Gingerbread Cookie Recipe

I love baking and at Christmas time it’s so busy but I always make time to make these Gingerbread cookies which are perfect for hanging on the tree (punch a hole near the top of the cookie with a straw), giving as gifts and having in the cookie tin

christmas-cookie-cutter-set-cookies

CHRISTMAS GINGERBREAD

INGREDIENTS

100 grams butter

½ cup brown sugar

2 teaspoons ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon black pepper

½ teaspoon salt

1 egg

3 cups plain flour

½ teaspoon baking soda

¼ teaspoon baking powder

½ cup golden syrup

METHOD

-Set oven to 180°c

-Cream butter, sugar and spices until light and fluffy

-Add the egg gradually until it is combined and creamy

-Sift flour, baking powder and baking soda and add the creamed mix alternating with the golden syrup

-Mix till combined then wrap and chill (you can chill this up to two days before baking)

-Dust your work surface with flour and knead the dough

-Roll the dough 5mm thick

-Cut into shapes and place on a lined baking tray

-Chill for 15 minutes then place into the preheated oven

-Bake for 10 minutes

-Once cold decorate as desired with Royal Icing

woodland-cookie-cutter-set-cookie-dough

ROYAL ICING

1 egg white

1 ½ cups of sifted icing sugar

Lemon juice

-With a mixer beat the egg white with 1 cup of icing sugar and a couple of drops of lemon juice

-When white and well mixed through, gradually add the other ½ cup of icing sugar

-Beat until thick and fluffy

-Add food colouring gel to create colours and decorate with a piping bag and nozzles

-To fill in water down the royal icing slightly

Use the icing immediately or else keep covered at all times as when it dries out it becomes rock solid

This recipe makes enough for a big batch of cookies or a gingerbread house

pop-roc-parties-christmas-cookie-cutter-setOur super cute Christmas cookie cutter set comes in a gorgeous box

Here is an example of cookies boxed in our kraft window boxes as gifts

kraft-window-box-gingerbread-men-birdseye

Please note these images are from our supplier of the cookie cutters we stock, not of the actual recipe

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Chocolate Whip

This has been my ‘go to’ dessert over the last month, so quick, easy, healthy and delectable!

Chocolate Whip

Chocolate Whip

1 avocado
1 banana (I prefer frozen)
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1/4 cup cocoa or cacao powder
1/2 teaspoon cinnamon
1 Tablespoon 100% maple syrup (optional)

Mix in a blender until smooth
Sprinkle with cacao nibs

Photographed in our white enamel bowls

Chocolate Whip Birdseye

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Breakfast Baskets

I love the idea of brunch parties and these healthy Breakfast Baskets are a perfect treat to serve

Breakfast Baskets

You can make these a few days in advance and store them in an airtight container until you’re ready to serve

Breakfast Basket Close Up

I adore how versatile these baskets can be, depending on the season you can add whatever you have in the fridge

Breakfast Baskets BirdseyePhotographed on our beautiful Wundaire Cantina hire plates

Breakfast Baskets

Makes 5-6 small baskets

1 1/2 cups rolled oats

1/2 cup shredded coconut

2 tbsp chia seeds

1/2 tsp cinnamon

1/4 cup + 1 tbsp coconut oil

2 tablespoons of honey

Filling

1 cup natural yoghurt or coconut yoghurt

Top with fruit of your choice and decorate with edible flowers and black chia seeds

Method

-Pre-heat the oven to 180 degrees

-Combine oats, coconut, chia seeds and cinnamon in a large bowl, set aside

-Melt coconut oil and honey in a small saucepan or in the microwave

-Pour melted oil & honey over dry mixture and stir well

-Place spoonfuls of the mixture into greased (I used coconut oil to grease my tins) tart tins, using the spoon to press down into a basket shape

-Bake for around 15 minutes, checking to ensure they don’t brown too quickly

-Remove from the oven and quickly press into the tin using the back of a spoon a second time

-Allow to cool completely before removing from the tins

-Add spoonfuls of the yoghurt into each basket and top with desired fruits, edible flowers and black chia seeds!

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Homemade Marshmallow

Pop Roc Parties Blog | Marshmallow and Star Wands | Twinkle Twinkle Little StarI think Marshmallow just has to be my absolute weakness, I just love the texture!

