Hey guys. So you guys all know that it couldn’t be Christmas without at least one baking post. So I’ve decided to do some festive treats for you guys today. Just a reminder that it is the ninth day of My Obscure Christmas, I hope you’ve been loving these posts. Also these treats are not mine, I got them off the internet. But lets get into it shall we?
Cute Christmas Treats
- 125g butter, softened
- 3/4 cup (155g, firmly packed) brown sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 1/4 cup (30g) cocoa powder, sifted
- 100g cream cheese, softened
- 1 cup (150g) icing sugar mixture
- 375g pkt milk chocolate melts
- 2 teaspoons vegetable oil
- 100g white chocolate melts
- Silver cachous, to decorate
Preheat oven to 180°C. Grease and line the base of a round 20cm cake pan. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and cocoa powder and stir until just combined. Spoon into prepared pan and smooth the surface. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.
Break up cake. Process in a food processor until mixture resembles fine crumbs. Transfer to a bowl.
Process the cream cheese and icing sugar in a food processor until smooth and combined. Add to the cake crumbs and stir until well combined.
Line an oven tray with baking paper. Roll tablespoonfuls of cake mixture into balls and place on the prepared tray. Cover with plastic wrap and place in the fridge for 4 hours or until firm.
Place the milk chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add the vegetable oil and stir to combine.
Dip the end of 1 lollypop stick in chocolate then insert into a ball. Return to the tray. Repeat with remaining balls. Set aside for 5 minutes or until set.
Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining balls and chocolate. Set aside for 30 minutes to set.
Place white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir until chocolate melts and is smooth. Set side for 5 minutes to cool slightly. Spoon a little of the melted chocolate onto the top of each cake pop, allowing it to run down the sides slightly. Sprinkle with silver cachous to decorate. Return to polystyrene to set completely.
- 250g butter, at room temperature
- 100g (1/2 cup, firmly packed) brown sugar
- 100g (1/2 cup) caster sugar
- 60ml (1/4 cup) treacle
- 1 egg
- 565g (33/4 cups) plain flour, sifted
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons bicarbonate of soda
- 375g pkt dark chocolate melts, melted
- 1 egg white
- 300g (2 cups) pure icing sugar, sifted
- 3 drops fresh lemon juice
- Silver cachous, to decorate
- Bought chocolates, to fill each box
Use an electric beater to beat the butter, brown sugar, caster sugar and treacle in a large bowl until pale and creamy. Add the egg and beat until well combined. Gradually stir in the flour, ginger, cinnamon and bicarbonate of soda until a soft dough forms, adding a little extra flour if necessary. Turn onto a lightly floured surface and gently knead until smooth. Wrap in plastic wrap and place in the fridge for 20 minutes or until slightly firm.
Preheat oven to 180°C. Line 3 baking trays with non-stick baking paper. Roll out half the dough between 2 sheets of non-stick baking paper until 4mm thick. Cut fifteen 8cm squares from the dough, re-rolling as necessary. Bake on the prepared trays for 10-12 minutes or until light brown. Set aside on trays for 5 minutes to cool before transferring to wire racks to cool completely. Repeat with the remaining dough.
Reserve 5 gingerbread squares for the bases. Use a pastry brush to paint a thin layer of chocolate over the back of the remaining squares. Set aside until set.
Beat the egg white in a bowl until foamy. Gradually beat in icing sugar For a gift to eat, box and all, make the season’s classic spice-scented sweet into a parcel filled with goodies. and lemon juice until a firm icing forms (if it’s too runny, add more sugar).
Transfer icing to a piping bag fitted with a 2mm plain nozzle. Decorate the gingerbread squares with icing and cachous for the sides and lids. Set aside for 6 hours or overnight until set.
Re-melt the remaining chocolate and spoon into a piping bag fitted with a 5mm nozzle. Place 1 reserved gingerbread base on a clean work surface. Use chocolate to join 2 sides to base. Stand in corner of a square cake pan until set. Repeat to join remaining 2 sides. Repeat with the remaining gingerbread squares and chocolate. Fill each box with chocolates. Top with lids.
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 egg
- 3 tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 pound vanilla-flavored candy coating, coarsely chopped
- 20 bite-size chocolate-covered peanut butter cups, unwrapped
- Brown and orange sprinkles or other candies and/or tinted frosting
Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.
Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.
4.) White Chocolate Rice Crispy Treat Cakes
- 3 cups (105g) rice bubbles
- 1 cup (80g) desiccated coconut
- 1/4 cup (40g) gluten-free icing sugar
- 150g white chocolate
- 50g copha, melted
- 100g white chocolate, melted, extra
- 100’s & 1000’s, to decorate
- Red and green Mini M&M’s, to decorate
Cut 4 x 30cm squares of baking paper. Halve diagonally to make 8 triangles. Shape into cones, staple to secure.
Combine rice bubbles, coconut and icing sugar in a large bowl. Place the chocolate and Copha in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3 mins or until chocolate melts and mixture is smooth. Add to rice bubble mixture and stir to combine. Spoon evenly among prepared cones and use the back of a spoon to press lightly. Place on a baking tray in the fridge for 1 hour or until firm.
Remove paper cones from chocolate crackles. Stand on a baking tray. Drizzle cones with extra melted chocolate. Sprinkle with 100’s & 1000’s. Dip Mini M&M’s in extra chocolate and arrange on cone. Set aside to set.
Three days till Christmas guys, get excited. Anyway I hope you enjoyed this blog post, I’m so excited for Christmas though, but who isn’t? Bye!