Double Chocolate Cheesecake (No Bake)

Double Chocolate Cheesecake (No Bake)

As someone who makes and eats desserts on a regular basis, it’s always so hard to pick my favourite. The classics never fail, like banoffee pie, chocolate fondant or creme brulee. I was recently sent the Dessert Collection by Lily O’Briens and asked to make my own dessert inspired by the collection. After doing some through chocolate eating research, my favourite just had to be the raspberry infusion. I adore the mix of tart raspberries with sweet dark chocolate, plus the chocolate has a hidden layer of white chocolate truffle inside! I mean, wow! This layer of white chocolate really inspired me to make this double chocolate cheesecake with a brownie base, and two layers of chocolate infused cheesecake. I went all out and topped the double chocolate cheesecake with marbled chocolate shards, whipped cream and meringue kisses too!

Jump straight to the recipe!

The dessert collection contains six chocolates inspired by classic desserts: banoffee pie, passion fruit posset, key lime pie, raspberry infusion, hazelnut torte and creme brulee. I’ll certainly be treating some of my friends and family to a box of these at Christmas!

I started by making the brownie base. I melted the butter and dark chocolate together in a pan, then let it cool for 5 minutes.

In a bowl whisked together the egg and light brown sugar.

I added the melted chocolate and butter mixture to the eggs, whisking as I poured. Then I stirred in the flour and baking powder.

I poured the brownie batter into the tin, which I lined with baking paper at the bottom. I baked it on 180C for 15 minutes. I let it cool completely, then I removed it from the tin, peeled off the baking paper, then put it back in the tin.

To make the white chocolate cheesecake layer I used an electric hand whisk to mix together the cream cheese and icing sugar until smooth. I added the double cream and whisked the mixture until it was thick and held it’s shape. Then I folded in the grated white chocolate.

I smoothed it into the tin on top of the brownie base, then put it in the fridge to set for a couple of hours.

To make the dark chocolate cheesecake layer I used an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth. I added the double cream and whisked the mixture until it was thick and held it’s shape. Then I folded in the grated dark chocolate.

I smoothed it into the tin on top of the white chocolate layer, then put it in the fridge to set for a couple of hours.

Whilst the cheesecake layers were setting in the fridge I made the decorations. I started with the chocolate shards. I melted the dark chocolate and smooth it out into a rectangular shape onto a lined baking tray. I added the white chocolate in blobs all over it.

Using a cocktail stick I swirled the mixture around until it looked fully marbled and pretty.

Then I sprinkled freeze dried raspberry pieces all over it.

I put it in the fridge to set and when it was almost set, I chopped it into triangles using a very sharp knife. Then I put them back in the fridge to fully set.

To make the meringue I started by warming the caster sugar in the oven on a lined baking tray for 5 minutes at 200C. Meanwhile I whisked up the egg white until stiff peaks formed.

I poured the warmed sugar into the egg whites bit by bit whilst I continued to whisk. I kept going until I could rub the meringue between my fingers and not feel any sugar grains. This took around 5 minutes.

I put the meringue into a piping bad and piped little ‘kisses’ onto a lined baking tray.

I baked them on 90C for 30 minutes. They should easily peel off the baking paper when they are done. I let them cool.

Double Chocolate Cheesecake   Double Chocolate Cheesecake

To assemble and decorate the double chocolate cheesecake I pushed the wide end of the shards into it on one side, then I piped whipped cream all around them. I stuck some meringues to the cream, then sprinkled some more freeze dried raspberries all over it.

Double Chocolate Cheesecake

I was so pleased with the look of this double chocolate cheesecake, it came out just how I had imagined it in my mind (which is rare!) My family absolutely loved it too, the whole thing disappeared within minutes! It was so decadent and indulgent, with so much rich chocolate flavour and creamy cheesecake goodness.

Double Chocolate Cheesecake

This double chocolate cheesecake would make a fantastic centrepiece for an elegant dinner, family party or Christmas celebration. If you’re wanting something more casual, you can just make the cheesecake and decorate it with whipped cream and fresh raspberries.

      

I’m linking this double chocolate cheesecake recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by Zoale and The Not So Creative Cook.

