Blueberry Cheesecake

Believe it or not, this Blueberry Cheesecake was inspired by a Broccoli Salad!  I absolutely recommend you try the Broccoli salad, it’s one of Simon and mines faves.  The recipe calls for Blueberries, which is something I haven’t really eaten in the past and we had been leaving them out of the salad because they haven’t been in season.  But, they are in season now, and I am loving them!

This is a no-bake cheesecake and is packed full of blueberry – none of that plain cheesecake business with a few blueberries scattered on top, or a swirl of syrup (although, I have done that too!), this one has blueberries all the way through.  Which, has got to be good for you right, considering they are super high in antioxidants?

I topped my cheesecake with a thin layer of plain cheesecake mix with blueberry jam swirled through it.  I also made candied lemon peel to sprinkle over the top to pick up on the lemon juice that is in the cheesecake - I’ll include how to make this in the recipe below.  However, if you can’t be bothered with the extra work, I think spreading some whipped cream over the top and decorating with some extra blueberries or simply grating some white chocolate over the top would be perfect (this would be amazing if you use the same biscuits that I did for the base).

Ingredients:
Base:
350g biscuits (I used Farmbake’s White Choc variety and they were delish!)
80g butter, melted

Filling:
3 teaspoons gelatine
¼ cup boiling water
375g cream cheese
½ cup caster sugar
1 teaspoon vanilla essence
1 tablespoon lemon juice
1 cup cream
3 cups blueberries (this worked out to be three small punnets from the supermarket)

Topping:
¾ cup of cheesecake mixture (reserved from main recipe)
1 teaspoon lemon juice
4 teaspoons blueberry jam

Candied lemon peel:
3 lemons
4 cups water
2 cups white sugar, or as needed

Method:
Grease a 20cm round tin.  Place the biscuits into a food processor and process to a fine crumb.  Mix through the melted butter.  Press into the base of the prepared tin and place in the refrigerator to set.

In a glass, sprinkle the gelatine into the quarter cup of boiling water.  Mix until dissolved, then set aside.

Using a hand beater or stand mixer, in a large bowl beat together the cream cheese, caster sugar, vanilla essence and one tablespoon of lemon juice.  Once the mixture is a smooth buttery texture, add in the cream and gelatine and beat until the mixture is smooth again. 
At this point, if you want to create a marbled effect on the top of the cake as I have one, reserve three quarters of a cup of the cheesecake mixture into a small bowl and set aside.
Using a blender, puree the blueberries (some bits of skin will still remain).  Pour the blueberry puree into the main cheesecake mix and stir through until combined.
Pour the mixture over the prepared base and place into the refrigerator to set.

To make the candied lemon peel, boil 2 cups of water in a small saucepan.
While the water is heating up, remove the rind from the lemons and cut it into thin strips.  I find the easiest way to do this is to use a vegetable peeler and peel off the skin, then cut it into thin strips using a small knife. 
Once the water is boiling, add the lemon peel strips.  Boil for about 5 minutes, until tender.  Remove peels from the water.  Replace the water with 2 new cups of water and stir in the sugar. Return to a boil, add the peels, and boil for about 15-20 minutes until the peels translucent.  Stir regularly as the mixture can burn. 
Taste a piece of the peel – if it is bitter tasting, change the water and sugar so you have a fresh pot and re-boil the peel.  Continue to do this until you are satisfied with the flavour.  Drain and allow to dry either on a wire rack or on a paper towel.

To make the thin marbled layer on the top of the cheesecake mix a teaspoon of lemon juice through the reserved cheesecake mixture.  Once the top of the blueberry portion of the cheesecake in the tin has set across the top, gently spread the plain mix across the top in a thin layer.  Dollop blobs of the jam randomly around the top of the cake.  Using a skewer or a fork, rake through the jam blobs to swirl them into the cheesecake mixture.  Place into the refrigerator for 5 minutes before topping with the candied lemon peel and extra blueberries.  Refrigerate for at least 6 hours or overnight before cutting into wedges and serving.

