Twink's Treats: Yule Love This
The holidays are HERE! I’m going on record to report that 2016 was the fastest year ever. Where did the time go? It was July and now it’s the week of Christmas! So, I got myself in gear this weekend, shopped, wrapped, cleaned, cooked, baked – and even wore my gaudy holiday shirt and earrings! I love Christmas attire – even though “ugly Christmas sweaters” are the brunt of a lot of holiday jokes. I have been holding back for the past few years, but now that I have an almost 3-year old granddaughter, I have an excuse to bring them out of the drawers and wear them, if not for her, for me! And it did my heart good to don them proudly this weekend.
In the holiday baking spirit, I made my annual “Yule Log Cake”. It’s decadent, rich, and festive. I have made one of these each year for many years, and everyone always raves about it. Also called the “Buche de Noel” in French, it’s a traditional dessert from the 19thcentury served near Christmas in Belgium, France, Canada and many other French colonies. It’s actually a sponge cake, rolled to form a cylinder, iced on the inside and outside, and then decorated to resemble a tree log. Here’s my recipe: Yule Log ala Twink
1 box devil’s food cake mix
½ cup water
¼ cup canola oil
Heat oven to 375. Line bottom of sheet pan (15x10x1) with parchment paper. Spray paper well with cooking spray. Beat eggs in mixer bowl until lemon colored and thick, about 5 minutes. Add cake mix, water and oil, and beat about another minute or until well-mixed. Pour batter onto prepared parchment paper pan. Bake about 16-18 minutes, or until cake is done. Remove from oven. Place a clean, large kitchen towel on counter and sprinkle with powdered sugar, and carefully turn cake upside down on towel. Remove parchment paper. Starting at the narrow end of the cake, roll slowly and tightly and cool about an hour, or until cool.
1 stick butter, softened
3 cups powdered sugar
1 t. pure vanilla extract
Beat until icing consistency.
Chocolate Ganache Frosting
½ cup heavy whipping cream
1 cup semisweet chocolate chips (Nestle)
1 tablespoon corn syrup (Karo)
¼ t. pure vanilla extract
Microwave whipping cream in medium bowl about 1 ½ minutes, or until it begins to boil. Remove from microwave and stir in chocolate and corn syrup, let stand about 3 minutes. Beat with wire whisk until smooth, and stir in vanilla. Refrigerate about an hour, stirring every 15 minutes or until spreading consistency.
When cake is cool, carefully unroll and spread with vanilla icing. Roll back up (without towel) and place on large serving plate. Ice sides and top of cake with chocolate ganache, then run fork tines over the log to make it look like bark. Dust with powdered sugar, if desired and garnish with mint leaves for effect. Refrigerate about 4 hours. Cut, and enjoy. Great with coffee and even better with a glass of red wine!
Whether you celebrate Christmas, Hanukkah, Kwanzaa or other religious holidays this winter, may you be blessed with spirit, health, joy and happiness. Wishing you all peace and love this holiday season; and
Until next time, be kinder than necessary and celebrate to the depth of your beautiful soul! -Twink