Lemon Meringue Pie Baked Doughnuts

glazed lemon meringue pie doughnuts recipe greatbloggersbakeoff2014

This week’s Great British Bake Off was Advanced Dough week – groan – when is it time for cakes! However once the doughnuts came round (no pun intended), I was positively drooling. How amazing were Luis’ cocktail ones?

We don’t own a deep-fat fryer but I found a great recipe for baked doughnuts which was seemed both healthier and easier. The dough is fat-free (unlike regular doughnuts), but still enriched with milk, egg, and a little sugar.

Lemon Meringue Doughnuts – makes 18-20

500g white bread flour
Pinch of salt
10g dried yeast
50g sugar
1 egg
150ml milk
125ml hot water

To fill and decorate
400g lemon curd – one batch, or one jar if you are buying it in
100g icing sugar
Crushed meringue pieces

– In a large bowl, mix together the flour, salt, yeast and sugar
– Beat the egg and add to the dry ingredients, before mixing in the milk and hot water
– Mix to a dough consistency, and knead until smooth and silky (5-6 minutes with an electric mixer, slightly longer by hand)
– Divide into 18-20 even balls and spread evenly on greased baking sheets. The dough balls do need to be spread well apart as they’ll expand rather a lot!
– Cover and place in a warm place until risen and doubled in size, about 45 minutes
– Bake in a hot oven – 200 degrees – for 10-12 minutes, until firm to the touch and golden. Set aside and leave to cool

smooth baked doughnut dough recipe gbbo dough balls for baked doughnuts recipe and method easy low fat rising dough for baked doughnuts successful prove baked doughnuts dough balls gbbo recipe healthy fat free
– Once cool, fill each doughnut with around a teaspoon of lemon curd – a filling nozzle and piping bag worked perfectly for me
– Mix the icing sugar with a little water, and a teaspoon of lemon curd, to form a thin paste
– Lightly paint the glaze all over the doughnuts, placing on a wire rack to set. Sprinkle with the meringue pieces and leave to rest until dry.

filling baked doughnut with lemon curd using piping nozzle lemon meringue pie doughnuts toppings icing glaze and meringue pieces glazing baked doughnuts with lemon curd icing recipe glazed baked doughnut lemon meringue recipe lemon meringue pie baked doughnuts glazed and topped recipe

A quite sticky bake in the end – but well worthwhile! The doughnuts had a wonderful sugary crunch on the outer, soft and light inside, and oozing with tangy lemon curd. I’ll definitely be trying some more doughnuts – perhaps some mini ones next time – any suggestions?

baked lemon meringue pie doughnuts recipe fat free healthier dessert gooey filled lemon curd in meringue topped glazed doughnuts bake recipe

Find out more about #greatbloggersbakeoff2014 and take a look at this weeks other bakes here.

greatbloggersbakeoff2014

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Chocolate Milkshake Shortbread Biscuits

chocolate milkshake biscuits shortbread recipe using sugar and crumbs flavoured icing

Following on from my Chocolate Orange Fudge a couple of weeks ago, this is my second review of the new chocolate icing sugar range from Sugar and Crumbs.

And this week – Chocolate Milkshake icing sugar! With a smooth, creamy taste, it’s great for all in one recipes to add a perfect milky chocolate flavour.

sugar and crumbs chocolate milkshake natural icing sugar recipe and review

For this I used a simple shortbread recipe – that would work just as well with one of the other flavoured icing sugars.

Chocolate Milkshake Shortbread (makes 12)

120g plain flour
50g cornflour
50g chocolate milkshake icing sugar
120g butter

– mix together the dry ingredients together in a large bowl
– cube the butter and very gently rub into form a breadcrumb-like mixture, you can do this in a food processor if preferred
– add water a few drops at a time, and press together into a smooth dough

chocolate milkshake shortbread dough flavoured sugar and crumbs icing sugar
– refrigerate for at least half an hour, before rolling out and cutting into shapes (I used a cardboard template to cut mine into glass-shaped pieces)

chocolate milkshake flavour glass shaped biscuits shortbread recipe method
– bake at 180 degrees for 15 minutes

