THE BAKES OF CHRISTMAS PAST

Hello everyone! In previous years by now i would already got at least two or three Christmas themed baking posts ready to go, oh how times have changed. Since changing the way i eat/lifestyle at the start of the year (which i have touched on in previous posts), i have obviously cut down the amount of unhealthier options by a lot. That being said i do plan on squeezing an all new baking post before the big day later on in the month, until then i am trying to hold off. Keeping in mind that not every one likes to resist the urge to indulge at this time of year, i thought i would share with you a round up of some of my personal favourite festive bakes...

carrot and gingerbread cupcakes | click to bake |

First up is a twist on a cake that Nigella Lawson did last year, but rather than one large cake i made the recipe into cupcake form. Personally for me carrot cake is hands down one of my favourite, along side gingerbread so combine the two together and you are in for a treat. Cupcakes are such an easy thing to make, as you basically have a classic base then all you can do to switch things up is add in any flavouring and decorate how you choose.

mincemeat, pecan and cinnamon crumble bars | click to bake |

Just looking back and remembering how yummy these crumble bars were, just makes me want to either lick the screen or cave and make them right now. I am such a mince pie fan when it comes to Christmas desserts and this is the perfect twist on a classic, which is just a little more modern with the added flavours and textures from the pecans and cinnamon. 

chocolate holly cupcakes | click to bake |

Next up is definitely one for any chocolate lovers out there and even more so if you love both cupcake and anything chocolatey. Yet again this is another cupcake recipe that you can use and decorate as you choose to do, but i personally love how with the added holly shaped icing on top makes the cupcakes look more like Christmas puddings. Another great decoration topping idea is to add some different coloured M&M's placed around and on-top of some black pen icing, for the appearance of fairy lights.

Want another Christmas themed read? Catch up on my previous post for more:

winter scents: the christmas candle edit

xo.

CHRISTMAS BAKING #4: THE BAKES OF CHRISTMAS PAST

Hello everyone and welcome back to the forth and final "Christmas Baking" post this December! If you haven't seen any of this years baking instalments so far, i will link them at the end of this post for you to catch up on. With that in mind for the final instalment i thought i would switch things up by doing something different, in the form of sharing a selection of the Christmas bakes from last years blogmas.

| gingerbread cupcakes two ways | click to bake |

First up we have probably one of the most traditional flavour when it comes to Christmas and that is gingerbread, last blogmas i shared this gingerbread cupcakes with two different ways in how to decorate/serve them. The first way was to simply bake/buy some little gingerbread men and place over top of the cinnamon flavoured frosting, the second way was to simply crush some gingerbread/gingerbread men up with a rolling pin before sprinkling over top of the same cinnamon flavoured frosting.

| frangipane mince pies | click to bake |

Next up is a twist on the ever so classic mince pie (which is a pretty big deal if you are from the UK at Christmas) and to me at Christmas i eat as many of them as possible, because they are simply so yummy. Usually the "lid" of the mince pie will either be a simple pastry lid or a pastry star, but i wanted to do something different so i added this yummy frangipane topping instead. If you aren't sure what frangipane is, it is basically an almond-like flavoured cake topping and i also share how to make that from start to finish too.

| hot chocolate cupcakes | click to bake |

Finally we have a cool spin with a classic drink that we all tend to indulge in during the Christmas/Winter months and that drink is a steaming cup of hot chocolate. So for last years blogmas post i shared this super simple hot chocolate cupcake recipe, complete with "whipped cream" style frosting, marshmallows and candy cane decorative straw, which really reminds me of the whole frozen hot chocolates you see in movies.

Catch up on this years "Christmas Baking" instalments...

| christmas baking #1: chocolate holly cupcakes | christmas baking #2: mincemeat, pecan and cinnamon crumble bars | christmas baking #3 carrot + gingerbread cupcakes |

Merry Christmas Everyone!

xo.

CHRISTMAS BAKING #3: CARROT AND GINGERBREAD CUPCAKES

Hello everyone and welcome back to another instalment of my "Sunday Christmas Baking" series this December! When it comes to Christmas is it honestly Christmas without something Gingerbread related, whether that be a Starbucks gingerbread latte, a gingerbread man/house or a delicious gingerbread scented candle. With that in mind i wanted a different type of cupcake rather than just gingerbread, then i saw Nigella make a carrot and ginger cake on TV and decided to go from there with an added twist.

to make the carrot and gingerbread cupcakes you will need:

| 165g grated carrot | 160g caster sugar | 150ml sunflower oil | 2 large eggs | 150g plain flour | 50g dried mixed fruit | 1tsp ground ginger | 1/2 tsp bicarbonate soda | 1/2 tsp baking powder |

method:

