Beauty, Lifestyle and Fashion Blog

Sunday, 11 December 2016

Blogmas 11: 3 Quick and Easy Festive Treats

Hi chappes,

Today I wanted to write 3 Christmas recipes - Yule Log, Orange Double Chocolate Cookies and Gingersnap truffles. These are based on Good Food and Zoella's video. 

Yule Log

For the cake

3 egg
85g golden caster sugar

85g plain flour (less 2 tbsp)

2 tbsp cocoa powder
½ tsp baking powder

For the filling & icing
50g butter
140g dark chocolate, broken into squares
1 tbsp golden syrup
284ml pot double cream
200g icing sugar, sifted2-3 extra-strong mint, crushed (optional)
icing sugar and holly sprigs to decorate - ensure you remove the berries before serving

  1. Heat oven to 200C/fan 180C/gas 6. Grease and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and sugar together with an electric whisk for about 8 mins until thick and creamy.
  2. Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
  3. Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
  4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the syrup and 5 tbsp cream. Beat in the icing sugar until smooth. Whisk the remaining cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed mints, if using, then carefully roll up again into a log.
  5. Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch.
  6. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

Orange Double Chocolate Cookies

200g Butter

300g Caster Sugar

1 Large Egg
275g Self-Raising Flour
75g Cocoa Powder
Dash of Milk
1 Bar Milkybar Chocolate
Bag of mini Terry’s Chocolate Orange Segments

  1. Pop your oven on to 200 degrees celsius
  2. Cream together your butter and sugar
  3. Crack in your egg
  4. Stir in all the dry ingredients
  5. Add a dash of milk if your mixture is looking dry
  6. Break up all of your chocolate and throw it in, using your hands to get it into the dough
  7. Line 2 trays with baking paper (the cookies will spread in the oven so don’t place them close together)
  8. Pick up a 10 small handfuls of cookie dough and place them onto your traysPop them into the oven for 11 minutes – I have found this to be the perfect baking time. 
  9. When you get them out they will not look cooked, it is vital you know this, as it will be very tempting to leave them in for longer and then they’ll be hard and overcooked once they are cool. Just take your cookies out after 11 minutes and leave them to cool for about 30 minutes.(or if you are me eat them whilst they are warm)

Easy Gingersnap Truffles

A pack of gingersnap biscuits
100g/3 Large Spoons of Cream Cheese
1 Bar Milkybar Chocolate
Chocolate Sprinkles / Icing to Decorate

  1. Line a baking sheet with parchment paper and set aside.
  2. Use a blender or food processor to process your cookies until they become very fine crumbs. Add in cream cheese and mix until fully combined. The dough should be moist enough to hold together when you press it into a ball.
  3. Using a tablespoon, shape the dough into 1-inch balls and place onto parchment lined baking sheet. Freeze for about 30 minutes.
  4. When balls have set, prepare the coating by melting your white chocolate in a microwave-safe bowl, stirring periodically to ensure no clumps remain.
  5. Using a toothpick, dip each ball into melted white chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with sprinkles. Repeat until all truffles have been coated.
  6. Refrigerate for ~15 minutes, or until the chocolate has set. Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.

Hope you like this post.

Please follow and comment your favourite Christmas recipe.

Sarah X


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