Rocky Road

A couple of weeks ago Mel and I were lucky enough to receive some goodies from Pascall, we're both having a crazy busy year and I know that I am finding it hard to come up with new recipes - the timing was perfect as we are both on school 'holidays' which means a little more time to get in the kitchen and get inspired. The holiday weather has not been great which has meant lots of time inside. Max, who is now three (and a half, I must add the half or I'll be in trouble), is taking a holiday from daycare and has been eyeing up the bags of lollies in the cupboard since they arrived, so I decided that it would be nice to make something with them together.  Max always wants to bake with me but it's more watching and adding in ingredients that I measure out, Rocky Road was perfect as he could do most of the work!

Taste test, mix, taste test and wait until your Rocky Road is ready for the ultimate taste test!

Ingredients: 
375 grams chocolate buttons, melted
200 grams Pascall Fruit Jubes
180 grams Pascall Marshmallows

Method:
Melt the chocolate, this can be done in a double boiler (a heat proof bowl over a pot of simmering water, you must ensure that the water does not touch the bottom of your bowl) or in the microwave.
Once the chocolate is melted, set aside for 3-5 minutes to cool slightly.
While the chocolate cools line a slice tin with wax baking paper, I used a 20x20 square tin.
Add marshmallows and jubes to the melted chocolate and fold them through the chocolate so that they are coated nicely.
Pour your mixture into your prepared tin and use a spatula to spread it evenly.
Put your Rocky Road in the fridge to set for approximately 2 hours.  Cut into bite sized pieces (I use a large warm knife as it cuts through the chocolate nicely) and store in an airtight container.

Max loved making this and took great pride in taking it along to our holiday catch up with our coffee group. You can change the recipe up and add in whatever your favourite lollies are, dried fruit, or nuts.  If you and your kids have been in the kitchen this holidays, especially if you have made anything from BMTB we'd love to see the photos!

Nutella Cheesecake

I love Nutella.  I love Cheesecake.  So, I combined the two to make a delectable dessert.  I am in love.  I don’t think I need to say anymore – the pictures speak for themselves.


Ingredients:
250g biscuits (I used Choc Chip Fudge Cookies by Farmbake)
80g butter, melted
250g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla essence
1 cup cream
1 cup Nutella
3 teaspoons gelatine, dissolved in ¼ cup boiling water
¼ cup hazelnuts, roughly chopped
1 x 30g flake chocolate bar

Method:
Place the biscuits in a food processor and process into fine crumbs.  Add the butter and process to combine.  Press the mixture in to a greased 20cm round spring-form tin and chill in the refrigerator.
Beat the cream cheese, sugar, vanilla, and Nutella together with an electric mixer until smooth, then beat in the cream.  Stir through the gelatine. 
Pour the filling over the cookie base.  Place in the refrigerator for 30 minutes so that the top of the cake sets. 
Crumble the flake chocolate bar over the top of the cheesecake.  Sprinkle over the chopped hazelnuts.  Return the cheesecake to the refrigerator and leave for 3 hours or until set.  Cut into wedges and serve with fresh whipped cream or your favourite ice cream.

Lemon Cheesecake

I made this cheesecake in early January and it is absolutely delicious. The refreshing zing of lemon cuts through the richness of the cheesecake and somehow makes it feel less naughty. I made my cheesecake by making slight changes to Mel's 'Lemon Cheesecake Slice' recipe and setting it in a cake tin as opposed to a slice tin. This is a perfect weekend dessert and my vanilla ice cream was the perfect accompaniment for it.

Ingredients:

Base

200g round wine biscuits

100g butter, melted

Cheesecake

250g cream cheese, room temperature

3 teaspoons finely grated lemon rind

395g condensed milk

⅓ cup lemon juice

1 teaspoon gelatine

2 teaspoons hot water

Method:

Grease and line a 20cm round cake tin and line with baking paper. 

Process the biscuits and in a food processor until fine. 

Add the butter and mix through to combine. 

Press the mixture into the prepared tin and put into the refrigerator to set for 30 minutes.

Beat the cream cheese and lemon rind in a medium sized bowl with an electric mixer until smooth. 

Add the condensed milk and juice, beat until smooth. 

Sprinkle the gelatine over the hot water and then stir to dissolve. 

Add the gelatine to the cream cheese mixture and beat the mixture again. 

Pour the cream cheese mixture over the base. 

Refrigerate for at least 6 hours, preferably overnight to set, before cutting into slices and serving.

