Peanut Butter and Chocolate Cheesecake in a Glass

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

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.

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!!!!!

Bindi’s Chocolate Mousse Cake

It’s recipe time!

Chocolate plus mousse plus cake!! Has anyone else heard such amazing words than these???

This delicious cake is layers of chocolate goodness. The outside of the cake is covered in luscious creamy chocolate mousse while the inside consists of light chocolate cake layers and the same chocolate mousse. It’s like a match made in heaven!!

The recipe is also quick and easy! It’s fool proof! And with Valentine’s Day so close there’s not better excuse than to make this cake for your special loved one.

Clink the link to check out the video tutorial for this delicious recipe

Bindi’s Chocolate Mousse Cake 

Ingredients:

Cake:

• 125g butter (softened or at room temp)
• 1 1/2 cup brown sugar
• 2 eggs
• 1/2 cup milk
• 1/2 sour cream or greek yoghurt
• 1 tsp vanilla extract
• 2 cups heaped plain flour
• 1/2 cup cocoa powder (sifted)
• 1 tsp instant coffee granules
• 1 tbsp white wine vinegar
• 1 tsp baking soda

Mousse

• 200g dark chocolate
• 2 tbsp brown sugar
• 1 1/2 tsp vanilla extract
• 2 cups heavy cream for whipping

Decorating

• Freshly popped popcorn
• Dark Choc Chips

Instructions:

1. Preheat oven to 185 degree and line the base and sides of an 8 inch cake tin with baking parchment paper.
2. In a standard mixing bowl with the paddle attachment cream together the butter and sugar until light and fluffy.
3. Add the eggs, milk, sour cream and vanilla extract. Mixing together after each addition.
4. Slowly add the flour, cocoa powder and coffee granules. Mixing to combine
5. In a small separate bowl combine the white wine vinegar and baking soda (this will bubble/ fizz). Add this to the cake mix.
6. Mix to combine
7. Bake for 25-30 minutes.
8. To make the chocolate mousse, melt the chocolate and sugar together (I did mine over a Bain Marie)
9. Add the cream and vanilla extract. Stir to combine until smooth then remove from the heat and set aside to cool
10. Whip the cream until stiff peaks form and then add the chocolate mix.
11. Gently stir to combine.

Assemble the cake:

1. Once the cake has completely cool cut into thirds (it’s a layered cake so cut  horizontal)
2. Place the bottom layer straight onto the base you’ll be serving the cake on.
3. Generously spread the mousse across the first layer of the cake.
4. Place the middle layer of the cake on top of the mousse and again generously spread another layer of mousse on top of the cake.
5. Place the top of the cake onto the assembled cake and completely cover with remaining chocolate mousse.
6. Decorate your cake however you like- I used popcorn and choc chips. Chocolate shavings might also work well.
7. Place in fridge and allow to set for an hour.

ENJOY!!

Lemon Butter Cookies

So a couple of weeks ago I made these delicious gooey cookies!

As we all know lemons are in season and instead of making the traditional lemon meringue I decided to think outside the box and make some lemon cookies.

I didn’t want just any lemon cookies though. I wanted something gooey, sweet and delicious- a cookie that would tastes like a lemon slice almost.

The recipe that I am sharing with you below is exactly that! A cookie that tastes like a lemon slice! It takes roughly the same amount of time to make as a lemon slice but they’re super easy to make! And an easier alternative to take to school/ work and also to those who don’t like coconut- which is traditionally found in lemon slices.

Enjoy baking!

Ingredients:

• 2 1/4 cups Plain Flour
• 2 tsp Baking Powder
• 1 packet (225g) Cream Cheese, room temperature
• 1/2 cup (113g) Unsalted Butter, room temperature
• 1 1/2 cups Caster Sugar
• 2 tbs grated Lemon Zest (approx 2 large lemons)
• 1 1/2 tsp freshly squeezed Lemon Juice
• 1 tsp Vanilla Extract
• 1/8 tsp yellow food colouring- gel based (I used Americolour) this is optional
• 1 tsp salt
• 1 Egg
• 1 Egg Yolk
• 1 cup Icing sugar- ideally confectioners’ sugar.

Instructions:

1. Preheat oven to 165 degrees Fan Forced and line 3 baking trays with baking paper
2. In a standard mixing bowl, combine flour and baking powder. Set aside
3. In another standard mixing bowl with paddle attachment, combine cream cheese and butter
4. Mix together until smooth and creamy
5. Add the sugar, lemon zest, lemon juice, vanilla extract, food colouring and salt.
6. Mix together until light and fluffy
7. Add egg and egg yolk
8. Mix until combine. Increase speed to medium and mix for another 2 minutes.
9. Reduce speed to low and gradually add flour mixture
10. Scrap down the sides of the bowl when necessary- the mixture will be very sticky.
11. Cover bowl and refrigerate for a least 1 hour. ** mixture can remain in fridge overnight if necessary. Having a cold mixture enables it to be rolled into small balls for baking
12. Place confectioners sugar in small bowl and put it next to the bowl of cookie mixture.
13. Make 1 inch sized balls of dough **I used a tablespoon for sizing my mixture evenly.
14. Roll the balls in the confectioners sugar-completely covering the dough
15. Place on the prepared trays at least 2 inches apart
16. Bake for 11-14 minutes or until the cookies have cracked. **If the cookies start to brown on the top then they have been overcooked and might be dry.

The cookies taste best when they are at room temperature or straight from the fridge.

