Blog Archives - THE EDMONSON VOICE

New Year's Chocolate Yule Log Cake

12/29/2022

INGREDIENTS:

1 pkg. (4 oz.) BAKER'S White Chocolate
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
6 Tbsp. plus 1/8 tsp. unsweetened cocoa powder, divided
1/2 cup flour
1/2 tsp. baking powder
4 eggs, separated
2/3 cup granulated sugar, divided
1 tsp. vanilla
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. powdered sugar
6 Tbsp. brewed strong MAXWELL HOUSE Rich Dark Roast Coffee, cooled, divided
2 cups thawed COOL WHIP Whipped Topping
3 JET-PUFFED Marshmallows

DIRECTIONS:

Heat oven to 400ºF.
Melt white chocolate as directed on package; spread into 11x8-inch rectangle on parchment-covered baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package. Drop in small spoonfuls over white chocolate; swirl gently with knife. Refrigerate until ready to use.
Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Combine flour, baking powder and 1/4 cup cocoa powder. Beat egg whites in medium bowl with hand-held mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Add flour mixture; mix well. (Mixture will be thick.) Add 1/3 of the beaten egg whites; stir gently just until blended. Gently stir in remaining egg whites. Spread onto bottom of prepared pan.
Bake 8 to 10 min. or until top of cake springs back when touched in center. Carefully run knife around edges to loosen cake. Sprinkle clean kitchen towel evenly with 2 Tbsp. of the remaining cocoa powder. (For best results, do not use a terrycloth towel.) Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
Mix cream cheese and powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in COOL WHIP. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake.
Place filled cake, seam side down, on platter. Cut 2-inch-thick diagonal slice off one end of cake roll; place on top of cake as shown in photo, securing to cake roll with some of the reserved cream cheese mixture. Frost cake with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo. Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder. Use to garnish cake.

Used with permission from Kraft Foods

Red and Green Holiday Poke Cake

12/16/2022

INGREDIENTS:

2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup fresh raspberries

DIRECTIONS:

Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours.
Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Top with berries.

Used with permission from Kraft Foods

Christmas Tree Cookie Balls

12/2/2022

INGREDIENTS:

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) mint creme-filled chocolate sandwich cookies, finely crushed (about 4 cups)
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
6 drops green food coloring
3 Tbsp. green and/or white decorating icings
40 small hot cinnamon candies

DIRECTIONS:

Mix cream cheese and cookie crumbs until blended.
Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.

KITCHEN TIPS:

Enjoy these bite-size treats with built-in portion control. One cookie ball pop per serving goes a long way on flavor.
Omit food coloring. Substitute 1 pkg. (16 oz.) peanut butter sandwich cookies for the vanilla creme-filled chocolate sandwich cookies and BAKER'S Semi-Sweet Chocolate for the white chocolate. Mix cookie crumbs, cream cheese and 1/4 cup creamy peanut butter until blended; shape into balls. Insert lollipop sticks into balls, then continue as directed. Decorate as desired.
Store in tightly covered container in refrigerator.