Tag Archives: cranberry

Strawberry Crazzberry Cake Log

  • 4 eggs, separated, at room temp
  • 2/3 cup sugar, divided
  • 1 Tbsp milk
  • 1/4 tsp lemon peel, freshly grated
  • 1/2 cup flour
  • 1/4 tsp cream of tartar


  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 8 oz. cream cheese, softened
  • 1/4 cup powdered sugar, plus more for dusting
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp granulated sugar
  • 2 cups strawberries, sliced

Preheat oven to 375 degrees.  Spray a jelly roll pan (15 x 10 x 1 inch) with cooking spray; line with parchment or waxed paper and coat the paper with cooking spray.  Set aside.

For Cake:

Beat egg yolks, 1/2 cup sugar, milk and lemon peel in a large bowl; gradually stir in flour.

In separate bowl, beat on medium speed the egg whites and cream of tartar until soft peaks form.  On high speed, gradually beat in remaining sugar, 1 Tbsp at a time until stiff glossy peaks form and sugar is dissolved.  Gradually fold into egg yolk mixture.  Spread into prepared pan being careful not to deflate the batter.

Bake for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn onto a kitchen towel dusted with powdered sugar; peel off the paper.  Starting witha  long side, roll cake in the towel jelly-roll style.  Cool completely on a wire rack.

For Filling:

Combine cheese, lemon juice and 1/4 cup powdered sugar.  Unroll cake; carefully spread filling evenly over cake, to within 1/2 inch of edges.  Spread with a thin layer of chipotle sauce.  Sprinkle with 2 Tbsp of granulated sugar.  Layer the strawberries over the filling; roll up again.  Cover and chill for 1 hour before serving.  Dust top of roll with powdered sugar.  Slice and serve.  Refrigerate any leftovers.

Servings: 12

Nutrition Facts (per serving:

182 calories, 72 calories from fat, 8.21 g total fat, 82.9 mg cholesterol, 108.8 mg sodium, 108.5 mg potassium, 23.7 g carbohydrates, 1.3 g fiber, 18 g sugar, 4 g protein, 5.1 WW points.

Crazzberry Brownies

1/4 cups Crazzberry Fiesta Chipotle Sauce
1/2 cup raspberry jam
2 oz. unsweetened chocolate
8 oz. semi-sweet chocolate chips
2 sticks butter at room temperature
3 eggs at room temperature
1 Tbsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 3/4 cup flour
1 tsp salt
1 tsp baking soda

Preheat oven to 350. In double boiler, melt the chocolate chips and unsweetened chocolate. Let cool. In mixer, cream butter and sugar together until light and fluffy. Mix in the jam, Crazzberry sauce, vanilla & eggs just until smooth and blended. Mix in cooled chocolate. In another bowl, mix together the dry ingredients, flour, salt & soda. Add half of dry ingredients to the wet batter until just blended – scrape sides of bowl down and then add the last half – blend in until creamy. Don’t over mix. Bake at 350 for 35-40 minutes. Test with a toothpick. Frost brownies with your favorite frosting.

Crazzberry Topping

  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 1/2 cup raspberry jam

Mix Crazzberry sauce and jam well.  Spoon 1-2 tablespoons on each brownie.  NOTE:  Sweetened whipped cream may be added on top of the Crazzberry topping.

Cranberry Chipotle Sauce


8 oz. can jellied cranberry sauce
1-2 tsp. Gourmet Chipotle Paste
1/4 cup Crazzberry Fiesta Chipotle Sauce
1/2 cup apricot or peach preserves
1 Tbsp. orange juice

Stir together all ingredients and bring to a boil while stirring. Reduce heat and simmer for 5 minutes. Stir occasionally. Chill before serving.

Crazzberry Hot Fudge Sundae

Favorite Vanilla Ice Cream

Chocolate Sauce, Hersheys or your favorite sauce and
Crazzberry Fiesta Sauce

Top your ice cream with equal amounts of chocolate sauce and Crazzberry Fiesta. Mix the toppings gently into ice cream until each bite gives you sweet and heat.

Vary the proportions to suit your taste. Name another dessert that gives you cold, sweet and heat  (without warming it up!)