Passionfruit Cheesecake Pots

Julie's Family Kitchen Passionfruit Cheesecake Pots

With Valentine’s Day not too far away it’s time to get planning that romantic meal for your loved one. Especially, as the big day falls on a Saturday it’s virtually impossible to get a table booked at a good restaurant (I know, we’ve tried and failed!). These delectable Passionfruit Cheesecake Pots are sure to impress and take next to no time to prepare. Zingy, refreshing and creamy these cheesecakes are an absolute delight to eat. The recipe makes 4 individual cheesecakes, they keep well in the fridge for a couple of days but they’re so hard to resist you could just have two each! It goes without saying, I highly recommend you enjoy your passionfruit cheesecake pots with a glass of bubbly or two.

Passionfruit Cheesecake Pots

  • Servings: 4
  • Difficulty: easy
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IngredientsJulie's Family Kitchen Passionfruit Cheesecake Pots

115g milk chocolate Hobnob biscuits (6 approx)
20g unsalted butter
180g Philadelphia full fat cream cheese (room temperature)
2 tablespoons icing sugar
4 tablespoons passionfruit curd
8 Dr Oetker cocoa crunch chocolate squares

Method

1. In a mini chopper or food processor blitz the biscuits until you have crumbs.

2. Melt the butter on a low heat in a saucepan. Then, add the biscuit crumbs and mix well.

3. Divide biscuit mixture equally between 4 glass ramekins and press down lightly. Refrigerate until needed.

4. In a bowl beat together the cream cheese and icing sugar, then mix in the passionfruit curd.

5. Spoon the cream cheese mixture on top of the biscuit base and carefully level. Refrigerate the cheesecakes for at least 4 hours or over night, then serve each cheesecake with 2 chocolate squares placed in the centre. Enjoy!

Julie's Family Kitchen Passionfruit Cheesecake Pots

Until next time.

Julie
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Trio of Chocolate Recipes

Did you know it is Chocolate Week? Well, it certainly is and to celebrate there is a Chocolate Show being held at London’s Olypmia this coming weekend (17th to 19th October). Sadly, I can’t go but to get into the spirit of all things chocolate (like I need much encouragement), I’ve compiled a trio of my favourite chocolate recipes for you.

Double Chocolate Banana Cake

Double chocolate banana cake

This is an utterly delicious and moist chocolate cake, that your family and friends will love. So, if you have any bananas that have seen better days I recommend you make it.

Milk Chocolate and Walnut Biscuits

Milk Chocolate and Walnut Biscuits 22012014

These biscuits are totally scrummy and worth making a pot of tea or coffee for. If you take a batch into the office I promise you’ll be the most popular member of staff.

Rocky Road Bars

Rocky road bars

I’m sure Rocky Roads are every child’s favourite. I’ve made these a little special with a couple of magic ingredients, Turkish Delight and dried mango.

I hope you enjoy this trio of chocolate recipes.

Until next time.

Julie
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Rocky Road Bars

Rocky road bars

To my mind my rocky road bars are not a thing of beauty, well not to to look at anyway. Thankfully they taste good, extremely good. These rocky road bars are full of all the yummy treats I could find, cherries, Turkish delight, marshmallows, dried mango and crunchy amaretti biscuits. All smothered in a mix of milk and dark chocolate, honestly what is there not to like about these.

My daughter helped me make these and had great fun bashing the amaretti biscuits into chunks. Making and of course eating the rocky road bars was a great way to mark the end of the summer holidays. I’ve decided September is going to be a month of home cooking, I’m planning on making warming soups, casseroles, cottage pies and fruit crumbles. Ultimately my aim is to get my youngest to eat more fruit and veg, I’ll keep you posted on how it goes.

Rocky Road Bars

  • Servings: 16-20
  • Difficulty: easy
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IngredientsRocky road bars

200g dark chocolate
200g milk chocolate
150g unsalted butter
3 tablespoons golden syrup
200g glacé cherries
175g crunchy amaretti biscuits (crumbled)
100g mini pink and white marshmallows
75g assorted Turkish delight (chopped into 1cm chunks)
50g dried mango pieces

Method

1. Grease and line a 30cm x 23cm (12″ x 9″) traybake tin with baking parchment.

2. Melt the butter, golden syrup and chocolate in a heatproof bowl over a pan of simmering water.

3. Once melted and cooled, stir in the glacé cherries, amaretti biscuits, Turkish delight and mango pieces.

4. Transfer the mixture to the tin and then refrigerate until set.

5. Using a large sharp knife cut into 16 or 20 bars depending on how big you want them. Enjoy!

Rocky road bars

Until next time.

Julie
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Chocolate and Ginger Cookies

Chocolate and Ginger Cookies

These Chocolate and Ginger Cookies are seriously good, I kid you not. In fact, my husband has broken his healthy eating regime for these, he absolutely loves them. The cookies are soft, ever so slightly chewy filled with dark chocolate chips and crystallised stem ginger chunks. Bitter dark chocolate is always delicious in cookies but combined with the subtle heat from the stem ginger takes these cookies to the next level. I hope you love them too.

