10 fun and mostly easy Christmas Treats to make

I'm not sure how Christmas sneaks up on me every year, but it's only weeks away and I have a list as long as my arm of fun Christmas Treats I would love to make.

Today I'm doing a round up of some of my favourite treats from Christmas Past here on the Bubble and Sweet Blog.

They are mostly easy fun and easy to make with the exception of the ruffle Christmas Tree and Rudolph Macarons (well they are still fun just a teensy bit harder to make).

Links to the recipes and instructions below:

Ruffled Christmas Tree - I called this the Anit-fruit cake, pretty much as I am not a fan of fruit cake. Made with layers of white chocolate mud cake and chocolate ganache filling, decorated with layers of fondant ruffles and finished with fruity bon bon candy. Find instructions on how to decorate your own pretty ruffled 3D Christmas Tree cake HERE

Pinata 'Fake' Pudding Cake - Chocolate cake decorated to look like a pudding, filled with candy and chocolate coins. Can it get much more fun, I'm not sure but you can find out for yourself by watching this you tube tutorial:


Or clicking over to the blog instructions HERE

Elegant Ornament Cookies - ok these cookies are seriously pretty and pretty easy to make.  CLICK HERE for instructions.

Christmas Nesting Doll Cookies - so seriously these are some of my favourite Christmas cookies ever. I liked working out how to use the same cutter to come up with a set of fun holiday cookies. The snowman ones are super dooper easy to make, trust me ;)

Santa Nesting Doll Cookie CLICK HERE
Snowman Nesting Doll Cookie CLICK HERE
Penguin Nesting Doll Cookie CLICK HERE

Double Sided Christmas Tree Cake Pops - yup you heard right. Double sided cake pops, well ok you've probably seen more around now, but back when I created these it was pure genius! Check out the instructions HERE.
 

Peppermint Candy Cake Pops - these are cute, fun and easy to make. Oh plus delicious, that is always important for me - instructions HERE.

 

Elf in my tummy Cookies - yes once I started with those nesting doll cookies, I couldn't stop. If you could resist you could store these cookies on your shelf ;) Instructions HERE.

Elegant Snowflake cookies - these cookies are a favourite. I love the shape and simplicity and I remake them every year, sometimes with a different flavour, sometimes with a decoration variation. Click HERE for last years version.

Rudolph Macarons - Who could resist these delicious Rudolph macarons. I'd say they were the sweetest thing, but I already have a sweetest thing reindeer cookie (HERE) so that would be dumb. Anyhoo just CLICK HERE to see how I made the Rudolph Mac's.

Peppermint Cookie Fudge - Totally delicious, this fudge make a perfect gift if you can manage to not eat it all. Or perhaps you should do what I we do around here and make up 2 batches right from the start. If you want to whip up your own irresistible fudge Click HERE 

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Christmas Pudding Pinata Cake

Please don't hate me, but I don't like Christmas pudding.

I'm just not that into it.

I guess you probably had a bit of an inkling a few years back when I confessed I didn't care for Christmas fruit cake and created the anti-fruit cake.

It's not the pudding, it's me, I love the idea of it.

So I've come up with a compromise and I think this pudding and I can agree to work together.

I've made a simple buttercream covered chocolate cake shaped like a pudding, covered with some simple fondant decorations and it's filled with chocolate and lollies (CANDY).

Oh yes I think me and this Christmas pudding pinata cake can get along just fine.

I've done up some quick instructions below, but I would recommend checking out my you tube tutorial here:


This cake was inspired by my dislike of pudding and this pinata cake on a subtle revelry.

Christmas Pudding Pinata Cake Instructions.
Although the cake will last for a few days, any coloured candy might bleed a little after a few hours. You can solve this by making as close to serving as possible or filling with wrapped lollies/candy (like the chocolate coins) or you can spread a thin layer of chocolate or ganache over the cut inside of the cake and let set before adding the candy.

I recommend watching the you tube tutorial CLICK HERE which shows me cutting the cake and hollowing it out.



