Bar One Cheesecake

Bar One Cheesecake

Bar One Cheesecake

The beautiful marble effect that this creamy, smooth and tangy cheesecake has is undeniably unforgettable. This cake is definitely not low in calories, but every mouthful is worth it!

What you need

Crust

100 g marie biscuits
50 g demerara sugar
50 g butter (melted)
1 Bar One (42 grams) (place in the freezer for minimum 1 hour before use)

Bar One Sauce

6 Bar Ones
100 ml cream
Pinch of salt
1 teaspoon very soft butter

Cheesecake

750 g smooth cream cheese
180 g icing sugar
1 teaspoon vanilla extract
350 ml double thick cream

The process

Grease and line a round, 20 cm cake tin (NB: cake tin must have a removable base, and only line the bottom of the tin, not the sides)

Making the crust
Place Marie Biscuits in a plastic packet. Using a rolling pin, crush the biscuits until they become very fine crumbs.

Grate the bar one – this may be a very tedious task, but adds to the deliciousness of the cheesecake. Add the grated bar one and demerara sugar to the crushed Marie Biscuits and mix thoroughly.

Melt the butter in the microwave; add it to the Marie Biscuit and Bar One mixture. Mix well.

Place the biscuit mixture into the prepared cake tin and press down firmly, ensuring that the entire base is covered. Place in the fridge to set.

Making the Bar One Sauce
Fill a pot half way with hot water. Place on a hot stove and bring to the boil.

Once the water is boiling, pour the cream into a glass bowl and place the glass bowl on top of the pot to create a double boiler (NB: it is very important that the hot water does not touch the bottom of the glass bowl – the steam is used to heat up the cream and melt the chocolate).

Once the cream has been slightly heated, add the Bar Ones (two at a time). Mix with a whisk continuously until a smooth, fairly thick sauce is formed. Whisk in the soft butter and pinch of salt. Remove from heat and set aside.

Making the cheesecake
Using a whisk, mix together the cream cheese, icing sugar and vanilla extract. Make sure the all the ingredients are well combined. Fold in the double cream.

Take the chilled crust out of the fridge and spoon a thin layer of the cream cheese mixture onto the crust. Spread evenly until the entire crust is covered, right up to the edge of the cake tin (NB: ensure that there are no air bubbles).

Take the Bar One sauce, whisk it up and generously drizzle it over the cream cheese mixture.

Continue making layers of the cream cheese mixture and Bar One sauce (remember to save some of the Bar One sauce to pour over the top of the cheesecake when it is complete.)

Leave in the fridge for at least 3 hours to set.

Serving the Cheesecake
Take a sharp knife and slide it around the edge of the cake tin to loosen the cheesecake. Push the base of the cake tin up to detach it from the sides.

Serve and Enjoy! (NB: this cheese cake will not become extremely firm when it has set, but remains fairly light and soft. In order to cut it, use a sharp knife with a warm blade – place the blade in hot water for a few seconds and then dry it.)

Vanilla cup cakes

Vanilla cup cakes

Vanilla cup cakes

When you find a great sponge recipe it is something you are going to want to keep. Cup cakes are pure delight and when you top them with your favourite icing, fruit or shaved chocolate they can be as decadent as you need them to be. This is one of those recipes folks thanks to baked and delicious, so print it, bookmark it or copy and paste it, but whatever you do don’t pass it by. (makes 12 cup cakes)

What you need

The cupcakes

125g softened butter
125g caster sugar
2 large eggs beaten
125g self raising flour
2 tablespoons milk
1 teaspoon vanilla essence

The icing

75g softened butter
2 tablespoons milk
1 teaspoon vanilla essence
225g icing sugar
raspberries

The process

Pre heat your oven to 190 Celsius.

Beat together the butter and caster sugar in a large mixing bowl until the mixture light and fluffy.

Now take a whisk, add 1/2 the beaten eggs and whisk, then add the rest of the eggs and 1 tablespoon of the flour and whisk again to combine.

Now take a metal spoon, add the rest of the flour and fold it into the mixture. Add the milk and vanilla essence, give it a final few folds and then set aside while you lay out your cup cake papers onto a baking tray or muffin tin.

