Peanut Butter and Chocolate Cheesecake in a Glass

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Click below for the accompanying YouTube Tutorial

Tutorial Video on how to Make This Cheesecake

Ingredients:

  • 1/3 cup mix nuts/ unsalted peanuts (your choice)
  • 1/2 cup Caster Sugar
  • 1/4 cup Water
  • 1/4 cup Thickened Cream Whipped
  • 110 g Dark Chocolate
  • 250 g Cream Cheese
  • 1/3 cup brown sugar
  • 1 tsp Gelatine dissolved in 1/4 cup boiling water
  • 1/3 cup Peanut Butter
  • 1/2 cup Thickened Cream, extra

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Instructions:

  1. Roughly chop and spread peanuts onto a tray lined with baking paper
  2. In a saucepan combine sugar and water over a medium heat. Stir occasionally until the sugar dissolves.  Leave to simmer until golden.

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  1. Remove from heat and pour over the peanuts. Allow to cool and harden
  2. Set up a bain marine and combine the chocolate and cream. Stir until smooth and combined. Take off heat and allow to cool
  3. Beat the cream cheese and brown sugar until smooth and creamy.
  4. Add the gelatine and peanut butter. Again beat until smooth and creamy
  5. Gently fold in whipped cream
  6. Break up the peanut brittle and add half into a food processor and crush until fine crumbs form.
  7. Add this brittle into the bottom of 6 glasses.
  8. Pipe the cheesecake mix evenly into the 6 glasses.
  9. Add the chocolate sauce on top and decorate with the left over peanut brittle.

ENJOY!!!!!

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Double Choc Chip Cookies

Hello everyone and welcome back to my blog/ recipe page!

I know it has been a while since my last post and I apologise for that however, to make up for my lapse in time I had made these delicious Double Choc Chip Cookies!

These cookies are quick, simple, easy and great for that sweet little treat inbetween meals- but don’t eat to many!dsc02184

Happy Baking!

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Ingredients:

  • 170g butter, room temperature
  • 1 cup Brown sugar
  • 1/2 cup Caster Sugar
  • 1 Egg and 1 Egg Yolk
  • 1 tbsp Vanilla Extract
  • 1 tsp Instant espresso powder
  • 1 tsp Bicarb soda
  • 2 tsp Corn flour
  • 1/2 tsp Salt
  • 2 cups Flour
  • 3/4 cup Dark Choc Chips
  • 1/2 cup White Choc Chips

Instructions:

  1. In a standard mixing bowl with paddle attachment cream together the butter, brown sugar and caster sugar.
  2. Add in the vanilla extract, espresso, egg and egg yolk.
  3. In a separate bowl combine the bicarb, corn flour, salt and flour. Slowly add this to the wet mixture
  4. Combine until  a soft dough forms.
  5. Fold in choc chips.
  6. Cover and refrigerate for 2 hours (anywhere between 2 hours to overnight)
  7. Preheat oven to 180 degrees and line 2 baking trays with baking paper.
  8. Using your hands, or a tablespoon, make balls from the dough and place evenly on the two trays leaving 2 inches between each cookie.
  9.  Bake for 9-12 minutes.

This recipe will make approximately 24 cookies depending on how big your cookie balls are. Remember- the bigger the balls the more room you need to leave inbetween each cookie.

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Mini Brownie Butter Cakes

Trying out a new recipe following on from the Mini Matcha Cheesecakes I created earlier this year.

I love making Mini Cakes- not just because they look great- but because when it comes to eating them you’ve got your own little bite sized portion which is easier to eat, hold and in general a lot cleaner than cutting off a slice of cake.

– And when I say they look great I mean it. Look at my amazing cakes (not to self gloat) but they look great. Couldn’t be happier on how they turned out

Video Tutorial can be found at Mini Brownie Butter Cakes How to Tutorial (click the link)

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Ingredients:

Brownie

  • 140 g Dark Chocolate
  • 50 g Butter
  • 1/4 cup Brown Sugar
  • 1/4 cup Plain Flour

Butter Cake

  • 120 g Butter
  • 100 g or 1/2 cup sugar
  • 2 Eggs
  • 1 cup Plain Flour
  • 1/2 tsp Baking Powder
  • 3 1/2 tbls Milk

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Instructions:

Brownie

  1. Preheat Oven to 170 degrees Fan Forced and lightly grease a muffin pan
  2. Melt the Chocolate and Butter over a Bain Marie
  3. Remove from heat, cool slightly and then add the brown sugar
  4. Mix to combine
  5. Add egg and mix straight away ensuring that the heat from the chocolate doesn’t cook then egg.
  6. Fold in the flour until combined
  7. Using a spoon add the brownie mixture into the bottom of all the muffin pans.
  8. Bake for 5 minutes

Butter Cake

  1. Increase the temperature of the oven to 180 degrees
  2. In a standard mixing bowl with a paddle attachment, cream together the butter and the sugar until light and fluffy
  3. Add eggs, one at a time, mixing after each addition
  4. Combine the sifted flower and baking powder in a separate bowl.
  5. Alternating between the flower mixture and the milk, add this to the butter mixture. Folding into the mixture- do not over beat
  6. Add a tsp of butter batter mixture on top of the brownies
  7. Bake for 15 minutes

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Cheesecake Brownies

If your sweet tooth is anything like mine you’ll love this recipe! It’s two of my favourite desserts in one.

