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Keep The Elves Happy With These 4 Easy Christmas Goodies

Author: Natalie Zahn / Posts / Published: 24/11/2021


It’s the jolliest time of the year! If you’ve been asked to bring yummy Christmas treats to festivities but if you’re like me, who isn’t a star in the kitchen, then fear not! Check out with these scrumptiously easy-to-make Christmas-themed baked goods everyone will love.


1. Gingerbread Trifle:


Is this not the cutest Christmas dessert you have ever seen? Recipe from Delish

Ingredients:

  • 2 Cups heavy cream, very cold.
  • ¼ Cup of granulated sugar
  • ½ tsp Vanilla Extract
  • ¼ tsp Ground Cinnamon
  • 2 Boxes Vanilla pudding mix, prepared according to package instructions
  • 2 Cups Caramel Sauce
  • 2 Cups Crushed gingerbread cookies
  • 8 Whole gingerbread cookies

Method:

  1. 1. Make whipped cream. Combine heavy cream, sugar, vanilla and cinnamon in a large bowl. Beat on high until stiff peaks form.
  2. 2. Crumble gingerbread into the bottom of a trifle dish. Pour ½ of the pudding mixture over the gingerbread. Drizzle caramel on top then add a layer of whipped topping. Line the sides of the trifle dish with whole gingerbread cookies. Repeat with the remaining gingerbread, pudding, and whipping topping. Sprinkle the top with crushed gingerbread cookies, if desired.
  3. 3. Refrigerate for at least 3-4 hours or up to overnight.

Image source: Delish

Image source: Delish

2. Santa Hat Cupcakes:


Don’t just wear Santa hats this Christmas, eat them too with these super easy jolly cupcakes! Recipe from Delish

Ingredients:

  • 1 Box of Chocolate cupcake mix, prepare according to package instructions
  • ½ Cup (1 stick) butter, softened
  • 2 x 227g (8oz) packages cream cheese, softened
  • 3 Cups powdered sugar
  • 1 tsp vanilla extract
  • Red food colouring
  • Red sanding sugar

Method:

  1. 1. Preheat oven to 176 degrees celsius. Line muffin tins with liners. Make chocolate cupcakes according to package directions. Let cool completely.
  2. 2. Make cream cheese frosting: In a large bowl, beat together butter, cream cheese, powdered sugar, and vanilla until light and fluffy.
  3. 3. Transfer about one-third of the frosting to a smaller bowl. Dye the rest of the frosting (in the large bowl) red.
  4. 4. Pipe red frosting onto cupcakes in a conical shape to mimic a Santa hat. Sprinkle with red sanding sugar. Use a smaller star tip pipe the white frosting around the edges.

3. Hot Chocolate Brownie Cups:


An adorable take on the popular hot chocolate, that you can eat! These mini brownie cups are too cute to eat… well almost. Recipe from Delish

Ingredients:

For the Cups

  • 1 Box brownie mix, plus ingredients called for on the box.
  • 283.5g (10oz) mini marshmallows

For the Topping

  • ⅓ Cup semi-sweet chocolate chips
  • 1 Cup chocolate-covered pretzels
  • Red, green, and white sprinkles

Method:

  1. 1. Preheat the oven to 176 degrees celsius and grease a cupcake pan with cooking spray.
  2. 2. Using an ice cream scoop, fill each well in a cupcake pan about ¾ full with brown batter.
  3. 3. Bake until edges look set but centres still look a little undercooked, 12 to 15 minutes.
  4. 4. Remove brownie cups from the oven and press marshmallows into centres. Return to oven until marshmallows puff and melt, 3 to 5 minutes.
  5. 5. Remove from oven and let cool 15 to 20 minutes, then transfer to a cooling rack to cool completely. Once cups are cool, melt chocolate chips in the microwave.
  6. 6. Break off pieces of chocolate-covered pretzels and use melted chocolate to stick them to the sides of cookie cups. Let set.
  7. 7. Drizzle chocolate over the top of marshmallows and garnish with sprinkles. Store in an airtight container for up to 3 days.

Image source: Delish

4. Red Velvet Cake Roll:


Bring some of that vibrant Christmas red onto your dessert table as you make this colour coordinated twisted roll. Not only is this roll absolutely scrumptious but is super easy to make for those who don’t enjoy stepping into the kitchen. Recipe from Better Homes & Gardens

Ingredients:

  • 4 x Eggs
  • ⅓ Cups all-purpose flour
  • 1 Tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp vanilla
  • ⅓ Cup granulated sugar
  • 1 Tbsp red food colouring
  • ½ Cup granulated sugar
  • Powdered sugar
  • 1 Cup frozen light whipped dessert topping, thawed
  • ½ Cup light sour cream
  • ½ tsp vanilla

Method:

  1. 1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of the pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.
  2. 2. Preheat oven to 190.5 degrees celsius (375°F). In a medium mixing bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed for about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.
  3. 3. Thoroughly wash beaters. In another mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.
  4. 4. Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn the cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
  5. 5. For the filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours. Sprinkle cake with additional powdered sugar.

Do you have a favourite Christmas dessert? Please comment and share below.


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Author: Lauren Cappie-Wood / Posts / Published: 18/11/2021

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