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Eggless Chocolate Cake I
Drink

Eggless Chocolate Cake I

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
  2. 2 Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
  3. 3 Bake for 45 minutes, or until the cake tests done.

By JENNY AMAR

LEGO® Sheet Cake
Drink

LEGO® Sheet Cake

5.0

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Combine eggs, sugar, and vanilla sugar in a bowl and beat with an electric blender until foamy. Add oil and orange soda and stir to combine.
  3. 3 Sift flour and baking powder together and slowly stir into batter until well combined. Spread batter on the prepared baking sheet.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool completely, about 1 hour.
  5. 5 Sort chocolate-covered candy by the colors in your food color assortment, such as yellow, green, orange, blue, and red.
  6. 6 Cut cooled cake into evenly sized rectangles, about 1.5 x 3 inches in size, like oversized LEGO® pieces. Gauge the size in relationship to the chocolate-covered candy pieces; 8 pieces should fit onto each to resemble a large LEGO® piece.
  7. 7 Mix about 1/2 cup confectioners sugar with enough lemon juice in a bowl to make a thick icing. Color with a couple drops of food coloring so icing turns a deep color. Brush icing onto 2 or 3 cake pieces and arrange 8 chocolate-covered candy pieces with the matching color on top. Allow to set.
  8. 8 Continue with the next color and the next set of chocolate-covered candy pieces in the same color until all cake pieces are decorated. Allow to set.

By elisabeth

Homemade Lady Fingers
Dessert French

Homemade Lady Fingers

4.7

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line two 17x12-inch baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2-inch round tip.
  2. 2 Beat egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff and glossy.
  3. 3 Beat egg yolks and remaining sugar in a separate bowl until thick and pale yellow, about 3 minutes.
  4. 4 Fold half of the beaten egg whites into the yolk mixture. Sift flour and baking powder over the mixture and fold gently until nearly combined. Add the remaining egg whites and fold just until incorporated.
  5. 5 Transfer the batter to the prepared pastry bag. Pipe 3-inch-long “fingers,” spacing them about 1 inch apart on the baking sheets.
  6. 6 Bake in preheated oven until firm to the touch and just golden, about 8 minutes. Cool completely on the baking sheets before using or storing.

By Roxanne Shepphird

Love Letter - Crepes
French

Love Letter - Crepes

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Sift flour, 1 tablespoon sugar, baking powder, and salt together in a large bowl. Whisk milk, butter, eggs, and vanilla extract into flour mixture until smooth.
  2. 2 Heat vegetable oil in a skillet over medium-high heat. Scoop about 1/4 cup batter and pour onto hot skillet. Tilt the pan in a circular motion to evenly distribute the batter. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, flip, and cook the other side, about 2 more minutes. Transfer to a plate. Add more oil to the pan and repeat with remaining batter.
  3. 3 Mix coconut, 1 tablespoon white sugar, and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the center of each crepe; fold crepe over the filling like an envelope or in half.

By ravera

Real Madeleines
Dessert French

Real Madeleines

4.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
  2. 2 Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
  3. 3 Preheat the oven to 460 degrees F (240 degrees C).
  4. 4 Fill silicone madeleine molds with the batter, filling each 3/4 full.
  5. 5 Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.

By marichlo

Regular Crêpes
Dinner French

Regular Crêpes

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Sift together flour, sugar, baking powder, and salt in a large bowl. Stir in milk, butter, and vanilla. Add in eggs and mix until smooth.
  2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. 3 Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  4. 4 Stack the finished crêpes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.