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The recipe not only tastes great but it’s cheap, quick and easy to make. Just follow my step by step instructions and before you know it you’ll have a delicious dessert to enjoy after dinner (or a sneaky snack during the day)

Happy Baking!!

Ingredients:

Cheesecake Mixture:

  • 1 packet Cream Cheese (room temperature)
  • 1/4 cup white sugar
  • 1 Egg
  • 1 cup White Chocolate Chips

Chocolate Brownie Mixture: 

  • 1/4 cup Butter
  • 1 cup Cooking Chocolate or Chocolate Chips
  • 1/2 cup white Sugar
  • 2 Eggs
  • 2/3 Plain Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp salt

 

Instructions 

  1. Preheat Oven 170c Fan Forced
  2. Line a baking pan with baking paper- I used a 12 x 7 inch. 9 x 9 inch will also work
  3. In a standard mixing bowl with the paddle attachment, combine cream cheese, 1/4 cup sugar and 1 egg.
  4. Beat until smooth and creamy
  5. Add 1 cup of white chocolate chips and set aside.
  6. Set up a Bain Marie on your stove top. Do this by filling a saucepan with water and setting a heatproof mixing bowl over the water- making sure the water doesn’t come into contact with the bowl. The water should be simmering.
  7. In the heatproof bowl combine the butter and the chocolate until well combined
  8. Turn off the gas/ heat to the bain marie
  9. Add 1/2 cup sugar and 2 eggs, stir to combine
  10. In a separate bowl combine flour, baking powder and salt.
  11. Add this to the chocolate mixture. Stir to combine.
  12. Pour half of the chocolate mixture into the prepared baking pan.
  13. Pour all of the cheesecake mixture on top of the chocolate mixture and spread to the edges
  14. Pour the remaining chocolate mixture onto the pan and spread. Swirl the mixture to give it a marble affect.
  15. Bake Cheesecake Brownies for 25 to 30 minutes. They’re cooked when the top is crinkled

Click here to see the ‘How to make Cheesecake Brownies” Video

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Carrot Cake Recipe; Original and Gluten free

Hello all!

After watching my ‘How to Make Easter Chick Carrot Cake Cupcakes’ on YouTube (click link) I’ve decided to share my recipe for how to create these beautiful cakes for both original and gluten free options.

The cupcakes were beautiful and moist, I added a handful of sultana’s into mine to give them an extra bit of texture as well as flavour. The recipe is also super quick and easy so they can be made by absolutely anyone.

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Original Ingredients:

  • 1 cup Flour (sifted)
  • 3/4 cup Corn Flour (sifted)
  • 2 tsp Baking Powder (sifted)
  • 1 tsp Bicarb Soda (sifted)
  • 2 tsp Mixed Spice (sifted)
  • 1 1/2 cups grated Carrot
  • 1 cup Brown Sugar (firmly packed)
  • 1 cup Walnuts (coarsely chopped)
  • 1/2 cup Olive Oil (I used light)
  • 1/2 cup sour cream (I used light)
  • 3 Eggs

Gluten Free Ingredients:

  • 1 cup soy or chickpea flour (sifted)
  • 3/4 cup Corn Flour (sifted)
  • 2 tsp gluten free Baking Powder (sifted)
  • 1 tsp Bicarb Soda (sifted)
  • 2 tsp Mixed Spice (sifted)
  • 1 1/2 cups grated Carrot
  • 1 cup Brown Sugar (firmly packed)
  • 1 cup Walnuts (coarsely chopped)
  • 1/2 cup Olive Oil
  • 1/2 cup sour cream
  • 3 Eggs

 

Method:

  1. Preheat oven to 160c (fan forced oven) and line 16 cupcake liners (or grease and line the inside of a 6inch cake tin).
  2. In a large bowll combine the sifted flour, cornflour, baking powder, bicarb soda and mixed spice
  3. Using a spoon/ spatula mix dry ingredients until combined
  4. Add the grated carrots, brown sugar and walnuts.
  5. Mix until combined
  6. Combine the oil, sour cream and eggs in a jug and whisk well to combine.
  7. Add to the dry ingredients and mix to combine.
  8. **Optional** add a handful of sultanas. Mix to combine.
  9. Scoop the cupcake batter into each liner filling it 3/4 of the way (or pour mixture into the prepared cake tin)
  10. Bake for 18-20 minutes. (if cooking the cake cook for 40-45 minutes)

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Decorating the CupCakes

I made my Cupcakes for Easter so I gave them a cute little Chicken Cupcake topper made out of fondant with  ‘Buttercream‘ icing – the recipe can be found in one of my previous blogs or by pressing the link.

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My Floral Cake for the Cake Expo 2016

Hello everyone!

