"Cutting the crap," as Mariel Hemingway says in her book "Healthy Living." That means reducing my sugar intake, examining my caffeine habits, reducing chemical additives, etc.
I must say, it's a gradual process.
Several days ago, I ran across this recipe in my Maxwell House cookbook. Unable to shake the craving for something gooey and sweet, I made a coffee jelly roll this morning. (But don't tell anyone.)
COFFEE JELLY ROLL
1 cup all-purpose flour
1 teaspoon baking powder
5 tablespoons hot water
2 tablespoons butter or margarine
1 tablespoon instant coffee
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup granulated sugar
Powdered sugar for sprinkling on the cloth towel and over the jelly roll
1 cup apricot jam or jelly (I used raspberry, because that's what I had on hand.)
Heat the oven to 375 degrees. Butter a 15- by 10-inch baking pan and line with wax paper; butter the wax paper. Mix the flour and baking powder in a small bowl; set aside. Heat the water, butter and instant coffee in a small saucepan on medium heat until the butter is melted; set aside.
Beat the eggs, vanilla and salt in a large bowl with an electric mixer set on high speed. Gradually add the granulated sugar, beating until thick and light in color. Gently stir in the flour mixture. Add the butter mixture and gently stir until well blended. Spread the batter in the prepared pan.
Bake for 12 to 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Generously sprinkle a cloth towel with the powdered sugar. Turn the cake out onto the towel. Carefully remove the wax paper. Trim any crisp edges, if necessary. Roll the cake up in the towel, starting with the short side. Cool completely on a wire rack. Unroll the cake. Spread with the jam, and re-roll the cake. Before serving, sprinkle the cake with additional powdered sugar, if desired. Cut into slices to serve.
Source: Maxwell House Coffee Drinks & Desserts Cookbook