Homemade Organic Mocha Yule Log Cake with Mini Meringue Mushrooms

This is a wonderful cake to make during the winter holiday season.  The cake is chocolate and the filling is coffee.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the Homemade Organic Mini Meringue Mushrooms, if using.
  2. In a medium sized mixing bowl, beat the organic eggs.
  3. Add sugar and beat until the mixture is thick; Stir in the vanilla extract.
  4. In a small mixing bowl, sift all of the dry ingredients.
  5. Into the egg mixture, fold in the sifted dry ingredients.
  6. Grease a heavy stainless steel 15x10x1″ baking pan with butter.
  7. Pour the batter into the greased baking pan and bake at 350° Fahrenheit for 25 minutes, or until top springs back when lightly pressed.
  8. Sprinkle a clean kitchen towel with cane sugar.
  9. When the cake is done, turn it onto the sugar lined towel.
  10. Roll the towel and the cake together making a layer of cake and a layer of towel.
  11. Wrap the towel tightly and place on a cooling rack and allow to cool completely.
  12. Make Homemade Organic Coffee Cream Frosting.
  13. Once the frosting is finished and the cake is cooled, unroll the cake carefully.
  14. Use half of the cream to evenly frost the cake where the towel once was; Reroll the cake.
  15. Frost the outside of the cake with the remaining frosting.
  16. Attach the Homemade Organic Mini Meringue Mushrooms, if using, to the outside of the cake.
  17. Sprinkle with chocolate curls and top with crushed pistachios (to look like moss), if desired.
  18. Chill for at least one hour, or until serving time.
  19. Slice crosswise into 1″ thick slices.
  20. Enjoy!

Homemade Organic Mini Meringue Mushrooms

This recipe goes really well on the Homemade Organic Mocha Yule Log Cake.

Here’s What You’ll Need:

  • 2 organic pastured egg whites
  • 1/8 tsp. Frontier cream of tartar
  • 1/2 tsp. Frontier organic almond extract
  • 2/3 cup organic cane sugar
  • 1/4 cup semisweet chocolate pieces
  • organic pasture butter
  • organic unbleached white flour
  • organic raw cocoa powder, to garnish

Here’s How I do it:

  1. Grease two cookie sheets with butter.
  2. Lightly dust the cookie sheets with flour; Make sure to tap off any excess flour.
  3. In a small mixing bowl, beat egg whites, cream of tartar and almond extract until foamy white and double in volume.
  4. Sprinkle in sugar, 1 tablespoon at a time, while using a stand mixer or hand mixer/immersion blender with whisk attachment until the meringue stands in firm peaks.
  5. Assemble a pastry bag using unbleached parchment paper.
  6. Attach a plain tip to the pastry bag; Spoon meringue into the bag.
  7. To make mushroom caps:  a)  Press out the meringue into 1-1/2″ rounds.  b)  Smooth the top of each, if needed, with a knife; Do not flatten.
  8. To make mushroom stems:  a)  Hold pastry bag upright then press out meringue, pulling straight up on the bag for 1-1/2 inches.
  9. Bake at 250° Fahrenheit for 30 minutes, or until firm but not brown.
  10. Allow to stand for several minutes before placing on a cooling rack to completely cool.
  11. In a double saucepan with simmering water in the bottom, melt the chocolate.
  12. Working carefully, place a small hollow in the underside of each mushroom cap with the tip of a wooden spoon handle.
  13. Fill the hollow with some of the melted chocolate.
  14. Press the stem into the hollow.
  15. Allow to stand until the chocolate is firm.
  16. Dust the tops of the mushrooms with cocoa powder, if you wish.
  17. Store in a glass jar with tight fitting lid in a dry place.
  18. Enjoy!

Homemade Organic Hot Chocolate

Here’s What You’ll Need:

  • 4 Tbsp. organic raw cocoa powder
  • 4 Tbsp. organic granulated cane sugar
  • 1/8 tsp. Real Salt
  • 4 cups grass-fed organic whole milk

Here’s How I do it:

  1. In a medium saucepan over medium heat, add the cocoa powder, sugar, salt and 1/2 cup of milk; Stir while cooking to make a syrup.
  2. Bring the heat to medium-high and add the remaining milk to the syrup; Cook to just under boiling.  Do NOT boil.
  3. Serve beverage hot.
  4. Enjoy!

Homemade Organic Mexican Spiced Brownies

I was inspired by The Latin Kitchen to make these brownies.

