Baileys Cheesecake (No Bake)

Baileys Cheesecake (No Bake)

Baileys is one of my favourite drinks around Christmas, and it’s definitely the drink I’ve missed most while being pregnant! I’ve wanted to make a Baileys Cheesecake for a while as I love to bake with Baileys, it has such a rich and creamy flavour that’s perfect for things like cheesecakes and buttercream. This is another easy no bake cheesecake recipe from me, I’ve added Baileys to both the filling and the whipped cream topping. I’ve decorated the Baileys Cheesecake with Baileys truffles, which if you are a Baileys fan like me you will love! They are fairly easy to get hold of in the UK, or you can order them through Amazon (see link below).

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar.

Once it was smooth with no lumps I added the double cream and the Baileys and whisked until it was very thick and held it’s shape.

Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

The next day I removed it from the tin, and melted the milk chocolate. I piped it all over the cheesecake.

Then I whipped up the double cream with the icing sugar and Baileys, and piped it all around the edges of the cheesecake.

Baileys Cheesecake

To decorate, I chopped the Baileys truffles in half and placed them around the cheesecake on top of the whipped cream. I added some sprinkles too!

Baileys Cheesecake

Oh my, this has to be one of my favourite cheesecakes as I am such a big fan of Baileys and you can taste it in every bite of the Baileys Cheesecake! This would make a fabulous dessert anytime of year, but especially at Christmas!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Zoale and Kat’s 9 Lives.

5 from 3 votes
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Baileys Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 8 tbsp Baileys

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 2 tbsp Baileys
  • 75 g Milk chocolate
  • 8 Baileys truffles optional
  • Sprinkles optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Add the double cream and Baileys and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and Baileys, and pipe it all around the edges of the cheesecake

  9. Cut the Baileys truffles in half and place them on top of the cream, then add some sprinkles if you like

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. this post is NOT sponsored by Baileys – I just love their product!

You can find more of my Cheesecake recipes by clicking here! Or click here for more Christmas recipes!

Baileys Cheesecake

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Mint Chocolate Candy Cane Cookies

Mint Chocolate Candy Cane Cookies

Chocolate and mint are a well loved combination, and these Mint Chocolate Candy Cane Cookies take the flavours to a festive place by adding crushed candy canes. I’ve made the cookies extra chocolatey with chocolate chips in the cookie dough, and then I’ve dipped half of the cookie in dark chocolate. I went for dark chocolate because I love the way it contrasts against the white, red and green of the candy canes, but you can use milk chocolate instead if you prefer. They’re also a really easy cookie recipe to make and don’t take much effort, even the decoration is simple too. These Mint Chocolate Candy Cane Cookies would make great gifts for family and friends at Christmas time!

Jump straight to the recipe!

I started by mixing the butter and caster sugar together, then I added egg and peppermint extract.

Next I mixed in cocoa powder, plain flour and baking powder. I also added some chocolate chips!

I used a spoon to scoop little blobs of the mixture onto lined baking trays.

They baked for 12-14 minutes, I left them to cool completely.

To decorate I melted the dark chocolate and dipped half of the cookies into it, then I sprinkled crushed candy cane onto the wet chocolate so it stuck.

Mint Chocolate Candy Cane Cookies

The Mint Chocolate Candy Cane Cookies were extremely popular with my colleagues – they all disappeared in 30 minutes! I loved the mint chocolate flavour and the crunchy texture of the candy canes with the soft baked cookie dough – divine!

  

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by Turks Who Eat and Food For The Soul.

5 from 5 votes
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Candy Cane Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Caster sugar
  • 1 Egg large
  • 1 tsp Peppermint extract
  • 160 g Plain flour
  • 40 g Cocoa powder
  • 1 tsp Baking powder
  • 60 g Chocolate chips

For decoration

  • 175 g Dark chocolate melted
  • 3 Candy canes crushed

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. Mix the butter and caster sugar together with a spoon in a large bowl until smooth and fluffy

  3. Add the egg and peppermint extract, and mix them in

  4. Mix in the plain flour, cocoa powder and baking powder

  5. Fold in the chocolate chips

  6. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread

  7. Bake the cookies for 12-14 minutes, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  8. Once the cookies are fully cool, lay out a piece of baking paper on the worktop. Dip half of each cookie into the melted dark chocolate and place on the baking paper

  9. Sprinkle some crushed candy cane on the chocolate while it is still wet so it sticks, then leave the chocolate to set

  10. Store in an airtight container and eat within 3 days. They also be frozen

You can find more of my Cookie recipes by clicking here! Or click here for more Christmas recipes!

