Saturday, 23 May 2015

Triple Mint Aero Biscuit Rocky Road!


You can never make too much rocky road, it's a fact! and a mantra to live by!

Rocky road will always be one of my fail safe go to recipes - need to whip up something in a jiffy? don't feel like turning on your oven in this amazingly warm weather we're having (jokes!) but if you do live in a warm climate...lucky you! and rocky road will become your new best friend! want to use up random contents of your baking cupboard? want to make something that sends through the post well?

Rocky road fits the bill for all! and one of my very favourite things about making rocky road is how customisable it is! 


There are endless flavour possibilities! Peanut butter lover, then try this.  Crazy for coconut try this, if peppermint is more your thing you'll love this...and I'm always thinking up new possibilities - a nutella & ferrero flavour one is definitely on the cards!! 


So when I was planning to make and post these to cheer up a mint aero loving recipient I decided they had to be mint aero to the max! So not only do they feature chopped up pieces of mint aeros, and mint aero balls, but also chopped up pieces of the little mint aero biscuit bars you get! This was a great addition, because it gives extra crunch alongside the rice krispie pieces! and the oreo pieces were thrown in because we all know oreo makes everything better! 

The one thing I don't like about rocky road is making it when you're on a diet! the little offcuts that come when you are chopping it up into squares are way too tempting! so I ended up trying more of this than I should have! but I'm a sucker for mint chocolate and this was one of my tastiest rocky road creations yet! 


Triple Mint Aero Biscuit Rocky Road:
Makes 16
From Cupcake Crazy Gem

350g milk chocolate 
100g dark chocolate
1 tsp vegetable oil
50g oreo cookies
140g mint aero 
100g mint aero balls
75g mint aero biscuit
130g mini marshmallows
35g cup rice krispies

Line an 8x8" square baking pan with parchment paper.

Break milk and dark chocolate into pieces and put in a large heatproof bowl above a pan of boiling water.  Stir in vegetable oil and mix until melted.

Remove from the heat and let cool for 10 minutes.

Chop the oreos into quarters, the mint aero into chunks and the mint aero biscuit bars into small pieces (Reserve back a few handfuls of the mix ins to use as toppings)

Stir in the rice krispies   Once completely cool, stir in the oreo cookies, mint aero, mint aero balls mint aero biscuit and mini marshmallows.  Mix well.

Spread into the prepared pan, smoothing out on top.  Add the rest of the toppings.  

Refrigerate for an hour, or overnight.

Eat and enjoy!

Friday, 15 May 2015

Nutella Swirled Chocolate Hazelnut Chunk Cookies!


So unless you've been living under a rock, I'm sure social media has made you aware that it is national chocolate chip cookie day today! I simply couldn't let this 'food holiday' pass by without paying homage to that classic cookie! 

Choc chip cookies are one of the things my mom baked most when we were growing up...and then when my older sister was old enough she started whipping them up too so there was always a good chance of finding a fresh batch in the kitchen! Whoever invented chocolate chip cookies deserves a giant trophy and a medal, make that a million medals...they've paved the way for cookie goodness forever! I like my desserts to be on the extravagant side, but even I can't turn down a simple humble chocolate chip cookie - they are timeless classics! and I think they are the kind of sweet treat that will be peoples favourites forever! 


On that note...let me introduce the humble chocolate chip cookie's older and crazier sister - the Nutella swirled chocolate hazelnut chunk cookie! yes you read that right.  Let's take a minute to break this down.  You start off with a brown sugar cookie which by itself would be delicious enough...but then you swirl a ton of dreamy creamy Nutella through the dough, and instead of just adding regular chocolate chips, you pimp it up by adding chocolate chunks because everyone knows chunks make a superior cookie! but not just any chunks, oh no...we're adding in Cadbury's whole nut chunks! so that to compliment the Nutella you have actual hazelnuts in your cookies too! 

I mean, if that description hasn't lured you in, I don't know what will! 

