrup and then coat in sanding sugar. Let the cut-outs dry for 10 minutes before assembling.
  • Dab a ¼-½ teaspoon of frosting on each of the red cakes, and then top with a white cake. Dab with another ¼-½ teaspoon of frosting and then top with the blue cakes. Using a straw, cut a hole through the center of the cakes, discard. Fill the cakes with popping candy and top with a 1-inch length of black licorice. Serve within an hour.
  • TIP: Letting the sanding sugar dry is necessary to prevent the colors from bleeding.

Nutrition Facts : Calories 273.9, Fat 7, SaturatedFat 1.1, Sodium 426.9, Carbohydrate 50.1, Fiber 0.6, Sugar 35, Protein 2.9

ROASTED EGGPLANT FIRECRACKER ROLLS



Roasted Eggplant Firecracker Rolls image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds fresh, whole eggplant
5 tablespoons olive oil
1 small onion, peeled and finely diced
1/2 red bell pepper, finely diced
2 cloves garlic, peeled and finelychopped
1 teaspoon cayenne
1 tablespoon ground cumin
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro leaves
1/4 cup dry bread crumbs
1 package phyllo dough, defrosted according to package directions
1/4 cup melted unsalted butter

Steps:

  • Cut the eggplant in half lengthwise. Brush the exposed flesh with 2 tablespoons of the olive oil. Lay the eggplant halves cut side down on a cookie sheet and roast in a 350 degree oven for about 35 minutes, until the fleshside of the eggplant is nicely browned and the eggplant has softened and fully cooked. Remove from the oven, and cool.
  • When cool, use a large spoon to scoop the pulp away from the skin. Discard the skin. Heat the remaining 3 tablespoons of olive oil in a large skillet and saute the onion and red pepper until translucent. Add the garlic and continue to cook for another minute. Do not allow the garlic to brown.
  • Add the eggplant pulp to this mixture and cook for another 6 to 7 minutes until all the flavors have mingled and the eggplant has begun to brown in the saute pan. Add the cayenne, cumin, salt, pepper, cilantro leaves and bread crumbs and mix well. Set aside to cool.
  • Using 3 phyllo pastry leaves at a time, brush each leaf very lightly with melted butter and layer the sheets together. Cut the stack in half. Place 3 tablespoons of the eggplant mixture in a long thin strip in the center of each stack, so the phyllo can be rolled around it to form a cigar or firecracker shape. Roll the phyllo tightly, crimping the ends shut to seal in the filling. Repeat until all of the eggplant has been used. This will yield approximately 10 to 12 eggplant firecrackers. At this point, they can be held for up to 2 days, covered and refrigerated.
  • To cook the firecrackers, saute in olive oil or lay them on a nonstick baking pan, and bake in a 375 degree oven until lightly browned, about 10 to 12 minutes. Serve hot.

FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI



Firecracker Shrimp Roll with Crab Aioli image

Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.

Provided by Chef John

Categories     Seafood     Shellfish     Crab

Time 45m

Yield 6

Number Of Ingredients 23

1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic, finely crushed
salt to taste
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp, peeled and deveined
1 cup buttermilk
2 teaspoons hot sauce
1 teaspoon ground chipotle pepper
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 cup all-purpose flour
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper

Steps:

  • Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
  • Remove tails from shrimp and keep chilled until ready to use.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
  • Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
  • Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
  • Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
  • Soak shrimp in the buttermilk mixture for about 5 minutes.
  • Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
  • Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g

FIRECRACKER WRAPS



Firecracker Wraps image

Previously titled "Philly Firecrackers" - I didn't give them that name, that was the title given by Southern Living. That being said, I hope you enjoy these portable roll-ups as part of your Fourth of July Celebration or your next picnic! So delicious!!! from Southern Living Plan ahead -- Cooking time is chilling time.

Provided by kittycatmom

Categories     Lunch/Snacks

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup sour cream
1/2 cup mayonnaise
1 green onion, chopped
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
8 (12 inch) flour tortillas
1 lb roast beef, cut into 24 thin slices
2 (6 ounce) packages deli-style sharp cheddar cheese slices
2 cups shredded iceberg lettuce
1 tomatoes, thinly sliced (optional)

Steps:

  • Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, 2 cheese slices. Sprinkle evenly with shredded lettuce and sliced tomatoes if using.
  • Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours.

Nutrition Facts : Calories 597.6, Fat 29.5, SaturatedFat 12.3, Cholesterol 83, Sodium 1255.3, Carbohydrate 51.8, Fiber 3, Sugar 3.8, Protein 31.2

BARB'S FIRECRACKERS



Barb's Firecrackers image

I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning.

Provided by Prairierose31

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h20m

Yield 72

Number Of Ingredients 8

2 (16 ounce) cans refried beans
2 envelopes taco seasoning mix (such as McCormick® Original)
1 (16 ounce) container soft cream cheese
2 (7 ounce) containers prepared guacamole
8 (10 inch) flour tortillas, or as needed
72 paper cupcake liners in different colors
2 fresh red chile peppers, seeded and cut into thin strips - or as needed
2 green onions, chopped

Steps:

  • Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
  • Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
  • To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 7.5 g, Cholesterol 8 mg, Fat 3.1 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 184.3 mg, Sugar 0.8 g

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Mar 8, 2014 - Explore Estefany Prieto's board "Rolled cakes", followed by 215 people on Pinterest. See more ideas about roll cake, cake roll, cupcake cakes.
From pinterest.ca


FIRECRACKER CAKE MIX COOKIES RECIPE! {FUN AND FESTIVE!!}
2015-06-03 Instructions. Combine cake mix, egg whites, and oil in large mixing bowl, and beat well. Stir in drops of Blue Food Coloring or I used Blue Wilton Icing Gel … mix well until you get your desired shade of blue dough. Chill dough in refrigerator for 45 minutes – 1 hour. Drop onto ungreased non-stick cookie sheet in rounded balls.
From thefrugalgirls.com


FIRECRACKER CAKE – MICHELLESIPSANDSAVORS
2019-07-02 To make the firecracker (really they look like fireworks) toppers, set out a sheet of parchment paper and place 3 skewers on the paper. Melt the hard candy in microwave safe bowl for 1 minute. Drizzle the melted candy back and forth to create the shape of an exploding firework. Start with the red and then do the blue candy. Let cool to harden.
From michellesipsandsavors.com


SOUTHWEST EGG ROLLS - FAVORITE FAMILY RECIPES
2017-08-25 Preheat oven to 400-degrees. Heat oil over medium heat in large skillet. Cut up chicken into tiny pieces. Saute in oil until white all over. Remove chicken from skillet, set aside, and wipe skillet clean. Add another Tbsp. of oil to the skillet and add onion, garlic, and red pepper. Saute until onions become soft.
From favfamilyrecipes.com


FIRECRACKER CAKE | COOKING MAMAS
2013-06-30 Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into small bowl; stir in red food color until well mixed. Pour another cup of the batter into separate bowl; stir in blue food color until well mixed.
From cookingmamas.com


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