3D Gingerbread Christmas Tree

O Christmas tree, O Christmas tree
How lovely are your branches......

Really  lovely because they are made from scrumptiously spicy gingerbread with a topping of orange-flavoured "snow" . Made using the Christmas Tree Cake Mould as below from Lake Land.

Ingredients:

• 60g butter
• 60g dark muscovado sugar
• 50g golden syrup
• 50g black treacle
• 120g self-rising flour
• 1 tsp ground ginger
• 1 egg, beaten
• 60ml milk

To decorate: 

• 200g icing sugar, sifted
• ½ tsp orange extract
• Scrumptious Christmas 100s and 1000s

Method:

Preheat oven to 160°C/140°C for fan oven. Lightly grease the mould and set aside.

Place the butter, sugar, golden syrup and treacle into a saucepan and gently heat until the mixture has melted. Set aside for 10-15 minutes to cool slightly.

Sift flour and ground ginger into a large mixing bowl. Pour the cooled butter and sugar mixture into the flour, add the eggs and milk and mix together until well combined.

Pour the gingerbread cake mixture into all of the indents in the mould, filling each one three-quarter full.

Place in the oven and bake for 20-22 minuted or until firm and skewer inserted into the middles of the largest of the filled moulds comes out clean. Leave to cool completely, then remove the cakes from the mould.

Mix together the icing sugar and the orange extract, and add enough water to make the icing runny enough to pipe but stiff enough that it doesn't run ( about 6 tbsp). Add your icing into a disposable pipping bag fitted with a small round nozzle.

To assemble the cake, start off with the round cake piece as the base of the tree. Pipe a little icing onto the top to hold the next layer in place, then stack each of the star shaped cakes, largest to smallest, on top, adding icing between each layer to hold the cakes in place and to decorate with "snow".

Sprinkle over the 100s and 1000s, then dust with a little icing sugar for a finishing touch.

Mini Chocolate Cheesecake

These little beauty are as spectacular as they look. If you adore chocolate then this is the treat for you !. Layer upon layer of chocolate and they all marry together from the crust to the cheesecake and ganache to the whipped cream.

Ingredients

Crust:

• 135g  oreo cookie crumbs
• 28g butter, melted

Cheesecake:

• 340g cream cheese, room temperature
• 100g sugar
• 2 tbsp unsweetened cocoa powder
•  ¼ cup sour cream
• ½ tsp vanilla extract
• 2 eggs
• 115g dark chocolate, melted

Chocolate ganache:

• 85g semi sweet chocolate chips
• ¼ cup double cream

Whipped cream:

• ¾ cup double cream
• 3 tbsp icing sugar
• 3 tbsp cocoa powder
• ½ tsp vanilla extract
• mini chocolate bar for garnish

Method:

Preheat oven to 160°C/140°C for fan oven. Add cupcake liners to a cupcake pan. 

Combine the oreo crumbs and melted butter. Divide the mixture between the cupcakes liner and press into the bottoms.

Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

Reduce oven to 150°C/130°C for fan assist.

In a large bowl, mix the cream cheese, sugar and cocoa until combined. Use low speed to keep less air from getting into the batter which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract. Beat on low speed until well combined.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Stir in the melted chocolate.

Add the filling to each cheesecake cup until cups are mostly full. Bake cheesecake for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes. 

Crack the oven door and allow cheesecake to cool for 15-20 minutes, then out in the fridge to finish cooling. When the cheesecake are cool remove from the pan.

Add the chocolate chips for ganache to a small bowl. Heat the double cream just until it begins to boil. Pour the cream over the chocolate chips and then whisk until melted and smooth.

Add a little chocolate ganache to the top of each cheesecake.

To make the whipped cream, add the double cream, icing sugar, cocoa powder and vanilla to a large mixing bowl and whip on high speed until stiff peaks form.

Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar. Refrigerate cheesecakes until ready to serve.

Roasted Stuffed Seitan Roulade

I find myself at a loss as what to cook at Christmas, that omnivores and vegans alike will enjoy? This roast seitan roulade is the solution you have been looking for. It is simple to make, chock-full of goodness and is completely delicious too!

Packed with veggies, this vegan roast not only looks and tastes impressive, it's economical too. And as with any traditional roasts, it can be eaten as cold cuts and in sandwiches.

Making this roast stuffed seitan roulade is really easy. It looks far more complicated than it actually is.

