Monthly Archives: August 2013

Mini Baked Raspberry Cheesecakes

Spread with Jam, frozen berries....serve when the berries have defrosted! Yum!

Spread with Jam, frozen berries….serve when the berries have defrosted! Yum!

Baked cheese are scrumptious! And easier than you think to make! These can be baked and topped with any toppings, I usually go with raspberry but feel free to add your own! I freeze mine too…..so I can indulge whenever I feel a cheesecake urge!

Here is my recipe! Please give it a go!

Mini Baked Raspberry Cheesecakes

Ingredients:

Base:
150g of plain biscuits crushed finely (I usually use milk arrowroot, but try gingernut or chocolate ripple for something special!)
100g melted butter
2 teaspoons lemon zest

Filling:
250g Block of Philly Cream Cheese (light version is fine too!)
1/3 cup caster sugar
1 egg
1 tablespoon fresh lemon juice (or 1 teaspoon of vanilla essence if you are making a chocolate cheesecake etc)
1/3 cup of sour cream (Light version is fine too!)

Topping:
2 Tablespoons of Raspberry Jam
Frozen Raspberries
(Or try your own topping….I also like whipped cream and passionfruit, shaved chocolate or crushed up violet crumble….mmmm!!!!)

Method: (So Easy!)
1. Mix the crushed biscuits, melted butter and lemon zest together. Press evenly among 12 cupcake papers (in a cupcake tin!) Press them in firmly and place in the fridge while you make the next step.

Press the crumbs into the cupcake papers

Press the crumbs into the cupcake papers

2. Using an electric mixer beat the cream cheese and sugar for 3 mins.

3. Add the lemon juice, egg and sour cream and beat until well combined.

4. Spoon into the 12 crumbed cupcake papers.

Fill up with your cheesecake filling!

Fill up with your cheesecake filling!

5. Bake in the oven (Preheated to 150 degrees) for about 25 mins. (Depends on your oven, they may need an extra 5 mins but don’t overcook or they will be dry and crumbly)

6. Allow them to cool in the tin for at least ten minutes then carefully lift them out and cool in the fridge. (Don’t worry if your mini cheesecakes seem a little cracked or sunken…the topping will hide all that!) you can make these the night before and top when you are ready.

7. Heat the Raspberry jam for 10 seconds in the microwave. Spread over each cheesecake and top with a few frozen berries!

8. Place them back in the fridge until ready to serve! Take them out of their wrappers when you want to serve. These are very easy to make…but still look very fancy! Give them a go and let me know what you think!

PS My friend Kacey gave this recipe a go. She made Violet Crumble Mini Cheesecakes! (Chocolate biscuit base, topped with ‘Ice Magic Topping’ and crushed Violet Crumble! (Don’t they look amazing?) Here is a pic of her mini cheesecakes:

Violet Crumble Cheesecakes.....yummy!

Violet Crumble Cheesecakes…..yummy!

Father’s Day Chocolate Bar Card

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Here’s a sweet idea for the sweetest Dad in your life!

Call into the supermarket and buy a range of chocolate bars. Then make up a list of things about dad and glue on the chocolate bar where appropriate!
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Here is one we have made, you will be able to add in extras based on what other bars you can find or what your dad will like!

You may want to cross out some words (like cross out the mal in malteaser…to leave ‘teaser’!) or leave as it is! Have fun and get creative! I’d love to know what extras you have added in!

Tip: The fun sized bars are much easier to work with! (Or get a big piece of paper like I have, so dad can enjoy the big sized chocolates!)

Dear Dad,

Even though you are a (smartie) pants
And you can be a real (malteaser)
You are a little (golden rough) around the edges but I still think you are in (mint pattie) condition!
Thank you for always giving me a (boost) or a (twirl) when I have needed it!
You are every girl’s (Dream) father!
I think you are out of this world! Maybe from (Mars)
So this Father’s Day, relax, have some (Timeout) and know you are the sweetest dad ever!

I love you!

Chocolate and Banana Cupcakes

A healthy and yummy treat!

A healthy and yummy treat!

Chocolate and Banana Cupcakes!

These are a yummy and healthy treat for kids of all ages. Low in sugar, low in fat. Moist and light. You won’t need any icing! So easy to make…one bowl to mix with a spoon!

Ingredients:

2 cups of self raising flour (Wholemeal Flour works great!)
2/3 cup of cocoa powder
1/2 cup of caster sugar
1/2 teaspoon of bicarb soda
1/2 cup of oil (I always use olive oil, but use whatever you have!)
3/4 cup milk
1/2 teaspoon of vinegar
2 large over ripened bananas – mashed(you’ll know they are ready when they look like a leopard skin…all spotty!)
2 eggs

Method:
(Preheat your oven to 180C)
1. In a cup or small jug add the vinegar to the milk and allow it to stand for two minutes. (Don’t worry if curdles slightly!)
Add vinegar to milk and stand

2. In a large bowl add in the eggs, oil and mashed banana and combine it well.
combine eggs, mashed banana and oil

3. Add in the milk and vinegar and mix well.
stir in the milk

4. Add the dry ingredients and stir lightly. (Don’t over beat)
add in flour, bicarb, sugar and cocoa

5. Pour into cupcake/muffin tins lined with cupcake papers. (Fill 2/3 of the way, I get about 20 cupcakes)
spoon into cupcake pans

6. Bake in for 15 minutes. (Might need a minute or two more, don’t over cook or they will become too dry)
So moist and light!

Bake, freeze and pop straight into the lunch box!

Bake, freeze and pop straight into the lunch box!

Ready for afternoon tea! I freeze my batch in a zip lock bag – a yummy and healthy lunch box addition!

Do let me know how you go!