Decorate with lemon zest and serve with some refreshing vanilla ice cream for the perfect summer dessert.

Easy Homemade Vanilla Ice Cream

I don’t know if there is anything better on a hot summer’s day than a vanilla ice cream, especially if you make it yourself! This recipe is super easy, I remember making this ice cream with my Nana when I was quite young. She’s spent quite a bit of time in hospital in recent months and wasn’t sure where the recipe for this would be, so I’ve had to have a play and am incredibly happy with the result.

Ingredients:
600mls cream
395g condensed milk
1 teaspoon vanilla paste

Method:
Whip the cream until soft peaks form.
Add the condensed milk and vanilla paste to the cream and continue to beat until very thick.
Scrape into a loaf tin (or similar that is suitable for freezing) and cover in cling wrap. Freeze overnight (at least 6 hours) before serving.

This recipe could not be simpler, it as fantastic by itself as well as making a delish side for the cheesecake in the picture above. Max (who is nearly 3!) enjoyed the ice cream just as much as I did, it was lovely being able to share a baking (well technically not baking, but you know what I mean) memory from my childhood with him.

White Chocolate Rocky Road

This is delicious and it looks Christmassy! There is also a huge bonus in this as it is a not bake recipe which is perfect at this time of year as things are hectic and it’s getting so hot.

Ingredients:
500g white chocolate
25g dehydrated strawberries
100g mini marshmallows
120g pistachio nuts, roughly chopped
75g Whittaker’s raspberry White chocolate, roughly chopped
1/2 cup craisins

Method:
Line a 20x20cm slice tin with grease proof paper.
Melt white chocolate in a double boiler, be sure not to let the boiling water touch the bottom of the bowl that the chocolate is in.
Once all the chocolate is melted remove from the heat.
Allow the chocolate to cool for 2-3 minutes before adding all other ingredients. Stir through to ensure that all additions are distributed evenly.
Pour the mixture into the slice tin and refrigerate for at least an hour before for slicing.
* You can reserve a small amount of the strawberry and pistachio to scatter on top for a more attractive finish, do this before putting into the fridge.

This slice will keep well for up to a week in an airtight container – if it lasts that long!

No-bake Orange Cheesecake

I seem to get a craving for Cheesecake when I’m away at my parent’s bach (that’s what we call a holiday home here in NZ).  Maybe it’s because it is my Mum’s place and she makes amazing cheesecakes.  Who knows?  Last time I was there, I invented a delicious Mint Chocolate Cheesecake.  This time around I was craving the flavours of orange mixed with dark chocolate (If you ever feel like those two flavours, I seriously recommend making some Choc Orange Fudge!) so I played around and came up with this little number.

Ingredients:
200g biscuits (I used Farmbake’s Chocolate Chip Fudge variety)
125g butter, melted
250g cream cheese
⅓ cup caster sugar
1 cup cream
1 tablespoon finely grated orange zest
3 teaspoons Cointreau
3 teaspoons yellow food colouring
1 teaspoon red food colouring
4 teaspoons orange essence
½ teaspoon vanilla essence
1 teaspoon gelatine
2 teaspoons orange juice
1 block Lindt intense orange chocolate

Method:
Crush the biscuits up in a food processor until they are a fine crumb.  Mix through the melted butter.  Press the biscuit mix into a 20cm round spring-form tin, then chill.  Whip the cream until it holds its shape, then refrigerate.
Beat together the cream cheese and the caster sugar with an electric mixer.  Mix through the orange zest, Cointreau, food colouring and essences. 
Heat the orange juice in a microwave for 10 - 20 seconds, until hot.  Sprinkle the gelatine over the hot juice and then stir to dissolve.  Add the gelatine mixture to the cream cheese mixture and beat the mixture again.  Fold through the whipped cream.  Refrigerate for 4-6 hours or until set.
To decorate, grate the orange chocolate and sprinkle over the cheesecake.  You could also add squares of the chocolate and slices of orange to each segment of the cheesecake before serving.

