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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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Gingerbread Cookies

 

Ingredients

For the Cookies:

  • 3 cups (375g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120ml) molasses
  • 1 large egg
  • 1 tsp pure vanilla extract

For Decoration:

  • Royal icing (store-bought or homemade)
  • Assorted sprinkles, candies, or edible glitter


Instructions

Step 1: Make the Dough

  1. Mix Dry Ingredients:

    • In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

  2. Cream Butter and Sugars:

    • In a large bowl, use an electric mixer to beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

  3. Add Molasses and Egg:

    • Mix in molasses, egg, and vanilla extract until combined.

  4. Combine Wet and Dry Ingredients:

    • Gradually add the dry ingredients to the wet ingredients. Mix until a smooth dough forms.

  5. Chill the Dough:

    • Divide the dough into two portions. Wrap each in plastic wrap and refrigerate for at least 1 hour (or overnight) to firm up.

Step 2: Roll and Cut

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Roll out one portion of dough on a floured surface to about 1/4-inch (0.6 cm) thickness.
  3. Use cookie cutters to cut out shapes (gingerbread people, stars, trees, etc.). Transfer to prepared baking sheets, spacing them about 1 inch apart.

Step 3: Bake the Cookies

  1. Bake for 8-10 minutes, or until the edges are set. (For softer cookies, bake on the shorter side.)
  2. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Decorate

  1. Prepare royal icing according to package instructions or make homemade icing. Divide and color the icing with food coloring as desired.
  2. Use a piping bag or zip-top bag with a small corner snipped off to pipe designs. Add sprinkles or candies while the icing is still wet.

Pro Tips

  • For Easy Rolling: Roll the dough between two sheets of parchment paper to prevent sticking.
  • Make Ahead: The dough can be frozen for up to 3 months. Thaw overnight in the fridge before rolling.
  • Spice Variation: Adjust spices to taste—add a pinch of cardamom or allspice for a unique twist.

Serving Suggestions

Serve these delightful cookies with a mug of hot cocoa or mulled wine. They also make great edible gifts!

Enjoy your holiday baking! Let me know if you’d like icing or packaging ideas. 😊


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