Once cool, I used a thin glaze made from the chocolate milkshake icing sugar, to brush all over the biscuits and give them a sticky, chocolatey shine:

painting chocolate milkshake shortbread biscuits with flavoured icing sugar glaze

They were simply finished with a piped milkshake ‘froth’ of vanilla buttercream, and of course a piped chocolate straw!

piped vanilla icing small stars with chocolate straw milkshake biscuit cookie

chocolate milkshake taste and look shortbread biscuit

Simple and very tasty – another lovely product from Sugar and Crumbs 🙂

chocolate milkshake shortbread biscuits cookies recipe and method decoration

And they certainly went down well with Rob – he couldn’t eat them fast enough!

enjoying chocolate milkshake biscuits

Salted Caramel Pecan Pie

salted caramel pecan pie easy homemade recipe gbbo

#greatbloggersbakeoff2014 and it’s pies and pastry week! I remember my mum lusting over pecan pie when I was little, and when she made it, it was absolutely divine. What better way to improve than with some sweet-yet-savoury salted caramel. It’s actually quite a simple recipe (once you’ve made the pastry!), but looks and tastes wonderfully impressive to serve as a dessert.

Recipe

– Shortcrust pastry case – I like Be-ro’s pastry recipe
– 395g (one tin) condensed milk
– 75g butter
– 2 tablespoons golden syrup
– 75g light brown sugar
– 1 1/2 teaspoons rock salt
– 2 eggs
– 100g pecan nuts

Blind-bake your pastry case, and set aside to cool
– Add the condensed milk, butter, syrup and sugar to a heavy bottomed saucepan. Heat on high until the mixture bubbles and boils
– Turn off the heat, stir in the salt, and set aside to cool
– Once at room temperature, beat in the eggs, and pour into the pastry case
– Carefully place the pecans on the top, in whatever pattern you wish. I used a combination of whole and crushed nuts, finished with a sprinkle of light brown sugar
– Transfer to the oven at bake at 180 degrees until just set. Keep an eye on the pie during baking, if the pastry is starting to darken, cover with foil for the remaining baking time to prevent burning

blind baking pastry case greatbloggersbakeoff2014 pie week homemade pastry base gbbo pie week recipe making salted caramel pie filling recipe evaporated milk light brown sugar pouring salted caramel filling into pastry case pecan pie easy recipe pecans layered across salted caramel filling and pastry base pie recipe

The top should be crunchy, golden and caramelised…

salted caramel pecan pie crispy sugar top pastry case

… with the inside sticky, sweet, and salty:

slice of salted caramel pecan pie served warm

If you can, serve whilst slightly warm with a big scoop of vanilla ice cream. Quite frankly divine, so many amazing flavours on one little plate!

salted caramel pecan pie served warm with vanilla ice cream home recipe

greatbloggersbakeoff2014

Easy Orange Chocolate Fudge

chocolate orange fudge easy 5 minute recipe 3 ingredients flavoured sugar and crumbs icing sugar

Oh, those lovely people over at Sugar and Crumbs have done it again. Their delicious ranges of flavoured icing sugars (such as this delicious salted caramel) and flavoured cocoa powders (here is my test of their cherry cocoa powder), are obviously just not enough.
No, now they have added some chocolate flavoured icing sugars to their range. Could they be any more amazing?

They were looking for testers for some of the new range so of course both my hands shot straight up in the air. Then I realised it was an email and put my hands down quickly before anyone in the office noticed 😉

First up is the wonderfully titled Jaffa Twist. It does exactly what it says on the tin (packet), and is a lovely light, tangy orange.

sugar and crumbs jaffa twist natural flavoured orange chocolate icing sugar recipe and review

With so much on at the moment I needed a quick and easy recipe to get this into dessert form as soon as possible. And this fudge really fits the bill. You can make it (and eat it) in less than 5 minutes, it doesn’t need to bake, or really even set. It’d also be perfect to make with kids, as there is no absolutely heat, sharps, or other dangerous kitchen bits involved. It’d also make a great gift!

