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Bûche de Noël
| 3/4 |
cup cake flour |
| 1/2 |
teaspoon baking powder |
| 1/2 |
teaspoon salt |
| 5 |
eggs, separated |
| 1 |
cup sugar divided |
| 1 |
teaspoon Madagascar vanilla |
| 1/2 |
cup powdered sugar |
| 1 |
cup semisweet chocolate chips |
| 3/4 |
cup heavy whipping cream |
| 1 |
tablespoon rum |
| Cocoa Frosting (we bought ours) |
| 2 |
teaspoons unsweetened cocoa powder |
Preheat oven to 375°F. Grease 15-1/2 X 10-1/2-inch jelly-roll pan; line pan with waxed paper. Grease waxed paper; set pan aside. Place flour, baking powder and salt in small bowl; stir. Beat egg yolks and 2/3 cup sugar in small bowl with mixer at high for 5 minutes or until thick and lemon-colored. Mix in vanilla; set aside.
Beat egg whites in large bowl at high speed until foamy. Gradually beat in remaining 1/3 cup sugar, 1 tablespoon at a time, until stiff peaks form.
Fold flour mixture into egg yolk mixture; fold into egg white mixture. Spread mixture into pan. Bake 12 to 15 minutes.
Lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off waxed paper. Gently roll up cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack.
For chocolate filling, place chocolate chips and cream in heavy 1-quart saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; stir in rum. Cover and refrigerate about 1-1/2 hours or until filling is of spreading consistency, stirring occasionally.
Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge; reroll cake. Spread Cocoa Frosting over cake roll. Sprinkle with cocoa and powdered sugar. (We actually put holly sugar layons on our cake.)
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4th of July Star Cookies - Like my mamma used to make!
Directions
Preheat oven to 350 degrees F.
In a mixer add the sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and almond extracts and mix to incorporate. Sift together the baking powder and the flour. Add the flour mixture. Mix until combined. You can use a star cookie cutter or any shape! Cut out your cookies and place on a ungreased baking pan. Bake for 5 to 8 minutes, or until firm, but not yet browning. Allow to cool and cover in vanilla frosting. Immediately place the sprinkles on your cookie and allow to dry!
I found this incredible book for children and I had to write about it! Christmas Turtles, written by Sara Ann Denson and illustrated by Tara McMillen, came into our home this last week and we read it as a family. Wow! We were expecting a great book with recipes and a fun story! What we got was a whole lesson on the importance of family, and long time family traditions. I don’t get choked up much by books, let alone children’s books, but this one got to me! It made me miss my grandmother in a big way! It is well worth the addition to your family. To purchase the book and read more about it, go here: http://www.anoccasionalchocolate.com/caramel-turtle.html
Boy there can’t be anything more TRUE. “Nobody knows the TRUFFLES I’ve seen!” is what the apron says. Well they aint kidding! I’ve made more truffles than you can shake a stick at! The biggest one was for a huge fundraiser. FUN! And people love me for it 
This apron is the cutest thing! Well made too and I get lots of compliments!
