• Christmas Recipes to try at home!

November 27, 2019


Gingerbread and mascarpone Christmas cake 


For the Cake

  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour can sub AP as well
  • 3/4 tsp salt
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 and 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 2 sticks salted butter, softened
  • 2/3 cup brown sugar, packed
  • 1 cup granulated sugar
  • 4 eggs room temp
  • 2 tsp vanilla
  • 1 cup molasses not blackstrap!
  • 1 cup buttermilk see note if you want to use regular milk

For the Frosting

  • 20 tbsp butter, softened 2 sticks + 4 tbsp
  • 6 ounces cream cheese, softened
  • 10 ounces mascarpone cheese no need to soften!
  • 6 cups powdered sugar, sifted
  • 2 and 1/2 tbsp milk
  • 2 tsp vanilla
  • 1/8 tsp salt

For the Sugared Cranberries + Rosemary Trees

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 cup granulated sugar, for rolling
  • 7 sprigs fresh rosemary
  • 1/2 cup fresh or frozen cranberries


  1. Make the Sugared Cranberries & Rosemary:

Mix water and sugar is a pot on the stove. Bring to boil, then reduce heat to simmer, stir until sugar is dissolved. Remove from heart and dip rosemary. Set aside on a plate lined with parchment paper for 15 mins. Add cranberries into the mixture in pot. Cover with a clean dishtowel and let sit for 10 minutes.  Remove the cranberries (save syrup) set aside with rosemary and wait until dry 15mins+.

Once dry time is completed roll in a bowl of granulated sugar and leave to set for 10 mins.

  1. Prep: Grease (we used butter) three 9-inch cake pans. Preheat over to 350 degrees.
  1. Make the cake: Whisk together the dry ingredients. In a separate bowl mix together softened butter, brown and white sugar. Add eggs, molasses and vanilla, mix everything together.

Add 1/3 of the dried ingredients and 1/3 of the buttermilk and continue until everything is all mixed together. 

Evenly distribute between the 3 cake tins. Bake for 14-16 minutes. Let the cake cool in the pans for 10mins.

  1. Make the frosting: In a large bowl cream the butter. Add cream cheese and mix together. Add the mascarpone cheese until creamy. Sift in icing sugar, 2 cups at a time. Mix until well combined. Add milk, vanilla and pinch of salt - mix until well combined.
  1. Assemble & Frost Cake: Place one layer of the sponge onto a cake tray and frost - spreading the frosting a bit over the edges. Repeat with second and third layer. Dot the spare frosting in random places on the sides. Use a cake smoother/scraper to smooth the frosting by holding it against the cake. Continue until to achieve the desired effect.

Create a swirl on the top of the cake with a small spoon and apple the sugared rosemary trees and cranberries.


   Gingerbread Biscuit Recipe


  • 145g unsalted butter softened at room temperature
  • 150g light or dark brown sugar
  • 200g make syrup 
  • 1 large egg
  • 1 tsp vanilla extract 
  • 437g all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground allspice 
  • 1/2 tsp ground cloves
  • Royal icing sugar



  1. In a large bowl mix the butter until it is soft and creamy. Add the brown sugar and maple syrup and mix until combined and creamy looking. Next beat in eggs and vanilla.
  2. In a separate bowl, whisk flour, baking powder, ginger, cinnamon, allspice and cloves together until combined. Split dough into two and wrap in cling film and leave in the fridge for 3 hours.
  3. Preheat over to 180 C. Line 2-3 baking trays with grease proof paper.
  4. Removed dough from the fridge. Generously add flour to your surface as needed. Roll dough to a 1/4 of an inch thick. Cut into shapes. Place shapes 1 inch apart on the baking tray.
  5. Bake biscuits for about 9-10 minutes. 
  6. Allow biscuits to cool for 5 minutes on the baking tray. Then transfer to cooling rack to cool completely. 
  7. Once completely cooled you can now decorate how you like with icing sugar and sprinkles. Get creative & enjoy!



  Leftover Christmas Tart


  • 500g block of Jus-Rol shortcrust pastry
  • Plain Flour for dusting
  • 350g of mixed cooked vegetables (carrots, parsnips, sprouts etc), roughly chopped
  • 100g of mature Cheddar cheese, coarsely grated
  • 3 medium Waitrose British Blacktail free-range eggs
  • 225ml of single cream
  • 150ml of whole milk
  • 1/4 20g pack of thyme, leaves only



  • Preheat the oven to 180˚C, gas mark 4. Roll the pastry on a floured surface to the thickness of a £1 coin. Place a 23cm x 4cm loose-bottomed tart tin on a baking sheet and line with the pastry, pressing it right into the corners. Leave the edges overhanging, prick the base and chill for 20 minutes.
  • Line the rested pastry case with parchment and baking beans. Bake for 20-25 minutes until the edges are golden brown. Remove the baking beans and cook for a further 10 minutes or until the base is a light golden colour. Cool for a few minutes then use a serrated knife to trim off the overhanging pastry.
  • Fill the pastry case with the leftover veggies and most of the cheese. Whisk the eggs, cream, milk and thyme leaves together until smooth, season well and pour in the tart case. Scatter over the remaining cheese and bake for a final 30-35 minutes, or until just set in the middle. Cool for five minutes, remove from the tin and then transfer to a cooling rack. Serve at room temperature or chilled with some mixed leaves.


Finally ... fancy a Christmas tipple? This one can be made with or without alcohol for a cocktail or mocktail option!






  • 6 cups apple cider
  • 1/2 cup caramel syrup
  • 3 cups sparkling water
  • 2 tsp cinnamon
  • 2 apples
  • Rosemary sprigs, around 6
  • Golden brown sugar for rimming



  1. In a pitcher mix well the apple cider with the caramel syrup and add the cinnamon.
  2. Cut the apples into thin slices and add them to the pitcher. Add the rosemary sprigs and let it sit for 20 minutes.
  3. After the 20 minutes have passed, pour the sparkling water into the pitcher. Mix.
  4. Grab the glasses and rim them with the golden brown sugar.
  5. Pour the caramel apple pie mocktail into the glasses.


Cocktail Option (with Alcohol)


  • 8 ounces organic apple cider 
  • 4 ounces bourbon
  • 4 tablespoons honey 
  • 4 teaspoons lemon juice
  • Splash of club soda to taste
  • Dash of cinnamon to taste

To garnish:

  • 4 thin apple slices
  • 2 thin lemon slices
  • 2 thyme sprigs
  • 2 cinnamon sticks


  1. Fill a cocktail shaker with ice
  2. Add the honey, bourbon, and apple cider to shaker
  3. Shake until well-mixed
  4. Add the lemon juice and club soda, shake until well-mixed
  5. Pour into 2 glasses over ice
  6. Garnish with 2 thin apple slices, a slice of lemon, a sprig of thyme, and a cinnamon stick
  7. Serve and enjoy!

    We hope you enjoy trying out some of these fun recipes!!   


    Merry Christmas!

    Cathy & Chloe






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