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Christmas

Christmas/ Craft/ Twins

Christmas Paddlepop Stick Ornaments

I LOVE craft and I LOVE Christmas! It’s exciting that the boys are at an age where they can enjoy craft! The boys really enjoyed making these and it was the first time they used PVA glue to stick things on!

This is an easy Christmas ornament which I have been giving as presents to my friends and family. The size of the loop is a perfect size for the boys to be able to place the ornaments easily and proudly onto the tree themselves. 🙂 🙂

YOU NEED:

  • Paddlepop sticks (coloured or plain)
  • Hot glue gun and glue sticks
  • String (cut into the length of a paddlepop stick)
  • Scissors (to cut the string ^^)
  • PVA glue (for the kids to use)
  • Buttons, wooden shapes and pom poms to decorate

ASSEMBLY:

Adults/older kids

  1. Stick together 3 x paddlepop sticks with a hot glue gun to form a triangle shape.
  2. Loop the string together and stick on both ends of the string to one of the corners of the triangle.

Kids

  1. Use a paddlepop stick to dip into PVA glue and spread onto the paddlepop stick triangle.
  2. Decorate with buttons, wooden shapes and pom poms.

Note: I found the pom poms a little harder to stick on, so I had to restick a few with the hot glue gun.

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Chocolate/ Christmas/ Dessert/ Thermomix

Milomisu

This is amazing and new fave dessert!!! This is a combo of Milo Mousse with the sponge biscuits from Tiramisu and is deliiiicious!

I love it with the sponge biscuits dipped in coffee as coffee really brings out the chocolate flavour and the bitterness of the coffee offsets the sweetness in the chocolate, however for a kid friendly version (and for fussy adults like my husband who have never, and won’t ever try a cup of coffee) you can dip the biscuits in a combo of Milo and hot water.

I personally don’t like alcohol in my desserts, however you can add some marsala, rum, or brandy to the coffee mixture to add some adult X factor in there!

You can use small dessert bowls or one large dessert bowl or dish.

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Add dark chocolate chips to bowl.

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Blitz 5 seconds/Speed 7. Set aside.

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Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar.

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Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the ‘frangipani’ look at the top. Be careful not to overbeat!!

 

 

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Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

Add a layer of blitzed chocolate chips to the bottom of the bowl(s)…

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…and dip sponge bisuits in coffee/hot Milo mixture.

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Place sponge biscuits in bowl enough to cover the base of the bowl.

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Add a layer of Milo Mousse…

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…and sprinkle with blitzed chocolate chips.

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Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

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Add a final layer of Milo Mousse…

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and sprinkle top with remaining blitzed chocolate chips.

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Refrigerate for at least 2 hours before serving.

Milomisu

Print Recipe

Ingredients

  • 150 grams dark chocolate chips
  • 1 bottle thickened cream (600ml)
  • 6 heaped tablespoons Milo
  • 2 tablespoons cocoa
  • 2 tablespoons sugar
  • 1 large packet of sponge finger biscuits
  • 300ml strong black coffee OR 300ml boiling water + 3 tablespoons Milo
  • *for an alcoholic version - add 50ml (or more) Marsala, rum or brandy with 250ml coffee

Instructions

1

Add dark chocolate chips to bowl. Blitz 5 seconds/Speed 7. Set aside.

2

Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar. Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the 'frangipani' look at the top. Be careful not to overbeat!!

3

Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

4

Add a layer of blitzed chocolate chips to the bottom of the bowl(s), and dip sponge bisuits in coffee/hot Milo mixture. Place sponge biscuits in bowl enough to cover the base of the bowl.

5

Add a layer of Milo Mousse and sprinkle with blitzed chocolate chips.

6

Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

7

Add a final layer of Milo Mousse and sprinkle top with remaining blitzed chocolate chips.

8

Refrigerate for at least 2 hours before serving.

Chocolate/ Christmas/ Sweets/ Thermomix

Candy Cane Fudge

Choc mint is one of my favourite flavour combos! This is amazing with the candy canes – as it looks really festive, plus the candy canes add a beautiful crunch with the choc mint fudge!

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Add candy canes to bowl.

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Blitz 2 seconds/Speed 5. Set aside.

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Add condensed milk, sugar, butter and glucose syrup in bowl.

