Happy Holidays

From your friends at Tobia Homes.

Apple & Cinnamon Loaf Cake

110g butter, softened
150g light brown sugar
60ml sour cream
7.5ml ground cinnamon
2 large eggs 
170g self-raising flour
1.5 apples, peeled, cored and sliced
60ml apricot jam

Preheat the oven to 350F. Grease a standard-size loaf tin and line the bottom with parchment paper.
Beat together the butter and sugar until creamy, then beat in the sour cream and cinnamon. Beat in the eggs one at a time, then sift the flour over the top and fold in. Spoon about half the batter into the loaf tin, then top with a layer of apple slices. Spoon on the remaining batter, and top with another layer of apples, arranging the slices neatly. Bake for about 1 hour until risen and golden and a skewer inserted in the centre comes out clean.
Leave to cool in the tin for a few minutes, then turn out on a wire rack to cool.
While the cake is still warm, heat the apricot jam in a small saucepan until it is warm, then brush it over the top of the cake to glaze.

Keto Chocolate Peppermint Stars Cookies

Chocolate Coating and Decorations:


  • Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.
  • In a large bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter and peppermint extract. Sprinkle the cream cheese over the surface. Use a pastry cutter or two sharp knives to cut the cream cheese in until the dough looks unified and comes together easily.
  • Turn the dough out onto a large sheet of parchment or waxed paper and pat into a rough circle. Top with another piece of parchment or waxed paper. Roll the dough out to about ¼ inch thick. Use a 3-inch star-shaped cookie cutter to cut as many stars as you can. Lift the cookies out carefully, using a knife or offset spatula to loosen, if necessary. Re-roll the dough and cut more cookies until the scraps are too small to roll out. (Any scraps can be rolled into truffles that don’t even need baking!)
  • Bake 15 minutes, switching the position of the trays in the oven halfway through the baking time to ensure even baking. Remove and let cool completely. Then place the cookies in the freezer for at least 1 hour (helps make the coating process easier).

Chocolate Coating:

  • In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and the cocoa butter. Stir until melted and smooth. Stir in the peppermint extract.
  • One at a time, drop the cookies into the chocolate and flip over with a fork to coat both sides. Remove and set on a pan lined with waxed paper. Sprinkle with a few holiday sprinkles, or crushed peppermints, if using. Repeat with remaining cookies and place in the fridge for 20 minutes or so to set the chocolate.

Sugar Cookies


200g softened butter
200g fine sugar
1 egg, lightly beaten
3 cups flour
5ml vanilla essence

Beat the butter and sugar together until creamy & fluffy. Add in the egg and vanilla and mix well.
Form into a ball of dough, wrap with plastic and refrigerate for an hour before baking.
Roll out the dough mixture onto a floured surface and cut out into festive shapes.
Place the shapes onto the baking sheet and refrigerate for another 30 minutes.
Bake for 8-10 minutes at 390F.

Let it cool and decorate with Royal icing or keep them plain.


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