Home of Rhett & Link fans - the Mythical Beasts!
Yule Log
Replies to This Discussion
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Permalink Reply by ✞JeanWifeMoMhorphin✞ on
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Permalink Reply by Anna (Thatrandomlady) on
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That looks very tasty, delicious, scrumptious, tempting, amazing, sugary, bad for you, PURE GOODNESS!
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You are to funny.
Anna Leach (Gojofankey) said:That looks very tasty, delicious, scrumptious, tempting, amazing, sugary, bad for you, PURE GOODNESS!
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Permalink Reply by Joel & Misti (jismoelti) on
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Uhmmm, recipe? Please?
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It is true! Look at all that sugar on that second yule log you posted. You see a pile of pure sugar on the plate too!
✞JEANWifeMoMhorphin✞ said:You are to funny.
Anna Leach (Gojofankey) said:That looks very tasty, delicious, scrumptious, tempting, amazing, sugary, bad for you, PURE GOODNESS!
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Icebox Peppermint Yule Log Cake
Makes approximately 6 servings.
1 box Nabisco's Famous Chocolate Wafers (9 oz.)
2 3/4 c. heavy cream
Crushed Candy Canes (about 5)
1/2 c. confectioner's sugar
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/4 c. cocoa powder
1: Beat 1 1/2c. cream, 1/4 sugar, peppermint and mint extracts unti soft peaks form. Fold in crushed candy canes.
2. Make 6 or so stacks of 6 wafers each, with 1 tbsp. peppermint cream sandwiched between each wafer. Top 5 stacks with another tbsp. cream, leaving one stack plain (with a wafer on top). If things are sliding around too much, pop the whole shebang in the freezer for a moment, then bring it back out and keep assembling. Hint: I usually assemble my stacks on a foil-wrapped cutting board. It keeps things clean, and makes it easy to pop in and out of the freezer if needed. Work quickly and you won't have much trouble.
3. Turn wafer stacks onto their sides and press them all together, leaving the plain-topped wafer stack at the end. I usually have to assemble the log diagonally on my cutting board, it's pretty long! Pop this bad boy in the freezer for at least 5 hours. Hint: After an hour in the freezer, I usually cover the log with plastic wrap—do it too soon and it's mess city.
4. Beat remaining 1 1/4 c. cream with remaining 1/4 c. sugar and 1/4 c. cocoa until stiff peaks form. (This mixture should be a bit more firm than the filling was.)
5. Trim 2-3" wedges (on the diagonal) from the both ends of the log, set aside. Place the log on a serving plate and slather it with most of the cocoa cream, reserving about 1/2 cup. Press the reserved log wedges into the sides of the log wherever you like, these are the stumpy bumps! Cover stumps with remaining cocoa cream.
6. Drag a fork all over the log to simulate tree bark, then freeze log for at least 3-4 hours. Let it sit at room temp for 15-20 minutes before serving.
You can garnish the log any number of cute ways...spearmint "leaf" candies, powdered sugar "snow", or little faux-mushrooms made with Hershey's Kisses and nonpareil candies. Here in Casa Candyland, we're usually too anxious to eat it to dress it up much...but maybe you have more patience than we do? Be sure to send me a photo if you decide to give it a try.
Enjoy!
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Permalink Reply by Femkoe Slangen(yuxa) I'm a cow on
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lol... i read: trim 2-3 hedges... and i thought... real wood?!?!?!?!?!!?!?!?!?!!?
✞JEANWifeMoMhorphin✞ said:Icebox Peppermint Yule Log Cake
Makes approximately 6 servings.
1 box Nabisco's Famous Chocolate Wafers (9 oz.)
2 3/4 c. heavy cream
Crushed Candy Canes (about 5)
1/2 c. confectioner's sugar
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/4 c. cocoa powder
1: Beat 1 1/2c. cream, 1/4 sugar, peppermint and mint extracts unti soft peaks form. Fold in crushed candy canes.
2. Make 6 or so stacks of 6 wafers each, with 1 tbsp. peppermint cream sandwiched between each wafer. Top 5 stacks with another tbsp. cream, leaving one stack plain (with a wafer on top). If things are sliding around too much, pop the whole shebang in the freezer for a moment, then bring it back out and keep assembling. Hint: I usually assemble my stacks on a foil-wrapped cutting board. It keeps things clean, and makes it easy to pop in and out of the freezer if needed. Work quickly and you won't have much trouble.