You need to bake these today! Sally, who invented this cookie on her blog shared a picture of them to instagram and that very same evening I just had to bake a batch because they looked too good not to! I then baked another batch two days later which is rare in this house, but we ran out of them so quick that it was essential to make more!! 

Don't say I didn't warn you, these are dangerously addictive! and will probably become your new favourite cookie! They are definitely the BEST cookie I've made this year! 


Nutella Swirled Chocolate Hazelnut Chunk Cookies:
Makes 18 

1/2 cup (115g) unsalted butter, room temperature
3/4 cup (150g) packed light brown sugar 
1/2 cup (100g) caster sugar
1 large egg + 1 egg yolk
1 tsp vanilla extract
1/2 cup (148g) Nutella, divided
2 1/3 cups (295g) plain flour 
1 1/4 tsp bicarbonate of soda
1 tsp cornflour
1/2 tsp salt
1 1/4 cups (225g) whole nut milk chocolate, divided

Preheat oven to 180 degrees C. Line three large baking sheets with parchment paper or silicone baking mats.  

In a free standing electric mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until creamy.  Add the brown sugar and caster sugar and beat on medium high speed until fluffy.  Beat in egg, egg yolk, and vanilla on high speed until combined.  Stir the Nutella in the jar vigorously before using so the oils are not lurking at the top as this will cause your cookies to spread.  Beat in 1/4 cup (74g) of Nutella until combined.  

Whisk the flour, cornstarch, bicarbonate of soda and salt together in a large bowl.  On low speed, slowly mix into the wet ingredients until combined.  Chop chocolate into chunks.  Add 1 cup (180g) of whole nut chocolate chunks and mix on low for about 5-10 seconds until evenly distributed.  Turn the mixer off and add the remaining Nutella.  Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed...be careful not to overbeat.  Dough will be a little crumbly but that's not a problem. 

Roll dough into balls, larger than a tablespoon.  The warmth of your hands will help them come together.  Bake the cookies for 10 minutes, until slightly golden brown around the edges.  Rotate the sheets once during baking time.   The baked cookies will look extremely soft in the centre when you remove them from the oven.  Allow them to cool for 5 minutes on the baking sheet.   Gently press the remaining chocolate chunks into the tops of the slightly warm cookies (this is purely for looks!)

Transfer cookies to a cooling rack to cool completely.  

Wednesday, 13 May 2015

A Trio of Curds: Pineapple & Coconut, Raspberry and Passionfruit


I've always thought that I wasn't a fan of curd.  I think it stems from when I was growing up and my Dad used to be keen on it...and generally anything that my Dad is keen on I'm not.  He's a fan of piccalilli, brown sauce, fruit cake, pork pies, turkish delight and many many other things that I won't go near! So naturally when he always used to eat lemon curd I decided it probably wasn't something I was going to like! 

That all changed when three years ago I whipped up my first ever batch of curd, but not just any curd - this was key lime curd, and oh man it was one of the yummiest things ever and I suddenly realised I loved curd, and from them on I've been dreaming up as many yummy curds as possible!


One of my fave flavours I have made is pineapple curd! I have made it to fill a layer cake, and also to fill cupcakes.  This time when I made it I added a coconut twist with coconut oil and desiccated coconut, because pineapple and coconut is a match made in heaven and this might be my fave curd to date! 


I have been wanting to make raspberry curd forever, purely because how amazingly vibrant is that colour?! It did not disappoint! It was everything I expected and more! I have dreams of one day pairing this with a coconut scone, how delish would that be! 

To finish off the trio, I whipped up a quick passion fruit curd and then packaged them up in these cute little jars, made these chalkboard top labels and sent them off in a birthday package to a good friend of mine who had only recently discovered curd at my house and loved it so I thought she would enjoy this package of treats! 