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5 from 8 votes
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Double Chocolate Cheesecake (No Bake) with chocolate shards and a brownie base

Servings 12

Ingredients

For the brownie base

  • 115 g Dark chocolate
  • 85 g Butter
  • 1 Egg
  • 85 g Light brown sugar
  • 35 g Plain flour
  • 1/4 tsp Baking powder

For the chocolate shards

  • 200 g Dark chocolate
  • 50 g White chocolate
  • 2 g Freeze dried raspberries

For the white chocolate cheesecake

  • 375 g Full fat cream cheese
  • 150 ml Double cream
  • 100 g Icing sugar
  • 100 g White chocolate grated

For the dark chocolate cheesecake

  • 375 g Full fat cream cheese
  • 150 ml Double cream
  • 100 g Icing sugar
  • 20 g Cocoa powder
  • 100 g Dark chocolate grated

For the whipped cream

  • 150 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar

For the meringues

  • 1 Large egg white
  • 80 g Caster sugar
  • 1/8 tsp Cream of tartar

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a 23" springform tin with baking paper

  2. To make the brownie base melt the butter and dark chocolate together in a pan on a low heat, then let it cool for 5 minutes

  3. In a mixing bowl whisk together the egg and light brown sugar

  4. Add the melted chocolate and butter mixture to the eggs, keep whisking as you pour it in. Then stir in the flour and baking powder

  5. Pour the brownie batter into the tin and bake it for 15 minutes

  6. Let the brownie cool completely in the tin, then carefully remove it from the tin, peel off the baking paper at the back, then put it back in the tin

  7. To make the white chocolate cheesecake layer use an electric hand whisk or stand mixer to mix together the cream cheese and icing sugar until smooth


  8. Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated white chocolate

  9. Smooth it into the tin on top of the brownie base, then put it in the fridge to set for a couple of hours

  10. To make the dark chocolate cheesecake layer I use an electric hand whisk or stand mixer to mix together the cream cheese, cocoa powder and icing sugar until smooth


  11. Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated dark chocolate

  12. Smooth it into the tin on top of the white chocolate layer, then put it in the fridge to set for a couple of hours

For the chocolate shards (optional)

  1. Melt the dark chocolate and white chocolate in separate bowls. You can do this either in glass bowls over a pan of simmering water, or in the microwave - start with a 30 second blast, then do 10 second blasts stirring in between

  2. Smooth the dark chocolate out into a rectangular shape onto a baking tray like with baking paper. Add the white chocolate in blobs all over it

  3. Using a cocktail stick, swirl the mixture around until it looks fully marbled and all of the blobs of white chocolate have been swirled around

  4. Then sprinkle freeze dried raspberry pieces all over it

  5. Put it in the fridge to set and when it is almost set, chopped it into triangles using a very sharp knife. Then put the pieces back in the fridge to fully set

For the meringue (optional)

  1. To make the meringue warm the caster sugar in the oven on a lined baking tray for 5 minutes at 200C/400F/Gas Mark 6. Meanwhile whisk up the egg whites using an electric hand whisk of stand mixer until stiff peaks formed (when you can hold the bowl over your head without it falling on you!)

  2. Pour the warmed sugar into the egg whites bit by bit whilst continuing to whisk. Keep going until you can rub a little bit of the meringue between your fingers and not feel any sugar grains. This takes around 5 minutes

  3. Put the meringue into a piping bag fitted with a piping nozzle of your choice, and pipe little 'kisses' onto a lined baking tray

  4. Bake them on 90C/200F/(it's hard to convert this into Gas Mark as it's less than a half so do it on the lowest setting you can) for 30 minutes. They should easily peel off the baking paper when they are done. Let them cool

To decorate

  1. Whip up the cream with the icing sugar and vanilla using an electric hand whisk or stand mixer

  2. Push the wide end of the shards into the cheesecake, then pipe the whipped cream all around them. Stick some meringues to the cream, then sprinkle some more freeze dried raspberries all over it

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Nutella Cake

Nutella Cake

I recently posted some Nutella Bueno Cupcakes and they have been very popular, so it inspired me to go bigger and make this giant Nutella cake! It’s made up of three layers of chocolate and hazelnut sponge, sandwiched together with Nutella buttercream, topped with more Nutella buttercream, chopped hazelnuts, chocolate sprinkles and Kinder Bueno mini pieces. It’s a Nutella lover’s dream and would make an amazing birthday cake for the Nutella fan in your life!

To make the sponge I creamed together the butter and sugar, then I added the eggs bit by bit and whisked them in, followed by the vanilla. I then whisked in the self raising flour, baking powder and cocoa powder.

I folded in the chopped hazelnuts, you can omit these if you wish, but they do add that nutty flavour to the cake that reminds you of Nutella.

Then I poured the mixture into three lined and greased 8″ sandwich tins.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for around 25 minutes, until a skewer inserted in the middle came out clean. I let them cool completely.

