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Creme Egg Cheesecake Recipe

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Creme Egg Cheesecake RecipeThe ultimate, no bake, Creme Egg Cheesecake recipe

Am I safe to start posting Easter recipes without fear for you all being grumpy with me? Nope? Oh. Perhaps I can persuade you with this little cheesecake number…? I know it’s February but as I explained last year, my Creme Egg love only lasts for a short while so I’d better make it count, right?

Plus I love Easter remember? No gift shopping conundrums like Christmas and yet all of the good stuff to eat and time with the family. Win win. So, you’re on board now, right? Hurrah for us. Let’s celebrate with a giant, whopping, cheesecake full of Creme Eggs.

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Creme Egg Cheesecake
I’ve been doing some food photography and recipe development work for Netmums. They are the loveliest people to work with and this was my latest job for them. Suffice to say, sometimes my days are stressful and busy and chaotic, surrounded by tripods and icing sugar and toddlers. Other days.. They look like this. I’ll show you some more of the Netmums recipes another day. For now onto this Creme Egg cheesecake.

I have to confess I am not a cheesecake fan. I think I’ve been put off by claggy, dry, overbaked cheesecakes. With this one, I’ve aimed for something a little tart to offset the gooey sweetness of the Creme Eggs. The consistency should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.

creme-egg-cheesecake

Some tips:

  • Pop the Cadbury’s Creme Eggs in the fridge for an hour or so before cutting, it will make them less gooey.
  • When whipping the cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too running and the cheesecake will be sloppy, too stiff and it will be too dense.
  • Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
  • I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.
  • Add more lemon juice if you’d prefer a slightly sharper tang.
  • This is the gel food colour I used to colour the chocolate: Sugarflair Paste Colour – Egg Yellow
  • Only ever use Gel Food Colour to colour the chocolate. Liquid food colour will make it too thin.
  • Allow the chocolate to cool slightly before drizzling to avoid ‘melting’ the cheesecake. You’ll also get neater lines as slightly cooled chocolate doesn’t spread so easily.
  • For a neater chocolate drizzle, use disposable piping bags for each colour of chocolate. Just snip the end off to pipe. I use these: Savoy Disposable Icing Piping Bag
  • Use a tin with either a springform (the type where the side unclips) or a removable base.
  • Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
  • The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter.

 

Hope you enjoy making this as much as I did. Please tweet me a photo if you do make it! You can find me on twitter @tamingtwins and Instagram @tamingtwins. Say hello! Follow me on Facebook if you’d like to know as and when I post more Easter recipes over the coming months.

creme-egg-cake

 

4.9 from 14 reviews
Creme Egg Cheesecake
 
By:
Ingredients
  • 280g Digestive Chocolate Biscuits
  • 140g Butter (Unsalted), melted
  • 560ml Double cream, lightly whipped until it forms soft peaks
  • 140g Icing Sugar, sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
  • Juice of half a lemon
  • 275g Mini Cadbury's Creme Eggs (about 3 small bags)
  • 3 or 4 Full size Creme Eggs to decorate
  • 60g Milk Chocolate
  • 120g White Chocolate
  • Yellow Food Colouring (see my notes above)
Instructions
  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
  2. Mix with the melted butter and press into your 7" tin.
  3. Unwrap the mini Creme Eggs and chop them each into quarters.
  4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
  5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  6. Chill for 3 hours or even better, over night.
  7. Use my knife tip (above) to remove the cheesecake from the tin.
  8. Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
  9. Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
  10. Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you're happy with, then drizzle this over too.
  11. (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
  12. Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.

   

Are you a Creme Egg lover? How’s your favourite way to eat them? How many is an acceptable number to aim to consume between now and Easter…?

Looking for some more Creme Egg inspiration? One of my most popular posts ever is my 5 Top Tips for Creme Egg Cupcakes or how about Cadbury Creme Egg Chocolate Caramel Shortbread, Creme Egg Brownies, a Creme Egg Pancake Stack or a Cadbury’s Creme Egg Shake…?

 

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The post Creme Egg Cheesecake Recipe appeared first on Taming Twins.


Caramel Egg Cheesecake

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Caramel Egg Cheesecake
There’s always one isn’t there? I. just. Couldn’t. Help. Myself. I felt slightly embarrassed about the over whelming response to the Creme Egg Cheesecake recipe that I posted a few weeks ago, because I have a secret. I’m not actually that keen on Cadbury’s Creme Eggs. I know, I’m a let down.

Anyway, I thought I’d try and improve on the cheesecake before Easter. Perfect timing that I’ve just got back on the diet wagon. Oh dear. I predict a spectacular fall from grace this weekend. But what better way to go?!

The original post with tips and advice is here: Creme Egg Cheesecake. Please read the tips, they will really help you get the perfect cheesecake, first time.

Like this post? If you’d like to show it to your Facebook friends and share the cheesecake love, just click on the icon at the top of this post. Thanks!

Cadbury's Caramel Egg Cheesecake

A couple of things to note about this cheesecake:

  • This will be a softer consistency that it’s Creme Egg cousin, that’s because of the caramel swirled through. So I find it’s best to serve it straight from the fridge, don’t leave it to come to room temperature as it will become a bit too soft. No less delicious, but a bit messy.
  • Make sure you buy the Caramel by Carnation, rather than condensed milk! Or you can use homemade caramel following my recipe here: 10 Tips for Slow Cooked Caramel
  • When you cut up the big eggs to mix into the cheesecake, try to pull them apart as you do so, they are very sticky and can end up in one giant clump otherwise.
  • You could try using McVities Caramel Digestives for the biscuit base, I haven’t tried it but please let me know if you do!

  

 

5.0 from 1 reviews
Caramel Egg Cheesecake
 
By:
Ingredients
  • 280g Digestive Chocolate Biscuits
  • 140g Butter (Unsalted), melted
  • 560ml Double cream, lightly whipped until it forms medium soft peaks (like soft serve ice cream)
  • 140g Icing Sugar, sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
  • Juice of half a lemon
  • 9 Cadbury's Caramel Eggs, chilled (or Galaxy Caramel Eggs)
  • 1 x 397g tin Carnation Caramel
Instructions
  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
  2. Mix with the melted butter and press into your 7" tin.
  3. Unwrap the chilled Caramel Eggs and chop 6 of them into small pieces.
  4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
  5. Now add half of the tin of caramel and swirl through the mixture. I like to not fully mix it in, so you end up with nice lumps of caramel still in the mixture.
  6. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  7. Chill for 3 hours or even better, over night.
  8. Use my knife tip (on the original recipe post) to remove the cheesecake from the tin.
  9. Put the remaining caramel in a piping bag, snip the end off and drizzle in zig zags over the top.
  10. Cut your remaining large eggs in half and use to decorate the top of the cheesecake.

Cadbury's Caramel Egg Cheesecake

Thanks so much for loving my Easter recipes this year, I hope you have a super bank holiday weekend, however you are celebrating. So, what’s for pudding at your house on Sunday?

Sarah x

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The post Caramel Egg Cheesecake appeared first on Taming Twins.

Gin and Tonic Ice Lollies

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Gin and Tonic Ice Lolly RecipeThe perfect popsicle grown up summer cooler. Gin and Tonic ice lollies!

It’s bank holiday weekend, hurrah! After fairly rubbish weather this summer, the sunshine is due out this weekend and how better to celebrate than with gin and tonic ice lollies. Cooling, refreshing and well.. GIN. And if it rains? Who cares, these popsicles will make it all better.

I love a good gin and tonic. When I first started drinking it, in my mid twenties, people occasionally looked at me like I could be Pat Butcher drinking in the Queen Vic. These days it’s totally socially acceptable, even, dare I say it, a bit hip. There’s gin festivals popping up everywhere and more different independent distillers crafting the botanical spirit than you can shake a bottle of tonic at.

Gin and Tonic Ice PopsGin and Tonic Lollies
I originally photographed this recipe for Netmums and I have to say, stereotypical as it is (mother’s ruin and all that) but us Mums do love a gin. These make it perfectly socially acceptable to quaff your quota at lunchtime I say (perhaps not whilst in charge of children).

Do make sure that you leave your tonic to go flat before freezing if you can help it. It stops everything bubbling up as you fill the ice lolly moulds and gives a nice smooth finish to the outside of the lollies.

The best way to make the perfect amount of these is to fill one of your ice lolly moulds with water, then weigh it. This will tell you how many millilitres of liquid each mould holds, so 100g = 100ml. So if you want to make 6 lollies, you need 600ml of mixture, still with me?

Then make about 20% gin and 80% tonic, so in that case 120ml gin and 480ml tonic. Boom, perfect amount. Or, if you prefer make a jug full and drink the left overs? (There’s more info about the alcohol ratios for cocktail ice lollies here: How Much Alcohol to Use?)

Gin and Tonic Ice Lollies
 
Ingredients
  • 2 Parts Gin
  • 8 Parts Tonic (allowed to go flat)
  • Juice of 2 Limes
  • Half a Cucumber (very thinly sliced)
Instructions
  1. Please read the notes above about volume!
  2. Mix the gin, tonic and lime juice.
  3. Share between your moulds and pop a couple of slices of cucumber into each.
  4. Freeze for at least 6 hours or overnight.
  5. Enjoy!

 

Gin and Tonic Popsicles

Look for some more gin spiked dessert inspiration? How about… Raspberry Gin Trifle from Foodiequine, Gin and Lime Cake from Casa Costello, a Vegan Gin Gooseberry Jelly from Family Friends Food or Gin and Tonic Madeira Cake from It’s Not Easy Being Greedy.

Find more ice cream and frozen goodie ideas, visit Bloggers Scream for Ice Cream.

Bloggers Scream for Ice Cream

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gin-and-tonic-popsicle-recipe

The post Gin and Tonic Ice Lollies appeared first on Taming Twins.

Creme Egg Pavlova Recipe

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Cadbury's Creme Egg Pavlova Recipe - A delicious, super quick, Easter dessert. You can whip this pudding up in just 5 minutes for real holiday WOW factor! http://www.tamingtwins.com
hen did life get this busy?! We are hurtling towards Easter and I feel like Christmas just passed. If you remember my previous Easter baking escapades like my Cadbury’s Creme Egg Cheesecake and my Caramel Egg Croissants, you’ll know how much I LOVE Easter baking. This year I am feeling a bit behind. I have baked about 50 batches of Creme Egg Rocky Road, but time is short and a couple of weeks ago I needed a super quick dessert cheat to take to dinner with friends. With a pile of Creme Eggs in front of me, this Cheat’s Creme Egg Pavlova Tower was born.

It’s not the prettiest thing I’ve ever created and definitely not the most skillful. But you know, sometimes you just need a store cupboard standby when life is busy. The kids would love to join in with making this and you can put it together in 10 minutes. Who wouldn’t like to see you arrive for an Easter gathering armed with a Creme Egg Pavlova?!

Cadbury's Creme Egg Pavlova Recipe - A delicious, super quick, Easter dessert. You can whip this pudding up in just 5 minutes for real holiday WOW factor! http://www.tamingtwins.com

What are you cooking up for Easter? What’s your favourite foodie cheat?

