Tag Archives for dessert
White chocolate cheesecake get in my face NOW. Ok.14. February 2014
Yesterday I made a white chocolate cheesecake for my dad’s birthday. It’s a fridge cheesecake so it was pretty damn easy to mix up and it tasted pretty damn good too. It’s sweet and smooth and quite decadent, but it goes down a treat, especially with a little bit of tartness offered up by some raspberries, in fact strawberries would of been good too.
Here is the simple recipe, so happy cheesecaking, happy birthday dad (he’s the tall, indie looking one with the mean ass sideburns) for yesterday and happy Valentine’s Day for today guys xx
Oh I have also posted some pictures of all the cupcakes I made this morning for Valentines Day. They’re all at Wolves, if you need some pink sweet stuff to charm the pants off someone today – we have Oreo cupcakes, Cinnabon cupcakes and red velvet cupcakes…
- 250g philadelphia cream cheese
- 250g mascarpone cheese
- 250ml double cream
- 2 x 300g white chocolate bar
- 250g biscuits, I used Tennis biscuits
- Few knobs of butter
- A topping for your choice, I used raspberries
- Crush the biscuits either by hand or in a food processor. Then melt your butter and add it to the crushed biscuits until they bind nicely together to form a solid base. You don’t want to use too much butter otherwise the base will become too soft, I used about 110 grams.
- Pour the biscuit/butter mixture into a springform cake tin or a serving dish, either is fine. Pat the crumbs down with your hand until they are nice and flat and form an even base. Leave to set in the fridge for about 30 minutes.
- Begin melting your chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occasionally to prevent sticking.
- Mix the philadelphia and mascarpone cheese together with a whisk or a handheld mixer (it’s better if both cheeses are at room temp). Add the double cream, I stirred these ingredients together because I was afraid the cream would curdle, it said no whipping on the packaging.
- Once all mixed, add your melted chocolate and stir until nicely combined. The mixture at first might seem a bit ‘curdled’ but just carrying on stirring, it smooths out pretty quickly.
- Pour the mixture over the cooled and set biscuit base and return to the fridge to set for as long as possible. I had mine in the fridge for a couple of hours. I popped the raspberries on just before I served it.
Come and get them xx
Grasshopper pie.01. October 2012
I baked a Grasshopper Pie for the first time ever the other day. I have seen Nigella make one before and I really liked the colour of it, it’s bright green so when you take the first bite you’re a bit confused as to whether you like it or not. I guess because it looks like you’re biting into into a pie made of melted down Ninja Turtles, but once you get past that you find that it really is quite an interesting dessert. The texture is like firm milky jelly and that together with the chocolate biscuit base is too too nice.
So if you are looking for a fun easy dessert to make, I would suggest this pie for a change. It does need a couple of hours to set, but other than that it’s pretty straight forward and goes down like a treat. The only thing I would change for next time around is I would use a smaller pie dish, I think mine was a bit wide and the slices weren’t thick enough.
For the Biscuit base:
°250 grams Oreos, I used chocolate coated biscuits because I didn’t have Oreos, they don’t last long in our house
°175 grams unsalted butter, melted
For the Filling:
°180 grams large white marshmallows
°180 ml milk
°1/4 tsp peppermint essence
°1/8 tsp green food colourant
You will also need a 23cm diameter pie dish
1. In a food processor with the blade attachement blitz the chocolate biscuits in a fine crumb. You van also pop them into a plastic bag and crush them with a rolling pin. Pop the crumbs into a bowl and mix in the melted butter.
2. Place the buttered crumbs into your pie dish pressing them into the base and sides so they form a shell for your pie. Place this in the fridge for about 35 minutes.
3. Meanwhile start making the filling. You start by melting the marshmallows in the milk over a low heat (Nigella says you shouldn’t rush this process by turning the heat up too high because it will effect the setting process later). Remove from the heat and then add the peppermint essence and food colourant. Stir them in until the mixture is an even green. Set aside to cool for about 15 minutes.
4. Pour 300mls of the cream into a bowl and whip them with a hand mixer until soft peaks form, then fold into the marshmallow mixture. Pour this filling into the chilled biscuit base and leave in the fridge for 1-2 hours to set completely.
5. Once the pie has set, whip the remainder of your cream and then spread it onto of your pie.
6. Get a really big spoon and start shoveling pie into your mouth. Make sure you’re alone when you’re executing this step, it’s just better that way.
Toblerone mousse.18. April 2012
We were going to a friend’s house for supper and I was in charge of dessert. I was trying to think of something easy and delicious to make and then Shane suggested Toblerone mousse. That sounded like something I would get up in the middle of the night for, so I yougoogalized a recipe and off I went.
Everyone seemed to really like it and it was a nice easy recipe to tackle. The mixture was light and airy, the only thing I would do differently next time around is melt a bit more Tobelrone into it.
Here is the recipe, if you do try it out, hope you enjoy it.
200g roughly chopped Toblerone
450 ml whipped cream
3 medium egg whites
I bought extra Toblerone to decorate the top and eat (you’re not surprised are you? Didn’t think so)
Melt the chocolate; cool slightly; fold into the cream.
Whisk 3 egg whites until stiff; fold into the chocolate mixture.
Spoon into small serving dishes, I used teacups, it worked perfectly. Then I stuck a block of tobelerone into each one as decoration.
A little while back I bought a box of chocolate almond truffles from Woolies. They were flipping delicious and also finished in about 6 minutes, they would of been gone sooner, but I had to breath in-between bites and talk to my dad on the phone, which slowed the process down quite a bit.
After they were gone, I thought that I would attempt to make my own instead of going and buying a new box. I looked up a recipe in one of my many books and got to work. Unfortunately it is quite a messy process, but worth it in the end. They came out pretty cool and it’s quite a nice feeling knowing you made your very own chocolate truffles.
So if you are feeling like getting your hands cocoa-ed up, here is the recipe. Enjoy.
°250g chocolate °55g butter °2/3 cup of cream °cocoa for tossing - I never said these were ‘good’ for you.
1. Gently heat the chocolate, butter and cream in a saucepan until smooth.
2. Cool in the refrigerator. I stuck them in the freezer for a good while, till the mixture was quite firm – made them easier to work with.
3. Shape them into small balls and then toss in cocoa powder. I think I’m going to try buy a melon scooper, it’ll definitely make life easier.
Edible place cards. Whoa now.24. January 2012
Edible place cards, now you’re speaking my language. This is when you wish you had 15 middle names, so your pie will need a XL serving platter not a dinner plate. Such a cool idea for a table setting.
- These mini pies pull double duty – place cards + dessert/appetizer/cause-for-excitement. Or am I the only one who gets visibly excited over pie? To make your own simply cut squares of pie dough, fill, fold, dust and bake. I freehanded the letters and baked separately.