Tag Archives: cream cheese

Yule log finished on platter

This Whimsical Chocolate Espresso Yule Log is Surprisingly Easy to Make

It’s not the holiday season without a lot of chocolate. This Baking Therapy chocolate espresso yule log is a fun way to celebrate the holidays — and it’s surprisingly easy to make. Made with dark chocolate sponge cake and filled with a creamy chocolate cream cheese frosting, this yule log recipe is not only delicious, but it also doubles as a centrepiece!

Yule log finished on platter

Chocolate Espresso Yule Log

Prep Time: 25 minutes
Bake Time: 9 to 12 minutes
Rest Time: 2 hours, 15 minutes
Total Time: 2 hours, 52 minutes
Servings: 8 to 10 pieces of cake

Ingredients:

Yule Log
5 large eggs
⅔ cup granulated sugar
⅓ cup all-purpose flour
6 Tbsp cocoa powder
1 tsp espresso powder
½ tsp baking powder
½ tsp salt
4 Tbsp butter, melted
½ tsp vanilla extract
¼ cup icing sugar, for dusting

Chocolate Cream Cheese Frosting
2 ½ cups icing sugar
⅓ cup cocoa powder
4 oz dark chocolate, melted
1 tsp espresso powder
1 tsp water
¾ cup cream cheese, room temperature
½ cup butter, room temperature
3 Tbsp heavy cream

Yule log ingredients on kitchen counter

Directions:

1. Preheat oven to 375°F. Line and grease a half sheet pan with a lip (12 x 17) with oil and set aside.

2. In the bowl of a stand mixer with the whisk attachment, on high speed, whisk together the eggs and sugar until the mixture has tripled in size, about 5-7 minutes.

Yule log ingredients in standmixer

3 In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder and salt. Set aside.

4. Add the flour mixture to the stand mixture and then stream in the melted butter and vanilla extract. Mix until just combined. Transfer the batter to the prepared sheet pan, spread the batter into one even layer. Bake for 9-12 minutes until the cake is set and when a toothpick inserted comes out clean.

Yule log on baking tray

5. While the cake is still warm, run a knife around the perimeter of the pan to release the cake. Dust the top with icing sugar, place a larger piece of parchment paper and cookie sheet over top and invert the cake. Gently peel back the parchment paper. Starting with the longer end, slowly and gently roll up the cake along with the parchment paper until you have a log. Let the cake cool completely as a log, about 2 hours.

Yule log process

6. To make the frosting: sift together the icing sugar, cocoa powder, set aside. Melt the chocolate in the microwave on high in 30 second intervals, stirring after each time, set aside. Mix together the espresso powder and water, set aside. In the bowl of stand mixer with the whisk attachment, whisk together the cream cheese and butter until combined. Add the icing sugar mixture in 2 batches, mixing well after each addition, about 1 minute. Add the melted chocolate and espresso mix and mix on high for 1 minute. Add the heavy cream, 1 Tbsp at a time and continue to whisk on high for 2-3 minutes until light and fluffy.

Related: Festive Yule Logs for Your Holiday Table

7. To assemble: gently unroll the cake and evenly spread on a ¼ inch thick layer of frosting. Slowly roll up the cake again, without the parchment paper this time. Place in the refrigerator for 15 minutes to chill. Once chill, slice off both ends to create clean edges. To create the yule log, slice off ⅓ of the log, then slice that log in half diagonally. Stagger the half pieces onto the longer log to resemble a branch, attach with a bit of frosting. Ice the entire cake with the frosting, leaving the ends exposed. To create the bark look, run a fork gently over top of the frosting to create ridges. Decorate with sugar-rolled cranberries and rosemary sprigs.

Yule log being decorated

Like Sabrina’s yule log? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.

Molly Yeh’s Carrot Cake With Spiced Cream Cheese Frosting is Simply Show-Stopping

Your carrot cake game will never be the same once you try Molly Yeh’s sensational spring recipe. The secret ingredient that sets this dessert apart from the other carrot cake recipes you’ve tried in the past? Cardamom-forward hawaij, a warm spice blend from Yemen that Molly adds to both the cake and the creamy frosting. The simple (read: genius!) rainbow carrot rosettes adorning the cake also lend a touch of whimsy. Don’t be surprised if your friends and family ask for a second slice… it really does, dare we say, take the cake as the recipe to bake this season.

