HALLOWEEN TREE BRANCH RECIPES

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BEST EASY YULE LOG RECIPE - THE PIONEER WOMAN – RECIPES ...



Best Easy Yule Log Recipe - The Pioneer Woman – Recipes ... image

Yule log cakes can be intimidating to make, but Ree Drummond's amazing chocolate cake recipe is so easy to follow—and delicious too. Give it a try this Christmas!

Provided by Kate Trombly O'Brien

Categories     Christmas    winter    baking    dessert    snack

Total Time 4 hours

Prep Time 50 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 19

4 tbsp. salted butter, melted, plus more for the pan 
6 large eggs, separated 
1/4 tsp. cream of tartar 
1/4 tsp. kosher salt 
3/4 c. granulated sugar 
3/4 c. all-purpose flour 
1/4 c. unsweetened cocoa powder 
1/2 tsp. baking powder 
1 tsp. pure vanilla extract 
1/4 c. strong brewed coffee, at room temperature 
1/4 c. powdered sugar 
4 oz. cream cheese, at room temperature 
1/2 c. powdered sugar, sifted 
1 c. heavy cream 
1 tsp. vanilla extract 
12 oz. semisweet chocolate, chopped 
3/4 c. heavy cream 
1 tbsp. light corn syrup 
Rosemary sprigs and pomegranate seeds, for garnish 

Steps:

  • For the cake: Preheat the oven to 350˚. Butter a 12-by-17- inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment. 
  • Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy. Add 1/4 cup granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes. 
  • Sift together the flour, cocoa powder and baking powder in a medium bowl. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined. 
  • Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.
  • Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not overbake or the cake will crack. 
  • Place a clean dish towel on a large wire rack. Dust with 2 tablespoons powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar. 
  • Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour. 
  • For the filling: Beat the cream cheese in a large bowl with a mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.
  • Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours. 
  • Meanwhile, for the frosting: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours. 
  • Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds. 

BEST EASY YULE LOG RECIPE - THE PIONEER WOMAN – RECIPES ...



Best Easy Yule Log Recipe - The Pioneer Woman – Recipes ... image

Yule log cakes can be intimidating to make, but Ree Drummond's amazing chocolate cake recipe is so easy to follow—and delicious too. Give it a try this Christmas!

Provided by Kate Trombly O'Brien

Categories     Christmas    winter    baking    dessert    snack

Total Time 4 hours

Prep Time 50 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 19

4 tbsp. salted butter, melted, plus more for the pan 
6 large eggs, separated 
1/4 tsp. cream of tartar 
1/4 tsp. kosher salt 
3/4 c. granulated sugar 
3/4 c. all-purpose flour 
1/4 c. unsweetened cocoa powder 
1/2 tsp. baking powder 
1 tsp. pure vanilla extract 
1/4 c. strong brewed coffee, at room temperature 
1/4 c. powdered sugar 
4 oz. cream cheese, at room temperature 
1/2 c. powdered sugar, sifted 
1 c. heavy cream 
1 tsp. vanilla extract 
12 oz. semisweet chocolate, chopped 
3/4 c. heavy cream 
1 tbsp. light corn syrup 
Rosemary sprigs and pomegranate seeds, for garnish 

Steps:

  • For the cake: Preheat the oven to 350˚. Butter a 12-by-17- inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment. 
  • Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy. Add 1/4 cup granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes. 
  • Sift together the flour, cocoa powder and baking powder in a medium bowl. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined. 
  • Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.
  • Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not overbake or the cake will crack. 
  • Place a clean dish towel on a large wire rack. Dust with 2 tablespoons powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar. 
  • Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour. 
  • For the filling: Beat the cream cheese in a large bowl with a mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.
  • Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours. 
  • Meanwhile, for the frosting: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours. 
  • Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds. 

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