To make the buttercream I started by creaming together the butter and icing sugar.

Then I added the Nutella, and a splash of milk, and mixed until it came together.

I stacked the sponges up on the cake stand, piping buttercream between each layer using a piping bag and my Jem 1E star nozzle.

Nutella Cake

For the final decoration, I spread some buttercream over the top, then piped rosettes all around the edge. In the centre I sprinkled the chopped hazelnuts, then the chocolate strands. I placed Kinder Bueno pieces all around the edge.

Nutella Cake

I served this cake at a party and it was a huge hit, it got completely demolished! The Nutella buttercream is so good I could eat it with a spoon!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, We Should Cocoa hosted by Tin & Thyme, Baking Crumbs hosted by Only Crumbs Remain and Fiesta Fridays hosted by Adorable Life and The Not So Creative Cook.

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5 from 5 votes
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Nutella Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or Baking spread
  • 500 g Caster sugar
  • 9 Eggs
  • 2 tsp Vanilla extract
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tsp Baking Powder
  • 75 g Chopped hazelnuts

For the buttercream

  • 300 g Butter or Baking spread
  • 600 g Icing sugar
  • 400 g Nutella
  • 1/2 tbsp Milk

For decoration

  • 50 g Chopped hazelnuts
  • Chocolate strand sprinkles
  • 12 Kinder Bueno mini pieces

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk

  3. Add the eggs two or three at a time and whisk them in

  4. Then whisk in the vanilla extract

  5. Then whisk in the self raising flour, baking powder and cocoa powder

  6. Finally, fold in the chopped hazelnuts with a spatula or wooden spoon

  7. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  8. Bake them for around 25 minutes, until a skewer inserted in the middle comes out clean. Then remove them for the tins carefully and let them cool completely on a cooling rack

  9. To make the buttercream, mix together the butter and icing sugar until smooth, you can use either an electric mixer or do this by hand with a whisk

  10. Then add the Nutella and mix it in, then add the milk, it should be smooth with no lumps. You can then put it in a piping bag fitted with a star nozzle
  11. Stack the sponges up on your plate or cake stand, piping buttercream between each layer. Start by going around the edges of the sponge, then fill in the middle

  12. When you get to the last layer, use a spatula to spread buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge

  13. Sprinkle the chopped hazelnuts in the centre, then add the chocolate strands. Finally place the Kinder Bueno mini pieces all around the edge

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Eton Mess Cookies

Eton Mess Cookies

Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!

You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.

Then I creamed the butter and golden caster sugar together.

I added the egg and vanilla extract, and stirred them together.

I mixed in the plain flour and baking powder, then folded in the freeze dried strawberries and white chocolate chips.

I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. I decided to do it this way as I didn’t want the meringues to break. I used these Meringue Drops from Iced Jems.

I baked the cookies for 14 minutes until they were golden brown.

Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.

These cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!

Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Faith, Hope, Love & Luck and Turks Who Eat.

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5 from 3 votes
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Eton Mess Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 50 g White chocolate chunks/chips
  • 18 g Packet of freeze dried strawberries
  • 25 g Meringue drops

For decoration

  • White chocolate melted
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces

  3. Cream the butter and golden caster sugar together in a large bowl using an electric whisk, or hand whisk

  4. Add the egg and vanilla extract, and whisk them in

  5. Mix in the plain flour and baking powder

  6. Using a wooden or silicone spoon, fold in the freeze dried strawberries and white chocolate chunks

  7. Spoon the mixture onto your lined baking trays, then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I put the white chocolate into a small piping bag to control the drizzle, or you can use a spoon.

  10. Once the chocolate has set, dig in!

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Vegan Millionaire’s Shortbread (No Bake)

Vegan Millionaire’s Shortbread (No Bake)

In order to learn more about vegan baking and expand my repertoire, I recently suscribed to Vegan Food & Living via magazine.co.uk. It is packed with so many delicious vegan friendly recipes, I really was spoilt for choice! I found this recipe inside for a no bake millionaire’s shortbread and I just had to try it! Millionaire’s shortbread is such a decadent and indulgent treat, I was so interested to try out a healthier version. These yummy little bites are dairy free, gluten free and refined sugar free – not that you’d know as they taste so sweet and creamy!

I started by lining a 9″ tin with a few layers of cling film.

To make the biscuit base I used a food processor to whizz up the cashew nuts, oats and dates. I put the mixture into a bowl and stirred in the melted coconut oil. Then I pressed it into the bottom of the tin and put it into the fridge to chill

For the caramel layer I put the dates, almond milk, maple syrup, coconut oil and salt into a pan and brought it to the boil for 3 minutes. I took it off the heat, added the vanilla extract, then whizzed it into a puree with a hand blender. I smoothed it on top of the biscuit base and put it back into the fridge.