Chocolate Fudge Biscuit Slice

If you are after something simple, easy and full of chocolate goodness then this is the slice for you! It is so simple to whip up you could even have the kids make it as a Mother’s Day treat…

Ingredients:
Slice
100g butter
½ cup caster sugar
1 egg, lightly beaten
2 tablespoons cocoa
¼ teaspoon vanilla essence
1 packet of round wines, crushed

Chocolate Icing:
1 tablespoon butter, softened
2 tablespoons cocoa
1½ cups icing sugar, sifted
2 tablespoons hot water

Method:
Place saucepan on your stovetop and melt the butter on a medium heat.
Once your butter has almost melted add your sugar and stir until it has dissolved into the butter then remove from the heat and set aside to cool for about 10-15 minutes.
Add the egg and vanilla essence and mix well.
Add the cocoa and mix to ensure all the ingredients combine.
Stir through the crushed biscuits ensuring that they are coated in the chocolate fudge mix.
Press into your prepared slice tin and refrigerate until set (approx 3-4 hours).
Top with chocolate icing. To make the chocolate icing place butter in a medium sized bowl with the icing sugar and cocoa, add hot water and stir with a large spoon to combine.
To serve cut into squares and enjoy. Any left overs should be stored in an airtight container in the refrigerator.

White Chocolate and Coconut Truffles

I made these for Easter as they look like little bunny tails, I got the idea off a friend of mine but adapted the recipe and method for our chocolate mint truffles as it is so easy! These are so delicious and perfect if you have to prepare an after dinner treat on short notice.

Ingredients:
1 pack of white chocolate Tim Tam’s
150 grams cream cheese, softened
¼ teaspoon vanilla bean paste
1 cup shredded coconut

Method:
Place the biscuits in a food processor and grind them up.  Add the cream cheese and mix well.
Place the mixture in the freezer until it has hardened (approx. 20 minutes).
Line a container with non-stick baking paper. 
Place coconut on a plate or other clean, flat surface.
Spoon out teaspoons of the mixture and roll into balls.  Roll the balls in coconut and refrigerate for an hour before serving.
Store any left overs in an airtight container in the fridge for 2-3 days.

Raspberry and Lemon No-Bake Cheesecake

These are great for a summer dinner party or BBQ! This is a fresher, creamier take on the cheesecake mousse I made last year. They are quick to whip up and can be made in advance so that all you have to do come dessert time is bring them out to impress your guests!

Ingredients:
’Cheesecake’
250 grams cream cheese, softened
200 grams mascarpone
zest of a small lemon
1/2 cup sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla paste
1/2 cup frozen raspberries, partially thawed
Base
10 double choc cookies
2 tablespoons butter, melted

Method:
To make the base place your biscuits into a food processor and whizz until they are crumb like. Place in a bowl and combine with melted butter.
Evenly divide your biscuit crumbs into four serving glasses and set aside.
Beat lemon zest and sugar together, this will infuse flavour.
Add cream cheese to your lemon infused sugar and mix until smooth.
Add vanilla, lemon juice and half mascarpone and mix.
Fold through the rest of the mascarpone.
Fold through raspberries.
Divide the mix between your four serving glasses and refrigerate for at least 2 hours. The thawed raspberries will firm up again which is perfect!
These can be served as is or jazzed up with a spring of mint and some chocolate sticks as shown here,

Peanut Butter Marshmallow Tart

This Peanut Butter Marshmallow Tart is just heavenly.  It tastes just as good as it looks.  It has a smooth creamy texture and the marshmallows complement the taste of the peanut butter perfectly.  I am hooked and will definitely be making this again, as it is so easy!  It is sure to impress your family and friends too.

Ingredients:
250g biscuits (I used Farmbake Chocolate Chip Fudge cookies)
125g butter, melted
2 tablespoons milk
32 white vanilla marshmallows (normal sized)
¾ cup smooth peanut butter
300ml thickened cream (the stuff that comes in the tub)
½ teaspoon vanilla extract
¼ cup salted roasted peanuts, chopped

Method:
Place the biscuits in a food processor and process until they are a fine crumb.  Add the melted butter and mix through the biscuit crumbs until combined.  Press the biscuit mix into the base and sides of a 23cm loose-based tart tin.  Refrigerate for 30 minutes or until firm.
Place the milk, marshmallows and peanut butter into a saucepan over a medium / low heat and stir until the marshmallows are melted and the mixture is smooth.  Cook, stirring, for a further 5 - 10 minutes until the mixture becomes a thicker, toffee-like texture.  Set aside for 5 minutes to cool.
Beat the cream and vanilla extract using an electric beater until soft peaks form.  Add a quarter of the cream mixture to the peanut butter mixture, stirring to combine.  Fold through the remaining cream until combined.  Spread the peanut butter mixture over the top of the prepared biscuit base.  Sprinkle the chopped peanuts over the top of the tart.
Refrigerate for 3 to 4 hours, or until set.  Cut into wedges to serve.

