Sentinel staff share favorite holiday dessert recipes - HollandSentinel.com

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Sentinel staff share favorite holiday dessert recipes - HollandSentinel.com

Sentinel staff share favorite holiday dessert recipes - HollandSentinel.com

Posted: 19 Dec 2020 12:30 PM PST

HOLLAND — Last year, the Holland Sentinel staff had its first of what we hoped to be an annual holiday cookie exchange. The wisdom of fueling a room full of journalists on pretty much just cookies and coffee for an entire day was questionable in terms of our productivity levels. Even so, we're still pretty bummed COVID-19 is preventing us from getting together for a second annual treat exchange this year.

Instead of sharing our favorite holiday treats with each other in our office, we decided to share those treats with all of our readers — or, at least the recipes. If we could, we would absolutely mail all of our readers a batch of education reporter Mitchell Boatman's sea salt chocolate chip cookies, they really are that delicious.

If you find yourself wanting to branch out to some new holiday baking traditions, we hope you'll test out some of our favorite recipes here at The Sentinel this year.

Managing Editor Audra Gamble's crème de menthe brownies:

Do these have almost three full sticks of butter in them? Yes. Are they amazing? Also yes. They're really rich, so cut these smaller than your normal brownie.

Brownie layer:

1 cup flour

1 cup sugar

½ cup unsalted butter, softened

4 eggs

1 ½ cups Hershey's chocolate syrup

Mint creme:

2 cups powdered sugar

½ cup unsalted butter, softened

2 tbsp green crème de menthe

½ tsp mint extract (optional if you love minty flavor)

Chocolate glaze:

1 cup Hershey's dark chocolate chips

6 tbsp unsalted butter

Preheat oven to 350 and grease a 13x9 baking pan.

Combine flour, sugar, butter, eggs and syrup in a large bowl, beat until smooth. Pour batter into baking pan.

Bake 25-30 minutes until the top springs back when touched lightly. Cool completely.

Beat mint cream ingredients together until well-combined. Spread mix over cooled brownies, then cover and chill in the fridge.

Combine chocolate chips and butter in a small saucepan over a very low heat, stirring constantly until combined and smooth. Pour over dessert, and chill for at least an hour before cutting.

Yields 12-18 brownies depending on how small you cut them.

Education Reporter Mitchell Boatman's sea salt chocolate chip cookies:

Maybe it's because my mom makes them. Maybe it's the memories they bring about. Maybe it's the sea salt. Whatever it is, these are the best cookies I've ever had. I don't really know the origins of this recipe, but I know these cookies have been a hit everywhere — from family gatherings to baseball games to National Honor Society bake sales.

They may seem a little complicated, but they are absolutely worth the time and effort. This recipe makes upwards of 50 cookies, so consider cutting it in half or freezing some of the dough for later if you want a smaller yield.

2 cups minus 2 tbsp cake flour

1 cups bread flour

1 ¼ tsp baking soda

1 ½ tsp baking powder

2 ½ sticks (1 ¼ cups) unsalted butter

1 ¼ cups brown sugar

1 cup plus 2 tbsp granulated sugar

2 eggs

2 tsp vanilla extract

20 ounces 60 percent cacao chocolate chips (we use Ghirardelli brand)

Sea Salt

In a large bowl, cream butter with brown and white sugars for five minutes, until creamy. Add both eggs and vanilla, mix well.

In a separate bowl, mix together flours, baking soda and baking powder.

Slowly add the flour mixture into the butter mixture. I recommend doing so a little at a time and with a hand mixer — it gets thick!

Fold in the chocolate chips using a spoon or spatula.

Cover the dough with plastic wrap — I recommend one layer pressed down directly onto the dough and a second layer over the top of the bowl — and refrigerate for 24-48 hours.

After refrigeration, bake at 350°F for 8-10 minutes, sprinkling with sea salt halfway through.

Managing Editor Audra Gamble's apricot-raspberry rugelach cookies:

Every year my family asks me to make these rugelach cookies for the holidays. I'll be honest, they're a lot of work, but they're absolutely worth it. You can change up the type of jam and nuts/fruit you use in the filling, or you can make a chocolate ganache filling instead! This recipe is from the Good Housekeeping "The Great Christmas Cookie Swap Cookbook," which is a great recipe book. Every single recipe in that book is delicious, just maybe cut the recipe in half if you're not trying to feed the entire population of Michigan.

