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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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Pasta Salad with Italian Dressing 🍝

 

Pasta Salad with Italian Dressing 🍝

This colorful and zesty pasta salad combines rotini pasta with fresh vegetables and mozzarella balls, all tossed in a flavorful Italian vinaigrette. Perfect for picnics, potlucks, or quick lunches!

Ingredients:

  • 12 oz rotini pasta (or any short pasta)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup black or green olives, sliced
  • 1 cup mini mozzarella balls (bocconcini)
  • ¼ red onion, thinly sliced
  • ¼ cup fresh parsley, chopped

For the Italian Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • ½ tsp sugar (optional)
  • Salt and black pepper to taste


Instructions:

Step 1: Cook the Pasta

  1. Boil the rotini pasta according to package instructions until al dente.
  2. Drain and rinse under cold water to stop the cooking and cool the pasta.

Step 2: Prepare the Vegetables

  1. Slice the cherry tomatoes, cucumbers, and olives.
  2. Thinly slice the red onion and chop the parsley.

Step 3: Make the Italian Dressing

  1. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, sugar, salt, and pepper.
  2. Adjust seasoning as needed.

Step 4: Assemble the Salad

  1. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumbers, olives, mozzarella balls, and red onion.
  2. Drizzle with the Italian dressing and toss gently to combine.

Step 5: Serve

  1. Sprinkle chopped parsley on top for freshness.
  2. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Serving Suggestions:

  • As a side dish: Pairs well with grilled chicken, fish, or burgers.
  • For picnics: This salad holds up well at room temperature—just avoid leaving it in the sun too long.

Tips:

  • Add protein: Include grilled chicken, salami, or chickpeas to make it a complete meal.
  • Make it ahead: Pasta salad tastes even better the next day after the flavors have blended.
  • Mozzarella alternative: Use shredded mozzarella or feta for a twist.

This Pasta Salad with Italian Dressing is a crowd-pleaser, offering vibrant colors and refreshing flavors. It’s ideal for any gathering, picnic, or potluck

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