24 Dec 2015

Mazurek

No Comments Baking, Bars / Traybakes and Tarts / Pies

A traditional Polish Easter/Christmas cake with chocolate, raisins and peanuts on a shortcrust base. I wanted to make this at Easter but with so many other recipes I didn’t get chance.


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21 Dec 2015

Gingerbread Stars

No Comments Baking and Cookies

Soft, spicy gingerbread cookies with cinnamon icing and Dr Oetker Silver Pearls. Like the Midnight Chocolate Cake and Zimtsterne, these were loosely tied to the Winter solstice. The silver balls aren’t at all like I remembered them as a kid. I was expecting them to llok nice but taste like ball bearings. They were actually crunchy on the outside and soft inside.

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20 Dec 2015

Midnight Chocolate Cake

No Comments Baking and Cupcakes

A light chocolate cake with cream cheese icing in the middle and chocolate ganache on top. The ‘midnight’ part comes from the star sprinkles on top, which symbolise the solstice on 22nd December. As a bonus, I also made a giant whoopie pie from the trimmed top cake domes.


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19 Dec 2015

Zimtsterne

No Comments Baking and Cookies

Despite the success of last years batch of Zimtsterne, I wanted to try a different recipe this year. These are frosted with meringue before baking, and the spices make the flavour really strong.

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17 Dec 2015

Bananas Foster

No Comments Baking, Bars / Traybakes and Breads

This is the USA’s version of a British bread and butter pudding. Originally made in New Orleans, it’s made with bananas baked in custard and is served with a rum caramel sauce.

You can use any type of bread – I used a French stick but in searching for recipes, I found versions which used Italian panettone, croissants and brioche.

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15 Dec 2015

Bündner Nusstorte (Swiss Walnut Pie)

No Comments Baking, Cake and Tarts / Pies

Somewhere between a pecan pie and a caramel tart, a Bündner Nusstorte has a pastry shell filled with walnuts and caramel. The original recipe didn’t use butter for the pastry, but mine wouldn’t hold together with just an egg, so I added 100g when mixing in the food processor so it was more like a regular pie crust. The pastry’s quite sweet, so if you have any scraps you can cut shapes with a cookie cutter and cover them in white chocolate to make white chocolate sugar cookies.

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13 Dec 2015

Gingerbread Cheesecake

No Comments Baking and Cake

All the festive taste of gingerbread, but without the gingerbread. These cheesecakes have a gingersnap crust and the usual blend (cinnamon, nutmeg, cloves) of gingerbread spices.

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12 Dec 2015

Dominosteine

No Comments Baking and Bars / Traybakes

Just like the Eskimos have 300 words for snow, Germany must have close to that many types of different gingerbread (especially at Christmas). Domiosteine are traditional at Christmas and consist of chocolate coated squares with a soft gingerbread base (the Lebkuchen kind, not the hard, biscuit kind),  jelly in the middle, then rum soaked marzipan on top. The marzipan has chunks of chopped walnuts in. This is a fairly time consuming recipe – the gingerbread needs to cool before the other layers are added and the chocolate needs to set before serving.

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06 Dec 2015

Snowy Peaks Cupcakes

No Comments Baking and Cupcakes

I usually do some sort of chocolate cupcakes around Christmas. They’re an easy thing to decorate to look like things – reindeers… bonfires… or in this case, snow covered mountains. The swirl on top is a white chocolate cream cheese frosting.

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05 Dec 2015

Mince Pie Slices

No Comments Baking and Bars / Traybakes

Mince pies don’t always have to be in a pie. These slices are 60% mince pie (the mincemeat part) but also full of nuts, raisins and rum. The puff pastry makes them light and they’re quick to make too (as long as you buy the puff pastry pre-made). As an added bonus, you can make jam tarts with any leftover pastry.

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