I have tried a lot of marshmallow and I have to admit this recipe is my favourite it has such a depth of flavour, I think it is the honey!

My brother is a Bee Keeper so I always use his Manuka blend

Pop Roc Parties Blog | Cocos Twinkle Twinkle Little Star Party Star MarshmallowsI made this marshmallow for Coco’s Twinkle Twinkle Little Star Party

Pop Roc Parties Blog |Twinkle Twinkle Little Star Party Marshmallows

For Coco’s Twinkle Twinkle Little Star Party I cut the marshmallow into star shapes with a mini star cookie cutter

(We have a range of cookie cutters for hire)

Chocolate Marshmallows

Yesterday I made the chocolate version which is amazing!

Pop Roc Parties Blog | Chocolate Marshmallow Flatlay

Homemade marshmallow is the ultimate!

Marshmallows

Yields 234 pieces

  • 1.5 oz/40 g gelatin
  • 8 oz/230 g water, cold, for hydration
  • 24 oz/680 g sugar
  • 12 oz/340 g glucose syrup
  • 4 oz/110 g honey
  • 4 oz/110 invert sugar
  • 6 oz/170 g water
  • 1 oz/20 g vanilla extract
  • 1:1 confectioner’s sugar/cornstarch blend, as needed
  1. Stir the gelatin into the cold water to hydrate.
  2. Combine the sugar, glucose syrup, honey, invert sugar, and water in a saucepan and cook to 122°C/252°F.
  3. Pour the cooked sugar into a 12-qt planetary mixer bowl and allow to cool to 100°C/212°F.
  4. While the syrup cools, melt the hydrated gelatin over a water bath.
  5. Mix the melted gelatin into the cooled sugar. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract
  6. Spread into a half sheet pan lined with parchment paper and well oiled.
  7. Place a piece of oiled parchment paper on top of the marshmallow. Flatten the top by hand until smooth. Alternatively, marshmallows may be slabbed to 1/2” thickness for dipping in chocolate. Allow to set overnight.
  8. Dust with a sifted mixture of equal parts confectioners’ sugar and cornstarch. Cut on a guitar, suing the 22.5-mm cutter. Dust the pieces with the starch mixture, and sift vigorously in tamis to remove the excess starch.
  9. Note: When the marshmallow mixture is properly whipped, the specific gravity should be below 0.40.
Variations

Chocolate Marshmallows: Mix 90 g sifted cocoa powder into the marshmallow after full whipped. Add one-third cocoa powder to the starch mixture for cutting.

Coffee Marshmallows: Add 50 g coffee extract at the end of whipping.

Passion Fruit Marshmallows: Add 70 g passion fruit puree (reduced by one half) after fully whipping.

Cinnamon Marshmallows: Add 10 g ground cinnamon to the sugar while cooking.

Anise Marshmallows: Add 10 g ground anise while cooking the sugar. Add 30 g Pernod after fully whipping.

Various Flavored Marshmallows: Various manufactured flavors may be added at the end of whipping, either with or without accompanying colors.

Thank you to The Culinary Institute of America for letting me share this amazing recipe! – I use the Chocolates and Confections cookbook by Peter P. Greweling, 2010 edition (which is probably half the quantity) but the recipe above is from The Culinary Institute of America’s website

Chocolate Marshmallow in Cello BagThese make a fabulous gift packaged in our cello bags tied with string

 

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Lemon & Poppy Seed Cake

Pop Roc Parties Lemon and Poppy Seed CakeIt’s no secret I LOVE baking, especially when I have guests coming it’s always a great way to try out something new!

Years ago I use to make lemon and poppy-seed muffins sprinkled with sugar and saturated with lemon juice, sadly I stopped making them as I was the only one who would eat them

Pop Roc Parties Lemon and Poppy Seed Cake Flatlay

So when I was planning my PARTY FLATLAYS for April, the theme was CAKE.

I really wanted something quite contrasted that would be easy to whip up (I’m no cake decorator!!)

