What’s Christmas without a festive Christmas morning breakfast? Morning is the best part of Christmas and there must be a special breakfast. So let’s have some spinach pancakes! YAY! Spinach… WHAT?!
OK, they don’t taste like spinach, but they’re green and Christmassy! And they’re even more Christmassy when you make Christmas Tree Pancakes using a metal cookie cutter.
These pancakes were very fluffy and light, and a little bit of a pain to make because I only have one non-plastic tree-shaped cookie cutter. I threw some blueberries on top, but red cranberries or pomegranate seeds would look so festive on the green trees!
|Spinach-Clementine Christmas Tree Pancakes1 cup whole wheat pastry flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup clementine juice
1- Whisk dry ingredients together.
This recipe makes 10 fluffy Christmas tree pancakes using a 10 inch long cookie cutter.
The next Christmas inspired recipe is called “Strawberry Santa Hats”, because “Santa’s Berries” just doesn’t seem very appropriate.
These are little cake squares, with buttercream and strawberry hats. I wanted to make a dense cake using coconut milk (recipe below), but you can use any cake recipe or you can even use cupcakes or cookies instead of cake. Ooh, chocolate shortbread would be perfect!
Anyway, once your cake has cooled down to room temperature, cut it into squares and use a pastry bag to squeeze out a buttercream circle right in the middle of each square. Be generous with the buttercream, you should have a circle that is a little bigger than the base of a strawberry. The whole circle should be filled with buttercream to end up with a nice frosting base.
Place a washed and trimmed (and dry!) strawberry on top of each buttercream base and gently squeeze it down so the buttercream spreads out all around the bottom of the strawberry. Finally, squeeze out a little “pom pom” of buttercream on the tip of each strawberry.
Coconut Milk Cake
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup coconut milk (full fat)
2 tbsp oil
3/4 cup soy milk (or other non-dairy milk)
1 tsp vanilla
1- Preheat oven to 350 degrees.
2- Whisk dry ingredients together in a medium bowl.
3- Whisk wet ingredients in a small bowl.
4- Stir wet ingredients into the dry ingredients until smooth.
5- Pour the cake batter into an 8×8 inch baking dish prepared with cooking spray.
6- Bake for 25 minutes or until a toothpick comes out clean.