Thought i’d make a quick post just to share what I did for my christmas tree. Sorry for the delayed upload, I have been busy running around in preparation for christmas day. I can’t believe it is already christmas eve! Perhaps you could make this during christmas day with the family. I was inspired by nordic christmas ornaments, cookies on pinterest and wanted to recreate this cookie screen saver. I followed this recipe and used store bought royal icing mix added with water.
Again sorry for the late and short post, but if you have any questions, please feel free to leave me a comment. I’m more than happy to answer them.
I hope everyone has a merry christmas and a happy new year!
Hi everyone! Hope you are all well. It’s time for me to finally make my last post on some treats that you can create for a Peppa Pig themed party. If you haven’t seen my other Peppa Pig themed treats then have a look at my Peppa Pig Picnic Birthday cake and Peppa Pig Vanilla cookie pops. For those who aren’t familiar with Peppa Pig, she always puts on her yellow boots when playing outside in the mud. So I’ll be summarising the process of how I created these Muddy Puddles. It’s extremely easy, all I did was remove the cream filling of some Oreo cookies and bashed them up with a rolling pin. I made sure that the crumbs weren’t too fine, to give it a ‘dirt’ appearance and spooned them at the bottom of the plastic cups. I continued to pipe some chocolate crème pâtissière (I used this recipe which can be found here) on top of the crumbs, spooned more Oreo crumbs on top and placed a pair of yellow boots, which were made out of fondant. I used the white fondant from Satin Ice and used yellow gel colouring.
Thanks for reading! Hope you all weren’t sick of all the Peppa Pig posts. I swear this was the last one! Leave a comment below if you have any questions and follow/like my blog!
Almond crescent macaroon recipe
Adapted from Megan’s Cooking and a recipe from my mother’s friend.
- 1tsp Almond essence
- Zest of 2 oranges
- 1 cup caster sugar
- 1tsp baking powder
- 2 eggs, separated
- 225g almond meal
- Icing sugar (for coating)
- Almond flakes (for coating)
- Preheat oven at 180o Mix almond meal, sugar, baking powder and grated orange zest together
- Beat egg whites until medium stiff peaks form. In a separate bowl, beat the egg yolks and mix into the dry ingredients. Fold egg whites into the dry ingredients until just combined.
- Roll and shape the biscuits into a crescent shape. Coat in icing sugar and almond flakes.
- Bake for 20mins. Remove from oven and cook on a wire rack.
Hope you enjoy this! I love how it was a chew to it when you bite right into it. Leave a comment if you have any questions/suggestions. Please follow and like 🙂
Yesterday I went out for dinner to celebrate my best friend’s birthday. His favourite type of cake is a blueberry cheesecake. I thought I’d do something a little different by creating a cake with two different layers. I also paired it with a strawberry sauce, which I thought added a nice touch to it. You can find the recipe for it here. I personally prefer a thin biscuit base, so if you prefer a thicker base or prefer the biscuit layer to cover the sides, then add more biscuit crumbs and butter accordingly. No Bake Berry Cheesecake with Strawberry Sauce Adapted from Philadelphia and J cupcakes Ingredients
- 1 cup sweet biscuit crumbs
- 80g butter, melted
- 500g of cream cheese, softened (at room temperature)
- 200ml heavy whipping cream
- 12g gelatine, ¼ cup boiling water
- ½ cup caster sugar
- ¼ cup strawberry puree
- ¼ cup blueberry puree
- Blueberries and strawberries, extra, for decorating (optional)
- Dried roses (optional)
- Mix the butter with the biscuit crumbs and press into the base of your lined and greased 18cm round spring form pan. Refrigerate.
- Beat the heavy whipping cream until soft peaks form.
- In a separate bowl, beat the cream cheese with the sugar with an electric mixer, until smooth.
- Fold in the whipping cream into the cream cheese batter.
- Separate the mixture into two bowls, evenly. In one of these bowls, mix in the blueberry puree and 6g gelatine, dissolved in 1/4cup of boiling water until well combined.
- Pour blueberry cheesecake mix into the springform and spread evenly. Chill the whole pan in the freezer for 5 minutes.
- Repeat step 5 with the other half of the cheesecake mixture, but with the strawberry puree. Pour the strawberry cheesecake mixture on top of the blueberry layer, spreading it out evenly on the top. Refrigerate the whole pan overnight to set.
- Remove from pan and serve with fresh strawberries and strawberry sauce, which you can follow here.