Mint Chocolate Candy Cane Cookies

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Reindeer Cupcakes

Reindeer Cupcakes

These super cute Reindeer Cupcakes are perfect for Christmas baking, especially if you want to get the kids involved! They will love creating the cute face of Rudolph, and love eating the chocolate cupcake even more! The cupcake and buttercream are an easy chocolate based recipe, and the decorations for the face are made from pretzels snapped in half for antlers, candy eyes, chocolate buttons for the snout and red fondant circles for the nose. If you can find any suitable red sweets or candies for the nose you can use those instead. I think Santa would love a Reindeer Cupcake left out for him on Christmas Eve!

Jump straight to the recipe!

To start I made the sponge by creaming together butter and sugar, whisking in eggs and milk, then whisking in cocoa powder and self raising flour.

   

I divided the mixture between cupcake cases and baked them for 20 minutes, then left to cool.

  

To decorate the Reindeer Cupcakes, I made a chocolate buttercream which I piped onto the sponge. I smoothed it out using a palette knife, then added pretzels for antlers, candy eyes and a chocolate button and red fondant for the nose.

Reindeer Cupcakes

I made all of my Reindeer Cupcakes into red nosed Rudolphs, he is the best reindeer after all!

Reindeer Cupcakes

The Reindeer Cupcakes were super chocolatey and super adorable!

I’m linking this recipe up with Cook Blog Share hosted by Casa Costello, and Fiesta Fridays hosted by Frugal Hausfrau and Everyday Healthy Recipes.

5 from 8 votes
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Reindeer Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 350 g Icing sugar
  • 50 g Cocoa powder
  • 1 1/2 Milk

For decoration

  • Pretzels
  • Red fondant or red sweets
  • Chocolate buttons
  • Candy eyes

Instructions

  1. If you are making the nose from fondant, do this first so they can dry and harden. Roll out your red fondant on a smooth surface dusted with icing sugar, and cut out circles using a 10mm round fondant plunger

  2. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  3. To make the cupcakes, cream together the butter and caster sugar until smooth

  4. Add the eggs and milk, and whisk in

  5. Add the self raising flour, cocoa powder and baking powder and whisk in

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  7. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon

  9. Snap the pretzels in half and stick in the top for the reindeers antlers

  10. Add the candy eyes, then add the chocolate button and stick the red fondant circle or red sweet on top of the button using a little buttercream to make it stick

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

The pretzels will go a little soft from contact with the buttercream after a day or so, so if you're making them the day before, wait to put the pretzels in to keep their crunch!

You can find more of my Cupcake recipes by clicking here! Or click here for more Christmas recipes!

Reindeer Cupcakes

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Terry’s Chocolate Orange Fudge

Terry’s Chocolate Orange Fudge

So I already have a couple of fudge recipes on my blog, but this Terry’s Chocolate Orange Fudge has to be my favourite so far! It’s definitely the fudge I’ve eaten the most of! It’s another easy no boil fudge recipe, which is a technique I absolutely love as it makes life so much easier. Just a bit of melting, some stirring, and then leave it to set and bam – delicious fudge! As we’re approaching Christmas I thought Terry’s Chocolate Orange Fudge was the perfect flavour for the holiday season. This fudge would make a great gift for family and friends, or an even greater gift to yourself!

Jump straight to the recipe!

I started my melting the chocolate and condensed milk together in a pan on a low heat.

Then I stirred in the icing sugar and poured half of the fudge mixture into the lined tin. I covered it with Terry’s Chocolate Orange pieces.

I added the rest of the fudge mixture on top. Then I added blobs of the melted and coloured white chocolate, and used a cocktail stick to swirl it around.

Then I packed the top with more Terry’s Chocolate Orange pieces, and as many mini Terry’s Chocolate Orange pieces as I could fit!

I also added some orange sprinkles I had in the cupboard, just for fun! Then it went into the fridge to set.

Terry's Chocolate Orange Fudge

Damn this Terry’s Chocolate Orange Fudge was GOOD! I ate so much of it and so did my partner! I think I might have to make it again soon!

