Tag Archives: family

Gingerbread Cookies

Merry Christmas and happy new year and merry Christmas again! South African Christmas is really not our typical. It’s generally a scorcher of a day, and if you’re lucky, you get a “White Christmas” in the form of a massive hailstorm at the end of the day. There’s no Christmas jumpers, but maybe you’ll wear red “Christmas” shorts or a tank top, because really anything more than that and you’ll melt like Frosty the snowman.

Gingerbread cookies 1

Pardon my sad excuse at trying to write “The Kendz” with some leftover dough… At the end of the day, at least my name tastes good!

 

That doesn’t mean we don’t get to enjoy some other Christmas traditions like overeating and innumerable desserts. This year I made a meringue roulade filled with whipped Chantilly cream and strawberries. I didn’t even know such beauty existed until I got asked to make one, and wow! Really, do yourself a favour!

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Christmas is the perfect excuse to indulge in as much cooking and baking as you like, so I used the opportunity to make some Christmasy gingerbread biscuits for Mr Kendz’s mother. I initially wanted to use a recipe that didn’t use molasses or honey or those weird ingredients, but they absolutes sucked! So I had to give in, get some golden syrup, and it made the absolute world of difference to the cookies!

They are perfectly chewy and soft, a gorgeous golden colour. They are officially my new favourite biscuits… I tried to make a YouTube video of myself making them…

… But I got distracted and ended up eating them before I could make a complete video…

Last year I decided was my adventure year. I think I did pretty well: I started rock climbing, went on an overlanding expedition through Africa, and Mr Kendz’s and I went camping independently for the first time (and learnt what not to do on future trips). My goal for this year is creativity. I’ve already painted a pot for my coffee plant (check out my Instagram), and I got creative with some chalkboard paint I got as a stocking-filler. Big plans ahead for this year!!! And hopefully it’s also filled with more biscuits just as amazing as these babies.

Gingerbread cookies 2

Gingerbread cookies
Makes as many as you want it to (about 35 small cookies, or 20 gingerbread men)

Ingredients

  • 125g softened butter
  • 100g brown sugar
  • 125ml golden syrup
  • 1 egg
  • 375 plain flour
  • 1 Tbsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp bicarbonate of soda

Method

  1. Cream the butter and sugar together
  2. Add the egg and syrup and mix well
  3. Sift the spices and bicarb together with the flour and add to the wet mixture. Mix well until a well-incorporated dough has formed
  4. Wrap the dough in plastic wrap and place in the fridge to chill for 20-30 minutes
  5. Preheat oven to 170
  6. Roll out the dough to about 4mm thick (fairly thick, almost like shortcrust pastry) and cut into shapes using a cookie cutter
  7. Place cookies on a grease proof baking sheet/baking paper and place in the oven for 12-15 minutes. Remove when edges start to brown and let cool on a rack

Chocolate brownie “Hat” cake

Winter babies are the best. (And to me, there are only 2 seasons in the year: Summer, and Winter. Don’t worry if you’re a summer baby, though, it was winter somewhere). So lately there have been a lot of awesome birthdays, all starting with my mother dearest’s. We always have family braais (BBQs) to celebrate things, so this time we decided to spice it up a little by adding a theme: it was a hat braai. My mother is so creative (I am being sarcastic but also not… You will see why next week).

One of mom's friends went to the effort of making a personalised fun hat

One of mom’s friends went to the effort of making a personalised fun hat

This mother dearest of mine requested a hat cake for her birthday party. I was up for a challenge, but on Pinterest, all the hatness was made out of fondant, which I am really NOT a fan of. I decided to try find an alternative, but would settle for that sweetened playdough if I had to. I came across this recipe for marshmallow fondant. I love marshmallows. It was surely going to be a winner.

Alas, my marshmallow fondant did not hold together as it was supposed to, and I ended up having to scrap that idea, though the cake mountain was already cut and moulded, buttercream layer ready for its coating of neatness. It was too late to go the fondant route now, though, so I just drizzled my remaining milk chocolate ganache over the top of the buttercream frosting. The cake was also presented on a conveniently shaped (though subtle) plate, so the whole ‘hat’ effect was not entirely lost.

Happy birthday mumzicle

Happy birthday mumzicle!

The cake recipe I used was one that has “failed” in the past for me (the taste was amazing then too). It turned out a bit differently this time, a little less fluffy and moist, more like a decadent brownie (though less fudgy than a brownie). I am going to put this down to the altitude, because this is the second time my cake has come out slightly more dense than when I made it down in Grahamstown.

