Yule Log // Holiday Greetings

Seasons Greetings everyone! I can’t believe it is already Christmas Eve! Last night it was around 80 degrees here, we had to put the air conditioner on. Is that holiday weather or what?!

Yule LogIt’s been quite an eventful Holiday season so far; I’ve been working at a variety of schools and clubs teaching after school science classes. My family and I went to Magic Kingdom one morning to participate in a filming of a Christmas special. It was fun and a great start to our Holiday season.

I was sick for about a week with an awful chest and sinus cold. I swear I couldn’t hear out of my right ear for the entire duration of the cold. Thankfully I’m finished with it, but unfortunately its latched onto my brother. He’s always sick on Christmas morning.

Last year I made a Yule Log and my family was begging for me to make it again. My sister and I decided to make a video about the recipe. It’s fun and easy to make and makes a great Holiday center piece.

Chocolate Yule Log

  • Servings: 12
  • Time: 3 Hours
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Ingredients
FOR THE SPONGE CAKE:

  • 5 eggs, separated
  • 1 cup sugar, divided
  • 1/2 cup cake flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar

FOR THE MOCHA CREAM FILLING

  • 1 cup heavy whipping cream
  • 1/2 cup confectioners’ sugar
  • 1-1/2 teaspoons instant coffee granules

FOR THE MOCHA BUTTERCREAM

  • 1/3 cup butter, softened
  • 1/3 cup baking cocoa
  • 2 cups confectioners’ sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 tablespoon brewed coffee
  • 2 to 3 tablespoons 2% milk

DIRECTIONS

1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
3. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
4. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners’ sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
5. In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark. Yield: 12 servings.

This cake is really light and complements a smooth cup of coffee of a mug of hot cocoa.

Yule Log

Yule Log

Happy Holidays!

The Devil Wears Prada

I was so excited to read this book because let’s face it, the movie is a total chick flick. Two words: Meryl Streep. Even though I watched the movie before the novel (Gasp!) I loved all of the similarities of both the book and the film. “The Devil Wears Prada”, pokes fun at a recent college grad who lands a job with the devil of the fashion world, Miranda Priestly, editor-in-chief of Runway Magazine. Weighing in at a mere four hundred pages, this book is fast paced, and a great beach read. I admit it only took me three days to finish this fashionista novel.

Andrea, the narrator in the novel, picks up Miranda Priestly’s coffee from starbucks every morning, Which I took as inspiration for my “Devil Wears Prada” Cupcake. This Devil’s food cake is rich with hints of coffee and topped with Starbucks’ signature whipped cream twirl and green straw.

DSC_0091

 

Devil's Coffee Food Cake topped with Whipped Cream Frosting

  • Servings: 12
  • Time: 2 Hours
  • Difficulty: Easy
  • Print

Ingredients

For the Cake
1 Cup Flour
1/2 Cup Sugar
1/2 Cup Cocoa
3/4 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Tablespoons Instant Coffee (Or Espresso)
1 Egg
1/2 Cup Milk
1/4 Cup Oil
1 teaspoon Vanilla
1/2 Cup Boiling Water
For the Frosting
1/4 Cup Water
1 teaspoon unflavored Gelatin
1 Cup Heavy Whipping Cream
1 Tablespoon Sugar
1/2 teaspoon Vanilla
For Decor
1/4 Cup Chocolate Chips, melted

 

Instructions

For the Cake
Preheat Oven to 350 Degree and prep cupcake tin
Sift dry ingredients together (Flour, Sugar, Cocoa, Baking Soda, Baking Powder, Salt, Instant Coffee)
Mix wet ingredients together EXCEPT Water (Egg, Milk, Oil, Vanilla)
In bowl combine wet and dry ingredients until mixed.
Add Boiling water and mix. The batter will be runny.
Measure out batter into cupcake tins and bake 20-25 minutes until bounces back to touch
Cool Completely.
For the Frosting
Bloom Gelatin in water and let soften for ten minutes.
Heat mixture in microwavable bowl, in microwave for three minutes to dissolve gelatin. Let stand ten minutes or until room temperature
With cold beaters, You can achieve this by placing your mixing bowl and beaters into the freezer for a few minutes, Beat the cream and while beaters are still mixing stream in gelatin. Beat until stiff peaks.
Use immediately

 

The Queen will wait for coffee no longer. – The Devil Wears Prada