Preheat Oven:

• Heat oven to 375°F (190°C).
• Line a 15x10x1-inch baking pan with foil and grease the foil with shortening or cooking spray.

Prepare Cake Batter:

• In a medium bowl, beat the eggs with an electric mixer on high speed for about 5 minutes or until very thick and lemon-colored.
• On low speed, gradually beat in 1 cup granulated sugar.
• Beat in ⅓ cup water and 1 teaspoon vanilla.
• Gradually add flour, baking powder, and salt, beating just until the batter is smooth.
• Pour the batter into the prepared pan, spreading to the corners.

Bake Cake:

• Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
• Immediately loosen the cake from the edges of the pan and invert it onto a towel generously sprinkled with powdered sugar.
• Carefully remove the foil.
• Trim off stiff edges of the cake if necessary.
• While hot, carefully roll the cake and towel from the narrow end.
• Cool on a cooling rack for at least 30 minutes.

Prepare Filling:

• In a chilled medium bowl, beat the whipping cream, 2 tablespoons granulated sugar, and 1½ teaspoons instant coffee granules on high speed until stiff peaks form.
• Unroll the cake and remove the towel.
• Spread the filling evenly over the cake.
• Roll up the cake again.

Prepare Frosting:

• In a medium bowl, beat the cocoa and butter with an electric mixer on low speed until well blended.
• Gradually beat in the powdered sugar.
• Beat in 1½ teaspoons vanilla and enough hot water, one teaspoon at a time, until the frosting is smooth and spreadable.

Assemble and Decorate:

• For the tree stump, cut off a 2-inch diagonal slice from one end of the cake.
• Attach the stump to one long side using 1 tablespoon of frosting.
• Frost the entire cake with the remaining frosting.
• Using the tines of a fork, make strokes in the frosting to look like tree bark.

Optional Festive Touch:

• Decorate your yule log with sugared cranberries and rosemary sprigs.
• Dip fresh cranberries and rosemary sprigs in a mixture of light corn syrup thinned with a bit of water, then roll in granulated sugar.
• Let stand until set.
• Arrange around the log on a serving platter or on top of the log.
• You can also sprinkle chopped pistachios over the frosting.

• Heat oven to 350°F.
• Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with the unsweetened cocoa.
• In 3-quart saucepan, stir water, ¾ cup butter, the oil and 4 oz bittersweet chocolate.
• Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth.
• Remove from heat.
• Stir in sugar until blended.
• Cool 10 minutes.
• In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt.
• Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition.
• Add flour mixture alternately with buttermilk, stirring just until blended.
• Stir in vanilla.
• Pour batter into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan to cooling rack.
• Cool completely, about 2 hours.
• In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth.
• Cool 10 minutes or until slightly thickened.
• Place cake on serving plate; drizzle with ganache.
• Refrigerate 30 minutes or until set.
• Spoon marshmallow creme into resealable food-storage plastic bag; seal bag.
• Cut off ½-inch corner of bag.
• Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down side.
• Garnish with chocolate curls.

• Heat oven to 350°F.
• Line bottom and sides of 13×9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan; spray foil with cooking spray.
• In food processor, place flour, powdered sugar, ¾ cup butter and the cocoa.
• Cover; process with quick on-and-off pulses until consistency of coarse meal.
• Press in bottom and ¾ inch up sides of pan.
• Bake 15 minutes.
• Remove from oven; sprinkle chocolate chips over crust.
• Cool 30 minutes.
• In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth.
• Stir in coconut and pecans.
• Spoon over crust.
• Bake 25 to 30 minutes or until golden and set.
• Cool completely in pan on cooling rack, about 1 hour.
• Refrigerate 1 hour.
• Use foil to lift out of pan.
• Cut into 6 rows by 4 rows.

• Heat oven to 400°F.
• In 1½-quart saucepan, mix granulated sugar, orange juice and water.
• Heat to boiling.
• Stir in cranberries, orange peel and cinnamon.
• Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool completely.
• Meanwhile, in medium bowl, mix brown sugar and butter until well blended.
• Stir in oats, flour and salt until crumbly.
• Press half of the crumb mixture in bottom of ungreased 13×9-inch pan.
• Spread cranberry mixture over crust.
• Top with remaining crumb mixture; press lightly.
• Bake about 20 minutes or until filling is bubbly and topping is light brown.
• Cut into 8 rows by 6 rows while warm.
• Serve warm or cool.

• Heat oven to 350°F.
• Spray 13×9-inch pan with cooking spray.
• In large bowl, mix crust ingredients until crumbly.
• Press in bottom of pan.
• Bake 12 to 15 minutes or until light golden brown.
• Cool 15 minutes.
• Meanwhile, in 2-quart saucepan, heat brown sugar, 1 cup butter, the corn syrup and condensed milk to boiling over medium heat, stirring frequently.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• Arrange one layer of pretzels over crust.
• Pour half of the caramel mixture over pretzels.
• Immediately arrange another layer of pretzels over caramel layer.
• Pour remaining caramel over pretzels.
• Coarsely crush remaining pretzels.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are softened and can be stirred smooth.
• Pour and evenly spread melted chocolate over caramel layer.
• Sprinkle with crushed pretzels and salt.
• Refrigerate about 1 hour or until set.
• Cut into 8 rows by 6 rows.

• Heat oven to 350°F.
• Spray 36 mini muffin cups with cooking spray.
• In medium bowl, beat ¾ cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until smooth and creamy.
• Beat in egg and ¼ teaspoon rum extract until well blended.
• On low speed, beat in flour, baking soda, cream of tartar and salt about 1 minute or until dough forms.
• Shape dough into 36 (1¼-inch) balls.
• Place 1 ball in each muffin cup.
• Bake 10 to 12 minutes or until set and edges are light golden brown.
• Using end of wooden spoon handle, press 1-inch-deep indentation in center of each cookie to form a cup.
• Run knife around edges of cookie cups to loosen.
• Cool completely, about 15 minutes.
• Remove from pans to cooling racks.
• In large bowl, beat powdered sugar and ⅓ cup butter with electric mixer on low speed until well blended.
• Add ⅛ teaspoon rum extract and 1 tablespoon milk; beat until smooth and spreadable, adding additional milk, 1 teaspoon at a time, if needed for desired consistency.
• Stir in pineapple.
• Spoon about 2 teaspoons filling into each cookie cup.
• Sprinkle with coconut.
• Store on plate in refrigerator, loosely covered with plastic wrap.