 

4.5 from 4 reviews
Cadbury's Creme Egg Pavlova Recipe
 
By:
Ingredients
  • 600ml Double Cream
  • 150g Milk chocolate
  • 150g White chocolate
  • 10 Cadbury's Creme Eggs
  • 2 Pavlova shells (I like the Tesco Finest ones)
  • Egg Yellow gel food colour
Instructions
  1. Beat the double cream until just holding soft peaks.
  2. Melt both types of chocolate separately over a saucepan of bubbling water.
  3. Allow to cool for 5 minutes.
  4. Add the milk chocolate to the cream and fold in.
  5. Put half of the chocolate cream mixture to one side.
  6. Unwrap and chop up 4 of the Creme Eggs, add to the other half of the chocolate cream.
  7. Sandwich the pavlova shells carefully together with chocolate cream mixed with chopped Creme Eggs.
  8. Use the remaining chocolate cream to pipe or spoon onto the top of the pavlova tower.
  9. Colour half of the white chocolate using a tiny amount of yellow gel food colour.
  10. Drizzle or pipe both of the colours of chocolate over the top of the pavlova.
  11. Decorate with the remaining Creme Eggs cut in half.

 

Cadbury's Creme Egg Pavlova Recipe - A delicious, super quick, Easter dessert. You can whip this pudding up in just 5 minutes for real holiday WOW factor! http://www.tamingtwins.com

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The post Creme Egg Pavlova Recipe appeared first on Taming Twins.

Reece’s Peanut Butter Cups No Bake Cheesecake

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The ultimate no bake Reece’s Cheesecake – with a crumbly, peanut butter Oreo cookie base, stuffed with peanut butter cups and Reece’s pieces and topped with lashings of peanut butter sauce and chocolate.

Reece's Peanut Butter Cup No Bake Cheesecake - You MUST try this most amazing, giant cheesecake! A Peanut Butter Oreo cookie base, topped with light but creamy cheesecake mix, filled with heaps of Reece's pieces! http://www.tamingtwins.com
Why is it, that just when I’m trying to eat a little bit more healthily and cut down on sugar, genius ideas for deliciously decadent desserts come to me? Sometimes whilst I’m on the treadmill, how cruel is that?!

My peanut butter loving Mum came to stay recently and I wanted to make a bit of a showstopper to say thanks for coming to help us for the weekend. (We have been Marie Kondo-ing, that’s a whole blog post in itself) So this Reece’s cheesecake was born.

It’s based on my most popular recipe ever (over a million views – eek!) my Creme Egg Cheesecake recipe. Clearly, this is not diet food, and is not part of my Slimming World plan. Also, I’m not the biggest fan of Reece’s peanut butter cups, the ingredients list is a bit suspect, sometimes they do just hit the spot though and everything in moderation is all good am I right?

Oh and, PEANUT BUTTER and OREOS and CHOCOLATE though. Be still my heart.

Watch the video here:

Reece's Peanut Butter Cup No Bake Cheesecake - You MUST try this most amazing, giant cheesecake! A Peanut Butter Oreo cookie base, topped with light but creamy cheesecake mix, filled with heaps of Reece's pieces! http://www.tamingtwins.com
Some tips:

  • When whipping the cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too running and the cheesecake will be sloppy, too stiff and it will be too dense.
  • You could add 150g of smooth peanut butter to the cheesecake mixture itself, I think this would add a deeper flavour to it and be a great addition. Annoyingly, I’d run out when I made this!
  • Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
  • I would stick to Philadelphia creme cheese for this Reece’s Cheesecake (and full fat) it seems more stable than supermarket own brands.
  • Add more lemon juice if you’d prefer a slightly sharper tang.
  • Allow the chocolate to cool slightly before drizzling to avoid ‘melting’ the cheesecake. You’ll also get neater lines as slightly cooled chocolate doesn’t spread so easily.
  • For a neater chocolate drizzle, use disposable piping bags. Just snip the end off to pipe. I use these: Savoy Disposable Icing Piping Bag
  • Use a tin with either a springform (the type where the side unclips) or a removable base.
  • Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
  • The recipe is for a 7″ wide and very DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter.

 

Hope you enjoy making this as much as I did. Please tweet me a photo if you do make it! You can find me on twitter @tamingtwins and Instagram @tamingtwins. Say hello! Follow me on Facebook if you’d like to know as and when I post more cheesecake recipes.

Reece's Peanut Butter Cup No Bake Cheesecake - You MUST try this most amazing, giant cheesecake! A Peanut Butter Oreo cookie base, topped with light but creamy cheesecake mix, filled with heaps of Reece's pieces! http://www.tamingtwins.com

Reece's Cheesecake
 
By:
Ingredients
  • 250g Peanut Butter Oreos (or normal Oreos if you can't find these)
  • 120g Butter (Unsalted), melted
  • 560ml Double cream, lightly whipped until it forms soft peaks
  • 140g Icing Sugar, sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
  • Juice of half a lemon
  • 6 x Reece's Peanut Butter Cups
  • 2 x 113g box of Reece's Pieces
  • 2 x 226g bags of Reece's Mini Peanut Butter Cups
  • Reece's Peanut Butter Topping (approx half of a 198g bottle)
  • 75g Milk Chocolate
Instructions
  1. Crush the oreos until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
  2. Mix with the melted butter and press into your 7" tin.
  3. Unwrap Reece's Peanut Butter Cups and chop 4 of them into small pieces.
  4. Combine the whipped cream, icing sugar, cream cheese, lemon juice, chopped Reece's, 1 bag of the Mini Reece's Peanut Butter Cups and one box of the Reece's Pieces. Fold in gently until fully combined.
  5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  6. Chill for 3 hours or even better, over night.
  7. Use my knife tip (above) to remove the cheesecake from the tin.
  8. Drizzle enough of the Reece's Topping over to cover the top and create some pretty drizzles down the sides.
  9. Top with the remaining 2 Peanut Butter Cups (cut into quarters), the second bag of the Reece's Mini Peanut Butter Cups and the Reece's Pieces. (You may not need all of that for decoration, if your cheesecake is looking a bit too overloaded, feel free to eat whatever you don't need of the chocolates!)
  10. Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cheesecake in zigzags.

   

Reece's Peanut Butter Cup No Bake Cheesecake - You MUST try this most amazing, giant cheesecake! A Peanut Butter Oreo cookie base, topped with light but creamy cheesecake mix, filled with heaps of Reece's pieces! http://www.tamingtwins.com

Hope you enjoy the recipe, feel free to click the share buttons below to show it to any other peanut butter fans in your life!

 

Pin the Reece’s Cheesecake recipe for later..

Reece's Peanut Butter Cup No Bake Cheesecake - You MUST try this most amazing, giant cheesecake! A Peanut Butter Oreo cookie base, topped with light but creamy cheesecake mix, filled with heaps of Reece's pieces! http://www.tamingtwins.com

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The post Reece’s Peanut Butter Cups No Bake Cheesecake appeared first on Taming Twins.

Chocolate Chia Seed Pudding with Raspberry & Optiwell

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A fresh and fruity Chocolate Chia Seed Pudding bursting with raspberry flavours.

Chocolate Chia Seed Pudding with Optiwell and Raspberry | A delicious start to the day or a healthy treat for any time. Made with Optiwell for added protein and a delicious fruity taste. | TamingTwins.com
If you read my post last week, or have been watching my bullet journal antics, you’ll know I’ve been trying to find ways to simplify life a bit. Little shortcuts to help me gain back some time here and there and keep up with busy family life.

I was so excited when Optiwell got in touch and asked me to work with them as their product totally fits into this mindset. Optiwell is a blend of fruit juices and fat free yoghurt, it’s high in protein, low in fat and super easy to enjoy on the go. It has no added sugar and is just 64 calories a glass. Hurrah!

The children and I have a glass in the afternoon when they come home from kindergarten, it’s our new favourite afternoon snack. It gives them a calcium boost and helps to keeps them going until dinner time. For me, it’s a quick, easy pick me up to keep me full and stop me snacking.

Chocolate Chia Seed Pudding with Optiwell and Raspberries | A delicious start to the day or a healthy treat for any time. Made with Optiwell for added protein and a delicious fruity taste. | TamingTwins.com
I’ve also been testing out using Optiwell in various recipes, here’s the first I’ll be sharing on the blog with you. It’s a quick, nutritious and delicious Chocolate Chia Seed Pudding with Raspberries.

You can watch me making it here (oh how I wish I had a make-up artist following me around every day..):

Chocolate Chia Seed Pudding Recipe

This nifty little dish feels like a treat but is secretly packed with loads of good stuff. Chia seeds are a total superfood, containing heaps of fibre and Omega 3s. Meanwhile, Optiwell adds in fruity flavour and a protein and calcium boost and the raspberries add a portion of fruit to the meal.

This Chocolate Chia Seed Pudding is perfect for an afternoon snack or breakfast. Chocolate for breakfast? Don’t mind if I do..

5.0 from 2 reviews
Chocolate Chia Seed Pudding with Raspberries and Optiwell
 
Serves: 2
Ingredients
  • 330ml bottle of strawberry & raspberry Optiwell
  • 55g chia seeds
  • 1tbsp unsweetened cocoa powder
  • 100g fresh raspberries
Instructions
  1. Mix the Optiwell, chia seeds and cocoa powder in a bowl.
  2. Put in the fridge, covered, overnight or for at least 6 hours.
  3. Remove from the fridge and blend until smooth.
  4. Put the raspberries in the bottom of 2 small serving dishes or ramekins and spoon the pudding on top.

 

Chocolate Chia Seed Pudding with Optiwell and Raspberry | A delicious start to the day or a healthy treat for any time. Made with Optiwell for added protein and a delicious fruity taste. | TamingTwins.com
You can find more from Optiwell, including tips and life hacks on their Facebook page here: Optiwell on Facebook.

If you’d like to give Optiwell a try, you can find it in the long life aisle at Tesco, online at Ocado and various other shops (find the current list of stockists here: Optiwell stockists.) Let me know how you get on!

 

 

Pin the Chocolate Chia Seed Pudding recipe for later..

Chocolate and Raspberry Chia Seed Pudding with Optiwell | A delicious start to the day or a healthy treat for any time. Made with Optiwell for added protein and a delicious fruity taste. | TamingTwins.com

Disclosure: This post was commissioned by Optiwell, however, as always, all opinions are truthful and I would never endorse a product I don’t genuinely love!

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The post Chocolate Chia Seed Pudding with Raspberry & Optiwell appeared first on Taming Twins.

Royal Mint Christmas Pudding Recipe

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In collaboration with The Royal Mint (advertorial)

The ultimate traditional Christmas dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver six pence.

The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!The Royal Mint got in touch with me recently about Christmas traditions. They make a silver six pence each year that can be used in the wonderful British family tradition of making the Christmas pudding together on Stir Up Sunday.

For me, a huge part of Christmas is the food traditions surrounding it. You know how much I LOVE a reason to bake, and honestly, isn’t the festive season just the best reason to bake?

