Sweet holiday treats

CELEBRATE THE HOLIDAYS with long-time favorites served in imaginative ways by Maya Kitchen.

Tiramisu gets a new look in tall glasses with each luscious layer visible to whet the appetite. The classic chocolate cupcake plays dress-up with coconut shavings and reindeer topper.

Holiday cooking can be easy, creative and fun. For more recipes and culinary tips, log on to www.themayakitchen.com or e-mail contactus@themayakitch en.com.

Tiramisu Parfait

4 tbsp butter

2 pcs eggs

½ c water

1 pack Maya Oven Toaster Butter Cake Mix 200g

Filling

2/3 c cream cheese

2 tbsp corn syrup

½ tsp brandy

6 tbsp confectioner’s sugar

1 egg yolk

¾ c all-purpose cream

Syrup

¾ c water

2 tbsp coffee liqueur

2 tbsp coffee powder

sifted unsweetened cocoa powder (for drizzling on top of parfait)

Preheat oven to 350°F. Brush bottom of an 8x3-inch loaf pan with oil or shortening then line it with wax paper. Cream butter in a bowl until soft. Blend in the eggs and water. Add the cake mix and beat until smooth. Pour mixture into the prepared pan and spread evenly. Bake for 35-40 minutes or until done. Set aside.

Prepare filling. Beat together the cream cheese, syrup, brandy, sugar and egg yolk. Whip the all-purpose cream separately then fold into cream cheese mixture. Set aside.

Prepare syrup. Combine the ingredients for the syrup and stir until dissolved.

To assemble, place a slice of cake in bottom of parfait glass or wine goblets, tearing and pressing butter cake to fit. Drizzle syrup. Spread filling over each. Repeat layering with remaining butter cake, syrup and filling. Sift unsweetened cocoa generously over parfait. Cover and refrigerate overnight.

Reindeer cupcakes

1 pack Maya Decadence Fudge Brownie Mix 500g

(water, vegetable oil and eggs called for on cake mix box)

Fondant dough

1 ½ tsp unflavored gelatin

2 tbsp water

¼ c glucose

1 ½ tsp vegetable shortening

3 ½ c confectioner’s sugar

food colors (red, black, brown)

glucose extra

Frosting

chocolate frosting (prepared)

flaked coconut

Preheat oven to 350ºF. Prepare one 12-hole (3 ounce) muffin pan. Prepare the cake batter (mix water, oil and eggs) as per package direction. Pour batter into prepared muffin pan. Bake cupcakes approximately 20-30 minutes, until toothpick inserted in the center comes out clean. Cool.

Prepare fondant dough. Combine gelatin and water. Let stand for at least 30 minutes. Place gelatin mixture on top of double boiler and heat until dissolved (mixture should not boil). Add glucose. Mix well. Stir in the shortening and before completely melted remove from heat. Let cool until lukewarm. Place confectioner’s sugar in a bowl. Make a well and add gelatin mixture. Stir with wooden spoon until semi-dry paste in consistency. Knead until smooth. Divide dough into three portions. Tint, roll out, shape each portion of dough with red color for the nose, brown for the face and antlers, and white for the eyes. Use extra glucose to paste decor on top of molded reindeer face. Brush the center of the reindeer eyes with black color to make the eyeball effect.

Frost cupcake with the prepared chocolate frosting and cover with flaked coconut. Top each with the decorated molded reindeer face.