Related: Carrot Cake Recipes in Every Form, From Cupcakes to Cookies

Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting Recipe

Total Time: 1 hour 10 minutes
Serves:
6-8

Ingredients:

Carrot Cake
Nonstick cooking spray, for the cake pans
2 ½ cups all-purpose flour
2 tsp ground cinnamon
1 ½ tsp kosher salt
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp hawaij (see Cook’s Note)
1 ½ cups neutral oil, such as canola
1 cup packed brown sugar
¾ cup granulated sugar
4 large eggs
1 Tbsp vanilla bean paste or extract
2 cups shredded carrots
2 Tbsp sesame seeds, toasted

Spiced Frosting
½ cup (1 stick) unsalted butter, at room temperature
8 oz cream cheese, room temperature
3 cups powdered sugar
2 Tbsp heavy cream
1 Tsp vanilla extract
½ tsp hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate
1 rosemary sprig, leaves picked, to decorate

Cook’s Note: Hawaij is a Yemeni warm spice blend that’s heavy on the cardamom and can be used to flavour baked goods, frosting or even sprinkled in coffee! You can make a substitute by mixing 1 Tbsp ground ginger, 1 Tbsp ground cardamom, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground cinnamon.

Related: Carrot Cake and Cheesecake Combine Into One Glorious Dessert

Directions:

Carrot Cake
1. Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray and line with parchment. Set aside.

2. Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.

Related: Bright and Beautiful Breakfasts to Get You Excited for Spring

3. Add the dry ingredients to the wet ingredients, using a wooden spoon or rubber spatula, and mix until about 90 per cent incorporated. Add the carrots and sesame seeds, and mix to incorporate (by this time, all of the flour mixture should be incorporated as well).

4. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the centre comes out clean, about 30 minutes. Cool for 10 minutes in the pans, and then turn onto a wire rack to cool completely.

Related: Simple Spring Dinners Ready in 30 Minutes or Less

Spiced Frosting
1. Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.

2. Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary, and serve!

Looking for more standout dishes from the celebrated food blogger and Girl Meets Farm star? Start your day the Molly Yeh way with these breakfast recipes!

This Sweet Honeycomb Cake Involves a Genius Decorating Technique

This un-bee-lievably cute cake is a total show-stopper, and is actually easy to execute, whether served at a birthday party, summer backyard bash (like afternoon tea!) or even a baby shower. The secret decorating tool this cake requires? Bubble wrap! It’s used to create the playful honeycomb decor that embellishes the dessert.

Melted yellow candy or coating chocolate is transferred to a sheet of bubble wrap to cool, creating a large sheet of chocolate with little pockets. Once the “honeycomb” has set, a hexagonal cookie cutter is used to punch out each honeycomb before adorning the cake. This technique can be applied to any cake of your choice, but it’s especially fitting for a tender lemon almond version with honey cream cheese frosting. Trust us when we say this darling dessert will be the buzz of any occasion.

Lemon Almond Cake with Honey Cream Cheese Frosting

Ingredients:

Lemon Almond Cake
1 ½ cup granulated sugar
Zest of one lemon
¾ cup unsalted butter, room temperature
4 eggs, room temperature
1 ¼ cup all-purpose flour
¾ cup almond flour
2 ½ tsp baking powder
½ tsp salt
¾ cup sour cream
½ cup fresh lemon juice
1 tsp pure vanilla extract

Honey Cream Cheese Frosting
12 Tbsp cream cheese, room temperature
¾ cup unsalted butter, room temperature
4-5 cups confectioners sugar
¼ cup honey
1-2 Tbsp whole milk
2 tsp vanilla extract

Honeycomb Candy Decor
1 cup yellow candy melts/coating chocolate
Oil-based food colouring (optional)
Bubble wrap

Directions:

Honeycomb Candy Decor
1. Melt candy melts as directed but instructions on packaging in a microwave-safe bowl.

2. While the melted candy melts are still warm, use a spatula or spoon to carefully spread a thick even layer of the candy onto the textured side of the bubble wrap.

3. Let candy layer harden before using a hexagonal cookie cutter to cut out the honeycomb pieces. Alternatively, you can break the honeycomb pieces into shards by hand.

Honey Cream Cheese Frosting
1. Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Beat on high until fluffy. Add more or less milk until desired consistency is reached.

Lemon Almond Cake
1. Preheat oven to 350°F and grease three 6-inch cake pans.
2. In a medium sized bowl, rub together the lemon zest and sugar with your hands, until sugar becomes fragrant. Set aside.
3. In a stand mixer with the paddle attachment, cream together the butter and sugar until mixture becomes light and fluffy. Add in the eggs, one at a time, and mix until well-combined.
4. In a separate bowl, combine flour, almond flour, baking powder and salt. Whisk together.