I hope you enjoy these cookies as much as I did!!

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)

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

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

Cheesecake Brownies

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

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

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.

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)

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.

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)

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!

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.

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.

The final result. Absolutely beautiful!

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!

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.

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.

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

Recipe; Beetroot and Chocolate Cupcakes

In preparation for another YouTube video I’m going to share my Beetroot and Chocolate CupCakes recipe!

Round 2 of these Cupcakes worked out better and tasted 100% better. In my last post (about 4 months ago) I rated these Cupcakes a 9 out of 10 because the taste of Beetroot was to strong. Well haven’t times changed. A definite 10 out of 10, I loved the Cupcakes this time around. The recipe did not change so I guess it all came down to the quality of the Beetroot

YouTube Link:

https://youtu.be/Cr5C653ta5M

 Ingredients:

CupCakes

• 3 Beetroot bulbs
• 265g Self-raising flour
• 30g Cocoa powder
• 1 Tsp mixed spice
• 200g (firmly packed) brown sugar
• 3 eggs
• 180g Butter, melted
• 150g Dark Chocolate
• 2 Tsp Vanilla extract

Chocolate Buttercream:

• 375g Unsalted butter (room temp)
• 840g Soft icing sugar, sifted
• 3 Tsp Vanilla extract
• 80ml Milk
• 100g Dark chocolate, melted
• 100g Cocoa powder.

 

Method:

1. Preheat oven to 180c (fan forced oven) and line 20 cupcake liners
2. Finely grate the Beetroot (this step is timely aprox 5 mins per beetroot)
3. In a standard mixing bowl with paddle attachment add sifted flour, cocoa powder and mixed spices.
4. Stir in the sugar
5. To the bowl add the grated Beetroot, eggs (slightly beaten) and butter. Stir until just combined
6. Add the melted chocolate and vanilla extract. Stir until just combined
7. Scoop the cupcake batter into each liner filling it 3/4 of the way.
8. Bake Cupcakes for 20 minutes
9. While the cupcakes are cooking prepare the Chocolate Buttercream
10. Using a standard mixing bowl, beat the butter until it turns white (6-10 minutes)
11. Gradually beat in the sifted icing sugar until smooth and creamy- scraping down the bowl as necessary.
12. Add vanilla extract and beat to combine
13. Add milk- to achieve desired consistency.
14. Add Cocoa powder and stir to combine
15. Add melted chocolate and stir to combine.
16. Frosting the cupcakes- using a disposable bag insert the desired top for the design you want for your cupcakes. I used a star tip.
17. Add buttercream to the bag and pipe onto your cupcake in a swirl.

 

 

Recipe; Raspberry White Chocolate Cheesecake Cupcake

After so much success, and a few request, it’s my pleasure to share with you this Amazing recipe.

Ingredients:

Cheesecake filling:

• 250g cream cheese
• 3 tbsp Icing sugar
• 1 Egg
• 1 tsp Vanilla Extract

CupCakes

•  430g All-purpose flour
• 3 tsp Baking powder
• 265g Castee sugar
• 1/2 tsp salt
• 125g Butter (room temp)
• 375ml Milk
• 2 Eggs
• 2 tbsp Greek yoghurt or Sour Cream
• 125ml Vegetable Oil (ONLY VEGETABLE OIL- cannot be substituted with olive or other oils)
• 1 tsp Vanilla Extract
• 2 cups of Frozen Raspberries (200g bag from Coles or Woolworth is more than enough)

Frosting

Any buttercream recipe will do but this is mine (I only used half for this CupCake recipe)

• 375g Unsalted butter (room temp)
• 840g Soft icing sugar, sifted
• 3 tsp vanilla extract
• 80ml milk.
• Raspberry confectionery flavouring

 

Method:

1. Preheat oven to 180c (fan forced oven) and line 24 cupcake liners
2. Cheesecake filling: Add all ingredients into a mixing bowl and mix until smooth. Cover and set aside.
3. Cupcakes: In a standard mixing bowl with paddle attachment combine all dry ingredients.
4. Using a spoon/ spatula/ anything similar mix dry ingredients until combined then add the butter. The mixture should resemble a sand like texture *use a tea towel over the mixture to prevent the dry ingredients going everywhere.
5. Combine the milk, eggs, yoghurt/ sour cream, oil and vanilla extract in a jug and whisk well to combine.
6. Slowly add this to the dry ingredients scraping down the like of the bowl as necessary.
7. Add about a tbsp (I used approx 4 raspberries) at the base of each cupcake liner
8. Scoop the cupcake batter into each liner filling it 3/4 of the way
9. Add 1 tbsp of cream cheese filling to the top of each cupcake and bake for 20 minutes.
10. While the cupcakes are cooking prepare the Buttercream frosting.
11. Using a standard mixing bowl, beat the butter until it turns white (6-10 minutes)
12. Gradually beat in the icing sugar until smooth and creamy- scraping down the bowl as necessary.
13. Add vanilla extract and beat to combine.
14. Add milk- all the milk might not be necessary (I sometimes only use half- depends on the consistency I desire)
15. Frosting the cupcakes- using a disposable bag insert the desired tip for the design you want for your cupcakes. I used a star tip.
16. Using a quarter of the buttercream, add 2 tsp of Raspberry flavouring ( or red food colour)
17. Scrap this down one side of the bag (this will create the two toned colour I achieved on the cupcakes)
18. Add the rest of the buttercream.
19. Pipe your cupcake in a swirl.