Lemon Cheesecake Slice

This Lemon Cheesecake Slice is simple to make and tastes deliciously sweet.  It has a yummy citrus taste just perfect for Summer.

250g butternut snap biscuits
½ cup flaked almonds
125g butter, melted
250g cream cheese
3 teaspoons finely grated lemon rind
395g condensed milk
⅓ cup lemon juice
1 teaspoon gelatine
2 teaspoons hot water

Grease a 20 x 30 cm tin and line with baking paper.  Process the biscuits and almonds in a food processor until fine.  Add the butter and mix through to combine.  Press the mixture into the prepared tin and put into the refrigerator to set for 30 minutes.
Beat the cream cheese and lemon rind in a medium sized bowl with an electric mixer until smooth.  Add the condensed milk and juice, beat until smooth.  Sprinkle the gelatine over the hot water and then stir to dissolve.  Add the gelatine to the cream cheese mixture and beat the mixture again.  Pour the cream cheese mixture over the base.  Refrigerate overnight to set, before cutting into slices and serving.

P.s. The cute lemon jubes used for decoration were from The Pretty Baker :)

Salted Dark Chocolate and Caramel Fudge

I’ve been having fun inventing new fudge flavours recently.  We’ve had Orange, Strawberry, Raspberry and White Choc, and now there is this delicious gem; Salted Dark Chocolate and Caramel Fudge.  It is quite indulgent and I love the hits of salt in the dark choc layer.

Ingredients:
Dark Chocolate Layer
375g packet dark chocolate melts
395g can condensed milk
30g butter
½ teaspoon salt

Caramel layer
125g Butter
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup brown sugar
100g white chocolate melts

Decoration
100g dark chocolate, melted

Method:
Grease and line a 20cm square tin.  For the dark chocolate layer, put the dark chocolate, condensed milk and butter in a saucepan and stir over a low heat until melted and well combined.  Mix through the salt.  Pour the mixture into the prepared tin and place in the fridge to cool.
To make the caramel layer, melt the butter in a pan.  Remove from the heat, add the brown sugar and stir until combined with the butter.  Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency.  If the mixture does start to crystallise remove from the heat immediately and stir rapidly).  Remove from the heat and add the chocolate melts. Mix until smooth, then spread the mixture over the top of the dark chocolate layer.  Place in the fridge to set.
Once the fudge has set, chop into squares.  Put the melted chocolate into a snap-lock bag, snip off one of the corners, and drizzle the chocolate over the fudge before serving.

Plate c/o The Vintage Table.

Peanut Butter Chocolate Truffles

These Peanut Butter Truffles are super scrummy and decadent.  The peanut butter filling is super moreish and they really are a special treat.  With Christmas just around the corner, these are the type of thing that would make great gifts for loved ones.  Or teachers.  Just saying.  The high school students I teach don’t really do Christmas presents for their teachers :(

Makes about 35

330g white chocolate, chopped
1 cup crunchy peanut butter
⅓ cup thickened cream
½ teaspoon sea salt
200g dark chocolate, chopped
50g milk chocolate, chopped (for decoration, I used dark chocolate on mine in the photo)

Place the white chocolate, peanut butter, cream and salt in a heatproof, microwave safe bowl.
Microwave on medium for 1 to 2 minutes, stirring every 30 seconds, until smooth and combined.  Refrigerate until firm, between 1 – 3 hours.
Line a tray with baking paper.  Roll teaspoonful's of the peanut butter mixture into balls and place on the tray.  Freeze until firm.
Place the dark chocolate in a heatproof microwave bowl and heat, stirring every 30 seconds, until melted and smooth.  Using fork, dip half of each truffle into the melted chocolate, shaking off the excess (see the mint chocolate truffle post for a picture).  Leave the truffles on the forks to dry, then dip the other half into the chocolate.  I find placing the truffles on spoons stops them from rolling around before they set.
Melt the milk chocolate in the microwave.  Spoon the chocolate into a snap-lock bag.  Snip off one corner of the bag and pipe the chocolate over the truffles.  Refrigerate until set before serving.