Chocolate orange fudge
50g butter, softened
45ml (approx 2.5 tablespoons) condensed milk
250g pack Sugar and Crumbs jaffa twist icing sugar

– Beat together the butter and condensed milk until smooth
– Add the icing sugar a little a time, mixing well until you have a smooth, stiff dough
– Roll into balls or cut into shapes (use a little cocoa powder to ice your surface)
– Eat immediately! Or leave in a cool dry place overnight to dry into firmer fudge pieces. If leaving to dry, put the pieces onto a a plate/baking sheet lightly dusted with cocoa powder, so they don’t stick.

chocolate orange fudge mixture easy 3 ingredients method using flavoured icing sugar easy chocolate orange fudge recipe biscuit cutters no-bake suitable for kids and gifts chocolate orange fudge pieces no bake leave to set chocolate orange fudge easy recipe and method

Not content with quite such an easy recipe – I wanted to top mine with some candied orange peel for an extra bit of decoration. Typically, none of our local supermarkets had any in, so I set to making some. Thankfully this post from the Bright-Eyed Baker made it easy! I think as my pieces were thinner it took much less time, only around half an hour in total.

In short it’s a case of topping and tailing the orange, before scoring and removing the peel in strips.

how to make candied orange slices easy 30 minutes method

Remove any thick bits of pith and cut into thin strips. (As my fudge pieces were only small I wanted them to be quite fine).

making candied orange peel candied orange peel slices how to recipe method

Add to a saucepan with 100ml water and 100g caster sugar.

orange peel slices in sugar being candied method

Bring to the boil, and turn down to medium for around 15 – 20 minutes, until the syrup is nearly all gone and the orange is caramelising. Don’t stir the pan or you’ll ruin the caramel. If you need to, swirl the pan around a little to ensure all the orange is covered.

candied orange peel method boiling in sugar syrup caramel

Use a slotted spoon and remove the peel pieces, putting them on a sugar-covered baking sheet. Quickly, using a couple of spoons, toss and separate the pieces, so they are all individually coated in sugar (don’t be tempted to use your fingers, the caramel will be scalding!)

homemade candied orange peel slices easy method and recipe

Et voila! Easy candied peel – who needs to buy it when it’s this easy?

Press pieces into the fudge and enjoy. Any unused peel can be stored in an airtight container.

chocolate fudge star shapes homemade no bake with candied orange peel decoration chocolate orange fudge recipe and method easy no-bake

So what did I make of the icing sugar? In all honesty, it’s fantastic. It’s a rich chocolate with just the right amount of tangy orange. Dare I say it, like a big bite of a jaffa cake. Great job Sugar and Crumbs – I’ll definitely be back for more soon!

Mint Chocolate Chip Tray Bake

mint chocolate chip traybake recipe easy dessert tea party cake recipe make ahead

An easy-but-wicked summer dessert – easy to make ahead and enjoyed by everyone!

The dark chocolate is wonderfully rich, interspersed with the crunch of the chocolate chips, and finished with a cool, smooth and creamy mint icing. Keep in the fridge until serving for an extra burst of freshness.

Ingredients (cake layer)
100g dark chocolate
125g butter
100g sugar
50g cream cheese
3 eggs
185g plain flour
100g dark chocolate chips
1 1/2 teaspoons baking powder

Method
– Melt the chocolate via your preferred method – be that microwave, over a pan of hot water, etc. Set aside to cool
– Beat together the butter, sugar, and cream cheese
– Beat in the eggs and milk , with a tablespoon of flour
– Once the chocolate is cool enough – it should only feel lukewarm to touch, quickly but carefully add to the mixture and quickly beat in. Too hot and you’ll cook the eggs, too cold or too slow to beat and the chocolate will solidify in before it’s mixed! It’s not as tricky as it sounds but make sure your wooden spoon is at the ready
– Add the flour, baking powder, and chocolate chips. By putting the chocolate chips in last, they’ll get a thin coating of flour, which should stop them sinking during cooking- Beat together until all combined, but don’t over-mix
– Pour into a well-greased tin, 20 cm / 8 inches square is ideal
– Bake at 180 degrees for 25 – 35 minutes. Test with a skewer, but be wary of mistaking melted chocolate chips for uncooked cake batter! It should also start to pull away from the side of the tin when ready.
– Leave to cool in the tin, so the chocolate chips have time to set

mixing dark chocolate chips into cocoa batter with flour to prevent sinking dark chocolate chip traybake sticky batter ready to bake

tray bake fresh from the oven chocolate crispy crunch brownie top

I find it better to ice within the tin as well – you can ensure an even coating right up to side, and you can even refrigerate in the tin until you’re ready to slice and serve.

