Christmas baking/cooking thread.

RentDayBlues · 20-11-2019 5:43pm

scarepanda wrote: »

Thank you! I think I'll do a test run of the gluten free stuff the weekend of the toy show coz I'll be baking stuff for that anyways.

For cookies and the like, can you just swap out regular flour for gluten-free flour? I know you can't really do it for the likes of bread and cakes.

Yes! I am coeliac and always adapt recipes with few disasters!

CheerLouth · 21-11-2019 10:56am

Theoldbook wrote: »

Any suggestions for dessert on Christmas day? We're not big fans of pudding and the kids don't really like things with cream (icecream is fine). Struggling to figure it out!

Trifle with no cream? Jelly & ice cream for the kids & something else for the adults?

21-11-2019 11:32am

Theoldbook wrote: »

Any suggestions for dessert on Christmas day? We're not big fans of pudding and the kids don't really like things with cream (icecream is fine). Struggling to figure it out!

Our Christmas dessert was always vienetta!

SarahLil · 21-11-2019 3:01pm

Theoldbook wrote: »

Any suggestions for dessert on Christmas day? We're not big fans of pudding and the kids don't really like things with cream (icecream is fine). Struggling to figure it out!

Romantica ice cream cake, usually on special offer nearer Christmas in most supermarkets

B0jangles · 21-11-2019 3:20pm

Theoldbook wrote: »

Any suggestions for dessert on Christmas day? We're not big fans of pudding and the kids don't really like things with cream (icecream is fine). Struggling to figure it out!

Lidl/Aldi do some really nice frozen desserts around christmas - maybe a tiramisu or some profiteroles would go down well? I know last year Lidl had a croquembouche that looked pretty amazing. I don't see it one the site this year, but Iceland currently listed on the uk site:

https://www.iceland.co.uk/p/iceland-croquembouche-890g/77263.html

VV Just remembered - Dunnes have a chocolate orange viennetta for only 2 euro at the moment, and Lidl do an own-brand cappucino, and a strawberry one VVV

Loughc · 21-11-2019 3:20pm

SarahLil wrote: »

Romantica ice cream cake, usually on special offer nearer Christmas in most supermarkets

This and Viennetta are safe bets and big crowd pleasers.

Posy · 21-11-2019 3:20pm

Chocolate yule log is good for those that like chocolate desserts over Christmas fruity desserts.

Neyite · 21-11-2019 4:39pm

Theoldbook wrote: »

Any suggestions for dessert on Christmas day? We're not big fans of pudding and the kids don't really like things with cream (icecream is fine). Struggling to figure it out!

I've a recipe for a cranberry and chocolate roulade that is really nice. The sharp cranberry is a nice balance for all the chocolate ganache.

I do a trifle but use half cream half mascarpone for the topping.

Murphys also have a blog with recipes of their own home-made ice-cream and I made three flavours last year which was amazing. And I've done brown bread ice-cream in a brandy basket. Brandy baskets are a doddle but are nice for a bit of wow factor.

Cheesecake might also be an option?

CheerLouth · 21-11-2019 5:29pm

Neyite wrote: »

I've a recipe for a cranberry and chocolate roulade that is really nice. The sharp cranberry is a nice balance for all the chocolate ganache.

I do a trifle but use half cream half mascarpone for the topping.

Murphys also have a blog with recipes of their own home-made ice-cream and I made three flavours last year which was amazing. And I've done brown bread ice-cream in a brandy basket. Brandy baskets are a doddle but are nice for a bit of wow factor.

Cheesecake might also be an option?

Can you share the roulade recipe? and link for the ice cream? Thanks!

Neyite · 21-11-2019 6:18pm

CheerLouth wrote: »

Can you share the roulade recipe? and link for the ice cream? Thanks!

Ice Cream. I can personally vouch for the sea salt, butterscotch and dark chocolate chip flavours

Cranberry & Chocolate Roulade.

