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

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Viennese Whirl Biscuits

These biscuits are wonderfully short and crumbly and are filled with a lovely jam and buttercream filling. 

 

Ingredients

For the filling

 

High Hat Cupcakes

If you like teacakes then you should like this recipe. It’s a cake of different textures:  crisp chocolate outer shell, enrobing  a sweet and smooth marshmallowy topping, sitting  on top of a moist chocolate sponge cake.  What more could you ask for?

Ingredients:

  • 1 batch of chocolate cupcakes
  • 1 3/4 cups sugar
  • 1/4 cup water
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1 1/2 tsp vanilla extract
  • 2 cups/12 oz dark chocolate
  • 3 tbsp canola/ veg oil

Method:

Link to the cake recipe: Perfectly Chocolate Cupcakes.

For the meringue:

1. Put the sugar, water, egg whites and cream of tartar in a heatproof bowl and beat with an electric mixer on high speed until opaque, white, and foamy, about 1 min.

2. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 mins; frosting should register 160°f /71°c

3. Remove from the heat; stir in the vanilla extracts and beat for 2 mins until frosting thickens. The filling will become firmer as it cools on the cupcakes.

Pour the mixture into a pastry bag and pipe the icing onto the cakes.

Put the cupcakes in freezer for several hours or overnight.

Melt the chocolate and mix in the oil. Allow to cool a little then dip the cupcakes into the melted chocolate coating all of the meringue mixture. Then leave to set and enjoy!

Chewy Chocolate Chip Cookies

I’ve tried out a fair few cookie recipes with the hopes of finding the perfect cookie. I wanted it to crispy on the outside, chewy on the inside and not too sweet.This recipe ticks all of those boxes they are thick and chewy without being doughy or greasy. Result!

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Makes 12 small/6 Large cookies

You will need…

  • 1/2 (115g)cup butter, softened to room temperature
  • 1/2(100g) cup brown sugar, packed
  • 1/3 (62g) cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • (192g) 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup [175g] semisweet/ milk chocolate chips

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Method:

  1. Preheat oven to 350°F/180°c.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.

2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.

3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet.  Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through.  (This will help prevent the cookies from spreading out too flat when they bake.)

4.Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

Recipe Taken from Gimme some Oven

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Chocolate Truffle Cake

The original title given to this recipe by Nigella lawson is the ‘Chocolate cloud cake’. The cream on top of this cake is whipped up until cloud like hence the name.  The cake is rich and lucious and is an absolute treat for chocoholics like myself.

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Recipe taken from Nigella lawson

Ingredients:

FOR THE CAKE
  • 250 grams dark chocolate (minimum 70% cocoa solids)
  • 125 grams unsalted butter (softened)
  • 6 large eggs (2 whole, 4 separated)
  • 175 grams caster sugar
FOR THE CREAM TOPPING
  • 500 millilitres double cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon unsweetened cocoa powder (for sprinkling)

Method:

  1. Preheat the oven to 180°C/gas mark 4/350ºF.
  2. Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment.
  3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
  4. Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
  5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.
  6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
  7. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
  8. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Strawberry Tartlets

These are a timeless classic and taste absolutely gorgeous! I lost the original recipe for these tartlets but the one below should work just as well if not even better.

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Ingredients

For the pastry

  • 200g (7oz) plain flour
  • 125g (4oz) unsalted butter
  • 30g (11⁄4oz) icing sugar
  • 1 large egg yolk

For the crème pâtissière

  • 350ml (12fl oz) full-fat milk
  • 4 large egg yolks
  • 100g (3 1/2oz) caster sugar
  • 15g (1⁄2oz) plain flour
  • 15g (1⁄2oz) cornflour
  • 1⁄2 tsp vanilla extract
  • 600g (1lb 31⁄2oz) strawberries
  • 3 tbsp apricot jam, sieved

Method:

Blend the pastry ingredients in a food processor until the mixture first forms clumps and then comes together in a ball.  If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin or tartlet tins. Chill for 30 minutes.

Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.

To make the crème pâtissière, heat the milk almost to boiling and then leave to cool for a few minutes. Put the egg yolks and sugar into a bowl and whisk until thick and pale. Add the flour and cornflour and whisk until smooth. Gradually whisk in the milk.

Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until the mixture is very thick. Remove from the heat and stir in the vanilla extract. Pour the crème pâtissière into the tart case and spread level. Chill for 4 hours, or until set.

Hull the strawberries and arrange snugly on top of the crème pâtissière, pointed ends up. Gently heat the jam in a pan with 1 tbsp water, stirring. Remove from the heat and cool. Brush over the fruit.

 

Gluten-free Chocolate Olive Oil Cake

Recently I’ve been trying to make my baking healthier. I’m lucky that I don’t have any allergies or  dietry restrictions however there some people who have to look for alternatives for health reasons. This cake is fantatastic for both the gluten eaters and non gluten eaters alike. It’s also dairy free so that’s another added bonus.

 

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Recipe taken from Nigella Lawson

 

Ingredients:

  • 150ml Olive oil
  • 50g cocoa powder
  • 125ml boiling water
  • 2tsps vanilla extract
  • 150g ground almonds or 125g plain flour
  • 1 pinch salt
  • 1/2tsp bicarb
  • 200g caster sugar
  • 3 large eggs

For the Raspberry Coulis

  • 150g raspberries
  • One and a half to two teaspoons of sugar ( I used granulated)
  • A couple of drops of lemon juice to taste

To serve: Vanilla icecream and chocolate sauce

Method:

Preheat oven to 170°c and grease a 22/23 cm cake tin.

