Rocky Road - A Must For Every Christmas

Chocolate Melts

Marshmallows

Jelly Lollies (I like to use Raspberries)

Unsalted Peanuts - optional

Quantities?????

Whatever you like really.

I usually do 1 large 500g bag of marshmallows, 2 packets of lollies, a couple of handfulls of nuts to about 3 x 375g bags of melts

Cut marshmallow and lollies in 1/2 and combine them with the peanuts in a bowl

Melt all the chocolate in a separate bowl

Pour 3/4 of the melted chocolate in with the marshmallows etc and stir until everything is coated well.

Before the chocolate sets spoon onto a tray lined with baking paper and even it all out so there are no big gaps between the marshmallows and it resembles a block.

Spoon the remaining 1/4 of melted chocolate over the top, swirling and smoothing to give a nice finish

Allow to set and cut into pieces to serve

Sometimes I like to drizzle melted white chocolate over the top

Christmas Cake Pops

Made with Oreo and Cream Cheese Truffles (Reindeer Poo)

See recipe here

Make truffles as per recipe above or make you own if you already have a favourite

Place rolled truffle balls into the freezer to firm up a little

When firm dip 1/2 - 3/4 of a truffle ball into the melted milk chocolate and before chocolate sets dip the tip of a stick into melted chocolate and insert straight into the ball. (This will stop the truffle sliding down the stick as the set chocolate will hold them in place)

Repeat for each ball and allow to set.

Now dip the top 1/2 of each ball into melted white chocolate and decorate before the chocolate sets.

I used holly made from fondant icing coloured with gel food colouring. The leaves were cut using a cutter purchased from a cake decorating shop and the berries were individually rolled by hand (boy was that a job lol)

By placing each cake pop (stick) into a styrofoam block once you have dipped them into the white chocolate makes it easier to decorate them and it is also a nice way for presentation if you pre wrap the styrofoam block in christmas paper.

A Different Kind of Fruit Mince Pie (Jamie Oliver Christmas)

Jar of Fruit Mince

Puff Pastry

Filo Pastry

Butter

Icing Sugar to dust

Two muffin trays (12 muffins each)

Jamie Oliver added these extra ingredients (I was too lazy)

Dried Blueberries or Cranberries

Zest of Clementines

Splash of Sherry or Brandy

Flaked Almonds

Egg, beaten

Pre Heat Oven 200c *

Roll out the puff pastry into a 20x40cm square**

(Jamie combined the fruit mince, dried berries, zest and brandy)

Thinly spread the fruit mince over the pastry, leaving a 1cm gap around the edges

Tightly roll up the pastry, lengthways, like a swiss roll

Wrap in cling wrap and place in the fridge to firm up

Butter one sheet of filo pastry with the melted butter then place another sheet on top

Now butter this top sheet of filo pastry

Place both sheets (now stuck together) butter side down onto a muffin tray and ease the pastry into each hole. (you may need to repeat this to cover the whole tray depending on the size of your sheets of pastry)

Brush with melted butter again (this would not have been done yet as the bottom of the sheets are now facing upwards)

Repeat for the other tray

Take the puff pastry roll out of the fridge and cut into 24 slices with a sharp knife

Place each slice, flat side down into a filo lined hole.

Brush with egg***

(This is where Jamie then sprinkled the top of each pie with the flaked almonds)

Bake in the oven for about 25mins until cooked and golden brown

Leave to cool, then crack the individual pies out of the trays

Dust with a little icing sugar before serving

* I lowered oven temperature as I was using fan bake

** I used pre rolled sheets of puff pastry, doubled the thickness of each sheet by sprinkling one sheet with water placing another on top and then gently rolling them together. To get the length required I then joint two (doubled up) sheets together side by side, then trimmed down to size.

*** I dont think I will bother to brush with egg next time as the filo turned out quite dark

A Jamie Oliver Recipe

Christmas Lamingtons - Red and Green

1 packed of red jelly crystals

1 packed of green jelly crystals

Make Lamington squares as per Lamington Recipe

In separate bowls prepare each of the jellies as the directions on packet.

Allow to cool for around an hour, do not allow jelly to set.

Dip cake squares into the jelly mixture until fully coated then roll in coconut

NOTES

I cut the cake squares slightly smaller to make them more bites size.