Terry's Chocolate Orange Fudge

If you can bare to let this out of your house, then the Terry’s Chocolate Orange Fudge would make a fantastic gift for family and friends!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Apply to Face Blog, Cooking Is My Sport, The Not So Creative Cook and Cooking With Aunt Juju.


5 from 3 votes
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Terry's Chocolate Orange Fudge

Servings 36 pieces

Ingredients

For the fudge

  • 300 g Milk Chocolate
  • 100 g Dark Chocolate
  • 397 g Can of condensed milk
  • 130 g Icing sugar sifted
  • 1 Terry's Chocolate Orange
  • 125 g Bag of Terry's Chocolate Orange Minis

For decoration

  • White chocolate optional
  • Orange food colouring optional
  • Orange sprinkles optional

Instructions

  1. Line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it

  2. Put the condensed milk, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts

  3. Once it's fully melted and combined, take the pan off the heat and stir in the icing sugar

  4. Put half of the mixture into the tin and press some of the Terry's Chocolate Orange pieces into it

  5. Put the rest of the fudge mixture over the top, 

  6. Melt the white chocolate and colour it bright orange with the food colouring. Add blobs to the top of the fudge and use a cocktail stick to swirl it around

  7. Then add the rest of the Terry's Chocolate Orange pieces on top, breaking them in half if needed and pressing them in, also add as many Mini Terry's Chocolate Orange pieces as you can fit!

  8. Add some sprinkles if you like, then put in the fridge overnight, or for 3-4 hours to set

  9. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture

  10. If you store the fudge in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge

Recipe Notes

I like to have a mix of milk and dark chocolate as I find full milk can be a bit too sweet, but if you can handle it then you can use 400g milk chocolate instead of 300g milk and 100g dark.

NB. This post is NOT in anyway sponsored by Terry’s – I just love their product!

You can find more of my Fudge recipes by clicking here! Or click here for more Christmas recipes!

Terry's Chocolate Orange Fudge

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Chestnut, Sage & Parmesan Palmiers

Chestnut, Sage & Parmesan Palmiers

During my first Christmas of being fully vegetarian, a shopping trip taught me that vegetarian party food is not that easy to find. After wading through the meat and fish options, you’re pretty much left with only mozzarella sticks and vegetable spring rolls. If you want something a bit more interesting, but also super easy to make, these Chestnut, Sage & Parmesan Palmiers are a perfect canape option. Using ready made pastry and pre-prepared chestnut make this a quick and simple snack to prepare. They’re extremely moreish and I can assure you that meat eaters will love them too, plus they look really pretty! Don’t forget to check the parmesan you use is vegetarian friendly, as some contains rennet which makes it unsuitable.

Jump straight to the recipe!

To make the filling I mashed together the chestnut puree, sage, parmesan and salt.

I rolled out the pastry and spread the filling evenly all over it.

Then I rolled the pastry up from either side until it met in the middle.

I wrapped it up tightly in baking paper and cling film, and put it in the freezer for 15 minutes.

Then I sliced it up and laid the pieces out onto a baking tray.

Chestnut, Sage & Parmesan Palmiers

They baked for 15 minutes until they were golden.

Chestnut, Sage & Parmesan Palmiers

The Chestnut, Sage & Parmesan Palmiers were absolutely yummy, the cheesy flavour and fragrant sage really come through and make you want more and more of these crispy treats!

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijakced By Twins, Bake of the Week hosted by Mummy Mishaps, Simple & In Season hosted by Feeding Boys & A Firefighter, and Fiesta Friday hosted by Cooking With Aunt JuJu and Life Diet Health.

 

5 from 3 votes
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Chestnut, Sage & Parmesan Palmiers

Servings 18

Ingredients

  • 320 g Puff Pastry Sheet
  • 200 g Chestnut Puree
  • 50 g Parmesan (make sure it contains no rennet)
  • 2 tsp Dried sage
  • 1/2 tsp Salt

Instructions

  1. Take the pastry out of the fridge, remove it from the packaging and leave it to come to room temperature for 15 minutes

  2. To make the filling, mash together the chestnut puree, sage, parmesan and salt

  3. Roll out the pastry and spread the filling evenly all over it

  4. Roll the pastry up from either longest side until it meets in the middle

  5. Wrap it up tightly in baking paper and put it in the freezer for 15 minutes, meanwhile pre-heat your oven to 180C Fan/200C/375F/Gas Mark 6

  6. Take the pastry out of the freezer and slice it into pieces about 1cm thick, lay the pieces onto baking paper lined baking trays

  7. Bake them for 15 minutes until they are golden

  8. Serve warm. They can be eaten cold but the pastry won't be as crispy. They can be re-heated on the same temperature for 5 minutes

You can find more of my Savoury recipes by clicking here! Or click here for more Christmas recipes!

