Baked Vanilla Cheesecake Recipe🍰

This was my first time to ever make a baked cheesecake and my family were delighted when I served them this slice of heaven after dinner today.

ingredients

  • 150 g Caster Sugar
  • 3 large Eggs
  • 1 Lemon Zest
  • 300 ml SuperValu Sour Cream
  • 2 tsp Vanilla Extract
  • 150 g SuperValu Rich Tea Biscuits
  • 85g Butter
  • 280 g Cream Cheese X 3
  • 1 portion Raspberry Coulis
  • 1 portion Fresh Berries

method

  • Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper.
  • To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes. 
  • Using an electric whisk, blend the cream cheese and caster sugar until smooth.
  • Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
  • Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface. 
  • Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks. 
  • Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis. I also dusted the cheesecake with icing sugar.


Jo

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https://supervalu.ie/real-food/recipes/baked-vanilla-cheesecake?ref=meal_planner

Cinnamon French Toast with Rich Dark Cherry Yogurt Recipe🍞

I have never made French Toast before so I was looking forward to trying this delicious recipe by Glenisk. The French Toast is served with Glenisk Organic Greek Style Rich Dark Cherry Yogurt. This recipe turned out great and I would definitely make this French Toast again for a treat.

1-2 tsp Cinnamon
4 Medium eggs
1 tbsp Vanilla Essence
8 Slices Whole meal/brioche or sourdough bread
2 tbsp Oil
200g Glenisk Organic Greek Style Rich Dark Cherry Yogurt

Garnish (optional)
Fresh fruit and icing sugar

 

Crack the eggs into a bowl and whisk, add vanilla essence and combine. Place a pan on medium heat. Drizzle with oil.

Pick the bread up with a fork and dip back and front in egg mixture, do this one at a time.

Transfer the egg dipped pieces of bread to the preheated pan and fry for a minute on either side until golden and the egg mixture is cooked.

Sprinkle French toasts with cinnamon and icing sugar and serve with Dark Cherry Yogurt and fresh fruit.


Jo

https://glenisk.com/recipes/cinnamon-french-toast-with-dark-cherry-yogurt

Mocha and Hazelnut Overnight Oats Recipe🥣

This recipe is by Glenisk and serves 2.

  • 120g Flahavan’s Organic Oats
  • 300g Glenisk BIO Organic Vanilla Yoghurt
  • 60ml cold coffee
  • 2 tbsp maple syrup
  • 2tsp cocoa powder
  • 2tbsp chocolate chips
  • 2 tbsp chopped hazelnuts

Add the oats, 240g yogurt, cold coffee, maple syrup, chocolate chips, and cocoa powder to a bowl and mix well. If you find the consistency is too thick for your taste, simply add some milk to loosen.

Cover with cling wrap and place in the fridge overnight.

Top with chocolate chips and chopped hazelnuts and enjoy!

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https://glenisk.com/recipes/mocha-overnight-oats

Classic Vanilla Fairy Cakes Recipe🧁

These vanilla fairy cakes are a lovely treat with a nice cup of tea. This is an easy recipe by Supervalu to follow.

ingredients

  • 2 large fresh eggs
  • 120g Self-Raising flour
  • 4oz Butter
  • 225g Icing sugar
  • 120g Sugar
  • 1 tsp Vanilla essence
  • 1 tsp Water
  • Sweets or Hundreds and Thousands

method

  • Preheat your oven to 180°C, gas mark 4. Prepare your baking tray. If you are using a deep fill muffin tin, you will need 8 muffin liners. Or, if you are using a standard fairy cake size tin you will need 12 standard sized liners.
  • Into a large mixing bowl place your eggs, granulated sugar, softened butter, self raising flour and vanilla essence.
  • Using the whisk attachment of your blender or mixer, blend all the ingredients together. Remember to start on a low speed so that the flour can become incorporated into the cake batter without being sprayed out of the bowl.
  • Mix the cake batter just until it looks smooth and there are no lumps.
  • Divide the cake batter among the cake liners. Place the tray into the oven in a central shelf and bake for 15 minutes.
  • Check to see if the cakes are cooked by pressing gently on the centre of the cakes. If they spring back up easily, then remove from the oven and place on a cooling tray. If they need some more time, place back in the oven and check after a further 2 minutes.
  • Once cooled, mix your icing sugar with the water until it forms a smooth thick paste. Transfer a small blob of icing onto each cake and use a knife to spread the icing around.
  • Decorate as required with sweets while the icing is still wet to ensure the sweets stick.

.

Jo

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https://supervalu.ie/real-food/recipes/classic-vanilla-fairy-cakes

Sticky Toffee Pudding Recipe🍮

This recipe is by The Happy Pear and serves 4-6.

