Buche de Noel | How to be Awesome on $20 a Day

Buche de Noel

Buche de Noel | How to be Awesome on $20 a Day

I’ve been digging deep for that Christmas feeling. I’m counting the days until I get a break from work so I can go into full relaxation mode. We bought our Christmas Tree last week. I even made Geoff take me on a date to the Christmas market so I could eat a Yorkshire pudding wrap and drink hot chocolate with Bailey’s. We took the route home that has a walk past the most twinkling lights possible. I’ve been finding a few moments of holiday zen, and it’s delightful.

Of course, I still have a bunch of presents to buy, and the idea of wrapping them is close to sending me over the edge. Practical geometry was never my strong suit. Then there’s the Christmas menu to finalize. Geoff’s requested this turkey recipe, along with some other British Christmas classics. As for me, I’m more interested in what cocktail to serve. A poinsettia is always a good choice.

Buche de Noel | How to be Awesome on $20 a Day

If you’re looking for a deceptively impressive dessert this Christmas, may I suggest you make this Buche de Noel? The first time I made this, I thought it would definitely be a disaster. I don’t have the patience or fine motor skills to make fancy cakes, and I had never tried to make a rolled cake before. It all came together surprisingly easy, and it was so chocolaty and tender, I couldn’t stop eating it. 

You don’t need to worry if your cake cracks a bit as you’re rolling it up because the fluffy chocolate frosting will cover up any problems. And you don’t need to be Van Gogh to make it look like a log, either. All you need is a toothpick and an unsteady hand. Squiggly lines are a bad artist’s best friend. A few fresh cranberries and a couple of snips off of a sprig of rosemary, and you’ve got yourself a guaranteed masterpiece.

Buche de Noel | How to be Awesome on $20 a Day

Maintain your holiday bliss and impress your family with a Buche de Noel this Christmas. It’s gonna be awesome.

Buche de Noel
Serves 8
A Buche de Noel is a great way to impress your family this Christmas without adding any stress to your life.
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Prep Time
1 hr
Cook Time
20 min
Prep Time
1 hr
Cook Time
20 min
For the cake
  1. 6 eggs, separated
  2. 3/4 cup superfine sugar
  3. 2 teaspoons vanilla extract
  4. 1/2 cup cocoa powder
For the frosting
  1. 6 ounces semisweet chocolate (about 60%)
  2. 2 cups powdered sugar
  3. 8 ounces unsalted butter, softened
  4. 1 tablespoon vanilla extract
  5. Pinch of salt
For the cake
  1. Preheat your oven to 350F (175C) and line a jelly roll pan with parchment paper. Give yourself plenty of paper to hang over the edge, and fold it up in the corners to give it a bit of structure.
  2. In a large, very clean mixing bowl, use an electric mixer to whisk your egg whites until they're nice and foamy. With the mixer still running, add in 1/4 cup of your sugar and continue to whisk until your have stiff peaks.
  3. In another mixing bowl (I used my stand mixer for this part) whisk your egg yolks with your remaining 1/2 cup of sugar until the mixture is pale and thick. Ditch your electric mixer at this point.
  4. Add the vanilla to the egg yolk mixture, then sift over the cocoa powder. Fold this all together with a rubber spatula.
  5. Next, fold in your egg white in three batches. A few streaks aren't the end of the world. The egg white are all you have to leaven this cake, so don't overwork it.
  6. Pour your cake batter into your waiting jelly roll pan and gently spread it evenly with an offset spatula. Bake for 20 minutes. Let the cake cool in the pan for about 10 minutes, the use the overhanging edges of your parchment paper to lift out the cake and allow it to cool completely.
For the frosting
  1. Melt your chocolate by breaking it up into pieces and microwaving it for 30 seconds at a time, stirring after each go until it's completely melted and smooth. Should take about a minute. Allow this to cool for a few minutes.
  2. Add your powdered sugar to the bowl of your food processor and pulse a few times to make sure you get rid of any lumps.
  3. Add the butter to the food processor and process until smooth. Add the vanilla and melted chocolate and process until smooth and incorporated.
To assemble
  1. Once your cake is completely cool, spread a layer of your frosting over the entire top of your cake.
  2. Use your parchment paper to help you roll your cake. You want the short end facing toward you as you roll away from you. Don't panic if you have a crack or two. It will all get covered up with the frosting.
  3. If you want to have a stump or two coming out of your log, slice the ends of your roll at a gentle angle. This will also give the ends of log a cleaner look. You can then use a bit of your frosting to stick this slices onto the side of your cake. Once they're covered in frosting, they'll look like stumps of branches. It's almost too easy.
  4. Don't be afraid to use all of your frosting to completely cover all parts of your cake. No need to make it smooth. The rougher it is, the more it will look like bark.
  5. To complete the look, us a toothpick or skewer to to make some wobbly, bark like lines down your cake. Make some rough concentric circles at each end to resemble tree rings.
  6. If you want to get extra artsy. add a few cranberries and some rosemary to make a few sprigs of holly. If you want it to snow on your log, sprinkle it with some powdered sugar.
Adapted from Feast by Nigella Lawson
http://awesomeon20.com/
Yellow Cake with Chocolate Frosting | How to be Awesome on $20 a Day