By bonnie

Madeleines
Dessert French

Madeleines

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.
  2. 2 Beat eggs, vanilla, and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
  3. 3 Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
  4. 4 Bake in the preheated oven until the edges are golden and the tops spring back, 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
  5. 5 Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

By Jenn Hall

Grands-Peres au Sirop d'Erable (Canadian Maple Syrup Dumplings)
Dessert French

Grands-Peres au Sirop d'Erable (Canadian Maple Syrup Dumplings)

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
  2. 2 Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

By loulou

Buckwheat Cake
Dessert French

Buckwheat Cake

3.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. 2 Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine; beat until batter is smooth. Pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

By Casper Furlong

Petits Fours
Dessert French

Petits Fours

3.4

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. 2 In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  3. 3 Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  4. 4 Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
  5. 5 Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

By courtney

Chômeur's Pudding
Dessert French

Chômeur's Pudding

4.7

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Sift flour and baking powder into a small bowl.
  3. 3 Beat sugar, 1/4 cup margarine, and egg in a large bowl with an electric mixer until smooth. Add flour mixture in two batches, alternating with milk, stirring batter briefly after each addition just to combine. Pour into the prepared dish.
  4. 4 Bring water to a boil in a saucepan. Stir in brown sugar, remaining 1/4 cup margarine, and vanilla. Return to a boil and cook for 2 minutes. Pour sauce over batter.
  5. 5 Bake in the preheated oven until the center is set, about 45 minutes.

By Burgz

Poor Man's Pudding
Dessert French

Poor Man's Pudding

3.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
  2. 2 Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
  3. 3 Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

By Basking

Lemon Madeleines
Dessert French

Lemon Madeleines

4.5

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Blend sugar and eggs in a large bowl. Add melted butter and blend well. Blend in flour, baking powder, lemon juice, lemon zest, and vanilla on low speed. Cover the bowl with a dish towel and let sit at room temperature for 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour madeleine molds.
  3. 3 Whisk batter and spoon into the prepared molds, 3/4 full.
  4. 4 Bake in the preheated oven for 10 minutes. Remove madeleines from the molds to a wire rack to cool completely. Dust with confectioners' sugar.

By Ashley

Far Breton
Dessert French

Far Breton

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2-quart baking dish.
  2. 2 Heat prunes with enough water to cover in a saucepan to a simmer; simmer until prunes are tender but still hold their shape, about 10 minutes. Drain prunes; arrange in bottom of the prepared baking dish.
  3. 3 Whisk flour, white sugar, vanilla sugar, baking powder, and salt together in a large bowl. Whisk in eggs, one at a time, beating well after each addition. Gradually pour in milk, stirring vigorously with a wooden spoon until combined. Stir in rum. Pour batter evenly over prunes.
  4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until filling is firm, has risen a little, and top is browned, about 30 minutes. Serve warm or at room temperature.

By saning

Half-Hour Pudding Cake (Montreal Pudding)
Dessert French

Half-Hour Pudding Cake (Montreal Pudding)

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  2. 2 Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
  3. 3 Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
  4. 4 Bake in the preheated oven for 30 minutes. Serve warm.

By Holly Liddiard

Pouding Chomeur
Breakfast French

Pouding Chomeur

4.2

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
  2. 2 Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
  3. 3 Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
  4. 4 Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
  5. 5 Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

By John Mitzewich

French Breakfast Puffs
Breakfast French

French Breakfast Puffs

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
  2. 2 In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
  3. 3 Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
  4. 4 Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

By Betsy

Easy Yogurt Cake
Dessert French

Easy Yogurt Cake

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
  2. 2 Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
  3. 3 Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

By Diana Moutsopoulos

French Apple Cake (or the 3/4 Recipe)
Dessert French

French Apple Cake (or the 3/4 Recipe)

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
  2. 2 Combine sugar, eggs, and vanilla extract in a bowl; beat with an electric mixer until smooth. Mix in rum. Mix in 1/2 of the butter.
  3. 3 Combine flour, baking powder, and salt together in a separate bowl. Add 1/2 of the flour mixture to the egg mixture; mix well. Mix in remaining butter and flour. Fold in apples.
  4. 4 Scrape batter into the prepared pan. Smooth the top gently.
  5. 5 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By JKW