Mint icing
75g butter
Few drops peppermint essence
Couple drops lemon juice
200g icing sugar
Green food colouring
50g dark chocolate chips, to decorate

– Beat together all the ingredients bar the chocolate chips. The food colouring is entirely optional but I think adds to the effect
– Spoon the icing onto the cake, and spread evenly with a small palette knife or the back of a spoon, making sure you have even coverage at the sides and the corners
– Sprinkle generously with the dark chocolate chips
– Wrap in cling-film and refrigerate until you’re ready to serve – I’d recommend a minimum of an hour in the fridge, maximum of 2 days
– Cut into squares as large as you please – mine were big and chunky and didn’t last long at all!

mound of mint colour and flavour icing on dark chocolate chip traybake recipe mint chocolate chip traybake icing setting inside tin

mint chocolate chip tray bake ready to be cut into squares easy dessert recipe

mint chocolate chip traybake recipe easy summer dessert

corner section of tray bake mint icing dark chocolate chips brownie cake base

mint chocolate chip traybake big dessert squares easy party summer cooking

Fat-Free Banana, Date & Maple Syrup Loaf

banana date and maple syrup loaf cake high fibre low fat and low sugar recipe

A couple of weeks ago, I saw a bunch of blackening bananas in the supermarket, reduced to just 10p. Knowing I had a free evening ahead – I hastily picked them up and started dreaming of banana recipes! (Thanks to my Dad for ingraining in me an inability to walk past a reduced section without stopping – unfortunately this does also extend to clothes, shoes, bakeware…!)

Back home I quickly found some banana bread recipes, and thought the maple syrup I’d brought back from a recent trip to the US would be a perfect complement. A quick rummage in the cupboard and I ended up with dates as well – to come up with a super-healthy loaf, with no added sugar or fat. (Maple syrup is a natural product, so that’s good for you too, right?) Definitely a good couple of your five a day! You can add more or less spices depending on your taste buds.

Ingredients
300g ripe / blackening bananas
100g chopped dates
50 ml maple syrup
250g plain flour – use wholemeal if you are being extra healthy, although it will make for a heavier loaf
75ml milk
4 medium eggs
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
Pinch salt
1 tablespoon water

Method
– Put the chopped dates, maple syrup and water into a saucepan, heat slowly until gently bubbling. Allow to bubble for a couple of minutes, remove from the heat, and stir well. You should fine the dates have started to break down into a paste – if not heat for another minute or two. Set aside to cool. tur
– Mash the bananas, they don’t need to be too smooth (small lumps are fine), as they will melt down during cooking
– In a separate bowl, mix the dry ingredients together. Add the date mixture, bananas, milk and eggs. Mix together well, but don’t over beat.
– Pour into a greased, lined loaf tin. It is quite a liquid mixture so will level out easily by itself.
– Bake at 150 degrees for 1 hour. In my fan oven this was the perfect time – an inserted skewer came out clean first time – but for other oven types it’ll take longer. Give it extra time in increments, testing with a skewer each time that oven beeps!
– Leave to cool in the tin, wait until you’re ready to serve before slicing

banana date and maple syrup fat free loaf cake recipe healthy baking batter mix ready to bake

banana date and maple syrup fat free low sugar cake recipe easy loaf tin bake

It’s best eaten quickly, or keep in the fridge in tupperware and work through it over a few days. It won’t be difficult!

