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Confectionery of delights

Surprise family and guests with a range of delectable treats that's bound to be a hit with the young, and young at heart

Mini Cinnamon Pinwheel Cookies
Ingredients
Butter, unsalted, room temperature 1 cup 
Granulated sugar 1/3 cup
Confectioners' sugar ¾ cup
Salt ¼ tsp
Orange zest, grated 1-½ tsp
Pure vanilla extract 1 tsp
Egg, large 1 pc
All-purpose flour 2-¼ cups
For the cinnamon smear
Butter, unsalted, softened 5 tbsp + 2 tsp 
Light brown sugar ¼ cup
Light corn syrup 1-½ tsp
Cinnamon, ground 1 tbsp
All-purpose flour 2 tbsp
Salt ½ tsp
Pure vanilla extract ½ tsp
Method
In a stand mixer bowl fitted with a paddle attachment, beat the butter, sugars, salt, zest, and vanilla together on medium speed until light and fluffy for about 3 or 4 minutes. 
Scrape down the sides of the bowl and add egg, beating well to incorporate. Turn the mixture to low heat and add flour, mixing until just barely combined.
On a sheet of wax or parchment paper, roll the dough out to approximately a 12-inch square. When the time comes to roll it into a log, the paper makes it easier to lift and handle the dough.
In another bowl set on a stand mixer and fitted with a paddle attachment, combine all the cinnamon smear ingredients and beat on medium speed until light and fluffy for about 2 or 3 minutes.
Spread the cinnamon mixture on top of the rolled-out cookie dough.
Roll the dough into a log shape. Once you get hold of an edge, start rolling by folding it over slightly. You can simply lift the paper edge and use it to guide the dough as you continue to roll. 
Wrap the log in a plastic wrap or parchment paper, and gently squeeze it to ensure there are no air pockets inside. You can then roll the log back and forth a few times to smoothen it out if necessary.
Transfer the dough to the freezer for at least 15-20 minutes until firm. When ready to bake, preheat the oven to 375°F.
Remove the dough log from the freezer and using a sharp knife, cut it into ¼-inch slices. Give the log a quarter roll after each cut, so it doesn't develop a flat edge from being pressed on from the same side.
Transfer the slices to cookie sheets and bake for about 12-14 minutes. Make sure to rotate the baking sheet halfway through until they're lightly golden around the edges. 
Allow it to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.

Gingerbread popcorn
Ingredients
Butter, unsalted, plus extra for greasing 125 gms 
Popcorn, plain or salted, ready-popped 100 gms
Light brown Muscovado sugar 175gms
Black treacle 2 tbsp
Golden syrup 2 tbsp
Cinnamon, ground 1 tsp
Ginger, ground 1 tsp
Mixed spice 2 tsp
Vanilla extract 1 tsp
Bicarbonate of soda 2 tsp
Sunflower oil, for greasing
Method
Preheat the oven to gas 1/4, 110°C and fan 90°C. Grease two shallow roasting tins. Oil two wooden spoons. Butter a mixing bowl and add the popcorn.
In a medium pan, heat the butter, sugar, treacle, golden syrup, cinnamon, ginger, mixed spice and vanilla, and stir until the butter melts.
Increase the heat and bring to a boil; cook for 3 minutes, stirring frequently.
Remove from heat and stir in the bicarbonate of soda (the mixture will foam). When the foaming slightly subsides, pour the mixture over the popcorn, and toss with the oiled spoons until coated.
Spread out the mixture over prepared trays, and bake for 1 hour, stirring every 15 minutes. 
Remove from the oven and break up any large clumps of popcorn. Leave to cool before packing into cellophane bags.

Unusual treats
My name is Elizabeth and I'm a passionate foodie. Growing up, my grandmother was one of my biggest sources of inspiration. Memories of summers spent with her, foraging for the best ingredients or squabbling with the fishmonger for the freshest catch of the day for her famous pickles are details that are etched in my mind and nurtured a love for cooking in my young self. With a lot of fervour, I returned home from university, armed with memories, recipes and a desire to follow in my grandmother's footsteps. I've never looked back since.
With Christmas just around the corner, memories of freshly baked cinnamon buns, toffee bars and the warmth of the Christmas spirit that filled home came rushing back.
In an attempt to capture and bottle up those magical memories, I decided to make holiday hampers. Armed with my Mum's special cake and biscuit recipes, I started to experiment and add popular holiday treats with a twist, to my hampers.
The days of homemade gifts have dwindled in this fast-paced world and gifting loved ones with handmade goodies is an ideal way to express the joy and love that the Christmas season brings.
Elizabeth can be reached at: alphaomegaoccassions@gmail.com