Enjoy! If you have any questions, please leave a comment below. I’d also love to hear your thoughts on this recipe. Don’t forget to like and follow if you like recipes if you’d like to see more!
I paired made this sauce last night to go with my no bake berry cheesecake, which you can find here. I based my recipe on Emeril Lagasse’s raspberry sauce from his show Emeril Live, episode on Terrines. I just substituted the raspberries with strawberries. I added a little more sugar since I found that my cheesecake needed just that little more of sweetness to it. This sauce still has a nice tartness to it though.
Adapted from Emeril Live, 2000
- 500g strawberries (2 punnets)
- 1/3cup caster sugar
- 1 tablespoon lemon juice
- Wash strawberries and remove the stems. Roughly chop them up.
- Place strawberries, sugar and lemon juice into a saucepan. Cook over medium-high heat and stir it occasionally with a wooden spoon. The strawberries will breakdown after a few minutes. Continue stirring and cooking until sauce thickens (roughly 15 minutes).
- Remove from the heat and blend the sauce to remove any clumps. Refrigerate until ready to use.
This would be nice served with a cheesecake, like I did, or on top of some ice cream!
Enjoy! Please like and follow if you’d like to see more. Leave me a comment if you have any questions 🙂
This recipe has been a long time favourite amongst my family. I love baking a batch of these during Christmas and a while back, during my birthday party, I made a large batch and stuck them in a massive cookie jar for everyone to pick at.
Pistachio and chocolate shortbread recipe
Adapted from A Spicy Perspective
- 340g (3 sticks) unsalted butter, softened
- 1 cup caster sugar
- 3/4 tsp. salt
- 1 tsp. vanilla extract
- 3 1/2 cups all purpose flour
- 2/3 cup chopped dark chocolate (I used 70% chocolate)
- 2/3 cup chopped shelled pistachios
- Cream the butter, sugar, vanilla and salt until light and fluffy (3-5minutes).
- Mix flour in until just combined. Add chocolate and pistachios and mix everything together.
- Wrap the dough completely with plastic wrap and refrigerate for 30mintes
- Preheat oven to 175C (350F) and line cookie trays with baking paper.
- Roll out half of the dough (leave the other half in the fridge) onto a floured surface until roughly ¼ inch thick. Cut out the cookies with a cookie cutter of your choice (I used star and heart shaped cutters, 2-3inch). Place cut cookies onto baking tray. Repeat this process with the remaining dough.
- Bake for 15-20 minutes or until golden brown on the top. Remove from oven and transfer to a wire rack to cool.
Enjoy! Please leave a comment below if you have any questions. If you’d like to see more recipes like this, please like and follow me!
My brother bought me a KitchenAid just the other day. He supplies me with the machinery, I bake the food and he eats it. That’s just how we roll. I ain’t complaining because my old stand mixer gave up after serving my mother and I well for the last 10 years. So in celebration of receiving this new machine, I thought it was a great idea to bake a simple cake as a test run. Strawberries are also in season at the moment, so I’m going to utilise them as much as possible in desserts. You can use any other berries, if you’d like. I’m just using what is in season. Any who, the recipe below was adapted from Linda Lomelino’s Summer Cake recipe from her beautiful food blog, Call me cupcake. Her recipes and food photography are on point!
Adapted from Call me Cupcake’s Berry Summer Cake recipe.
- 85g butter, at room temperature
- 1 ½ (188g) self-raising flour
- ½ tsp baking powder
- ½ tsp table salt
- 1/3 cup caster sugar
- 1 large egg
- ½ cup (118ml) milk
- 1 tsp vanilla extract
- 400g strawberries (hulled and halved)
- Icing sugar, for dusting (optional)
- Preheat the oven to 180oC. Line you pie pan 25cm (10 inch) or 23cm(9inch) cake pan with baking paper and grease the sides with butter.
- Sift flour, baking powder and salt into a bowl.
- In a separate bowl, beat the butter and sugar until pale and fluffy. Add the egg, milk and vanilla, and mix until well combined.
- Slowly add the sifted dry ingredients into the egg and butter mixture until batter is smooth.
- Pour mixture into your cake tin and place your strawberries on top.
- Bake for 10mins at 180oC, then reduce the temperature to 150oC and bake for another 30-50 minutes or until the surface of the cake is golden brown and skewer is clean when placed in the centre of cake.
- Remove cake from oven and allow it to cool in its tin before turning it out.
- Serve when cooled and dust some icing sugar over the top.
Thanks for reading and hope you enjoy! Please like and follow my blog if you like what you see J