We are now in our second week of summer break and I kind of sort of have a routine going. It still doesn’t allow much time for recipe testing or blogging, but I had to squeeze this recipe in.
Last week I made this hazelnut roll cake for a cookbook challenge on Instagram. It was so delicious I thought I’d share it.
The original recipe is for a walnut roll so already you can tell I made a couple changes!! I personally can’t stand walnuts so switched those out for hazelnuts. Obviously you can use whatever nut you like.
This month I can truly say time flew by, I haven’t even posted anything since the last In My Kitchen post. May was insanely busy with end of school year activities, field trips, helping with testing at school, promotion ceremonies and then just the usual craziness that is life.
Now I’m trying to adjust to our new summer schedule and will attempt to get better about posting. Part of our schedule issues now are time to cook and photograph. Many days we don’t get home until it’s time for a late lunch. Then I’m lucky if I have time or energy to cook and get nice photos. This month we have a dark theme for IMK, the only time I had to photograph was during a dark and dreary stormy day! In the meantime here is an In My Kitchen post, I’m linking with Sherry over at Sherry’s Pickings for this monthly linkup.
Despite being insanely busy I did manage to still cook most meals and spend plenty of time in the kitchen. First off we have my Mother’s Day gifts. Josh went on a tray shopping binge, he knows me so well. The first one has already been used often, it’s the ideal size for a cup of tea and snack or breakfast by myself.