Gingerbread Cookies

Deciding which treat to leave out for Santa on Christmas Eve was always a big deal in our house. My brothers insisted on a can of Guinness whereas l loved to pick the special sweet treat. We went from mince pies to Lemon drizzle cake but my favourite has to be gingerbread cookies. If you happen to have a little time on your hands this year, why not try these super easy gingerbread stars. They're delicious dipped into a mug of hot chocolate or dunked into a glass of ice cold milk. 

Ingredients

100g Light Muscavado sugar 

125g Butter (softened)

1 Egg yolk 

125ml Golden Syrup

1.5 tbsp Ground ginger 

1 tsp Mixed Spice 

1 tsp Baking powder 

375g Plain flour 

Method

1) Preheat your oven to 180C/350F/ Gas 4 and line your flat baking tray with greaseproof paper.

2) Cream the butter and sugar together in the electric mixer. Once pale in colour, add the egg yolk and golden syrup and beat again. 

3) Sieve the flour, baking powder, cinnamon and ginger into a separate bowl and combine. Add this to the wet mixture and beat again. 

4) Empty the moisture onto a lightly floured worktop and knead the dough until combined (add more flour if needs be). Roll the dough out and using cookie cutters of your choice, cut the dough and bake for approximately 10 mins until golden brown in colour. 

5) Allow the cookies to cool while you prepare the icing by combining ten tbsp of icing sugar with three tbsp of water. Pipe the icing onto the cool cookies on a pattern of your choice. To colour the icing, add a few drops of food colouring to the mix. 

Spiced Christmas Hot Chocolate

I love nothing more than curling up in front of the fire with a great big mug of hot chocolate at Christmas time. To make my hot chocolate that little bit extra special, I add a few surprises to give it a delicious festive kick. Go on, throw on that onesie and pick your favourite festive flick.

- Image via Tumblr -

For four large mugs you will need...

3 mugs of milk 

1 cup of whipping cream

6 tbsp Cadbury's drinking chocolate 

50g dark chocolate 

Half tsp nutmeg 

Half tsp of hot chilli powder 

1 cinnamon stick 

Large Marshmallows (to serve) 

To make the hot chocolate...

In a saucepan heat your milk, cream and cinnamon stick. Add the drinking chocolate and dark chocolate and stir until combined. Once at the desired temperature, add the nutmeg and chilli powder. Remove the cinnamon stick and serve with heaps of large marshmallows (not the crappy small kind!). 

Mince Meat

Seens as December is upon us, I thought I'd make the mince meat for my Christmas Eve batch of mince pies. It's good to make your mince meat early to allow it to rest for a few weeks, but, if you run out of time in the lead up to Christmas - don't panic - leave it to sit for a couple of hours and it'll still taste delicious. Making it early did give me an excuse to indulge in that festive buzz without feeling too guilty about it so go on whip out your wooden spoon! 

I love my mince meat to be nutty, full of fruit and to have a real boozy kick so I have carefully chosen the following set of ingredients... 

250g Flaked Almonds

300g Raisins

400g Sultanas 

250g Currants

2 large cooking apples (grated)

Zest of one orange 

Zest of half a lemon 

Juice of half an orange 

1 250g box of shredded beef suet 

200g Dark Muscovado Sugar 

150g Demerara sugar 

1 tsp mixed spice 

1 tsp cinnamon 

200ml Brandy  

100ml Cointreau 

You can substitute and other flavoured liquore for Cointreau - disaronno works well, or, you can simply add a further 100ml of brandy. 

To make the mince meat, simply empty all of your ingredients into a large bowl and mix. Leave the bowl sitting for approx six hours - giving it a little stir each time you pass by. After the six hours have passed, fill your sterilised or dishwashed jars with the mix. 

The meat will last for upto six months at it's best.

Chocolate Orange Triple Layer Cake

I baked this chocolate orange triple layer cake for a friend who loves chocolate but isn't a huge fan of traditional fruit cake this Christmas. The more I look at it though, I think that it would be a perfect celebration cake to serve at any party on New Years Eve. There are a couple of different elements involved in making this cake - the orange and chocolate marble sponge, the chocolate orange buttercream & the dark chocolate orange ganache - but, it's still not overly difficult to make and believe me it's well worth the effort.