For the chocolate topping I melted the coconut oil, then added the cocoa powder, maple syrup and vegan dark chocolate. I mixed it together until it was smooth and the chocolate had melted, then I poured it on top and put it back in the fridge overnight to set.

The next day I remove the tin from the fridge and used the cling film to pull the shortbread out. I cut it into small squares with a sharp knife.

Damn these little squares are so moreish! The biscuit base is perfectly crumbly, the date caramel is unbelievably good – it’s so sweet and creamy, and the dark chocolate topping compliments the sweetness perfectly. I’ll definitely be making these again!

My boyfriend thought they were absolutely delicious, and he said he’d never have guessed they were vegan friendly. He would’ve scoffed the lot if he’d had his way! There are many more recipes in the magazine that I will certainly be trying out.

       

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, We Should Cocoa hosted by Tin & Thyme and Busy Monday hosted by A Pinch of Joy.

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5 from 1 vote
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Vegan Millionaire's Shortbread

Servings 25

Ingredients

For the biscuit base layer

  • 150 g Cashew nuts
  • 50 g Oats
  • 4 Dates pitted
  • 50 g Coconut oil melted

For the caramel filling layer

  • 350 g Dates pitted
  • 125 ml Almond milk
  • 25 ml Maple syrup
  • 150 g Coconut oil
  • 1 tsp Vanilla extract
  • Large pinch of salt

For the chocolate topping layer

  • 150 g Coconut oil
  • 5 tbsp Cocoa powder
  • 6 tsp Maple syrup
  • 40 g Vegan dark chocolate

Instructions

  1. Line a 9" square tin with three layers of cling film

  2. For the biscuit base, use a food processor to whizz up the cashew nuts, oats and dates into crumbs

  3. Put the mixture into a bowl and stir in the melted coconut oil. Then press it into the bottom of the tin and put it into the fridge to chill

  4. For the caramel layer put the dates, almond milk, maple syrup, coconut oil and salt into a pan and bring it to the boil, let it boil for 3 minutes

  5. Take it off the heat, add the vanilla extract, then blend into a puree with a hand blender. Or you can let it cool and blend it with a NutriBullet. Smooth it on top of the biscuit base and put it back into the fridge

  6. For the chocolate topping melt the coconut oil, then add the cocoa powder, maple syrup and vegan dark chocolate. Mix it together until smooth and the chocolate has melted, then I poured it on top of the caramel layer

  7. Put it back in the fridge overnight to set. Once fully set, remove from the tin and cut it into squares. Cut gently with a knife to avoid the top from cracking

NB. I received the magazine subscription for free, all opinions are my own.

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Vegan Oreo Brownies

Vegan Oreo Brownies

If you’re not a vegan then you might not know that Oreo biscuits are suitable for vegans. Yes that’s right, these delicious chocolate sandwich biscuits are completely free from animal products! They are known as “accidentally” vegan, which is a group of products that were not made to be suitable for vegans, but by chance they are. This often happens because retailers use cheaper ingredients (for example oil instead of butter), so most accidentally vegan products are not exactly the healthiest of options! But hey, vegans need junk food too! I decided to fill these chocolate brownies with Oreos and drizzle on some dark chocolate for good measure, the perfect treat!

To start, I made the flax eggs. I whizzed up 2 tbsp linseeds in my Nutribullet, added 4 tbsp water and put the mixture in the fridge for 10 minutes. Linseeds and flaxseeds are the same thing, but they are called linseeds in the UK and flaxseeds in the US. You can get golden ones, or brown ones, and either are suitable.

For the brownie batter I put the plain flour, caster sugar, cocoa powder, baking powder and salt in a bowl and stirred it together.

In another bowl I whisked up the almond milk, flax eggs, vegetable oil and vanilla extract.

I poured the wet ingredients into the dry ingredients and whisked it all together.

Then I poured the batter into a lined baking tray, and covered it with the broken up Oreo pieces.

I baked it for 35 minutes, then left them to cool completely.

You can slice them up before or after drizzling on the chocolate, it doesn’t make a difference. I melted the dark chocolate and put it into a small piping bag then snipped off the end and drizzled it all over. Make sure to use a dark chocolate with a high cocoa percentage so that it is suitable for vegans (I used Green & Blacks 70%) Check the label, if it says ‘may’ contain milk then that is ok as this warning is for people with allergies and doesn’t mean the product contains milk.

