Recipes

Rice Krispie cakes 

These cakes are perfect for young kids. With minimal preparation and few ingredients they will become a go to recipe for childrens parties.

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Yield: 12 small cakes 

Ingredients:

50g butter

5 tbsp golden syrup

80g chocolate rice crispy cereal

100g dark chocolate

Method:

Melt the butter, dark chocolate and golden syrup in a bowl. Mix until smooth and combined.

Add in the chocolate cereal then spoon into a cupcake tray lined with cases. Sprinkle some sprinkles on top if desired

Leave to set in the fridge for a couple of hours then enjoy.

Best served straight from the fridge 

Celebration Cheesecake

Don’t be fooled by it’s appearance this baked vanilla cheesecake is actually quite simple to pull off. It’s so creamy and delicious and the decorations are what give this dessert it’s wow factor!

 

Serves 8

Ingredients:

70g unsalted butter
12 digestive biscuits
600g cream cheese
2 tablespoons plain flour
175g caster sugar
2 teaspoons vanilla extract
2 large eggs 
1 large egg yolk 
150 ml  soured cream
100g milk chocolate (chopped into small pieces)
80 ml double cream
1 pkt Galaxy golden eggs
250g fresh raspberries
200g *Chocolate Curls
 
You will also need a 20cm springform cake tin, lightly greased.

Method:

Preheat the oven to 180c/350f/Gas mark 4.
Melt the butter in a small pan or in the microwave. Crush the biscuits in a food processor and tip into a bowl. Add the melted butter and mix to thoroughly combine. Press the buttery crumbs into the base and slightly up the sides of the springform tin in an even layer and bake on the middle shelf of the preheated oven for 12 minutes. Remove from the oven and cool while you prepare the filling. 

Beat the cream cheese until smooth, add the flour, sugar, vanilla extract, eggs, yolk, and the soured cream and beat until pale and light.  Carefully pour into the tin and spread level.  Place on a baking tray and bake on the middle shelf of the oven for 30 minutes until only just set.

Leave to cool in the tin before popping in the fridge for 24 hours.
 
Bring the cream to the boil, cool for a couple of minutes before, pouring over the the chopped chocolate, stir until the chocolate is melted, well combined and glossy. Leave to cool to room temp.
Remove the cheesecake from the tin and pour the ganache over it, helping it to drip down the sides.
Now decorate with the chocolate curls, golden eggs and fresh raspberries.
*For The chocolate curls, temper 200g milk chocolate then pour onto a sheet of parchment, spread thinly with a palate knife, cover with a second sheet of parchment and wrap around an empty kitchen roll middle, leave till complete set, carefully unwrap and use.
Set and serve straight from the fridge

Original Recipe Taken from Joanne Wheatly :

http://www.josblueaga.com/2017/03/chocolate-raspberry-drip-cheesecake.html

Nutella Cheesecake

Admittedly I am not the biggest fan of Nutella, I’ve never really understood why everybody raves about it so much. This cheesecake however is my exception. It’s light and creamy, with just the right tang to cut through the richness of the chocolate. It’s an easy, fuss-free easy dessert which would be ideal for a fancy dinner party or get together. Trust me this one’s a keeper!

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Ingredients:

Serves: 8-12

  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 1 x 400 grams jar nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)

Method:

  1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Original recipe taken from Nigella Lawson: https://www.nigella.com/recipes/nutella-cheesecake

Biscoff cupcakes 

img_4025Looking for biscuit tasting cupcakes? Well you’re in the right place. As you can probably tell from my previous post, I’ve been on a bit of a biscoff binge. I guess it’s because it makes me feel all nostalgic about my time in France and my housemate Adèle who absolutely adored the stuff. Give these biscuity tasting cupcakes  a go for yourself!

Yield: 16 cupcakes

Ingredients:

For the cake:

  • 250 g butter
  • 250 g self-raising flour
  • 4 eggs
  • 125 g light brown sugar
  • 125 g white sugar
  • 1/2 cup of coffee
  • 1 tsp vanilla

For the icing:

  • 125 g butter
  • 250 g icing sugar
  • 200 g Speculoos/Biscoff Cookie Butter
  • 2 tbsp milk

Method:

For the Cake:

  1. Preheat oven to 180°c and line a cupcake pan with cupcake cases.
  2. Mix together butter and both sugars until combined.
  3. Add the eggs and mix until the batter becomes smooth.
  4. Add the flour and mix until the batter is completely combined and smooth.
  5. Poor in the coffee and give it a last mix.
  6. Divide the mixture between the cupcake liners and bake for about 15/20 minutes
  7. Let the cupcakes cool completely on a cooling rack before icing

For the icing:

  1. Mix together butter and icing sugar until the mixture becomes soft and a bit lighter in colour.
  2. Add the biscoff spread and give it a good mix to combine.
  3. Add the milk to make the buttercream nice and soft. Mix until fully combined.
  4. Snip off the tip of the piping bag and place the piping tip in it.
  5. Add the icing mixture to the piping bag and pipe as desired.

Recipe taken from https://sarahslittlekitchen.com/2016/08/15/mini-biscoff-cake-for-mothers-day/

No-Bake Biscoff (Cookie Butter) Cheesecake

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Ingredients:

  • 90 g Biscoff cookie crumbs
  • 60 g  butter melted, 
  • 120 ml cup heavy cream
  • 8 g icing (powdered) sugar
  • 100 g cup sugar
  • 450 g cream cheese
  • 1 tsp vanilla
  • 1/4 cup Biscoff spread
  • Gold stars and pearls to decorate

Method:

  1. Mix together the cookie crumbs and butter. Press into the bottom of a 18cm spring form cake tin using the bottom of a flass to flatten the mixture evenly. Refrigerate while you prepare the batter.
  2. In a medium bowl, beat the cream until it thickens. Slowly add the icing/powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  3. In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
  4. Place in the freezer for a couple of hours till slightly set.
  5. In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Pour a layer over the cheesecake and sprinkle some gold stars and gold pearls on top. Place in the freezer until completely set this will take quite long so overnight is best.
  6. Place in the fridge a couple of hours before serving to defrost a little.

Recipe adapted from: http://www.askchefdennis.com/no-bake-biscoff-swirl-cheesecake-with-chocolate-moosey/

Super Quick American Fudge

This fudge has a smooth and creamy texture (almost ganache like) and takes about 3 minutes to prepare. I have made these in a chocolate and orange flavour combination but you could choose any combination you like best. Pop them in cellophane bags and and tie them up with  colourful ribbon to give them as gifts/ party favours. You could also add some edible gold leaf on top to make them look extra special.

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Make around 22 squares

3 mins prep 1 hr in the fridge

Ingredients:

  • 199g condensed milk
  • 170g Orange favoured chocolate
  • Zest of one orange

 Method:

  1. Butter a square pan and line with parchment paper (you can also use foil if you don’t have any parchment paper)  for easy removal of set fudge. Set aside.
  2. In a microwave safe 2 quart bowl, heat chocolate  and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
  3.  Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
  4. Store in an airtight container.

Recipe adapted  from http://chocolatechocolateandmore.com/3-minute-fudge/