Those wafts of spices and sugar in the house, foggy windows whilst something steams away. That’s the feeling of home during the festive season for me. (Oh and twinkling lights and a giant tree of course.)

The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!Christmas pudding and the tradition of Stir Up Sunday is said to have been introduced to the Victorians by Prince Albert. A silver six pence was added for good luck, as the whole family stirred the mixture.

Whoever gets the six pence on Christmas day? Their wish comes true!

The Royal Mint has minted the British coinage for over 1,000 years. That’s a lot of history there and so they certainly know how to make the perfect silver six pence for a Christmas pudding.

They kindly sent us a Royal Mint silver six pence and we got our whole little family together to bake our Christmas pudding. Watch the video of our shenanigans here:

The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!Did you see the bit when H wishes for a dog?!

If she gets that six pence on Christmas Day I’m in all kinds of doggy trouble.

It was an absolute joy to get together and make our pudding. Mr B got confused about his jobs and I forget the order of things. G wouldn’t let go of the six pence and H wanted to do ALL of the stirring BUT, these are the festive family moments we won’t forget. This is a lovely tradition to keep going with the family and it will certainly be in our calendar every year.

If you’d like to make some special baking memories this Stir Up Sunday you can get your own Royal Mint silver six pence here: Christmas silver six pence.

 

If you do make the pudding, please do Tweet me a photo or show me on Instagram, I’d love to see.

The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!

Traditional Christmas Pudding Recipe
 
Serves: 8 - 10
Ingredients
  • 170g sultanas
  • 140g currants
  • 140g raisins
  • 200ml water
  • 30g plain flour
  • ½ tsp cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp ground mace
  • ½ tsp ground ginger
  • 55g breadcrumbs
  • 85g shredded suet (if you cannot get hold of suet, softened butter works just as well)
  • 40g chocolate (70%), grated
  • One cooking apple, peeled and grated
  • 85g soft dark brown sugar
  • 20g chopped mixed peel
  • 55g blanched almonds, roughly chopped
  • One lemon, zested
  • One orange, zested
  • One tbsp black treacle
  • Three tbsp brandy
  • One egg, beaten
  • Knob of butter for greasing
Instructions
  1. Put the sultanas, currants and raisins in a saucepan with the water. Bring to the boil, and simmer for three minutes. Leave to soak, uncovered, overnight.
  2. Sift the flour and spices into a mixing bowl.
  3. Add the breadcrumbs, suet or butter, grated chocolate, grated apple, brown sugar, mixed peel, almonds, lemon and orange zest.
  4. Mix well, using your hands to get rid of any lumps of butter and ensuring the mixture is fully blended together.
  5. Stir in the soaked fruit, which will have plumped-up overnight. Next, stir in the treacle, brandy and beaten egg.
  6. Mix well, and stand overnight. While this isn’t necessary, the marinating helps the spices soak in. Before you’re ready to cook, stir in the Royal Mint Six Pence. It’s traditional for everyone to give the pudding a turn with a wooden spoon at this stage, and make a wish.
  7. Use the knob of butter to grease the pudding bowl, and tip the Christmas pudding mixture into it.
  8. Cut one circle of greaseproof paper, which is a few inches bigger than the rim of the bowl. Use a large elastic band to secure it over the pudding bowl with a folded pleat running through the middle. This will allow room for the pudding to release excess steam. Cover the top with a piece of tin foil (same size as the greaseproof paper) and then tie it tightly with the string.
  9. Make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted in and out of the pan.
  10. If you are using a steaming pot, pour some water into the bottom of the stock pot – about one eighth full – so that the steamer basket sits in the bottom, just above the water level. Bring the water to the boil, and place the Christmas pudding in the basket.
  11. If you don’t have a steamer basket, simply use the upturned saucer or ramekin so that the pudding basin is kept away from direct contact with the base of the pan. Then fill the stock pot with water to around half-way up the side of the pudding basin.
  12. Put on the lid, and steam at a gentle simmer for four hours. Keep an eye on the water to make sure that the pan doesn’t boil dry, and add more water from the kettle to keep it topped-up if needed.
  13. If the lid of the stock pot doesn’t fit on tightly, it’s not ideal, but not disastrous – as long as there’s plenty of steam circulating. Keep an even more careful eye on water levels though, as a loosely covered pot is more likely to boil dry.
  14. Lift the pudding out of the pan after four hours, making sure you keep the greaseproof lid on – that way you can store the Christmas pudding for up to two months.
  15. On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top, and a splash of brandy to light it.
WARNING: Risk of choking, please inform guests about potential six pence in pudding when serving. Please sterilise the coin in boiling water before adding to pudding mixture or push coin into warm pudding before serving. DO NOT put pudding containing coin into a microwave oven.

 

The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!

 

 

Pin the Royal Mint Christmas Pudding Recipe for later:

The ultimate traditional dessert, the Royal Mint Christmas Pudding recipe. The perfect festive steamed British pudding, complete with silver sixpence. Get cooking with the family on Stir Up Sunday!

Disclosure: This recipe was an advertorial post commissioned by The Royal Mint. As always, all opinions are truthful. 

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How to Make Watermelon Popsicles with Organix

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Watermelon popsicle ice lolly sticks - Perfect healthy snack foods for kids, refreshing and fun to make. Add these to your family snacking list!

Watermelon popsicles ice lolly sticks – Perfect healthy snack foods for kids, refreshing and fun to make. Add these to your family snacking list!

 Watermelon popsicles ice lolly sticks - Perfect healthy snack foods for kids, refreshing and fun to make. Add these to your family snacking list!This year, I’ve been working with children’s food brand, Organix as one of their “No Junk Mums”. Each month they’ve sent us some products and set us challenges to get us thinking about eating better as a family.

This month we tried some of their product in a fun “Snack Chest” (available from Boots.com). The kids loved the fun packaging and of course the snacks inside.

The Alphabet Biscuits have always been a firm favourite in this house but even more so now that G&H have started school and can recognise lots of the letters. They loved laying these biscuits out and rearranging them to make words. Snack time plus phonics lesson, excellent multi tasking!

Watermelon popsicles ice lolly sticks - Perfect healthy snack foods for kids, refreshing and fun to make. Add these to your family snacking list!Organix have also produced a booklet of advice about toddler diets, called “Taste for Life”. It’s packed with helpful hints and tips for moving on from the initial stages of weaning.

It includes lots of fun and thought provoking ideas to encourage your little ones to try new foods. Our favourite is, and always has been, turning any types of healthy food into a ‘lolly pop’. When my two were younger, I used to pop new foods onto a children’s fork so they could wave it around and eventually have a taste. It’s amazing what a difference this used to make.

So, I thought I’d share with you this simple idea for making watermelon popsicles (or watermelon lollies depending on how much you’ve been on Pinterest!). You can vary the toppings on the watermelon popsicles depending on which stage of weaning you’re at, but here are some ideas:

  1. Raisins
  2. Chopped dried fruits like apricots
  3. Chopped or sliced nuts
  4. Cacao nibs
  5. Crumbled Organix biscuits

 

I have drizzled these watermelon popsicles with yoghurt to keep them healthy, but you could also add a drizzle of chocolate if you wanted to make them more of a treat.

(For very young children, you may want to remove the watermelon seeds.)

Watermelon popsicle ice lolly sticks - Perfect healthy snack foods for kids, refreshing and fun to make. Add these to your family snacking list!

Here are some more tips for encouraging your little ones to try new food:

  1. Make the food into funny shapes, like a face, by taking a bite out of it.
  2. Eat with lots of sound effects and encourage your little one to do it too, checking if food crunches or squeaks.
  3. Use cutters to make stars from the food and sing twinkle twinkle little star.
  4. Cut the food into different shapes, mix them up and then encourage your child to sort them out as they eat them.
  5. Try hiding new flavours in sauces and soups. Greens make them brilliantly colourful.
  6. Use new fruits and veggies to make smoothies. These are a really fun way to get heaps of goodness into little ones in one go.

 

The Watermelon Popsicle recipe:

Watermelon Popsicles
 
Ingredients
  • A ripe watermelon
  • Large lolly sticks
  • Yoghurt
  • Toppings
Instructions
  1. Slice the watermelon.
  2. Cut each slice into quarters.
  3. Carefully cut a slit into the watermelon skin.
  4. Poke in a lolly stick.
  5. Drizzle with yoghurt.
  6. Sprinkle with toppings.
  7. Serve immediately or freeze for an iced version!

 

What I used to make the Watermelon Popsicles:

Pin the Watermelon Lolly recipe for later:

Watermelon popsicle ice lolly sticks - Perfect healthy snack foods for kids, refreshing and fun to make. Add these to your family snacking list!

Watermelon popsicle ice lolly sticks - Perfect healthy snack foods for kids, refreshing and fun to make. Add these to your family snacking list!Watermelon popsicle ice lolly sticks - Perfect healthy snack foods for kids, refreshing and fun to make. Add these to your family snacking list!J3373_Organix_NoJunk_Identity_Logo_-05 copy

Disclosure: This is a post sponsored by Organix although all opinions are my own and improving the diet of our children is a cause I feel strongly about. This post contains affiliate links.

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Fruity Avocado Chocolate Mousse with Optiwell

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Fruity avocado chocolate mousse - a healthier, lighter chocolate mousse, made with avocados for good fats and Optiwell yoghurt drink and berries for a fruity taste. Whizzed up in just a minute!
sponsored by Optiwell

Fruity avocado chocolate mousse – a healthier, lighter chocolate mousse, made with avocados for good fats and Optiwell yoghurt drink and berries for a fruity taste. Whizzed up in just a minute!

Fruity avocado chocolate mousse - a healthier, lighter chocolate mousse, made with avocados for good fats and Optiwell yoghurt drink and berries for a fruity taste. Whizzed up in just a minute!

The festive season is nearly upon us and as always all I can think of is ALL THE BAKING. I love it. For me, it’s such a bit part of the season. The wafts of cinnamon and spice.

Of course, in a few weeks time when it’s all over, I will feel like I’ve ever so slightly over dosed on desserts and am ready for a rest. This year, I’m just trying to make some healthy choices as and when I can to hopefully even things up a bit.
Fruity avocado chocolate mousse - a healthier, lighter chocolate mousse, made with avocados for good fats and Optiwell yoghurt drink and berries for a fruity taste. Whizzed up in just a minute!
I came up with this chocolate mousse using avocados and Optiwell as a chocolate treat that’s a bit more nutritious than my usual choices. I know, avocados anc chocolate, say what? But honestly, please bear with me. I’ve seen versions of avocado chocolate mousse all over Pinterest and decided to come up with my own.

I kept it super simple and whizzed it all up in my Froothie blender. If you are in the market for a blender for yourself of anyone else this Christmas, these really are something special. It’s one of the best pieces of kitchen gadgetry I’ve ever owned as it really REALLY makes a different to blending even the toughest fruit or vegetables (this is the one I use Froothie Optimum 9200).

I added Optiwell yoghurt drink for added protein and a fruity flavour and it really worked. This is definitely being added to my “I want a treat but to FEEL virtuous” recipe list.