Ingredients

FOR THE MARBLE SPONGE...

225g Butter

225g Plain Flour (sieved)

4 Eggs

2 tbsp Cocoa powder
Rind of 1 large Orange

Method 

FOR THE MARBLE SPONGE...

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease a 6" round baking tin with melted butter and line with greaseproof paper

2) Cream your butter and sugar together in your mixer

3) When the mixture is of a creamy consistency, add in the eggs, one by one as you continue to mix

4) Add the sieved flour to the mixing bowl, one spoonful at a time and mix until the mixture is light and fluffy 

5) Split the mixture in half and to one half add the orange rind and to the other add the cocoa powder 

6) Pour some of the dark mixture into your lined tin, then some of the white mixture and repeat until all batter is in the tin 

7) Using a metal spoon, draw "S" shapes into the batter to create a marble effect
8) Bake in the oven for approx 40 mins and when done leave to cool on a wire tray over night 

You can make your Ganache and Buttercream while the cake is cooling, but don't assemble until the cake is fully cool.

Ingredients
FOR THE CHOCOLATE BUTTERCREAM...
200g Icing Sugar
100g Butter (softened)
50g Dark Chocolate (melted)
1-2 tbsp Boiling Water

Method
FOR THE CHOCOLATE BUTTERCREAM...
1) Using your electric mixer, cream the butter and icing sugar until the mixture is really light and creamy
2) Add the melted chocolate to the mixture, one spoonful at a time and mix until all is combined
3) Then add one tbsp of boiling water and mix on a high speed to make the buttercream that little bit lighter and more fluffy.
4) Leave the buttercream to one side while you make the ganache

Ingredients 
FOR THE DARK CHOCOLATE & ORANGE GANACHE...
280g Dark chocolate
130g Whipping cream
2 tbsp Butter
2sp Cointreau

Method 
FOR THE DARK CHOCOLATE AND ORANGE GANACHE...
1) Break the chocolate into pieces and melt in a pot with the butter
2) When melted and combined, add in the cream and continue to stir
3) When combined again, add in the Cointreau and combine



To assemble (when the cake is fully cool)

1) Split the cake in three using a sharp bread knife
2)  Place the bottom layer on a cake board or plate and spread a layer of buttercream over it using a pallet knife
3) Place the next layer of sponge on top and spread a layer of ganache followed by a think layer of buttercream
4) Place the final sponge on top and cover the sides of the cake with the chocolate buttercream
5) Then spread the remaining ganache over the top of the cake in a thick layer and finally, using a piping bag, pipe the remaining buttercream around the bottom and top edges of the cake

I used Dr. Oetker chocolate stars and gold shimmer food spray which I won through an online competition this month to decorate the cake. I'm delighted I tried them as I really loved the effect and will definitely be using them in future! 

Cheats Crumbly Mince Pies

Looking to make your own mince pies this year but haven't had a chance to prepare your own mince meat? Don't worry! Just follow this extremely simple recipe. Although I did, you don't even have to make your own pastry - this could be a super east 5 minute job! 

I didn't get a chance to bake my own mince pies last year so I promised myself I'd definitely get around to giving them a go this Christmas. I cheated a little as I didn't make my own mince from scratch, I just added to a shop bought jar or two... Sssshhhhh.... I did make my own pastry and crumble however so I you could say I didn't reaaaally cheat hehe... 

Ingredients

FOR THE FILLING...

1 jar of shop bought mince meat

1 small handful of flaked almonds 

1 handful of raisins 

1 handful of sultanas 

1 cup of Brandy

FOR THE PASTRY 

7oz Plain flour 

4oz Margarine 

2 tbsp Icing sugar 

3-4 tbsps Cold Water 

FOR THE CRUMBLE 

2 Handfuls of Plain flour 

1 Handful of Brown sugar 

1 Cup of Butter 

2 pinches of Cinnamon or nutmeg 

Method 

You will have to prepare both the mince meat and pastry the night before...