China plates c/o The Vintage Table.

Strawberry Fudge

What better a way to welcome Summer than with delicious Strawberry Fudge?  It’s quick and easy to make too!

Ingredients:
395g can condensed milk
475g white chocolate melts
1 drop red food colouring
4 teaspoons strawberry powder (I used Nutrafresh)
3 teaspoons strawberry essence

Method:
Grease and line a 20cm square tin.
Add the chocolate and condensed milk to a medium saucepan and mix constantly over a low heat until the chocolate has melted.
Stir in the strawberry powder and essence. Add the food colouring, mixing in more if you prefer a darker colour.
Stir constantly for 5 minutes before transferring into the prepared tin.
Refrigerate until set, before cutting into squares.

*As an alternative to strawberry powder, add in 100g more white chocolate, 1 extra teaspoon of strawberry essence and try chopping up 5 – 6 fresh strawberries into chunks and stirring them through the fudge mixture just before you pour it into the prepared tin. 

Orange Chocolate Fudge

This fudge is amazing.  Seriously, go get yourself the ingredients and make some now.
I was driving home form work the other day when the thought of a dark chocolate orange fudge popped in my head.  As soon as I got home I set to work; this was one idea that wasn’t going to leave me alone.  The first batch I made was very sticky, but tasted amazing.  It was too hard to cut up so Simon turned it into truffles, by rolling it into balls and coating them with cocoa powder.  Heavenly.  (If you want to make the truffles, use 100g less of the chocolate and omit the icing sugar.)
I tried making the fudge again, but added more chocolate and some icing sugar.  The result was perfect; a nice soft fudge that could be cut and would hold its shape.  I think this fudge has just the right combination of dark chocolate and orange flavour.  The candied orange peel makes it something extra special.

Ingredients:
475g dark chocolate melts
395g condensed milk
½ cup icing sugar
2 tablespoons orange juice
finely grated zest of 1 ½ oranges

Candied orange peel:
Skin of ½ an orange
1 cup sugar
1 cup water

Method:
Grease and line a 20 cm square baking tin.
Cut or peel the skin off half an orange, then cut into thin strips.  In a small saucepan add the sugar and water and stir over a medium heat until boiling.  Add the orange peel and boil for 10 – 15 minutes.  The peel should become translucent.  Drain and taste test the peel; if it is still bitter repeat the boiling process again.
Stir the chocolate into the condensed milk in a saucepan over a medium heat until melted.  Mix in the icing sugar until it has dissolved.  Add the orange juice and zest, and stir the fudge for 5 minutes over a low heat.  Pour into the prepared tin.  Leave to set for a few minutes, then sprinkle the candied orange peel over the top.  Place in the refrigerator to set.  Cut into squares and serve.

Nutella Truffles

As a kid I was a Nutella addict, it was my choice of spread for toast or sandwiches, I’d have it on a spoon straight out of the jar. As an adult… Well I still love it and have been wanting to incorporate it into something for the blog for a wee while now. I had a potluck dinner to go to over the weekend so whipped these up to take along as my contribution to dessert, sophisticated enough for adults but a taste that can be enjoyed by everyone!

Ingredients:
200 grams milk chocolate melts
200 grams Nutella
4 tablespoons cream
100 grams of oven roasted hazelnuts, crushed (skins removed)
6 round wine or other plain biscuits, crushed

Method:
Create a double boiler by placing a bowl over a pot of simmering water, ensuring that the bubbling water does not touch the bottom of the bowl.
In your bowl place your milk chocolate and cream, stirring occasionally until it is combined.
Add the Nutella to your chocolate mixture and stir to combine.
Once combined, remove from the heat and leave to cool slightly before putting it in the fridge for 2-3 hours to set (this could be done a day ahead).
While waiting for your chocolate to set you can make the coating for your truffles by placing the biscuits in a food processor and whizzing until they are rough crumbs. Place your hazelnuts in as well and whizz until they are finely chopped.
Spread the coating onto a large plate.
Remove your chocolate mix from the fridge and use a teaspoon to scoop out the mixture, roll in your hands to create balls and then roll in the hazelnut/biscuit mix to coat the outside.
Return to the fridge in an airtight container for at least 30 minutes before serving. These could be stored in the fridge in an air tight container for up to a week but I really don’t see them lasting that long in anyone’s household!