Fruity avocado chocolate mousse - a healthier, lighter chocolate mousse, made with avocados for good fats and Optiwell yoghurt drink and berries for a fruity taste. Whizzed up in just a minute! Fruity avocado chocolate mousse - a healthier, lighter chocolate mousse, made with avocados for good fats and Optiwell yoghurt drink and berries for a fruity taste. Whizzed up in just a minute!

Fruity Avocado Chocolate Mousse with Optiwell
 
Serves: 2
Ingredients
  • 75g Dark chocolate (70% cocoa if possible)
  • 1 Ripe avocado
  • 1 tablespoon Good quality cocoa powder
  • 330ml Optiwell Strawberry & Raspberry
  • 4 Strawberries
  • 75g Raspberries
  • Chocolate to grate for garnish
Instructions
  1. Melt the chocolate either in a small pan over some just steaming water or in 15 second bursts in the microwave. Allow to cool for about 5 - 10 minutes.
  2. Meanwhile, peel and de stone the avocado and pop in the blender. Add the cocoa.
  3. Add the cooled chocolate.
  4. Add about half of the Optiwell and blend very well until smooth and thick. Add more Optiwell until you reach the desired texture and thickness for your taste.
  5. Place chopped strawberries along with the raspberries in the base of two ramekins and pour the mixture on top.
  6. Refrigerate for at least an hour or until ready to serve.
  7. Garnish with a little grated chocolate.

 

 

Fruity avocado chocolate mousse - a healthier, lighter chocolate mousse, made with avocados for good fats and Optiwell yoghurt drink and berries for a fruity taste. Whizzed up in just a minute!

What I used to make the Avocaddo Chocolate Mousse recipe:

 

Pin the Avocado Chocolate Mousse recipe for later:

Fruity avocado chocolate mousse - a healthier, lighter chocolate mousse, made with avocados for good fats and Optiwell yoghurt drink and berries for a fruity taste. Whizzed up in just a minute!

Disclosure: This recipe was an advertorial post commissioned by Optiwell. As always, all opinions are truthful. This post contains affiliate links.

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The post Fruity Avocado Chocolate Mousse with Optiwell appeared first on Taming Twins.

Christmas Wreath Pavlova

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This Christmas wreath pavlova is the perfect meringue dessert for the festive season. A make ahead pudding, light and deliciously topped with cream, fruit and coulis, this is the ideal finish to the meal on the big day!

This Christmas wreath pavlova is the perfect meringue dessert for the festive season. A make ahead pudding, light and deliciously topped with cream, fruit and coulis, this is the ideal finish to the meal on the big day!

This Christmas wreath pavlova is the perfect meringue dessert for the festive season. A make ahead pudding, light and deliciously topped with cream, fruit and coulis, this is the ideal finish to the meal on the big day!I love pavlova, it’s the perfect make ahead pudding. You can bake the meringue base days in advance and just pop your toppings on at the very last minute. This Christmas Wreath Pavlova is a brilliant dessert for Christmas day when we would all rather spend time with family rather than making a coulis.

What are your fool proof plans for Christmas day and keeping it simple and staying sane? Mine is always to prep prep prep in advance. I do everything I can before hand, including part roasting the potatoes and laying the table. It makes such a difference on the day when there is a whirlwind of presents (and Bucks Fizz – ha!)

I first made a Christmas Wreath Pavlova quite a few years ago, but last year when I made it for my Contact the Elderly Christmas tea party heaps of people were asking me about it. So I’ve finally got around to making a little video of it.

Watch the video here:

Tips for making the Christmas Wreath Pavlova:

  • Make sure that you use a VERY clean bowl to whisk your egg whites in, they won’t fluff up otherwise.
  • Be sure to use baking parchment (or baking paper) not greaseproof paper to line your baking sheet. The meringue won’t peel off otherwise.
  • You can make the meringue base a good few days in advance. You can also make the coulis and whip the cream the day before, then just assemble at the last minute.
  • Assemble as late as possible to avoid soggy meringue.
  • If you’d like to save time, you can buy ready made fruit coulis.

What I used to make the Christmas Wreath Pavlova Meringue:

This Christmas wreath pavlova is the perfect meringue dessert for the festive season. A make ahead pudding, light and deliciously topped with cream, fruit and coulis, this is the ideal finish to the meal on the big day!

How to make the Christmas Wreath Pavlova Meringue:

Christmas Wreath Pavlova
 
Ingredients
  • 4 Egg whites
  • 250g Caster sugar
  • 150g Raspberries
  • 2 tbsp Icing sugar
  • 300ml Double cream
  • 2 tbsp Icing sugar
  • Raspberries, strawberries, cherries, pomegranate seeds and mint to garnish
Instructions
  1. Whisk the egg whites until stiff.
  2. Gradually add the sugar, whisking well in between each addition.
  3. Spoon into a wreath shape on baking parchment paper on a baking sheet.
  4. Bake at 140C for about an hour.
  5. Turn off the oven and allow the pavlova to cool in the oven.
  6. Meanwhile, make the coulis. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.
  7. Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.
  8. When you are ready to serve, top with cream, fruit and coulis.

 

Pin the Festive Wreath Pavlova Meringue Recipe for later:

This Christmas wreath pavlova is the perfect meringue dessert for the festive season. A make ahead pudding, light and deliciously topped with cream, fruit and coulis, this is the ideal finish to the meal on the big day!

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No Bake Mini Egg Cheesecake Recipe

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THE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious and easy enough for even the beginner. http://www.tamingtwins.com
In Collaboration with Waitrose

This easiest ever No Bake Easter Mini Egg Cheesecake is packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, an absolutely delicious dessert.

THE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious dessert and easy enough for even the beginner. http://www.tamingtwins.comOh hello Easter desserts, let me count the ways I love you.. Did I tell you that I didn’t even really like cheesecake before the infamous Creme Egg No Bake Cheesecake? I was never too keen on the texture, until I fiddled with the recipes I’d tried before and came up with my own.

It was suddenly lighter and fresher, more cream, a bit less cheese, definitely not baked. A cheesecake epiphany if you will. Of course, any recipe in our house gets extra credit if it’s simple and quick enough for 1. me to make amidst the chaos of family life and 2. for the kids to help. My basic cheesecake fits all of these criteria (oh and tastes bloomin’ lush too, even if I do say so myself).

But then, shocker, people have been mentioning that they don’t like Cadbury’s Creme Eggs. Which camp are you in, Creme Eggs YAY or Creme Eggs No WAY?!

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Waitrose got in touch with me recently and told me about a competition they are running over Easter, to win a gorgeous luxury hamper. They are asking people what food they will be sharing this Easter, I think dessert would make the perfect Easter Sunday sharing pudding, don’t you? (More details on how to enter the competition below.)

THE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious and easy enough for even the beginner. http://www.tamingtwins.comTHE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious and easy enough for even the beginner. http://www.tamingtwins.comA couple of years ago now I came up with an Easter Ombré Piñata Cake stuffed with Mini Eggs. Those pastel colours still make me think of spring days. I can remember making it and having my toddlers try and sneak those sweet treats off the top of the cake as I photographed them.

Now I have a pair of school children (where does the time go..) but rest assured, they were still sneaking the eggs off of the top of this. Ha!

So this year, I’ve married the two and made a No Bake Mini Egg Cheesecake for Easter, perfect for Creme Egg haters and normal cheesecake haters alike. Honestly, please give it a try, you’ll be a convert. If you’re making it who will you be sharing it with? Read on to learn how to win a prize by doing just that..

THE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious and easy enough for even the beginner. http://www.tamingtwins.comTHE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious and easy enough for even the beginner. http://www.tamingtwins.com

Waitrose are running a competition this month to celebrate the joy of sharing food this Easter. Wouldn’t this Mini Egg Cheesecake be just the perfect pudding to share on Easter Sunday?

Whatever you’re cooking to share this spring, Waitrose would love to take a peek. Post a photo on Twitter or Instagram, tag @waitrose and use the hashtag #CookAndShare, before 16th April, to be in with the chance to win a gorgeous prize.

Read the full terms and conditions and details of the prize over on the Waitrose site here: #CookAndShare Competition

 

Tips for making the No Bake Mini Egg Cheesecake:

  • The consistency should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
  • When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
  • An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife
  • Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
  • I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.
  • Mini Eggs are pretty tricky to cut and crush, please be careful and use a very sharp knife (these are the ones I use, available from Amazon: Global Cooks Knife).
  • Add more lemon juice if you’d prefer a slightly sharper tang.
  • Use a tin with either a springform (the type where the side unclips) or a removable base.
  • Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
  • The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
  • One final tip, don’t forget to sign up to our newsletter to find out when we post new recipes!

 

What I used to make the No Bake Mini Egg Cheesecake:

THE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious and easy enough for even the beginner. http://www.tamingtwins.comTHE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious and easy enough for even the beginner. http://www.tamingtwins.com

Here’s the video of how to make the Tips the No Bake Easter Mini Egg Cheesecake: (2 MINUTES):

Recipe for the No Bake Easter Mini Egg Cheesecake:

4.5 from 11 reviews
No Bake Mini Egg Cheesecake
 
By:
Ingredients
  • 280g Digestive Chocolate Biscuits
  • 140g Butter (Unsalted), melted
  • 360g Mini Cadbury's Mini Eggs (plus 270g to decorate) (about 7 small bags in total)
  • 550ml Double cream (plus 50ml to decorate) (lightly whipped until it forms soft peaks)
  • 140g Icing Sugar, sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
  • Juice of half a lemon
Instructions
  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
  2. Mix with the melted butter and press into your 7" tin.
  3. Chop the 360g of the Mini Eggs in half.
  4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
  5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  6. Chill for 2 hours or even better, over night.
  7. Use my knife tip (above) to remove the cheesecake from the tin.
  8. Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
  9. Share and enjoy!

 

 

Pin the No Bake Easter Mini Egg Cheesecake for later:

THE Easter dessert! *WITH VIDEO GUIDE* This No Bake Mini Egg Cheesecake is light and easy peasy, packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, absolutely delicious and easy enough for even the beginner. http://www.tamingtwins.com

Don’t fancy Mini Eggs? How about….

My Cadbury’s Creme Egg No Bake Cheesecake (viewed over a million times!)

This Cadbury's Creme Egg Cheesecake Recipe (No Bake!) has been viewed over a million times. The ultimate Easter chocolate make, find out what all the fuss is about... Make with Philadelphia cream cheese, whipped cream (no eggs or gelatine) this is also suitable for vegetarians. Happy Easter!

Or my Creme Egg Rocky Road Recipe?

Cadbury Creme Egg Rocky Road - The ultimate Easter make! No bake, super easy and absolutely delicious. Great for bake sales, tea time treats and dessert. http://www.tamingtwins.com

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Disclosure:
This post was sponsored by Waitrose. As always, all opinions are my own. Post contains affiliate links.

The post No Bake Mini Egg Cheesecake Recipe appeared first on Taming Twins.

No Bake Nutella Cheesecake Recipe

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How to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.com

This is the ULTIMATE No Bake Nutella Cheesecake. Incredibly easy and utterly delicious. This chocolate and hazelnut delight is a must make for Nutella fans.

