Cookies and Cream Cheesecake Bites…
Posted: February 5, 2013 Filed under: Baking, Desserts | Tags: cheesecake, cookies, cream, oreo, recipe Leave a comment
After doing quite a bit of baking recently I felt like making something different and I spotted this cheesecake recipe online. I was a little dubious after the numerous fails I’ve had with American recipes in the past but this one was a great success! It can be found on ‘Brandy’s Baking Blog’ by following this link! While you can make these in a rectangular try and cut them into ‘bites’ it would also make a great round cheesecake to serve as a desert at a party!
The ingredients are quite minimal and all in all the recipe is very simple to make! I used slightly less Oreo’s than stated in the recipe as they’re not the cheapest thing to buy! I used two standard sized packets (300g in total) for the entire cheesecake using just over one packet for the base and the rest for the topping. To help you on your way I have converted the ingredients list for you!
Ingredients
For the crust
450g Oreo cookies
75g unsalted butter, melted
For the filling
675g cream cheese, at room temperature
150g granulated white sugar
175ml sour cream or creme fraiche
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature
When it comes to baking this cheesecake follow the recipe! When it says leave it wobbly in the centre don’t panic as this will continue cooking once removed from the oven. I slightly overcooked mine as it cracked in the middle but it made no difference to the taste and it was still amazing to eat! When it comes to removing it from the tin make sure it has firmed fully in the fridge and remember to cut right through he base! Good luck! It really is a recipe worth trying!
Need This!
Posted: November 15, 2012 Filed under: Products | Tags: cream, creme, custard, design, food, interiors, rug Leave a commentCannot afford it but I really really want this! Available from We Are Dorothy using this link, the rug is priced at £800. Shaped like the infamous Custard Cream biscuit, they are planning others in this range too including Jammy Dodgers and Oreos! Amazing, it combines my two loves food and interiors!
Lovely Lemon Cupcakes…
Posted: July 20, 2012 Filed under: Baking | Tags: cheese, cream, cupcakes, curd, frosting, lemon 8 CommentsAfter seeing photos of these on the internet I realised I had to give them a try! Sometimes its a nice change to have a lighter fruity cupcake rather than a rich chocolate recipe! These ones are delicious and while I can see ways I could improve them next time I think they worked rather well! If you’d like to make them here’s how!
Ingredients – Cakes
One Batch of Basic Cupcake Recipe (available here)
2 Lemons
Lemon Curd
Method
1. Make the basic cupcake sponge as per the recipe.
2. Before baking add to the mixture the zest of two lemons.
3. Once baked remove from the oven and allow to cool.
4. Once cooled use a toothpick to create a small hole in the top of each cake. Fill a piping bag with lemon curd and using a bismarck nozzle pipe a dollop of lemon curd into the centre of each cake.
Ingredients – Topping
55g Unsalted Butter
115g Cream Cheese (Philadelphia)
225g Icing Sugar
1 tsp Lemon Zest
1/2 tsp Vanilla Extract
2-3 tsp Lemon Juice
Method
1. Beat the butter until smooth.
2. Add the cream cheese and again beat until smooth.
3. Add the icing sugar followed by the remaining ingredients.
4. Allow the topping to cool and stiffen slightly in the fridge for about 10-15 minutes before filling a piping bag and decorating the cupcakes!
Rhubarb and Custard Cupcakes…
Posted: March 11, 2012 Filed under: Baking | Tags: butter, cream, cupcake, custard, rhubarb 2 Comments
These super delicious and almost dessert type cupcakes were made using a recipe I stumbled across in a magazine. They are relatively easy to make the only difficulty is the custard filling which requires a bit of patience. Here’s how to create them yourself…
Ingredients
175g Soft Unsalted Butter
175g Caster Sugar
3 Medium Eggs (Lightly Beaten)
175g Self Raising Flour
2 Tbsp Milk
150g Diced Rhubarb Stalk tossed in 1 Tbsp of caster sugar
Method
Preheat the oven to 190C (170C for a fan oven) or Gas Mark 5, and line a 12 hole muffin tin with paper cases. Cream together the butter and sugar (I usually do this with an electric whisk for speed). Gradually whisk in the eggs until combined. Add the flour and milk and whisk until combined and fluffy. Add a dash of vanilla extract if desired and fold in the sugared rhubarb. Divide between the paper cases and bake for 20-25 minutes or until golden. Leave to fully cool.
Decorating
Ingredients
50g Rhubarb Stalk Chopped into Large Pieces
60g Caster Sugar
150g Soft Unsalted Butter Cream
300g Icing Sugar
Pink Food Colouring
100g Ready Made Custard
Method
Place the caster sugar and water in a small pan and heat until all the sugar dissolves. Bring to the boil and add the rhubarb. Cook for one minute or until the rhubarb is soft. Remove the rhubarb from the syrup and set aside. Beat the butter and icing sugar in a bowl to create a butter cream and add the cooled rhubarb syrup. Split the butter cream and colour half pink. In the meantime either cut a small cone from the top of each cupcake and spoon in some custard before replacing the removed sponge or, as I did, pipe the custard into the centre of the cakes. Then add alternative butter cream colours to a piping bag and decorate. the alternating colours create the two tone effect in the images above. Enjoy, any questions feel free to comment!
Appetite 