The brownies were so yummy and didn’t stick around for long! I got the thumbs up from my sister who is vegan, and I really enjoyed them too (I even stole my boyfriend’s piece, whoops! Guess I’ll be making another batch soon!) They are really moist and fudgey, they taste super chocolatey and indulgent, and the pieces of oreo and chocolate drizzle are absolutely scrumptious! Any oreo fan is sure to love these, and they’re so easy to make too!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Free From Fridays hosted by Le Coin De Mel.

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5 from 3 votes
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Vegan Oreo Brownies

Servings 12

Ingredients

  • 250 g Plain flour
  • 350 g Caster sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 250 ml Almond milk
  • 2 Flax eggs
  • 250 ml Vegetable oil
  • 154 g Oreos broken up
  • 25 g 70% Dark chocolate

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. To make the flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  3. In a bowl mix together the plain flour, caster sugar, cocoa powder, baking powder and salt

  4. In another bowl whisk together the almond milk, flax eggs, vegetable oil and vanilla extract, then add it to the dry ingredients and mix together

  5. Pour the batter into the lined baking tray, then add the broken oreo pieces all over the top

  6. Bake for 30-35 minutes until a skewer comes out clean

  7. Once cool, melt the dark chocolate and drizzle it all over the brownies, cut into squares then serve

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Nutella Bueno Cupcakes

Nutella Bueno Cupcakes

You are probably familiar with the deliciousness of Nutella, and the world of epic dessert possibilities that have been created using this yummy spread. Whilst I wouldn’t turn any of these down, I have to say my favourite way to enjoy Nutella is simply in buttercream form on top of a light sponge. These cupcakes deliver on both fronts and there’s also the extra treat of a mini Bueno piece. I first made these cupcakes for a bake sale almost a year ago, but I didn’t have a chance to take any photos so I could share them with you. Luckily I got to bake them again recently for another bake sale and now I can share this recipe with you!

I started by creaming together the butter and caster sugar.

I added the eggs and whisked them in, then mixed in the cocoa powder and self raising flour.

I separated the mixture between 12 muffin cases lining a muffin tray.

I baked the cupcakes on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes.

To make the Nutella buttercream I mixed together the butter and icing sugar until smooth, then I mixed in the Nutella and the milk. I put it into a piping bag with a star nozzle and piped it onto the cupcakes.

     

I topped them with mini Bueno pieces and chocolate strand sprinkles.

Nutella Cupcakes

These cupcakes are my idea of Nutella heaven! The sponge is lovely and light, and it’s the perfect vehicle to deliver the yummy Nutella buttercream. My only dilemma is do I eat the Bueno piece first, or save it till last?!

     

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, We Should Cocoa hosted by Tin & Thyme, Bake of the Week hosted by Casa Costello and Treat Petite hosted by me.

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5 from 3 votes
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Nutella Bueno Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 eggs
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 200 g Nutella
  • 1 tbsp Milk

For the decoration

  • 12 Kinder Bueno Mini Pieces
  • Chocolate sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a muffin tray with cupcake cases

  2. To make the cupcake sponges, start by creaming together the butter and caster sugar

  3. Add the eggs and whisk them in one at a time, then mix in the cocoa powder and self raising flour

  4. Seperate the mixture between 12 muffin cases

  5. Bake the cupcakes for 20 minutes or until a skewer inserted comes out clean

  6. To make the Nutella buttercream mix together the butter and icing sugar until smooth, then mix in the Nutella and the milk. Put it into a piping bag with a star nozzle and pipe it onto the cupcakes.

  7. Top them with mini Bueno pieces and chocolate strand sprinkles

 

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Terry’s Chocolate Orange Cheesecake

Terry’s Chocolate Orange Cheesecake

I’ve always loved Terry’s Chocolate Orange ever since I was a kid. My grandad’s name was Terry and I used to think that he had some sort of involvement in the creation of this delicious treat! One of the first things I made when I started getting into baking were Terry’ Chocolate Orange cupcakes. Since moving my blog over from Blogger to WordPress I’ve been working on improving my content and recipes. So many of my old recipes no longer reflect my current style, skills and tastes. I made a baked Chocolate Orange Cheesecake a few years ago, which was good, but this no-bake version is much much better!! And so easy to make too!

To make the biscuit base I whizzed up 250g digestive biscuits in my food processor.

I added 80g melted butter and pressed it into the bottom of a 23″ springform tin, I put it in the fridge for 30 minutes.