· 5 eggs
· 100g caster sugar
· 60g plain flour
· 40g cocoa powder
· 1 teaspoon vanilla extract
· 1 teaspoon chocolate extract
· Ganache & Decoration:
· 200g fresh cranberries
· 75g caster sugar
· 400g plain chocolate
· 20g butter
· 200ml double cream
· 1 tablespoon bourbon whiskey
· Chocolate leaves and icing sugar to decorate

Preheat oven to 160c (fan) 180c.
Line a swiss roll tin with baking paper
Beat eggs and sugar until thick. Sift over the flour and cocoa and fold in with the vanilla and chocolate extract. Spread in the tin and bake for 12 -14 mins. Turn onto baking paper sprinkled with sugar. Cool then roll up in the paper.
Half the berries and put the berries sugar and two tablespoons of water in a pan and cook for 7-10 mins. Cool.
Put the chopped chocolate and butter in a bowl. Heat two- thirds of the cream in a pan until almost boiling. Pour over the chocolate and butter and leave for 5 minutes. Add burbon and whisk until light. Adjust the consistency with a little more cream if necessary. Set aside a third of the ganache mix for the frosting. adjust the rest of the ganache with a little more cream for a spreadable consistency.
Unroll the sponge, spread with creamy ganache, Spoon over the cranberries and re roll. Ice the roulade with the ganache frosting and decorate with chocolate holly leaves and a dusting of icing sugar.

Edit - I omitted the chocolate extract as I hadn't any. It's VERY chocolaty regardless so I can't say that it was missed.

ytpe2r5bxkn0c1 · 21-11-2019 7:07pm

Another few pounds of Mincemeat being made as I type. I always add brandy, although none of Mrs S's recipes call for it.

CheerLouth · 22-11-2019 10:24am

Neyite wrote: »

Ice Cream. I can personally vouch for the sea salt, butterscotch and dark chocolate chip flavours

Thanks for those! I don't have an ice cream machine - do you think it will still work out ok?

Neyite · 22-11-2019 3:04pm

CheerLouth wrote: »

Thanks for those! I don't have an ice cream machine - do you think it will still work out ok?

I think so. You can stir it every hour or so manually and it should be ok. That's how I did my brown bread icecream before I got the ice cream maker (which is a cheapo lidl one)

Portion wise, I got 8 scoops out of each recipe.

Theoldbook · 24-11-2019 12:19pm

Thanks for all.the suggestions!

tscul32 · 24-11-2019 3:09pm

Had the last pudding to make this morning (already have 5 small ones done), a half mix for a small dairy free one. Delighted I was going to be finished with cakes (5), mincemeat and puds. Went through the whole thing, half of everything, until the very end where I added the full amount of orange and lemon juice, which I only realised when it looked too wet. Debated going to get more ingredients to bring it up to the full mix cos I hate waste, when I realised I'd also made it with butter instead of stork!! Into the bin it went. And I'm still not done. Can't even do it now cos I've kids over for a birthday party in a few minutes.
Ok, rant over, Happy Christmas ðŸŽ„

24-11-2019 3:46pm

tscul32 wrote: »

Had the last pudding to make this morning (already have 5 small ones done), a half mix for a small dairy free one. Delighted I was going to be finished with cakes (5), mincemeat and puds. Went through the whole thing, half of everything, until the very end where I added the full amount of orange and lemon juice, which I only realised when it looked too wet. Debated going to get more ingredients to bring it up to the full mix cos I hate waste, when I realised I'd also made it with butter instead of stork!! Into the bin it went. And I'm still not done. Can't even do it now cos I've kids over for a birthday party in a few minutes.
Ok, rant over, Happy Christmas &#55356;&#57220;

If this happens again, let pudding sit for a few hours and the fruit should soak up some of the liquid.

tscul32 · 24-11-2019 7:15pm

[Deleted User] wrote: »

If this happens again, let pudding sit for a few hours and the fruit should soak up some of the liquid.