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting | How to be Awesome on $20 a Day

Did you know that I’m a compulsive list maker? I keep lists for everything. When I get really bored, I get the urge to update a list or come up with a reason to make a new one. I’m sure all you psychologists out there can tell me why this makes me particularly crazy. I don’t know the reason. I just know I’ve lost my mind.

I have long lists on my computer of books I want to read, movies I want to watch, recipes I want to try, things I could make for dinner in the next week or two, not to mention Pinterest, which is basically just a massive hoard of lists. Then I carry around a notebook with me everywhere I go that contains no less than 13 lists. 

One of those lists is of old recipes that I’ve shared with you that have devastatingly horrible photos. Currently, my food photography skills are around a 3 out of 10, but when I first started blogging, I was hovering around minus 9. So even if I can’t make my food look as good as it really is, I can make it look a lot better than I did in 2013. You might have noticed some of these classics coming back. Here’s to growth.

Yellow Cake with Chocolate Frosting | How to be Awesome on $20 a Day

Today’s re-envisioned recipe is Yellow Cake with Chocolate Frosting. This cake is fluffy and buttery and so nostalgic. This is definitely the type of cake (though probably from a box and in a 13×9 pan) that my mom would have made when I was a kid. And the frosting is so fluffy and chocolaty. I could take a bath in this. I definitely ended up eating way too much of this as I was making this cake. I just couldn’t help myself.

If you’re nervous about baking a cake from scratch, you needn’t be. This cake uses a simple reverse creaming method, but you don’t even need to know what that means. You just need to know that it’s really easy. You just need a good mixture. A kitchen scale also helps to make sure that your cake layers are roughly even. Then add to that a bit of patience and an offset spatula, and you’re good to go. I promise you can do it.

Yellow Cake with Chocolate Frosting | How to be Awesome on $20 a Day

Bring a classic cake into your kitchen, and bring a smile to the face of everyone who eats it. And sneak as much chocolate frosting as you want. They’ll never know.

Yellow Cake with Chocolate Frosting
Serves 10
Yellow Cake with Chocolate Frosting is eternally awesome.
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Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
For the cake
  1. 4 whole eggs
  2. 2 egg yolks
  3. 1-1/4 cup buttermilk
  4. 2 tsp vanilla extract
  5. 3 cups (360 grams) cake flour
  6. 2 cups (400 grams) sugar
  7. 1 Tbsp plus 1/2 tsp baking powder
  8. 1/2 tsp salt
  9. 2 sticks (227 grams) unsalted butter, room temp, cut into small pieces
For the frosting
  1. 6 oz unsweetened chocolate (the baking kind, not the kind you eat) melted and cooled
  2. 4-1/2 cups (563 grams) powdered sugar
  3. 3 sticks (340 grams) unsalted butter, room temp
  4. 6 Tbsp half and half (any dairy will do, but skim milk won’t be as rich)
  5. 1Tbsp vanilla extract
For the cake
  1. Preheat the oven to 350F (175C). Butter and flour 3 20 centimeter round cake pans. If you have it, line the bottom of each pan with parchment, just to be safe. I skipped the parchment this time out of laziness, and everything was fine.
  2. Crack the eggs and yolks into a separate bowl, then add ONLY 1/4 cup of the buttermilk, and all the vanilla. Whisk to blend.
  3. Put the flour, sugar, baking powder and salt in a large mixing bowl and use your lowest setting on your electric mixer to combine. This will only take a few seconds.
  4. Add the butter and remaining 1 cup buttermilk to the dry ingredients and mix on low until combined.
  5. Turn your mixer up to medium for about 2 minutes. The mixture will be light and fluffy.
  6. Turn your mixer back down to low. Add the egg mixture slowly. Scrape down your bowl and give it one more mix, just until everything is incorporated.
  7. Divide the batter between your waiting pans. If you have a kitchen scale, you can weigh them to make sure they're roughly equal.
  8. Bake for about 30 minutes or until your cake tester comes out clean and the sides have started to pull away from the edge.
  9. Let the cakes cool in the pan for 10 minutes before turning them out. Use wire racks if you have them. Allow cake to cool completely. If you're waiting until the next day to frost your cake, wrap your layers on plastic wrap. Storing them in the fridge will make your cake decorating even easier.
For the frosting
  1. Make sure the first thing you do is melt your chocolate so that it can cool a bit before adding it to the butter.
  2. Sift the powdered sugar into a large mixing bowl. Add your butter and mix on slow just until the powder sugar stops flying all over the place. Add in the chocolate, half and half, and vanilla. Mix on medium until everything is combined. If you want your frosting to be more on the fluffy side, allow it to mix on medium for about five minutes.
  3. I assembled my cake by placing the first cake layer onto my plate, then slapping on about 1/3 of the frosting. Spread it evenly, then place another cake layer on the top and do the same. Place some frosting on the top and work it over the edges, then frost the top. Get as creative as you like.
  4. I smooth the frosting around the edges with an offset spatula as best as I could, then used my rotating cake stand to make a little swirl on the top. I also used a small star tip to add a border around the bottom just to make it look a bit tidier. And since sprinkles make everything better, I tossed a few colorful sprinkles on the top of the cake. Why not?
  5. You can make your cake look as fancy or as homemade as you like. Just have fun with it. It will taste awesome no matter what.
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
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Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day

