How to Make a Holiday Yule Log

Traditionally served around Christmas time, this classic French Yule Log or Buche de Noel is a show-stopping centerpiece. Comprised of a deliciously light chocolate sponge cake that is moistened with Kahlua and filled with an intense tiramisu filling, the cake is thickly frosted in a rich dark chocolate ganache and topped with pistachio "moss," a rosemary sprig "forest" and a generous flourish of confectioners' sugar "snow." Despite looking rather complex and tricky, this recipe is incredibly simple and straightforward.

Step 1: Preparation

Begin by measuring out all the ingredients required.

Preheat the oven to 450 F / 230 C. Grease and line a 9-by-13 inch / 23-by-33 centimeter swiss roll baking sheet or rimmed baking tray with parchment paper, letting the parchment paper slightly overhand the short sides. Grease the top of the parchment lightly and dust the pan with cocoa powder. Tap out any excess.

Step 2: Combine the Dry Ingredients

In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, 1/2 teaspoon of espresso powder and salt. Set aside.

Step 3: Whisk the Eggs and Sugar

In the bowl of a stand mixer fitted with the whisk attachment, or with a hand-held electric whisk, whisk together the eggs and granulated sugar on high speed until thick, fluffy and doubled in volume, about 4 to 6 minutes.

Step 4: Add the Butter

Gently stream in the butter and carefully fold to just combine.

Step 5: Bake

Pour the mixture into the prepared pan and gently smooth out the top. Bake for 8 to 12 minutes, or until the cake has pulled away from the sides of the pan and springs back when gently touched.

Step 6: Roll

While the cake bakes, evenly dust a clean kitchen tea towel with cocoa powder. Once the cake is baked, use the over-hanging parchment paper to help invert the cake out onto the tea towel. Remove the parchment paper and lightly sprinkle more cocoa powder on top of the cake.

Then working quickly, firmly and gently, use the tea towel to roll up the warm cake from the long side. Tightly seal, then leave the rolled cake to cool in its tea towel sling until cool.

Step 7: Make the Ganache

Put the chopped chocolate in a large bowl. Heat 3/4 cup of the heavy cream in a medium saucepan over medium-low heat until it reaches a rolling boil. Pour the hot cream over the chopped chocolate and let it stand for a minute before beginning to stir, concentrating in the center, until smooth then stir in the corn syrup. Chill the ganache bowl for up to 30 minutes, stirring a couple of times until it is thick, smooth and spreadable in consistency.

Step 8: Make the Filling

In the bowl of a stand mixer fitted with the beater attachment, or with a hand-held electric beater, beat together the mascarpone, confectioners' sugar, 1/2 teaspoon espresso powder and 1 tablespoon Kahlua until thick and fluffy, about 3 minutes. Then in a separate bowl, beat the remaining 1/2 cup of heavy cream on medium speed just until it holds stiff peaks. Fold the whipped cream into the mascarpone mixture to loosen and set the filling aside until needed.

Step 9: Fill the Roulade

Once the cake is cool, carefully unroll it. Moisten the cake generously with the remaining Kahlua then evenly spread over the mascarpone filling. Gently and tightly re-roll the cake to form the roulade.

Step 10: Assemble the Yule Log

Cut a 2 to 3 inch / 5 to 7 centimeter piece diagonally off the of the roulade to use as the stump. Gently remove the roulade to a serving platter.

Step 11: Frost the Yule Log

Use the cooled ganache to attach the stump to the top or side of the roulade then use the rest of the ganache to generously frost the rest of the roulade, being generous with the amount that you use. Use a knife or offset spatula to give the ganache a rough "bark-style" look.

Finish by decorating the Yule Log with the crushed pistachios, rosemary sprigs and a generous dusting of confectioners' sugar.

Step 12: Serve

The Yule Log is best served on the day it is made but can be kept covered and refrigerated for up to two days. Let it sit out for 30 minutes to return to room temperature and soften the ganache before serving.

How to Keep Bananas From Turning Dark in Banana Pudding

Recipes vary but one thing remains consistent when it comes to a homemade banana pudding: no dark bananas. Creamy, yellowish white custard, dotted with dark brown banana slices or chunks can be a visual turnoff, making even the best-tasting banana puddings unappealing. A few extra steps prior to preparation helps to keep your bananas from turning brown before, during and after serving up your prized banana pudding special.

