Must Have Christmas Recipes

I have been asked a lot recently about our Christmas Menu.  And what I recommend for Must Have Christmas Recipes.  So I decided to put all the recipes together that I will be using this year so that there is an easy reference point to make it easier for you guys!

A collection of Christmas Recipes that you will come back to year after year!
My must have Christmas Recipes

What shouldn’t come as a surprise is that most of them are sweets! Haha don’t say you weren’t warned! It doesn’t mean we only eat sweets at Christmas but it means I am NEVER put in charge of savouries at any family event unless it is Potato based! I know my calling!

So here is the good stuff!

The only potato salad you will ever want or need!

Rum Balls – a great family tradition!

Bake Play Smile’s thermomix fudge!

I made it today and I will making it again before the big day – the BEST rocky road

The forever favourite – Chocolate Spiders

Chocolate Brownie Christmas Trees – the perfect bring a plate!

The best dessert for a hot Christmas Day – Chocolate Flake cheesecake

The best Australian dessert of all – Pavlova

I hope this makes it easier to find all the recipes I love!  I love Christmas and I love baking for Christmas it just has so many memories for me!  I hope you enjoy this collection of recipes too!  Wishing you and your family a peaceful and beautiful Christmas!

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Brownie Christmas Trees

I love Christmas, and I love chocolate so it’s only natural that I combine both and make these Brownie Christmas Trees.  These are perfect for when you need to bring a plate and you don’t have a lot of time.  They look great but are very simple!

brownie christmas tree recipe
A great recipe to spread christmas cheer

You need a batch of brownie – I of course used my favourite stand by recipe (you can get that here.) but any recipe would be fine.  Prepare the recipe as normal but bake in a round cake tin.  If you are using my recipe I used one round cake tin, and as you can see from the pictures it is quite thick pieces. So for example if it was for a school function I think splitting the batter over two cake tins would work perfectly fine and you make double the trees!

Once you have baked the brownies and allowed to cool completely you are ready to decorate them.  With a serrated knife cut your brownie in half and then quarters.  Cut each quarter into thirds.

ICING RECIPE

1 1/2 cups sifted icing sugar

1 dessert spoon butter

2 dessert spoons boiling water

1/2 teaspoon green food colouring (or more/less)

Decorations – Mini freckles (mine are from Coles in the baking aisle). Peanut butter chips (mine are from Woolworths in the baking aisle).

You could use any other decorations like m&m’s etc, but I had both of these in the cupboard and I think they looked great!

Method

Mix together until it forms a thick paste.

Spoon into a piping bag, I used a small star tip.

Start from the top and placing a small about of icing at the top to stick your star (peanut butter chip).

Pipe the icing like tinsel piping side to side on the brownie. Place the baubles (mini freckles) along the tinsel.

Allow the icing to ‘set’ before transporting.  You can also stick a paddle pop stick into each tree to for the trunk!

Happy Christmas! I hope you love making these.  I found them easy and fun to make I hope you and your family love making them and eating them as much as we did! xx

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Potato Salad

This potato salad recipe is honestly the BEST potato salad recipe.  It is great served hot or cold, and probably the number one dish I get asked to bring to BBQ’S.  Once you have had this potato salad you won’t want any other recipe!

The perfect side to a BBQ, a great salad to go with any protein!  You will want this at your next family function!
The only potato salad recipe I use – and I get asked constantly to bring to BBQ’s
Potato Salad Recipe

2 kg of potato (I use the cheapest ones on the day! But pontiac are good)
4 eggs
1 cup of good quality whole egg mayonnaise
1 cup of sour cream
2 tablespoons seeded mustard
200 grams of diced bacon
juice of a lemon
parsley to garnish

Delicious potato salad recipe - perfect for every function!
the perfect recipe for christmas, easter, bbq or church functions.
method

1. Put eggs into saucepan and cover with cold water, place onto stove on high, once boiling, continue to boil for 10 mins.
2. Clean potatoes (wash and/or peel depending on potato) cut into
1 1/2 cm pieces, it is a chunky potato salad.
3. Place potatoes into a large saucepan and cover with cold water, place onto the stove to boil, depending on potato size it will need to boil for at least 20 mins.

4. Once eggs have boiled, drain and place into bowl and place into the fridge.
5. Start making the sauce, mix together the mayonnaise and sour cream (you can use a different quantities but you want the end to yield the same amount eg 3/4 cup mayo and 1 1/4 cup sour cream). Add the lemon juice and mustard, stir until all combined.

6. Place diced bacon in frypan and fry until crispy. Drain on paper towel if needed.
7. Once eggs have chilled, start to peel and cut into quarters.
8. Check potatoes, choose a larger piece of potato, pierce with fork – if it is easily inserted they are ready, if not allow to boil longer.
9. Drain potatoes well, place half into bowl that the salad will be served in.
10. Pour in a quarter of the sauce and stir through.
11. Add existing potatoes and sauce, stir until evenly combined.
12. Scatter cut up eggs on top, and finish with bacon! Add parsley if you have some on hand!