THE NIGHT BEFORE...

1) Empty the two jars of mince meat into a bowl along with the almonds, raisins, sultanas and whiskey and stir 

2) Cover and leave overnight if possible.  

3) In a separate bowl, combine the flour, icing sugar and margarine using your fingers, until the mixture I of a breadcrumb consistency 

4) Then add in the water and again mix using your hands (be careful not to over handle the pastry)

5) When the pastry is sturdy enough, empty it onto a surface that had been sprinkled with flour and pat lightly into a rectangular shape 

6) Then wrap the pastry in greaseproof paper, place on a plate and refrigerate overnight

TO ASSEMBLE THE FOLLOWING DAY...

1) Preheat your oven to 220C and grease your tray with melted butter

2) Take your pastry from the fridge and roll out 

3) Cur your pastry using a pastry cutter and place into each slot in your tray

4) Put one to two spoons of mince into each depending on how full you like your pies

5) Sprinkle some of the crumble on top 

6) Bake in the oven at 220C for 10mins and then for a further 15 mins at 180C until golden brown 

6) Leave to cool partially on a wire tray and serve warm with fresh cream or my favourite brandy cream :) 

If you'd rather ordinary mince pies to the crumbly version simply brush egg wash around the pastry on the bottom, cut out a pastry lid and press the two together . You can egg wash the top and they take the same amount of time to bake. 

Dust with icing sugar and serve warm with cream.

MERRY CHRISTMAS!!!

  

Molly's Christmas Dinner Party

The Christmas season really kicked off last weekend when I, along with the other college galz, travelled to Molly's house in Howth for our annual Christmas dinner party. I arrived at the coast road and was immediately in awe once again. There is only one word to describe casa del Molly, and that is FABULOUS! This year, the steep meandering steps which lead to the front door, were dotted with twinkling fairy lights, and, as I neared the house, I could see into the dining area which was decorated beautifully with candles and Christmas crackers. To escape the bitter weather, I hurried into the house and the warmth and smell of delicious food was utterly magical.

Jealousy overwhelmed me once again as I walked into the kitchen in all it's perfection. The Aga, the massive counter space, the pantry, the gorgeous dining area, the huge dining table, the space - my dream kitchen. 

Molly's Menu

STARTER: Homemade Garlic Bread

MAIN: Chicken & Broccoli Bake

DESSERT: Crumbly Strawberry Cheesecake

For starter, Molly served delicious homemade garlic bread which she made on soft rolls, rather than baguette, which I thought was much much tastier. The garlic bread was followed by a scrumptious creamy chicken and broccoli bake. She made a massive dish full which was devoured by the end of the night. I think it's safe to say that everyone loved it. 

For dessert, Molly whipped up a spectacular strawberry cheesecake topped with fresh strawberries and grated chocolate. I insisted on photographing her, dressed ever so festively with the cake, which, she wasn't too happy about, but posed never the less!

The domestic goddess herself

After a few bottles of wine, we weren't the freshest of daisies the following morning, but, the view from Molly's kitchen really made getting out of bed that little bit easier.

Scrumptious Christmas Yule Log

I'm a huge fruit cake, Christmas pudding and mince pie fan, but let's face it, traditional Christmas desserts aren't everyone's cup of tea. Chocolate on the other hand is a pretty safe bet when it comes to guessing favourites so why not try this easy peasy chocolate Yule log this holiday season. This recipe contains no flour so you can easily make it a gluten-free treat for anyone with a gluten intolerance or for anyone who's trying to simply cut gluten out of their diet. For this Yule log, I tweaked Nigella Lawson's recipe ever so slightly and decorated it a little different than suggested. I was really surprised that the cake was so simple to make. Take a look for yourself....  

Ingredients

FOR THE CAKE...

6 Eggs (yolks & whites separated)

150g Caster Sugar

50g Cocoa Powder

1 tsp of Vanilla Extract

FOR THE FILLING...

