Santa Hat Cupcakes

Santa Hat Cupcakes by bakerangel.com

A Merry Christmas to all of you with super sweet Coconut Santa Hat Cupcakes.

Makes about 10 Santa Hat Cupcakes

Ingredients for Coconut Cupcakes:
♥ 1 stick butter, softened
♥ 1/2 cup sugar
♥ 1 tsp. vanilla
♥ 2 eggs
♥ 3 tbsp Malibu
♥ 1/2 cup coconut milk
♥ 2 tsp. baking powder
♥ 1 and 1/3 cup flour

Ingredients for decoration:
♥ 1.7 oz white chocolate chips
♥ 1/3 cup coconut flakes
♥ 1 and 3/4 cup currant juice
♥ 1/2 cup powdered sugar
♥ 1/8 cup cornstarch
♥ 2 stick of butter
♥ 10 Raffaello or small chocolates of your choice

Santa Hat Cupcakes by bakerangel.com

Preheat oven to 325 F

  • Mix butter with sugar and vanilla until creamy
  • Stir in one egg at a time, add Malibu and coconut milk
  • Combine flour with baking powder and add it spoon by spoon
  • Fill the cupcake tins about 2/3 and bake for 18 minutes and let them cool down completely
  • To make the Santa Hat boil currant juice with powdered sugar and reduce to about half, that takes about 10-15 minutes
  • Add cornstarch, reduce heat and let it simmer to thicken the mass (stir well), then let it cool dow completely
  • Melt white chocolate chips  in a chocolate melter and apply a thin layer on the cupcakes
  • Fill coconut flakes in a small bowl and dip in the cupcakes
  • Stir butter until creamy and add cooled currant mass spoon by spoon
  • Put frosting in the refrigerator so it gets a good consistency
  • Transfer to a piping bag fitted with a Wilton ??tip and pipe on the cupcakes and top with a raffaello

Santa Hat Cupcakes by bakerangel.com Santa Hat Cupcakes by bakerangel.com

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Nougat Bambi Christmas Cookies

Nougat Bambi Christmas Cookies by bakerangel.com

My this year’s Christmas Favorites – Nougat Bambi Christmas Cookies ♥
Two cute Bambi cookies, filled with delicious Nougat. On top of the cuteness scale.

Ingredients for Nougat Bambi Christmas Cookies:
♥ 1 stick + 1 tbsp of butter, softened
♥ 3/4 cup icing sugar
♥ 1 egg
♥ pinch of salt
♥ 1 tbsp baking cocoa powder
♥ 2 cup flour
♥ 3.5 oz Nougat

Nougat Bambi Christmas Cookies by bakerangel.com

Preheat oven to 325 F

  • Mix butter with the sugar until creamy, stir in the egg
  • Combine salt, cocoa powder and flour and put into the butter sugar mixture
  • Once everything is mixed well, form dough into a flat piece and chill for at least 2 hour in the refrigerator
  • Roll out dough on a lightly floured surface, about 0.11 – 0.15 inch thin
  • Take a Bambi cookie cuter or any shape you love and cut. Lay half of the Bambis upside down on the baking tray so that the two halves fit well together later
  • Bake for 6 minutes and then let it cool down well
  • Heat up Nougat in a water bath until it gets smooth, then transfer to a piping bag and apply to one-half of a Bambi
  • Then place on the second half Bambi carefully and let the nougat dry
  • If you like mix some powdered sugar and lemon juice, transfer also to a piping bag and apply eyes and dots
  • Cookies can be stored in an airtight container up to 3 weeks

Nougat Bambi Christmas Cookies by bakerangel.com Nougat Bambi Christmas Cookies by bakerangel.com Nougat Bambi Christmas Cookies by bakerangel.com

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Dominosteine – triple layered gingerbread marzipan treats

Dominosteine - triple layered gingerbread marzipan treats by bakerangel.com

Advent season is the time for cookies – and what’s better to start this time with the self made Dominosteine :-). Sure you can get them at the supermarket but they are easily done at home. The taste is worth the time. Juicy gingerbread with fruity jelly and marzipan.

Makes approximately 40 pieces, depending on size.

Ingredients:
♥ 1.4oz butter
♥ 1/3 cup brown sugar
♥ 2.1oz honey
♥ 2 eggs
♥ 1 and 1/2 cup flour
♥ 1/2 tsp. baker’s salt
♥ 1 tbsp. gingerbread seasoning
♥ 2 tbsp rum
♥ 7oz marzipan
♥ 8.8oz apricots or currant jelly
♥ 8.8oz dark chocolate drops