Enjoy in big slices. It definitely doesn’t taste healthy, but makes a brilliant guilt free snack! If you’re after something a little naughtier, it works just as well with a good smother of butter, a la malt loaf.

sliced banana date and maple syrup loaf cake from home recipe

banana date and maple syrup loaf sliced with butter healthy treat recipe

 

 

 

Lemon and Lavender Cake

lemon and lavender cake recipe british summertime treat fresh

What to get the baker who has everything – well a cake calendar of course! This one hangs pride of place in our kitchen, and proved a great inspiration for this cake, which I made for my Dad for Father’s Day a couple of weeks back (we celebrated early this year due to various trips away).

lavender bundt cake calendar inspiration

For some reason, a quirky disconnect in my blonde brain, I didn’t choose to follow this recipe, but instead borrowed from this wonderful National Trust recipe. As a lifetime NT member, I’m sure my Dad will approve! Scaling down the recipe to fit my size of tin, and replacing the ground almonds with some essence, I adapted the recipe as follows. The lemon, almond and lavender are a great compliment to each, making a floral, fruity and balanced cake. Finish with a lavender syrup and a crunchy lemon icing for a super spring and summer treat!

Ingredients
125g butter
125g plain flour
125g sugar
2 eggs
1 teaspoon baking powder
1 teaspoon of almond essence
1 lemon, grated rind and juice
1 heaped teaspoon of fresh lavender

Lavender syrup
1 tablespoon fresh lavender
1 1/2 tablespoons caster sugar
2 tablespoons water

Lemon icing
100g icing sugar
2 teaspoons lemon juice

Lavender sprigs and/or lemon rind to decorate

Although you can buy cooking lavender, I used some fresh from my garden, pulling the flowers off the stalks, and crushing gently to get more flavour. You can use any fresh lavender plants, as long as you’re sure they’re chemical free (so homegrown is best).

Method
– My favourite kind of method – put all the ingredients in a large bowl and mix well!
– Spoon into a well-greased tin, I used the smaller size of my Ikea Sockerkaka round silicone bundt moulds, which holds around 500ml
– Bake at 150 degrees C, until baked through (test with a skewer, when it comes out clean it’s done). Time will depend on the size and shape of your mould, anywhere from 45 – 75 minutes. Mine took around an hour, in a fan oven.
– Once the time is nearly up, place the syrup ingredients in a heavy bottomed / non-stick saucepan. Heat gently and allow to bubble for a minute or so. The sugar should start to thicken into a sticky syrup. Remove any large pieces of lavender
– When the cake is cooked, removed from the oven, and quickly (but gently!) prick small holes all over with a fork or skewer, so the syrup will absorb in
– Put the cake on a cooling rack, with a drip tray underneath, and spoon or pour the syrup all over the cake
– Set aside and allow to cool completely
– Mix together the icing sugar and lemon juice to form a thick paste, that will slowly drip off the back of a spoon. Spoon or drizzle over the cake, finishing with lavender or lemon decorations

ikea sockerkaka silicon cake moulds review usage

lavender sugar syrup cake recipe

dousing cake with lavender sugar syrup lemon and almond flavourings summer treat

lemon icing drizzling over lavender cake for fathers day

lemon and lavender cake recipe decorative topping with sprigs and citrus rind

I had great plans to take some beautiful photos in front of my lavender plants – but sadly the great British weather put paid to that. Soggy cake is not a good look!

british summer rain blossoming lavender plant cake recipe

Nevertheless I still managed to snap a couple of shots through the patio windows – and the rest safely in the dry of my own kitchen.

lemon and lavender cake with flower sprigs decoration icing drizzle

IMG_0541 lemon and lavender sponge cake recipe with hints of almond fresh garden summer

Gluten Free Chocolate Birthday Cake

gluten free chocolate birthday cake white chocolate stars recipe

A couple of weeks back we had a big birthday to celebrate in our office, for which it was deemed I should make a cake (no hardship really!). As there are only 6 of us, I wanted to make sure everyone could have a piece, especially our newest GF-colleague.

Google led me to no end of gluten free recipes – where to start! I’ve made gluten free brownies before, which turned out rather well, if I do say so myself, so sticking with something chocolatey seemed a safe better. With some ground almonds lurking in the back of the cupboard, and a very well-reputed Nigella recipe to boot, how could I go wrong?

I downscaled the recipe by a third, not only so it would fit in the best tin I could find, but also because it only had to feed 6 – and we were still eating cake all week!