How to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.comOh No Bake Nutella Cheesecake let me count the ways I love you. Chocolate? Hazelnuts? Quick? Simple? Delicious show stopping dessert? Yes, yes and a bit more yes.

April was a funny old month here. My Facebook page went a bit insane overnight with my Easter cheesecake recipes racking up almost 10 million views in the month. It was so fantastic to see so many people making my recipes on Easter Sunday, I made a little collage of some of the photos and had a weep (sentimental over baking, that is how I ROLL).

We had a lovely Easter break, full of fun and friends and delicious food. But a couple of weeks later and can I be honest with you dear bloggy pals? I’m kind of missing the cheesecake excitement around these parts.

Sometimes I think possibly I should start a desserts dedicated blog to house all of these beauts, but you know, this site is the stories of my life and desserts after definitely one of my stories.

How to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.comHow to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.com

So, my cheesecake dabbling joined forces with one of my great sugary loves – NUTELLA. It was always going to be a good marriage am I right?

This really is a show stopper. I think brown things never look quite as good in photos as they do in reality. Please believe me when I say that this is seriously set in my top 5 favourite ever things I’ve baked in my whole life ever amen. Yes. It’s THAT STINKING GOOD.

I sketched out my recipe idea for this, based on my last cheesecake recipe, then did some research and stumbled upon Queen Nigella’s Nutella Cheesecake. She doesn’t use any whipped cream in hers which I’m intrigued by, I imagine it must give more of a dense torte texture. I prefer a lighter cheesecake so have kept in my usual whipped double cream.

After a few trial runs I also ended up using almost double the Nutella I planned on using. Oops. But honestly, if you’re going to do it, you may as well really do it, RIGHT?

How to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.comHow to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.com

Tips for making the No Bake Nutella Cheesecake (sorry, there’s quite a few, please hang in there):

  • The consistency should be sliceable but not solid. It will be a lot less solid than a baked cheesecake. Something like room temperature butter, it will give a little quiver if you wobble it gently.
  • To maintain the texture of this cheesecake it is best to freeze it as mentioned in the recipe for it to set. Then it’s fine kept in the fridge (if you have any leftovers!)
  • When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
  • An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife. I use this to smooth the sides of the cheesecake after it comes out of the tin.
  • Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
  • I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.
  • Use a tin with either a springform (the type where the side unclips) or a removable base.
  • Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
  • The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
  • One final tip, don’t forget to sign up to our newsletter to find out when we post new recipes! (It takes less than a minute and is totally free.)

How to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.comHow to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.com

What I used to make the No Bake Nutella Cheesecake:

Recipe for the No Bake Nutella Cheesecake:

No Bake Nutella Cheesecake
 
Prep time
Total time
 
By:
Serves: 12
Ingredients
  • 280g Digestive Chocolate Biscuits
  • 120g Butter (Unsalted), melted
  • 600ml Double cream (lightly whipped until it forms soft peaks)
  • 400g Philadelphia Cream Cheese (Full fat)
  • 75g Icing Sugar, sifted
  • Juice of half a lemon
  • 600g Nutella
To decorate
  • 150g Nutella
  • 100g Roasted chopped hazelnuts
Instructions
  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
  2. Mix with the melted butter and press into your 7" tin.
  3. Combine the whipped cream, icing sugar, cream cheese, lemon juice. Fold in gently until fully combined.
  4. Add the 600g Nutella and stir in thoroughly.
  5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  6. Put into the freezer for 2 hours.
  7. Gentle warm the 150g Nutella (I pop it into the microwave for 20 seconds) and pour over the top. Cover with the chopped hazelnuts.
  8. Pop back into the freezer for an hour.
  9. Use my knife tip (above) to remove the cheesecake from the tin.
  10. Leave to stand for about 30 minutes at room temperature before serving.
  11. Share and enjoy!

 

 

I hope you love this recipe as much as we did. In my testing of this, I had three of these left over. I ended up dropping them off to a friends’ house whilst I went out for a run. Running with a Nutella cheesecake, that’s a sight you don’t see often. I will leave you with that picture – ha!

Enjoy and please pop a photo on my Facebook page if you make this, I’d love to see.

 

Pin the No Bake Nutella Cheesecake for later:

How to make the best ever NO BAKE NUTELLA CHEESECAKE! (With VIDEO tutorial!) This delicious cheesecake is the ultimate in Nutella, chocolate and hazelnut indulgence. This no bake dessert is quick and simple, easy enough for anyone, this is a must try pudding recipe! http://www.tamingtwins.com

The post No Bake Nutella Cheesecake Recipe appeared first on Taming Twins.

Cinnamon Cherry Pie Recipe with Waitrose

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Cinnamon Cherry Pie Lattice Recipe - Made with delicious, juicy, fresh cherries. The perfect summer time dessert.
Sponsored by Waitrose

Cinnamon Cherry Pie Lattice Recipe – Made with delicious, juicy, fresh cherries. The perfect summer time dessert.

Cinnamon Cherry Pie Lattice Recipe - Made with delicious, juicy, fresh cherries. The perfect summer time dessert.Summer is actually, finally, here! The children break up for the school holidays on Friday and I cannot wait. We are all limping towards this holiday, so ready for a rest. Imagine, no morning rush, no lost shoes and dragging of scooters (for a while a least).

Our first job of the holidays is one we did last year and worked really well. The children each make a wish list for the holiday. It’s really fun to see the things that they are looking forward to and also gives me some inspiration to fill the days with.

Last year their wants were fairly simple and sweet; an adventure with the family, a trip to the beach, flying a kite. We managed to tick them all off an chart our progress on Instagram which was fun.

Cinnamon Cherry Pie Lattice Recipe - Made with delicious, juicy, fresh cherries. The perfect summer time dessert. This year, H has already told me that her first wish is to go fruit picking. Strawberries are just ending at our local farm and raspberries haven’t started quite yet. So in the meantime, I stocked up on our favourite cherries from Waitrose. They love cherries so much and the little red faces after they’ve eaten them always make me smile.

Waitrose asked me to come up with a recipe using their seasonal cherries and let you know a little bit more about what makes them so special. So, after thoroughly taste testing a couple of packs, I made some more into this pie Cinnamon Cherry Pie (anyone else think of Twin Peaks?)

Cinnamon Cherry Pie Lattice Recipe - Made with delicious, juicy, fresh cherries. The perfect summer time dessert. Waitrose cherries (and in fact, all of their British fruit and vegetables) comply with the LEAF marque standards. The LEAF (Linking Environment and Farming) marque is a guarantee to consumers that the producer operates their business and production techniques in an environmentally responsible way. 

Acting as a bridge between conventional and organic farming, the LEAF initiative encourages farmers to do more to protect and enhance the countryside by adhering to some important farm management principles. Waitrose are the only supermarket to guarantee this in all of their British fruit and vegetables.

So you can happily eat cherry pie made with Waitrose cherries, and feel that you’re helping the environment!

Find out more about the  The Waitrose Way by clicking on this link and follow the hashtag #TheWaitroseWay on Instagram and Twitter.

Cinnamon Cherry Pie Lattice Recipe - Made with delicious, juicy, fresh cherries. The perfect summer time dessert.

Tips for making this Cinnamon Cherry Pie recipe:

  • I used ready made shortcrust pastry for this recipe. It is so easy to make yourself, but stoning cherries takes a little time so I thought I’d keep the pastry simple. Just use some of the brilliant Waitrose pastry. It’s delicious!
  • Talking of stoning the cherries, this is the perfect easy and cheap gadget to do it with. It makes is SO easy.
  • As you’re cooking your pie, if the top starts to go brown very quickly, cover with tin foil for the rest of the cooking.
  • Whilst cooking your pie, sit the dish onto a baking tray as it helps to crips the bottom. No soggy bottoms thank you.
  • Also, if you really want to be sure that your pie will be crisp, a good tip is to freeze it before baking. It will take a little longer to cook but gives really crisp pastry.

 

Cinnamon Cherry Pie Lattice Recipe - Made with delicious, juicy, fresh cherries. The perfect summer time dessert.

How to make the Cinnamon Cherry Pie recipe:

Cinnamon Cherry Pie Recipe
 
Ingredients
  • 1kg Fresh Waitrose cherries
  • 250g Caster sugar
  • 3 tbsp Cornflour
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • Juice of one lemon
  • 500g Ready made shortcrust pastry
  • 1 Egg
Instructions
  1. Stone the cherries.
  2. Put them into a pan with the sugar, cornflour, vanilla, cinnamon and lemon juice.
  3. Heat over a medium heat for about 15 minutes, gently stirring.
  4. When the sauce has thickened, remove from the heat and allow to cool fully.
  5. Preheat oven to 180C.
  6. Line the bottom of a pie dish with half of the pastry.
  7. Add the cold cherry filling.
  8. Top the pie (I made a really simple lattice and some leaves).
  9. Brush with beaten egg.
  10. Bake for about 1 hour until cooked through.

 

I hope you enjoyed the recipe, what will you be making with cherries this summer?

 

Disclosure: This post was sponsored by Waitrose. As always, all opinions are truthful.

The post Cinnamon Cherry Pie Recipe with Waitrose appeared first on Taming Twins.

Peanut Butter Cheesecake Recipe

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Frozen Peanut Butter Cheese Cake Recipe - Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base. The perfect pudding to finish any dinner!
In collaboration with Waitrose

No Bake Frozen Peanut Butter Cheese Cake Recipe – Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base. 

Frozen Peanut Butter Cheese Cake Recipe - Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base. The perfect pudding to finish any dinner!I feel that something’s been lacking around these parts lately. Yes my friends, another whopping cheesecake recipe. Because, once you find a dessert that’s super easy, no bake, a crowd pleaser and oh yes, bloomin’ delicious – you know you’re onto a winner.

A Frozen Cheesecake and a Peanut Butter Cheesecake were inevitable at some point. Frozen cheesecakes are a little more stable, without using gelatine (so suitable for vegetarians) and are a brilliant way of keeping a dessert ready and prepared in advance for a special dinner or meal. And peanut butter? As far as I am concerned, there can never be enough peanut butter in the world, so, this is a beautiful marriage.

Frozen Peanut Butter Cheese Cake Recipe - Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base. The perfect pudding to finish any dinner!

Watch how to make the Frozen Peanut Butter Cheese:

I made this cheesecake almost completely with ingredients from the essential Waitrose range. The essential Waitrose range, is a range of products which provide the quality you’d expect from Waitrose at prices you perhaps wouldn’t.

In this recipe I used essential Waitrose Gingernut biscuits, unsalted butter, cream cheese and of course peanut butter, amongst others. I was so impressed by the quality of everything we used. The roasted, salted peanuts for example were fantastic quality and absolutely delicious.

Even better news is that Waitrose have recently lowered hundreds of prices across the essential Waitrose range, whilst keeping the quality that you would expect from Waitrose. I’ll definitely be adding more of the white packaging to my basket in future.