 
Ingredients and Equipment

Chocolate cake baked in a bowl (mine was a mix that would normally make a 22cm chocolate buttercake)
Chocolate butter cream (I used Italian Meringue Buttercream as I had it handy but I would recommend a denser regular buttercream)
Large knife
Chocolate coins
Various lollies (candy)
small knife
spatula
White fondant, red fondant, green fondant
Corn flour/cornstarch
Large irregular cutter (Mine from an Ikea cookie cutter set)
holly cutter

*Note that blue cutter above is from a set of cutters from Ikea. I actually used the larger one. If you don't have one just cut out the shape you want by hand using a sharp knife.

Cut the top off the cake to make a flat base, then cut through the cake around 2 cm (just under an inch) from the bottom to get a flat base.

Using the sharp knife cut into the top domed cake to hollow out the top (see my you tube tutorial)

Place the base onto a cake stand or plate, pile up lollies and coins (candy) into the center.

Spread chocolate buttercream around the edge of the chocolate dome and stick it to the base ensuring the candy stays inside. Then cover the whole cake with chocolate buttercream. Chill if necessary.

Dust workbench with corn flour (cornstarch) and roll out the white fondant. Use cutter (or a knife) to cut out irregular shape to look like the sauce on top of a pudding (see picture). Carefully place onto the top of the buttercream covered cake.

Roll out green fondant onto workbench and cut out 3 holly leaves, use a knife to make indents to look like leaves. Place on top center of cake.

Roll a small piece of red fondant into a ball and place on the top center of the cake.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Elegant Jewelled Snowflake cookies

I made up a list and I checked it twice,

trying to work out who was naught and who was nice.

But seriously my nice list way waaay too long and I really had to cut it back.

In the end I sent out just a few of cookie packages to a couple of people on my nice list.

Well actually the people that I did a cookie swap with last year because I forgot to organise one this year.

It seems Noo from Dessert Menu Please had the same idea and the day after I posted out my treats I received a package with a cracker and inside the sweetest hand drawn little festive cookies :)

Follow random pictures of my life on instagram: http://instagram.com/p/Tewm3zwlAy/

Above is a picture that I posted on my new instagram account. If your following me there you may have seen a few random photo's of my new creative/craft space and other random pictures of my life.

Anyhoo the cookies I sent out are an updated version of the elegant snowflake cookies I made a few years back but I added jelly gems.

Which by the way I am a bit smitten with at the moment.

Oooooohhhhhh Jelly Gems, so pretty..........

The actual cookie was a Christmas inspired cinnamon and cranberry sugar cookie. You can find my recipe in the free online Christmas edition of 'Tickle the Imagination' Magazine if you CLICK HERE.

The original decorating tutorial for the Winter Wonderland Snowflake cookies has a recipe for plain vanilla sugar cookies if your not keen on the Christmassy version. CLICK HERE for the original post and recipe. 

and thank you all so much for reading this year, it always brightens my day to receive comments or see my treats pinned.

From my family to yours wishing you safe and happy Holidays.

Xx
Linda V

Elegant Jewelled Snowflake Cookies

Sugar cookie dough
Snowflake cookie cutter (mine from Bisk-art)
Decorative stamp or embosser
White fondant#
Small plastic rolling pin
brush and water
Jelly Gems
2 round tip (mine was Wilton)
Royal Icing (I used queens royal icing mix from Woolworths - just add water)
Piping bag with small tip
 
edit update - I have a youtube video tutorial on how to make sugar cookie dough

#Fondant dries out pretty quickly so I work with a little fondant at a time covering one or two cookies. The remaining fondant I leave wrapped in a little cling wrap/ glad wrap until I need it.

Line a couple of trays with parchment paper.

Make up batch of sugar cookie dough, chill, roll out on workbench lightly dusted with flour and cut out snowflake cookies.

Pop the cookies onto the prepared trays and put in the freezer for around 15 minutes.
 

Meanwhile preheat over to160C (320 F) and then bake cookies for around 12 - 15 mins.

