GINGERBREAD YULE LOGS
I was never fond of gingerbread until I rolled it up with Nutella. These logs are a fabulous addition to any cookie platter. —Terri Gilson, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first 5 ingredients. In a large saucepan, combine corn syrup, brown sugar and butter; cook and stir over medium heat until butter is melted. Transfer to a large bowl; gradually beat flour mixture into corn syrup mixture. Beat in cream cheese. Shape dough into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On parchment, roll dough into an 18x12-in. rectangle. Cut into three 12x6-in. rectangles., In a small bowl, mix Nutella and, if desired, lime zest; spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll crosswise into 4 logs; place on greased baking sheets, seam side down. If desired, use the tines of a fork to make strokes in dough to resemble bark., Bake 20-25 minutes or until bottom and edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and water until smooth; drizzle over cookies. If desired, decorate with sprinkles. Let stand until set.
Nutrition Facts : Calories 459 calories, Fat 17g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 185mg sodium, Carbohydrate 75g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE GINGERBREAD YULE LOG
If you've tasted a yule log sponge cake, you'll love this version with fresh ginger and spices. The holiday stunner can be made ahead. -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 26
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift flour, spices and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add brown sugar, beating on high speed until thick. Beat in molasses, oil and fresh ginger. Fold in flour mixture (batter will be thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved. Beat on high until stiff, glossy peaks form. Using a large spatula, fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 10-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with cocoa. Gently peel off paper. Roll up cake in towel jelly-roll style. Cool completely on a wire rack., For filling, in a small bowl, mix mascarpone cheese, confectioners' sugar, cream and salt just until blended; stir in ginger. Refrigerate, covered, while preparing bark and buttercream., For bark, line the underside of a 15x10x1-in. baking pan with parchment. Using an offset spatula, spread melted chocolate in a thin, even layer on parchment. Refrigerate until set, about 30 minutes., For buttercream, place egg whites, sugar and salt in a heatproof bowl; whisk until blended. Place bowl over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 1-2 minutes. , Remove from heat. With the whisk attachment of a mixer, beat on high speed until stiff glossy peaks form and mixture has cooled, about 5 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled chocolate., To assemble, unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter. Spread buttercream over cake., To decorate cake, lift chilled chocolate with fingers and break carefully into shards; arrange over buttercream, overlapping slightly. If chocolate becomes too soft, return to refrigerator as necessary., Refrigerate cake, loosely covered, until serving. Using a serrated knife, cut cake into slices., Freezer Option: Entire cake can be made up to 1 week before serving. Prepare and decorate cake as directed; freeze 2 hours or until firm. Wrap cake in several layers of plastic wrap. Return to freezer; freeze for up to 1 week. To serve, partially thaw wrapped cake in refrigerator overnight. Carefully remove plastic wrap; let cake stand at room temperature 15-30 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 121mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
GINGERBREAD YULE LOG
Make and share this Gingerbread Yule Log recipe from Food.com.
Provided by Mays Pearls of Wisd
Categories Dessert
Time 1h3m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, beat yolks on high until thickened, about 3 minutes.
- Beat in molasses and butter. In another bowl, beat whites until foamy;
- gradually add sugar, beating until soft peaks form. Fold into yolk mixture.
- Combine dry ingredients; gently fold into egg mixture until well mixed.
- Line a greased 15x10x1 in. baking pan with waxed paper; grease and flour paper.
- Spread batter into pan. Bake at 375'F for 9-12 minutes or until cake springs back when lightly touched.
- Turn onto a linen towel dusted with confectioners' sugar.
- Peel off paper and roll cake up in towel, starting with short end.
- Cool on a wire rack
- Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form.
- Unroll cake; spread with half the filling. Roll up.
- Spread remaining filling over cake.
- Sprinkle with cinnamon if desired.
Nutrition Facts : Calories 287.2, Fat 16, SaturatedFat 9.5, Cholesterol 107.8, Sodium 202.8, Carbohydrate 32.8, Fiber 0.6, Sugar 18.4, Protein 4
GINGERBREAD YULE LOG
Nicely seasoned gingerbread holds a sweet creamy filling. This dessert is surprisingly light, so it's easy to indulge in a generous slice after a hearty meal. -Bernadette Colvin, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment or waxed paper. In a small bowl, whisk flour, spices, baking soda and salt., In a large bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and melted butter., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold into egg yolk mixture. Fold in flour mixture. Transfer to prepared pan, spreading evenly., Bake 9-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a chilled large bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Spread remaining filling over cake. If desired, sprinkle with cinnamon. Refrigerate until serving.
Nutrition Facts : Calories 238 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 93mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
YULE LOG
This is a great holiday appetizer. My friend Dawn's mother gave us the recipe. You can also shape into a football for the 'Big Game' get together.
Provided by Adessa
Categories Spreads
Time 10m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese, garlic, worcestershire, tabasco and pecans together in a bowl and roll into a log.
- Spread wax paper with mixture of Chili Powder and Paprika and roll the log in the mixture.
- Refrigerate until ready to use. Serve with crackers.
Nutrition Facts : Calories 334.8, Fat 32.8, SaturatedFat 15.2, Cholesterol 83.3, Sodium 298.9, Carbohydrate 7, Fiber 1.8, Sugar 3.3, Protein 5.8
CLASSIC YULE LOG
A very pretty, pretty easy cake to make. Even though it doesn't look like it from the instructions....) This turned out the first time I made it, and my in-laws thought I bought it somewhere! Nope! Made all by me! You can use whatever candy type decorations you want, but I stuck with only the Marzipan, making holly leaves and berries. Then I wrote 'Merry Christmas' on top of the cake, and that was it! I know it looks like a long process to make this, but it's worth the effort.
Provided by C and Ds Mommy
Categories Dessert
Time 57m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 15 X 10" jelly roll pan. Line with a sheet of waxed paper. Grease paper as well.
- Sift together the flour, cocoa, baking powder and salt.
- In separte bowl, beat together sugar and egg yolks. Alternate adding the milk and the flour mixture into the egg and sugar mix.
- In another separtate bowl, using clean mixer blades, beat egg whites until stiff but not dried out. Fold one third of the egg whites into the other mixture. Then carefully fold in remaining egg whites.
- Spread batter into pan, smooth out the top.
- Bake for 12 minutes, or until set.
- While waiting for cake to cook, prepare whipping cream. Beat whipping cream with 1 tablespoon sugar until thick. Set aside in the fridge.
- When cake is done, remove from oven. Dust a clean tea towel with icing sugar. Turn cake out onto this. Remove waxed paper. Cut edges of cake to make a nice even looking rectangle. Starting with the short side, roll the cake up jelly-roll style. Transfer seam side down to a rack for cooling. (30 minutes).
- While cake is cooling, prepare icing:.
- In a small pot, bring cream, melted chocolate and butter to a low boil over medium low heat. Stir vigorously until blended. Remove from heat and let stand.
- On a flat surface dusted with remaining icing sugar, knead food colouring into each piece of marzipan, (as many colours as you'd like)until well blended.
- Unroll the now cooled cake and spread the whipped cream over it to with 1 inch of all sides. Re-roll cake. Place seam side down on serving dish.
- Spread icing over top and sides and ends of cake.
- Roll out marzipam with a rolling pin and cut into various shapes with cookie cutters or a knife. Arrange on cake. Sift a small amount of icing sugar on completed cake to make it looked like a light dusting of snow.
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