Frozen Peanut Butter Cheese Cake Recipe - Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base. The perfect pudding to finish any dinner!Frozen Peanut Butter Cheese Cake Recipe - Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base. The perfect pudding to finish any dinner!Frozen Peanut Butter Cheese Cake Recipe - Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base. The perfect pudding to finish any dinner!

Tips for making the Frozen Peanut Butter Cheesecake:

  • Do not refreeze the cheesecake after it’s been brought to room temperature. You can store it in the fridge for a day or two, it will just be much softer than the ideal temperature.
  • Do sift the icing sugar, it helps to give the smooth consistency.
  • Use a tin with either a springform (the type where the side unclips) or a removable base.
  • Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
  • The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
  • One final tip, don’t forget to sign up to our newsletter to find out when we post new recipes!

 

What I used to make the No Bake Peanut Butter Cheesecake:

 

How to make the Frozen Peanut Butter Cheesecake:

Peanut Butter Cheesecake Recipe
 
Ingredients
  • 200g essential Waitrose Ginger Nut Biscuits, crushed
  • 100g essential Waitrose Unsalted Butter, melted
  • 450ml essential Waitrose Double Cream + 150ml to decorate
  • 100g Icing Sugar
  • 500g essential Waitrose Full Fat Cream Cheese
  • 340g essential Waitrose Smooth Peanut Butter
  • 100g essential Waitrose Salted Roasted Peanuts
Instructions
  1. Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge.
  2. Meanwhile beat 450ml of the cream until stiff and mix with the icing sugar, cream cheese and peanut butter.
  3. Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
  4. Pop into the freezer for at least 2 hours (or overnight if it makes if you don't need it until the next day).
  5. When you want to serve the cheesecake, remove it from the freezer for about 30 minutes.
  6. Then decorate with the remaining cream, beaten until stiff, and the peanuts. Serve immediately.

Pin the Frozen Peanut Butter Cheesecake recipe for later:

Frozen Peanut Butter Cheese Cake Recipe - Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base. The perfect pudding to finish any dinner!

 

Disclosure: This post was sponsored by Waitrose but as always, all opinions are my own.

The post Peanut Butter Cheesecake Recipe appeared first on Taming Twins.

No Bake Baileys Cheesecake Recipe

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In collaboration with Waitrose

This No Bake Baileys Cheesecake recipe is the perfect pudding for parties or a delicious dessert for Christmas dinner! A light, easy make treat combining Irish cream liqueur with a chocolate topping.

Just like that here we are on the cusp of Christmas. How did that sneak up? My faithful festive favourite book from Nigella is now firmly sitting by my bed and it’s food planning GO (yes, I read recipe books in bed – what can I say, my hunger never ends).

As is my seasonal trend, I’m popping in with this No Bake Baileys Cheesecake recipe to share (you know how I like to celebrate the seasons with a gooey treat – remember the No Bake Creme Egg Cheesecake?)

Waitrose have asked me to share three recipes this week that make me think of the joy of celebrating Christmas with friends and loved ones. Oh Waitrose, how do you manage to get me with the Christmas feels every year?

They have launched the most gorgeous, festive spirited campaign to encourage us to all share food this December.

All you need to do is share a photo on Instagram, Twitter or Facebook of how you’re spending #ChristmasTogether (using that hashtag and tagging them) and you could win an amazing prize or experience to share with a pal. Please pop over and read more about #ChristmasTogether from Waitrose. I would LOVE for one of my readers to win (I’m available to share the experience you win with obvs. Just saying..)

This No Bake Baileys Cheesecake recipe is the perfect pudding for parties or a delicious dessert for Christmas dinner! Light, easy bake combines the Irish cream liqueur with a chocolate topping.Anyway, onto the No Bake Baileys Cheesecake.

A couple of years ago, I had made a new friend. Yes. A new friend, as an adult. Get me. Anna and I met through our children being at school together and it was friendship love at first chitchat. We became hardcore shopping and eating friends. If I’m not messaging her a photo of me in a changing room for advice on a directional sleeve, she is asking me the difference between brands of butter for baking. She’s changed my life immeasurably for the better.

As newish friends, one Christmas Anna invited us over for Boxing Day with the family.

This No Bake Baileys Cheesecake recipe is the perfect pudding for parties or a delicious dessert for Christmas dinner! Light, easy bake combines the Irish cream liqueur with a chocolate topping. She made THE most amazing foodie spread for us to share, such a treat when I’m normally the one cooking.

However, there was a minor Baileys Cheesecake disaster. I won’t go into the gory detail, but just to say, it still tasted delicious when eaten from the tablecloth. Arrghh! Poor Anna. She was mortified. I promised that at some point I would come up with a more reliable No Bake Baileys Cheesecake recipe for her. It’s only taken me a couple of years, but Anna my darling pal – here we go and here’s to much more festive sharing together.

Who will you be sharing food with this festive season? Don’t forget to share your snaps using #ChristmasTogether and tagging Waitrose. Please let me know if you’re a winner!

This No Bake Baileys Cheesecake recipe is the perfect pudding for parties or a delicious dessert for Christmas dinner! Light, easy bake combines the Irish cream liqueur with a chocolate topping.

Tips for making the No Bake Baileys Cheesecake:

  • Do not refreeze the cheesecake after it’s been brought to room temperature. You can store it in the fridge for a day or two, it will just be much softer than the ideal temperature.
  • For the sprinkles I used a combination I made myself of these green stars, green balls and white edible glitter. (These are my favourites after lots of searching! All available on Amazon.)
  • Do sift the icing sugar, it helps to give the smooth consistency.
  • Use a tin with either a springform (the type where the side unclips) or a removable base.
  • Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
  • The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
  • One final tip, don’t forget to sign up to our newsletter to find out when we post new recipes!

 

What equipment I used to make the No Bake Baileys Cheesecake:

 

How to make the No Bake Baileys Cheesecake:

No Bake Baileys Cheesecake Recipe

  • 200 g Oreos (crushed)
  • 80 g essential Waitrose Unsalted Butter (melted)
  • 450 ml essential Waitrose Double Cream
  • 100 g Icing Sugar
  • 600 g essential Waitrose Full Fat Cream Cheese
  • 150 ml Baileys Irish Cream Liqueur

For the topping

  • 200 g Dark Chocolate
  • 1 tbsp Sunflower Oil
  1. Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge.
  2. Meanwhile beat 450ml of the cream until stiff and mix with the icing sugar, cream cheese and Baileys.
  3. Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
  4. Pop into the freezer for at least 2 hours (or overnight if it makes if you don’t need it until the next day).
  5. When you are almost ready to serve the cheesecake, melt the dark chocolate and sunflower oil very gently in a bowl, sitting over a pan of simmering water. (Don’t let the bowl touch the water!)
  6. When the chocolate is melted and combined with the oil, allow to cool for about 10 minutes. It should be body temperature (so you can’t feel it when you touch it with your finger).
  7. Remove the cheesecake from the freezer and take out of the tin (see tips above). Gently drizzle over the chocolate, working quickly. Add decorations.
  8. Serve immediately.

Pin the No Bake Baileys Cheesecake recipe for later:

This No Bake Baileys Cheesecake recipe is the perfect pudding for parties or a delicious dessert for Christmas dinner! A light, easy make treat combining Irish cream liqueur with a chocolate topping.

 

Disclosure: This post was sponsored by Waitrose but as always, all opinions are my own. This post contains affiliate links.

The post No Bake Baileys Cheesecake Recipe appeared first on Taming Twins.


Chocolate Easter Nest Cornflake Cake Recipe

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Easter chocolate cornflake cake giant next with mini eggs and Easter chicks on a pink stand. side view.

This easy GIANT Chocolate Easter Nest Cornflake Cake Recipe is so much fun to make. Simple and really tasty, a fab No Bake Easter make full of chocolate treats.

This post was sponsored by Belling. They asked me to come up with a selection of recipes, using one of their nifty new hobs. Thanks, as always, for your support.

Pink tall milk glass cake stand with chocolate cornflake cake Easter next on with white napkin.It’s been a funny old week here. Lovely Laura who helps me keep on top of all of my social media blog tasks, posted the video for my Mini Egg Cheesecake recipe to my Facebook page. Within about 5 minutes there were notifications popping up everywhere and Easter had definitely come early to Taming Twins.

The Mini Egg Cheesecake recipe was going crazy and taking on a life of its own. Thousands of people were losing their Mini Egg loving minds over my little recipe.

I LOVED the thought that one of my recipes would hopefully bringing so much sweet treat happiness to so many people as spring arrives. Did you see it? Will you make it?! Please let me know how it goes if you do.

A glass bowl with chocolate chunks, a block of butter and golden syrup in.So, feeling Mini Egg love inspired, I came up with this Chocolate Easter Nest Cornflake Cake recipe this week. I always loved making rice crispy cakes at Easter with my Mum or nests using Shredded Wheat.

In this Easter Nest Cornflake Cake recipe, I’ve supersized the idea of Easter nest cakes using a bundt tin. Oh and how cute does it look?

I used my new Belling hob to gently melt my chocolate (more on how to melt it in my tips below). The hob has five burners, so plenty of choice to find the right amount of heat for the job. I find cooking on gas SO much easier, really easy to control and instant heat. Perfect for impatient me.

A saucepan on a gas hob topped with a glass bowl with chocolate and butter and golden syrup in to melt in a Bain Marie.How do you make Easter Nests, Cornflake Cakes or Crispy Cakes?

Chocolate Easter nests are basically the same as cornflake cakes or crispy cakes, just with added Easter chocolate candy in the centre. They are super quick and fun to make.

Start by gently melting chocolate with butter and golden syrup and combine with whichever cereal you fancy. For this recipe I’ve used cornflakes, you can substitute Rice Crispies, Weetabix or Shredded Wheat if you prefer.

Glass bowl of melted milk chocolate with butter and golden syrup for cornflake cake Easter nest.Tips for making the Chocolate Easter Nest Cornflake Cake Recipe:

  • Be careful to heat the chocolate very slowly, either in a heavy pan with the butter and the heat on very very low or, even better, in a Bain Marie (a bowl over a pan of simmering water, letting the steam heat the bowl).
  • What can you do if the chocolate mixture goes lumpy, seizes or starts to burn? If you do overheat the chocolate, a great tip is to add a tablespoon at a time of water and whisk vigorously until it recovers. I know, sounds crazy but it works.
  • I made this Chocolate Easter Nest Cornflake Cake recipe in a simple bundt tin. These tins are under £10 and a great investment as they make SO many different types of cake look impressive! This is the one I’ve used here available on Amazon: Masterclass Non Stick Bundt Tin.
  • If you can’t get the cornflake cake out of the tin, just hold the outside of the tin under a hot running water tap. It will release in just a couple of seconds.

Giant Easter nest cornflake cake, circular with Mini eggs in the centre, small fake yellow chicks on a white plate and a pink stand.What I used to make the Chocolate Easter Nest Cornflake Cake Recipe:

Overhead view of a giant Easter next cornflake cake with mini egg chocolates in the centre.I’d love to know how you got on and what you thought of the recipe if you make these Chocolate Easter Nest Cornflake Cake Recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Easter chocolate cornflake cake giant next with mini eggs and Easter chicks on a pink stand. side view.How to make the Easter Nest Cornflake Cake Recipe:

Easter Nest Cornflake Cake Recipe

This easy GIANT Easter Nest Cornflake Cake Recipe is so much fun to make. Simple and really tasty, a fab no bake Easter make full of candy treats. It uses just 5 store cupboard ingredients – butter, chocolate, golden syrup and cornflakes.. Topped with Mini Eggs of course!

