I’m probably dating myself by telling you this, but when I was a kid, there was something that played on the television every Christmas season called The Yule Log. It was 24 hours of Christmas music – of all kinds – from December 13th until midnight 12.25. My mother was a big fan of leaving the tv on all the time and tuned to the local channel hosting the Yule Log so I grew up surrounded by music.
But the question that always popped into my head was, what the heck is a Yule Log and why is it burning while Christmas music is being played?
I never got the answer to my question and this was loooooooooong before we could Google anything so I simply enjoyed the music and let my questions go.
Than when I was in my 20’s I went to a Christmas party where the hostess served a Yule Log for dessert. My first thought was We’re gonna eat a music disk? Don’t worry…I got smarter as I aged!
After supper she presented this long decorated piece of cake that looked, not surprisingly, like a log, only way better. And much more delicious. That night I went home with the recipe and I’ve made a Yule Log cake very Christmas season since. There have been some variations through the years, like the white chocolate log I made one year and that no one tried. But the basic recipe is still the best, and I’ve presented it here.
The pictures are of this year’s log and that happens to my dining room table, all decorated for the holidays. This is a labor-intensive dessert but sosososos worth the effort.
For the Christmas Yule Log you will need:
For the cake:
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
2 ounces unsweetened chocolate morsels or chips
3 tablespoons water
1 tablespoon pure vanilla
2 tablespoons white sugar
1/4 teaspoon baking soda
For the filling:
4 ounce semisweet baking chips
1 (8 ounce) package regular cream cheese, room temperature
3 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1 - 8 ounce tub of Cool Whip or Cool Whip light
For the chocolate buttercream frosting:
½ cup solid Crisco
½ cup unsalted butter
1 teaspoon pure Vanilla Extract
4 cups sifted confectioner’s sugar
¾ cup baking cocoa
4 tablespoons milk ( whole is best!)
Christmas and Cannolis
December 12, 2018
Holiday ~ Romantic Comedy ~ Contemporary
With Christmas season in full swing, baker Regina San Valentino is up to her elbows in cake batter and cookie dough. Between running her own business, filling her bursting holiday order book, and managing her crazy Italian family, she's got no time to relax, no room for more custom cake orders, and no desire to find love. A failed marriage and a personal tragedy have convinced her she's better off alone. Then a handsome stranger enters her bakery begging for help. Regina can't find it in her heart to refuse him.
Connor Gilhooly is in a bind. He needs a specialty cake for an upcoming fundraiser and puts himself—and his company's reputation—in Regina's capable hands. What he doesn't plan on is falling for a woman with heartbreak in her eyes or dealing with a wise-guy father and a disapproving family.
Can Regina lay her past to rest and trust the man who's awoken her heart?
Peggy Jaeger writes contemporary romances about strong women, the families who support them, and the men who can’t live without them. Family and food play huge roles in Peggy’s stories because she believes there is nothing that holds a family structure together like sharing a meal…or two…or ten. Dotted with humor and characters that are as real as they are loving, Peggy brings all aspects of life into her stories: life, death, sibling rivalry, illness, and the desire for everyone to find their own happily ever after. Growing up the only child of divorced parents she longed for sisters, brothers and a family that vowed to stick together no matter what came their way. Through her books, she has created the families she wanted as that lonely child.