2 cups butter, softened

2 8 oz. packages cream cheese, softened

1 ½ cups sugar, divided

2 tsp vanilla extract

½ tsp salt

4 cups flour

2 cups chopped walnuts

1 ½ cup dried apricots, chopped finely

½ cup packed light brown sugar

3 tsp cinnamon, divided

1 cup seedless raspberry preserves

2 tbsp milk

In a large bowl, beat butter and cream cheese until creamy, then add ½ cup granulated sugar, vanilla and salt. Then beat in 2 cups of flour. With a wooden spoon, stir in the remaining 2 cups of flour until just combined.

Divide dough into 8 equal disks, wrapping each disk in waxed paper and refrigerate at least 2 hours.

In a medium bowl, stir walnuts, apricots, brown sugar, ¾ cup granulated sugar and 1 tsp cinnamon until combined.

On a lightly floured surface, roll 1 disk of dough into a 9-inch circle. Spread 2 tbsp of preserves over dough, then sprinkle ½ cup of walnut mixture evenly. With a pizza cutty or sharp knife, cut the dough circle into 12 equal wedges. Starting at the curved edge, roll up each wedge into a crescent shape.

Place cookies, point side down, ½ inch apart on a cookie sheet lined with foil sprayed with cooking spray. Brush rugelach with milk, then sprinkle with the remaining ¼ cup of sugar mixed with the remaining 1 tbsp of cinnamon.

Bake in a 325 oven for 35-40 minutes. Immediately transfer to a cooking rack, then repeat the process with the remaining disks of dough.

Yields 96 cookies.

News Reporter Carolyn Muyskens' orange cranberry bread:

I've made this cranberry bread every holiday season ever since my college roommate introduced me to this recipe — originally taken from "The Silver Palate Cookbook," by Julee Rosso and Sheila Lukins. We'd eat it as a pick-me-up while studying late on snowy December and January nights.

With just a hint of sweetness and a citrus flavor from the orange juice in the dough, packed with walnuts and tart cranberries, this bread tastes best toasted and spread with a generous helping of butter.

2 cups unbleached all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2/3 cup orange juice

2 eggs, beaten slightly

3 tablespoons unsalted butter, melted

1/2 cup walnuts, evenly chopped (optional)

1 cup cranberries

2 teaspoons grated orange rind (optional)

Preheat oven to 350°F and grease an 8-inch bread pan.

Mix flour, sugar, baking powder and salt in a large mixing bowl.

Make a well in the middle of the dry mixture and pour in orange juice, eggs and melted butter. Mix until just combined. Fold in walnuts, cranberries and orange rind.

Pour batter into prepared bread pan and bake in oven 45 to 50 minutes, or until a knife inserted into the center of the loaf comes out clean.

Remove bread from oven. Cool in pan 10 minutes before removing and letting cool completely on a wire rack.

Business Reporter Cassandra Lybrink's dream cookies:

Baking cookies for Christmas has been a tradition in my family for as long as I can remember — although there were a few experiments with pretzels and bread. Even though we'll be apart this year, my parents are making treats to enjoy at home, and they were happy to share my favorite recipe with our readers. This dream cookie (read: no-bakes) has been in my family forever. The best cookies aren't easy to make, and these puppies are well worth the practice batches we have to make every year to get them just right.

½ cup butter, salted

½ cup whole milk

½ cup cocoa powder

2 cups sugar

1 cup peanut butter

¼ tsp vanilla

3 cups instant oats (for an adventure, try 4 cups of Rice Krispie cereal instead)

Melt butter in pot, then whisk in milk, cocoa powder and sugar. Bring to a roaring boil for one minute.

Remove from heat and quickly whisk in peanut butter, vanilla and oats.

With a ladle, place spoonfuls on wax paper (I recommend putting towels underneath the paper to avoid leaving rings on the table). Wait for cookies to harden and enjoy.

5 holiday dessert recipes you'll want to make this year - Omaha World-Herald

Posted: 19 Dec 2020 06:00 AM PST

My grandmother taught me everything I know about cooking. I used to spend hours in the kitchen as her sous chef. There was nothing better in the world.

My grandmother, Beverly, is no longer with us, but her recipes are. Every holiday I break out my cookbook with the broken binding and seventh grader's handwriting, and I bake and remember her.

Shea Saladee (mugshot)

Shea Saladee lives in Papillion with her husband, Brent, and their three children. She works as an instructor at the University of Nebraska Omaha.

These are my favorite recipes and I am happy to share them with you and your family.