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Cook 10 minutes/100 degrees/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Cook a further 20 minutes/Varoma/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Add chocolate chips/melts and peppermint essence.

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Mix 30 seconds/Speed 3.

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Pour and spread into a slice tin…

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…and sprinkle crushed candy canes on top.

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Set in fridge for a few hours/overnight.

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Once set, cut into small squares and store in an airtight container.

Candy Cane Fudge

Print Recipe

Ingredients

  • 6 x large candy canes (roughly broken up)
  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams dark chocolate chips/melts
  • 1 teaspoon peppermint essence

Instructions

1

Add candy canes to bowl. Blitz 2 seconds/Speed 5. Set aside.

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips/melts and peppermint essence. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle crushed candy canes on top.

8

Set in fridge for a few hours/overnight.

9

Once set, cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or the fridge for a few weeks/or kept in the freezer for a few months.

Baking/ Cake/ Cheesecake/ Chocolate/ Christmas/ Dessert/ Kids in the Kitchen/ Sweets/ Thermomix

Christmas Gift and Food Ideas

With Christmas fast approaching, here is my all-in-one Christmas Gift and Party Ideas Guide for a one stop shop with all the links!

I have noted if they are Thermomix or Non Thermomix recipes (for those who don’t have a Thermomix) but also if you have a Thermomix and want to multi task you could make things without a Thermomix if your Thermomix is busy!!

Advent Calendar Activity Ideas

Gift Tags/Labels/Name Tags

Table Centrepiece

Hamper Ideas

Dessert/’Bring a Plate’ Ideas

NO BAKE:

BAKE:

Savoury

Drinks

Chocolate/ Christmas/ Sweets/ Thermomix

Salted Caramel Coconut Fudge

O.M.G! This has become my ALL TIME FAVOURITE FUDGE! I took this to work and everyone said that this is the best fudge I’ve ever made – and I have made a loooooooot of fudge with different flavours and recipes!!

Caramel with some saltiness is AMAZING in itself, but the coconut adds a extra depth of flavour and texture, and the taste just lingers in your mouth making you want more!

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Add condensed milk, sugar, butter and glucose syrup in bowl.

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Cook 10 minutes/100 degrees/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Cook a further 20 minutes/Varoma/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt.

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Mix 30 seconds/Speed 3.

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Pour and spread into a slice tin…

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…and sprinkle salt flakes on top.

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Set in fridge for a few hours/overnight.

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Once set, cut into small squares and store in an airtight container.

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Salted Caramel Coconut Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams brown sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 40 grams desiccated coconut
  • 1/2 teaspoon salt
  • Salt flakes to top

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle salt flakes on top.

8

Set in fridge for a few hours/overnight.

9

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or the fridge for a few weeks OR kept in the freezer for a few months.

Chocolate/ Christmas/ Dessert/ Sweets/ Thermomix

Fruit and Nut Chocolate Fudge

I LOVE FUDGE! And I love how easy it is to make and it goes a looooong way with gifts and feeding a crowd! I used to think fruit and nut chocolate was for ‘old people’, but I guess I fall in that boat now as my husband and I really enjoy it!! Chocolate fudge can’t be that bad for you if there is fruit and nuts in it, right???

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Add condensed milk, sugar, butter and glucose syrup in bowl.

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Cook 10 minutes/100 degrees/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Cook a further 20 minutes/Varoma/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Add chocolate chips, and mixed fruit and nut.

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Mix 30 seconds/Speed 3.

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Pour and spread into a slice tin. Set in fridge for a few hours /overnight.

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Once set, cut into small squares and store in an airtight container.

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Fruit and Nut Chocolate Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams dark chocolate chips
  • 140 grams mixed fruit and nut (i.e. 70 grams dried fruit + 70 grams nuts)

Instructions

1

*Keep away MC (Measuring Cup) for this recipe - not required throughout the steps*

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips, and mixed fruit and nut. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin. Set in fridge for a few hours /overnight.

8

Once set, cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/ or the fridge for a few weeks OR kept in the freezer for a few months.

Cake/ Cheesecake/ Chocolate/ Christmas/ Dessert/ Thermomix

Choc Chip Candy Cane Cheesecake

This is the ULTIMATE Christmas cheesecake! The candy canes give a beautiful minty taste which is beautifully refreshing on a summers day, and the dark chocolate chips balance out the sweetness of the cheesecake. This is super quick and easy (I LOVE easy recipes) to whip up for the festive season!