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Candy Cane Cheesecake (No Bake)

Candy Cane Cheesecake (No Bake)

In America, it’s popular to send candy cane grams to friends, but this is not a habit we’ve picked up on in the UK as yet. However, candy canes originated in Europe and we certainly have a fondness for eating and decorating our Christmas trees with them. These minty sweet treats inspired me to make a delicious no bake Candy Cane Cheesecake! I’ve made it with an oreo base rather than a biscuit one as the chocolate flavour pairs perfectly with the creamy mint filling. It’s decorated with white chocolate, whipped cream, crushed candy cane and sprinkles. As it’s no bake, it is perfect for making in advance so you can focus on Christmas dinner!

Jump straight to the recipe!

To make the oreo base I whizzed the oreos into crumbs using my food processor.

I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, icing sugar and peppermint extract.

Once it was smooth with no lumps I added the double cream and whisked until it was very thick.

I smoothed the mixture into the tin on top of the oreo base, then put it in the fridge overnight.

To decorate, I melted the white chocolate and piped it all over the cheesecake.

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the Candy Cane Cheesecake.

Candy Cane Cheesecake

I crushed up a candy cane and sprinkled it over the cream, then added candy cane sprinkles in the middle.

Candy Cane Cheesecake

This Candy Cane Cheesecake is absolutely yummy and has just the right amount of minty flavour! The oreo base is the ideal chocolatey partner to the fresh peppermint cheesecake, the white chocolate adds sumptuous sweetness while the candy cane pieces are deliciously crunchy.

Candy Cane Cheesecake

The Candy Cane Cheesecake was absolutely devoured by my friends at a dinner party recently, and me and my boyfriend easily finished off the leftovers! There’s something about the minty taste that counteracts the sweetness and means you can easily polish off a large slice, which is not a bad thing!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Cook Once Eat Twice hosted by Searching For Spice, Bake of the Week hosted by Mummy Mishaps, and Fiesta Friday hosted by Everyday Healthy Recipes and The Not So Creative Cook.

 

5 from 7 votes
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Candy Cane Cheesecake (No Bake)

Servings 12

Ingredients

For the oreo base

  • 300 g Oreos
  • 100 g Butter or baking spread melted

For the cheesecake

  • 750 g Full fat cream cheese
  • 200 g Icing sugar
  • 2 tsp Peppermint extract
  • 300 ml Double cream

For decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g White chocolate
  • 1 Candy cane
  • Candy cane (or red and white) sprinkles

Instructions

  1. To make the oreo base, whizz the oreos into crumbs using a food processor. Or put them in a bowl and bash them up with a rolling pin

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin (you do not need to line the tin). Put it in the fridge for 30 minutes

  3. For the cheesecake filling, use an electric hand whisk or a stand mixer with a whisk attachment to mix together the cream cheese, icing sugar and peppermint extract

  4. Once it is smooth with no lumps, I add the double cream and whisk until it is very thick. You want it to be thick enough so that you have to shake or tap the spoon to get the mixture to drop off

  5. Smooth the mixture into the tin on top of the oreo base, then put it in the fridge overnight or for at least 4 hours to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, melt the white chocolate in a glass bowl in the microwave. Start with a 30 second blast, stir it, then do 10 second blasts stirring in between each one until it's melted. Pour into a small piping bag, snip a little bit off the end and pipe it all over the cheesecake

  8. Whip up the double cream with the icing sugar and vanilla, either by hand or with an electric whisk. Put it into a piping bag fitted with a nozzle (I used a Wilton 2D) and pipe it all around the edges of the cheesecake

  9. Crush up a candy cane (I bashed mine in a bowl with a rolling pin) and sprinkle it over the cream, then add candy cane or red and white sprinkles in the middle

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here! Or click here for more Christmas recipes!