Recipe (adapted from Nigella Lawson’s Chocolate Olive Oil Cake)

Ingredients
100 ml olive oil (I used extra virgin as that was what we had in the house)
35 grams cocoa powder
85 ml hot water
1 generous teaspoon vanilla
100 grams ground almonds
Pinch of bicarbonate of soda
170 grams sugar (Nigella uses caster, but I used a light brown for an extra fudgy texture)
2 eggs

Method
– Beat together the cocoa powder and hot water to a smooth paste (like melted chocolate)
– In a large bowl (a stand mixer if you have one), whisk the eggs, sugar and olive oil until they are light and aerated – lots of fine bubbles and quite thick. It should take 3-5 minutes if using a stand mixer, a little longer by hand
– Pour in the chocolate mixture, vanilla, and add the almonds and bicarbonate of soda. Mix on a slow speed until all combined
– Spoon or pour the mixture into a lined and well greased tin (I used a 7 inch round sponge tin)
– Bake for around 30 minutes at 180 degrees. Use a skewer / cake tester to check if it’s done, it should come out clean with no batter visible, maybe just a few crumbs
– Leave in the tin for 5 minutes, before turning out and cooling on a wire rack

downsized gluten free chocolate olive oil cake adapted from nigella recipe birthday with fudge icing

Whilst the cake is cooling the icing can be made – I started off making a ganache, with milk instead of cream, but quickly decided a thick chocolate fudge icing would be better!

Chocolate fudge icing
200g dark chocolate
65g butter
120ml milk
75g light brown sugar

Method
– Put the chocolate, butter and milk into a heavy-bottomed saucepan, and heat on low until everything is melted together and smooth
– Add the sugar, stir well, and turn the heat up so the mixture starts to boil
– Allow it to boil for around a minute, stirring gently, then remove from the heat
– Stir and leave to cool until it reaches your desired consistency
– Spoon, drizzle, and generally adorn all over your cake, allowing to drip down the sides

dark chocolate fudge ganache icing recipe gluten free chocolate birthday cake

chocolate fudge icing ganache on gluten free olive oil birthday cake

I topped my icing with a mass of white chocolate stars – sprinkled liberally doesn’t even come close!

white chocolate stars liberally sprinkled onto dark chocolate fudge icing birthday cake food porn

And to finish, a homemade ‘happy birthday’ bunting banner. There are plenty of templates online which you simply print off, cut out the triangles, and loop over a piece of string – a lovely hand-made touch that takes no time at all (especially if you do it whilst watching the tv…)

homemade happy birthday bunting banner cake gluten free chocolate nigella olive oil recipe with fudge icing

gluten free chocolate cake happy birthday homemade bunting banner recipe and method

The birthday girl was delighted, as were we all on tucking in. Although I was a little dubious about the olive oil in the recipe, it makes for a dense, fudgy, chocolatey cake, only too well complimented by a dense, fudgy, chocolatey icing!

moist chocolate olive oil cake gluten free with chocolate fudge ganache icing

Creme Egg Cookie Pizza

creme egg minis cookie pizza white and milk chocolate recipe for easter

Ah Easter. That one time of the year when excessive chocolate consumption is not only allowed, but positively encouraged. A four day weekend with little else to do but gorge on milk, white and dark goodness. Perfect!

My Cadbury Creme Egg Cheesecakes – Two Ways are incredibly popular at this time of year, being the most popular post on the whole blog for at least the past couple of months. This year I wanted to use those gooey orange and white filled shells for something equally as amazing, combined with an early with an early birthday treat for Rob.

As soon as I saw this fantastic cookie pie recipe from Averie Cooks, my mouth started watering and brain whirring. I loved the way she sliced it into pizza-style slices, and with Rob’s love of everything biscuits and cookies, I was onto a sure-fire winner.

Jazzing up the recipe with extra chocolate, and of course those mini creme eggs was as easy as converting to UK measurements. The ultimate Easter indulgence!