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Add ‘base’ ingredients to bowl.

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Mix 15 seconds/Speed 9.

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Pour into pan and press down with the back of a metal spoon.
No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

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Add ‘cheesecake’ ingredients ingredients to bowl.

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Mix 20 seconds/Speed 6.

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Pour into pan and spread.

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Place in fridge overnight to set.

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Once set, decorate with melted chocolate, peanut M and M’s and silver cachous as per the pictures.

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(To melt dark chocolate chips – place in a ziplock bag – zap in 30 second intervals and squish bag until all choc chips are melted).

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Choc Chip Candy Cane Cheesecake

Print Recipe

Ingredients

  • BASE:
  • 250 grams arrowroot biscuits (or any other sweet biscuits)
  • 140 grams butter (softened)
  • 40 grams dark chocolate chips
  • CHEESECAKE:
  • 500 grams cream cheese (cubed, softened)
  • 1 x 396 gram tin sweetened condensed milk
  • 80 grams dark chocolate chips
  • 8 - 12 large candy canes (roughly broken up, add number of candy canes depending on how minty you prefer it)
  • TO DECORATE:
  • 80 grams dark chocolate chips
  • Peanut M and M's
  • Silver cachous

Instructions

1

Grease and line springform pan.

2

Add 'base' ingredients to bowl. Mix 15 seconds/Speed 9.

3

Pour into pan and press down with the back of a metal spoon.

4

No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

5

Add 'cheesecake' ingredients ingredients to bowl. Mix 20 seconds/Speed 6.

6

Pour into pan and spread. Place in fridge overnight to set.

7

Once set, decorate with melted chocolate, peanut M and M's and silver cachous as per the pictures.

8

(To melt dark chocolate chips - place in a ziplock bag - zap in 30 second intervals and squish bag until all choc chips are melted).

Notes

* In the photo I used a 25cm wide springform pan. You can use a smaller springform pan i.e. 20cm and the base and filling will be higher/deeper 🙂 ** If you don't like mint, you can omit the candy canes to make a Choc Chip Cheesecake 🙂

Christmas/ Dessert/ Non Thermomix/ Thermomix

No Bake Mango Mousse Slice

This is my mum’s recipe that I have grown up with!! My family has this regularly when Mango’s are in season! This is a refreshing and delicious dessert, snack or a ‘bring a plate’ dish in summer! It is a super simple dish and a hit with everyone in the family!!

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Prepare and add mangoes into a large baking pan/roasting tray.

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Add the 2 x jelly packets, gelatine powder and water in bowl.

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Heat 4 minutes/50 degrees/Speed 2.

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Add evaporated milk and eggs.

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Mix 10 seconds/Speed 4.

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Pour over mangoes and set in fridge overnight.

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Cut up in slices and serve chilled.

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No Bake Mango Mousse Slice

Print Recipe

Ingredients

  • 2 mangoes (peeled, seed removed and roughly diced)
  • 1 x packet pineapple jelly
  • 1 x packet orange jelly
  • 10 grams gelatine powder
  • 500 grams water
  • 1 x can evaporated milk (approx. 375 grams)
  • 2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add mangoes into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over mangoes and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add mangoes into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over mangoes and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*This works with other flavours of jelly - however it looks better with orange/yellow coloured jelly - i.e. lemon, mango, passionfruit, pineapple, orange.

Christmas/ Craft/ Kids in the Kitchen/ Non Thermomix/ Thermomix/ Twins

Advent Calendar for 2 year olds

It’s the most WONDERFUL TIME of the year!!! I’ve always loved Christmas and now it is so exciting to share it with the boys! Now that they are 2, this is the first year they can start appreciating it! Instead of chocolates/lollies for the 25 day countdown to Christmas, this is my 25 days of Christmas advent Calendar activities suitable for 2 year old old toddlers (and the family)!! Last year I also had a list for when the boys were 1 year olds!