Candy Cane Cheesecake

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Snowball Cupcakes

Snowball Cupcakes

Have you ever had a real snowball fight? Like the ones you see in the movies? I had one back in my university days that went on for hours, and it was great fun. Nowadays I’d rather fight over who gets the last one of my Snowball Cupcakes! These frosty treats are flavoured with a rather tropical ingredient… coconut! It resembles snow perfectly so it had to be part of these Snowball Cupcakes. As did marshmallow fluff, which is a yummy American gooey marshmallow spread that you’ll find in the centre of the cupcakes. Making the snowflake shapes was so easy too with the help of a fondant cutter. The Snowball Cupcakes would also be great for a Disney’s Frozen themed party!

Jump straight to the recipe!

I started by making the snowflake decorations. I got some baby blue fondant and rolled it out, then I cut out snowflake shapes using a cutter. You can find links to the cutters I used at the end of the post.

I creamed together the butter and sugar until smooth.

Then I added the eggs, vanilla, coconut and self raising flour.

I divided the mixture between 12 baby blue cupcake cases.

They baked for 20 minutes until then were golden brown. I left them to cool completely.

Using a cupcake corer, I made holes in the middle of each cake.

  

I filled each hole with marshmallow fluff, which is an amazing spread that is basically like the gooey middle of a hot marshmallow! Find it in Sainsburys, and other supermarkets in the American section.

To decorate the snowball cupcakes I made a vanilla buttercream, then piped it on using a circular nozzle. I dipped the edges in dessicated coconut, then added the snowflake shapes.

These snowball cupcakes were such a hit! My boyfriend put them in his top five favourite things I’ve ever made (and he’s eaten pretty much everything on this blog!) And my sister told me her colleagues were still talking about the snowball cupcakes several days later.

Snowball cupcakes

Tips:

If you can’t find baby blue cupcake cases, you could also use white ones.

The snowflake cutters are really cheap, easy to use and create such a pretty effect. I recommend grabbing one from Amazon on the link below!

If you don’t want to pipe the icing on, just spread it on with a spoon.

You can also use a knife to cut out the holes in the cupcakes if you don’t have a cupcake corer.

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Friday.

 

5 from 5 votes
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Snowball Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 1 tsp Vanilla extract
  • 25 g Dessicated coconut
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla extract

For decoration

  • 100 g Baby blue fondant
  • 75 g Fluff marshmallow spread
  • 25 g Dessicated coconut
  • Icing sugar to dust

Instructions

  1. Start by making the snowflake decorations. Dust a mat or work surface with icing sugar and roll out the fondant

  2. Using a cutter, cut out snowflake shapes and place them on baking or greaseproof paper to dry out and harden

  3. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with 12 light blue cupcake cases, or another colour if you can't find light blue. White would work well

  4. Cream together the butter and caster sugar until smooth

  5. Add the eggs, vanilla and coconut, mix them in

  6. Add the flour and mix it in

  7. Divide the mixture between the cupcake cases, then bake for 20 minutes until then are golden brown. Let them cool completely on a cooling rack

  8. Using a cupcake corer or a knife, make holes in the middle of each cake

  9. Spoon or pipe the marshmallow fluff spread into each hole

  10. Make the buttercream by mixing the ingredients together in a stand mixer or with an electric hand whisk until they are smooth, then put it into a piping bag fitted with a circular nozzle and pipe it onto the cupcakes

  11. Dip the sides of the buttercream in the dessicated coconut, then add the snowflake shape in the centre

You can find more of my Cupcake recipes by clicking here! Or click here for more Christmas recipes!

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Vegan Gingerbread Men

Vegan Gingerbread Men

There are many symbols of Christmas, from holly to Santa Claus, and crackers to Christmas pud. One of my favourites is the gingerbread man with his cute smiling face and rosy cheeks. I am always drawn towards gingerbread man decorations for my tree, and Christmas cards featuring these adorable characters. These vegan gingerbread men are a fun and delicious way to enjoy one of the most charming symbols of Christmas time. It would be great fun to make them with kids and let them get creative with the decorations! They have the perfect balance of sweetness against spicy ginger, making them a tasty treat for the whole family this Christmas.

Jump straight to the recipe!

I started by putting all of the dry ingredients into a bowl and stirring them together.

In a small pan I melted the dairy free spread with the golden syrup and treacle.

I poured the syrup mixture into the dry ingredients and mixed until a dough formed. I wrapped it in cling film and chilled it in the fridge for 1 hour.

