I wish all my readers and friends of the blog a Merry Christmas 2015. Hopefully it is not quite as stressful for you and you can enjoy it.
Everybody who have to work on Christmas day, I wish not so much stress while having fun at work.
What do you do to eat for Christmas? Are you starting today with potato salad and tomorrow then comes the elaborate Christmas dinner, or do you do anything special? Celebrating alone, or all together a great Christmas meeting?
We start tonight with Raclette, tomorrow puff pastry pie with chicken and the 2nd Christmas Day, there are 2 good steaks with fried potatoes. So all of it easy and we are cozy by ourselves at home.
Few gifts have made it under the tree. This looks pretty exciting from the gifts perspective. Of course the tree was not optically optimized to this point of view 😉
So enjoy the day and soon again more here on Reisegabel.
With the snowballs not only chocoholics get their favourit.
With the chocolate snowballs there is today the last recipe for Christmas cookies. After all, is soon Christmas, and most cookies are baked or eaten anyway. The one or other tasty recipe more I have this year definitely for you, but no more biscuits.
The snowballs are again a recipe of simple variety. Dissolve chocolate and butter, stir in the rest, and even the cookies are almost done. Chill, round, icing sugar, baking and ready. 😉
Those who want to can use in the recipe only whole milk or dark chocolate. Someone like it a bit bitter, the other sweet. I choose some in between. So have fun with the last cookies for 2015.
Chop the chocolate coarsely and melt with the butter over a warm water bath. Set aside and let cool.
Stir sugar, salt, egg and yolk in the chocolate mixture.
Sift flour, cocoa, baking soda and cinnamon on top and stir everything into a dough.
Cover the dough with foil and place a minimum of 2 hours in the refrigerator.
Using a spoon to parting about 30 equal pieces from the dough and roll into balls. Roll the balls then in icing sugar and spread on a lined baking sheet.
Bake in preheated oven at 175°C for about 12 minutes. Remove and let cool.
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The chocolate can be replaced according to their own preference. Simple, fast and delicious!
Meringue Christmas trees are a simple splash of color on the plate of cookies.
The recipe for the meringue Christmas trees is once again one of the simpler ones. Baking cookies often remains egg white and no one really knows what to do with it. For this recipe you beat it easy with some sugar, make it green and make meringue trees therefrom. When decorating your own creativity is the limit. Finished are the cookies from the leftover egg whites.
The meringue trees are simple, crispy and a lovely pastry. Of course only people who like meringue also like this.
Provide egg white and sugar in a bowl and stir over a warm water bath. Stir as long until the sugar has dissolved. But be careful, the egg white may not be too warm.
Decant egg white into a mixing bowl and beat until stiff. Stir in some food coloring. Fill the mass in a piping bag with a large star tip and pipe small fir trees on a with baking paper lined baking sheet.
Decorate the fir trees with sugar decoration and dry in a preheated oven at 90°C for 2 hours. Then turn off the oven and open the door a bit. So let it cool down for about 4 hours.
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The ideal recipe for all who bake cookies and have still left some egg whites.
Rooibos Christmas Trees looking good, are crispy and delicious.
With the Rooibos Christmas Trees I have a recipe for cookies who are not so complex up to the decoration. In principle, there again cookies to cut out, only that the dough is once again particularly flavored. The Rooibos Christmas Trees are crunchy and have a touch of tea and vanilla. Of course it is also possible to use another tea if you have a favorite variety, and want to use this absolutely. But the rooibos vanilla tea fits very well.
The decoration is again most of the work, but it looks beautiful. If you want to make the whole without much effort, the glaze can also leave off. Of course, is no longer so beautiful.
Warm the milk, put the tea inside and let it stand for about 10 minutes. Remove tea bags and squeeze out.
Knead flour, sugar, butter, baking powder, salt and tea-milk to a smooth shortcrust. Pack the dough in foil and put at least 1 hour in the fridge.
Knead the dough again, roll it out in several portions on a floured surface and cut out Christmas trees. Alternatively, you can make something abstract and simply cut elongated triangles.
Place the cookies with a little distance on lined baking sheets and bake in succession in a preheated oven at 175°C for 10-12 minutes. Remove and let cool.
Icing:
Sift the powdered sugar and mix with the water. If necessary, add a little water or icing sugar to give it a good consistency.
If desired, make the glaze in different shades of green coloring.
Finishing:
Coat the filled trees with the glaze and sprinkle with colored sprinkles or other Christmas decoration.
Let stand the cookies 1-2 hours, until the glaze has set.
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To emphasize the icing on the cookies is relatively time-consuming, but the cookies look great.
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