Christmas Baking Part 1

Here is my first post on Christmas Baking Part 1.


Toffee Pop Truffles

Take 1 Tub of Cream Cheese and mix in mixer until smooth.  Put a bag of Toffee Pops or after Dinner Mints in a plastic bag or food processor and crush until nearly fine...Mix together with crushed biscuits and cream cheese.  Form into small balls and put onto a baking tray with baking paper and set in the fridge or freezer until firm.  These can be eaten just like this or dipped into melted chocolate.  YUMMY!

Reindeer Cookies - Idea from current Countdown Indulge Magazine

Make Gingerbread Men and turn upside down so legs at the top.  Ice with chocolate icing or melted chocolate.  Put  a rasberry lolly as the nose in the head area and 2 white choc melts above with a chocolate drop stuck to white chocolate melts with melted chocolate for the eyes.

Christmas Truffles - Idea from current Countdown Indulge Magazine

Makes 20

16 Homebrand milk arrowroot biscuits, coarsley broken
1/4 cup Homebrand dried apricots, finely chopped
375 grams Packet White Chocolate Melts
2/3 cup Homebrand condenced milk
85g Homebrand strawberry Jelly Crystals
85g Homebrand lime Jelly Crystals

Line a baking tray with baking paper.  Use a rolling pin or a food processor to finely crush the biscuits.  Transfer to a large bowl.  Stir in the apricot.

Stir 1/2 cup of chocolate melts and the condenced milk in a small saucepan over low heat for 3-4 mins or until melted and smooth.  Add to the biscuit mixture and stir until well combined.

Roll 2 tsp portions of mixture into balls.  Place on the prepared tray in the fridge for 10 minutes until firm.

Place the strawberry and lime jelly crystals in two small bowls.  Melt the remaining melts following packet ingredients.

Use a Fork to dip one truffle in melted chocolate.  Tap fork on the edge of a bowl to allow excess chocolate to drop off.  Return to the prepared tray and sprinkle with jelly crystals.  Repeat with the remaining truffles, chocolate and jelly crystals.  Set aside until set.


Gift Chocolates - idea from current Countdown Indulge Magazine

200g white chocolate melts
1/4 cup thickened cream
20g Homebrand butter, chopped
1 cup Homebrand rice bubbles
1/2 cup Homebrand desiccated coconut
50g Homebrand red glace cherries, coarsley chopped.
Homebrand desiccated coconut (extra), icing sugar and or cocoa powder to decorate

Place chocolate, cream and butter in a microwave-safe bowl.  Cook on high for 1 1/2 minutes, stirring every 30 seconds until melted and smooth.

Add rice bubbles, coconut and cherries and stir until well combined.  Chill until firm.

Divide mixture into four parts and roll into logs.  Place on a sheet of baking paper.  Cut into 1 cm thick slices (makes about 80).  Create different flavours by rolling in either cocoa, icing sugar or coconut.  Chill.

Raspberry Tarts - Idea from Coundowns Current Indulge Magazine

Makes 22

2 cups Homebrand plain flour
1/4 cup Homebrand icing sugar
150g chilled Homebrand butter, chopped
1 egg yolk
2 Tbsp water
1/4 cup Homebrand raspberry jam
1/2 cup frozen raspberries, thawed
1 Tbps Homebrand White Sugar

Preheat oven to 180C.  Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.  Add the egg yolk and water and process until dough just comes together.  Turn the dough onto a lightly floured surface and knead until smooth.

Heat the jam into a saucepan over med heat for 5 mins or until melted.  Place the thawed raspberries in a bowl and use a fork to coarsley mash.  Add to the jam and stir until combined.

Roll out pastry after being in fridge between 2 sheets of baking paper until 3 mm thick.  Use a 6.5cm round pastry cutter to cut 22 discs from the pastry.  Line 22 30ml patty pans.  Use a fork to prick the bases.

Roll out remaining pastry until 3mm thick.  use a 5cm cutt to cutt 22 stars.  Spoon jam mixture amoung pastry cases.  Top with stars and sprinkle with sugar.  Bake for 20-25 mins or until golden.  Set aside for 15 mins to cool.

This is just the first post of many with baking and Christmas goodies that i will be posting...