Rum Cake (literally the best recipe ever)

Ingredients:

For the cake: 

▪ 1 18.5-ounce package yellow cake mix

▪ 1 3.75-ounce package instant vanilla pudding

▪ 4 eggs

▪ 1/2 cup vegetable oil

▪ 1/2 cup dark rum (80 proof)

▪ 1/2 cup water

For the glaze:

▪ 1 cup granulated sugar

▪ 1/4 lb. butter (one stick)

▪ 1/4 cup rum

▪ 1/4 cup water

Directions:

First, grease and flour a 10" bundt pan. Next, mix all of the cake ingredients together. Pour batter into the bundt pan. Bake at 325 degrees Fahrenheit for one hour. Poke with a toothpick to make sure it comes out clean. Cool and invert the cake onto a large plate and prick the top and sides with a fork for glaze.

Then, melt the butter in a saucepan. Stir in the water and sugar. Boil for five minutes, stirring continuously. Remove from the heat and slowly add the rum. Pour the glaze over the cake and cool.

Sugar Cookies

Ingredients:

▪ 3/4 cup sugar

▪ 1/4-pound butter

▪ 1/2 teaspoon vanilla

▪ 1 tablespoon cream or milk

▪ 1-¼ cups flour

▪ 1/8 teaspoon salt

▪ 1/4 teaspoon baking powder

Directions:

Cream the butter, then gradually add the sugar, beating until light. Add the egg, vanilla and cream or milk.

In a separate bowl, mix together the flour, salt and baking powder. Slowly add the wet ingredients and mix well.

Arrange teaspoonfuls on cookie sheets, one inch apart. Bake at 350 for 8 to 10 minutes; the edges will just start to turn golden brown.

Quick Chocolate Fudge

Ingredients:

▪ 1/2 cup Karo syrup

▪ 1/3 cup evaporated milk

▪ 3 cups semisweet chocolate pieces

▪ 2 teaspoons vanilla

▪ 3/4 cup confectioners' sugar

▪ 1 cup coarsely chopped nuts (optional)

▪ Crushed candy canes (optional)

Directions:

Grease an 8" x 8" x 2" baking pan, or line with parchment paper.

In a heavy pan, combine milk, Karo and chocolate pieces. Cook over medium heat until the chocolate is melted, stirring constantly. Then, stir in the vanilla and confectioners' sugar. Cook over medium until creamy and smooth and the sugar dissolves. If using nuts, mix them in.

Pour into the greased pan and refrigerate for 4 hours. If using crushed candy canes, sprinkle on top. Cut into squares.

Tig's Carrot Cake (Tig is my mom)

Ingredients:

For the cake:

▪ 2 cups flour

▪ 2 teaspoons baking powder

▪ 1½ teaspoons baking soda

▪ 1 teaspoon salt cup

▪ 2 teaspoons cinnamon

▪ 4 eggs

▪ 2 cups sugar

▪ 1-¼ cups vegetable oil

▪ 2 cups carrots, grated

▪ 8-½ ounces crushed pineapple

▪ 1/2 cup walnuts or golden raisins (I prefer the raisins)

For the cream cheese frosting:

▪ 8-ounce package cream cheese, softened

▪ 1/2 cup butter

▪ 16 ounces confectioner's sugar

▪ 1 teaspoon vanilla

Directions:

First, sift flour, baking powder, baking soda, salt and cinnamon together.

In a separate bowl, beat eggs. Add sugar to dissolve (about 10 minutes). Then, stir in carrots, pineapple, oil and nuts/raisins. Add the flour mixture.

Place the batter in a greased, floured 9" x 13" pan. Bake at 350 for 35 to 40 minutes. Cool.

To make the frosting, combine all ingredients in a bowl and mix thoroughly. Add one tablespoon of milk if the mixture is too stiff. Top the cake with the cream cheese frosting.

Christmas Morning Cinnamon Rolls

Ingredients:

▪ Prepared pizza dough (I use the Pioneer Woman's recipe)

▪ 1/4-pound butter, softened

▪ 1-½ cups granulated sugar

▪ 2 tablespoons cinnamon

For the frosting (or you can use the cream cheese frosting recipe from the carrot cake)

▪ 1-½ cup confectioners' sugar

▪ 1/2 stick butter, softened

▪ 3 tablespoons milk or cream

▪ 1/2 teaspoon vanilla

Directions:

First, flour a large flat surface. Roll out the pizza dough until thin and rectangular. Smear the softened butter over the dough.

In a separate bowl or container, combine the cinnamon and sugar. Mix thoroughly. Sprinkle over the buttered dough.

Start at the bottom and roll upward, making a long roll. Cut into two-inch pieces. Place into a buttered baking dish and let proof for 30 minutes.

Combine all ingredients for frosting and mix with a beater.

Bake the cinnamon rolls at 350 for 25 minutes. Top with icing and serve warm.