Chocolate brownie "almost-hat" cake. Dense and moist chocolate cake layered with milk chocolate ganache, with chocolate buttercream frosting, and milk chocolate ganache drizzle

Chocolate brownie “almost-hat” cake. Dense and moist chocolate cake layered with milk chocolate ganache, with chocolate buttercream frosting, and milk chocolate ganache drizzle

Chocolate brownie cake 

For the cake

Ingredients

  • 1½ cups cake flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups sugar
  • ½ cup cocoa powder
  • 150g dark chocolate – melted (as usual I used my Bournville favourite)
  • 150g butter
  • 1½ tsp vanilla
  • 3 eggs
  • 200ml milk (as needed for mixing)
  • ¼ cup strong coffee (room temperature)

Method

  1. Preheat the oven to 180ºC
  2. Cream the butter and the sugar
  3. Sift the flour, baking powder, salt and cocoa powder together
  4. Add the eggs to the butter-sugar mixture and mix until combined
  5. Mix in the dry ingredients. Once they are incorporated into the mixture, add the vanilla, melted dark chocolate and coffee
  6. Mix well. Use milk to loosen the batter until it is of semi-pourable consistency
  7. Divide into 3 pre-greased cake tins, and place on the middle shelf
  8. Bake for 25 minutes, or until a skewer comes out clean and the cake is springy to touch
  9. Remove from oven and allow to cool completely before removing from the cake tin
  10. Assemble

 

For the Ganache

  • 150g milk chocolate
  • 60ml cream

Method

  1. Place the chocolate and cream in a heat proof bowl. Place this bowl on top of a pot of steaming/simmering water. This is called a bain-marie
  2. Melt the chocolate and cream together, stirring until smooth
  3. Allow to cool slightly before pouring between the cake layers, and especially before pouring on top of the buttercream frosting

 

For the Chocolate buttercream frosting 

  • 150g softened butter
  • 300g icing sugar
  • 30ml milk
  • 2 tbsp cocoa powder

Method

  1. Cream the butter and add the icing sugar. Mix until well-combined, smooth and creamy
  2. Heat up the milk and add the cocoa powder. Mix until dissolved. Allow to cool before adding to the icing, as this will melt the butter
  3. Add the chocolate milk to the icing, and mix until well-combined and creamy
  4. Ice your cake

Missing Christmas

Christmas candle

Christmas in the UK is quite a thing to behold. It is not necessarily about the religious aspect of it, but the tradition is still all there – the gorgeous Christmas lights, the Christmas puddings, the stockings by the fireplace. And the mulled wine, oh the mulled wine! In fact, the mulled everything!

I fell in love with mulled wine. It became a bit of an obsession. It is quite expensive to make from scratch, but you can also get little teabags of the spices to make it easy and more reasonable (or you can buy a bottle of read-made mulled wine). Mulled cider is also amazing: it is like an apple pie in a cup!

I fell in love with mulled wine. It became a bit of an obsession. It is quite expensive to make from scratch, but you can also get little teabags of the spices to make it easy and more reasonable (or you can buy a bottle of read-made mulled wine). Mulled cider is also amazing: it is like an apple pie in a cup!

Family time is always a good time: it gives you an opportunity to appreciate how lucky you are to have them. After all, family is forever, and it’s really hard to escape them. My gran is such a strong support and foundation in our family, and as tradition holds, she is a fabulous cook! I wish I had more of an opportunity to learn from her, but there’s only so many times you can be allowed to bake before your mother complains that there are too many cookies and cupcakes and brownies and the fridge and every other food storage space… Also, it’s far too cold in the UK to exercise enough to compensate for all that butter and sugar!

Christmas pudding. Also known as a ball of flour and brandy with a few raisins that can burn your throat out even before you have lit the alcohol! This was one strong pudding. So how did my family make up for that brandy richness? By smothering it in brandy butter and brandy cream. I would have liked it more if I had developed my taste for brandy beforehand. Luckily, we had normal cream as well, so my pudding was beautifully drowned because cream is the greatest thing ever!

Christmas pudding. Also known as a ball of flour and brandy with a few raisins that can burn your throat out even before you have lit the alcohol! This was one strong pudding. So how did my family make up for that brandy richness? By smothering it in brandy butter and brandy cream. I would have liked it more if I had developed my taste for brandy beforehand. Luckily, we had normal cream as well, so my pudding was beautifully drowned because cream is the greatest thing ever!

I really love recipes to be as simple as possible. Mostly this is because it’s easier to have all the ingredients on hand if there are fewer that you actually need, but also because often the extra ingredients don’t even change the flavour! Gran found these awesome (and illogical) cake tins online and decided that we absolutely HAD to make the Christmas pudding cake. No, not Christmas pudding or Christmas cake, it is a cake that looks like a Christmas pudding, kind of resembles the Christmas flavours, but different. The recipe was a pricey one, with lots of dark chocolate, dates, eggs, and brandy (which happened to be my grandfather’s mother’s!) and it turned out like a massive chocolate cake bomb/boulder. It was extremely heavy! It had a decent flavour, but it was far too large for such a rich cake. The greatest thing about it was the milk chocolate ganache between the two layers (note: the link to the recipe doesn’t give you the exact same recipe as the one we used).

Looks like a little someone got a hold of the fondant

Looks like a little someone got a hold of the fondant

The recipe called for brown fondant around the whole ball, but most of my family don’t like fondant, and buttercream frosting looks so much more delicious and appealing (because it is!), so we gave it a skip. Also because making brown fondant is a mission. I really don’t like fondants and marzipan though: they always look amazing, but taste dreadful!

Scarlett and the Goats - doesn't this sound like a fabulous name for a band? One that plays a banjo and uses walking sticks because they are 22 (ironically).

Scarlett and the Goats – doesn’t this sound like a fabulous name for a band? One that plays a banjo and uses walking sticks because they are 22 (ironically).

Christmas was a little over 2 months ago already! That means less than 10 months until more family and food time!

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Just the view from our bedroom window each morning

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