Butterscotch Yule Log from the ’60s Vintage dessert

Ingredients

For the log:

1 cup butterscotch-flavored morsels

1/3 cup sweetened condensed milk

1/2 teaspoon vanilla extract

1/3 cup chopped pecans

For rolling:

• 1 tablespoon pure maple syrup
• 1/2 cup chopped pecans

This recipe makes about 2 dozen slices.

Directions

Step 1: Melt the morsels

In a medium-size microwave-safe bowl, melt the butterscotch-flavored morsels in 30-second intervals, stirring after each interval. The morsels should be smooth after about 90 seconds. Add the sweetened condensed milk and the vanilla extract. Stir until smooth and combined.

Step 2: Mix and chill

Add the 1/3 cup chopped pecans and stir to combine. Chill for 30 minutes until the mixture is firm enough to handle.

Step 3: Roll and coat

Form into a 12-inch roll on waxed paper. Roll tightly in the waxed paper to shape evenly. Unroll and brush the entire surface of the Yule log with maple syrup. Sprinkle with the 1/2 cup chopped pecans and press into the surface to cover.

Step 4: Chill and Slice

Wrap tightly in waxed paper and chill for at least 1 hour, or until firm enough to slice. When ready to serve, cut into 1/2-inch slices using a sharp knife. And now enjoy it!

The vintage Yule log is easy to make and would even be a great activity for baking with kids. It looks beautiful on a holiday table and is a unique way to offer variety.

Chocolate Turtle Cookies

This cookie dough requires at least 2 hours to chill.

Ingredients

• 1 cup (125g) all-purpose flour (spoon & leveled)
• 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk
• 3/4 cup (105g) chopped pecans
• homemade salted caramel

Instructions

1. Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in the milk on medium speed. The dough will be very sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory
3. Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Scoop 1 Tablespoon of dough, form into a ball, and roll in the pecans. Repeat for each cookie. Place 10 balls onto each baking sheet.
5. Bake each batch for 10-12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Drizzle warm caramel over cookies and allow to set for at least 10 minutes.
7. Store cookies in an airtight container at room temperature for up to 4 days

Notes:

1. Make Ahead & Freezing Instructions: Cookies can be frozen for up to 2 months, with or without caramel. I find it’s best to drizzle with caramel right before serving, though. Unbaked cookie dough balls (before rolling in pecans) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in chopped pecans. Bake as directed. Store any leftover caramel in the refrigerator for up to 2 weeks.

This delicious recipe was originally published on Sally's Baking Addiction