Raspberry + White Chocolate Fudge

This is a recipe I’ve been trying to get right for a while.  I’ve made it with raspberry sauce in it; too runny.  I’ve made it with less chocolate; doesn’t set right.  In fact this recipe is the fourth attempt, but you can be assured it works!  And… it is decadently delicious!  Seriously yum :)

2 x 375g white chocolate melts
2 x 395g can condensed milk
4 teaspoons dried raspberry powder (plus extra for dusting, about 1 tablespoon)
2 teaspoons raspberry essence
2 teaspoons vanilla essence
Grease and line a 20 x 20 cm tin.

Melt one lot of chocolate together with one can of condensed milk in a saucepan, stirring constantly to prevent burning.  Once the all the chocolate has melted stir in the vanilla essence.  Pour into the prepared tin.
In another saucepan melt together the second lot of chocolate and condensed milk.  Stir through the dried raspberry powder and the raspberry essence.
Pour on top of the vanilla fudge mixture.
Dust the top of the fudge with extra dried raspberry powder.
Cover with cling film and refrigerate until set, preferably over night.
Once set cut into small squares.



*Dried fruit powders can be found in speciality food stores.  As an alternative, you can use 1 teaspoon of raspberry essence and 1 of red food colouring.  You could also mix through frozen raspberries; defrost and drain off excess liquid before using them. 

Cheesecake Mousse

This is a quick and easy dessert to prepare as a treat but is impressive enough to serve to dinner guests. You can prepare it in advance or whip it up when the mood strikes and eat straight away.

Ingredients:
250 grams cream cheese, softened
150 ml cream, softly whipped
2 teaspoons lemon juice
¼ cup icing sugar
10 round wine biscuits or similar
berry or passionfruit sauce to top

Method:
Place your biscuits in a snap lock bag and beat with a rolling pin to break them up. Divide the crumbs between 4 serving glasses. (If you are feeling fancy and want to make it a little more like a ‘real’ cheesecake you could melt a little butter and mix with the crumbs.)
Place cream cheese in the bowl of your mixer and beat using a whisk attachment for 2-3 minutes.
Add lemon juice and sift in icing sugar and mix until combined.
Add half the cream and continue to mix until combined. Fold in the remaining cream.
Place the cream cheese mixture in a piping bag and pipe into the centre of each of your serving glasses.
* If preparing in advance I twist the top of my piping bag and place in in a tall glass and refrigerate until needed. Removing it 5 or so minutes before I want to pipe the mix out.
Top each serve with a sauce of your choice.

Easy peasy! Even though it is so simple I think it actually looks a little more sophisticated and special than a slice of cheesecake with the bonus that it is much easier to make. Enjoy x

Jelly Slice

This slice is easy to make and doesn’t actually require any baking, just a whole lot of leaving things to chill in the fridge.  Easy.  This slice would be great for kids parties; I used blackcurrant jelly but you could always use a green or blue jelly for a bit of colour and fun.

Ingredients:
200g butter, melted
250g plain biscuits, crushed
3 teaspoons gelatine, plus 2 teaspoons extra extra
½ cup boiling water
2 tablespoons lemon juice
395g can condensed milk
1 packet jelly crystals

Method:
Grease and line a 21cm x 36cm tin with baking paper.  Combine the butter and the biscuits.  Press the mixture firmly into the prepared tin and then refrigerate.
Dissolve the gelatine in the boiling water.  In a medium bowl, add the lemon juice, condensed milk and gelatine mix.  Mix until well combined.  Pour over the biscuit base and then refrigerate for one hour or until set.
Make the jelly as per the packet instructions, adding in the extra gelatine.  Set aside to cool.  Once cooled, pour the jelly over the condensed milk mixture and refrigerate for one hour or until set.  Cut into squares with a warm knife to serve.