I thought I would try lemon with contrasting poppy seeds and then a pink icing to contrast the yellow of the cake

Pop Roc Parties Lemon and Poppy Seed Cake with HandHere is my take on a Lemon and Poppy Seed Cake:

LEMON & POPPY SEED LAYER CAKE with PLUM CREAM CHEESE ICING RECIPE

This recipe makes a three-layered 20cm cake, you can half the recipe if you like

INGREDIENTS

2/3 Cup poppy seeds or two boxes of poppy seeds

1 1/2 Cups milk

4 Cups plain flour

2 Teaspoons of baking powder

400 Grams softened, diced butter

Finely grated zest from one large lemon

1 Cup of castor sugar

6 Free-range eggs

½ Cup freshly squeezed lemon juice

SYRUP

½ Cup castor sugar

3/4 Cup freshly squeezed lemon juice

Shredded zest from one large lemon

METHOD:

Pre-heat oven to 160C 

Grease and line three 20cm round cake tins

Mix milk and poppy seeds in a small bowl; set aside.

Place butter, sugar and rind in bowl of electric mixer and mix until combined.

Scrape down sides of bowl, then beat in eggs one at a time.

Add flour, lemon juice, and milk poppy-seed mixture and stir until just combined.

Scrape into the pan and bake for around 40-50 minutes

[if cake browns too quickly cover loosely with foil].

When cake is ready leave in tin.

Meanwhile, make syrup: place all ingredients into small saucepan and stir over low heat until sugar dissolves.

Increase heat and boil for five minutes or until thick.

Using a skewer make a few holes in cake then pour over the syrup.

BLACK DORIS PLUM CREAM CHEESE

Can of black Doris plums

250 Grams cream cheese (not lite)

150 Grams soft butter

320 Grams icing sugar

1 Teaspoon of vanilla extract

Separate about 5 plums from the juice and remove the stones

Whip the cream cheese and butter together in a stand mixer until smooth

Gradually add the icing sugar, then plums and vanilla extract once the icing is creamy and thick, add a spoonful of plum juice until you reach the desired pink tone

Once the cakes have cooled assemble, ice with the plum cream cheese icing and drizzle with extra plum juice.

x Enjoy

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Smoothie Bowls

I have found my new breakfast addiction – Smoothie Bowls!

Lately I’ve been having smoothies every day, I always serve them up in our large quilted jars or mini milk bottles for the kids with a paper straw!

Pop Roc Parties | Feijoa Smoothie + FlowersI wanted to share how to make a smoothie bowl for breakfast or a snack

I also think this would make a perfect healthy party food drink or dessert like snack for the kids!

Pop Roc Parties | Smoothie Bowl

It was surprisingly easily, just make a smoothie as usual and sprinkle some yummy goodness on top!

Pop Roc Parties | Smoothie Bowl Side Close Up copy

Here is my recipe for my current favourite smoothie:

FEIJOA SMOOTHIE

1 banana

10 feijoas peeled

8 dates

1 good handful of baby spinach

1 cup of chilled water

First soak the dates in hot water to soften them while you are preparing the rest of the smoothie, then rinse of in cold water

Add all the ingredients to the blender and mix

Serve in a glass or bowl

For the smoothie bowl I have added chopped feijoas, Clean Paleo Manuka crunch breakfast blend and Clean Paleo mixed berries Cogo bites, you could also add shredded coconut

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Treatie Tube Ice Sticks & Rhubarb Sunrise

Pop Roc Parties Rhubarb Sunrise

I spotted these darling fruity ice sticks over on We are Scout and I thought I would give them a try using our Treatie Tubes I was so happy it worked

Pop Roc Parties Fruity Ice Sticks in Treatie Tubes

I cut up some strawberries and mint, you could also use blueberries

Fill the treatie tubes with strawberries and mint or whatever combination you prefer and then fill with water

Pop Roc Parties Fruity Sticks

Stand the filled treatie tubes up in a jar or tall glass and place in the freezer until frozen

Pop Roc Parties Fruity Ice Sticks

Once you’re ready to serve drinks place into a jar or mini milk bottle and serve with a cute paper straw

Serve with your favourite summer drink or try our Rhubarb Sunrise – recipe below!

Pop Roc Parties Rhubarb Sunrise Quilted Jar

RHUBARB SUNRISE DRINK

20mls Barkers Rhubarb with raspberries and rosehip fruit syrup (available online or at Pak n Save + New World)

200mls Pulpy orange juice (I used Keri Orange & Mango Pulpy fruit juice)

100mls Top with sparkling water (I used Antipodes)

And for a dash of sanity add a shot of vodka!

Add a fruit ice stick and straw for a refreshing cocktail x

I think these drinks look stunning a our large quilted jars which are also available to hire

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