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1. Take photos with Santa

2. Paint Christmas ornaments

I bought this $5 Christmas plaster set from Kmart which the boys will love! http://www.kmart.com.au/product/christmas-plaster-set—pack-of-17/1030801

3. Finger paint Christmas cards/wrapping paper

4. Make & play with a Christmas Tree Ball sorter

https://au.pinterest.com/pin/28640147608206029/

5. Make Reindeer paper plates

https://au.pinterest.com/pin/41587996536037932/

6. Make salt dough hand print Christmas ornaments

Non Thermomix – http://www.mommymoment.ca/2013/04/salt-dough-handprint.html

Thermomix – http://www.trtlmt.com.au/salt-dough/

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7. Sing and dance to Christmas carols

8. Take Christmas themed photos at home

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9. Make homemade muffins for the first time!

20 Second Crunchy Lemon Muffins (made in a big bowl so they can stir it themselves!)

20 Second Crunchy Lemon Muffins

10. Check out Christmas displays at a shopping centre (i.e. Myer/DJ’s in the city!)

11. Make popsicle stick Christmas Tree ornaments

https://au.pinterest.com/pin/351912451187976/

12. Have a picnic in the backyard with Christmas themed food

13. Go the beach and make sandcastles

14. Make little canvas paintings for presents – use painters tape, and tape a shape/initial on a canvas, and finger print on top – when dry, peel off the painters tape!

https://www.pinterest.com/explore/painters-tape-art/

15. Help mummy make and decorate Red Velvet Cupcakes

Red Velvet Cupcakes – Recipe for with or without a Thermomix

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16. Make easy ‘snow globes’ for presents

https://www.pinterest.com/explore/snow-globe-crafts/

17. Make Christmas shapes out of red and green playdough + Doterra ‘Holiday Joy’ 

ThermoFun – Kids Everyday Essentials – Playdough

18. Help mummy decorate a Gingerbread house for the first time

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(this was mummy’s last year before any creative help from the kiddies!)

19. Run in the sprinklers 

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20. Check out Christmas Lights!!

21. Make Christmas feet Reindeer

https://www.pinterest.com/explore/reindeer-footprint/

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22. Tree/star shaped pumpkin pancakes for breakfast

Pumpkin Pancakes

23. Make Chocolate Chip Cookies for Santa (ready for Christmas Eve)

Healthy Choc Chip Cookies

24. Watch a Christmas themed movie as a family with popcorn AND set up Santa’s snacks!

http://www.kidspot.com.au/MySpot-escapes-The-best-Christmas-movies-of-all-time+6494+178+article.htm

25. Take family photos in front of the tree and open presents!!

 

Christmas/ Drinks/ Non Thermomix/ Thermomix

Milo 3 in 1

You will be familiar with this name ‘Milo 3 in 1’ if you are from or know someone from Malaysia or Singapore! I grew up with this and looooooove it! Milo 3 in 1 are pre packaged sachets with Milo, creamer/milk powder and sugar and all you need to do is add hot water (or add hot water/cold water and ice if you want it cold). It tastes much lighter than the usual Milo + milk and is just so easy to prepare! I sometimes find the sachets in Chinese grocery shops here, however they taste really different from the ones in Malaysia. As it contains dairy, the Malaysian Milo 3 in 1 sachets are something that we haven’t been able to bring back home after trips to Malaysia!  This is my version, which isn’t as sweet as the original Milo 3 in 1 sachets that I’ve grown up with (as my ageing tastebuds prefer less sugar!), but is amazingly satisfying and brings back all my childhood memories! This makes it so easy to get my Milo hit (as the boys in my house are always guzzling up the fresh milk in the house! This is also a great gift idea!

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Add all ingredients to bowl.

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Mix 10 seconds/Speed 9. Store in an airtight container.

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Milo 3 in 1

Print Recipe

Ingredients

  • 200 grams Milo
  • 150 grams milk powder
  • 30 grams sugar

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Mix 10 seconds/Speed 9. Store in an airtight container.

4

METHOD (NON THERMOMIX):

5

Add all ingredients in a blender or in a medium sized bowl.

6

Blend or mix together until ingredients are well combined. Store in an airtight container.

Notes

TO SERVE HOT: Add approx. 3 tablespoons* for each mug and fill the mug boiling hot water. Stir well. TO SERVE COLD: Add approx. 3 tablespoons* for each cup, top with a little bit of boiling hot water to stir and combine. Top up with cold water and ice. Stir well. *Amount of Milo 3 in 1 added per cup depends on your tastebuds/size of the cup!