First things first, you are going to want to pre-heat your oven to gas mark 4/180c/350f and then line your baking trays with the cupcake cases. Then you are going to want to start on your cupcake mixture, take the caster sugar, sunflower oil and eggs and place them all in your mixer or bowl whichever way you prefer to mix your mixture. Then you are going to want to start mixing the ingredients on a low speed and gradually add the flour, ground ginger, bicarbonate soda and baking powder, then slowly start to speed up the mixer. Mix all together until combined and smooth. Once combined you are going to want to take your dried mixed fruit and grated carrot and fold the two ingredients into the mixture. Before baking you are going to want to take your mixture and spoon an amount into your cupcake cases and place in your pre-heated oven for 22-25 minutes, once out of the oven leave to cool completely.

to make the frosting you will need:

| 300g icing sugar | 50g softened butter | 125g mascapone | gingerbread men sprinkles |

method:

For the frosting you are going to want to take the softened butter and place it in a bowl/mixer, beat slightly before adding in the mascapone and beating the two together. Slowly add in the icing sugar (it is better to sift in the icing sugar) and continue to mix until combined. All that is left to do is spoon or pipe on the frosting onto your completely cooled cupcakes and decorate with some little gingerbread men sprinkles (or any sprinkle of choice) or you could simply lightly dust on some ground cinnamon.

Catch up on my previous "christmas baking" posts here...

christmas baking #1: chocolate holly cupcakes

christmas baking #2: mincmeat, pecan and cinnamon crumble bars

xo.

CHRISTMAS BAKING #2: MINCEMEAT, PECAN AND CINNAMON CRUMBLE BARS

Hello everyone and welcome to the second instalment of my "Sunday Christmas Baking" series in December! Mincemeat/Mince pie is such a cult classic when it comes to Christmas time and i swear if i am near a mince pie, i just can't seem to say no i love them that much (i mean i guess it is justifiable as calories don't count at Christmas right?). That being said for this instalment i wanted to do something a little different using mincemeat and i came across with this yummy take on a Christmas classic, including two other flavours i love nuts and cinnamon.

  

to make the mincemeat crumble bars you will need:

| 225g cold unsalted butter diced + extra for greasing | 225g plain flour | 100g semolina | 100g caster sugar | 75g chopped pecans | 450g mincemeat | 1/2 vanilla extract | icing sugar + cinnamon for dusting |

method:

First things first, you are going to want to pre-heat your oven to gas mark 3/136c/275f and grease a rectangular, shallow baking tin well with butter. Next you are going to want to put the plain flour, semolina and the 100g of sugar into a bowl/mixer then add the butter and vanilla then mixing until the mixture just begins to stick together into pea sized lumps to form a crumble mixture. Put half of the mixture into the well-buttered baking tin and press firmly over the base in an even layer using the back of a metal spoon. Next you are going to want to place your mincemeat over the crumble mixture in an even layer. The with the remaining crumble mixture, stir in the chopped pecans and remaining sugar before sprinkling evenly over the top of the mincemeat. All that is left to do then is bake in the oven for 50/60 minutes or until golden brown.

Catch up on last weeks Christmas baking instalment HERE...

xo. 

CHRISTMAS BAKING #1: CHOCOLATE HOLLY CUPCAKES

Hello everyone and welcome to the first baking instalment of December! I wanted to kick Christmas baking off with something simple, yet obviously yummy and chocolate cupcakes tick both of those boxes. This recipe could of course be used at any time of year, all you would have to do is switch up the decoration on top and you would be good to go. Also this particular chocolate "frosting" topping is a new recipe and it is literally heavenly.

to make the cupcakes you will need:

| 12 cupcake cases | 125g self raising flour | 50g cocoa powder | 175g softened unsalted butter | 

| 175g caster sugar | 3 eggs | 1tsp baking powder |

method:

First things first, you are going to want to pre-heat your oven to gas mark 4/180c/350f and then line your baking trays with the cupcake cases. Then you are going to want to start on your cupcake mixture, take the sugar, butter and eggs and place them all in your mixer or bowl whichever way you prefer to make your mixture up. Then you are going to want to start mixing the ingredients on a low speed and gradually add the sifted flour, cocoa powder and baking powder, then slowly start to speed up the mixer. Mix all together until combined and smooth. Next you are going to want to take your mixture and spoon them into your cupcake cases and place in your pre-heated oven for 22-25 minutes, once out of the oven leave to cool completely.

to make the frosting you will need:

| 75g dark chocolate | 35g unsalted butter | 100g mascarpone | 165g icing sugar |

method:

First things first you are going to want to melt the dark chocolate in a bowl, over simmering water and leave to cool. Then to make the frosting/topping you are going to want to beat the butter and the mascarpone together before adding half of the sifted icing sugar, then beat until well combined before adding in the other half of the sifted icing sugar. Add in the cooled melted dark chocolate and mix again until well combined, by adding the dark chocolate it makes the frosting this beautiful moose-like topping that honestly tastes so delicious. All that is left to do then is decorate using some red and green ready roll icing cut into holly shapes and dust with a light sprinkling of icing sugar for a Christmas-y/Snowy effect.

See you tomorrow for an all new post at 5PM GMT...

xo.