Welcome to December’s round up of Treat Petite! Christmas may be over for another year, but there are some seriously tasty ideas below that you can bookmark for next year, or even make with leftovers! Thank you to everyone who took part this month, check out Cakeyboi for January’s link up coming soon.
I started things off this month with my Syllabub Star Cups, which make a perfect sweet canape for any party.
The inspiration for this Cinnamon Streusel Cheesecake came from a visit to a pub where they served something of the same name. My boyfriend adores anything cinnamon so it always catches my eye. I took him a piece home as I knew he would love it, and indeed he did. He kindly shared a bite with me and it was so yummy I knew I had to make a homemade version! I really upped the wow factor by adding cinnamon to the base as well as the streusel topping, plus a cinnamon icing drizzled over the top. I think this will be our dessert on Christmas Day!
To make the base I whizzed up 200g disgestive biscuits in a food processor. I also mixed in 2 1/2 tsp cinnamon.
I melted 70g butter and mixed it into the biscuit crumbs. I pressed the mixture into a lined 23″ springform tin and put it in the fridge for 30 minutes to chill.
To make the cheesecake filling I mixed together 575g full fat cream cheese, 3 egg yolks,
135g caster sugar and 1 1/2 tsp vanilla extract until it was smooth.
Using an electric hand mixer I beat the whites from the 3 eggs until stiff and then folded them into the cream cheese mixture.
I took the base out of the fridge and poured the cheesecake mixture on top. I put the tin onto a baking tray as sometimes I find a little butter can leak from springform tins when baking cheesecake.
I baked it for 40 minutes at 180C/160C Fan/350F/Gas Mark 4. Then left it to cool fully before putting it in the fridge to chill.
When it was cold, I whipped up 300ml double cream and spread it all over the top.
For the streusel topping I mixed together 110g melted butter, 190g plain flour, 100g light brown sugar, 2 1/2 tsp cinnamon and a pinch of salt.
I covered the cheesecake generously with the streusel topping. For a final flourish I made some icing using 70g icing sugar, 1 tsp cinnamon and enough water to make it a thick consistency. I drizzled it all over the cheesecake, then dusted over some icing sugar.
The cheesecake was absolutely divine! The cinnamon flavour was just right, the cheesecake was light and fluffy, and the streusel topping was crunchy. I served it at a dinner party and everyone had two slices – the perfect review!
I really love mince pies and finding new ways to eat mincemeat is definitely high on my list of priorities in December. My favourite kind of mincemeat is the luxury versions that are laced with brandy and/or port, as they give it that intense richness. I’ve never made my own mincemeat as I really think you can buy such good quality tasting versions in the shops. If you love mincemeat as much as I do, you’ll also love my Mince Pie Cupcakes With Brandy Buttercream and my Mince Pie Bakewell Squares.
I’ve been kindly given a subscription to Vegetarian Living Magazine by PocketMags and I found this recipe for a Vegan Mincemeat Plait inside. I was immediately drawn to it, plus I had some fast action yeast to use up. I really don’t make bread enough as it can be time consuming, but this recipe is quick enough to make in an evening.
I started by putting 200g strong white bread flour, a pinch of salt and a 7g sachet of fast action yeast into a bowl. I made sure to keep the salt and yeast separate, then mixed everything together.
I warmed up 200ml almond milk in a pan with 1/2 tbsp light brown sugar and 1/2 tsp vanilla extract. I only let it get hot enough so I could still hold my finger in it. I then whisked in 2 tbsp olive oil.
In a food mixer fitted with a dough hook I mixed the flour and milk mixture together for 6 minutes. I put the dough into an oiled bowl, covered it and left it to rise for 30 minutes.
I melted 2 tbsp melted margarine (dairy free if you want this recipe to be vegan) and brushed most of it all over the dough, then I sprinkled over a mixture of 1 tbsp ground cinnamon and 2 tbsp dark brown sugar all over it.
I used a luxury jar of mincemeat (make sure it’s vegetarian as mincemeat can contain suet) and spread 200g of it over the dough.
I rolled the dough into a sausage shape, cut it in half, attached it at the top then twisted the two halves together. I placed it on a lined baking tray and baked it on 220C/200C Fan/425F/Gas Mark 7 for 15 minutes.
I made a glaze from 50g icing sugar, 1 tsp vanilla extract and 1/2 tbsp almond milk. It smelt so good!
As soon as the plait came out of the oven, I covered it in the glaze then left it to cool.
