Gingerbread Yule Log Recipes

GINGERBREAD YULE LOG

Gingerbread Yule Log image

Nicely seasoned gingerbread holds a sweet creamy filling. This dessert is surprisingly light, so it's easy to indulge in a generous slice after a hearty meal. -Bernadette Colvin, Lexington, Kentucky

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

3 eggs, separated
1 cup all-purpose flour
1/2 teaspoon each ground cinnamon, cloves and ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup molasses
1 tablespoon butter, melted
1/4 cup sugar
Confectioners' sugar
FILLING:
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
Additional ground cinnamon, optional

Steps:

Place egg whites in a bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment or waxed paper. In a small bowl, whisk flour, spices, baking soda and salt., In a large bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and melted butter., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold into egg yolk mixture. Fold in flour mixture. Transfer to prepared pan, spreading evenly., Bake 9-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a chilled large bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Spread remaining filling over cake. If desired, sprinkle with cinnamon. Refrigerate until serving.

Nutrition Facts : Calories 238 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 93mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.

GINGERBREAD YULE LOGS

Gingerbread Yule Logs image

I was never fond of gingerbread until I rolled it up with Nutella. These logs are a fabulous addition to any cookie platter. —Terri Gilson, Calgary, Alberta

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 15

Ingredients

3-1/3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup light corn syrup
2/3 cup packed light brown sugar
1/2 cup butter, cubed
4 ounces cream cheese, softened
3/4 cup Nutella
1-1/2 teaspoons grated lime zest, optional
DRIZZLE:
3/4 cup confectioners' sugar
2 tablespoons water or lime juice
Holiday sprinkles, optional

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.

Nutrition Facts : Calories 459 calories, Fat 17g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 185mg sodium, Carbohydrate 75g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.

GINGERBREAD YULE LOG

Gingerbread Yule Log image

Make and share this Gingerbread Yule Log recipe from Food.com.

Provided by Mays Pearls of Wisd

Categories Dessert

Time 1h3m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

3 eggs, separated
1/2 cup molasses
1 tablespoon butter or 1 tablespoon margarine, melted
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon, ground
1/2 teaspoon ginger
1/2 teaspoon clove
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup confectioners' sugar
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1/4 teaspoon clove, ground
cinnamon, ground, additional (optional)

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.

Nutrition Facts : Calories 287.2, Fat 16, SaturatedFat 9.5, Cholesterol 107.8, Sodium 202.8, Carbohydrate 32.8, Fiber 0.6, Sugar 18.4, Protein 4

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