Best Yule Logs Recipes

YULE LOGS

Steps:

• Preheat oven to 400 degrees. Make the cakes: Line two 9-by-13-inch rimmed baking sheets with parchment paper, and lightly coat with spray. Beat egg yolks with a mixer on high speed until pale yellow and thick, 4 to 5 minutes. Transfer to a medium bowl.
• Beat egg whites in a clean mixer bowl on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high; slowly add sugar, beating until stiff peaks form. Transfer mixture to a large bowl.
• Fold yolks into egg-white mixture using a rubber spatula, being careful not to deflate whites. Sift cocoa and flour over top; gently fold to combine. Pour into prepared sheets, and gently smooth tops using an offset spatula.
• Bake until cakes spring back when touched, 9 to 10 minutes. Meanwhile, line 2 wire racks with parchment paper, and lightly coat with spray. Remove cakes from oven, and immediately turn out each onto a prepared rack. Peel parchment from cakes. Let stand until cooled completely.
• Assemble the cakes: Place 2 clean kitchen towels on work surface, and transfer each cake (with parchment) to a towel. Divide caramel cream evenly between cakes. Spread, using an offset spatula, leaving 1/2-inch border around edges.
• Tightly roll 1 cake into a log, starting with a short end, removing parchment as you work. Tightly wrap log in kitchen towel. Repeat with remaining cake. Transfer wrapped logs, seam side down, to a baking sheet, and refrigerate until firm, at least 2 hours or up to 2 days.
• Unwrap each log. Lightly dust work surface with cornstarch or confectioners' sugar. Roll out half the fondant to 1/4-inch thickness. Place an 8-by-12-inch food-safe wood-grain texture mat on fondant, and press hard, using a rolling pin, to make an indentation. Gently remove mat, and generously rub fondant with cocoa. Brush off excess cocoa.
• Drape 1 cake log with fondant sheet. Shape fondant to fit log using your hands, and trim ends and cut away excess with a paring knife or a pizza cutter. Transfer to a serving platter. Repeat with remaining fondant, cocoa, and cake log. Serve with sugared white pine needles and milk-chocolate pinecones if desired.

GINGERBREAD YULE LOGS

Steps:

• In a small bowl, whisk the first 5 ingredients. In a large saucepan, combine corn syrup, brown sugar and butter; cook and stir over medium heat until butter is melted. Transfer to a large bowl; gradually beat flour mixture into corn syrup mixture. Beat in cream cheese. Shape dough into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On parchment, roll dough into an 18x12-in. rectangle. Cut into three 12x6-in. rectangles., In a small bowl, mix Nutella and, if desired, lime zest; spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll crosswise into 4 logs; place on greased baking sheets, seam side down. If desired, use the tines of a fork to make strokes in dough to resemble bark., Bake 20-25 minutes or until bottom and edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and water until smooth; drizzle over cookies. If desired, decorate with sprinkles. Let stand until set.

HAZELNUT YULE LOGS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into creamed mixture., Place hazelnuts in a small bowl. On a lightly floured surface, roll 1/2 cupfuls of dough into 1/2-in.-thick ropes, about 22-in. long. Cut ropes into 2-in. logs. Lightly brush each log with water; roll in hazelnuts to coat. Place 1 in. apart on ungreased baking sheets., Bake at 375° for 8-10 minutes or until light brown. Remove to wire racks to cool.

MOCHA LOGS (FOR YULE)

Steps:

• 1. 2/3 cup butter or margarine, softened 1 cup sugar 2 eggs 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1/2 cup HERSHEY'S Cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt MOCHA FROSTING (recipe follows) Powdered sugar (optional) Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough 1 to 2 hours. Heat oven to 350°F. Shape heaping teaspoons of dough into log shape, each about 2-1/2 inches long and 3/4 inches in diameter; place on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with MOCHA FROSTING. Using tines of fork, draw lines through frosting to represent tree bark. Lightly sift with powdered sugar, if desired. About 2-1/2 dozen cookies.
• 2. MOCHA FROSTING 6 tablespoons butter or margarine, softened 2-2/3 cups powdered sugar 1/3 cup HERSHEY'S Cocoa 3 to 4 tablespoons milk 2 teaspoons powdered instant espresso dissolved in 1 teaspoon hot water 1 teaspoon vanilla extract Beat butter in medium bowl. Add powdered sugar and coca alternately with milk, dissolved espresso and vanilla, beating to spreading consistency. About 1-2/3 cups frosting.

YULE LOGS-CHRISTMAS, CLASSROOM TREATS

Steps:

• We purchased Little Debbie Swiss Roll cakes-make as many as you like. I think 6-8 come in a package.
• Mix in 1 teaspoon of vanilla extract to the tub of Cool Whip. Cover each swiss roll cake with the Cool Whip mixture. Using a fork, lightly pull the tongs across the whipped topping to resemble the bark design of a log. Dust with cocoa powder or sprinkle with the chocolate sprinkles.
• For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Dust chocolate kiss candies with confectioners' sugar.
• We added a Teddy Graham and small candy trees to each log for Christmas but you could add any decoration for whatever the occasion.

MARZIPAN YULE LOGS

Steps:

• In a small bowl, combine raisins and rum. Cover and let stand overnight. Drain, reserving liquid., In another small bowl, dissolve meringue powder in water. Place almonds and 1/2 cup confectioners sugar in a food processor; pulse until almonds are finely ground. Add remaining confectioners' sugar; pulse until blended. Add extract, corn syrup and meringue mixture; process until mixture forms a ball. Remove and wrap in plastic. Refrigerate 1 hour or until firm., Crumble almond paste into a large bowl. Knead in drained raisins and candied peel. If mixture is too stiff, add enough reserved rum as necessary to soften. Divide mixture in half; shape each into a 6-in. log. Wrap in plastic. Refrigerate 4 hours or overnight until firm., Unwrap logs; brush all sides with melted chocolate. Place on waxed paper. Decorate with pecans and cherries. To serve, cut crosswise into slices.

YULE LOGS

Steps:

• Preheat oven to 325°F.
• Cream butter and egg.
• Add powdered sugar and vanilla.
• beat in flour and nuts.
• Add oatmeal and mix well.
• Roll into 36 small logs and place on parchment lined cookie sheet.
• Bake for 20 minutes.
• While still warm, roll in powdered sugar roll again when cool.