To make the filling I used my electric hand mixer to mix together 750g full fat cream cheese, 200g icing sugar, 30g cocoa powder and 2 tsp orange extract. Once it was mixed I added 300ml double cream and whisked again until the mixture thickened. Then I folded in 8 chopped up segments of a Terry’s Chocolate Orange.

I put the filling on top of the biscuit base and smoothed it over. I left it in the fridge overnight to set.

The next day I melted 6 segments of a Terry’s Chocolate Orange, put it in a piping bag and piped it all over the top of the cheesecake.

For the rest of the decoration, I whipped up 300ml double cream with 2 tbsp icing sugar and piped it all around the edge of the cheesecake. I added 6 chopped up segments of a Terry’s Chocolate Orange in the middle, and Mini Terry’s Chocolate Orange in the cream. Then I added some bronze sprinkles which I got from Waitrose all over.

The cheesecake was so delicious! Buttery biscuit base, creamy chocolate orange filling filled with chocolate bits, fresh cream and more Terry’s Chocolate Orange tastyness on top. It got top votes from my friends and family, even my friend’s adorable 1 year old was a big fan! Surely the most honest review! It was so easy and quick to make, and no oven involved, which is just what I needed during the hot weather on the weekend I made this.

             

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Brilliant Blog Posts by Honest Mum.

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5 from 1 vote
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Terry's Chocolate Orange Cheesecake

Ingredients

Base

  • 250 g Digestive biscuits
  • 100 g Butter melted

Filling

  • 750 g Full fat cream cheese
  • 200 g Icing sugar
  • 30 g Cocoa powder
  • 2 tsp Orange extract
  • 300 ml Double cream

Decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 pack of Terry's Mini Chocolate Orange
  • Sprinkles
  • 1 Terry's Chocolate Orange

Instructions

  1. Use a food processor to whizz up the digestive biscuits into crumbs. Or put them in a food bag and smash with a rolling pin. Then put into a mixing bowl

  2. Add the melted butter to the biscuit crumbs and mix together, then press them into the bottom of a 23" springform tin until compact and an even layer. Put it in the fridge for 30 minutes

  3. To make the filling use an electric hand mixer or a food mixer with a whisk attachment to mix together the full fat cream cheese, icing sugar, cocoa powder and orange extract until smooth

  4. Add the double cream and whisk again until the mixture thickens. Fold in 8 chopped up segments of the Terry's Chocolate Orange with a spoon or spatula

  5. Put the filling on top of the biscuit base and smooth it over. Put it in the fridge overnight or for 5-6 hours to set

  6. Melt 6 segments of the Terry's Chocolate Orange in a glass bowl in the microwave. Start with a 30 second blast, stir the mixture, then do 10 second blasts stirring in between until it's melted. Pour the melted chocolate into a piping bag, snip off a small bit at the end and pipe it all over the top of the cheesecake

  7. Whip up the double cream with the icing sugar using an electric hand mixer or by hand and piped it all around the edge of the cheesecake using a closed star nozzle (mine is Jem 1E). Sprinkle 6 chopped up segments of a Terry's Chocolate Orange in the middle, and place Mini Terry's Chocolate Orange segments in the cream. Then add some sprinkles of your choice all over

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Ultimate Reese’s Peanut Butter Cupcakes

Ultimate Reese’s Peanut Butter Cupcakes

I am completely obsessed with Reese’s Peanut Butter Cups, especially the mini ones. The combination of chocolate and peanut butter is so addictive for me. My sister feeds my addiction, she bought me giant PB cups for Christmas and after she recently sent me a photo of Reese’s spread, I knew that these Ultimate Reese’s Peanut Butter Cupcakes had to happen! The sponge is flavoured with peanut butter and two Reese’s Mini PB Cups are inside each cake. The buttercream is made from Reese’s spread, and then there are more Mini PB Cups on top. They are the ultimate combination of chocolate and peanut butter!

To make the sponge I first creamed together 175g butter and 175g caster sugar.

Then added 2 eggs and 30g peanut butter and whisked them in.

Finally I mixed in 185g self raising flour.

I separated the mixture into a lined cupcake tin. I got 14 cupcakes from the mixture. Into each cake I placed two mini Reese’s Peanut Butter Cups that had been in the freezer for about an hour on top of the batter.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins.

To make the buttercream I mixed together 150g butter and 300g icing sugar. Then I added 200g Reese’s Spread and a splash of milk and mixed it in until smooth.

I put the buttercream in a piping bag with a Jem 1E nozzle and piped it onto the cupcakes.

