Christmas Blog Hop 2016
To Divine Promotions & RAM PA Group’s Christmas Blog Hop 2016
This blog hop is to get us all in Christmas mood. Get hopping and read all the post as the common theme is Christmas 🎄 Each participant will write a blog post and tells what Christmas means to them along with their favorite Christmas recipe.
What Christmas means to me by Dawn Walsh
When I was a little girl, we got everything we wanted from Santa and we always got a Disney movie and game. It was so much fun and the excitement was unreal waiting to see what Santa brought us. Before all that though we would always get new PJ’s for Christmas Eve and the girls got soft curlers put in our hair, we went to bed early but Mom and Dad got us up for midnight mass and all our friends and cousins were there too, mass was so much fun on Christmas Eve especially as we all went in our PJ’s lol.
As I got older my Grandmother thought me how to make special decorations in the shape of a Christmas cracker, it was one of my favourite things to do with her. As i am now a mom I now make these with my daughter for School Teachers and Friends. It’s about watching the kids excitement opening their presents and being with my family recording these moments to show them when they get older 🙂
We also like to make Homemade Strawberry CheeseCake
PREP: 30 MINS plus 1 hr and overnight chilling
CUTS INTO 12 SLICES
Follow the step-by-step recipe for this easy no-cook cheesecake – a delicious dessert for all occasions
- EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
- Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- Remove the vanilla seeds from 1 pod: Slicethe vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Make the filling: Place 600g soft cheese,100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.