Using a pastry mat which I floured well, and a floured rolling pin, I rolled the dough out.

I cut out gingerbread man shapes using a cookie cutter and laid them onto baking trays. Of course you could cut out any shapes you like.

I popped the cut out shapes on the trays into the freezer for 10 minutes, then I baked them for 8-10 minutes.

  

Once they were fully cool I made some icing and piped it onto the biscuits to decorate them. You could also use chocolate to decorate, or leave them plain.

Then the friendly smiling vegan gingerbread men were ready! Are they just the cutest? Almost too cute to eat, but only almost!

vegan gingerbread men

These vegan gingerbread men were absolutely yummy. They are crispy round the edges, then nice and soft in the middle. The punch of ginger flavour is just right, and you get bits of sweet icing in every bite.

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Free From Fridays hosted by Le Coin De Mel, and Fiesta Fridays hosted by Cooking with Aunt Juju and The Frugal Hausfrau.

 

5 from 4 votes
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Vegan Gingerbread Men

Servings 15

Ingredients

For the gingerbread

  • 150 g Plain flour
  • 150 g Wholemeal flour
  • 150 g Light brown sugar
  • 1 tsp Mixed spice
  • 1 1/2 tsp Ground ginger
  • 1 tsp Bicarbonate of soda
  • 60 ml Golden syrup
  • 1/2 tbsp Black treacle
  • 140 g Dairy free butter/margarine

For the icing

  • 75 g Icing sugar
  • Enough water to make a thick paste

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line your baking tray(s) with baking paper

  2. Put both the flours, light brown sugar, bicarbonate of soda, ground ginger, and mixed spice into a large mixing bowl and stir them together

  3. In a small pan on the lowest heat, melt the dairy free spread with the golden syrup and treacle

  4. Pour the syrup mixture into the flour mixture and combine with a wooden spoon until a dough forms. Bring it together more with your hands if needed

  5. Wrap it in cling film and chill it in the fridge for 1 hour

  6. Flour your pastry mat or work surface well, and flour your rolling pin. Roll the dough out and use a cookie cutter to cut out shapes

  7. Lay the cut out dough pieces onto your lined baking tray(s). Keep re-rolling the dough until it is all used

  8. Put the baking trays into the freezer for 10 minutes, this will help the gingerbread keep it's shape when baking

  9. Remove from the freezer and bake them for 8-10 minutes, leave them on the trays for 5 minutes before transferring to a cooling rack

  10. Once they were fully cool, mix the icing sugar with enough cold water to make a thick paste (you don't want it to be runny)

  11. Put the icing into a piping bag and pipe faces, buttons and squiggles onto the gingerbread men. You could also use chocolate to decorate, or leave them plain

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Vegan recipes by clicking here! Or click here for more Christmas recipes!

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Celebrations Rocky Road

Celebrations Rocky Road

There can’t be many families in the UK that haven’t cracked open a tub of Celebrations chocolates over the Christmas period. Each tub is filled with miniature versions of some of the nations most loved chocolate bars – and we all have a favourite! I’m also sure that many families, like me, absolutely love rocky road. It’s so delicious, and simple to make too. This Celebrations rocky road features crunchy digestive biscuits, soft marshmallows and fruity cherries. Then to top it all off, it’s covered in Celebrations chocolates! It’s an absolutely yummy and completely irresistible treat for the festive season!

Jump straight to the recipe!

In a pan on a low heat I melted together the butter, both chocolates and the golden syrup.

Once it was melted and smooth, I poured about a third into a jug and set aside. Then I stirred in the biscuits, marshmallows and glace cherries. I found some vegetarian friendly marshmallows in Sainsburys by a brand called Freedom. You can also find them in Holland & Barrett and online.

I poured the mixture into a lined traybake tin. You can dot the Celebrations in more haphazardly if you like, and pick your favourites, I went for neat rows and equal amounts of each kind. I grabbed the jug of remaining chocolate and poured it all around the rocky road, in between the Celebrations and to fill in any gaps.

Then I put it in the fridge to set which took 2-3 hours. I chopped it up into slices using a sharp knife.

Celebrations Rocky Road

And I sprinkled it all over with icing sugar for that extra festive feel!