3. Turn wafer stacks onto their sides and press them all together, leaving the plain-topped wafer stack at the end. I usually have to assemble the log diagonally on my cutting board, it's pretty long! Pop this bad boy in the freezer for at least 5 hours. Hint: After an hour in the freezer, I usually cover the log with plastic wrap—do it too soon and it's mess city.
4. Beat remaining 1 1/4 c. cream with remaining 1/4 c. sugar and 1/4 c. cocoa until stiff peaks form. (This mixture should be a bit more firm than the filling was.)
5. Trim 2-3" wedges (on the diagonal) from the both ends of the log, set aside. Place the log on a serving plate and slather it with most of the cocoa cream, reserving about 1/2 cup. Press the reserved log wedges into the sides of the log wherever you like, these are the stumpy bumps! Cover stumps with remaining cocoa cream.
6. Drag a fork all over the log to simulate tree bark, then freeze log for at least 3-4 hours. Let it sit at room temp for 15-20 minutes before serving.
You can garnish the log any number of cute ways...spearmint "leaf" candies, powdered sugar "snow", or little faux-mushrooms made with Hershey's Kisses and nonpareil candies. Here in Casa Candyland, we're usually too anxious to eat it to dress it up much...but maybe you have more patience than we do? Be sure to send me a photo if you decide to give it a try.
Enjoy!
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Fem, you are to cute for words.
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Permalink Reply by Sarah M. A. (DancingDolphyn) on
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Looks delicious! Here's the one I make every year:
This is my recipe:
Cake
3 eggs 3/4 C flour
1 C sugar 1/4 C cocoa
1/3 C water 1 tsp baking powder
1 tsp vanilla 1/4 tsp salt
Beat eggs till thick and lemon colored. Gradually beat in sugar, then water and vanilla. In a separate bowl, sift together flour, cocoa, baking powder and salt. Add to egg mixture. Pour into a jelly roll pan lined with wax paper. Bake at 375 for 15 minutes. Let cool for 5 minutes. Flip onto a dish towel sprinkled with powdered sugar. Remove wax paper. Roll up from short end, keeping the towel on it so the towel is rolled up in it. Let cool completely.
Filling
1 C whipping cream 2 Tbsp powdered sugar
Beat whipping cream until stiff. Add sugar. Unroll cake and spread cream on it. Re-roll the cake so the cream is inside, taking the towel off as you go. Place on a dish with the exposed edge underneath. Cut about 2 inches off one end and set it on top or on the side like a little stump.
Frosting
1/3 C cocoa 1 1/2 tsp vanilla
1/3 C margarine, softened 1-2 Tbsp hot water
2 C powdered sugar
Mix cocoa, margarine, powdered sugar and vanilla. Add hot water until smooth. Frost cake. Drag a fork through frosting to make it look like tree bark.
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Yumm!!!
Sarah M. S. (DancingDolphyn) said:Looks delicious! Here's the one I make every year:
This is my recipe:
Cake
3 eggs 3/4 C flour
1 C sugar 1/4 C cocoa
1/3 C water 1 tsp baking powder
1 tsp vanilla 1/4 tsp salt
Beat eggs till thick and lemon colored. Gradually beat in sugar, then water and vanilla. In a separate bowl, sift together flour, cocoa, baking powder and salt. Add to egg mixture. Pour into a jelly roll pan lined with wax paper. Bake at 375 for 15 minutes. Let cool for 5 minutes. Flip onto a dish towel sprinkled with powdered sugar. Remove wax paper. Roll up from short end, keeping the towel on it so the towel is rolled up in it. Let cool completely.
Filling
1 C whipping cream 2 Tbsp powdered sugar
Beat whipping cream until stiff. Add sugar. Unroll cake and spread cream on it. Re-roll the cake so the cream is inside, taking the towel off as you go. Place on a dish with the exposed edge underneath. Cut about 2 inches off one end and set it on top or on the side like a little stump.
Frosting
1/3 C cocoa 1 1/2 tsp vanilla
1/3 C margarine, softened 1-2 Tbsp hot water
2 C powdered sugar
Mix cocoa, margarine, powdered sugar and vanilla. Add hot water until smooth. Frost cake. Drag a fork through frosting to make it look like tree bark.
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Permalink Reply by Tylar (Tylwyth Teg) on
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Interesting read Tylar. Thanks for sharing.
Tylar (Tylwyth Teg) said:
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