Spoon in equal amounts of the misture into each cup cake paper, pop into the oven for 15-20 minutes until beautifully risen and golden on top. It’s really important not to open the oven so resist the temptation.

Remove them from the oven and leave to cool on a cooling rack while you prepare the icing.

For the icing, place the butter in a bowl and beat it until it is completely soft, now add the milk, vanilla extract and 1/2 the icing sugar. Beat it for at least a few minutes and then add the balance of the icing sugar and keep beating until it is light and fluffy.

If you are going to colour your icing, add the colouring now, drop by drop while mixing until you get the right colour.

Ice each cup cake with a generous portion of the butter cream icing and top off with fresh raspberries.

These are real winners folks, try them.

Baked and delicious offer a fantastic collection of step by step fully illustrated recipes that are completely foolproof so go on over to baked and delicious and check out what they have on offer. They have an introductory offer that gives you the binder and free gifts which includes a kitchen scale, check out the subscription offer.

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Red velvet cakes and cupcakes are an all time favourite that are adored by everyone – mom, dad, kids and even grand parents. Although the recipe may look extremely daunting and complicated, it is actually quite simple. Some people are not crazy about the cream cheese icing, so butter-cream icing can be used as a delicious alternative. Make sure you follow the instructions carefully and take every care to ensure that your measurements are accurate to produce the ultimate red velvet cupcakes. PS – remember to wear an apron; unless you want your clothes to turn gloriously red.

What you need

The Cupcakes
2 1/2 cups flour (sifted twice)
1 tsp baking powder
1 tsp salt
2 tablespoon cocoa powder
60 ml red food colouring
1/2 cup soft butter
1 1/2 cups sugar
2 eggs (make sure they are at room temperature)
1 tsp vanilla essence (or vanilla extract)
1 cup buttermilk
1 tsp white vinegar
1 tsp bicarbonate of soda

The Icing
450g softened cream cheese
1/2 cup softened butter
1 tsp vanilla essence (or vanilla extract)
2 1/2 cups icing sugar (sifted)
1 pinch of salt

The process

The Cupcakes

Heat your oven to 180⁰C.
Place paper cupcake holders into muffin tray.
Combine the sifted flour, the baking powder and the salt.
In a separate bowl mix together the red food colouring and the cocoa powder until they are very well combined to form a liquid-like paste . It is very important that there are no lumps.
In another bowl (large) cream together the butter and the sugar. Beat for approximately 4 minutes.
Add the eggs individually. Beat for one minute after each addition.
Add the vanilla essence (or vanilla extract) and the red-cocoa paste.
Ensure that all the ingredients are well combined.
Add one third of the flour mixture into the creamed butter, sugar, egg and vanilla mixture.
Beat until well combined.
Add half of the buttermilk.
Beat until well combined.
Continue adding the flour mixture and buttermilk alternately until all the ingredients are perfectly combined.
In a small bowl, mix together the white vinegar and bicarbonate of soda. It will begin to fizz, but wait until the fizzing stops and add this to the mixture.
Fold the mixture to ensure that all ingredients are combined.
Spoon the mixture into the cupcake holders until they are three quarters full.
Place in the oven and bake for approximately 20 minutes.

The Icing

Mix the cream cheese and the butter together until well combined and smooth.
Using a low speed, mix the icing sugar, salt and vanilla essence (or vanilla extract) into the cream cheese mixture.
Beat until light and fluffy.
Ice the cupcakes immediately.

Buttermilk pancakes

Buttermilk pancakes

Buttermilk pancakes

These buttermilk pancakes are beautifully light and puff up so nicely. I love to put a nice size piece of soft butter on top of a stack, smother them in maple syrup and have a few pieces of crisp streaky bacon on the side but serve them with strawberries warmed in a pot with a little sugar or anything else you feel like. You cam alos break up the crisped bacon into small pieces and add them to the batter for something different. This makes about 12, 10cm diameter pancakes. Some people call these flapjacks, I call them pancakes.

If you want to serve these on a school morning, make the batter the night before and keep it in the fridge. Give the batter a stir in the morning and add a little more buttermilk if needed.

What you need

1 cup cake flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
1 egg
2 teaspoons melted butter
250ml buttermilk

Butter for frying

The process

Sift the flour, salt, bicard of soda and baking powder into a mixing bowl.

Make a well in the center and break in the egg. Now with a whisk mix the egg and add half the buttermilk and melted butter. Whisk gently drawing the flour in from the sides. If you add too much liquid it will become lumpy.

Now gradually add the rest of the buttermilk until you have a thick pouring cream consistency. The secret of these pancakes is to now leave the batter to stand for at least 30 minutes before you make your pancakes. If you are adding bacon bits to the recipe, do it now.

Heat a thick based pan on a medium heat and add a little butter. The best way to do this is to brush the base of the pan with melted butter. Take a ladle and spoon in the batter to form 10cm pancakes, wait for bubble to appear on the surface (about 3 minutes) and then flip them over and watch them puff up. The cooked surface should be beautifull browned.

Cook the other side for about another 2 minutes and make a stack of 3 or 4 per person.

YUM,YUM,YUM winter breakfast at it’s best.

Sticky buns

Sticky buns

Sticky buns

I can seldom pass a bakery without stopping in to see what is coming out of the oven and sticky buns have got to be a real weakness for me and making them is quite a process but worth every minute when you see them come out of the oven and get to dig in while they are still hot. I’ve also been known to smother them in custard for a real treat. This recipe makes 9 sticky buns in a 20x20cm cake tin. Baking needs to be exact and you really do need a scale for this one so if you don’t have one pop out and get one, they are inexpensive and make all the difference to baking.

What you need

The dough

1/2 cup milk
60g unsalted butter
7g dry yeast
60ml luke warm water
375g flour
3/4 teaspoon salt
45g sugar
1 egg lightly beaten

Filling

60g currants
60g sultanas
45g brown sugar
1 teaspoon cinnamon
pinch nutmeg (about 1/4 teaspoon)
zest of 1 medium lemon

Honey glaze

100g sugar
60ml milk
60g butter
60g honey

The process

In a pot on a medium to high heat, add the water and butter, heat until the butter has melted then remove from the heat and set aside to cool.

While that is cooling take your mixing bowl and pour a little hot water into to warm it up, toss out the water and then dry it, sift your flour into the warm bowl, add the salt and sugar and make a well in the center.

In a cup with a little warm water, dissolve the yeast and then into the flour well. Now add the milk and the egg and using your hands slowly draw the flour into the liquid turning the bowl as you mix until all of the flour is mixed in and you have a smooth dough. If the dough is sticky add a little more flour.

Now turn out the dough onto a lightly floured surface and start kneading by pressing the heel of your hand into the dough, gathering it up turning it and then again. Repeat this process for 5 minutes, we want a well kneaded dough.

Place in a lightly oiled bowl, cover and leave to rise for 45 minutes and then place it onto a lightly floured surface again and roll out to a 25x40cm rectangle.

Now mix together all of the filling ingredients and sprinkle over the surface of the dough evenly leaving about a 2cm space on the edges. Roll it into a cylinder along the long edge, cut into 9 egual portions and place into the cake tin which has been lightly buttered. Leave them to rise for another 1/2 hour covered with a tea towel.

Heat your oven to 200 Celsius.

In a pot on a medium heat add all of the honey glaze ingredients and cook until the sugar has completely dissolved and the butter melted.

Pour the glaze over the buns and pop into the oven for 30 minutes or golden brown and a skewer comes out clean. Turn them out onto a rack to cool for few minutes and then break into individual portions.

That my friends is the ultimate sticky buns recipe.

You can add broken up pecan nuts instead of the sultanas as a real treat. Winter is a great time to spend some time in the kitchen, try out a few of the other baked goods recipes.

Simple apple cake

Simple apple cake

Easy Italian apple cake

This easy apple cake recipe is ideal as a hot dessert with cream or as a tea time cake served cold. It’s a really simple recipe and while the apples are sweet and delicious in the shops right now, you are going to want to try this one. Use nice large golden delicious apples they work perfectly but any good apple will be fine. The beauty of this cake is that it is really simple to make and never fails to please.

What you need

2 1/2 cups all purpose flour
2/3 cup sugar
3 eggs
2/3 cup melted butter (use unsalted here)
Zest of 1 medium lemon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/3 cup milk
3 sliced and cored apples about 5mm thick

The process

Heat your oven to 180 Celsius

Add all of the ingredients except the apples to a large bowl and beat very well with an electric beater until you have a smooth well mixed cake mixture. Use a food processor if you have one.

Lightly butter a 23cm spring form cake pan and then flour it by placing about 2 tablespoons of flour into the cake tin and shaking and tapping it around until you have a fine film of flour coating over the butter. discard and left over flour.

Pour in the batter and cover the top of the mixture with the apple slices in a circular pattern. Don’t press then down, they will submerge slightly into the batter which is just what you want.

Bake in the center of the oven for about 1 hour or until a toothpick inserted into the cake comes out clean. The top should be golden brown and the cake puffed up between some of the apple slices.

Remove from the oven and allow to cool for at least 10-15 minutes before removing the sides.

Serve as a hot dessert with cream and a sprinkling of caster sugar or have as a tea cake. Try this one, it’s easy and impressive.

Cream cheese icing

Cream cheese icing

best cream cheese icing

Best Cream cheese icing

Cream cheese icing is what you would normally find on a carrot cake and using this recipe exactly as it is makes enough to cover the top and sides of a 25cm round cake. The icing is not very sweet but creamy and really delicious.

It’s a very versatile recipe so if you like your icing sweeter, add a 1/4 cup of icing sugar to the mix and to make a chocolate version, add the extra sugar and 1/3 cup cocoa powder.

This really is the best cream cheese icing you will ever taste so next time you make cup cakes or any cake for that matter, smother them in this fantastic cream cheese icing.

What you need

250g cream cheese (none of that low fat nonsense)
1/4 cup butter
1/2 cup icing sugar
1 teaspoon vanilla essence

The process

Butter and cream cheese must be at room temperature before you start or you will really battle.

Add the butter and cream cheese to a bowl and blend together with a mixer or a wodden spoon until well combined, then add the vanilla and give it a very good mix.

Now sift in the icing sugar mixing constantly until the mixture is velvety smooth.

If you are adding the cocoa for the chocolate cream cheese icing, sift the cocoa and icing sugar in together.

That’s that, the best cream cheese icing you will ever taste.

If you use a spoon to mix this icing you are going to get a good workout, the faster you mix and the longer you mix, the better it gets.

I have also smothered a banana bread in the original icing and I can tell you it is something you are going to want to try.

Banana bread with pecans

Banana bread with pecans

Moist Banana bread

This is a really easy banana bread recipe that is moist and will satisfy you day or night. The pecan nuts add such a wonderful texture to the banana bread that you really don’t want to leave them out. This recipe is from an old recipe book that never fails to turn out perfectly so give it a try, you will be very glad you did. If you prefer a more traditional easy banana bread recipe try this easy banana bread.

You really need a scale for this one, so if you havn’t got one go out and get one.

What you need

115g butter at room temperature
200g sugar
2 eggs
240g cake flour
1 teaspoon baking powder
1 teaspoon bicarb of soda
1/2 teaspoon salt
3 medium ripe bananas mashed (the riper the better, don’t be put off if there are a few brown spots)
100g pecan nuts chopped

The process

Preheat your oven to 180 Celsius and grease a bread tin with butter. (don’t be shy with the butter)

Add the sugar and butter to a bowl and use a wooden spoon to cream them together until they are a shade paler and nice and creamy.

Add the eggs and mix together, then sift over the flour, baking powder, bicarb and salt. Give it a few turn with your spoon and then add the mashed bananas and nuts. Mix the whole lot together well so that the nuts and banana are evenly distributed.

Pour into your bread tin 21cmx8cmx9cm and sprinkle a few left over bits of pecan nut over the top.

Bake in the middle of the oven for about 40 minutes or until the top is browned and a skewer comes out clean. Check it at 35 minutes for safety sake.

Remove from the oven and allow to cool for about 5 minutes before turning out onto a wire rack to cool.

It seldom lasts until it is cool and I can tell you that a warm slice of this with a generous buttering is too good to resist.

You can also make these in a muffin tin but the baking time is reduced to around 20 minutes or so, so check on them frequently if you decide to make muffins.

Easy Baked Cheesecake

Easy Baked Cheesecake

Baked Cheesecake

Don’t let the few ingredients of this cheesecake recipe put you off, it is a really tasty baked cheesecake. I actually prerfer baked cheesecakes to fridge style cheesecakes, they just seem more posh and the custard powder in this one does wonders to the flavour. Cheesecake is not meant to be low fat and this one is no exception, so if you are dieting this one is not for you.

What you need

Crust

120g Flour
60g butter at room temp
1 tablespoon sugar
1 teaspoon baking powder
1 large egg

Cheesecake

500g smooth, full fat cream cheese
250ml full cream plain ypghurt
200g sugar
2 teaspoon custard powder
1/2 teaspoon vanilla essence
2 large eggs

The process

Start out by seeting your oven to 180 Celsius and have the rack on the middle shelf.

You need a 20cm round sprinform cake tin and must line the base with baking paper. Do this by removing the base, cutting a piece of baking paper the same size and then snap it back together.

Place all of the crust ingredients ingredient together into a food processor and blitz it until the dough forms a ball in the processor. You can also use one of those hand processors but you will need to knead it a little after it syarts balling.

Line the base of the tin and about 1/2 way up the sides of the tin with the dough. This can be a little tricky so try to get it as even as possible around the sides.

Clean out your processor and place all of the filling ingredients into your processor and blitz again for about 1 minute or until it is well mixed.

Pour over the pastry and then straight into the oven for 50 to 60 minutes. You will know it’s done when the top has cracked and the edges are slightly browned.

Let it cool down and then top it off with some sliced strawberries that you have covered in caster sugar and let stand for about 10 minutes.

The German baked Cheesecake is another real winner and then there is the no bake Blueberry cheesecake which you will love.

Easy impressive chocolate cake

Easy impressive chocolate cake

Impressive chocolate cake

Here is a real winner of a chocolate cake recipe. It is foolproof and from start to eating is about 1 and a 1/2 hours with 1 hour being the baking time. It’s a really fantastic chocolate cake that is soft, moist, delicious and if you are looking for a chocolate cake to impress without any hassles, this is it. The real secret to this recipe is getting the baking time right and using the ground almonds, so set your alarm or a reminder on your phone, you don’t want it to overcook.

What you need

400g milk chocolate
75ml water
175g soft butter
250g light brown muscavado sugar
4 eggs
100g self raising flower
50g cocoa powder
100g ground almonds
300ml whipped double cream
250g mascarpone cheese

The process

Heat your oven to 160 Celsius and lightly but thoroughly butter the inside of a 20cm springform round cake tin.

Heat 75ml of water in a small pot to boiling, remove from the heat add 250g of the chocolate and stir until it is melted.

Add the sugar and butter to a large bowl and beat with your electric beaters until pale and creamy. Addthe eggs 1 at a time and beat them into the mixture. If you notice the mixture starting to curdle, add about a tablespoon of the flour.

Now stir in the chocolate with a metal spoon until the whole mixture is brown. Sift the flour and the cocoa into the bowl, add the ground almonds and fold the dry ingredients into the wet ingredients gently. Don’t mix it, just fold it in to distribute evenly.

Pour the whole lot into the cake tin, into the oven for about one hour. You want the cake to have risen and be firm to the touch, check it at 50 minutes with a skewer. You want a little stickiness in the center so the skewer should come out with a little wetness and cake on it.

Set the tin aside and allow the cake to cool.

Remove the cake and find the longest straightest knife you have. Slice the cake into 2 or 3 equal slice. Place a layer of whipped cream between the slices.

Melt the rest of the chocolate in about 30ml of boiling water and in a separate bowl beat the mascarpone cheese with another 30ml of boiling water, add the chocolate to the mascarpone and beat well with your electric beater. Smother the cake with the mixture and you have made one seriously delicious and impressive chocolate cake.