Mini Gingerbread Cakes
Elevating the essence of festive indulgence, these individual Christmas cakes are a symphony of flavors and textures, encapsulating the warmth of the holiday season.
Elevating the essence of festive indulgence, these individual Christmas cakes are a symphony of flavors and textures, encapsulating the warmth of the holiday season. The amalgamation cream cheese, sugar, and the aromatic seeds from a vanilla pod, harmoniously combined with the unique touch gingerbread-flavored quark, creates a blissful culinary experience. For those without gingerbread quark, a luxurious alternative of whipped cream infused with cinnamon, gingerbread spice, and cardamom offers an equally delightful substitution. Chilled to perfection in individual stainless steel cylinder molds, these enchanting cakes, adorned with black currants, a dusting of frosting sugar, and a sprig of thyme, are not merely desserts; they are a visual and culinary celebration of the season's magic. Perfectly portioned and visually captivating, these Christmas cakes transform any gathering into a memorable ode to festive indulgence.
Ingredients
Christmas cakes (makes 4 or 5 servings)
1 tub (200g) cream cheese
1 d sugar
1 tub (200g) gingerbread flavoured quark (if you don’t have this available in your country, whipped cream works too.)
3 gelatin leaves
1 tablespoon lemon juice
1 vanilla pod
black currants, frosting sugar and thyme twig for garnishing
oil for brushing the sides of cake moulds
Directions
Individual stainless steal cylinder molds (like the ones you use for tartar) for creating the cake shape. In a large bowl add in the cream cheese, sugar, seeds from the vanilla pod and gingerbread flavoured quark. Gently mix. If you do not have quark, you can separately whip some cream until fluffy and mix that in. Flavour it with spices that you like, such as a teaspoon of cinnamon, gingerbread spice and cardamom.
Meanwhile add the gelatine leaves into a bowl of cold water for 5 minutes until they become soft. Heat a tablespoon of lemon juice on the stone and place the gelatine leaves into it. Before placing them into the lemon juice, squeeze the excess water away from them. Stir for a couple of seconds so the gelatine melts and place this into the bowl with all the other ingredients. Mix well.
Place a piece of aluminium foil on the bottom of each cake mould. Brush the sides with oil. Scoop some cake mixture into each mould. Place clingfilm on top of each one when finished. Refrigerate overnight. When ready to serve, remove the clingfilm from top and place each cake on a little plate. The cake falls through the mould easily. Garnish with black currants, a little bit of frosting sugar and a thyme twig for visual affect.
Easy Lemon Gingerbread cookies
Baking Christmas gingerbread cookies is a nostalgic journey back to the simple joys of childhood, where the warmth of the kitchen and the aroma of festive spices created lasting memories. Making them from scratch, with each measured ingredient and the familiar scent of ginger and cinnamon, is a delightful endeavor that reconnects us to cherished traditions. The process is surprisingly easy, turning the kitchen into a haven of holiday magic. From mixing the dough to cutting out whimsical shapes, the simplicity of crafting these cookies from scratch not only yields delicious treats but also revives the enchantment of Christmases past, making every bite a sweet reminder of the timeless joy that comes with homemade holiday traditions.
Baking Christmas gingerbread cookies is a nostalgic journey back to the simple joys of childhood, where the warmth of the kitchen and the aroma of festive spices created lasting memories. Making them from scratch, with each measured ingredient and the familiar scent of ginger and cinnamon, is a delightful endeavor that reconnects us to cherished traditions. The process is surprisingly easy, turning the kitchen into a haven of holiday magic. From mixing the dough to cutting out whimsical shapes, the simplicity of crafting these cookies from scratch not only yields delicious treats but also revives the enchantment of Christmases past, making every bite a sweet reminder of the timeless joy that comes with homemade holiday traditions.
As our Christmas tree continues to grace our home, the lingering festive spirit beckoned me to embark on a delightful venture: baking gingerbread cookies. Surprisingly, this marked my inaugural attempt at crafting my own gingerbread cookie dough, a venture long overdue. To infuse an extra layer of zest, I decided to incorporate lemon zest into the mix—an inspired addition that has now earned its perennial spot in my recipe. Crafting the dough proved to be a breeze, allowing for the luxury of whipping up a modest batch, perfectly tailored to a single baking tray, as per my preference. The crowning touch came with the decadent dip into melted Daim chocolate, imparting an exquisite flavor that elevated the cookies to a whole new realm. The aromatic symphony of sweet festive spices wafting through the kitchen as I baked these treats on the eve of Christmas Eve created an atmosphere of pure holiday magic. Our family embraced the seasonal spirit with a serene forest walk, accompanied by a thermos of hot glögi and our freshly baked cookies—a prelude to the joyous day that followed. Penning down this recipe serves not just as a sharing of culinary joy but also as a personal pledge to weave this newfound tradition into the fabric of our festive celebrations. I eagerly anticipate the day when our little one can join in this heartwarming tradition, forging lasting memories with each batch of gingerbread goodness.
