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Blueberry Cheesecake (No Bake)
Blueberry Cheesecake (No Bake)
We had a wonderful summer this year. The weather gods blessed us with ample sunshine, bright days and warmth. Isn’t it crazy what a little good weather can do to a person? The blue skies and good vibes crept our way after many years with the beaches overcrowded and walking streets full of cheer. One of my favourites things about summer is the wealth of fresh berries it brings Blueberries,…
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(via Lemon Drizzle Cake Bars)
Banoffee Millionaires Shortbread
One again, we are back with another millionaires shortbread recipe. This time we are putting a twist on the banoffee pie, using bananas with our salted caramel (more…)
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Four Layered Fridge Tart Recipe
I am always on the lookout for new recipes.The recipes I do research, have to contain three vital words in my culinary dictionary. SIMPLE. QUICK. EASY. My fingers have been twitching to try something new and I have been craving a dessert of sorts for a while. I have my own cheesecake recipe which is a bit time consuming and I wasn't in the mood to bake either. I searched for something bake-free that I could just pop in the fridge. I found a four layered fridge tart, or known to some as "sex in a pan". Ok, I wouldn't go that far as to say, that it is that, but its quite simple, quick and easy to make. This is my version. I used: 1 packet chocolate tennis biscuits 3-4 tablespoons margarine 250ml whipping cream 1 tub smooth cream cheese ½ cup icing sugar 1 tablespoon powdered gelatine dissolved in 2-3 tablespoons of boiling water 1 packet of chocolate instant pudding + 400ml cold milk 1 packet of vanilla instant pudding + 400ml cold milk 2 tablespoons cocoa powder ½ cup grated chocolate My method Crush biscuits with a rolling pin till fine. Melt butter in microwave and combine mixture to make biscuit base. Press the biscuit mixture down into a buttered dish with your hands. I used a 20x30cm pan. Set aside in the fridge to firm while you're busy with the filling. Beat cream till soft peaks form and divide evenly between two bowls. Take one half of the cream and beat in the cream cheese and icing sugar. Mix in the gelatine quickly and when fully combined pour over onto biscuit base. Rest in the fridge for 10 minutes. Make pudding as per packet instructions. Pour over chocolate pudding first. With a sieve sprinkle the chocolate layer with a thin layer of cocoa powder. Add vanilla pudding next. Top with the remaining whipping cream and sprinkle with grated chocolate. Refrigerate till set. Easy does it. Enjoy!
Recipe: Chocolate Lime Pie
Recipe: Chocolate Lime Pie
I love Florida! I am really just a big kid and Orlando holds a special place in my heart, since it’s where the grown ups are allowed be big kids too!
It was here that I discovered the famous Key Lime Pie! Everytime I eat a piece, it gives me a holiday feeling! What could be better than that?
There is something……. and that’s CHOCOLATE!!
Now, I don’t like to call this a “Key Lime Pie” simply…
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Brownie Biscuit Bar
Ingredients: 200g Digestive Biscuits 100g Melted butter 200g Dark chocolate 175g Butter 350g Caster Sugar 130g Plain Flour 3 Eggs 100g Milk Chocolate Mini Smarties
Place the digestives into a food processor.
Blitz until formed into biscuit crumbs
Add melted butter and mix.
Press the biscuit mixture into a lined oven proof dish and put aside to cool.
In a microwave safe add chocolate and…
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Brownie Bar
Ingredients: 200g Gingernut and custard cream biscuits 50g Butter 100g Dark chocolate 75g Butter 160g Caster Sugar 70g Plain Flour 2 Eggs 100g Milk Chocolate Decorations ( Smarties, sprinkles)
In a food processor add the gingernut and custard cream biscuits, blitz until crumb like texture.
Melt the 50g of butter and pour into the crumb mixture and mix well.
Press into a baking paper lined oven…
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Biscuit Brownie Cake Crumble Top
Biscuit Brownie Cake Crumble Top
Another Tejal Creation was made in the kitchen!
Ingredients: 200g Shortcake Biscuits 100g Butter 140g Milk Chocolate 120g Butter 1/4 Tsp Salt 10g Cocoa Powder 150g Light Brown Sugar 150g Self Raising Flour 4 Eggs 100g Crumble mix (50g Flour Plain, 25g Caster Sugar, 25g Cold Butter)
Into a food processor add 200g of biscuits ( I used shortcake biscuits).
Whizz up until all crumbled into fine…
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