Ingredients
110g butter
130g light brown sugar
1 tablespoon golden syrup
1 teaspoon vanilla essence
200g plain flour
1 egg
100g chocolate chips

To top
1 pack mini Cadbury Creme Eggs
2 squares each milk and white chocolate

Method
– Melt together the butter and golden syrup, try not to over-heat
– Stir in the sugar and vanilla essence, add the egg and mix well
– Add the flour and chocolate chips (reserve a small handful for the topping), and mix until just-combined – this is some seriously good cookie dough that’s rather moreish eaten raw!
– Spoon into a greased, lined tin, I used a large pie dish with silicon lining for easy removal, flatten evenly
– Grate over the white and milk chocolate squares, sprinkle the remaining chocolate chips
– Lightly press in the Crème Eggs – either whole or halved, I used a mixture of the two. They are easy to cut in half if slightly warm
– Place the cookie pizza in the oven at 180 degrees for 20 – 25 minutes. Check it’s done by inserting a cocktail stick / small skewer in the middle and seeing if it comes out clean
– Allow to cool in the tin / pie dish before removing and slicing into pizza segments

pie tin greased and lined for cookie pizza dough recipe

 

cookie pizza dough chocolate chip recipe uk

 

chocolate cookie pizza grated white and milk chocolate topping

 

creme egg chocolate cookie pizza topping ready to bake recipe

creme egg cookie pizza chocolate toppings milk and white chocolate chips

freshly baked chocolate creme egg pizza cookie

creme egg cookie pizza chopping board easter baking easy ideas recipe

creme egg cookie chocolate pizza cutter easter

chocolate pizza slice creme egg cookie giant

 

creme egg cookie pizza slice recipe

As easy as (pizza) pie – pure Easter indulgence in every bite. How do you eat yours? Very quickly in this case!

mini creme egg giant cookie chocolate pizza easter baking recipe ideas

Celebratory Baileys Cheesecake

celebratory baileys cheesecake easy dessert baked recipe and method chocolate topping extra alcohol baileys irish cream

I’d originally planned this cheesecake after Christmas, but this weekend a perfect occasion sprung up – Rob and I got engaged! In the middle of a snow field on a glacier in Iceland, with a big sparkly ring, of course we are very happy 🙂

engagement ring snowmobiling iceland engagement ring black sapphire and diamonds

Rob asked what he would get out of the engagement, I had a shiny new ring, could he have… a guitar? Not really seeing the romance in a guitar I offered to make us a celebratory cheesecake on our return home, one of his favourite desserts.

I looked online for quite a few recipes but was quite disappointed by the lack of alcohol in most of them! 25ml of Baileys? It would barely even touch the sides, let alone add a good flavour to the cheesecake! So this recipe is of my own making, it was perfect in an 8 inch square tin, you could easily use a round or slightly smaller square as long as it had high sides.

Ingredients250g digestive biscuits, crushed
100g butter, melted
300g cream cheese
200g creme fraiche
100ml Baileys irish cream
20g sugar
1/2 teaspoon vanilla essence
3 eggs

Chocolate and edible glitter to decorate, if required

Method– Mix together the crushed biscuits and melted butter, and press firmly and evenly into the bottom of a loose-bottomed or springform tin
– Beat together the cream cheese, creme fraiche, Baileys, vanilla and sugar until completely smooth
– Add the the eggs and stir in until just mixed – don’t over-mix at this stage.
– Pour the mixture over the top of the biscuit base
– Bake at 180 degrees for around half an hour, until the top is set, and not liquid. It should still have a slight wobble, like jelly
– Run a knife all the way round the edge, so the cheesecake can ease away as it sets. Leave to cool in the tin.
– When cool, top with grated chocolate and edible glitter, if required

grated chocolate topping and edible glitter on baileys cheesecake

baileys cheesecake with chocolate heart topping recipe baked method

And to taste…  I’m not sure if it was the use of creme fraiche instead of yoghurt, or the Baileys, or some special engagement magic, but this was one of the lightest, fluffiest cheesecakes I have ever tasted! Yum!

inside super smooth baileys cheesecake recipe simple baked

In answer to the many questions we’ve had since getting back… no we haven’t set a date yet, or found a venue, or even thought about a cake! For now we are happy to celebrate in our own sweet time 🙂

DSCN0755