North Pole Breakfast Ideas

30th Nov 20208th Dec 2020 northeasteatsandkidsBaking With Kids, blyth, Christmas 2020, Christmas baking, cooking with kids, elf on the shelf, festive food, foodblog, foodie, foodpics, grazing board, instafood, lovefood, nebloggers, nefollowers, nefoodies, newcastle, newcastleeats, newcastlefoodie, northeast, northeasteats, northumberland, Things To Do 2020, Tyne And WearLeave a comment

December is the ideal time of year to indulge in some special Christmas traditions and a North Pole Breakfast is a lovely way to welcome in the festive season.

You can combine this Christmas tradition with the dreaded Elf On The Shelf, many families start both of these on the same day as a way to welcome their mischievous festive friend back for another year.

Below are a few ideas for what to serve during your North Pole Breakfast – just remember, this is a special treat that only happens once a year so it isn’t going to be the healthiest but embrace and enjoy the blowout, it’s Christmas after all!

SANTA PANCAKES

Pancakes, fruit, nuts, chocolate and squirty cream – guaranteed winner in our house. I tend to serve pancakes up as a Grazing Board and let everyone help themselves – maximum effect with minimal effort.

PULL-A-PART PUFF PASTRY NUTELLA CHRISTMAS TREE

Like a giant pain au chocolat – amazing!

DIPPY EGGS AND SPECIAL SHAPE SOLDIERS

One thing I’ve found out about dippy eggs is everyone has their own way of achieving them. I’m a 5-mins-in-to-boiling-water-and-hope-for-the-best kinda girl. Nine times out of ten it works but there is the occasional fail. For a North Pole Breakfast, I serve the dippy eggs with festive shapes cut out of toast.

CINNAMON BUNS

Now, these do take time but they’re so worth it! Fresh out the oven and drizzled with water icing, these sweet bread rolls flavoured with the ultimate Christmas spice are absolutely devine!

Find my Cinnamon Bun recipe here https://northeasteats.home.blog/2020/12/04/cinnamon-bun-recipe/amp/

SNOWMAN HOT CHOCOLATE

Get creative with marshmallows and edible ink pens to make these little cuties, perfect to warm you up on a frosty morning!

If you don’t fancy spending too long in the kitchen, check out what the supermarkets have on offer – the Christmas tree crumpets are a favourite with us!

Festive Bakes & Foodie Makes

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Get Christmassy in the kitchen with these child friendly sweet treat recipes.

1. Chocolate Rice Crispie Christmas Puddings

Who doesn’t love chocolate rice crispies? They’re an absolute classic! Super quick and super easy, the recipe can be found here https://northeasteats.home.blog/2020/11/17/chocolate-rice-crispie-christmas-puddings/amp/

2. Reindeer Shortbread Biscuits

3. Christmas Tree Brownies

4. Snowman Cupcakes

5. Christmas Crunch Popcorn

6. Chocolate Orange Loaf Cake

7. Meringue Christmas Trees

8. Hot Chocolate Stirrers

Chocolate Rice Crispie Christmas Puddings

17th Nov 2020 northeasteatsandkidsBaking With Kids, blyth, chocolate rice crispies, Christmas 2020, Christmas baking, cooking with kids, festive food, foodblog, foodie, foodpics, instafood, lovefood, nebloggers, nefollowers, nefoodies, newcastle, newcastleeats, newcastlefoodie, northeast, northeasteats, northumberland, Tyne And Wear1 Comment

Super quick and super tasty festive sweet treat.

INGREDIENTS
– 200g Milk Chocolate
– 50g Butter
– 180g Marshmallows
– 100g Rice Crispies
– 50g White Chocolate
– Small amount of red and green fondant

METHOD

1) Place a large bowl over a pan of simmering water. Add in the milk chocolate and butter and gently melt over a low heat.

2) Add in the marshmallows and stir until melted and combined.

3) Remove from the heat and pour in the rice crispies. Mix until the rice crispies are completely coated in the chocolate mallow.

4) Allow the mixture to cool slightly.

5) Using a tablespoon, divide the rice crispie mix in to equal portions and roll in to balls. Dampening your hands with a little water will prevent the mixture sticking to you.