🥦Suitable for vegans

Ingredients

  • 200g pitted dates chopped
  • 200ml of boiling water
  • 75g sunflower oil
  • 2 tbsp molasses or treacle/maple syrup
  • 1 tsp vanilla extract
  • 50g coconut sugar
  • 2 tbsp ground flax seeds
  • 6 tbsp water
  • 150g white flour
  • 1 tbsp baking powder
  • 1 tsp baking powder

method

  • Preheat the oven to 180 degrees. Chop the dates into small pieces ensuring there are no hidden stones in the middle.
  • In a bowl, pour the boiling water over the dates and leave to sit.
  • Make 2 flax eggs by mixing the ground flax seeds and the water in a mug, mix well and leave to sit for 5 minutes.
  • In another bowl add the sunflower oil, vanilla extract and treacle and mix until homogeneous.
  • Mix together the flour, sugar, baking soda and baking powder in a large bowl.
  • In a food processor blend the dates and water till you reach a smooth caramel like texture.
  • Make a well in the centre of the dry ingredients and mix in the flax eggs, date mixture and sunflower and treacle mix until well combined.
  • Line a baking tray approx 34cm (13 inches) x 34cm (inches) with baking parchment and pour in the cake batter.
  • Level out and put in the oven to bake at 180 for 30 minutes.
  • Take the cake out of the oven and allow to cool. Cut into brownie shaped pieces and serve with vanilla icecream and/or toffee poured on top


Jo

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Tiramisu Recipe☕

Happy World Chocolate Day 🍫 My friend Niamh sent me this recipe by recipetineats and serves 6-8. There are lots of Tiramisu recipe variations online. This recipe does not use whipping cream and uses raw eggs. ‘There’s layers to this s***player, Tiramisu, Tiramisu’-Macklemore.

ingredients

  • 3 eggs (yolks and whites separated)
  • 110g caster sugar
  • 1/2 tsp vanilla extract
  • 250g mascarpone
  • 1 1/4 cups black coffee (hot and strong)
  • 2 tbsp (or more!) liquor (I used Baileys)
  • 24-30 lady fingers,pavesini or savoiardi biscuits
  • Cocoa for dusting

METHOD

  • Beat yolks and sugar using an electric whisk on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
  • Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  • Clean bowl and whisk. Add egg whites and beat until its stiff (should be all white foam)
  • Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined- don’t bash out all the air in the egg whites!
  • Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a dish (20cm square dish or bowl).
  • Spread over half the cream, then top with another layer of coffee dipped biscuits.
  • Spread with remaining cream.
  • Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.
  • Dust with cocoa powder just before serving.

Fam feedback

Rating: 4 out of 5.

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https://www.recipetineats.com/easy-tiramisu/

Millionaires Shortbread Recipe🍫

This recipe is by Rozanna Purcell (Natural Born Feeder) and serves 9.

Shortbread squares can be kept in the fridge for 7 days.

🌾Suitable for Vegetarians

ingredients

For the base you will need:

  • 300g oats blended into a flour
  • 100g ground almond
  • 4 tablespoons maple syrup
  • 4 tablespoons coconut oil (melted)

For caramel sauce you will need:

  • 160g tahini
  • 3 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 4 tablespoons maple syrup

Method

  • Using an electric whisk, mix and press into a lined 20cm tin. Bake for 15 minutes at 180 degrees C. Let cool before adding the caramel sauce.
  • Once the base is baked, allow to cool for 15 minutes before adding the caramel sauce. Mix to combine and pour over the baked shortbread.
  • Place in the fridge or freezer to set.
  • Once the caramel has set, pour over 100g melted chocolate and set in the fridge.

Fam FeedBack:

Rating: 3 out of 5.

Jo

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May, 2020

Carrot cupcakes Recipe🥕

This is a Happy Pear recipe and makes 12-18 muffins.

ingredients

  • 160ml sunflower oil
  • 3 tbsp ground flax seeds
  • 170g maple syrup
  • 200g finely grated carrots
  • 75g walnuts
  • 200g gluten free flour/ white flour if not gluten intolerant
  • 1tsp vanilla extract
  • 2tsp baking powder
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • For the icing:
  • 200g vegan cream cheese
  • 90g coconut oil
  • 75g agave syrup
  • 25g walnuts to garnish

Method

  • Add ground flax seeds to 9tbsp water, mix well and leave for 5 mins. Preheat oven to 180°C.
  • Roughly chop the walnuts.
  • Sieve and mix dry ingredients in a large bowl (walnuts, flour, baking powder, baking soda, salt, allspice).
  • In another bowl, add all the wet ingredients (sunflower oil, grated carrots, maple syrup, vanilla extract, flax, egg) and mix well.
  • Add wet ingredients to dry ingredients and mix well.
  • Take a standard 12 muffin tray and line with cupcake liners. Divide the mixture evenly. Bake at 180° for 20 minutes.
  • Icing (can be made the night before) Add ingredients in a pot and heat whisking regularly till coconut oil melts. Once coconut oil has melted, remove from heat. Mix using a hand blender or whisk. Leave to cool in the fridge.
  • Take the muffins out of the oven and let cool fully. Once fully cool ice the cupcakes using either a piping bag or a spoon. Ice muffins, add a walnut on top and enjoy!

Fam feedback:

Rating: 5 out of 5.


Jo

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May, 2020

Three Ingredient Muffins Recipe🍌🍯

This recipe is by the Food Anatomist. These muffins are quick and easy to make and can be enjoyed as a mid-morning snack or with a bowl of ice-cream✨

ingredients

For the cupcakes:

Oats, 1 cup

Bananas, x3 large

Cinnamon, x3 tablespoons

Topping:
Cashew butter, x3 heaped tablespoons

Agarve syrup/honey, 1 tablespoon

Vanilla extract, 1 teaspoon

Method

  • Preheat the oven to 180°C. Blend the oats well.
  • Mix the oats, mashed bananas and cinnamon well and place the mixture equally into six muffin cups.
  • Bake for 15 minutes and allow to cool for 20.
  • Mix together the cashew butter, honey and vanilla extract in a saucepan. Spread the mixture evenly over each muffin with a spoon. Allow muffins to cool before adding the topping.

Fam feedback:

Rating: 4 out of 5.


Jo

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May, 2020