Sift the cooca powder into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk the vanilla extract then set aside to cool a little.

In another smallish bowl, combine the ground almonds/flour with the bicarbonate of soda and salt.

Put the sugar, olive oil and eggs into a bowl and beat vigourously with a whisk for about 3 minutes until you have a pale-primrose, aerated and thickend cream.

Pour in the cocoa mixture to the whipped up eggs, oil and sugar and mix until all combined. Then add the ground almonds or flour if using and mix until everything is combined.

Pour the batter into you prepared cake tin and bake for 40-45 mins until the sides are set and the very centre, on top still looks slightly damp.

To make the coulis:

Whizz up the raspberries with the sugar in a foodprocessor until smooth. Then add the lemon juice to taste. Pass through a sieve if desired to make sure there are no bits.

Finally plate up the cake with the vanilla icecream and raspberry coulis.

 

Notes: This was my first time making this and I was really happy with the result. However I’m  a huge chocoholic so next time I will either add a chocolate sauce or a ganache to go on top. I hope you enjoy this as much as I did.

Aniqah

 

 

Sunflower cupcakes

These cupcakes look so bright and summery and taste lovely too.

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Makes around 12 cupcakes

Ingredients:

For the cupcakes:

  • 1.5 cups/175g Plain Flour (sifted)
  • 1/2 tbsp baking powder
  • 50g/113g soft butter
  • half a 3/4 cup/175g sugar
  • 2 large eggs at room temp
  • 1 tsp vanilla
  • 1/2 cup/120ml milk at room temp

For the buttercream:

  • 100g/3½oz soft butter
  • 200g/7oz icing sugar, plus ½ tsp for dusting
  • ½ tsp pure vanilla

To decorate:

  • 1 packet of dark chocolate chips

 

Method:

For the cupcakes 

1.Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

2. In a bowl, sift or whisk together the flour, baking powder and salt.

3. Beat the butter and sugar together with an electric whisk until light and fluffy. Add the eggs one at a time beating well after each addition then add the vanilla. Alternately add the flour mixture and the  milk  beginning and ending with the flour.  So flour, milk, flour, milk, flour.  Mix until just combined.

4. Line your cupcake pan with your cupcake cases and evely divide the batter between the cases. Bake for 15-20 mins or until a toothpick insertedinto the center of the cake comes out clean and the cake springs back when pressed.

5. Place the cakes on a wire rack to cool, once they are completely cooled you can begin to frost them .

For the buttercream 

Put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Add some yellow gel food colouring and whisk until the colour is all incoroporated.  Spoon into a clean piping bag fitted with a small star nozzle and pipe petal shapes. Finally add some chocolate chips in the middle to create your finished sunflower.

 

Variations: You can make these with chocolate cupcakes too.

Notes: Cupcake recipe taken from joy of baking.com http://www.joyofbaking.com/VanillaCake.html

Buttercream recipe taken from the Hairy Bikers

 

 

Perfectly Chocolate Cupcakes.

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Recipe taken from:  The Farm Chick

Notes: Make cupcakes without the icing for a great lunchbox snack. These cupcakes are extremely moist and chocolatey .

Ingredients:

  • 1cup sugar
  • 1cup brown sugar
  • 1 3/4cup cocoa powder
  • 1 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 2 eggs
  • 1 cup Milk
  • 1/2 veg oil
  • 2tsp vanilla
  • 1 cup boiling water
  • 1 Tub Betty Crocker Tempting Chocolate Icing

Method

  1. Preheat oven to 180oc and line a muffin tin with cupcake liners
  2. Sift the dry ingredients into a mixing bowl
  3. Add the eggs, milk, oil and vanilla and beat with a mixer for about 2 mins
  4. Add the boiling water and beat until just blended. At this point the batter will be extremely runny
  5. Pour the batter into the liners and bake for 20-25 mins until the centre of the cupcakes pring back when lightly touched
  6.  Once cooled pipe on the chocolate icing if desired.

Link to original recipe: http://thefarmchicks.typepad.com/farmchicks/2009/01/moist-chocolate-cupcakes-with-vanilla-buttercream.html

Cookie Dough Cupcakes

This is probably the longest post I’ve done so far but these cupcakes are worth it. They do take a while to make but the flavour is exceptional and perfect for a special treat or even to give to your favourite person.

Ingredients

For the Cupcakes

  • 339g / 3 sticks unsalted butter, at room temperature 
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup milk chocolate chips 

For the Cookie Dough Filling

  • 57g/ 4 tbsp. unsalted butter, at room temperature
  • 85g/6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

For the Cookie Dough Frosting

  • 170g unsalted butter, at room temperature
  • 48g cup light brown sugar, packed
  • 227g cups confectioners’ sugar
  • 1/4 tsp. salt
  • 3 tbsp. milk
  • 1½ tsp. vanilla extract

Method:

  1. To make the  Filling cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
  2. Add the sweetened condensed milk and vanilla and beat until smooth.
  3. Stir in the chocolate chips.
  4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

To make the Cupcakes:

  1. Preheat the oven to 350° F/ 180°c.
  2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl .
  3. In another bowl whisk the flour, baking powder, baking soda, and salt together until all mixed. 
  4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
  5. Blend in the vanilla.
  6. Fold in the chocolate chips with a spatula.
  7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the Frosting

  1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
  2. Mix in the confectioners’ sugar, milk, vanilla extract and salt until smooth and combined. If icing is too stiff add a little more milk. 
  3. Pipe on frosting as desired and decorate with drizzled melted dark chocolate and milk chocolate chips.

 

Recipe taken from Tidy Mom