6) Pop the balls in to the fridge for 30 mins to set.

7) Meanwhile, melt the white chocolate and make your holly leaves and berries. Alternatively, check out the supermarket baking aisles – they usually sell pre-made festive cake decorations.

8) When the puddings have chilled, remove from the fridge and decorate with a drizzle of white chocolate and a sprig of holly.

9) The puddings will keep in the fridge for about one week.

10) They’re best enjoyed at room temperature.

A Pig In A Blanket In A Duvet – easy peasy Sausage Rolls

15th Nov 202015th Nov 2020 northeasteatsandkidsBaking With Kids, blyth, Christmas 2020, Christmas baking, cooking with kids, easy peasy sausage rolls, foodblog, foodie, foodpics, instafood, lovefood, nebloggers, nefollowers, nefoodies, newcastle, newcastledining, newcastleeats, newcastlefoodie, northeast, northeasteats, northumberland, sausage roll recipe, sausage rolls, Tyne And WearLeave a comment

A festive nod to this classic snack.

INGREDIENTS
– 450g Sausage Meat
– 8 Rashers of Back Bacon
– 1 Pack of Ready Made Puff Pastry
– Egg Wash
– Poppy Seeds

METHOD
1) Preheat your oven to Gas 6 or equivalent.
2) Unwrap the puff pastry.
3) Cut the pastry in half lengthways.
4) Lay 4 rashers of bacon down the middle of each pastry strip.
5) Split the sausage meat in two and add it on top of the bacon.

6) Roll the pastry tightly around the bacon and sausage meat.
7) Seal the edges with a little water and keep the join on the bottom of the rolls.
8) Cut each length in to 4 (or however many portions you want).
9) Place the sausage rolls on to a baking tray and brush with the egg wash and sprinkle with poppy seeds.
10) Bake for 20-25 mins or until golden brown.

I love these sausage rolls when they’re fresh out the oven but they’re just as tasty cold. I have mine with cranberry sauce while my husband and Harry prefer HP. What’s your sauce of choice when enjoying a sausage roll?

Festive Scotch Eggs

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A seasonal twist to this British classic with turkey sausage meat, sage & onion stuffing and cranberry sauce.

INGREDIENTS

6 hard or soft boiled eggs
450g Turkey Sausage Meat
100g Sage & Onion Stuffing
50g Cranberry Sauce
Plain Flour
Egg Wash
Breadcrumbs

METHOD

Peel the boiled eggs. In a bowl mix the sausage meat with the stuffing and cranberry sauce until well combined.

Divide the sausage meat mixture in to 6. Take one portion and flatten it on the palm of your hand. Place an egg in the centre of the meat then, using your other hand, encase the egg completely. Repeat with the rest of the eggs.

Dip each Scotch Egg in to the flour, then the egg wash then the breadcrumbs. The Scotch Eggs can then be fried or oven baked until the sausage meat is cooked and the breadcrumbs are golden brown.

The Scotch Eggs can be eaten hot or cold and are a perfect edition to a Christmas Cheese Board.

No Bake Gingerbread Cheesecake

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A deliciously creamy and spicy festive treat.

INGREDIENTS
250g Ginger Biscuits
100g Butter
200g Full Fat Cream Cheese
50g Icing Sugar
100ml Double Cream
2 tsp Ground Ginger
Canny little gingerbread figures to decorate (you can make your own or cheat, like I did, and use shop bought)

METHOD
Ground the biscuits and melt the butter. Combine together well then press the mixture firmly in to lined springform tin. I’ve used a 6” round tin but you can use a 7” or even 8” (your layers will just be thinner).
Pop the tin in to the freezer to firm up the base. While the base is setting, make the filling. In a bowl, stir together the cream cheese, icing sugar and ground ginger. In a separate bowl, whisk the double cream until it thickens and peaks hold. Combine the whisked double cream with the ginger cream cheese mixture. Take the chilled base from the freezer and add the filling. Smooth the top and pop the tin in to the fridge. It’ll take at least 4 hours to set completely. Once chilled, remove from the fridge and run a knife around the edge in between the cheesecake and the tin. Carefully remove the cheesecake from the tin. I’ve decorated the cheesecake with ginger biscuit crumbs, swirls of whipped cream and gingerbread figures but it’s entirely up to you how you decorate yours. Store the cheesecake in the fridge. It’ll be good for up to 3 days (if it lasts that long!)