Remove from oven when they just start to become golden and using the small end of the icing tip quickly remove a small hole from the center of each cookie.

Ooops - no photos of the cookies with holes in them. Just use your imagination :)

Knead fondant until pliable and roll out on a surface lightly dusted with cornflour and using the same snowflake cookie cutter cut out the snowflake shape. Make sure the cookie cutter is clean and dry before you start cutting.

Brush a tiny amount of water onto the cookie and then adhere the snowflake fondant cut out to the cookie, gently rolling on with a small rolling pin if required.

Take the #12 tip and press down to remove a round of fondant from the center of each cookie. I needed to poke it out with the end of my brush.

OK just imagine there is a hole in the middle - I didn't get a picture of one :)

Using a clean foodsafe stamp or embosser press into the middle of each cookie to make a pretty indentation.

Pipe a circle of royal icing around the edge of the round hold in the center of each cookie and place a jelly gem inside using the royal icing to glue it into place.

Pipe decorative dots on the cookie as desired.

Leave out until royal icing is set.

Cookies can be stored in an airtight container at room temperature for a week.

....................

Recipe, photo's and post by Linda Vandermeer author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

Cranberry Christmas cake - Gluten free cooking

I have to be honest generally when I see a cake that is gluten free I mostly shudder. I'm not talking about macarons, or meringues or many of those treats that are meant to be made without the inclusion of flour.

I mean the modified versions of traditional cakes.

Sometimes they are done really well and sometimes..........well it's best not to talk about it.

This cranberry cake is from the first list in that it is meant to be made without the inclusion of flour like a traditional dense and moist flourless nut cake.

But with the exciting addition of cranberries and cinnamon.

The idea for this cake came to be after I was given a kilo of dried frozen cranberries and wondered what in heavens I would do with so many.

I was just about to start work on my lollipop and candy inspired Christmas Cake for this year and with the addition of a little red food color to match the bright exterior this new cake creation was perfect.

 (DIY tutorial on how to make this 3D cake here:  Lollipop and Candy Christmas Cake )

Shop the photo vendors
White plates and bowl from Ikea
Gold fork Christina Re (I picked mine up at DJ's)
Vintage pink tea cup set, cake server and tea strainer
Pink Tea Towel (vintage) Ulster and Weaver 

Sweets on a Stick

and if anyone is looking for last minute Christmas presents in Brisbane, the Bleeding Heart Cafe has copies of my book available right now for purchase. You can email inquiries to: info@bleedingheart.com.au

Flourless Cranberry cake
To make your cake red simply add 1/2tsp red gel food color to the mixture when adding vanilla, if required add more color until the desired shade is achieved.

1 1/2 cups dried cranberries
3 cups water
1 stick cinnamon

175g (6 1/8 oz) almond meal (ground almonds)
50g (1 3/4 oz)hazelnut meal (ground hazelnuts)
200g (7oz) sugar
1 tsp baking powder (gluten free)
5 large eggs
1 tsp vanilla extract


Place cranberries, cinnamon stick and water into a pan, bring to a low simmer and cook uncovered for 1 hour, remove from heat and allow to cool. Discard cinnamon stick, drain mixture through a sieve and reserve cranberry compote (you can reserve liquid to drink or as a drinks mixer if you like).

Preheat oven to 170C ( F) and grease and line a 20cm round baking tin. (I used a springform).

In a large mixing bowl combine almond meal, hazelnut meal, sugar and baking powder.

In a food processor, pulse the cranberries for about 30 seconds.

Add the eggs one at a time and vanilla processing after the addition of each egg. The mixture will be quite frothy and light.

Add the nut mixture and process until well combined. Use a spatula to scrape around the bottom of the bowl to ensure all mixture is combined.

Pour cake batter into prepared tin and bake for 1 hour.

Allow to cool for 5 minutes in tin and then turn out to cool on a wire rack.

Recipe, photo's and post by Linda Vandermeer author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

I love you more than Christmas kids lunch treats

Sometimes you need to throw caution to the wind.