If you were able to make one giant batch of curd and then stir in different flavours that would be an easier way of doing things but from most of the recipes I came across it seemed light the fruit had to be infused with the eggs on the heat to get the curd to work, and every recipe I came across for each flavour was slightly different so in the end I just made 3 different recipes.  Curd is really quick to make though, and I had managed to make all 3 batches, and cooled them and packaged them up all before the baby woke up from her nap! so if you've never made any before give it a try! quick and easy, and most of all delicious - you won't be disappointed! 


Pineapple & Coconut Curd:
Makes enough to fill 4x50ml jars
From Cupcake Crazy Gem

1 cup fresh pineapple puree (1/2 sieved and 1/2 lumpy)
1/3 cup caster sugar
3 egg yolks
2 tbsp cornstarch
small pinch of salt
2 tbsp coconut oil
1/2 cup desiccated coconut

Blend the pineapple in a food processor.  Add half a cup of the puree into the saucepan.  Sieve the rest so that no lumps are included and it is just the pineapple juice, measure out a half cup of the juice and add it to the saucepan.  If you don't want any lumps you can sieve all the puree but I think the real pineapple chunks add something special to the curd.

Add the egg yolks, cornstarch and salt.  Turn heat onto medium and whisk constantly until the mixture thickens, this happens just as it is about to come to the boil, usually around 5 minutes.  Remove from the heat and whisk in the coconut oil until melted.  Stir in the desiccated coconut.  Allow to cool in the pot as it will thicken further.  Put into sterilised jars and store in the fridge, use within a week.

Raspberry Curd:
Makes enough to fill 4x50ml jars

150g fresh raspberries, you can also use frozen
2 small eggs, beaten
zest of 1 lemon
75ml lemon juice
50g unsalted butter
100g caster sugar

Blend the raspberries in a food processor.  Add the raspberries to the beaten eggs and push the mixture through a sieve into a large mixing bowl.  

Add the zest, juice, butter and sugar to a saucepan and gently heat, stirring until all the sugar has dissolved and butter has melted.  Bring to the boil and then remove from the heat.  Slowly add to the raspberry and egg mixture, whisking as you pour it in.  Return the mixture back to the saucepan, and bring back to the boil over medium heat, stirring constantly.  

Keep it simmering until the mixture thickens enough to coat the back of a spoon, then remove from the heat and leave it to cool in pot as it will thicken further.  Put into sterilised jars.  As above, store in the fridge and use within a week.

Passionfruit Curd:
Makes enough to fill 4x50ml jars

3 large eggs
60g unsalted butter 
1/2 cup caster sugar
1/2 cup passion fruit pulp, about 4 passion fruits

Heat the butter, sugar and passion fruit pulp in a saucepan over medium heat until the sugar has dissolved and it reaches boiling point.  Remove from the heat and allow it to cool slightly (about 3 mins).  

Beat the eggs until fluffy in a bowl and very quickly, whisking all the time, add them to the saucepan mixture - you do not want the eggs to curdle.  Place saucepan back on heat, and whisk constantly until the mixture becomes thick.  Allow it to cool in the pot as it will thicken further and pour into sterilised jars and keep in the fridge.  Use within a week.  

Unsure of what to do with your curds? As mentioned before they go great sandwiched between layer cakes, or as a filling for cupcakes.  They are also delicious spread on scones, crumpets, bagels or toast and you can also use them along with cream as a filling for pavlova.  Whipping them into some plain vanilla frosting will also give a delicious fruity and creamy frosting! 

Eat and enjoy! 

Tuesday, 5 May 2015

A Hello Kitty 1st Birthday & Hello Kitty Macarons!


My little Ella turned 1 in February! and for as long as I can remember one of the things I was most excited about for becoming a mom was the parties I was going to be able to throw for my children! My mom always threw us the best parties growing up! 

Ella is a huge fan of cats, and after receiving quite a lot of Hello Kitty prezzies at Christmas time she suddenly became very interested in Hello Kitty and since I've always been a fan too it seemed like the perfect theme! 

