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.

Red Velvet Cup Cakes with Cream Cheese Frosting

. . . . . . . . . . . . . . . . . . . . . . . . . . .2 1/2 cups plain flour

2 cups sugar

1 tble spn cocoa

1 tspn salt

1 tspn baking soda

2 eggs

1 1/2 cups oil

1 cup buttermilk*

1 tble spn vinegar

1 tspn vanilla

2oz red food colouring**

Preheat oven 180 (I set mine to 170 fan)

Place patty pans into a patty tin

Place in a medium bowl eggs, oil, buttermilk, vinegar, vanilla and food colouring.

Whisk lightly

Place in a different mixing bowl flour, sugar, cocoa, salt and baking soda

Mix well to combine

Add wet ingredients to dry ingredients and mix on medium-high speed for about a minute until completely combined, scraping the sides if necessary

Spoon into patty pans and drop the pan on the counter a few times to release any air bubbles

Bake for 15-20mins until a toothpick inserted comes out clean

When cool frost with Cream Cheese Frosting YUM!

* Add 1 tble spn of white vinegar to a cup of milk and let stand for 10min to make buttermilk (note this is extra to the 1 tble spn of vinegar in the actual recipe)

** I did not use 2oz of food colouring, more like 1/4-1/2 oz of normal (liquid) food colouring and then about 1/4 tspn of gel food colouring

Recipe from bakerella.com

Coco Pop Cheesecake

200g Coco Pops

150g butter, melted
395g condensed milk
3 x 250g packets cream cheese, softened
25g dark chocolate, finely grated

Grease a 22cm springform pan and line the base with baking paper.
Place Coco Pops, butter and 2 tbs of the condensed milk in a food processor and process until combined.
Transfer the mixture to the prepared pan and press it firmly over the base.

Place in the refrigerator for 30 min.
Using an electric beater, whisk the remaining condensed milk with the cream cheese in a large mixing bowl until light and creamy.
Pour over the chocolate base and place in the refrigerate overnight.
Serve topped with grated chocolate.


Recipe from Perth Now

Cream Cheese Icing

250g cream cheese
1/4 cup melted butter
2 cups icing sugar
1/2 tsp vanilla

1 tsp lemon

Beat cream cheese and melted butter

Gradually add the icing sugar (I used more the recommended)

Add vanilla and lemon

Beat until smooth

Kraft Philadelphia

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

SIMPLE CHEESECAKE

1 1/4 cups sweet biscuit crumbs

1/3 cup lemon juice
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
400g can sweetened condensed milk
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted

Combine biscuit crumbs and butter and press into the base of a 20cm springform pan; chill.
Beat PHILADELPHIA using an electric mixer until smooth.
Beat in condensed milk and gelatine mixture until smooth
Add lemon juice and beat until combined.
Pour mixture into prepared base and refrigerate 3 hours or overnight.

Recipe from Philadelphia Cream Cheese Website

Philadelphia Cream Cheese Home