These 7 easy dinner recipes are perfect for hectic school nights

Shea Saladee lives in Papillion with her husband, Brent, and their three children. She works as an instructor at the University of Nebraska Omaha.

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The Best Christmas Day Dessert Recipes - GLAMOUR UK

Posted: 18 Dec 2020 10:10 PM PST

Whatever your plans this Christmas, in between last-minute shopping, wrapping presents and plotting when or if you'll actually get to see your relatives this year, you told everyone you'd make the Christmas Day dessert but right now, you're feeling a bit uninspired.

The thing is, come Christmas day, after that whopper of a lunch, with every single trimming possible, most of us are pretty stuffed. Often, the last thing we want is something decadent and heavy (I'll never forget the year my brother went to an expensive bakery and presented a giant chocolate fudge cake, Bruce Bogtrotter-style - alas, no one wanted to eat it).

The best kind of festive dessert is something that hits the perfect note between being sweet but light, possibly creamy or fruity but not too stodgy that you feel sick after one bite. They also need to look good, this, after all, is a special occasion. Sorry Christmas pudding, but we just aren't that into you. As the only one who bakes in my family, there are some tried and tested favourites including Nigella's pavlova and Mary Berry's meringue roulade (the recipe she baked with Kate Middleton and Prince William last year, remember?), both of which you can make a day ahead so you're getting out the way of the turkey cooking.

On that note, here are some of the best Christmas Day dessert recipes that we guarantee will be a hit…

Rocky road cheesecake pudding

Recipe: BBC Good Food

BBC good food

Ingredients:
2 x 200g ready-made chocolate loaf or marble loaf cakes
225ml double cream
150g dark chocolate, finely chopped
2 tbsp golden syrup
50g white chocolate
edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)
For the cheesecake filling
2 x 280g tubs full-fat cream cheese
200ml double cream
75g icing sugar
2 tsp vanilla bean paste or extract
½ orange, zested
For the rocky road
150g dark chocolate
75g butter
1 tbsp golden syrup
75g digestive biscuits
25g pretzel pieces
50g mini marshmallows

Method:

  • Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
  • Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
  • Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted – turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
  • Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
  • Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture – don't let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
  • Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

Cappuccino Pavlova

Petrina Tinslay

Recipe: Nigella

Ingredients:
250 grams caster sugar
4 teaspoons instant espresso powder (not instant coffee granules)
4 large egg whites
1 pinch of salt
2 teaspoons cornflour
1 teaspoon white wine vinegar
300 millilitres double cream
1 teaspoon cocoa powder

Method:

  • Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Line a flat oven sheet with baking parchment and, using a 23cm/9inch cake tin, draw a circle on it.
  • Mix the sugar with the instant espresso powder in a small bowl and set aside.
  • In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
  • When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
  • Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.
  • Put it in the oven and immediately turn down to 150°C/130°C Fan/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool.
  • Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
  • Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.

Strawberry Meringue Roulade

Recipe: Mary Berry

Ingredients:
5 egg whites
275g/10oz caster sugar
20g/2oz flaked almonds
For the filling
150ml/5fl oz double cream
200ml/7fl oz Greek-style yoghurt
225g/8oz strawberries, hulled
icing sugar, for dusting

Method:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
  • Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
  • Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
  • Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
  • Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
  • Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
  • Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
  • Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
  • Cut the strawberries into quarters and sprinkle over the cream mixture.
  • Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
  • When you are ready to serve, dust with icing sugar and cut into slices.

Epic Chocolate Trifle

Recipe: Jamie Oliver

Jamie Oliver

Ingredients:
2 x 450 g tins of dulce de leche
200 ml amaretto
optional: caramel popcorn , to serve
optional: quality marshmallows , to serve

For the chocolate mousse:
120 g egg yolks (8-10 free-range medium eggs)
100 g caster sugar
480 ml whole milk
240 ml double cream
260 g dark chocolate (70%)

For the chocolate brownie:
250 g dark chocolate (70%)
110 g unsalted butter
4 free-range medium eggs
240 g caster sugar
1 teaspoon sea salt
90 g plain flour
125 g amaretti biscuits

For the mascarpone cream:
2 free-range medium eggs
150 g caster sugar
250 g double cream
500 g mascarpone

Method:

