Strawberrys+Coasters=Summer...Right??

Thanks everyone for wishing me well on my vacation...I had a blast! We spent the entire day Saturday at Great America. Around 8 p.m. it started raining for the second time that day and people were starting to leave (the park closed at 9 p.m.). Shortly after, the tornado siren went off, everyone then started running for their cars. So, no lack of excitement that day! The ride below was one of my favorites..."Batman". Their best ride "Superman" was closed that day...so sad.

*Lauren, you asked me for the cookie recipe...I added it to the post the cookies are on.*

"Berry Pinwheel Cake". Thru baking, I have learned many things. One, what you make doesn't always look like the pictures. Sad, but true. Take this for instance...the pictures from TOH looked beautiful and I could imagine the gorgeous dessert I would soon be presenting. Well, it didn't quite turn out like that! You're probably thinking "what is wrong with it"? I know the pictures don't look that bad, but I think us cooks always critique our work more than we should! I am going to try to not be so critical!!

"Berry Pinwheel Cake"

Ingredients:
4 egg yolks
2 eggs
1/2 cup sugar
4-1/2 teaspoons water
2 teaspoons vegetable oil
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
FILLING:
1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons lemon curd
2 cups chopped fresh strawberries

DIRECTIONS:In a large bowl, beat the egg yolks, eggs and sugar until thick and lemon-colored. Beat in the water, oil and vanilla. Combine flour, baking powder and salt; gradually add to egg mixture. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper; grease and flour the paper. Spread batter into pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack. In a bowl, beat cream until soft peaks form; add sugar, beating until stiff. Fold in lemon curd; gradually fold in strawberries. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again; dust with confectioners' sugar. Cover and chill for 1 hour before serving. Refrigerate leftovers. Yield: 8 servings.