I was so in love with these polka dot confetti balloons that came all the way from Abu Dhabi! 


Is anyone else in love with chevrons? I am! So I was super excited to find this chevron scrapbooking card in the exact colours of the party! I made a little monthly bunting of all the growing up pics we took of her each month.


I made this tissue paper garland thanks to a tutorial from you tube! it was super easy! 


and the birthday girl wore a special Hello Kitty dress for the occasion too! 


My sister made these delicious coconut cupcakes topped with raspberry frosting...


and ordered these super cute toppers to go on them that my husband designed.


We used them on the jars for the drinks too, on top of these gorgeous doilies taped with chevron tape of course (a pinterest inspired craft there!)


and no parties complete without some stripey straws!!! 




and dipped these chocolate oreos in white chocolate and drew on their little Hello Kitty faces.


I also dipped these pretzels and gave them a little Hello Kitty twist!


but my real masterpiece were these Hello Kitty macarons! More on them in a minute...


My sister helped me whip up this 6 layer chocolate cake filled with pink ombre swiss meringue buttercream and covered in chocolate swiss meringue buttercream.  If there is one thing I hate it's fondant! and I know typically children's birthday cakes involve fondant but I wanted to make sure there was no fondant in sight at Ella's party, just yummy edible and delicious treats! and how cute was the bunting Auntie Mara made too?!


It was soon time to cut the cake and it was going to be Ella's first ever taste of cake and chocolate! I was excited! but do you know the little rascal didn't even like it! All that time and effort and thought that went into the cake and she couldn't care less!! haha! Hopefully next year she'll be more excited for her cake!! 



The adults still enjoyed it though!! That frosting was so creamy and dreamy! 


She was much more excited about present opening! and we even made a fun little Hello Kitty Photo Booth area too! 


It was a lovely day spent with all her family, with pulled pork topped dogs for lunch with homemade guac and a whole lot of treats obviously!! 

So...back to those tricky little macarons! I always knew macarons came with a certain aspect of horror from many bakers...as they are typically known as not easy little treats to master! So I was fully anticipating they probably wouldn't go right first time...

I didn't think I'd have to make them 4 times to get them right in the end, but hey! I think my final version turned out pretty good!


What was wrong with the previous versions...well one was totally flat, the others were way overdone, the 3rd batch were less flat but still browning around the edges (I was trying to make them just white) so I tinted the batter a slight pink and this prevented them from browning....and yes the fourth batch had feet - hurrah! victory! 

I was inspired by Java Cupcake's adorable Hello Kitty macarons and used her template sheet to pipe them on but my first batch using her recipe was a flop so I changed recipes.  It might have been that my technique had just been wrong first time around but I didn't want to take any chances.

Eventually, it was this recipe and this youtube video that made everything come together and turn out great! There is also an FAQ on macarons that you should read too just to be thorough and fully prepared! 


Hello Kitty Macarons:
Makes 24 Macarons, 48 shells

3 egg whites
210g icing sugar
125g almond flour
30g caster sugar

Red gel food colouring
24 yellow chocolate beans (like mini smarties)
48 red heart sprinkles
Edible glue
Black edible food pen

Print out the Hello Kitty template pattern.   Lay it on a baking tray. Tape a piece of parchment paper over the pattern.

Measure out your ingredients very precisely.

Sift the icing sugar and almond flour together through a sieve into a food processor.  Blitz for 2 minutes.  Stop and scrape down the side of the processor with a spatula.  Blitz again for 1 more minute to make sure it is as fine as possible.  Sift half the sugar and flour mixture into a large bowl.  Throw away any larger bits of the almonds that remain in the sieve to ensure a smooth batter.  Sift the second half of the sugar and flour mixture.  Set aside for later.