175g Dark Chocolate

1 tbsp Vanilla Extract 

225g Butter (softened)

250g Icing Sugar

Method

1) Preheat the oven to 180C/ 350F/ Gas Mark4 and line your Swiss roll tin with greaseproof paper

2) Using an electric mixer, whisk your egg whites and 7 tbsp of your caster sugar until the mixture peaks

3) Then scoop that mixture out and place it into another bowl while, again using the mixer, you beat the egg yolks and the remaining sugar until the mixture is pale and mousse like 

4) Add the vanilla extract and the cocoa powder and continue to beat until combined fully

5) Then fold a spoon of the egg white mixture into the other using a metal spoon to keep the mixture light and airy

6) Repeat this step until all the white mixture has been used 

7) Pour the mixture onto your lined tray and place it in the oven for 20 minutes 

8) When finished in the oven, turn the cake over onto a sheet of baking paper that had been dusted with icing sugar to prevent sticking

While your cake is in the oven baking away you can get started on the chocolate filling... 

1) Melt your chocolate by breaking it into small pieces, heating it in the microwave for 30 seconds at a time and stirring after each 30 seconds until fully melted 

2) Pour it into your mixer with the softened butter, the icing sugar and the vanilla extract and mix until the mixture is light and fluffy

3) Then place the mixture to one side while the cake fully cools

To Assemble...

1) Spread a thick layer of the filling onto the cake and starting with the right side, roll it into a Swiss roll shape (be careful, but don't worry if bits break off, you can cover them with the buttercream later)

If you're having problems rolling the log, take a look at this video...
http://www.youtube.com/watch?v=LOs9FgiT6tU

2) Then place the log onto your serving plate and cover in the remaining filling

3) To get the peaked effect, use a pallet knife and spread the buttercream using upwards motions

4) Then dust the log with some icing sugar to get the snowy effect and decorate however you wish - I used ribbon and berries, but you could use holly of whatever you wish! 

The perfect start to the Christmas Season :) 

Chocolate Biscuit Cake Christmas Pudding

I definitely am a huge fan of traditional Christmas Pudding but I think this Christmas Pudding shaped chocolate biscuit cake is a deadly idea if you're not -- A baker at our local Christmas market who runs his own cake business; Cakes by Jonathon, had these on display, and although I haven't tried out the recipe myself, I had to share it for all those who are stuck at home at Christmas watching everyone devouring mince pies, pudding and Christmas Cake!

The recipe is really easy to follow, you simply make an ordinary chocolate biscuit cake mix and instead of using your normal tin you let it set in a pudding bowl. You can then decorate whatever way you like. I suggest melted white chocolate and then a sprig of holly for the top.

INGREDIENTS

8oz/ 230g Digestive Biscuits (broken up)

4oz/ 115g Butter (softened)

4oz/ 115g Caster Sugar

4oz/ 115g Dark Chocolate

1 Egg

1) Cream the butter and sugar together in a bowl

2) Melt the dark chocolate in a bowl over a pot of simmering water and add it to the creamed mixture

3) Lightly beat the egg and add it to the mixture 

4) Add the broken digestive biscuits and mix

5) Line the Pudding Bowl with Grease Proof Paper or else grease the bowl with melted butter

6) Pour the mixture into the bowl and leave to cool in the fridge overnight. 

Strawberry Santas

Well, to be honest I wouldn't really call this a recipe - the picture really explains how to make these really cute Strawberry Santas but I'll share it anyway -- Lets just say that they're a more festive way of having Strawberries and Cream -- yummmmyy .....

INGREDIENTS

Fresh Strawberries (as many as you like)

Fresh Cream (as much as you fancy)

Chocolate Drops (depending on how many Santas you plan on making)

1) Whip the fresh cream

2) Slice off the pointed end of each of your strawberries

3) Place a dollop of cream on and reassemble

4) Place a smaller dollop on top of the hat-like piece of strawberry and 2 small dollops on for buttons

5) Use Chocolate drops or small pieces of chocolate for eyes