Vanilla Bean Bundt Cake

Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day

I think I might be allergic to spending money on myself. Every time I want to buy myself something, whether it’s a chai latte, a book, or a new pair of shoes, I have to go through hours of overly dramatic rationalizing about why I should be allowed to have this thing in exchange for paper money. I work really hard at my job, so why don’t I think I deserve nice things every now and then just like everyone else? Could have something to do with my crap wage. There’s no telling. 

It’s probably just because I’m just a neurotic freak who’s too cheap to pay for therapy. Either way, I’ve been wearing the same clothes for more than ten years, and I’m still riding this bus with people who may or may not have had a shower in the past week.

Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day

When I do finally decide to splash out, I can’t quite bring myself to by real vanilla beans, but I did pick up some vanilla bean paste, which is still pretty gorgeous. This Vanilla Bean Bundt Cake is a superstar. It’s tender and moist, and the vanilla really shines through. 

This cake comes together easily, and the glaze can be made in one bowl with a whisk. Make your glaze just barely drippy. It will boost the sweetness and cover up any bits that might have stuck to your pan. Beautiful in so many ways.

Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day

If you want something simple and sweet and a little bit splashy, make this Vanilla Bean Bundt Cake for your friends. It’ll be awesome.

Vanilla Bean Bundt Cake
Serves 12
Vanilla Bean Bundt Cake is tender, moist, and extra special.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
For the cake
  1. 3 cups (375 grams) all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 9 ounces (255 grams) unsalted butter, softened
  6. 1-3/4 cups (350 grams) sugar
  7. 2 tablespoons vanilla bean paste
  8. 4 eggs
  9. 1 cup (240 ml) buttermilk
For the glaze
  1. 1 tablespoon vanilla bean paste
  2. 2-4 tablespoons milk
  3. 1 cup powdered sugar
For the cake
  1. Preheat your oven to 350F and butter and flour your favorite bundt pan.
  2. Sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together butter and sugar until pale and fluffy, about five minutes.
  4. Turn your mixer down to low and beat in the vanilla bean paste, then add the eggs one at a time, combining completely before adding the next egg. Scrape the side of your mixing bowl, and give it another quick mix.
  5. With your mixer on its lowest speed, add a third of the dry ingredients, followed by half of the buttermilk, a second third of the dry stuff, the rest of the buttermilk, and finally what's left of the dry ingredients, combining well before each addition. Scrape your bowl and mix for a few more seconds to get everything well mixed.
  6. Pour your cake batter carefully into your waiting bundt pan. Make sure there are no bubbles and and try to spread the batter evenly in the pan. Bake for 50 minutes to an hour until a skewer or cake tester comes out clean.
  7. Allow the cake to cool in the pan for an hour, then turn it out onto a rack to cool completely before glazing.
For the glaze
  1. Whisk together vanilla bean paste and two tablespoons of milk in a measuring cup.
  2. Put your powdered sugar into a mixing bowl and whisk in your vanilla and milk mixture. Add some extra milk a splash at a time until you reach the desired consistency. I recommend keeping it on the thicker side.
  3. Coax your glaze from it's bowl and pour it evenly around the top of the cake, allowing it to drip down the sides. Slice generously and serve to happy friends.
Adapted from Sweetapolita
Adapted from Sweetapolita
http://awesomeon20.com/
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