Tag Archives: Christmas

Christmas Granola

Perfect for Christmas morning!

Do you want to make your house smell like Christmas? Make some of this granola, works like a charm. You will instantly be in the Christmas spirit!

Our homemade Christmas granola is packed with holiday flavor, big clusters of chewy crunchy morsels with cinnamon,  nuts, cranberries and chocolate.

It is also a festive, edible gift when wrapped in a holiday bag and tied with a ribbon. You can also attach a hand written label with the recipe on it.


Prep time : 10 min.

Cooking time : 40 min.

Makes : 7 cups approx.


INGREDIENTS:

5 cups old-fashioned rolled oats
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup Pecans, roughly chopped
1/2 cup Pistachios
1/3 cup Maple syrup
1/3 cup sugar
1/3 cup canola oil
2 teaspoon vanilla extract
1/2 cup dried Cranberries
1/2 cup white chocolate chips,  (or dark)

DIRECTIONS:

Preheat oven to 320° F/ 160° C . Line a large baking sheet with parchment paper. Toss the oats, cinnamon and salt in a large bowl. Add the oil,  the sugar and maple syrup and stir until thoroughly combined. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 20 minutes. Remove from oven and add the nuts and stir to combine. Return to the oven and bake for another 20 minutes or until golden brown.
Allow granola to cool completely in order to get the crunchy clusters. Now add the dried Cranberries and Chocolate chips. Enjoy with milk or yoghurt or by the handful as a snack. 
Store in an airtight container. 

Enjoy!

Tiramisu Cream Puff Christmas Tree

Ready to impress? A dramatic tower of cream puffs filled with Tiramisu cream, held together with melted chocolate. Then finally dusted with lots of confectioners sugar.

It is not as difficult as it looks, but it does require a few steps. I like to make the cream puffs the day before assembling to divide the work. You can also make the filling the day before, whatever works for you best.

Leftover cream puffs can be frozen for up to two months.

A stunning dessert for any special occasion!

INGREDIENTS:

Cream Puffs:

  • 1/2 cup milk
  • 1-1/3 cups water
  • 1 cup butter, cubed
  • 1/2 tsp. salt
  • 1-3/4 cups all-purpose flour
  • 4 large eggs, room temperature

FILLING:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1-2 tsp instant coffee granules
  • 2 tsp instant gelatine powder
  • 1 recipe pastry cream, home made or store bought (about 2 cups)


GLAZE:

  • 1/3 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 1-1/2 teaspoons vanilla extract
  • 1 tsp. instant coffee granules
  • 3 to 6 tablespoons hot water
  • Additional confectioners’ sugar, optional

DIRECTIONS:

In a large saucepan, bring water, milk and butter to a boil. Add flour and salt all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes to cool a little. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Place mixture in a piping bag fitted with a large nozzle and pipe puffs onto baking sheet, about the size of a ping pong ball. You can press the tip of the puffs down with a wet finger to make them nice and round. Bake at 200C / 400F for 25 minutes or until golden brown. Remove to wire racks. Cut a small slit in the side of each puff to allow steam to escape. Cool puffs.
For filling, Prepare creme patisserie, see below if making home made.

In a large bowl, beat cream until soft peaks form add sugar, coffee and intant gelatine powder beat until stiff. Fold in creme patisserie. Place filling in piping bag fitted with a pointed tip and pipe about 1 tablespoon into each puff.

For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted. Remove from the heat. Using a whisk, stir in the confectioners’ sugar, vanilla and coffee granules and enough water to make desired consistency for dipping. Stir until smooth and no lumps appear.

To assemble tree: Dip the bottoms of the puffs into glaze to start building your tree. Start with four puffs in the middle and then form a circle around them That’s your first layer, now continue for the second layer by dipping puffs in chocolate and placing them on the first circle. Continue all the way up until you are at the top. Drizzle remaining glaze over the tree, dust with confectioners sugar just before serving.

Enjoy!

Creme Pattiserie:

  • 4 egg yolks
  • 1/4 cup caster sugar
  • 3 tbsp plain flour
  • 2 tsp cornflour
  • 1 1/4 cup milk

Method:

  • Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
  • Whisk in the flours.
  • Heat the milk in a saucepan until stating to boil.
  • Whisk the milk into the egg mix.
  • Put the whole lot back into the pan, stirring all the time until thick and boiling.
  • Take the pan off the heat – cover with cling-film to prevent a skin from forming.