Beat the egg whites in the bowl of an electric mixer.  When the eggs are bubbly and the whisks are leaving marks, add the caster sugar slowly over the next minute or so.  Keep on beating at medium-high speed for 3-4 minutes until the egg whites are stiff.  (It is really helpful to watch the youtube tutorial I linked to above because it shows you pictures of what each stage needs to look like).  It is only stiff enough when the peaks hold themselves, if they fall back into the mixture you need to keep beating.  

Add food colouring, a few drops at a time - a little goes a long way.

Using a spatula, fold the egg whites delicately until the colour is well incorporated.  

Add a third of the almond/sugar mixture to the egg whites and keep on folding delicately - never beat.

As you incorporate the almond mixture, the batter seems to curdle, but as you fold it becomes creamy again.  

Keep on adding the almond mixture and folding to incorporate it, so no pockets of dry ingredients remain.  

In the end the batter will be quite thick, shiny and creamy.  

Spoon the 3/4 of the mixture into a piping bag fitted with a large round tip.  Pipe out the circle of the Hello Kitty faces.  To make round macarons easily, keep the tip very close to the parchment paper and lift off quickly when enough batter has come out.  


Spoon 1/4 of the mixture into a piping bag fitted with a Wilton #4 tip and pipe the ears onto the already piped out circles.  

Once all the macarons are piped out, bang the sheets against the worktop to the let the air bubbles out and flatten the shells.

Don't forget to slide the template out from under the parchment paper before baking.  

Let the macarons rest for at least 20 minutes.  Preheat oven to 150 degrees C. 

Bake the macarons for 14 minutes.  To test their doneness, tap lightly on the shell.  When ready, they are firm on their feet. 


Let the shells cool completely before removing them from the parchment paper.  They should be easy to lift off.  

Using edible glue, brush a little on the back of the yellow chocolate beans.  


Stick them in the centre of the macaron.  

Using an edible black food pen, draw the whiskers and eyes on.  Brush some edible glue on the back of two red heart sprinkles.  Arrange them across the ear of the macaron so it looks like Hello Kitty's bow.  Wait for about 30 minutes for the glue to set and the face to be ready.

Fill the shells with whatever filling you fancy.  Ganache works great.  I filled them with some of the leftover chocolate swiss meringue buttercream from the cake.  

Sandwich the shells together.  

Store in an airtight container until ready to serve.  They are best served soon after piping the filling because if you leave them filled for too long the filling can make the shell soggy.  

Eat and enjoy, and pat yourself on the back - you just made macarons! hooray! 

Saturday, 25 April 2015

The BEST Carrot Cake with Vanilla Bean Cream Cheese Frosting!


I am going to kick this off by confessing that I'm not really a fan of carrot cake! If you have followed my blog for a while now, you will know that it's just a bit too healthy for my tastebuds! and I would just always choose nutella or oreo or a triple layer chocolate fudge cake over carrot cake! In fact growing up, I used to ask my mom to make it from time to time but that was really only because I wanted the cream cheese frosting from on top! So when Baking Mad got in touch offering me this beautiful hamper of Nielsen-Massey goodies and asked me to pick a recipe I wanted to bake, I chose their carrot cake recipe but purely because it was followed by 'with vanilla bean cream cheese frosting' and oh man I couldn't pass that frosting up!! I am also already a huge fan of Nielsen-Massey's products - their vanilla extract is the only one I will use so it was super exciting to have all these products turn up on my doorstep! 


I am in LOVE with vanilla bean paste! Seriously! If I could only take 5 baking ingredients to a desert island this would be right up there as my number 2, because Nutella first - obvs! I discovered the amazingness of vanilla bean paste back in 2010 when I wanted to make these root beer float cupcakes.  I came across a frosting described as melted vanilla ice cream tasting...and thought that would be a perfect addition to turn my root beer cupcakes into a float! The secret ingredient to make that dreamy creamy melted vanilla ice cream flavour frosting was, you guessed it, vanilla bean paste! Back then I'm pretty sure you could only get it online or in select Waitrose stores so it definitely wasn't as readily available as it is now.  It was as sacred to me as liquid gold when I eventually got my hands on it! and I've never looked back! and trust me after tasting some of this vanilla bean cream cheese frosting, you will never want to make regular cream cheese frosting again!!