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Vanilla Cupcakes

This vanilla cupcake recipe is no-fail!  They are easy and delicious.  You will make them over and over agin, by far one of my most asked for recipes!  Coupled with this chocolate butter icing it is the perfect classic flavour combination.

The only vanilla cupcake recipe you need.

The only cupcake recipe you will need – EVER.

RECIPE VANILLA CUPCAKES

3/4 cup castor sugar

2 cups self raising flour

125 grams butter (room temp

2/3 cup milk

2 eggs

1 teaspoon vanilla essence

Method

Makes 12 cupcakes.

Beat all ingredients together until thick and mixed well.  Normally 2-3 minutes if you use an electric mixer.  The mix should be smooth and a consistent pale colour.

(Depending on if your butter is at room temp or not, you may need to add more milk.  About 1 – 2 tablespoons)

Spoon into patty pans in a muffin tin, bake at 190 degrees for 12 mins.

Bake at 210 degrees if you want peaked tops for 12 mins.

RECIPE CHOCOLATE BUTTER ICING

The reason this chocolate icing is better then all other icings is the vanilla essence.  It might sound like a simple or unnecessary addition but once you add it in once you will always add it.  The vanilla takes it to another level in the flavour category!

2 cups icing sugar

2 tablespoons cocoa

3 tablespoons soft butter/margarine

3 tablespoons milk

1 teaspoon vanilla essence

Method

Sift together the icing sugar and cocoa.

Add milk, vanilla and butter, beat for 2 mins on high until smooth.

Spread on and eat!

If you want to pipe this icing, use 2 tablespoons of milk and butter.

I love this recipe – it was actually my 21st birthday cake – wayyyy before cupcake instead of cake was cool.  It was a winner wayyy back then and we still use it now! I hope your family enjoys it as much as mine does!

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Anzac biscuits

Anzac biscuits are the recipe that every good Aussie or Kiwi should have. In honor of our lost soldiers I love to make them at this time of year. Every year I vow they are that good I will make more often and I should! They last for ages because of the lack of eggs, and because they are egg free a super easy bring a plate for people with allergies!


Ingredients

1 cup rolled oats
1 cup raw sugar
¾ cup dessicated coconut
1 cup plain flour
125 g butter
2 tablespoons Golden Syrup
½ tsp bicarb soda
3 tablespoons boiling water

Method

Preheat the oven to 180 degrees.
In a bowl put the oats, coconut, flour and sugar, stir to combine.

Melt the butter and golden syrup in a bowl. (I did it in the microwave).    Add the bicarb and boiling, it will  foam up.

Add the butter mix into the dry mix and stir until combined.
Roll into golfball sized balls, or, using a spoon, drop mixture onto trays, spacing them about 6cm apart.
Bake for 15-18 minutes or until golden brown.

Enjoy! These are full of buttery oaty goodness. In an airtight container these biscuits will last weeks! (If they last that long)

Chocolate Flake Cheesecake

I love this Chocolate Flake Cheesecake is THE BEST.  Perfect to use up all the left over Easter Chocolate (if that’s a thing?) It’s a no bake dessert so it’s quick and easy to prepare.  And delicious!


This is normally our Easter dessert and we had it for dinner this Easter Sunday but really this is a great dessert for many occasions!

Ingredients

2 pks of chocolate ripple biscuits (or see note)
200 g butter
1 large lemon
500 g cream cheese
400 ml condensed milk
250 ml thickened cream                                                                                    1 teaspoon of chocolate essence or vanilla essence
5 flake chocolate bars

Method

1 Crush biscuits in a food processor or blender until fine crumbs
2. Melt butter, and mix into the crushed biscuits, press into spring form tin.  Fill bottom first and around the edges of tin as well
3. Put into fridge to set while making filling
4. Beat the cream until forms soft peaks
5. In a separate bowl beat together cream cheese and condensed milk until it becomes thick and smooth
6. Juice lemon and stir through the mixture
7. Carefully fold through the cream and essence into the cream cheese
8. Carefully crumble 4 flake bars into the mixture and stir to even distribute
9. Pour over crust, sprinkle last flake on top and allow to set for 3-4 hours.

 

NOTE

If you don’t have chocolate ripple biscuits on hand or like our family have allergies.  This is a great substitute. 1 cup plain flour, 1/2 cup sugar, 1/2 cup coconut & 1/4 cup cocoa.  Mix together and add 125 g melted butter.  Prepare base as above. (This mix will only cover base not sides).

I hope you love this recipe as much as we do.  It’s an impressive dessert that is cost effective.

