Seasonal

Three-Ingredient Cake Batter Funfetti Dip

Three-Ingredient Cake Batter Funfetti Dip

With just three ingredients and a few minutes, you can whip up this amazing Cake Batter Funfetti Dip! 

Perfect for any occasion, this dip is sure to be a hit with kids and adults alike.

For other Funfetti cake batter dip recipesview more.

Ingredients

• 1 cup Funfetti cake mix (any flavor) 

• 8 ounces cream cheese, softened 

• ½ cup white frosting 

Directions

1. Place the cake mix, cream cheese, and frosting in the mixing bowl of your Ventray stand mixer.

2. Using the whisk attachment, begin to mix on low speed for about 30 seconds until all of the ingredients are combined and smooth.

3. Increase speed to medium-high and continue to mix for a few minutes or until desired consistency is reached.

4. Garnish with sprinkles and enjoy!

Make This Recipe With

Best Homemade Chocolate Chip Waffles​

Best Homemade Chocolate Chip Waffles

These homemade chocolate chip waffles are fluffy on the inside and crispy on the outside. This chocolate chip waffles recipe is easy to make, delicious and the perfect treat to make your breakfast extra special.

For other chocolate chip waffles recipes, and waffles recipes, view more.

Ingredients

  • 2 c milk
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 c all-purpose flour
  • 1 tbsp baking powder
  • 3/4 chocolate chips
  • 4 tbsp butter melted
  • 1 tbsp sugar (optional)
  • 1/4 tsp salt

Directions

  1. Using Ventray Stand Mixer, whisk the eggs and the vanilla.
  2. Add milk and butter, and mix to combine. Add the flour, baking powder, sugar, and salt. Whisk until smooth.
  3. Add the chocolate chips, and whisk until fully combined.
  4. Preheat your waffle iron.
  5. Pour into the mixture and cook until golden brown.
  6. Serve hot with butter and syrup.

Make This Recipe With

Mulled Wine

Mulled Wine

Made with simmering red wine and a variety of warming spices, this easy-to-make traditional Christmas drink is your favorite warming drink for fall and winter.

#holidays #drinks.

Ingredients

  • 750-ml bottle red wine
  • 1 lemon, remove the zest
  • 2 oranges, remove the zest
  • 6 cloves
  • 2 cinnamon sticks
  • Ginger, peeled and sliced
  • Honey
  • Brandy

      For the garnish

  • 1/2 lemon, sliced into rounds
  • 1/2 orange, sliced into rounds
  • Cinnamon sticks

Directions

1. Place the deep plate onto the Ventray Grill and heat over medium heat.

2. Add all ingredients to the plate.

3. To simmer rather than boil, reduce heat to medium-low.

4. Simmer for 10 minutes over low heat.

5. Serve warm, garnish with orange and lemon slices and cinnamon sticks.

Make This Recipe With

Gluten-free Spritz Cookies

Gluten-free Spritz Cookies

Spritz cookies are the perfect addition to any holiday gathering. This gluten-free version is great for those who have various dietary restrictions, allowing them to join in on the festivities without having to miss out.

Ingredients

• 2 sticks unsalted butter (room temp)

• 1 cup sugar

• 1 egg

• 2 1/2 tsp vanilla extract

• 1/2 tsp salt

• 2.5 cups gluten-free 1-1 baking flour

• sprinkles

 

Directions

1. In Ventray stand mixer, beat sugar and butter until smooth.

2. Add egg, vanilla, and salt and mix until combined.

3. Gradually add flour and mix until combined.

4. Place dough in the cookie press. Add sprinkles.

5. Preheat Ventray Oven to 375°F.

6. Bake for 10 min.

7. Let cookies cool completely before serving. Enjoy!

 

Make This Recipe With

Christmas Challah Recipe

Christmas Challah Recipe

The Christmas holiday season is a time of joy and celebration. And what better way to show your holiday spirit than by baking a delicious Challah bread?

Ingredients

• 2 ¼ teaspoons active dry yeast

• ¼ cup of granulated sugar

• ¾ cup of tepid water

• 3 tablespoons vegetable oil

• 3 eggs

• ½ tablespoon salt

• 3 ½ cups of bread flour

Directions

1. In a small bowl, dissolve the yeast and sugar in the tepid water. Allow sitting for 10 minutes until frothy.

2. In Ventray Stand Mixer, mix together the oil, eggs, salt, and bread flour until just combined. 

3. Pour the yeast mixture into the dry ingredients and stir until a soft dough forms. 

4. Knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic.

5. Place the dough in an oiled bowl, cover it with plastic wrap or a damp towel, and let rise in a warm place for 1 ½ hour or until it has doubled in size. 