  • For the mousse, whisk the yolks and sugar together until pale, thick and doubled in volume. In a pan on a medium heat, gently heat the milk and cream until steam begins to appear. Remove from the heat and – whisking as you go – very gradually pour in the yolk mixture.
  • Pour back into the pan and cook on a low heat for 6–8 minutes, stirring continuously. Using a sugar thermometer, simmer until it reaches 83ºC and is thick enough to coat the back of a spoon.
  • Turn off the heat, snap in the chocolate and whisk until smooth. Place a piece of greaseproof paper on the surface of the mousse to prevent a skin forming and leave to cool. Once cold, pop in the fridge.
  • Preheat the oven to 170ºC/338ºF/gas 3. To make the brownie, snap the chocolate into a heatproof bowl, add the butter, and melt over a pan of gently simmering water until combined. Set aside.
  • In a separate bowl, whisk the eggs, sugar and salt until fluffy and tripled in volume. Gently fold in the melted chocolate, in batches, followed by the flour. Finally, break up and stir in the amaretti biscuits.
  • Pour the brownie mixture into a lined 30cm x 15cm tin and bake for 20–25 minutes, or until crisp on the outside but slightly wobbly. Remove from the oven and leave to cool in the tin, then transfer to a wire
  • rack to cool completely.
  • For the mascarpone cream, place the eggs and sugar in a heatproof bowl over a pan of gently simmering water. Whisk continuously for 8–10 minutes, or until the temperature reaches 82ºC, and the mixture is pale, thick and has a ribbon-like consistency when dropped off the whisk. Allow to cool slightly.
  • In another bowl, whisk the cream and mascarpone to soft peaks. Fold in the egg mixture, cover and put in the fridge until needed.
  • When you're ready to assemble the trifle, whisk the dulce de leche to loosen and crumble up the brownie. Layer roughly one third of the brownie in the bottom of a 23cm glass bowl or trifle dish. Drizzle over one third of the amaretto and one third of the mascarpone cream. Spoon over a third of the dulce de leche followed by a third of the chocolate mousse, then repeat the layers twice more.
  • Finish the trifle with any remaining bits of brownie, and decorate with marshmallows and caramel popcorn, if you like, then serve. Sparkler optional!

Profiterole Wreath

BBC good food

Recipe: BBC Good Food

Ingredients:
100g plain flour
85g unsalted butter
3 eggs, at room temperature
4-5 speculoos biscuits, crumbled
gold sprinkles, to decorate (optional)
For the filling
400ml double cream
250g speculoos biscuit spread
½ tsp ground cinnamon
1 tsp mixed spice
grating of nutmeg
For the caramel sauce
130g granulated sugar
20g unsalted butter
6 tbsp double cream
1 tsp vanilla bean paste
¼ tsp ground cinnamon
¼ tsp mixed spice

Method:

  • Sieve the flour and ¼ tsp salt into a bowl. Bring the butter and 225ml water to the boil in a saucepan, then simmer until the butter has melted. Tip in the flour mixture and quickly beat with a wooden spoon until everything comes together into a smooth, shiny dough that pulls away from the side of the pan. Tip the dough into a clean bowl, and spread it up the side with the spoon to help it quickly cool down a bit (you don't want it to cool completely – it's easier to incorporate the eggs while it's still a bit warm). Heat the oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Set aside.
  • While the dough is still slightly warm, crack in the eggs one at a time, beating well with the wooden spoon between each addition until smooth (you may not need to use all the eggs). When ready, the dough should slowly fall off the spoon in a V-shape – if the mixture is too runny, you won't be able to pipe it; if it's too thick, it won't puff up in the oven. Spoon the dough into a piping bag and snip off the end so it has a 1cm opening.
  • Holding the piping bag at a 90-degree angle to the baking tray, pipe walnut-sized balls of dough over the two sheets – you should get 18-20 in total. Dip your finger in a little water and gently pat down any peaks on top of the balls. Bake for 30-35 mins, swapping the trays over after 20 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
  • To make the filling, beat the cream with the biscuit spread and spices in a large bowl using an electric whisk until softly whipped.
  • For the caramel sauce, tip the sugar into a saucepan set over a medium heat, add 6 tbsp water and cook until the sugar has dissolved. Turn up the heat slightly and simmer, swirling the pan occasionally until golden (do not stir or the sugar will crystallise). Remove from the heat, add the butter and swirl the pan until the butter has melted and combined with the syrup. Quickly beat in the cream, vanilla, cinnamon, mixed spice and a pinch of sea salt. Leave to cool slightly.
  • Cut each cooled choux bun in half through the middle. Spoon the filling into a piping bag, snip off the end and pipe over the bases of the buns. Sandwich these with the tops, then arrange in a roughly 27cm round wreath shape on a large serving plate or board. Drizzle all over with the caramel sauce, then scatter over the crumbled biscuits and gold sprinkles, if using. Best eaten straightaway. Will keep chilled for up to 24 hrs.


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