Sunday bliss.

Say hello to my mini Oreo© Cheesecakes. I happen to think they are beautiful & having tried the mixture, suitably tasty too!

It’s the last weekend of half term but instead of moping around I’ve been proactive & organised a roast with friends. Tonight for my best friend Queenie & her partner Simon I will be serving roast lamb with roast potatoes & rosemary & thyme yorkshire puds to be followed by the Oreo© cheesecakes you can see above.

9 digestive biscuits
2 dessert spoons of butter (melted) 1 dessert spoon of brown muscavado sugar
100g mascarpone cheese
7 Oreo© cookies
100ml double cream (whipped until thick)

This will make four 2″ in diameter cheesecakes.

How to…
1) First crush the biscuits to fine crumbs.


I used the end of a rolling pin as you can see above.
2) Then add the melted butter and sugar and combine.


3) Press the biscuit mixture into the ramekins and chill in the fridge.


4) Next comes the fun bit! Take the Oreos© and unscrew the top putting the plain half into a bowl and then scraping the filling into another. This was surprisingly easy!


5) Add the mascarpone & whipped double cream to the biscuit fillings and mix.


6) Crush the Oreo© biscuits to fine crumbs and add to the mascarpone mixture and stir.


7) Spoon the mixture onto the biscuit base and top with an Oreo© biscuit.


The proof will be in the pudding, quite literally!

Fortunately there was a little extra of the biscuit base so I used it in another 2 ramekins and have attempted to make peanut butter and ‘jelly’ mini cheesecakes.

For these I added a tablespoon of peanut butter to a tablespoon of mascarpone and combined.


I spread the biscuit base with a teaspoon of strawberry jam before spooning the cream mixture on top.



The h2b has already got his eye on these ones so let’s hope they’re tasty!

Happy Sunday!


Happy Birthday little sister!

It’s my not so little, little sister’s 25th birthday & I’ve spent the afternoon baking for her special birthday dinner. In my family it’s tradition that we eat dinner together, partners as well, with a few bottles of wine & we really take our time.

I chose to cook the starter and dessert. My sister has a fondness for goats cheese so the ideal starter is one with this ingredient. This is the recipe I followed for twice baked goats cheese soufflés

This is before:


These are them after the first bake:



The recipe made 12 small ramekins worth of soufflés which was twice the quantity that we needed but as the recipe suggests they can be frozen. The ramekins are all from Gü puddings that we have loved and eaten and are perfect for small desserts or starters.

For pudding I made profiteroles with the help of my mum and dad (known this afternoon as Gordon and Delia)! I followed a recipe from Reader’s Digest New Cookery Year. The recipe is as follows.


65g of plain flour
Pinch of salt
50g of butter
150ml water
2 eggs, beaten

How to…
1. Sift the flour and salt into a bowl whilst the oven heats to 210 degrees Celsius.
2. Melt the butter with the water in a saucepan on a low heat and once the butter has melted bring the mixture to the boil
3. Take the pan off the heat and pour in the flour and salt, stirring quickly with a wooden spoon until the mixture comes away from the side of the pan but not so that it becomes greasy.
4. Cool the paste and when cool add the beaten eggs, a little at a time beating well.
5. Pipe the pastry onto grease proof paper, well spaced out.
6. Cook for 15 minutes at 210 degrees Celsius before turning down to 180 degrees Celsius for the final 20 minutes.



Finally pipe cream (or in my case squirt it in) and drizzle with chocolate.

Happy Birthday Nat!


Time goes by so…quickly!

It’s been a while since I blogged but I have no idea where that time has gone! Inbetween school, a social life & wedding organisation (2 months & 1 days today!) I haven’t baked or cooked anything that was notable.

Today’s blog post is a wedding related one. The h2b & I spent yesterday making our wedding favours. For 61p per person we created these:
Inside is a gladioli bulb in a small compost pot & on the outside is a recipe from a friend or a family member. The bulbs, tissue paper, cupcake boxes & pots were all bought in bulk from Poundland & the paper, laminator, pouches, guilotine & cartridge ink were all added to the cost. It may seem cheap but our wedding budget is only £5000 so we are doing all we can to keep it classy but to keep costs down.

We’ve still got a long way to go before they are complete but we’ll get there I’m sure!