Live a little, love a lot.

Eat sugar sprinkles.

Sushi, fruit, yogurt and healthy sandwiches are great lunch box staples for the kids, but sometimes I like to sneak in a surprise treat like these Christmas sprinkle sandwiches# with a happy note.

When I was growing up we used to call this type of sugar sprinkle sandwich fairy bread and it was a party staple.

I'm sure you don't need the instructions on how to make them but I'll share anyway :)

Take super fresh white bread. Spread with butter, sprinkle one half with sugar sprinkles (non-pariels), cut out a cute Christmas Tree shape on the other half and then press together firmly.

If you don't have green sprinkles don't worry, just use whatever you have handy.

Use a sharp knife to remove crusts (this is an essential step with fairy bread).

Write a note and slip it in the lunchbox with your sprinkly treat.

I used ejector Christmas Tree cutters which came in a set but you can just use regular mini tin cutters, it will work out just the same.

# If you just can't bring yourself to feed your kids sugar for lunch don't despair. Low fat cream cheese spread and sprouts will look awesomely fun too :)

Linda Vandermeer is the author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

Elegant Ornament Cookies

Elegant Ornament Cookies with hand piped royal icing details and jelly jewels.

Yup instead of baking crushed candy into the holes I decided to use the soft jelly jewels for a little extra elegance.

Which by the way jelly gems are the only type of jewels in this household.

and that was the case even before someone kicked in our front door a few weeks back to rob us. Happily our monitored security and vigilant neighbors stepped up immediately and they were only in the house for a total of 1 minute before fleeing.

Otherwise with nothing else of value to steal they might have resorted to taking my jelly jewels in which case you would totally not be enjoying the pictures of these cookies.

Plus the amount of time I have spent on the phone to insurance, police and people re fixing the door has really eaten into my blogging time. So totally inconvenient - don't those thieves know I have cookies to bake and treats to make. 

Anyhoo back to cookies. I am a fan of white on white Christmas cookies. But I did decided to try out a pink and gold version. Except I was all out of luster dust so the hand painting didn't quite come out like I had hoped, but they were still super pretty. I think perhaps I should have used the edible glitter, it's on my list for next time :)


Edit update I have a youtube video tutorial on how to make the sugar cookie cut out dough up:


Shopping/Photo Details
Cookie Cutter - Fancy Flours
Gingham ribbon, cards and small rectangle tin (set) - Greengate - Originated Shop
Jelly Jewels - mine Culpitt from Party Animal Online
Large round Pink Tin - Just Plain Gorgeous (Balmoral QLD)

Elegant Ornament Cookie Instructions

Sugar Cookie Dough (I used the recipe from Sweets on a Stick any good recipe will do)
wooden rolling pin
Ornament Cookie Cutter
White ready roll fondant (I used Bakels)
brush and water
Royal Icing in a piping bag with small plain tip
Jelly Jewels
small rolling pin
Icing tip with large round tip #12

Roll out dough on a lightly floured surface and use ornament cutter to cut out shapes. Place on a tray lined with parchment paper. Chill for 1/2 an hour until firm then bake in preheated oven (160 C or 320 F) for around 15minutes or until golden.

Remove from oven and quickly using the #12 icing tip cut 3 holes into the cookies (look at pictures for examples). Allow cookies to cool for around 5 mins and then transfer to a wire rack to cool completely.

Knead the white fondant and using the small rolling pin roll out on a cornflour (cornstarch) dusted workbench until quite thin. Using the ornament cutter cut out shapes. Brush a small amount of water onto the cookies and then press the fondant on top of the cookie using the rolling pin and gently pressing into place. Use the # 12 tip to press out 3 holes in the fondant ensuring they are in the same spot as the holes in the cookie underneath.

Pipe the desired design onto the cookie with the royal icing and allow to set.

Finally pipe a little royal icing into each hole (I piped around the edge of each round) and press the jelly jewel into place.

Linda Vandermeer is the author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

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I'm Lovin' it Party @ Tidy Mom