I used slightly less water than indicated on the packet directions when making up the jelly mix

I also added extra food colouring to the jelly mixture for a brighter coloured lamington

Butter Cookies

500g flour
1 tsp baking powder
2 eggs
200g sugar
Dash of vanilla
250g chilled butter

Combine all ingredients and mix to form a smooth dough.
Refrigerate for 30-40min
Roll out to a thickness of about 3mm and cut out shapes with cookie cutters.
Place on a greased baking tray and bake at 175 for 8-12 mins

Russian Fudge

3 cups sugar

1/2 cup milk

1/2 cup condensed milk

125g butter

1/8 teaspoon salt

1 tablespoon golden syrup

Place all ingredients in a very large microwave safe bowl

Microwave for 15 minutes stirring every 3 minutes

Allow to cool slightly

Then beat with an electric beater until thick

Poor into a lined tin to set

Add vanilla or nuts when beating at the end if you wish

Note : This boils over every time in my microwave even when I use the biggest bowl I have, it only ever boils over the once though.

Also I have noted that its a more creamier fudge if you under cook it but by only a minute or two, no more in case it does not set, suppose it depends on your microwave. If I cook in mine for the full 15mins it comes out as a more crumbly fudge and we prefer it more creamy.

Edmonds Cookery Book

Gingerbread men or cookies

125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate

Line 2 baking trays
Beat the butter and sugar in a bowl until pale and creamy.
Add the golden syrup and egg yolk and beat until combined.
Stir in the flour, ginger, mixed spice and bicarbonate of soda.
Turn onto a lightly floured surface and knead until smooth.
Press dough into a disc.
Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, place egg white in a clean, dry bowl.
Beat until soft peaks form.
Gradually add icing sugar and beat until stiff peaks form.
Divide icing among 3 bowls.
Cover 1 bowl with plastic wrap and place in the fridge.
Add red colouring to 1 bowl and stir until combined.
Add green colouring to remaining bowl and stir until combined.
Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes.
Place on trays about 3cm apart.
Repeat with any excess dough.
Bake in oven for 10 minutes or until brown.
Remove from oven.
Transfer to a rack to cool.
Place prepared icings in small plastic bags.
Cut a small hole in a corner of each bag.
Pipe icing over gingerbread men to decorate.
Finish with Smarties.

Notes
Allow 30 minutes resting time.

Recipe from Taste.com.au

Peppermint Patties:

2 cups (260 grams) confectioners (powdered or icing) sugar

1 1/2 tablespoons (20 grams) unsalted butter, softened

1/4 teaspoon peppermint oil (do not use peppermint extract)

1/4 teaspoon pure vanilla extract

2 tablespoons (30 ml) evaporated milk

Chocolate Coating:

9 ounces (225 grams) semi sweet or bittersweet chocolate, coarsely chopped

1 tablespoon (12 grams) shortening

Peppermint Patties: Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners sugar (powdered or icing).

In the bowl of your electric mixer, or with a hand mixer, beat (on low speed) the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium-high and beat until very creamy (about 2-3 minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls (about 30 - 60 minutes).

Roll the batter into 1 inch (2.54 cm) balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1 1/2 inches (4 cm) in diameter and 1/3 inch (1 cm) thick. Cover and place in the refrigerator until the patties are firm (about one hour).

ChocolateCoating: Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. (You can use 2 forks or a chocolate dippingfork.) Let any excess chocolate drip back into the bowl and then place the patties back on the foil. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm (30 - 60 minutes). Store in the refrigerator in an airtight container (separate layers with parchment paper or wax paper) for up to one month.

Makes 25 - 30 patties.

The Joy of Baking

REINDEER POO (or polar bear poo)

2 packets oreo cookies
250g package cream cheese (softened)
White chocolate

Skewers

Crush cookies
Stir in softened cream cheese using the back of a large spoon to help mash the two together.
Roll the mixture into balls and place on baking paper
Pop in freezer for short amount of time
Melt chocolate as directed on the package
Put balls onto skewers and dip into melted choc and allow to set
You can sprinkle the tops with the crushed cookies for decoration if you wish
Refrigerate and enjoy!

Original Recipe From Bakerella.com