Enzymatic Browning

Despite the lack of appeal, dark, brown bananas in a pudding do not indicate that the bananas or the pudding is unsafe to eat. The browning is nothing more than a chemical reaction known as enzymatic browning. The reaction occurs when enzymes in cut bananas encounter the oxygen in the air. This union creates melanin -- a natural pigment -- responsible for the brown color. The longer the air exposure, the more prominent the browning.

Undercover Bananas

Completely coat the bananas with the custard when preparing the pudding. The pudding coating acts as a barrier between the bananas and the oxygen in the air staving off enzymatic browning. If you are preparing a layered banana pudding, place the bananas on top of the wafers and cover with a layer of pudding. Repeat the process for each layer, ensuring that the final layer is pudding to shield the bananas from oxygen.

Perfect Timing

The ideal time to make banana pudding is right before it is time to eat it. Otherwise, any leftovers require refrigeration because pudding is a perishable. The coolness of the refrigerator tends to turn bananas dark, so if you do not plan to eat the banana pudding right away, toss the sliced bananas in a few tablespoons of lemon juice before you add them to prevent browning during storage. If your pudding calls for mash, mash the lemon juice right into the bananas.

Ripe and Ready

Resist the urge to prepare your banana pudding with unripe bananas in hopes of prolonging browning. The bananas should be ripe but not over-ripe. Ripe bananas are soft but not mushy with brown speckles on the skin. If your bananas are ripe but you are not yet ready to make the pudding, prepare the banana and lemon juice mash, place it in an airtight container and freeze.

How to Make Healthy Brownies

When you think of healthy foods, items such as brownies are not often at the top of the list. They don't have to be bad for you if you change your recipe to include items that are healthier for you. Use yogurt or fruit puree instead of most of the margarine or butter, add a healthier variety of oil, use whole wheat flour and add dark chocolate to the mix for its antioxidant benefits. With these steps you can indulge your craving for brownies in a way that doesn't ruin your diet for the year.

Heat your oven to 350 degrees Fahrenheit and coat your 9-by-13-inch pan with cooking spray so the brownies don't stick. Place 8 oz. of chopped dark chocolate and 2 tbsp. of butter in a small bowl in the microwave on medium heat until just melted.

Place the dry ingredients in a medium-sized bowl and whisk together. This includes 1 cup of whole grain pastry flour, 1/4 cup of unsweetened natural cocoa powder, 1/4 tsp. of salt and 1/4 tsp. of baking soda.

Whisk four eggs and 1 cup of packed light brown sugar in a large bowl until they have a smooth consistency. Place 1/2 cup of plain low-fat yogurt or applesauce, 1/4 cup of safflower oil and 2 tsp. of vanilla extract in the bowl and whisk until smooth.

Add the chocolate mixture to the large bowl and stir until blended well. Stir the flour mixture into the large bowl until it is moist. The mixture does not need to be lump-free.

Pour the mixture into the pan. Place nuts over the top if desired. Bake at 350 degrees Fahrenheit for 20 to 25 minutes. The brownies are done when you can stick a fork in the middle and it comes out clean. Allow to cool before cutting and serving.

How to Make Homemade Ice Cream in a Coffee Can

The Chinese invented ice cream thousands of years ago. Since then other peoples have developed the frozen dessert in all its variations. It is easy to make your own version of this favorite summer treat at home using a few simple ingredients. Get your family together for a fun activity with delicious results.

How to Make Homemade Ice Cream in a Coffee Can

Wash and rinse out both coffee cans. Allow them to dry.

How to Make Homemade Ice Cream in a Coffee Can

Combine the sugar, half and half and vanilla extract in the small coffee can. Place the lid on the small can making sure it is completely snapped on all around the rim. Tape the lid securely with duct tape.

How to Make Homemade Ice Cream in a Coffee Can

Set the smaller can full of ingredients inside the larger 2 lb. coffee can. Layer rock salt and ice all around the smaller can starting with the ice. Put the lid on the large can and tape it closed with duct tape.

How to Make Homemade Ice Cream in a Coffee Can

Shake the can vigorously for 15 minutes. Open the large can; replace the melting ice with more ice as needed. Re-tape the lid and continuing shaking the can another 15 minutes. The shaking is an important step. During the shaking the salt melts the ice and lowers its freezing temperature. This lowered temperature creates conditions which allow the ingredients in the small can to freeze to a smooth texture instead of into a hard inedible lump like freezing it in a regular freezer would do.

How to Make Homemade Ice Cream in a Coffee Can

Once frozen, open both cans and transfer your ice cream to a dessert dish. Enjoy.