To decorate, I cut two Reese’s Mini Peanut Butter Cups in half and placed them on top.

Oh my gosh these cupcakes were heavenly! My peanut butter and chocolate dreams came true! I was so happy. I probably could’ve eaten the lot, but I was selling these at work for a charity bake sale which was the only thing that stopped me!

And inside was the best bit! The peanut butter joy never ends!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Bake of the Week hosted by Mummy Mishaps.

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5 from 4 votes
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Ultimate Reese's Peanut Butter Cupcakes

Servings 14

Ingredients

Cupcake sponge

  • 2 Eggs
  • 175g Butter
  • 175g Caster sugar
  • 30g Peanut Butter
  • 185g Self raising flour
  • 120g Pack of Mini Reese's Peanut Butter Cups Frozen

Buttercream

  • 150g Butter
  • 300g Icing sugar
  • 200g Reese's Spread
  • 120g Pack of Mini Reese's Peanut Butter Cups

Instructions

  1. To make the sponge cream together the butter and caster sugar

  2. Then add the eggs and peanut butter and whisk them in

  3. Then mix in the self raising flour

  4. Separate the mixture into cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake

  5. Bake them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins

  6. To make the buttercream mix together the butter and icing sugar. Then add the Reese's Spread and mix it in until smooth. If the buttercream is too stiff, add a splash of milk


  7. Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes

  8. To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream

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Unicorn Millionaire’s Shortbread

Unicorn Millionaire’s Shortbread

I’ve seen unicorn themed food everywhere over the past few months and it inspired me to make this Unicorn Millionaire’s Shortbread. As well as cakes and cupcakes featuring golden horns and glittering manes to look like the mythical creatures themselves, food decorated with candy pastel colours is also part of the trend. I’ve used pastel coloured candy melts and chocolate stars to give this delicious shortbread a magical appearance!

I started by making the shortbread layer. I mixed together 300g plain flour, butter and 150g caster sugar then pressed it into the bottom of a lined traybake tin until it was compact.

Then I baked it on 160C/325F/Gas Mark 3 for 35 minutes until it was golden brown. I left it in the tin and put it on a cooling rack to cool completely.

To make the caramel layer I put 100g butter, 100g light brown sugar and a can of Carnation condensed milk (397g) into a pan on a low heat. Once the sugar had dissolved I turned the heat up and let the caramel bubble for 5 minutes whilst I stirred constantly.

I poured the caramel on top of the shortbread and put it in the fridge to set.

For the chocolate topping I melted 400g white chocolate, 70g pink candy melts, 70g blue candy melts and 70g yellow candy melts.

First I poured the white chocolate over the caramel and smoothed it out, then I added blobs of the candy melts all over and used cocktails sticks to swirl them around. I also added some white chocolate stars for an extra magical touch!

After the chocolate had set, to slice up the bars I ran a knife under hot water to heat the blade. I gently pressed it onto the chocolate so it melted it and cut through without cracking the chocolate.

The shortbread base is buttery and melt in the mouth, the caramel is rich and gooey and the white chocolate is sweet and creamy. I cut some of the pieces in half again, but my partner was happy with a big slice as he loves white chocolate! This shortbread would be great for a children’s birthday party.

                 

I’m linking up with Treat Petite this month, hosted by me, We Should Cocoa hosted by Tin & Thyme, Cook Blog Share hosted by Hijacked By Twins, and Bake of the Week hosted by Casa Costello.

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5 from 1 vote
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Unicorn Millionaire's Shortbread

Servings 12

Ingredients

Shortbread

  • 300 g Plain flour
  • 265 g Butter
  • 150 g Caster sugar

Caramel

  • 100 g Butter
  • 100 g Light brown sugar
  • 397 g Carnation condensed milk

Chocolate

  • 400 g White Chocolate
  • 70 g Pink candy melts
  • 70 g Blue candy melts
  • 70 g Yellow candy melts
  • 3 tsp vegetable oil

Instructions

  1. Mix together the plain flour, butter and caster sugar for the shortbread and press it into the bottom of a lined 12" x 9" traybake tin until it is compact