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Basic Brownie Recipe

This is a great basic brownie recipe, but do not misunderstand there is nothing basic about the taste of this recipe!  It’s just a great stand by recipe – easy to make and easy to mix up flavours.  It’s a great recipe to have for all occasions easy for school lunches but fancy enough for a bring a plate.  Even better there is no need to ice the brownie – it’s that good all by itself.

the best brownie you will ever eat
the only brownie recipe you will ever need.
Recipe

4 eggs
2 1/4 cups sugar
1 1/3 cups plain flour
250 grams melted butter
3/4 cup cocoa
1/2 tsp bi-carb soda

Method
  1. Pre-heat oven to 160 c
  2. In a large bowl or saucepan melt butter,
  3. Mix in sugar, flour, cocoa and bi carb soda.
  4. Add eggs and mix all ingredients.
  5. Pour into lined 20 x 20 cm tin. (I use a pyrex dish)
  6. Bake 50-60 mins at 160 c
  7. Dust with icing sugar! EAT quickly before someone else does!

In step 4 your imagination can run wild, you can add nuts, seeds, chunks of chocolate, a trickle of peanut butter! Honestly I have tried a lot of different flavours and with this basic recipe there is so many different options and they always taste great.

the best brownie recipe EVER

the only brownie recipe you will ever need

I hope you love this recipe as much as my family does.

Oat breakfast slice

This oat breakfast slice is a firm favourite for me!  Easy to make and store and then just eat in the morning.  The perfect grab and go breakfast!

oat breakfast slice recipe
the easy breakfast solution!

It’s no secret that my eating habits were some what questionable before I fell pregnant.  Considering I am a cooking and nutrition teacher I should know better.  But I had myself convinced that eating an egg muffin everyday was fine.  And it probably is fine but also eating a hash brown and a large coke isn’t.  Because I lack self control I needed to completely avoid the drive through and have something that I could literally grab out of the fridge and eat on the way to work.  Thats why I started making this oat breakfast slice.

Ingredients

120 grams butter

1/2 cup honey

1/2 cup peanut butter

3 cups oats

1 cup choc chips/nuts/seeds

Method

Melt butter and peanut butter.

Add honey and stir.

Pour over oats and mix until all coated.

Add extras in.  (If you would like your choc chips to stay whole, sprinkle on top otherwise they will melt).  Stir and combine.

Spoon into 20 cm square cake tin, press down to smooth top.

Refrigerate until set (1-2 hours)

Cut into pieces – I find it makes around 8 – 10 pieces.

Store in air tight container or in fridge in summer.

I hope that you enjoy this oat slice as much as I do, I rarely mix up the choc chip and peanut butter combination because it’s a favourite.  However I regularly throw in some sultanas or nut as well.  Do what ever you like, I also have used 2 cups oats and 1 cup rice bubbles.  The combinations are endless as long as you keep the basic ration of dry ingredients to wet ingredients.  I would love to hear some of your combinations for the oat breakfast slice!

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Rum Balls

Rum balls the essential Christmas treat.  This recipe has been made by our family for generations.  Constantly on our Christmas Table!  We love them and I hope you love this recipe as much as we do!

the perfect frugal treat rum balls
The perfect Christmas treat.
Recipe

1 packet crushed biscuits (scotch finger, milk arrowroot, or if your feeling adventurous chocolate ripple or ginger nut!)
1 tin condensed milk
2 tablespoons cocoa
1/2 cup coconut + extra to roll
1 cup mixed fruit
2 tablespoons of rum

Method

Crush the biscuits in either a food processor or by hand – place in large zip lock bag and bash with a rolling pin.
Mix in all other ingredients.
Roll into balls and roll in coconut.
Store in fridge or freezer for as long as they last! Haha in the freezer at least 3 months, but no matter how good you hide them, they will be found and will be eaten!

Makes about 24

Thanks for checking these out, I really do hope you enjoy these as much as my family does!

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Sausage Roll Recipe

Sausage rolls – the perfect rainy day lunch, lazy dinner or bring a plate.  It’s a versatile sausage roll recipe with being able to use any vegetables or mince you have – super budget friendly and one the whole family will enjoy!  I

Perfect sausage rolls

This sausage roll recipe is easy to make and versatile too, really good to use up anything lingering in the fridge!

Ingredients

500 grams sausage or chicken mince
1 diced onion
1 grated small zucchini
1 grated small carrot (Any grated vegetable is fine. If you grate very finely it is hardly noticeable!)
1/3 cup sauce (sweet chilli, BBQ, tomato chutney, salsa -anything!)
3 sheets of pastry
Tablespoon milk

Method
  1. Separate pastry sheets, so they defrost a little.
    Mix mince, vegetables and sauce.
sausage mince for the best sausage rolls you will ever taste
sausage mince for sausage rolls

2.Slice pastry in half, spoon mix into a log shape up the middle of the pastry, roll half of pastry over.

place mince in the middle of the halved pastry sheet
place mince in the middle of the halved pastry sheet

3.Using the back of the spoon, pack the mince against the pastry – add or remove mince as needed. Fold over again so the seam of pastry is facing down.

Fill pastry with mince - removing any extra
Fill pastry with mince – removing any extra

4. Place on baking tray, seam side down, glaze with milk.

5. Cut each roll into four pieces. Bake at 180 c for 20-25 mins until golden brown.  Serve with sauce!

perfect-sausage-roll

I hope you love this sausage roll recipe as much as our family does!

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