Ingredients:

1 tsp. nutmeg powder

2 cups semi sweet chocolate chips

1/2 cup white sugar

3 tbsps. corn syrup

1/2 cup rum

2 1/2 cups crushed vanilla wafers

1/3rd cup confectioners sugar

1/2 cup walnut powder

Method:

1. Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and walnut powder. Mix until evenly distributed. Cover and refrigerate until firm.
2. Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of confectioner' sugar.  Store in a covered container for a week before serving to blend the flavors.

“Get a special ‘Christmas Frosting Kit’ as gift with purchase of the iconic KitchenAid 4.8 L Tilt Head Stand Mixer from 1st-31st December 2014, and make delectable memories this Christmas

CHRISTMAS RED VELVET CAKE

RED VELVET CAKE

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt 1 
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
1 tsp. allspice

Method:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.


In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, allspice and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.


Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.


For the Cream Cheese Frosting:


In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.


“Get a special ‘Christmas Frosting Kit’ as gift with purchase of the iconic KitchenAid 4.8 L Tilt Head Stand Mixer from 1st-31st December 2014, and make delectable memories this Christmas

CHOCOLATE CHRISTMAS BALLS

• 2 x 250 gms chocolate ripple biscuits
• 395 gms condensed milk

Ing

• 2 x 55 gms Cherry Ripe chocolate 

• Ingredients:
• 
  
• 100 gms. chocolate ripple biscuits
• 100 gms. condensed milk
• 1 tsp. nutmeg powder
• 1 bar chocolate
• 1 bar peppermint crisp, roughly chopped
• 1/4 cup roasted sesame seeds, pistachio, cut finely
• Method:
• Process biscuits into fine crumbs.
• Mix biscuits, condensed milk, and chocolate bars together

• Roll into tablespoon-sized balls and roll a few of them in roasted sesame seeds and cut pistachios.
  
• Refrigerate.

“Get a special ‘Christmas Frosting Kit’ as gift with purchase of the iconic KitchenAid 4.8 L Tilt Head Stand Mixer from 1st-31st December 2014, and make delectable memories this Christmas

STEAMED CHRISTMAS PUDDING

STEAMED CHRISTMAS PUDDING

Ingredients

• 
  
•  2 cups mixed dried fruit
•  1/2 cup dried cranberries
•  3/4 cup pitted dried dates, chopped
•  1/4 cup diced dried apricots
•  1 cup sultanas
•  1/2 cup red glace cherries, quartered
•  1 cup firmly packed brown sugar
•  125 gms. butter, chopped
•  1 teaspoon bicarbonate of soda
•  2 teaspoons finely grated orange rind
•  2 eggs, lightly beaten
•  1 cup plain flour
•  1 cup self-raising flour
•  2 teaspoons allspice
•  1/4 cup brandy

Method:

1. 
   
2. Grease an 8-cup-capacity metal pudding steamer. Line base with baking paper.
3. Step 2
   Place mixed dried fruit, cranberries, dates, apricots, sultanas, cherries, sugar, butter and 1 cup cold water in a heavy-based saucepan over medium-high heat. Stir until butter has melted and sugar is dissolved.
4. Step 3
   Bring to the boil. Cook, stirring, for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Transfer to a heatproof bowl. Set aside for 30 minutes to cool.
5. Step 4
   Stir in orange rind, egg, flours and allspice until well combined. Spoon into prepared steamer. Smooth top. Secure lid. Place steamer in a large saucepan. Carefully pour in enough boiling water to come halfway up side of steamer. Cover pan. Place over medium heat. Boil for 4 hours 30 minutes, topping up boiling water during cooking.
6. Step 5
   Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn out pudding and serve warm or cold.

“Get a special ‘Christmas Frosting Kit’ as gift with purchase of the iconic KitchenAid 4.8 L Tilt Head Stand Mixer from 1st-31st December 2014, and make delectable memories this Christmas

CHRISTMAS MACAROONS WITH CHERRIES

HOME MADE CHRISTMAS MACAROONS WITH CHERRY

Ingredients:

1 1/2

cups finely ground almonds (about 6 ounces)

1 1/4

cups powdered sugar

3 

3 egg whites

teaspoon vanilla

1/4

teaspoon salt

1/4

cups granulated sugar  1/2 tsp. cinnamon powder, red cherries for garnishing

4

Method:

1. Line cookie sheets with parchment paper. Draw 1-1/2-inch circles about 1-1/2 inches apart on the parchment paper. Turn paper over; set aside.
2. In a medium bowl stir together the almonds and powdered sugar. In a large mixing bowl combine egg whites, vanilla, and salt. Beat with KitchenAid electric mixer on medium speed until frothy. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until soft peaks form (tips curl). Then stir in cinnamon powder.. Fold in nut mixture.
3. Transfer egg white mixture to a large pastry bag fitted with a 1/2-inch round tip. Pipe 1-1/2-inch flat circles into outlines on the prepared cookie sheets. Let stand for 30 minutes before baking (cookies should feel dry to the touch).
4. Preheat oven to 325 degrees F. Bake for 11 to 12 minutes or until set. Transfer cookies on parchment paper to a wire rack and let cool. Carefully peel cooled cookies off parchment paper.
5. Garnish each macaroon with red cherries and serve for Christmas.

“Get a special ‘Christmas Frosting Kit’ as gift with purchase of the iconic KitchenAid 4.8 L Tilt Head Stand Mixer from 1st-31st December 2014, and make delectable memories this Christmas

HONEY GLAZED RAISIN & CASHEWNUT CHRISTMAS CAKE

HONEY GLAZED RAISIN & CASHEWNUT CHRISTMAS CAKE

1-1/2 cups butter

2 cups sugar

6 eggs, separated

1/2 teaspoon cream of tartar

1 cup milk

3/4 cup milk

1/4 tsp. all spice 

1 teaspoon vanilla

3-1/2 cups wheatflour

1/2 teaspoon salt

2 cups golden raisins

1 cup chopped, dried apricots

1/2 cup chopped candied orange peel

1 cup coarsely chopped walnuts

Beat butter until light and creamy. Gradually add sugar, beating until smooth. Beat egg yolks together lightly and add.

Combine milk, and vanilla. Mix flour and salt together. Alternately add milk mix, flour mix and allspice to butter mix. Fold in fruit and nuts.

Beat egg whites with cream of tartar until stiff but not dry. Fold whites into batter gently but thoroughly. Pour mixture into two buttered and floured six cup molds.

Bake at 275 degrees for 2-1/2 hours or until they test done.

Cool. Unmold.

“Get a special ‘Christmas Frosting Kit’ as gift with purchase of the iconic KitchenAid 4.8 L Tilt Head Stand Mixer from 1st-31st December 2014, and make delectable memories this Christmas.