Ignore me if I have told you this before. My mother-in-law (best ever) insisted the house be decked out for Christmas by December 5, her birthday. We have done this for years and would be sad not to have all the angles, stars, lights, and big giant balls. Maybe I’ll share this years decorations with you. I really love Christmas. It is such a joyous time of year. Love to sing carols, go to church to prepare for Jesus’s birth and celebrate with friends and family. Maybe I go too far. Don’t care. That is my stand. What do you do to prepare for Christmas.
Last week we saw such cute panels you could whip up for presents for the youngsters. I have been sewing for a couple of months to get ready for the shop and home. There is a checklist included with this blog. Maybe you are ahead of the clock (not me). It is a great guideline.
We need to think about ornaments. Maybe making some for the special people in your life. They make great gifts for neighbors. Also what we need to think about those special people who have everything. What do I suggest? How about a unique handbag. The Companion Mini Kit - Brown Legacy would be a great gift and would last a very long time. Such memories!
Susan and Karen
Remember to check out Monday the 27th a easy Christmas Table Runner pattern and come back Monday the 4th for Christmas tree bunting pattern and instructions by Miss Daisy.
Start NOW cooking for Christmas.
Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream and decorated with confectioners' sugar to resemble snow on a yule log. It doesn't just look beautiful — it tastes wonderful, too!
- 2 cups heavy cream
- ½ cup confectioners' sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 6 egg yolks
- ½ cup white sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 6 egg whites
- ¼ cup white sugar
- confectioners' sugar for dusting
- Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate
- In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until pale in color, light and frothy. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.
- In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
- Immediately fold the yolk mixture into the whites.
- Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.
- Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
- Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
- Unroll the cake, and spread the filling to within 1 inch of the edge.
- Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving.