Ezzie Can Cook- Orange and Pomegranate Cheesecake

As part of my new years resolution,I am going to bake every Friday night, so expect a recipe and a review of it on Monday. All my recipes will be gluten free, but easily transferred to non gluten free if needed.

I am a huge fan of cheesecakes, especially due to the ease of making them the night before and presenting them in a "heres one I made earlier, no big deal" kinda way.

This one I found on BBCGoodFood.com. I edited the recipe slightly, using low fat cream cheese and double cream, which may have slightly affected the consistency of the top, but not the taste.

Orange and Pomegranate Cheesecake

Ingredients:

For base: 

250grams of digestive biscuits. - I used a packet and a half of Gluten free ones. 

100grams of butter

For the top:

600grams of cream cheese- I used low fat

3 tablespoons of milk- I used semi skimmed 

100grams of Icing Sugar

150mls of double cream- I used 48% fat

Zest of 3 oranges

Pomegranates and orange for decorating the top

Method

• Crush the biscuits and mix with melted butter. Put in tin and let set for 30 minutes
• Blend cream cheese, milk, zest and icing sugar together. Add the cream and whisk until it has the 'consistency of custard'. Pour on top of the biscuit base and let set for at least 4 hours. I left it overnight.
• Add pomegranate and oranges to make it look pretty before serving and Voila!

What I loved about this, was it finally allowed me to get the base perfect. Having used only one packet in the past, it was always way too thin. 

It was a bit messy, but I served it to friends who really didn't mind as it was so tasty!

note, this lovely image came from the bbcgoodfood website. My cheesecake didn't last long enough to get a photo!

Ezzie x

Oreo Cupcakes

The artistry behind cupcake baking in modern kitchens around the world never ceases to amaze me. The imagination and creativity that spurs such unique and adorable results as those pictured above demonstrate some of the variety and scope that comes with the mere addition of Oreos to the mix! I would like to show you my own attempts but I feel I shouldn't show you how my Oreo pandas got so disfigured, dismembered and destroyed on my first go. Next batch, honest!

Blau x

Images via theworldsbestever, toostinkincute

Macaron Mistress

A sweet meringue-based confectionery, crisp on the outside, and chewy-moist on the interior, these treats need no filling to be absolutely delicious but when you let you imagination run wild who knows what heaven your taste buds could meet! Here is a selection of the most mouth watering bites of temptation that can be found over on  baking mecca Tartlette.

  

Blau x



Blau Bakes

I got bored last night and happened to have dark cooking chocolate, cherries, ground cinnamon and rice crispies lying around.

Blau x

Blue Velvet

I really dislike mince pies so this Christmas lets make red velvet and blue velvet cupcakes instead.....

Ingredients

CAKE:

2 cups Sugar
2 sticks Butter, Room Temperature
2 whole Eggs
1-½ Tablespoon Liquid Blue Food Coloring
1 Tablespoon Cocoa Powder
1 drop Violet Gel Food Coloring (optional)
2-½ cups Cake Flour
1 teaspoon Salt
1 cup Buttermilk
1 teaspoon Vanilla Extract
½ teaspoons Baking Soda
1 Tablespoon White Vinegar

FROSTING:
1 pound Cream Cheese, softened
2 sticks Butter, Softened
1 teaspoon Vanilla Extract
4 cups Sifted Confectioners Sugar


Preparation InstructionsPreheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners.
Cake:
In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into cupcake papers. Batter will be thick! Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.

Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Blau x


Recipe from SprinkleBakes

Baileys Cheesecake

Ingredients

Base
300g Packet Chocolate Digestive Biscuits (crushed)
125g/4oz Butter
Topping
50g/2oz Toblerone Chocolate (or plain or milk chocolate)
200ml Fresh Cream
450g/1lb Philadelphia Cream Cheese
125g/4oz Icing Sugar
1 Measure of Bailey’s Irish Cream

Method
1.Lightly butter a 23cms/9” springform or loose bottomed cake tin.
2.Melt the butter. Add the biscuits and mix until butter is absorbed.
3.While warm, spread mixture into the base of the prepared tin using the back of a spoon. Press down well. Leave in fridge for about an hour until 'set'.
4.Meanwhile, grate the chocolate, using coarse side of grater.
5.Whip the cream until it forms soft peaks. In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and the Bailey's.
6.Fold in the cream and chocolate until the mixture is smooth, spread evenly over the biscuit base.
7.Refrigerate for at least 2 hours or preferably overnight.
8.Decorate according to taste e.g. whipped cream, grated chocolate, fruit etc.

Recipe via Odlums,
Blau x

Tomato Bread

Bread is my guilty pleasure, my downfall, that addiction I have to stash away in the toilet cistern away from judging eyes. I love it in any shape or form and love it even that little bit more toasted. I'll easily eat an entire loaf in one go and it doesn't even need to be buttered. That stall at the farmer's market that I make a straight line for on my moment of arrival, yeah you've guessed it; the bakers stall. Right now my favourite is tomato bread and I'm gonna settle down next to the fire and listen to the wind and hail outside the darkened window whilst tucking into a freshly baked loaf of tomato bread. I just so happened to have found this little recipe to follow.

Blau x

Pretty Pretty Pavlova

It's not a dessert I'd ever order from a menu but I just love to make and eat a summer fruit Pavlova. 
A meringue-based dessert named after the Russian ballet dancer Anna Pavlova created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The above was my hangover cure the other morning. With its with a crisp crust and soft, light inner texture it also makes for a delicious treat.So here's the recipe I like to use;


Ingredients:

• 4 large egg whites at room temperature
• 1 cup of Castor sugar, also known as "Berry sugar"
• 1 tsp of white vinegar
• 1/2 Tbsp of cornstarch
• 1/2 tsp of pure vanilla extract
• 1/2 cups of whipping cream
• Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
• 1 Tbsp fresh lemon juice

Preparation:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Blau x


Recipe via http://australianfood.about.com

The Wholesome 'Brownie'

What is it about sunshine that triggers that innate want and desire to 'go healthy' and detox, to make your body a temple and cleanse it of all those nasty toxins? Ah yes, having to show off more skin than normal. Well, I've decided to embark on a life of nutrition and exercise with the first step being to 'go brown'; brown bread instead of white and wholegrain pasta. With its darker and more moist whole wheat perfection I love it with a softly boiled egg, it's a better start to the day than my usual.

Ingredients.

320g Wholemeal Flour
260g Irish white flour or unbleached flour
80g Wheat germ
2 teaspoon Honey
½ teaspoon Bread soda
½ teaspoon Salt
3 teaspoons Butter, at room temperature
1 Large egg
0.5 litres Buttermilk or sour milk

Method.  

Preheat the oven to 400ºF (200ºC/Gas Mark 6). Do not start until the oven is hot.

• Spread the wheat germ on a baking tray and place in the hot oven for 3-5 minutes until it is lightly toasted. In the meantime mix all the dry ingredients together in a large bowl. Whisk together the egg, oil, honey and about ¾ of the milk.
• When the wheat germ is done, leave it for about 2-3 minutes to cool a little then mix it in with the dry ingredients. Cut the butter into small pieces and with the tips of your fingers rub it into the flour.
• Make a well in the centre of the flour mixture and pour in the milk mix. Quickly and bring the flour in from the edges and mix with the milk, until all the ingredients come together into a soft slightly wet dough. It should not be overly sloppy, you should feel you could pick it up without it running through your fingers, but it should be soft enough that it sinks slowly down and takes on the shape of the bowl. If it is too dry add a little more buttermilk. There is no need to knead this dough.
• Put into a 9″ x 5″ loaf tin, the inside of which has been smeared with a little butter or oil. Place in the oven. Bake for 50 minutes. The bread should be nicely browned, have a good crust and sound hollow when you tap it. If it seems a little underdone, put it back in for 10 minutes.
• Allow the bread to cool in the loaf tin before turning it out.
• This bread keeps for a few days, and is much easier to slice thinly if you wrap it in aluminium foil and keep it until the next day.

Recipe from dochara.com

Blau x

Black Forest Cupcake

I do so love a deliciously rich dessert...

 

Ingredients.

15 oz  can pitted cherries (sweet) in syrup 

4 oz  bittersweet (dark) eating chocolate - coarsely chopped

5½ oz  butter - coarsely chopped

11 oz superfine(castor) sugar

2¼ fl oz cherry brandy

5 oz all-purpose (plain) flour

2 tblsp self-raising flour

2 tbls cocoa powder

1 egg

Decoration.

6 fl oz thickened cream, whipped

2 tsp cherry brandy

4 oz (100g) block of bittersweet (dark) eating choclate

Method.

1. Pre-heat the oven to 335oF (170oC).

2. Line a 12 cupcake pan, with cupcake papers.

3. Drain the cherries and reserve the syrup.

4. Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.

5. Cut the remaining cherries in half and reserve. Discard the remaining syrup.

6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.

7. Pour into a large bowl and allow to cool for 15 minutes.

8. Whisk in sifted flours and cocoa.

9. Then wisk in the egg. It will be runny - but that is correct.

10. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).

11. Bake for 40-45 minutes until firm to touch.

12. Allow to cool for a few minutes and then transfer to a wire rack.

Decorate.

1. Allow cakes to cool completely.

2. Mix the brandy into the whipped cream.

3. Top each cake with some of the remaining cherry halves.

4. And top this with some of the cream.

5. Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.

Previous recipes include; French toast, red velvet cupcakes, and sinful Oreo cheescake.

Blau x

French Toast

 

You will never understand just how much I adore french toast.

Ingredients:

4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 cup milk
10 to 12 slices white bread
butter
maple syrup or other syrup

 

 

Preparation:

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

If you prefer to follow video instructions then please click here,
Blau x

Dreamcatcher

I've always been intrigued by Native American culture and dream catchers fascinate me. Traditionally, the Ojibwa made dream catchers by tying sinew strands in a web around a small round or tear-shaped frame of willow. The result hung above the bed, is used as a charm to protect sleeping children from nightmares. Only good dreams would be allowed to filter through. Bad dreams would stay in the net, disappearing with the light of day. Good dreams would pass through and slide down the feathers to the sleeper.

I managed to make my very own about eight years ago but have since lost it. I feel nows the time to make another...

Blau x

Image via We Heart It

Red Velvet Cupcakes

So 2011 is going to be the year that I master baking! This might be an ambitious first project but I have my taste buds set on making red velvet cupcakes! It's quite impossible to walk around Soho London without popping into Hummingbird for one of these delicious treats, I'll even admit to having had one for breakfast once. Luckily I've found this video on YouTube to make my first attempt a little easier.

Wish me luck!

Blau x

Sinful Oreo Cheesecake

I'm not one of those girls who has given much thought to the details of my weeding day, but I do know one thing. My wedding cake is either goning to be a tiered ice-cream or cheesecake. If cheesecake then there will be plenty of layers of sinful Oreo cheesecake with its dense pillowy texture.

Serves 12

For the base;
250g Oreo cookies
50g unsalted butter, melted

For the topping;
500g cream cheese
1 tbsp vanilla extract
4 large eggs, separated
100g golden caster sugar
200g sour cream 200g Oreo cookies

• Preheat the oven to 170C/325F/Gas Mark 3.
• Put your Oreo cookies into a freezer bag and bash with a rolling pin.
• Mix with the melted butter, then press firmly into a 20cm springform cake tin. Bake for 15minutes, then leave to cool.
• Beat the cream cheese, vanilla extract, egg yolks and sugar, add the sour cream and beat again. Crumble the remaining Oreos and stir.
• Whisk the egg whites into soft peaks, then fold them carefully into the cheese mixtures, making sure you don't knock out the air. Pour over the cooled base, then bake for 1hour 15mins. Don't open the oven door, not even for a peek!
• Once the cooking time is up and the cake is golden brown, turn off the oven. Open the oven door and leave the cake to sit for a further hour, without picking at it! 
•  Enjoy.

        Blau x