Thanks, but it was too much really. I already leave them for 24hrs before cooking to soak up the liquid and they're perfect. And i really didn't have any use for more puddings, I don't even eat them. Just annoyed at myself.

Loughc · 25-11-2019 10:37pm

scarepanda · 25-11-2019 11:05pm

Heavy cream, is that the same as double cream?

Loughc · 25-11-2019 11:19pm

scarepanda wrote: »

Heavy cream, is that the same as double cream?

Yes indeedy.

Postgrad10 · 26-11-2019 1:15am

Loughc wrote: »

Oh I want some now. Only hot choc drinker in the house. It could be dangerous leaving all that to me. Is it any good the day after?

Loughc · 26-11-2019 9:51am

Postgrad10 wrote: »

Oh I want some now. Only hot choc drinker in the house. It could be dangerous leaving all that to me. Is it any good the day after?

Yes you can reheat it.

You just need to make sure you don't bring it to a boil. For that reason, I recommend reheating it on the stovetop until it's hot and steamy (but not boiling), instead of using the microwave where it's harder to control the heat.

scarepanda · 27-11-2019 3:51pm

Guys, anyone here know anywhere in Athlone or Galway (or anywhere in between) that has mini spring form tins in stock that also don't cost an arm and a leg? I need them by Friday, preferably to get tomorrow.

CheerLouth · 28-11-2019 11:13am

Homestore? or Tesco?

scarepanda · 28-11-2019 11:25am

CheerLouth wrote:

Homestore? or Tesco?

Homestore only have them in stock in Longford. Tesco in Athlone and ballinasloe don't have them either. Im going to work it a different way now by trying them in silicon bun moulds. It's only to do a test on a cheesecake coz I've to make a gluten free one this year.

Scarinae · 28-11-2019 7:04pm

I was all set to make gingerbread this weekend but I've just realised that they don't sell golden syrup or treacle in Canada

Canadian recipes all seem to use molasses instead - has anyone ever made gingerbread with molasses? Does it taste as good? Or should I just resign myself to no homemade gingerbread this year?

28-11-2019 7:08pm

Scarinae wrote: »

I was all set to make gingerbread this weekend but I've just realised that they don't sell golden syrup or treacle in Canada

Canadian recipes all seem to use molasses instead - has anyone ever made gingerbread with molasses? Does it taste as good? Or should I just resign myself to no homemade gingerbread this year?

Molasses would be fine. Let us know how you get on.

xDisneyDivax · 03-12-2019 10:13pm

Just finished making final batch of mince pies for the freezer- decided to use up all of foil tin cases and was shocked to see I made 100 mince pies! Some presents sorted now

Day Lewin · 03-12-2019 10:30pm

Scarinae wrote: »

I was all set to make gingerbread this weekend but I've just realised that they don't sell golden syrup or treacle in Canada

Canadian recipes all seem to use molasses instead - has anyone ever made gingerbread with molasses? Does it taste as good? Or should I just resign myself to no homemade gingerbread this year?

Many of the classic European gingerbread recipes were originally made with honey - new sweet honey or old dark honey, or a mixture.

You can almost always substitute molasses for treacle, and honey for golden syrup.

dartboardio · 04-12-2019 2:01am

Practicing my Christmas cupcake designs. Nice light fluffy cupcakes today.

freshpopcorn · 04-12-2019 2:11am

dartboardio wrote: »

Practicing my Christmas cupcake designs. Nice light fluffy cupcakes today.

I like the look of these.
I look festive and most importantly the bun looks decent. Often all you get is loads of butter cream on top of a poor quality queen cake.

CheerLouth · 04-12-2019 10:52am

freshpopcorn wrote: »

Often all you get is loads of butter cream on top of a poor quality queen cake.