Ingredients ( 1 baking tray)
1/2 dl syrup
1/2 dl sugar
75g butter
zest of 1 lemon
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground Cardamom
1 teaspoon ground cloves
1 teaspoon gingerbread spice
1 egg
2-3 dl flour
1 teaspoon baking soda
Directions
Boil the butter, sugar, lemon zest, syrup and spices in a saucepan. Cool the mixture. Add in the egg. Add the flour and baking soda. Mix into an even batter. However, do not over mix the batter as this keeps the cookies crisp. If the batter seems too dry, you can add a little bit more melted butter. Place the batter into the fridge for overnight.
The following day, roll the batter out and use your cookie cutters to create shapes. Make sure to use plenty of flour so it does not stick to your surface. Place the raw cookies onto a parchment paper lined baking tray and bake in 200 Celsius degrees for about 5-8 minutes. Leave to cool on a rack and dip a corner of the cookie into some melted chocolate. I used daim-flavoured chocolate that I melted in a bowl over boiling water. Lastly I dusted the cookies with a coating of icing sugar.
Easy Winter Apple Cocktail
As the winter winds start to whisper through the Nordic landscapes, there's nothing quite like cozying up with a delightful Apple Winter Cocktail. Inspired by the rich, spiced flavors of homemade apple juice glögi, this cocktail is a symphony of warmth, depth, and refreshment—a perfect libation for the festive season.
Elevate Your Winter Soirée with the Ultimate Apple Winter Cocktail
As the winter winds start to whisper through the Nordic landscapes, there's nothing quite like cozying up with a delightful Apple Winter Cocktail. Inspired by the rich, spiced flavors of homemade apple juice glögi, this cocktail is a symphony of warmth, depth, and refreshment—a perfect libation for the festive season.
Ingredients:
About 2 cups of good quality apple juice
About 1 cup of apple-flavored soda (or experiment with champagne/prosecco)
A splash of your favorite gin or alcohol
Christmas spices: Cinnamon stick, cloves, dried ginger, clementine slices
1-2 egg whites (optional, but adds a frothy touch)
Handful of ice
Garnish:
Dried clementine slices
To make dried clementine slices, thinly slice clementines and arrange the slices on a parchment-lined baking sheet. Bake in a low oven (around 200°F or 93°C) for 2-3 hours, flipping the slices halfway through, until they are dehydrated and slightly crispy. Allow them to cool before using.
Thyme
Ice
Preparation:
Infuse the Spiced Apple Juice:
In a pot over medium-high heat, pour 2 cups of apple juice.
Add a harmonious blend of Christmas spices—cinnamon stick, cloves, and dried ginger.
Allow it to gently simmer for around 15 minutes, letting the spices weave their magic.
Remove from heat and let it cool for an hour to let the flavors meld. Strain the spices using a sieve.
Store this spiced apple elixir in a Maison jar and refrigerate until you're ready to craft your cocktails.
Dress the Glass with a Sugary Embrace:
Elevate the presentation by creating a sugar-coated rim. Dab honey around the glass rim and gently dip it into brown sugar on a plate.
Crafting the Apple Winter Cocktail:
In a cocktail shaker or Maison jar filled with ice, combine a splash of spiced apple juice, a generous splash of your preferred alcohol, and 1-2 egg whites for a frothy texture.
Shake this mixture vigorously, infusing it with winter's spirit, and pour it into your prepared glass or glasses.
Top it off with the crisp effervescence of apple-flavored soda. Adjust the ratio of apple juice to soda based on your preference for sweetness and fizziness.
Garnish and Delight:
Finish your masterpiece with a dried clementine slice and a sprig of thyme. The visual appeal is as important as the taste!
Consider experimenting with champagne or prosecco instead of soda for an extra touch of sophistication.
Notes and Tips:
Tailor the cocktail to your liking by adjusting the amounts of apple juice and soda.
For a frothier experience, include 1 egg white per serving. However, the cocktail is equally splendid without it.
Feel free to play with the choice of alcohol, letting your favorite spirits dance with the winter spices.
Embrace the festive spirit and sip on the enchanting Apple Winter Cocktail—a delightful symphony of winter flavors that will undoubtedly elevate your holiday gatherings. Cheers to a year of warmth, celebration, and delightful sips!