Ingredients

For the seitan:

• 4 large clove garlic
• 350ml strong vegetable stock, cold
• 2 tbsp olive oil
• 1 tsp Marmite (optional)
• 280g vital wheat gluten
• 25g nutritional yeast flakes
• 2 tsp sweet paprika
• 2 tsp vegetable bouillon powder
• 1tsp fresh rosemary needles
• ½ tsp black pepper

For red cabbage and mushroon stuffing:

• 2 tbsp olive oil
• 150g leeks, washed, trimmed and roughly sliced
• 3 large cloves garlic, smashed
• 150g mushrooms, finely chopped
• 100g red cabbage, chopped
• 50g kale, chopped
• 100g spinach, chopped
• 15g breadcrumbs
• 10g fresh parsley, chopped
• 2 tsp vegetable bouillon powder
• 1/4 tsp black pepper

Method

For the red cabbage and mushroom stuffing: Heat the oil in a pan over a medium heat flame, add the leeks and stir fry for 3-5 minutes until they have softened. 

Add the smashed garlic and continue to stir fry for another couple of minutes.  Turn down the heat to medium and add the red cabbage and kale. Mix well, and allow to cook until the vegetables started to soften.

Mix in the spinach and allow to wilt. Add the breadcrumbs, parsley, bouillon powder and black pepper and mix well.  Cook for another 5 minutes, then turn off the heat. Set aside to cool. You can make this few days in advance, store in an airtight container in the fridge for up to a week.

For the stuffed roulade: Pre heat oven to 180°C/160°C for fan assist oven. In a large mixing bowl, mix together the vital wheat gluten, paprika, rosemary and black pepper.

Using a blender, blitz the garlic, stock, oil and Marmite together and then add to the dry ingredients. Mix well until everything is incorporated and then knead for 5 minutes. 

On a large piece of baking paper, roll out the seitan into a vaguely rectangular shape until it is about 1.5 cm thickness. Layer the cabbage and mushroom stuffing.

Using the baking paper, starting at one of the short ends, carefully roll the seitan up into a log shape. Try not to stretch the seitan as you do this. Press the ends of the seitan together to seal.

Tightly wrap the log in aluminium foil. If your foil is thin, use two or three layers. Tightly twist the ends of the foil to stop it coming undone.

Place the seitan directly onto a shelf in the centre of the oven and cook for 2 hours, turning it over every 30 minutes to ensure even cooking and browning.

Once it is cooked, allow the roast seitan to rest in the wrapping for 20 minutes before slicing. Serve with traditional roast veggie and any other trimmings you fancy.

Apple & Cranberry chutney

Chutney are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats.

Ingredients:

• 1kg cooking apples, peeled and chopped into small chunks
• 500g eating apple, peeled and chopped into large chunks
• 450g onion, sliced
• 50g fresh root ginger, finely chopped
• 1 tsp peppercorns
• 500g granulated sugar
• 250ml cider vinegar
• 500g cranberry

Method:

Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered for about 50 minutes, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.

Add the cranberries, then cook for a further 10 minutes or so until just softened but not burst.

Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Polar Bear Cupcakes

These cute polar bear cupcakes makes a perfect Christmas treats to share with friends and family. An easy & quick Christmas baking recipes to make. Made from sweet fondant icing and delicious desiccated coconut.

Ingredients:

• 125g butter,softened
• 125g caster sugar
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 125g self-rising flour

For the topping:

• 50g butter, softened
• 125g icing sugar
• 1 tbsp milk
• 500g white fondant icing
• 75g desiccated coconut
• 50g black fondant icing

Method:

Preheat the oven to 180°C/160°C for fan oven. Line 12 hole  muffin tin with 12 muffin cases. Beat together the butter and sugar until pale and fluffy. Add the eggs a little at a time, beating well between each addition.

Fold in the vanilla extract and the flour then divide the mixture between the muffin cases. Bake for 15-18 minutes until well risen and golden. Take the cakes out of the tin and leave on a wire rack to cool completely before decorating.

To make the buttercream topping: whisk the butter with a hand-held mixer until pale. Add the icing sugar a spoonful at a time, whisking well between each addition. Add the milk and continue to whisk until the mixture is pale and creamy.

Roll out two thirds of the white fondant icing and cut out 12 circles using 7cm plain pastry cutter, this will form the polar bear's face. Pinch the edge of the icing circles in two places to create the polar bear's ears. Spread a little of the buttercream on the top of each cupcake and then put a circle of fondant icing onto each one.

Divide the remaining fondant into 12 and roll each piece into a small ball. Stick the balls onto the cakes using a dab of water and then brush the whole of the fondant icing lightly with water and dip into the desiccated coconut to coat completely.

Take the black fondant icing and roll out 12 balls for the noses and 24 small balls for the eyes. Use a little of the writing icing to stick these onto the bear's to create the faces.