ADVENT CALENDAR DOOR 20. *My gingerbreads*

Door 20. Opens…

Finally I started my own Christmas baking. Here’s My gingerbreads

Gingerbread 1

Gingerbread 2

Gingerbread 3

Gingerbread 4

These triangle Gingerbreads I made accidentally from star Gingerbreads. I just folded a couple of claws with a thought of making The gingerbread look like damson plum jam (a star version). Then I realized it can’t be made of star gingerbread. It needs circle on base.

Gingerbread 5

Gingerbread 6

Gingerbread 7

Gingerbread 8

Gingerbread 9

Gingerbread 10

Gingerbread 11

Gingerbread 12

My Gingerbread version of ”damson plum jam” (star tart as we say those in Finland).

Gingerbread 13

Gingerbread 14

Gingerbread 15

Gingerbread 16

Gingerbread 17

ADVENT CALENDAR DOOR 14. Miisa’s fudge

Door 14. opens…

I found that Miisa’s fudge recipe on Valio’s website. If there is faith in Miisa’s words, this should be really delicious. I haven’t tested this myself yet, but I’m going to test it.

So like I promised…here comes the recipe…

You’ll need:

200g White baking chocolate

2 dl sugar

2,5 dl caramel Cream

50g butter

1/2 teaspoon salt

1 dl dried cranberries


1US cup=2,4dl

1UK cup=2,8dl

Preparation:

Before starting cooking, please note that you have a food thermometer. The right temperature is essential for fudge success. The time taken to reach the correct temperature is difficult to estimate. It depends on the cooking pot, the stove, etc.
Crumb white chocolate. Leave aside to wait.
Measure the sugar, cream and butter in a saucepan.
Heat slowly, stirring, until the sugar has melted evenly in the mixture. Continue cooking on low heat until the mixture is 116 degrees, avoid stirring.
Lift the pot off the stove.
Add the white chocolate to the mixture and beat for a few minutes until the mixture cools slightly and becomes fluffy. Stir in the salt and cranberries quickly.

Pour the mixture into a bread pan lined with foil or baking paper (approx. 12 x 25 cm)

Allow to solidify in the refrigerator covered overnight. Cut into pieces.

Store in a cool place.

Finally just enjoy!

ADVENT CALENDAR- DOOR 12. Miisas christmascake and mini ginger bread houses

Vlogger Miisa has a ”hyvvää” (=good with a dialect) baking section on her popular youtube channel. She -Finland’s most influential influencer- was also involved in dancing with the stars competition this season. (Some of you may have recognized her from my dance posts). In a video after the dance competition, she told us she came second with her partner: Marko Keränen what was not told in the final broadcast. (They announced only the winner out of three). Congratulations, Miisa!!!

_______________________________________________________________________________________

A cute, tiny gingerbread houses with fried gingerbread cheesecake, made by my favorite vlogger: Mmiisas.

As information for those who do not understand Finnish, in the beginning of the video Miisa is introducing caramel-cranberry fudge which she made earlier with Valio’s recipe. She said it’s her new favorite and recommends it as a Christmas present (if you don’t know what to buy).

That recipe I will post maybe later (If I can find it -wasn’t too easy to find on the sites of ”Valio”, Finnish food company brand). Christmas cake recipe you will find here below. The ginger bread houses were a separate supplement and I will not put that recipe here but I think you can find similar recipe easily if you like. It took time for me to translate only this one cake recipe so…

Anyway I hope you enjoy Mmiisa’s christmas bakings…

and tell me what’s your traditional christmas decerts?

FRIED GINGERBREAD CHEESECAKE

175g gingerbreads

75g butter

400g seasoned curd with orange

400g orange cream cheese

2,5 dl caramel cream

2 tablespoons sugar

1 tablespoon vanilla sugar

4 eggs

2 tablespoons corn starch

To the surface:

2 dl whipped cream

1 tablespoon vanillasugar

Nonpareils

_______________________________

1US cup=2,4dl

1 UK cup=2,8dl

Preparation

Melt butter. Chop gingerbreads and stir in melted butter. Combine with melted butter. Tension the baking paper between the bottom and the edge of the loose bottom pan (23cm). Press the gingerbread mixture onto the bottom and edges of the pan.

Whisk the filling ingredients until smooth. Pour the filling over the biscuit base.

Cook at the bottom of the oven at 170 degrees for about 60 minutes until the cake is only slightly loose in the middle.

Allow the cake to cool first at room temperature and then transfer covered to the refrigerator. Do not remove the cake from the pan until completely cold. Cake is at its best the next day.

Finish the surface of the cake with vanilla sugar flavored whipped cream and nonpareils if desired.

Bon appetit!