Cherry Chocolate Chip Bundt Cake

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First of all I want to wish you all a very Merry Christmas!

This year we decided to do the food celebration in our home on Christmas Eve, since we won’t be home on Christmas Day.

I am kind of looking forward to having my food prepared for me on Christmas day, I think it might actually be the first time in my life (as an adult) that I am not cooking.

So, on Christmas Eve we are going to have a buffet style dinner  with lots of bites and appetizers and goodies, no real cooking involved and lots of desserts. Of course, lots of desserts.

I am going to put this cake on the table too and I’m kinda hoping there will some left for Christmas morning. Fingers crossed…

It’s a pretty straight forward cake with just some glacé cherries and chocolate chips since kids don’t like to many “things” in their cake.

And the good part is you can make it a day or two in advance.

Ingredients;

  • 1 C. butter, at room temperature and cut into cubes
  • 1 1/4 C. Caster Sugar , packed
  • 3 large eggs at room  temperature
  • 2 C. Self Rising Cake Flour
  • 4 tbsp. Whole Milk
  • 1 tbsp. Pure Vanilla Extract
  • 25 red   Glace Cherries cut in half
  • 1/2 C. Semi-Sweet Chocolate chips
  • 1 tbsp. flour

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INSTRUCTIONS:

Pre heat oven to 160° C  / 320° F

Butter your Bundt pan very well and dust with flour. Tap of excess flour.

Beat the butter until light and creamy in the bowl of your mixer.

Add the sugar and beat until pale and fluffy.

Add the eggs one at a time, waiting until fully incorporated before adding the next.

Add the vanilla.

Now add the cake flour in two times alternating with the milk.

Toss the chocolate chips and cherries with the tablespoon of flour, add to the batter. Mix it in with a spatula.

Divide the batter over the Bundt pan and even out with a spatula. Place on a rack, just below the middle in the oven.

Bake for about 60 to 70 minutes,  until a wooden skewer comes out dry.

Remove from oven and let cool on rack for at least 20 minutes before turning over the cake.

Decorate with icing or frosting.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Brownie Cookie Squares with Chocolate Fudge Layer brownie-cookies-squares-43

Oven Baked Churros with thick Spanish Mocha hot Chocolate

 

 

Churros bring back great childhood memories for me, we used to get them at the weekly market in my village in Spain, they’d be deep fried and sprinkled with lots of cinnamon sugar. Served in a paper cone. Crunchy and warm, and oh so good.

My version is baked instead of fried. Just because it can get a little heavy otherwise and it’s also less calories this way.

Traditionally these are served with hot thick Spanish chocolate but since I love Coffee, I have made us a Mocha Hot Chocolate. Basically the best of both worlds.

I have sprinkled the Churros with a cookie spice mix (pumpkin spice) .

Some people have this even for breakfast but they are great any time of day and even as a dessert .

 

Serves 4

Ingredients Churros;

  • ½ cup unsalted butter or cooking margarine
  • 1/4 teaspoon salt
  • 1 tbsp. sugar of choice (I use coconut)
  • 1 cup water
  • 1 cup all purpose flour
  • 3 eggs at room temperature
  • 1/2 teaspoon vanilla
  • 1 tsp. mixed spice (like pumpkin spice
  • 1/4 C. powdered sugar of choice
  • cooking spray

Instructions:

Preheat oven to 400° F / 200° C

In a medium saucepan combine the butter, salt, sugar and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken…add the vanilla.

Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.

Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each Churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Mix spice and sugar in a shallow dish.
Spray Churros lightly with cooking spray, and one at a time, transfer them to the dish and sprinkle with spiced sugar. Serve immediately with Spanish hot Chocolate

 

       

Ingredients Spanish Mocha Hot Chocolate;

  • 1/2 C. hot freshly brewed coffee
  • 3 tbsp. cocoa
  • 1/2 tsp. vanilla
  • 5 tbsp. coconut sugar or of choice
  • 2 c. full fat milk (or of choice)
  • 2 tbsp. corn starch mixed with a little water
  • Whipped cream to serves
  • golden mini starts to decorate (optional)

Instructions:

Make the cup of coffee and mix in a saucepan with the cocoa, sugar and vanilla. Mix to dissolve sugar and cocoa completely. Add the milk and stir to combine. Heat until just begins to bubble. Add the corn starch slurry and combine well. Keep stirring frequently and heat thru until thickened, for about 5 more minutes.

Pour into cups and serve with whipped cream and dip the Churros in the hot mocha chocolate.

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.