Dominosteine - triple layered gingerbread marzipan treats by bakerangel.com

Preheat oven to 320F

  • Melt butter, brown sugar and honey in a saucepan, then allow to cool slightly
  • Transfer butter, sugar, honey mixture into a bowl and add eggs and rum
  • Combine the flour with baker’s salt gingerbread seasoning and add it spoon by spoon to the mixture
  • Fill the batter into a baking frame type (approx 8x9inch), flatten and bake about 15 minutes, then allow to cool
  • Roll out marzipan in the size of the baking frame, with a little icing sugar on the rolling pin it’s a bit easier (I divided the marzipan into two halves and placed each  layer on the gingerbread, but you can also roll out only one layer, which is then simply slightly thicker)
  • Cut the cooled gingerbread horizontally, best way is to use a serrated knife
  • Heat jelly a bit, that way it will be a little bit more liquid and easier to process and apply a thin layer of jelly to the gingerbread, keep the remaining part for later
  • Put one layer of marzipan on top and apply the remaining jelly on marzipan layer, put second half of gingerbread and on top the second marzipan layer
  • Wrap with aluminum foil and let it chill overnight in the refrigerator (at least 8 hours)
  • Trimm the edges and cut into bitesize cubes pieces
  • Melt chocolate in a chocolate melter, dip in the cubes and let them dry on a grid

Dominosteine - triple layered gingerbread marzipan treats by bakerangel.com Dominosteine - triple layered gingerbread marzipan treats by bakerangel.com

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Candied Chocolate covered Apples

Candied Chocolate covered Apples by bakerangel.com

Candied Chocolate covered Apples – best of every funfair, except pink cotton candy. The chocolate covered apples are easily made and quickly done. And they look so pretty, too. The candied variant is a bit more of sticky affair, but the bright red sugar apples are an absolute eye-catcher.

Makes 4 candied and 4 chocolate covered apples

Ingredients for the chocolate apples:
♥ 4 branches
♥ 4 apples
♥ 5.2 oz milk or dark chocolate
♥ sprinkles for decoration

Ingredients for candied apples:
♥ 4 branches
♥ 4 apples
♥ 1 and 1/3 cups sugar
♥ 2/3 cup water
♥ 2/3 cup raspberry syrup (or any other flavor of your choice)
♥ 2 tbsp soft butter
♥ 1 tsp vinegar
♥ red food coloring, i.e. Gel Colors from Wilton
♥ thermometer

Candied Chocolate covered Apples by bakerangel.com

  • Wash branches, wash apples, remove apple stem and push the cleaned branch in it’s place about 0.78 -1.13 inch deep
  • For the chocolate covered apples melt chocolate in a chocolate melter
  • Transfer to a small and higher bucket to dip the apples more easily
  • Decorate as desired and let them dry on a baking paper
  • For the candied apples boil sugar, water, raspberry syrup, butter and vinegar until 285 F are reached. Do not stir.
  • This should take about 10-15 minutes, so you don’t need to keep the thermometer from the beginning on in the pot
  • Once the mass has reached the right temperature,take off the heat and stir in the red food coloring
  • Dip apples and allow to dry on a baking paper

Candied Chocolate covered Apples by bakerangel.com Candied Chocolate covered Apples by bakerangel.com Candied Chocolate covered Apples by bakerangel.com

Apple Marzipan Tarte with Almond Cream

Apple Marzipan Tarte with Almond Cream by bakerangel.com

Apple Marzipan Tarte – Gorgeous! Comes with a delicious almond cream + a big dollop of heavy cream – Sunday afternoon may come.

Ingredients for dough:
♥ 1/2 stick cold butter
♥ 1 and 1/2 tbsp. sugar
♥ 1 pinch of salt
♥ 1 egg yolk
♥ 1 and 1/2 cup flour
♥ 2-3 tbsp cold water

Ingredients for the almond cream:
♥ 1/2 stick butter, softened
♥ 4 tbsp sugar
♥ 1 egg and 1 egg white
♥ 1/2 tsp. vanilla
♥ 1/4 cup flour
♥ 1/3 cup ground almonds
♥ 2.4 oz marzipan
♥ 3 apples
♥ 2 tbsp apricot jam
♥ lemon juice
♥ cinnamon

Apple Marzipan Tarte with Almond Cream by bakerangel.com

Preheat oven to 335 F

  • To make the dough mix all ingredients into a crumbly dough, knead it, shape into a dough ball and let it chill in the fridge for 30 minutes
  • Turn dough out on a lightly floured surface (which is not as easy with that kind of dough), put it in a 9nch Tarte pan and let it chill, during that time you prepare the almond cream
  • For the almond cream mix butter and sugar until fluffy and stir in the egg and egg white
  • Add vanilla, flour and ground almonds
  • Mix well and put in the fridge
  • Peel apples, quarter them, remove seeds and cut into thin slices, sprinkle some lemon juice on the apple slices to protect them to get brown spots
  • Take out the tart and almond cream from the fridge and spread the almond cream on top and smooth it out
  • Rasp some marzipan on top or cut into small pieces and spread on the almond cream
  • Place the apples on top and try to shape like a rose and bake for about 30 minutes
  • Heat apricot jam a bit, that way it will be a little bit more liquid and easier to process and apply the jam to the still warm tarte
  • Let it cool completely and sprinkle some cinnamon on top

Apple Marzipan Tarte with Almond Cream by bakerangel.com Apple Marzipan Tarte with Almond Cream by bakerangel.com DSC_1816 DSC_1817 DSC_1825

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