5. In large measuring cup, combine the sour cream, lemon juice and vanilla extract.
6. Add half the dry ingredients and half of the wet ingredients to the butter-sugar mixture. Mix together lightly. Add the remainder of the ingredients and mix until combined.
7. Bake the 3 separate cake layers for 33–35 minutes, until a skewer inserted into the middle of each comes out clean.
8. Allow cake layers to cool completely before assembling, frosting and decorating. Then slice, and serve!

Don’t let your cake baking skills stop there. Try your hand at this easy berry, lemon & tahini pound cake or master one of these 25 summer desserts from The Pioneer Woman.

The Ultimate Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Carrot cake is a decadent, classic dessert that can easily be made vegan and still retain its trademark moisture and texture.

Rich and delicious, this carrot cake is filled and topped with a thick layer of faux cream cheese frosting for extra creaminess in every bite. A slice paired with a cup of coffee feels right any time of day — even at breakfast.

Prep Time: 2 hours, 20 minutes
Cook Time: 1 hour
Total Time: 12 hours, 20 minutes (includes chilling time)
Serves: 8 to 10

carrot-cake-vegan-5

Ingredients:

Carrot Cake
4 carrots, roughly chopped
1 cup raw pecan halves
2/3 cup packed dark brown sugar
1 ripe banana, mashed
1 cup unbleached all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup bran (miller’s bran, not prepared cereal)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 cup unsweetened almond milk or soy milk
1/2 cup grapeseed oil or canola oil, more for pan
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup raisins (optional)

carrot-cake-vegan-3

Orange “Cream Cheese” Frosting
2 cups full-fat canned coconut milk or unsweetened soy milk
1/2 cup vegan butter such as Earth Balance vegan buttery sticks, room temperature
1 cup icing (confectioner’s) sugar
1/4 cup cornstarch
1 tsp orange zest
2 tsp vanilla extract
8 oz/227 g tofu ‘cream cheese’ such as Tofutti, room temperature

carrot-cake-vegan-1

Directions:

Carrot Cake
1. Preheat oven to 325ºF. Line the bottom two 8-inch cake pans with a round of parchment paper; grease sides and parchment with a bit of oil.
2. In a food processor, pulse carrots and pecans until finely chopped. Add remaining carrot cake ingredients except raisins, if using, and pulse until a smooth. Quickly pulse in raisins, if using, and smooth into prepared baking pans.
3. Bake cake for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out nearly fully clean and top is dry to the touch.
4. Cool in pan for 15 minutes, run a knife around perimetre, unhinge springform pan or flip out from cake pan and transfer to a cooling rack. Cool completely to room temperature.

Orange “Cream Cheese” Frosting
1. In a medium saucepan, add milk, butter, icing sugar, cornstarch and orange zest. Whisking constantly, bring to a boil over medium-high heat. Turn off heat and whisk in small pieces of cream cheese until completely smooth; whisk in vanilla.
2. Pour into a medium bowl, cool to room temperature, cover and chill for at least 8 hours in refrigerator, preferably overnight.

carrot-cake-vegan-7

Assembly
1. Whisk frosting straight out of refrigerator (let sit at room temperature for 15 minutes before whisking if too firm). Frost cooled cake in between layers, on top and on the sides, if desired. Slice and enjoy.
2. Store frosted cake airtight in refrigerator up to 5 days. Freeze unfrosted cake, wrapped tightly, for up to 2 months.

Looking for more tasty vegan treats? Check out: 25 Vegan Desserts Even Non-Vegans Will Love.

Introducing Canada’s Own Rainbow Bagel

Colourful, carb loaded, psychedelic, delicious… these are not words you would typically see strung together, but the rainbow bagel encompass all of these and more.

rainbow-bagel-cream-cheese-2

Courtesy of Dizz’s Bagel

The Bagel Store in NYC has been making the popular Rainbow Bagel for 20 years, but only until recently did it receive the praise it deserved. With lineups out the door and selling hundreds of these labour-intensive treats on a daily basis, there’s no doubt this trend is worth a try.

But you don’t need to take a trip to NYC to try this trend. Montreal has created its own psychedelic take on the traditional breakfast food at Dizz’s Bagel. These colourful, looped wonders are putting our sesame bagels to shame with their vibrant, chewy exterior, only to be heightened by big slab of sweet, birthday cake cream cheese.

rainbow-bagel-cream-cheese-6

Courtesy of Dizz’s Bagel

The creation process is no doubt time-consuming due to the multiple layers of neon coloured dough that are piled one on top of another. They’re then cut and rolled so each individual rainbow bagel is slightly different than the next.

rainbow-bagel-cream-cheese-5

Courtesy of Dizz’s Bagel

People have said it’s like eating cake for breakfast, which isn’t the worst way you could start your day. So watch out Skittles, with this bagel you really can “taste the rainbow.”