Gingerbread Yule Logs Recipes

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.

CHOCOLATE YULE LOG

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

GINGERBREAD YULE LOG

Steps:

• In a mixing bowl, beat yolks on high until thickened, about 3 minutes.
• Beat in molasses and butter. In another bowl, beat whites until foamy;
• gradually add sugar, beating until soft peaks form. Fold into yolk mixture.
• Combine dry ingredients; gently fold into egg mixture until well mixed.
• Line a greased 15x10x1 in. baking pan with waxed paper; grease and flour paper.
• Spread batter into pan. Bake at 375'F for 9-12 minutes or until cake springs back when lightly touched.
• Turn onto a linen towel dusted with confectioners' sugar.
• Peel off paper and roll cake up in towel, starting with short end.
• Cool on a wire rack
• Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form.
• Unroll cake; spread with half the filling. Roll up.
• Spread remaining filling over cake.
• Sprinkle with cinnamon if desired.