Chocolate and Ginger Cookies

Chocolate and Ginger Cookies

Here’s the recipe for Chocolate and Ginger Cookies.

Ingredients (Makes 14)

175g unsalted butter (softened)
100g golden caster sugar
100g dark chocolate chips
100g crystallised stem ginger (chopped into small chunks) *
50g whole rolled oats
225g plain flour

*I used Neal’s Yard crystallised ginger sold in Holland & Barratt, I chopped the ginger into small chunks the same size as the chocolate chips.

Method

1. Cream together the butter and sugar together until thoroughly combined.

2. Mix in the chocolate chips, chopped ginger and oats.

3. Add the flour and mix until the mixture becomes a dough.

4. Line two baking sheets with baking parchment.

5. Divide the cookie dough into 14 pieces, roll each piece into a ball. Then, place the balls of cookie dough on the lined baking sheet and flatten until about 1cm thick. Smooth the edges of the cookies with your hands if they are cracked.

6. Place both the baking sheets in the fridge to allow the uncooked cookies to firm up, chill for at least 1 hour.

7. Pre heat the oven to Fan 160c.

8. Oven bake the cookies for about 20 to 25 minutes, the cookies will be pale gold when cooked. I recommend you take a look at the cookies after 20 minutes and if you think they need longer pop them back in the oven. Don’t over bake as they will lose their soft texture. I baked mine for 23 minutes.

9. Once cooked remove from the oven and leave on the baking sheets for 10 minutes, then transfer to a cooling rack to finish cooling.

Chocolate and Ginger Cookies

Chocolate and Ginger Cookies

With all this talk of baking cookies has got me thinking about the next series of the Great British Bake Off which starts on 6th August. Yay! I can’t wait to see what technical challenges Mary and Paul have for the new bakers, I bet it’s going to be brilliant.

Happy baking.

Julie
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Triple Chocolate Cookies

Triple Chocolate Cookies

Intensely chocolatey and super soft these cookies are a chocolate dream. If they don’t satisfy a chocolate craving then I don’t know what will. Packed full of dark and white chocolate chips in a rich cocoa cookie dough these triple chocolate cookies are not for the faint hearted.

I thought my little tasters might find them too rich but to my surprise they didn’t. If fact, they gave my triple chocolate cookies a massive thumbs up.

Triple Chocolate Cookies

Ingredients (Makes 14)

175g unsalted butter (softened)
100g golden caster sugar
185g plain flour
40g cocoa powder
75g dark chocolate chips
75g white chocolate chips

Method

1. Cream together the butter and sugar together until thoroughly combined.

2. Sift in the flour and cocoa powder together, then stir using a wooden spoon until the mixture becomes a dough. It may seem too dry at first but keep mixing and it will then come together.

3. Add 120g of chocolate chips, reserving the remaining 30g for later. Stir the mixture until chocolate chips are fully distributed throughout the dough.

4. Line two baking sheets with baking parchment.

5. Divide the cookie dough into 14 pieces, roll each piece into a ball. Then, place the balls of cookie dough on the lined baking sheet and flatten until about 1cm thick. Place the remaining chocolate chips on top of the cookies.

6. Place both the baking sheets in the fridge to allow the uncooked cookies to firm up, chill for at least 1 hour.

7. Pre heat the oven to Fan 160c.

8. Oven bake the cookies for about 20 minutes for soft cookies, if you want slightly firmer cookies then bake for a little longer.

9. Once cooked remove from the oven and leave on the baking sheets for 10 minutes, then transfer to a cooling rack to finish cooling.

Triple Chocolate Cookies

Triple Chocolate Cookies

I’m not going to pretend these are healthy because they’re definitely not but a once in a while treat is ok. So if you’re in dire need of an extreme chocolate fix these cookies are for you. I hope you enjoy them.

Happy baking.

Julie
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Banoffee Ice Cream Tartlets

Banoffee Ice Cream Tartlets

When Sainsbury’s asked food bloggers to create something for their Ice Cream Challenge I jumped at the chance. Inspired by a banoffee pie, this recipe is a little different. The usual ingredients a caramel layer, sliced banana, whipped cream and chocolate curls are all there. However, you’ll love when these little butter pastry tartlets are broken was a spoon you get the surprise vanilla ice cream filling. Sheer banoffee indulgence. I think these Banoffee Ice Cream Tartlets look rather elegant too and would make a pretty dessert for a dinner party.

The story of how I arrived at these Banoffee Ice Cream Tartlets is fraught with disasters, of the ice cream kind. Let it be said ice cream is a tricky substance to work with. It melts and it melts really fast. You have been warned, work quickly. I finally created this failsafe recipe that tastes like the best ice cream sundae and banoffee pie rolled into one. Follow my instructions and you won’t go wrong.

You won’t need all the chocolate but I’m sure you will find a good use for it, he he!