  • 200 g Dark chocolate
  • 4 tbsp Golden syrup
  • 100 g Unsalted butter
  • 170 g Cornflakes
  • 300 g Mixed Easter chocolate eggs
  1. Gently melt the chocolate, syrup and butter. Ideally in a bowl over a simmering pan of water. Stir until smooth and remove from the heat.

  2. Stir in the cornflakes and mix until totally coated and no bare cornflakes remain.

  3. Press into the bundt tin and chill in the fridge until set, about 2 hours.

  4. Remove from the fridge, flip out of the tin and pour your chocolate eggs into the centre. Serve immediately.

Disclosure: This post was sponsored by Belling. As always all opinions are truthful. This post contains affiliate links.

The post Chocolate Easter Nest Cornflake Cake Recipe appeared first on Taming Twins.

Hot Cross Bun Bread and Butter Pudding Recipe

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Overhead shot of a hot cross bun bread and butter pudding with a spoonful taken out.

This Hot Cross Bun Bread and Butter Pudding is the perfect warming Easter dessert. Really simple to make using the traditional Easter Hot Cross Buns. It’s also a great way to use up leftover buns, milk and cream. This Easter Pie is the tastiest end to your Easter lunch!

This post was sponsored by Belling. They asked me to come up with a selection of recipes, using one of their nifty new ovens. Thanks, as always, for your support.

Overhead shot of hot cross bun bread and butter pudding in a cream coloured dish on a yellow striped cloth.Easter is one of my favourite times of year (and not just because it’s Creme Egg Cheesecake time). It marks the fact that spring has sprung and suddenly everything feels fresh and bright again – hurrah!

Also, it’s a chance to spend four whole days of free time with no work, with the people we love, sharing delicious food (obvs). I ask you, what could be better than celebrating with chocolate?

Celebrating with Hot Cross Bun Bread and Butter Pudding of course!

Measuring jug filled with milk and cinnamon on a white background.This pudding is so easy to make, you start with (ideally slightly stale hot cross buns), butter them and chop them into chunks. Pop them into a greased baking dish and then pour over a milk, cream and egg mixture. George and Harri love helping and squelching the milk and eggs mixture into the hot cross buns.

How do you make a bread and butter pudding?

A basic bread and butter pudding is yeasted bread products, (so a plain white loaf, or croissant, or one of my favourites, pain au chocolat) soaked in a dairy and egg mixture and baked. It works best if the bread is slightly stale as it holds its shape a little better.

You then leave the liquid to soak in and pop the bread and butter pudding in the oven until it is set and crispy on top. Classic English dessert.

Hot cross bun bread and butter pudding recipe soaking before baking in a cream coloured Le Creuset dish.What are the ingredients in a bread and butter pudding?

You can use any yeasted bread product you fancy or have left over. It’s really fun to experiment with brioche bread and butter pudding, panettonne bread and butter pudding at Christmas, or in this case, hot cross buns!

The dairy liquid mixture is sometimes just milk and eggs. In this recipe I’ve substituted some cream to add a richer taste. I also use a little sugar and cinnamon for added flavour.

You could try adding a handful of chocolate chips if you fancy. George and Harri love that.

Belling Oven with hot cross bun bread and butter pudding baking.I made this recipe in my new Belling oven which I’ve mentioned in lots of recipes recently. (Did you try the Sweet Potato Cottage Pie? Oh my goodness. Finding one of those hiding in the freezer this week, I was so grateful to Sarah of a week ago for making TWO of those beauties.)

The Hot Cross Bun Bread and Butter Pudding puffed up beautifully whilst I watched patiently. I love the big glass door and bright light to let me spy on my creations.

 

Tips for making the Hot Cross Bun Bread and Butter Pudding:

  • Be sure to let the liquid soak into the bread for a while (about 30 minutes) if really helps give you that fluffy texture when baked.
  • Stale hot cross buns are best, but don’t worry if you don’t have any. You could cheat and toast them lightly on each side first before buttering and cutting up but either way, it’s not VITAL.
  • Use a fairly shallow dish so that you get plenty of nice crunchy topping.
  • What to serve with this bread and butter pudding? I like ice cream best, but you could serve whipped cream or custard too.

Side angle view of a hot cross bun bread and butter pudding on a yellow and green stripe tea towel.I’d love to know how you got on and what you thought of the recipe if you make this Hot Cross Bun Bread and Butter Pudding recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Overhead shot of a hot cross bun bread and butter pudding with a spoonful taken out.

How to make the Hot Cross Bun Bread and Butter Pudding recipe:

Hot Cross Bun Bread and Butter Pudding

This Hot Cross Bun Bread and Butter Pudding is the perfect warming Easter dessert. Really simple to make using the traditional Easter Hot Cross Buns. It’s also a great way to use up leftover buns, milk and cream. This Easter Pie is the tastiest end to your Easter lunch!

  • 6 Hot cross buns
  • 100 g Unsalted butter (Plus extra for greasing your dish)
  • 200 ml Double cream
  • 250 ml Semi skim milk
  • 3 Eggs
  • 50 g Caster sugar
  • 2 tsp Ground cinnamon
  1. Pre-heat oven to 170C.

  2. Split the hot cross buns in half and butter them. Reserve 3 ‘tops’ and chop the rest into small chunks. Put into a buttered baking dish.

  3. Mix the cream, milk, eggs, sugar and cinnamon together and pour over the hot cross buns. Allow to soak in well for about 30 minutes.

  4. Bake in the preheated oven for 30 – 40 minutes until the egg mixture is just set and the top is golden and crispy.

The post Hot Cross Bun Bread and Butter Pudding Recipe appeared first on Taming Twins.

Salted Caramel Cheesecake Recipe – Easy No Bake Recipe!

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Side view of salted caramel cheesecake with dripping caramel on a white plate.

This Salted Caramel Cheesecake recipe is a super easy to make, no bake cheesecake recipe. A delicious dessert, light and creamy with the rich flavours of salted caramel. A buttery biscuit base topped with whipped cream cheese and salted caramel. The must make pudding for Salted Caramel fans!

Side view of salted caramel cheesecake with dripping caramel on a white plate.Some foodie trends come and go, but Salted Caramel doesn’t seem to be going anywhere. I love it just as much now as I did when I first discovered it in BBC Good Food Magazine about a hundred years ago (okay, maybe ten years ago). But who can even remember life before Salted Caramel?!

It was inevitable that at some point it would find it’s way into a cheesecake recipe of mine. What sweet treat can’t be made better by adding it to a cheesecake I ask you?

Whipped double cream in a silver bowl with blue spatula for no bake cheesecake.This Salted Caramel Cheesecake is so loved here, it’s my go to recipe to make for friends for dinner parties and get togethers. Quick to make and easily prepare in advance.

Start by crushing your biscuits, I use digestive biscuits but you could swap in your favourite (Hob Nobs perhaps?). Mix them with the melted butter and press into a 7″ round loose bottom tin (I use one like this loose bottom tin, £9 on Amazon).

Then beat your double cream until stiff, add your sugar, cream cheese, lemon juice and caramel. Dollop it on top of the biscuit base and splodge (technical term) lumps of caramel in too. Recipe for salted caramel heaven right there.

Drizzle and spoon of caramel for no bake salted caramel cheesecake on white background.

Tips for making the Salted Caramel Cheesecake recipe:

  • This will be a softer consistency that it’s Creme Egg cousin, that’s because of the caramel swirled through. So I find it’s best to pop it into the freezer to set rather than the fridge. Then once it’s finished, keep it in the fridge and serve straight from the chiller. Don’t leave it to come to room temperature as it will become a bit too soft. No less delicious, but a bit messy.
  • Make sure you buy the Caramel by Carnation, rather than condensed milk! Or you can use homemade caramel following my recipe here: 10 Tips for Slow Cooked Caramel
  • You could try using McVities Caramel Digestives for the biscuit base, I haven’t tried it but please let me know if you do!

 

My original cheesecake post with tips and advice is here: Creme Egg Cheesecake. Please read the tips, they will really help you get the perfect cheesecake, first time.

Salted caramel cheesecake, no bake on a white plate and white marble background.Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Salted Caramel Cheesecake recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Slice of salted caramel cheesecake with caramel dripping down the edge of the slice on a white plate with fork.

 

How to make the Salted Caramel Cheesecake:

Salted Caramel Cheesecake

This Salted Caramel Cheesecake recipe is a super easy to make, no bake cheesecake recipe. A delicious dessert, light and creamy with the rich flavours of salted caramel. The must make pudding for Salted Caramel fans!

  • 250 g Digestive biscuits
  • 125 g Butter (Unsalted, melted)
  • 450 ml Double cream (Whipped until it forms medium soft peaks (like soft serve ice cream))
  • 100 g Icing Sugar (Sifted)
  • 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
  • Juice of half a lemon
  • 794 g Carnation Caramel ((2 x 397g tins))
  • Sea salt flakes
  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I’m lazy!)

  2. Mix with the melted butter and press into your 7″ tin.
  3. Combine the whipped cream, icing sugar, cream cheese, lemon juice and half of one tin of caramel (about 200g). Fold in gently until fully combined.

  4. Smooth on top of the biscuit base, dotting the remainder of one of the tins of caramel through it as you go (about 200g) and flatten the top with the back of a spoon or a palette knife if you have one.

  5. Pop into the freezer for 2 hours or into the fridge over night.

  6. Remove the cheesecake from the tin.

  7. Pour the rest of the caramel over the top. Sprinkle with the sea salt.


The post Salted Caramel Cheesecake Recipe – Easy No Bake Recipe! appeared first on Taming Twins.

No Bake Rocky Road Cheesecake Recipe

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No Bake Rocky Road Cheesecake - chocolate cheesecake piled with marshmallows and treats and drizzled with dark chocolate, on a white plate with marshmallows sprinkled.

An easy No Bake Rocky Road Cheesecake Recipe – A chocolate cheesecake packed with marshmallows and topped with melted chocolate. No bake buttery biscuit base with cream cheese and whipped cream topping. A delicious dessert cake for any special occasion. Also easily adaptable to be Gluten Free.

This post was sponsored by Waitrose to show you some of my favourite items from the essentials Waitrose range. Thanks as always for your support.

No Bake Rocky Road Cheesecake - chocolate cheesecake piled with marshmallows and treats and drizzled with dark chocolate, on a white plate with marshmallows sprinkled.Rocky Road is one of my favourite, go to, easy peasy treats to make. George and Harri love helping me bash biscuits and mix a batch up and if never fails to please when you deliver a tin of the chocolatey treat to a grateful friend.