What an exciting weekend it has been!

The Cake Expo has come to an end and I thought I would share my experience with how my cake came to be (similar to my previous blog about my Gnome cake for the Cake Bake and Sweet show)

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So for the Cake Expo I had the choice of entering the One Tier, Two Tier, Three plus Tier, Novelty Cake or Cup Cake tower Category. Seeing as I did Novelty for my Gnome cake I thought I would give the One Tier Category a try.

So brainstorming time. I wanted something colourful yet simple, so I thought nothing would be better than to make a one tiered cake with some beautiful flowers on top of the cake. Also after participating in many flower making classes using fondant I thought I would be able to master my technique and produce and amazing looking cake.

The two weeks leading up to the cake expo was a nightmare! Almost every day was in the high 20 or 30s and every cake decorator knows that fondant melts in the hot weather and that it is extremely difficult to work with! However with the A/C on high and a fan going I managed to endure!

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Without revealing to many of my cake decorating secrets with this post, this is what my work station (aka mum’s kitchen table) looked like every night. It was crazy hot!

The pictures above are just a few snap shots of myself making my petals for the sugar flower and assembling my rose petals. All these components dried for 3-4 days before I assembled them (when the weather is not so hot usually 2-3 days)

In the days that I was waiting for all my flowers to dry I assembled my cake. Again my cake wasn’t a real cake. It was just a poly 8 inch covered in foil and then covered in fondant twice to make it beautiful and smooth.

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I also made some different shaped leaves that I added in-between my flower arrangement on my cake. I let these dry for just 1 day just incase I needed to move or change their shape.

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The final result. Absolutely beautiful!

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To view a 360 degree on my cake please visit my YouTube Channel Bindi’s Cake Decorating YouTube Channel or click the link below

Thanks for the opportunity to participate in the Cake Expo!

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Recipe; Matcha Green Tea Mini Cheesecakes

Yum Yum Yum!! What a delight it was to make these delicious cakes!

I love green tea, and who wouldn’t. It’s nutritionally beneficial, full of antioxidants and many many other things which can be researched using Google.

And cheesecakes, who doesn’t love a cheesecake? Now mix these two power house foods together and you have a match made in heaven! They even look amazing, so bright and vibrant in colour.

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The biggest tip I’m sharing with you when making these Cheesecakes is do not over mix the cheesecake batter after adding the sugar. Over mixing the batter causes the incorporation of air. Yes cheesecakes are suppose to be light and fluffy however there is always a limit for everything. My cheesecakes did crack but after adding the strawberry decorations you could not even tell

Also the taste of the matcha is strong so if you don’t like the taste of green tea these are not the cheesecakes for you.

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Matcha Green Tea Mini Cheesecake Recipe;

YouTube link;

https://youtu.be/d27A2O9o8i4

Ingredients:

Cheesecakes

  • 135g (1 Cup) Crushed Oreo Cookies
  • 2 Tbsp Butter, melted
  • 2 x 250g Cream Cheese, room temperature
  • 2/3 cup Caster Sugar
  • 2 Eggs, room temperature
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Matcha Green Tea Powder

Decorations

  • 12 Strawberries
  • 100g White Chocolate, melted

Chocolate drizzle sauce

  • 200g Dark chocolate, melted
  • 25g Butter, melted
  • 25g Brown sugar
  • 125ml Cream

 

Method

  1. Preheat oven to 180c (fan forced) and place bottoms into the Mini Cheesecake Cake tins.
  2. Using a food processor or bar mixer blitz Oreos until they resemble cookie crumbs
  3. Add the melted butter and mix to combine.
  4. Divide the mixture equally into each cup and press down making sure the cookie crumbs are flat and even in each cup
  5. Bake for 7 minutes
  6. Reduce the oven to 160c
  7. In a standard mixing bowl with the paddle attachment add the cream cheese and sugar.
  8. Mix until smooth- this should remove any lumps and bumps the cream cheese might create
  9. To the bowl add one egg at a time until just combined.
  10. At this stage it is important not to over mix the cheesecake batter because it will cause them to crack when baking
  11. Add 1  tsp vanilla extract, mix until just combined
  12. Add 2 tbsp Match and mix until just combined **do not over mix** Gently mix cheesecake batter with a spatula or spoon to incorporate ingredients if you think you might have over mixed.
  13. Scoop  ~ 1 tbsp of batter into each cup, filling to the top.
  14. Bake for 20 minutes
  15. The cheesecakes must be completely cooled before removing them from the tin. I recommend putting then in the fridge for a couple of hours
  16. Melt the white chocolate in 30 second intervals (as shown in my Beetroot and Chocolate CupCake Tutorial on YouTube at 3:00min Beetroot and Chocolate CupCake Tutorial)
  17. Dip each strawberry in the white chocolate and place on top of each cheesecake
  18. For the Chocolate drizzle sauce combine all ingredients over a double boiler and mix until smooth. Similarly this can be done using a microwave in 30 second intervals.
  19. Drizzle the chocolate over the strawberries

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