This was also the fanciest carrot cake I've ever come across before! Crushed pineapple? check, toasted pecans? check! pistachios? check! and it was also my first time baking with golden caster and golden icing sugar - which I was excited about! The whole cake just seemed so healthy and nutritious that as beautiful as the batter looked (which is why I had to snap the pic below - I'm not usually a fan of mixing bowl shots, but look at all that colour!) I had already made up my mind that I probably wasn't going to love the taste...and would be reaching for a brownie or two instead ;)


It was sometime before midnight that I finished the cake, after keeping my husband company on a dissertation writing session! I photographed it and was about to put it away and head to bed, but the smell and aroma coming from the cake was irresistible! and that vanilla bean cream cheese frosting was calling my name! I knew I'd never be able to sleep if I didn't try a taste of this cake! So I cut a slither, and oh my goodness it was one of the best cakes I've ever tasted! I was chastising myself for my earlier lack of faith in it's tastiness! So considering I wouldn't call myself a carrot cake fan, this cake definitely converted me! and how did I forget to tell you about brushing those warm baked cakes with an amazing lemon sugar syrup mixture?! Oh man! That was genius! and definitely helped the cake to be extra moist and extra fruity! so after my initial slither, I of course cut myself an enormous piece! and devoured it all the way to bed...my husband was shaking his head at me, but seriously this cake could not wait til morning!!


I also loved how vibrant the pistachios were on top of the frosting! It is such an inviting and enticing cake! and I've been passing the recipe along to everyone I've been speaking to this week because it is just too good! If you're looking to wow with your baking, then this one is definitely for you!!


Carrot Cake with Vanilla Bean Cream Cheese Frosting:
Serves 12
From Baking Mad

for the cake:
250g unsalted butter, softened
250g unrefined golden caster sugar, I used Billington's
4 eggs, lightly whisked
1 tsp Nielsen-Massey vanilla extract
250g self raising wholemeal flour
150g carrots, peeled and coarsely grated
75g tinned pineapple, roughly chopped
1 lemon (zest only)
1 tsp mixed spice
100g pistachio nuts, roughly chopped
50g pecan nuts, toasted and roughly chopped

for the sugar syrup:
50g unrefined light muscovado sugar
1 lemon (juice only)
1 tsp Nielsen-Massey vanilla extract

for the frosting:
75g unsalted butter, softened
450g unrefined golden icing sugar, I used Billington's
180g cream cheese
1 tsp Nielsen-Massey vanilla bean paste

50g pistachio nuts, roughly chopped

Preheat the oven to 180 degrees C.
Grease and line 2x20cm sandwich tins with parchment paper.

In a bowl with a mixer, cream the butter and sugar together for a few minutes, or until light and fluffy.  Gradually pour in the eggs and the vanilla extract, then add the flour and continue to mix for a minute.  Fold in the carrot, pineapple zest, mixed spice and nuts.

Divide the cake mixture equally between the two tins and flatten with a spatula.  Bake on the middle shelf and cook for 30-35 minutes, or until golden and a skewer comes away clean when inserted into the centre of the cakes.

Meanwhile, make the lemon and vanilla sugar syrup by heating the sugar and lemon juice together for a few minutes, or until the sugar has completely dissolved and then add the vanilla.  Turn both cakes out onto a wire rack and brush the tops of the warm cakes with the syrup.  Allow to cool while you make the frosting.

Cream the butter, cream cheese and vanilla bean paste together into the bowl of a mixer and beat until light and fluffy.  Add the icing sugar and continue to mix until you achieve a spreading consistency.

Sit one of the sponges on a plate or stand, and spread with half of the frosting.  Place the second sponge on top, and cover with the remaining frosting.  Decorated with chopped pistachios.

