Burns’ Night is fast approaching (25th January) and dessert themes are centered around whiskey and ginger – the two things which make me think of Scotland (sorry Scots!). These chewy ginger cookies have a fresh ginger, ground ginger and crystallized ginger and are rolled in demerera sugar for extra crunch.
I’ll be damned if I can wait for another month to start Valentine’s baking. The Black Forest cupcakes are a standard chocolate cake, filled with cherries and pastry cream, topped with ganache and a cherry and sprinkled with red glitter and hearts.
Oreos have a special kind of reverence for me since I first tried them in Dixie Landings, Walt Disney World, Florida when I was 11 (Y2K). They weren’t just regular Oreos though, they were crushed and mixed into the most amazing milkshakes known to man. These cupcakes have Oreos in the cake and more Oreos in the frosting on top.
I used a multipack of mini Oreo bags, but full sized ones would be fine too. You’ll need around 150g in total.
I never pass up the chance to use my mini loaf pans. Any kind of traybake which is remotely seasonal (cranberries are a Christmas thing afterall) and I rush to the kitchen to make mini loaves. These cranberry mini loaves have white chocolate chips and natural yogurt topping. If you don’t share my love of mini loaves, you could also use a 9×13″ pan.
Rugelach are usually a kind of Jewish Pain aux raisins – a roll of light dough stuffed with currants and cinnamon (like a cinnamon roll but without oodles of gooey icing). These cookies look impressive and taste just like regular rugelach.
A coffee flavoured chocolate frosting which sets due to the high proportion of icing sugar. Before you spread this over cupcakes, allow it to cool and almost set, then stir to remove the crust – otherwise it will crack on the cupcakes.
White chocolate cookies with salty pretzels dotted throughout. Finally a way to use up the pretzels from the Christmas cracker snack packs. If you can’t get regular mini pretzels, pretzel sticks work too. I found them in the Polish section at Tesco.
Happy New Year (almost)! That’s my excuse at least for using the confetti sprinkles I picked up a couple of months back from PoundLand. This confetti cake is similar to carrot cake in consistency – moist and loaded with chunks of soft coconut.