Thursday 27 March 2014

Oreo cheesecake in shot glass!!

Watch everyone's eyes light up when you bring out this fantastic cheese cake!! The best part is it has been given a twist of a glass dessert which one can relish individually.. Bliss!




Ingredients:

Cookie Base:
8 Oreo sandwich cookies
2 tablespoons melted butter

Filling:
1 cup heavy whipping cream
8 oz. softened cream cheese
1 teaspoon vanilla extract
4 tablespoons sugar
1 teaspoon lemon juice

Garnish:
Mini chocolate chips/ cherry pie filling/ additional Oreos


Method:

1. Crush Oreo cookies in a blender or food processor to create crumbs. Stir with melted butter and divide between 4 serving glasses. Set aside.
 
2. In a large mixing bowl, whip cream until stiff peaks form. Set aside.
 
3. In another large bowl, mix cream cheese, vanilla, sugar and lemon juice until smooth. Fold in whipped cream. Spoon evenly between 4 serving glasses and refrigerate until ready to serve.
 
4. Top with chocolate chips or cherry pie filling and serve.

Happy Baking!

Tuesday 25 March 2014

Super licious Mocha Sponge Cake!



A twist to boring sponge cakes! Try out this heavenly combination of coffee and chocolate, a real hit among all coffee lovers!!!


Prep Time: 40min
Cook Time: 20min
Total Time: 1hr 


Servings: 8



Ingredients
  • 175g (6 oz) butter
  • 175g (6 oz) caster sugar
  • 150g (5 oz) flour
  • 25g (1 oz) cocoa powder
  • 1 tbsp water mixed with 1 tsp instant coffee granules (or coffee essence)
  • 3 small eggs
Filling
  • 50g (2 oz) butter
  • 1 tsp instant coffee granules in 1 tsp water
  • 1 tbsp cocoa OR 25g (1 oz) melted chocolate
  • 75g (3 oz) icing sugar, or as needed 

Method
  1. Preheat the oven to 180 C / Gas mark 4.
  2. Cream butter and sugar. Add in eggs and coffee. Sieve in flour and cocoa (drinking chocolate will leave you with granulated sugar in your sieve!). Combine well.
  3. Divide batter into two 18cm (7 in) greased and floured sandwich tins. Bake for 20 to 25 minutes in the preheated oven.
  4. Do the skewer or bounce test and leave to cool 5 minutes in the tin before turning on to the rack.
  5. For the filling, cream the butter until almost white. Add in flavourings and icing sugar. Spread over one half of the cake when they are cool. Turn the other upside-down so the domed top sits on the buttercream. Ice with chocolate, coffee or a mixed icing, or melted chocolate with added coffee!
Happy Baking!