6. Punch the dough down and divide it into three equal pieces. Roll each piece of dough into a long, thin strand. 

7. Braid the Challah strands together and make sure to pinch the ends of the braid together. Place on an oiled baking sheet lined with parchment paper. 

8. Cover with a damp towel and let rise in a warm place for 30 minutes until the Challah has doubled in size. 

9. Preheat Ventray Oven to 375°F (190°C). Lightly brush the top of the Challah with egg wash. Sprinkle with sesame seeds or chocolate chips, if desired.

10. Bake for 25-30 minutes until the top is golden brown and the Challah sounds hollow when tapped on the bottom. 

11. Allow cooling completely before serving. Enjoy! 

Gluten-Free Christmas Cake

Gluten-Free Christmas Cake

Prep Time: 20 mins    Cook Time: 2 hours 30 mins    Total: 2 hours 50 mins    Yield: 20

Ingredients

1 kg dried mixed peel and fruit
150 ml brandy, plus extra for feeding
2 oranges (zest and juice)
200 g dark brown sugar
200 g plain gluten-free flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
50 g almond flour
50 g flaked almonds
50 g butter
1 tablespoon syrup
4 eggs

For decoration:
Walnuts
Blanched almonds
Glacé cherries
apricot jam

Directions

  1. Add the dried fruit and peel, brandy, and the peel and juice of two oranges to a bowl. Stir well and cover with a lid. Stirring occasionally, soak for up to 3 days.
  2. Preheat the Ventray Oven to 300 degrees F. Grease a deep tin with butter, line with a double layer of greased greaseproof paper. Secure with string.
  3. Beat the butter, sugar, and syrup with the Ventray Stand Mixer until smooth. Add the eggs and whisk again.
  4. Add the flour, mixed spice, cinnamon, nutmeg, ground almonds, and flaked almonds. Mix until the mixture is fully combined.
  5. Pour in the soaked fruit and mix until evenly distributed in the cake batter. Pour the mixture into the lined baking tin and level the top. Bake for 2.5 hours.
  6. Place the cake (still in the tin) on a cooling rack. Pierce the top with a skewer in multiple places, and pour over a little brandy.

To store:

  1. Take the cake out of the tin without removing the baking paper. Wrap with baking paper, and foil.
  2. Store in a cool place for up to 3 months before decorating, occasionally opening the package and spooning in 1-2 tablespoons of brandy.
  3. Make sure not to feed the cake for at least 7 days before decorating.

To Decorate:

  1. Place the apricot jam in a bowl and microwave for 20-30 seconds until warm.
  2.  Brush the entire cake with jam, then decorate with your choice of walnuts, almonds, cherries, or other fruit.
  3. Store the finished cake in an airtight container.

White Christmas Cake

White Christmas Cake

Prep: 35 mins    Cook: 25 mins    Yield: 16

Ingredients

4 oz chopped white candy coating
1 tbsp vanilla extracts
1 c softened butter
2 c sugar
2-1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c sweetened shredded coconut
1 c chopped pecans
4 eggs, separated
1/2 c water
Frosting:
1/2 c softened butter
1 tbsp milk
1 tsp vanilla extract
8 oz softened cream cheese
3-3/4 c confectioners’ sugar

Directions

  1. Put egg whites in a bowl.
  2. In a saucepan, bring water to a boil. Remove from heat, add candy coating and stir until combined. Let it cool for 20 minutes.
  3. Preheat the Ventray Oven to 350 degrees F. Line the baking pan with parchment and grease the paper.
  4. Beat butter and sugar until light and fluffy, add egg yolks, vanilla, and candy-coating mixture, and mix well.
  5. In another bowl, whisk together flour, baking powder, and baking soda. Add buttermilk, coconut, and pecans.
  6. Beat egg whites until peaks form. Then add it to the batter.
  7. Transfer the batter to the prepared baking pan. Bake for 25-30 minutes. Cool in pan for 10 minutes, then remove to wire rack.Remove parchment paper and cool completely.
    Frosting:
    1. Whisk cream cheese and butter until smooth.
    2. Stir in confectioners’ sugar, milk, and vanilla.
    3. Spread between the layers and the top and sides of the cake.