Celebrations Rocky Road

This Celebrations Rocky Road was so yummy! The chocolate melts in the mouth, the marshmallows and biscuits add texture and crunch, and it’s a lovely surprise to find out which Celebration chocolates you got in your slice. These Celebrations Rocky Road slices will fly off the plate at all your Christmas gatherings!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, and We Should Cocoa hosted by Tin & Thyme.

 

5 from 2 votes
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Celebrations Rocky Road

Servings 16

Ingredients

  • 450 g Dark chocolate
  • 150 g Milk chocolate
  • 175 g Butter
  • 125 g Golden syrup
  • 100 g Digestive biscuits broken into pieces
  • 75 g Mini pink & white marshmallows gelatine free if serving to vegetarians
  • 100 g Glacé Cherries cut in half (optional or substitute for raisins)
  • 32 Celebrations chocolates

Instructions

  1. Line a 12" x 9" traybake tin with baking paper

  2. In a pan on a low heat melt together the butter, both chocolates and the golden syrup

  3. Once it is melted and smooth, pour about a third into a jug and set aside

  4. Stir in the biscuits, marshmallows and glace cherries

  5. Pour the mixture into the traybake tin and dot the Celebrations chocolates all over, either in neat rows or randomly

  6. Grab the jug of remaining chocolate and pour it all around the rocky road, in between the Celebrations and to fill in any gaps around the edges

  7. Put it in the fridge to set for 2-3 hours

  8. To serve, remove from the tin and chop into slices using a sharp knife

Click here for more Christmas recipes!

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Gingerbread Cupcakes

Gingerbread Cupcakes

After a wonderful weekend spent at The Cake & Bake Show in Manchester, I am fully in the Christmas spirit! What better way to begin celebrating the Christmas season than with these gingerbread cupcakes. Gingerbread flavour and gingerbread men just scream Christmas, they make me feel so festive and ready to curl up under a blanket on the sofa. I’ve infused these gingerbread cupcakes with ground ginger and mixed spice for that classic gingerbread flavour, and there’s also ground ginger in the buttercream for extra yum! I found some absolutely adorable gingerbread men fondant decorations and sprinkles to decorate them with, and you can easily find these online. I’ve linked them below too via Amazon so you can easily recreate every element of this recipe!

Jump straight to the recipe!

To make the gingerbread cupcakes I started by melting the butter, light brown sugar and golden syrup together in a pan on a low heat. I let it cool for 5 minutes.

In a mixing bowl I whisked together the eggs. I added the melted butter mixture, spices and flour, and whisked everything together.

I seperated the mixture into cupcakes cases

They baked on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes until they were golden brown.

To make the buttercream I used my electric mixer to beat together the butter, icing sugar, vanilla extract and ground ginger.

I piped it onto the cupcakes using my Wilton 2D nozzle, then added some little gingerbread icing shapes and sprinkles.

gingerbread cupcakes

These gingerbread cupcakes are absolutely yummy and just looking at them makes me so excited for Christmas! They taste just like gingerbread biscuits in cupcake form, and they look super cute with the little men on top.

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, and Fiesta Friday hosted by Life Diet Health and My Culinary Saga.

 

5 from 4 votes
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Gingerbread Cupcakes

Servings 12

Ingredients

For the cupcakes

  • 175 g Butter or baking spread
  • 75 g Light brown sugar
  • 100 g Golden syrup
  • 3 Eggs large
  • 175 g Self raising flour
  • 1 tsp Ground ginger
  • 1 tsp Mixed spice

For the buttercream

  • 200 g Butter
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla
  • 1 1/2 tsp Ground ginger

For the decoration

  • Gingerbread man fondant shapes optional
  • Gingerbread man sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Melt the butter, light brown sugar and golden syrup together in a pan on a low heat. Let it cool for 5 minutes

  3. In a mixing bowl whisk the eggs together

  4. Add the melted butter mixture and whisk it in

  5. Add the groudn ginger, mixed spice and flour, and whisk it until the flour is fully combined

  6. Divide the mixture equally between the cupcakes cases



  7. Bake them for 20 minutes until they are golden brown, remove them from the tin and place them on a cooling rack to cool down fully

  8. To make the buttercream use an electric hand mixer to beat together the butter, icing sugar, vanilla extract and ground ginger until smooth

  9. Pipe or spread the buttercream onto the cupcakes, then add gingerbread man icing shapes and sprinkles if desired

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cupcake recipes by clicking here! Or click here for more Christmas recipes!

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