This is a pretty simple recipe thats good to involve older children. Evie (10 years old) really enjoyed crushing the biscuits and whisking the double cream. Fancy giving it a go? Let me know in the comments how you find it.

Slow Cooker Chocolate Fudge

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As you’ve probably guessed by now, I do enjoy slow cooker baking. One recipe that I make often is slow cooker fudge. It’s so simple, turns out really well, and tastes great!

The base recipe for Slow Cooker Chocolate Fudge calls for just two ingredients – condensed milk and chocolate. You can then let your imagination go wild with flavour combinations. Our favourites include Oreo, Chocolate Orange, Rum & Raisin and Mint Aero.

INGREDIENTS
– 500g Chocolate (I usually use 250g milk and 250g dark)
– 397g Condensed Milk

Break the chocolate in to the Slow Cooker and turn on to LOW.

Add the condensed milk and stir. Leaving the lid off the Slow Cooker, let the chocolate melt. It will take about an hour for it to melt completely. Stir the mixture every 15 minutes.

Once the chocolate has melted completely and combined with the condensed milk, add your flavourings. Depending on what I’m adding, I usually stir some through the mix now then keep some aside to sprinkle on top.

Using oven gloves, carefully lift the Slow Cooker pot out and pour the mixture in to a lined tin. Smooth it out, add any toppings and press them in to the fudge. Pop the tin in to the fridge. The fudge will take about 4 hours to set but it’s best left over night.

Once it’s set completely, remove from the tin and cut in to chunks.

You can box the fudge up to give out to friends and family or keep it all for yourself.

Let me know in the comments if you’re going to give Slow Cooker Chocolate Fudge a try and which flavours you’ll be using.

Slow Cooker Hot Chocolate Bar

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A tasty winter warmer the whole family can enjoy.

This couldn’t be simpler – throw your powder and milk in to the SC, give it a quick mix then leave it to warm through. Serve and enjoy.

I’ve made enough for 4-5 servings so used

15 heaped teaspoons of hot chocolate powder
1200ml of milk (I’ve used full fat so it’s extra creamy)

Pop the hot chocolate powder and milk in to your slow cooker, give it a mix then turn the slow cooker on to high. It’ll take about 2 hours to warm through completely. Once it’s at the desired temperature, turn the slow cooker down to low. The hot chocolate can be left in the slow cooker until ready to serve.

Using a ladle, decant the hot chocolate in to cups then let everyone add their extras. I’m a squirty cream and glug of baileys kinda gal.

Let me know how you serve your hot chocolate in the comments.

S’mores Grazing Board

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Perfect for a night in the garden sat around the chimnea.

I’m a massive fan of grazing boards because you can feed your family easily and everyone gets exactly what they like – what’s not to love?!

When it comes to grazing boards, whether its sweet or savoury, anything goes. Taylor it to exactly what you know will get eaten so nothing is wasted.

If you’re making s’mores – don’t forget the skewers. Melt the marshmallows, pop it on a biscuit or cracker (we use rich tea) add your toppings and sandwich it all between another biscuit or cracker. Yummy, delicious gooey-ness!

At Home Hot Dog Station

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Another use for my favourite appliance – the slow cooker.

Everyone eats hotdogs on Bonfire Night, right? And this is ideal for a night in with the family. What I love about this is it can all be prepared well in advance and brought out when needed. Simply warm the hotdogs in the SC then let everyone help themselves.

Topping Ideas (some of our favourites)

– Beef Chilli
– BBQ Beans
– Coleslaw
– Cheese
– Gherkins
– Crispy onions
– Jalapeños
– Crushed Tortilla Chips
– Sauerkraut
– Fried Chorizo

Sides like salad, garlic potatoes and onion rings always go down well.

What’s your favourite hotdog topping? Let me know in the comments.

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