French Yogurt Cake
Dessert French

French Yogurt Cake

4.7

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-1/2x4-1/2-inch loaf pan with butter.
  2. 2 Sift flour, baking powder, and salt together into a bowl.
  3. 3 Combine white sugar and lemon zest in a bowl. Rub lemon zest into the sugar with your fingers until fragrant.
  4. 4 Combine eggs, yogurt, juice of 1 lemon, and vanilla extract in a large bowl; beat with an electric mixture until blended. Add flour mixture and sugar mixture; beat on low speed until batter is just combined. Fold in olive oil gently using a spatula.
  5. 5 Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan, at least 30 minutes. Run a knife around the edge of the pan to loosen; invert onto a serving dish.
  7. 7 Whisk remaining lemon juice and confectioners' sugar together in a bowl to make a thin glaze. Drizzle glaze over cake.

By Tracey Narinesingh

Pistachio-Chocolate Friands
Dessert French

Pistachio-Chocolate Friands

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
  2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
  3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories

Blueberry Buttermilk Clafoutis
Dessert French

Blueberry Buttermilk Clafoutis

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
  2. 2 Place a layer of blueberries into the prepared baking dish.
  3. 3 Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
  4. 4 Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

By nch

French-Style Apple Rhubarb Cake
Dessert French

French-Style Apple Rhubarb Cake

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan.
  2. 2 Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
  3. 3 Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb.
  4. 4 Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

By Diana71

Grandpere dans le Sirop
Dessert French

Grandpere dans le Sirop

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large saucepan, mix together the brown sugar and water, and bring to a boil. Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. Cover while preparing the batter.
  2. 2 In a medium bowl, stir together the flour, white sugar, baking powder and salt. Cut in 1/3 cup of butter by pinching between your fingers, or using a fork until the mixture has lumps no larger than crumbs. Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once. Stir just until all of the dry mixture is absorbed.
  3. 3 Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup. Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.

By COUNTRY_BUMKIN24

Easy Croque Monsieur
Lunch French

Easy Croque Monsieur

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Divide and spread 2 tablespoons butter evenly among 1 side of each bread slice; set aside 3 slices.
  2. 2 Divide and spread Dijon mustard evenly on top butter on 3 bread slices; top with 4 ham slices. Set aside.
  3. 3 Divide and spread mayonnaise evenly on top butter on remaining 3 bread slices; top with 2 slices Swiss cheese. Press ham and cheese sides together to make sandwiches.
  4. 4 Whisk eggs, flour, water, baking powder, and salt together in a shallow rimmed dish; set aside.
  5. 5 Heat remaining 2 tablespoons butter and oil in a large skillet over medium heat. Dip both sides of each sandwich in egg mixture; add to skillet. Cook until browned on both sides, flipping once or twice.

By Sneakyteaky

Creme Brulee Pancakes
Breakfast French

Creme Brulee Pancakes

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter.
  2. 2 Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.
  3. 3 Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.

By CoveredinBeeees

Yule Log Cake
Dessert French

Yule Log Cake

Prep
45 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
  2. 2 Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
  3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
  4. 4 Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
  5. 5 While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
  6. 6 Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
  7. 7 Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
  8. 8 At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
  9. 9 Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.

By stella

Chocolate Decadence Yule Log
Dessert French

Chocolate Decadence Yule Log

4.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  2. 2 In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  3. 3 Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  4. 4 Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  5. 5 For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  6. 6 Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

By BOOK_WORM

French Vanilla Cake with French Vanilla Buttercream Frosting
Dessert French

French Vanilla Cake with French Vanilla Buttercream Frosting

4.3

Prep
60 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. 2 Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
  3. 3 Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
  4. 4 Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
  5. 5 Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
  6. 6 Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
  7. 7 While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
  8. 8 When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
  9. 9 Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
  10. 10 Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

By Kim

Chicken and Mushroom Crêpes
Dinner French

Chicken and Mushroom Crêpes

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center, about 5 minutes. Transfer to a plate.
  2. 2 Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
  3. 3 Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
  4. 4 Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
  5. 5 Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown, about 30 seconds per side. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm.
  6. 6 Scoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.

By Susan