Eat and enjoy!

I received the Nielsen-Massey products complimentary from Baking Mad, but all views and opinions expressed are my own.

Monday, 20 April 2015

Malteser Bunny Chocolate Malt Mousse Pie


My name's Gem...and I'm addicted to Malteser bunnies!! So much so that when I saw them roll around on the shelves sometime in February I grabbed a few bags of the minis knowing they would make an excellent Easter dessert! Wrong! Of course we hunted them out in my baking cupboard one night when we were in need of a Netflix accompanying chocolate fix! Never mind I said, I'll buy more! So it's the evening before Easter Sunday and I ask the lady in Morrison's where their Easter aisle is and she tells me it doesn't exist anymore!! Fortunately they had a few lone bunnies left by the tills so I grabbed those..and decapitated them so they would fit in my tart! Note to self: don't eat the contents of your baking cupboard without assurances you will find back up!!

It wasn't a big deal in the end - half the bunny for my pie the other half for my mouth - everyone's a winner! Except for the bunny I guess.



This Oreo crust takes the pie to the next level of decadence! and the chocolate ovaltine mixed into the mousse gives it that nice malty kick. There was no need for pouring a whole bag of maltesers in the middle of the pie...other than the fact that my mantra is you can never have too much chocolate! you could equally cover the whole thing in cream instead because it is tooth achingly sweet (in the best kind of way) and the cream does help to cut through the sweetness...but please sprinkle a few maltesers on top at least if you do!



This was the perfect end to our Sunday roast lamb feast and it was the perfect sugary fix to get our bellies ready for the sugar coma of chowing down on our chocolate eggs from our egg hunt that was to come!


Malteser Bunny Chocolate Malt Mousse Pie:
Serves 10
Adapted from Beyond Frosting

for the crust:
275g Oreos
6 tbsp unsalted butter

for the filling:
225g cream cheese, cold
60g dark chocolate
1 tbsp unsalted butter
65g chocolate malt powder
115g caster sugar
2 tbsp double cream

for the decorating:
315ml double cream
65g cup icing sugar
7 Malteser bunnies
175g Maltesers

Grind up oreos in a food processor until they resemble fine crumbs.  Melt the butter in the microwave for 30 seconds and stir in with the oreos.  Press the oreo mixture into a 10" tart pan.  Refrigerate crust until filling is ready.

Remove cream cheese from fridge and beat on medium speed in an electric mixer for two minutes until light and fluffy.  Scrape down the sides of the bowl.

In a small microwave safe bowl, combine the chocolate chunks and butter.  Melt for 30-60 seconds and stir until chocolate is melted and smooth.  Pour melted chocolate over cream cheese and mix to combine.

Add malt powder and caster sugar to the cream cheese mix and beat well until incorporated.

In a separate bowl, whip 350ml double cream together with the icing sugar.  Remove 2 tablespoons of the whipped double cream and fold it in to the cream cheese mix.  Cover the rest of the cream with clingfilm and refrigerate until ready to serve.

Pour chocolate malt mousse filling into the oreo crust and let set in the fridge for 3-4 hours.

Just before serving, remove the whipped cream and put it into a piping bag fitted with a star attachment.  Pipe around the edge of the pie.

Cut the heads off the malteser bunnies, or if using minis use the whole bunny.  Place alternately in the swirls of cream.  Place a single malteser in the other swirls.

Using a sharp knife, chop some of the maltesers in half.  Pile up the half and whole maltesers in the middle of the pie.

Eat and enjoy!

I am sharing this for Cook, Blog, Share over at Super Golden Bakes

Wednesday, 1 April 2015

Strawberry Milkshake Cheesecake Bars!


Hot on the heels of my last post, I also requested the strawberry milkshake flavour of Sugar and Crumbs' flavoured icing sugars...because hello! an icing sugar that tastes like strawberry milkshake?! that had got my name all over it! 