Or worse, a shop bought one

newmem · 04-12-2019 3:48pm

Hi

First attempt ever at baking a christmas cake. Am quite happy with how it turned out. Hopefully it tastes ok. Might have another go now that this one looks ok:)

Postgrad10 · 04-12-2019 4:23pm

Looks great to me.

conor_ie · 05-12-2019 8:58am

I'm going to attempt mince pies next week..

05-12-2019 11:08am

conor_ie wrote: »

I'm going to attempt mince pies next week..

The pastry is the most important thing. I always use suet or frytex.

Day Lewin · 05-12-2019 12:32pm

Deleted User wrote: »

The pastry is the most important thing. I always use suet or frytex.

If you can get actual lard (its hard to find, I admit) then it gives the flakiest result;
I mix lard and butter, half-and-half, if I can manage it, for crisp, tender, flaky pastry.

freshpopcorn · 05-12-2019 4:21pm

200 grams of ground almonds are €1.22 at Supervalu for those who maybe making marzipan.
The shamrock stuff is expensive.

conor_ie · 05-12-2019 5:04pm

Deleted User wrote: »

The pastry is the most important thing. I always use suet or frytex.

I usually use the tesco equivalent of stork but I'll keep an eye out for the frytex!

Day Lewin · 05-12-2019 7:35pm

May have made too many.
The pastry is a mixture of lard/butter/and Cookeen
The mincemeat was home-made to my own recipe.

05-12-2019 7:53pm

Day Lewin wrote: »

May have made too many.
The pastry is a mixture of lard/butter/and Cookeen
The mincemeat was home-made to my own recipe.

They look delish! You can NEVER have too many mince pies!

CheerLouth · 06-12-2019 11:39am

Day Lewin wrote: »

May have made too many.
The pastry is a mixture of lard/butter/and Cookeen
The mincemeat was home-made to my own recipe.

I'd love one of them now! Starving is not the word!

conor_ie · 09-12-2019 3:20pm

Here are my mince pies!

Loughc · 09-12-2019 4:40pm

I don't like Mince Pies but my god they look so tasty.

B0jangles · 09-12-2019 5:07pm

Loughc wrote: »

I don't like Mince Pies but my god they look so tasty.

This is no help for people who don't like mincemeat at all, but for anyone like me who does quite like it but finds mince pies to be too dense and sugary, you can mix about 50% diced apple in with the mincemeat and it really lightens the filling up

.

09-12-2019 5:19pm

B0jangles wrote: »

This is no help for people who don't like mincemeat at all, but for anyone like me who does quite like it but finds mince pies to be too dense and sugary, you can mix about 50% diced apple in with the mincemeat and it really lightens the filling up .

I’ve actually done this and put Queen cake mixture on top and it was delicious.

freshpopcorn · 10-12-2019 6:30am

Has anybody tried to make a mincemeat swirl?

You get a sheet of puff pastry and roll it out.
You spread out a layer of mince meat and roll it back up.
Then you cut it into slices and bake.

10-12-2019 9:13am

freshpopcorn wrote: »

Has anybody tried to make a mincemeat swirl?

You get a sheet of puff pastry and roll it out.
You spread out a layer of mince meat and roll it back up.
Then you cut it into slices and bake.

Yep. Again covered the mincemeat with grated apple. Scrumptious.

tscul32 · 10-12-2019 9:21am

freshpopcorn wrote: »

Has anybody tried to make a mincemeat swirl?

You get a sheet of puff pastry and roll it out.
You spread out a layer of mince meat and roll it back up.
Then you cut it into slices and bake.

Sprinkle over some flaked almonds before baking and they're even nicer. I made mincemeat muffins the other day, delicious.

CheerLouth · 10-12-2019 10:00am

freshpopcorn wrote: »

Has anybody tried to make a mincemeat swirl?

You get a sheet of puff pastry and roll it out.
You spread out a layer of mince meat and roll it back up.
Then you cut it into slices and bake.

I think I'll try this at the weekend! Although we were going to try these:
https://messchef.ie/blogs/news/traditional-christmas-biscuits

Christmas baking/cooking thread.

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