Here’s What You’ll Need:

  • 1/2 cup organic unbleached white flour
  • 1 tsp. organic ground cinnamon
  • 1/2 tsp. organic ground cayenne pepper
  • 1/4 tsp. ground chipotle pepper, optional
  • 1-1/4 sticks organic pasture butter
  • 1/2 cup organic cane sugar
  • 1 cup organic raw cocoa powder
  • 1/4 teaspoon Real Salt
  • 1 teaspoon Homemade Organic Vanilla Extract
  • 2 large organic pasture eggs

Here’s How I do it:

  1. Preheat oven to 325° Fahrenheit.
  2. Butter an 8″ x 8″ baking dish; Set aside.
  3. Whisk together flour, salt, cinnamon, cayenne, and chipotle (if using), and set aside.
  4. Combine the butter, sugar, cocoa, and salt in a double boiler over barely simmering water.
  5. Once the chocolate mixture is hot to the touch, set aside until warm.
  6. Stir in the vanilla with a wooden spoon (or other non-reactive material)
  7. Add one egg, and stir the mixture vigorously.
  8. Add the other egg, and stir the mixture vigorously.
  9. Stir in half the flour and spice mixture, and whisk again until smooth; Repeat with other half of flour and spice mixture.
  10. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until set in the center.
  11. Let cool completely before lifting from pan and cutting. (For even cutting: chill in refrigerator for at least 2 hours before cutting.)
  12. Enjoy!

Homemade Organic Double Chocolate Pudding

Here’s What You’ll Need:

  • 1/3 bar of organic 85% dark chocolate, chunked
  • 3 Tbsp. organic raw cocoa powder
  • 3 Tbsp. organic arrowroot powder
  • 1/2 cup organic cane sugar
  • 1/4 tsp. Real Salt
  • 3 pastured egg yolks
  • 1 cup organic grass-fed heavy cream
  • 2-1/2 cups organic grass-fed whole milk
  • 1 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Melt the chunked chocolate with the cocoa powder, arrowroot powder, salt and cane sugar over medium heat in a medium saucepan.
  2. Cook until the sugar and chocolate pieces have melted.
  3. Add the egg yolks and mix until well blended.
  4. Add the heavy cream and whole milk and blend.
  5. Whisk the mixture until it becomes thick and bubbly, approximately 12 minutes.
  6. Cook for an additional 2 minutes.
  7. Take off the heat and stir in the vanilla extract.
  8. Put into serving bowls and allow to cool for 30 minutes.
  9. Place in the refrigerator to chill.
  10. Enjoy!

Homemade Organic Best Cocoa Brownies

My, oh, my.  These brownies certainly don’t last long at my house.  The original recipe is from Smitten Kitchen and I have adapted it slightly to make it organic.

Here’s what you need:

  • 10 Tbsp. organic pasture butter.  [1-1/4 sticks]
  • 1/2 cup organic cane sugar
  • 3/4 cup plus 2 Tbsp. organic raw cocoa powder
  • 1/2 cup organic unbleached flour
  • 1/4 tsp. Real Salt or sea salt
  • 2 tsp. Homemade Organic Vanilla Extract
  • 2 large organic pasture eggs, cold
  • 2/3 cup organic pecan or organic walnut pieces, optional.

Here’s how I did it:

  1. Preheat oven to 325 degrees.
  2. Use butter, lard or other fat to grease an 8′ x 8′ pan.
  3. Combine the butter, sugar, cocoa, and salt in a double boiler over barely simmering water.
  4. Once the chocolate mixture is hot to the touch, set aside until warm.
  5. Stir in the vanilla with a wooden spoon (or other non-reactive material)
  6. Add one egg, and stir the mixture vigorously.
  7. Add the other egg, and stir the mixture vigorously.
  8. When the batter is thick, shiny and well blended, add the flour until you can’t see it any longer.
  9. Now, stir the batter for 40 strokes with a wooden spoon.  (Tiring, but so worth it!)
  10. Fold in the nuts, if you’re using them.
  11. Bake them until a toothpick comes out with a slightly moist with batter.  (Somewhere between 20 to 30 minutes.)
  12. Put the brownies on a cooling rack and allow to completely cool before cutting.  (Hard, I know!)
  13. Enjoy!

The Best Homemade Organic Cocoa Brownies

I obtained the original recipe from the Smitten Kitchen blog.  She has a lot of brownie recipes, so check out her site if you’re interested in lots of different kinds of brownies.

Here’s What You’ll Need:

  • 10 Tbsp. [1 stick PLUS 2 Tbsp.] lightly salted organic pasture butter, more for greasing pan
  • 1 cup organic cane sugar
  • 1/2 cup unsweetened raw organic cocoa powder
  • 1/4 teaspoon Real Salt
  • 1 teaspoon Homemade Organic Vanilla Extract
  • 2 large organic pasture eggs, cold
  • 1/2 cup organic unbleached white flour
  • 2/3 cup organic walnut or organic pecan pieces (optional)

Here’s How I do it:

  1. Preheat the oven to 325 degrees Fahrenheit
  2. Grease the bottom and sides of an 8×8-inch square baking pan with butter.
  3. Combine the butter, sugar, cocoa, and salt in a double boiler over medium heat.
  4. Stir the mixture until the butter is melted and smooth.
  5. Remove the chocolate mixture from the bottom of the double boiler and allow it to cool to medium.  (It looks slightly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.)
  6. Stir in the vanilla with a wooden spoon.
  7. Add the eggs one at a time, stirring vigorously after each one.
  8. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
  9. Stir in the nuts, if using. Spread evenly in the lined pan.
  10. Bake until a toothpick plunged into the center emerges slightly moist with batter, approximately 30 minutes. Let cool completely on a rack.
  11. Enjoy!