In case you are not aware, I have a full on obsession with milkshakes...like I will base my restaurant choice for a meal out purely on the fact of whether they have milkshakes on their menu.  When we lived in Canada the options for this requirement were plentiful...however the UK is much more lacking in their offering of milkshakes! London is doing pretty well and is catching up...but Wales, oh don't even get me started on this barren wasteland that has no idea what a milkshake is.  Flavoured milk with zero ice cream? Ummmm..no! that is not a milkshake! Needless to say my milkshake loving self has felt living here very difficult! 

When I was little, my milkshake of choice was always strawberry - obvs! These days I'm more partial to the oreo, s'mores, peanut butter, key lime pie, or brownie kind...but there will always be a special place in my heart for strawberry milkshakes! 

So I was giddy with excitement when I opened up this bag of flavoured icing sugar and the smell that wafted out was pure childhood nostalgia of super sweet, super tasty strawberry shaking days! I wasted no time in incorporating it into some super creamy cheesecake bars.  As with the last recipe I tried using these flavoured sugars, I literally didn't need to add any other flavouring because the strawberry milkshake flavour coming through from the sugar was vivid enough.  In fact, my husband who was in a different room could smell it as I was making them! It's really that impressive!

I decided to go all out and invest in some malted biscuits for the base - I told you this was all about nostalgia! and kept it simple with a no bake cheesecake topping that just let the strawberry milkshake do the talking!


The cheesecake is very sweet, so a big swirl of fresh whipped cream helps to cut through that sweetness and a juicy ripe strawberry ties the whole thing together like a cherry on top...only it's a strawberry! 

I have really been so impressed with these flavoured icing sugars that I just want to run out and buy every flavour out there! and did you know they also do flavoured cocoa powders? Coconut cocoa powder?! Hello! how good does that sound! One of my American blogging friends even commented this week that these sugars are finally an ingredient that the UK has but the States doesn't - that never happens! So make your American friends jealous and invest in some of these flavoured sugars - the fun you can have with them is endless!! 

Strawberry Milkshake Cheesecake Bars:
Makes 12
From Cupcake Crazy Gem

For the base:
30g unsalted butter
145g malted milk biscuits

For the cheesecake:
450g cream cheese
125g strawberry milkshake icing sugar
1 tsp vanilla extract
4 tsp semi-skimmed milk
150ml double cream
1 tsp red food colouring

For the topping:
100ml double cream
6 strawberries

Grease your prepared tin.  You can use a 13"x7" pan and cut them into squares after or I used a baking pan that has 12 ready made squares. I cut thin strips of greaseproof paper and laid then across each square in the pan so that I would be able to pop out each cheesecake square easily after refrigeration.

Melt the butter in a small microwavable bowl for 30 seconds.  
While that is melting, blitz the malted milk biscuits in a food processor until crushed.
Mix the butter in with the biscuit crumbs and put 2 heaped teaspoons in each square of the baking pan.  Press down the mixture with the back of the teaspoon.

Using a free stander electric mixer with the paddle attachment, beat the cream cheese, sifted strawberry milkshake icing sugar, vanilla extract and semi skimmed milk together until well blended.

Whip the 200ml double cream in the mixer using a whisk attachment.  

Fold 150ml of the double cream into the cheesecake mixture.  Add the red food colouring and stir until the mixture turns pink and is fully incorporated.

Spoon 2 tablespoons of the cheesecake mixture on top of each biscuit base.  

Refrigerate for 5 hours until set.  Cover the remainder of the whipped cream with clingfilm and keep in the fridge.

Just before serving, transfer the whipped cream into a piping bag fitted with a star attachment.  Pipe a swirl of cream onto each individual cheesecake bar.  Wash and hull the strawberries, slice in half and place one half on top of the cream.  I also finished mine off with a little mini striped straw to complete the milkshake effect!

Eat and enjoy!

I received the icing sugar complimentary from Sugar and Crumbs, but all views and opinions expressed are my own.

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