Vegan Christmas Cake

Vegan Christmas Cake

Prep: 30 mins    Cook: 2 hours 10 mins    Servings: 12-15

Ingredients

1kg mixed dried fruit
1 orange (juice and peel)
1 lemon (juice and peel)
4 tablespoons chia seeds
100 g ground almonds
1/2 teaspoon baking powder
2 teaspoons mixed spice
1 teaspoon cinnamon powder
1/4 teaspoon clove powder
100 g flaked almonds
1 teaspoon vanilla extract
175 g plain flour
150 ml rum, plus extra for pouring
250 g coconut oil
200 g brown sugar

Directions

  1. Place the dried fruit, peel and juice, rum, coconut oil, and sugar in a saucepan over medium heat. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes, until sugar dissolves. Pour the mixture into a bowl and let cool for 30 minutes.
  2. Preheat the Ventray Oven to 300 degrees F. Line a deep tin with a double layer of baking paper, then wrap a double layer of newspaper on the outside and secure with string. Mix the chia seeds with water. Let it sit for 5 minutes until gelatinous and thick.
  3. Put the rest of the ingredients into the fruit mixture and stir in the chia seed mix, beat well. Pour into your prepared tin, level the top, and bake in the oven for 2 hours.
  4. Take the cake out of the oven and poke some holes in it with a skewer. Pour over a little rum. Let the cake cool completely in the tin.
  5. Tear off the baking paper, then wrap well in cling film. Feed the cake with 1-2 tablespoons of rum every two weeks. Make sure not to feed the cake for at least 7 days before decorating.

Cranberry Christmas Cake

Cranberry Christmas Cake

Prep: 15 mins    Cook: 50 mins    Servings: 32

Ingredients

6 eggs
4 cups sugar
1.5 cups butter, softened
24 oz fresh cranberries
2 teaspoons almond extract
2 teaspoons vanilla extract
4 cups all-purpose flour
Powdered sugar (garnish)

Directions

  1. Preheat Ventray Oven to 350 degrees F.
  2. Coat the baking pan with nonstick baking spray.
  3. Beat eggs and sugar with a Ventray Stand Mixer until smooth.
  4. Add the butter, almonds, and vanilla extract to the egg mixture and continue beating until smooth.
  5. Add the flour slowly, but until combined.
  6. Add the fresh cranberries, and stir the cranberries into the mixture.
  7. Bake at 350 degrees for 50 minutes.
  8. Let the cake cool completely before slicing.
  9. Garnish with powdered sugar.
  10. Enjoy!

Mary Berry’s Christmas Cake

Mary Berry’s Christmas Cake

Total: 4 hours 30 mins      Serves: 30

Ingredients

300 g glace cherries, quartered, rinsed, and drained
425 g currants
250 g raisins
75 g mixed candied peels, chopped
1 lemon grated zest
1 orange grated zest
150 g instant-dried apricots, cut into pieces
60g unbleached whole almonds, chopped
300 g plain flour
1 teaspoon mixed spice
4 tablespoons brandy, plus extra for feeding
½ teaspoon freshly grated nutmeg
300 g unsalted butter, softened
300 g black saffron sugar
5 eggs
1 tablespoon dark syrup

Directions

  1. Pull all the dried fruit and candied peel into a bowl. Add 4 tablespoons of brandy and mix well. Cover with a lid, and leave to soak overnight.
  2. Preheat the Ventray Oven to 285°F. Put the rest of the ingredients except the almonds in a bowl and beat well with Ventray Stand Mixer. Stir in the soaked fruit and the nuts.
  3. Grease a deep tin with butter, line with a double layer of greased greaseproof paper. Spoon the mixture into the prepared tin. Level the top.
  4. Bake for 4 to 4.5 hours or until the cake is firm to the touch and is rich golden brown. Let the cake cool in the tin.
  5. Pierce the top with a skewer in multiple places, and pour over a little brandy.
  6. Take the cake out of the tin without removing the baking paper. Wrap with baking paper, and foil.
  7. Store in a cool place for up to 3 months to mature, occasionally opening the package and spooning in 1-2 tablespoons of brandy.
  8. Decorate the cake with frosted fruit, marzipan, or ready-made frosting.