  2. Bake it on 160C/325F/Gas Mark 3 for 35 minutes until golden brown. Leave it in the tin and put it on a cooling rack to cool completely
  3. To make the caramel put the ingredients into a pan on a low heat. Once the sugar is dissolved, turn the heat up and let the caramel bubble for 5 minutes whilst stirring constantly. Do be careful as the caramel gets extremely hot
  4. Pour the caramel on top of the shortbread and put it in the fridge to set
  5. Melt the chocolate and candy melts in separate bowls. Add 1 tsp of the vegetable oil to each candy melt bowl to make the mixtures smoother and easier to work with
  6. Pour the white chocolate over the caramel and smoothed it out, then add blobs of the candy melts all over and use cocktails sticks to swirl them around. Add white chocolate stars or other sprinkles of your choice
  7. To slice up the shortbread, remove from the tin and place onto a chopping board. Run a sharp knife under hot water then gently press it onto the chocolate, it will melt through without cracking the chocolate. Please take care as the metal blades can get very hot
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Amarula, Chocolate & Caramel Cake

Amarula, Chocolate & Caramel Cake

I reviewed a recipe book recently called Lola’s A Cake Journey Around The World and as part of my review I made an Amarula Cake from the book. I really enjoyed it as it contained some of my favourite flavours – chocolate, caramel and whipped cream. I also have a new love for Amarula! It’s similar to Baileys in that it’s a cream liquor, but it’s made with a fruit from South Africa called the marula fruit. I really wanted to make the Amarula cake again but I wanted to amp it up and really make it indulgent and special, so this Amarula, Chocolate & Caramel Cake was created!

I started by mixing the cocoa powder with boiling water, then left it to cool. In a different bowl I whisked up the eggs, caster sugar and vegetable oil with an electric hand whisk until it was frothy. I added the cocoa powder mixture and whisked it in.

Then I added the self raising flour, baking powder and some Amarula and folded it in. I separated the mixture into three 22cm cake tins and baked on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

I made the buttercream by mixing together the baking spread, Amarula and icing sugar. I stacked up the sponges, drizzling Amarula on each sponge before spreading them with some buttercream.

I covered the sponge in a base coat of buttercream and put it in the fridge for 1 hour to set.

I took it out and covered it again with the rest of the buttercream and I smoothed it out as best I could.

To decorate the Amarula cake I carefully piped blobs of the caramel on the edge of the cake, then covered the whole top of the cake with a thin layer of the caramel. I whipped up the double cream with some Amarula and icing sugar and piped it around the edges. I added bronze sprinkles and white chocolate stars in the centre, then cut some chocolate squares I got from The Chocolate Trading Co into triangles and stuck them into the cream. Finally a spritz of gold glitter finished it off! Of course, you can decorate the Amarula Cake any way you like.

This Amarula cake was everything I had dreamed of! Rich chocolate sponge, sticky caramel drizzle and sweet buttercream with Amarula flavour. It would make a fabulous cake for a celebration, or the ultimate way to treat yourself!

   

I’m linking this cake up with Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.

Amarula Cake

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Amarula, Chocolate & Caramel Cake

Servings 12 slices

Ingredients

For the sponge

  • 120 g Cocoa powder
  • 250 ml Boiling water
  • 6 Eggs
  • 440 g Caster sugar
  • 120 ml Vegetable Oil
  • 500 g Self raising flour
  • 1 tsp Baking powder
  • A pinch of Salt
  • 5 tbsp Amarula

For the buttercream

  • 4 tbsp Amarula
  • 900 g Icing sugar
  • 450 g Baking spread

For decoration

  • 150 g Carnation Caramel
  • 200 ml Double cream
  • 3 tbsp Amarula
  • 2 tbsp Icing sugar
  • Sprinkles of your choice

Instructions

  1. Mix the cocoa powder with the boiling water and leave to cool

  2. In a large mixing bowl, use an electric or hand whisk to mix the eggs, caster sugar and vegetable oil until frothy. Then, add the cocoa powder mixture and whisk it in
  3. Gently fold in the self raising flour, baking powder, salt and 2 tbsp of the Amarula
  4. Separate the mixture into three greased and lined 22cm cake tins and bake on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes (check they are done by inserting a skewer or thin knife into the centre, it should come out clean). Remove from the tins and leave them on cooling racks to cool completely

  5. To make the buttercream mix together the baking spread, Amarula and icing sugar until smooth

  6. Stack up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some of the buttercream
  7. Cover the cake in a base coat of buttercream and put it in the fridge for 1 hour to set
  8. Cover the cake with the rest of the buttercream and smooth it out as best you can using a palette knife or scraper
  9. Put the Carnation Caramel into a piping bag and carefully pipe blobs on the edge of the cake so it drips down. Then cover the whole top of the cake with a thin layer of the caramel
  10. Whip up the double cream along with the Amarula and the icing sugar, pipe it around the edges of the cake

  11. Add sprinkles in the centre of the cake, and chocolate decorations as desired

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