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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Mocha Breakfast Cookies

 

Mocha Breakfast Cookies

Ingredients:

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour (or whole wheat flour)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons instant coffee granules
  • 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free option)
  • 1/4 cup milk (or non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. Mix Dry Ingredients:

    • In a large bowl, combine rolled oats, flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, salt, and instant coffee granules. Stir well to combine.

  3. Mix Wet Ingredients:

    • In another bowl, beat together the softened butter, milk, and vanilla extract until smooth.

  4. Combine Mixtures:

    • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chocolate chips and chopped nuts.

  5. Form Cookies:

    • Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon.

  6. Bake:

    • Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

  7. Cool:

    • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  8. Serve:

    • Enjoy these delicious mocha breakfast cookies warm or at room temperature, perfect with a cup of coffee!
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