This bake was so yummy, the glaze on top sounds so simple but it’s incredibly delicious! I’m not a vegan, but it’s great to learn an easy vegan friendly recipe for the festive season that tastes amazing and will cater for friends who follow a vegan diet. Also it feels like a much healthier recipe as it doesn’t use any butter or other high fat dairy products.
Put the strong white bread flour, salt and fast action yeast into a bowl, making sure to keep the salt and yeast on separate sides of the bowl, then mix it all together
Warm the 200ml of almond milk in a pan with the light brown sugar and 1/2 tsp of the vanilla extract. Only let it get hot enough so you can still hold your finger in it. Then whisk in the olive oil
In a food mixer fitted with a dough hook mix the flour and milk mixtures together for 6 minutes. Then put the dough into an oiled bowl, cover it and leave it to rise in a warm place for 30 minutes
Flour your work surface and roll the dough out in a rectangular shape. In a bowl mix together the ground cinnamon and dark brown sugar
Melt the margarine and brush most of it (reserve a little) all over the dough, then sprinkle the cinnamon mixture all over it
Spread the mincemeat over the doughRoll the dough into a sausage shape, cut it in half, attach it at the top then twist the two halves together. Place it on a lined baking tray and bake it on 220C/200C Fan/425F/Gas Mark 7 for 15 minutes
While it's baking make a glaze from the icing sugar, 1 tsp of the vanilla extract and 1/2 tbsp of the almond milk
As soon as the plait comes out of the oven, cover it in the glaze then leave it to cool. Slice to serve
My last Bake Box of the year arrived last week and I knew it would inspire me to get baking some Christmas themed treats! I love these Syllabub Star Cups filled with a lemon cream and topped with berries, they are so easy to make and they would be a fabulous sweet canape for your Christmas parties and gatherings! If you want to know more about Bake Box check out my other posts where I made Parisian Treats, Dress Biscuits, a Cherry Traybake and a Midnight Blue Velvet Cake.
This month’s theme was Stars and Snowflakes and inside the box was:
A giant silicone star mould
Set of 5 star cookie cutters
Set of 3 snowflake icing cutters/plungers
15 silicone mini star moulds
A snowflake chocolate decorating sheet
Santa and Snowman embossed cookie cutters
Silver edible glitter
Although I loved everything in this month’s Bake Box, my favourite items were the embossed cookie cutters and the mini star silicone moulds.
There were six delicious looking recipes included with the Bake Box and I decided to make the Syllabub Star Cups as they looked so pretty and it gave me a chance to try out the silicone moulds. My boyfriend’s family were also visiting and I thought they would make a great dessert.
I started by melting 150g dark chocolate and spooning it into each mould. I used a small clean paintbrush (I have one I use for food only) to brush the chocolate up the sides of each mould.
I put the chocolate in the fridge to set, which didn’t take very long, and easily peeled off the silicone moulds.
To make the lemon syllabub filling I whipped together 2 tbsp sieved icing sugar, 200ml double cream and the zest and juice of 1/2 a lemon.
I piped the cream into each chocolate cup. I used a piping bag with the end snipped off.
I got some mint leaves, and chose several small ones. Then I tipped out some frozen berries to choose from. The recipe suggested warming up the berries and making a compote, but I decided to put the frozen ones directly on the cream then let them defrost in the fridge so I could get them out when it was time for dessert.
I put a larger berry like a raspberry, blackberry or cherry into each cup, then surrounded that with the smaller redcurrants and blackcurrants. Finally I added a mint leaf and a dusting of icing sugar. These make such a tasty and easy dessert, and any guests you have over Christmas will be sure to enjoy them! You can even easily adapt them for any dairy free guests by filling them with a coconut cream.
I’m linking these chocolate cups up with this month’s Treat Petite, hosted by me this month, and Cakeyboi on alternate months.
Melt the dark chocolate and spoon it into each mould. Use a small clean paintbrush to brush the chocolate up the sides of each mould
Put the chocolate in the fridge to set, then peel off the silicone moulds
To make the lemon syllabub filling whip together the 2 tbsp of icing sugar, double cream and the lemon
Pipe the cream into each chocolate cup using a piping bag with the end snipped off
Put a larger berry like a raspberry, blackberry or cherry into each cup, then surrounded that with smaller berries like redcurrants and blackcurrants. Finally add a mint leaf and a dusting of icing sugar
As Treat Petite is now themeless, this month once again Anything Goes! So you can enter anything you like, just remember the Treat Petite rules below…
Treat Petite is for all of those delicious bites, which can be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies, macarons and so on. No cakes, puddings, whole loaves – you get the idea… here are those all-important rules:
1. Add your petite treat to the Linky Tool at the bottom of the current month’s post by the 25th of the month, midnight at the latest