Guilt-less Desserts & Treats for your Family
There’s many ways to tell what sort of person you are…especially at Christmas. Some people are Grinches, some people think they’re the jolly fat man (or maybe they just look like one!) and, perhaps worse of all, some people are anti Christmas Movies.
I know, right…shock horror. There are people who don’t (yet) fully appreciate the beauty (although most commonly not Oscar worthy) Christmas themed movie. The Christmas Movie genre is a totally underrated cinematic experience. It’s all about the warm and fuzzy with a wholesome family message just before the end credits roll. Of course there’s the mid movie drama that makes you question whether you’ll ever believe in Christmas magic again, but you know that by the end they’ll be a Turkey on the table, a family reunion and some sort of corny hallmark style message
Yep, Christmas Movies are awesome…but one recently tested my ho ho ho jolly love of them.
My love of Christmas movies was put to the test this week when I watched ‘A Prince for Christmas’ on Netflix. To say this movie was terrible would be an understatement, although many online have concluded that it was so bad that perhaps it was meant ironically (I seriously doubt the directors had the time in what appeared to be a 2 day shooting window to put that much though into the production). It made little sense, involved a fanciful romantic plot and very little actual Christmas-ness, except for some decorations and a giant tree. It was the movie that nearly killed Christmas
Thankfully I was rescued by the 2 modern day Christmas ‘classics’; ‘Love Actually’ and ‘the Holiday’. I could watch Hugh Grant all day long, but alas Jude Law was also vying for my attention, so I shared my
perving attention. I recently saw a Buzz feed survey (you know those really ‘accurate’ and scientifically validated ones that can determine what sort of wedding you’ll have based on your favourite macaron flavour) that claimed to be able to tell if you were a Love Actually or a Holiday fan…but what about all the other Christmas movies that have entertained us over the years.
Who could forget when Kevin was left ‘Home Alone’ by his parents and John Candy stole the show as the Polka King of the Midwest.
What about National Lampoons Family Christmas when the Griswalds created a light show the envy of even the astronauts (did they fry a cat?!).
An old school classic is the romantic (also slightly creepy) ‘A Mom for Christmas’ starring Olivia Newton John, who transforms from a store mannequin into a mom (spoiler alert!)…for Christmas.
Unfortunately Tim Allen has donned a fat Suit way too many times in the Santa Clause trilogy but we were saved by Will Ferrell in ‘Elf’.
What’s your favourite Christmas movie? Is it even a Christmas movie, or just a movie that happed to have Christmas in it (Lethal Weapon is NOT a real Christmas movie people!!)
This Christmas I have taken a slightly strange twist on a Christmas dessert and created this Gingerbread Sweet Potato Cheese Cake. It’s a bit like adding a Christmas tree and some tinsel to a Arnold Schwarnegger movie; it might seem really strange but it actually kind a works (for movie evidence watch ‘Jingle all the Way’).
This Gingerbread Sweet Potato Cheese Cake is similar in oddness to my Lemon Cauliflower Cheese Cake. This Gingerbread Sweet Potato Cheese Cake is made without dairy or nuts (many dairy free Cheese Cakes are made using cashews but this version is nut free) by using Coconut Cream and puréed Sweet Potato. It creates a creamy filling that is probably more mousse like in consistency but by adding gelatine we can create a stabilised mixture that can withstand being sliced and served. If you want to create a Vegan friendly Gingerbread Sweet Potato Cheese Cake use a vegan friendly stabiliser or omit the gelatine completely and make individual serves in small glasses. I have used this Cookie recipe for the biscuit base (making a double recipe) but any cookies can be used.
To really snazz this Gingerbread Sweet Potato Cheese Cake up I have topped it with Gingerbread Men (made from the same mixture as the Biscuit Base) and Gingerbread Caramel Sauce. The Gingerbread Caramel Sauce is similar to my favourite Caramel Sauce but is made with all the festive flavours of gingerbread and golden syrup. It’s thick and so so decadent.
This Gingerbread Sweet Potato Cheese Cake is a super exclusive recipe just for Mummy Made.It readers from my ‘Healthy Christmas recipe eBook’. This amazing eBook (slightly biased!) has over 70 festive dessert and treat recipes that will cover all your party and baking needs. All the recipes are Gluten Free, Dairy Free, Refined Sugar Free and Paleo friendly with lots of Nut Free, Egg Free and Vegan friendly options as well. And the best part is that it’s instantly available right now for only $12.99. Imagine that…you’re only a few minutes away from baking Allergy Friendly Gingerbread Men and more Fruit Cakes than you’ll see at the local hospital bake sale! Such a tasty and healthy Christmas.
- 300 grams Cookies (I used Healthy Tiny Teddies but others can be used)
- 1/3 Cup melted Coconut Oil
- 1 teaspoon ground Ginger
- 1 1/2 Cups baked Sweet Potato Puree
- 1 Cup Coconut Cream (the thickened cream from an open can of Coconut Cream/Milk that has been placed in the fridge overnight)
- 1/3 Cup Maple Syrup (Rice Malt Syrup can be used)
- 2 teaspoons Vanilla Extract
- 2-3 teaspoons ground Ginger
- 2 1/2 teaspoons Gelatin
- 3 Tablespoons Water
- Once the cookies have cooled, place them and the melted coconut oil in a blender and process until fine crumbs form and the mixture starts to bind.
- Take a lined 20cm/8 inch springform cake tin and press the mixture into the tin. Make sure the bottom and sides are evenly covered.
- Place the tin in the freezer for 30 minutes then remove and fill.
- Place all the Cheese Cake indredients (except the water and gelatine) in a blender and process until smooth. Check the flavour of the filling and add more sweetner if required.
- In a small bowl sprinkle the gelatine over 3 Tablespoons of water and allow to sit for 3 minutes to set. Fill a larger bowl with hot water and place the gelatine bowl over the water and dissolve (alternatively do this in a small saucepan over a low heat)..
- Add the dissolved gelatine mixture into the cream and blend until combined.
- Pour the cream into the set biscuit base and place on the fridge for 4-6 hours or until set (over night is ok). Once set remove from the tin and place on a serving tray.
- If desired, top with Gingerbread Caramel Sauce, Whipped Coconut Cream and cookie crumbs. This Gingerbread Cheesecake must be stored in the fridge.
- I like to use Healthy Tiny Teddies as the biscuit base but any cookies can be used.
- This recipe can be made Vegan friendly by omitting Gelatine in place of a vegan friendly stabiliser or making the cheese cakes as individual serves (eg in small glasses).