It was inevitable that I’d make a cheesecake version at some point wasn’t it?! So here you have it, my sparkly new No Bake Rocky Road Cheesecake recipe.

essential Waitrose ingredients laid on a white marble background, including cream cheese, butter, marshmallows and cream.Waitrose asked me to test out their essential Waitrose range this week. I made this No Bake Rocky Road Cheesecake recipe using mainly ingredients from the range.

The essential Waitrose range, is a range of products which provide the quality you’d expect from Waitrose at prices you perhaps wouldn’t.

In this recipe I used essential Waitrose mini marshmallows (perfectly light and fluffy), cream cheese, unsalted butter (ideal for baking) and double cream. I also made our favourite Chicken Fajita Pasta Bake earlier this week using the essential Waitrose range.

I was so impressed by the quality of everything we used, loved the simple packaging and great, reliable quality of some of my favourite products. They’ll definitely feature regularly in my basket from now on.

Butter and biscuit no bake cheesecake base in silver loose bottomed cake tin on grey background for rocky road cheesecake recipe.How do you make a No Bake Cheesecake biscuit base?

Crush biscuits of your choice until they are even sized, sandy lumps. Add in melted butter and mix well. I do both of these steps in a food processor which makes it super easy.

In this recipe chocolate digestive biscuits are used to give an extra chocolatey kick. If you use plain (non chocolate biscuits) you may need to add a little extra butter as the mixture will be more dry.

Then press the mixture into a loose bottomed tin. Don’t press too hard or it will become impossible to cut when chilled, just until it’s compacted.

Milk chocolate pouring into no bake cheeseHow do you make a Chocolate No Bake Cheesecake?

This no bake chocolate cheesecake recipe is so simple and easy to make. The chocolate chills and helps it to remain stable. I use milk chocolate to give a subtle creamy taste but feel free to substitute dark chocolate in the cheesecake if you’d prefer.

Be careful to let the chocolate cool for just a couple of minutes before you stir it into the cream and cream cheese mixture. If it’s too hot it will make the mixture sloppy, but if it goes too cold the chocolate will clump when it touches the cold mixture.

Chocolate cheesecake topped with marshmallows and drizzled dark chocolate on white plates on a grey background - Rocky Road Cheesecake.How long does it take for a No Bake Cheesecake to set?

Three hours is the minimum time you should allow for your no bake cheesecake to set in the refrigerator. Overnight is even better and will give you a much firmer cheesecake.

If you are in a rush you can set for one – two hours in the freezer but I find that a little unpredictable as sometimes they don’t set quite as evenly. Moral of the story, if you have time, the fridge overnight is best.

Can you freeze a No Bake Cheesecake?

Yes you can freeze this Chocolate No Bake Cheesecake before you add the topping. Keep it in the tin and freeze until you’re ready to use it (in line with the freezing recommendations on the ingredients list).

Then defrost in the fridge overnight and top with the marshmallows and chocolates before serving.

Overhead photo of a rocky road cheesecake recipe with Waitrose mini marshmallows in shot on a grey scratched metal backfground.

Top tips for making the No Bake Rocky Road Cheesecake Recipe:

  • This recipe is super easy to make gluten free. Just replace the regular chocolate digestive biscuits with a gluten free biscuit.
  • Be careful to let the chocolate cool for just a couple of minutes before you stir it into the cream and cream cheese mixture. If it’s too hot it will make the mixture sloppy, but if it goes too cold the chocolate will clump when it touches the cold mixture.
  • The consistency should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
  • When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
  • An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife
  • Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
  • Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
  • The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
  • Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving. Situation saved.

 

Close up photo of the top of a rocky road cheesecake no bake cheesecake recipe piled with marshmallows and drizzled with chocolate.

Fancy some other No Bake Cheesecake recipes? How about my Frozen Peanut Butter Cheesecake or my No Bake Salted Caramel Cheesecake Recipe?

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this No Bake Rocky Road Cheesecake recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Rocky Road Cheesecake with a slice cut out showing pink and white mini marshmallows inside and on top.

How to make the No Bake Rocky Road Cheesecake Recipe:

No Bake Rocky Road Cheesecake

An easy No Bake Rocky Road Cheesecake Recipe – A chocolate cheesecake packed with marshmallows and topped with melted chocolate. No bake buttery biscuit base with cream cheese and whipped cream topping. 

  • 230 g Digestive Chocolate Biscuits
  • 100 g Butter (Unsalted, melted)
  • 550 ml Double cream (Whipped until stiff)
  • 100 g Icing Sugar (Sifted)
  • 500 g Cream cheese (Full fat)
  • 300 g Milk chocolate (Melted and cooled)
  • 75 g Mini marshmallows

For the topping

  • 100 g Dark chocolate
  • Marshmallows and chocolate bars of your choice
  1. Crush the biscuits until they look like lumpy sand. (I do mind in a food processor because I’m lazy!)

  2. Mix with the melted butter and press into your 7″ tin.
  3. Mix the whipped double cream, icing sugar and cream cheese until fully combined. Stir in the melted cooled and chocolate and mini marshmallows.

  4. Spoon on top of the biscuit base. Smooth the top with the back of a spoon or a palette knife if you have one.

  5. Chill for at least 3 hours or even better, over night.

  6. Use my knife tip (above) to remove the cheesecake from the tin.
  7. Pile the additional marshmallows and chocolates on top.

  8. Melt your dark chocolate and when slightly cooled drizzled on top. 

The post No Bake Rocky Road Cheesecake Recipe appeared first on Taming Twins.

EASIEST EVER No Bake Oreo Cheesecake Recipe

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Side angle photo of a no bake Oreo cheesecake on two white plates. Drizzled with dark chocolate, topped with piped whipped cream and topped with mini Oreos and a pack of Oreo cookies in the background on dark grey background.

This SIMPLE No Bake Oreo Cheesecake Recipe is a must make. A no bake dessert, it’s quick AND delicious. Cream cheese and cream whipped with Crushed Oreos, on a buttery Oreo biscuit cookie base. Add some chocolate topping and it looks as impressive as it tastes. Ssshhh, don’t tell anyone it’s secretly super easy to make!

Side angle photo of a no bake Oreo cheesecake on two white plates. Drizzled with dark chocolate, topped with piped whipped cream and topped with mini Oreos and a pack of Oreo cookies in the background on dark grey background.I made this No Bake Oreo Cheesecake recipe without much of a plan really, to take to a friend’s party. It appeared in my Instagram Stories that day and SO many people asked for the recipe. I selflessly made it again to photograph it for you (and eat it – it’s a hard job!).

This recipe is based on this really simple No Bake Cheesecake recipe of mine (which has proved very popular – 2 million views and counting!)

Hope you like this recipe, it’s a real show stopper to impress a crowd with. But sshhh, don’t tell anyone – it’s actually really easy to make.

Spoonful of crushed Oreo biscuit cookies over the inside of a Magimix food processor for the base of a No Bake Oreo Cheesecake Recipe.How do you make an Oreo Cheesecake?

Make a simple biscuit base with crushed Oreos and then top with deliciously light and creamy filling. Whipped double cream, icing sugar and cream cheese with more crushed Oreos.

When the cheesecake is set, top with melted dark chocolate, more cream and Oreos. So easy and delicious.

How do you make an Oreo crust?

A buttery Oreo crust is made with crushed up Oreo cookies mixed with melted butter.

I like to crush my Oreos in a food processor as it’s so quick and saves lots of mess. If you don’t have one, just pop them into a strong plastic bag and bash well with a rolling pin.

Silver round baking tin filled with No Bake Oreo Cheesecake Base ready to be smoothed out with purple spatula in shot.

How long do you need to chill a No Bake Oreo Cheesecake for?

A No Bake Cheesecake needs to be chilled in the fridge for at least 4 hours, or ideally overnight.

If you’re in a push you can pop it into the freezer for 2 hours, and then allow 20 – 30 minutes to come to room temperature before serving. This is fine, but the consistency is a little less predictable than when chilled slowly.

What is the best tin to use to make a No Bake Oreo Cheesecake in?

This recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow.)

You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.

Side angle photo of a no bake Oreo cheesecake on two white plates. Drizzled with dark chocolate, topped with piped whipped cream and topped with mini Oreos and a pack of Oreo cookies in the background on dark grey background.

How many calories are in a slice of No Bake Oreo Cheesecake?

There are * calories in this No Bake Oreo Cheesecake per slice. Obviously not health food, but I like to think that homemade treats, without mountains of chemicals, enjoyed in moderation as an occasional treat, are better than mass produced desserts.

Is No Bake Oreo Cheesecake vegetarian?

Yes! This recipe for No Bake Oreo Cheesecake does not use gelatine to set it, just firmly whipped double cream and plenty of chilling in the fridge time, meaning that it is suitable for vegetarians.

Side angle photo of a no bake Oreo cheesecake on two white plates. Drizzled with dark chocolate, topped with piped whipped cream and topped with mini Oreos and a pack of Oreo cookies in the background on dark grey background.

Tips for making this No Bake Oreo Cheesecake recipe:

  • The consistency of this no bake cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
  • When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
  • This recipe uses plenty of lemon juice to balance out the sweetness of the Oreo cookies. Please add a little at first and test the mixture and adjust to your own taste.
  • An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife
  • Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
  • I would stick to Philadelphia cream cheese for this (and full fat) it seems more stable than supermarket own brands.
  • Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the no bake cheesecake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
  • The recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
  • Oreo Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.

Fancy some other easy cheesecake recipes? How about my No Bake Nutella Cheesecake or my No Bake Rocky Road Cheesecake?

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Simple No Bake Oreo Cheesecake recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

How to make the Simple No Bake Oreo Cheesecake Recipe:

No Bake Oreo Cheesecake Recipe

This SIMPLE No Bake Oreo Cheesecake Recipe is a must make. A no bake dessert, it’s quick AND delicious. Cream cheese and cream whipped with Crushed Oreos, on a buttery Oreo biscuit cookie base. Add some chocolate topping and it looks as impressive as it tastes. Ssshhh, don’t tell anyone it’s secretly super easy to make!

For the base:

  • 75 g Butter (Unsalted, melted)
  • 150 g Oreos (Crushed)

For the cheesecake filling:

  • 450 ml Double cream
  • 560 g Full fat cream cheese
  • 75 g Icing sugar
  • 2 Lemon, juice only (Please see recipe tips section above)
  • 250 g Oreos (Crushed very finely)

For the decoration:

  • 150 g Dark chocolate (Melted and cooled)
  • 150 ml Double cream
  • 75 g Mini Oreos (You may need more or less depending on how many swirls you pipe!)
  1. Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge.

  2. Meanwhile beat 450ml of the double cream until stiff and mix with the icing sugar, cream cheese, lemon juice and finely crushed Oreos.

  3. Remove the base from the fridge and add the cheesecake mixture, smoothing the top.

  4. Pop into the fridge for 4 hours (or overnight if it makes if you don’t need it until the next day).

  5. Bring out of the fridge, remove from the tin (see tips above), drizzle over melted chocolate, pipe remaining whipped cream and decorate with Mini Oreos. 

The post EASIEST EVER No Bake Oreo Cheesecake Recipe appeared first on Taming Twins.

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