Banoffee Ice Cream Tartlets

Ingredients (Serves 6)

6 Sainsbury’s Taste the Difference All Butter Sweet Pastry Tartlets (138g)
1/2 tub Sainsbury’s Vanilla Ice Cream 900ml
397g Carnation Caramel
2 small bananas
300ml double cream
200g Sainsbury’s Fairtrade Dark Chocolate

Method

1. The night before, fill each tartlet case with 2 tablespoons of ice cream. Using a spoon gently spread the ice cream across the tartlet base as it starts to melt. Place on a deep baking tray, cover with cling film and freeze over night. Don’t skip this important step, otherwise the recipe won’t work.

2. Make the chocolate curls by scraping a knife across the flat edge of the chocolate bar, set aside until needed

3. Whip the cream until you get stiff peaks.

4. Slice the bananas in rounds.

5. Remove the tartlets from the freezer and spread a tablespoon of caramel on top and then add the sliced banana.

6. Spoon on the whipped cream and decorate with chocolate curls. Serve immediately.

Banoffee Ice Cream Tartlets

I hope you enjoy them. I’d love to know what you think so don’t be shy and please leave me a comment.

If you can spare a minute, I would be incredibly grateful if you could vote for me in the Brilliance in Blogging (BiBs) awards. I’ve been shortlisted in the Food category and I’m hoping to become a finalist. Click either here on the Voting Form or on the badge below which will take you through to a short online form which is quick and easy to complete.

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Thank you so much, I think it would make my year. 😀

Until next time.

Julie
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Disclosure: Sainsbury’s sponsored me to write this post. All opinions are honest and my own. The recipe is my own.

Chocolate Drizzle Shortbread Hearts

Chocolate Shortbread

I was absolutely delighted that my last recipe, Cherry Shortbread Hearts was a huge hit with my family and also my readers. Thank you all for your lovely comments, it really makes my day. Valentine’s Day is tomorrow and all the Cherry Shortbread Heart biscuits have been eaten, so I thought why not try a chocolate variation. I’m so pleased I did, the buttery shortbread biscuit goes beautifully with dark chocolate. They really are quite delicious.

Chocolate Shortbread

Ingredients (makes 18 depending on cutter size)

200g unsalted butter (softened)
100g golden caster sugar
1/2 teaspoon vanilla extract
250g plain flour
50g cornflour
Pinch of salt
50g dark chocolate

Method

1. Line 2 baking sheets with non stick baking parchment.

2. Cream together the butter, sugar and vanilla extract until light and fluffy.

3. Sift in half of the flour, cornflour and salt. Then mix together.

4. Once combined sift in the remaining flour and cornflour. Mix until the mixture becomes like a biscuit dough.

5. Dust your work surface with cornflour and bring the dough together with your hands.

6. Roll out the dough to a thickness of 0.5cm, using a 8cm heart shape cutter cut out as many heart shapes as possible.

7. Then reform the dough. Roll out and cut out the remaining hearts.

8. Place the shortbread hearts on the baking sheets and put in the fridge to chill for 1 hour.

9. Pre heat your oven to Fan 160c, then bake the shortbread for 20 minutes. Halfway through baking turn the baking sheets round and swap oven shelves. This will help the shortbread bake evenly.

10. The shortbread hearts will be pale gold when baked. Allow to cool for 5 minutes on the baking trays and then transfer to wire racks to cool.

11. Melt the chocolate in a bain marie or in the microwave until just melted. Then using a small spoon drizzle the chocolate in zig zag motions across the shortbread. Leave to set.

chocolate shortbread

Chocolate Shortbread

Chocolate Shortbread

I hope you enjoy these and like all my recipes they really are easy to make.

Happy Valentine’s Day.

Julie
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I’ve entered this recipe into the Tea Time Treats challenge organised by Karen at Lavender and Lovage and Jane at The Hedgecombers. This months chocolate challenge is hosted by Karen.

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I’ve entered this recipe into Laura’s Biscuit Barrel Challenge for February over at I’d much rather bake than… . The theme this month is chocolate.

Henry the Hedgehog Cake

Hedgehog Cake

To celebrate the birthday of my cheeky chappy I made a chocolate cake in the guise of another cheeky chappy, Henry the Hedgehog.

To make my chocolate hedgehog cake I followed Rachel Allen’s recipe from her book entitled ‘Cake‘.

Rachel Allen's Cake book

The recipe itself was a very straight forward chocolate sponge which I baked in a large Pyrex bowl. Once baked I let the cake cool down completely before tackling the next stage.

The assembly of the hedgehog shape was also fairly easy, although I was a little doubtful that I was going to manage it at first. Once, I had the right shape it was simply a case of covering the sponge with the chocolate buttercream. This was a bit tricky, as there’s nothing worse than crumbs in the buttercream so I took my time. Next I formed the face, first using a glacé cherry for the nose and then the ends of the biscuits as eyes. To create the hedgehog spikes I carefully pressed chocolate finger biscuits into the body of the cake. Henry the chocolate hedgehog was finished, ready in time for the special birthday.

Happy Birthday

Happy Birthday

Would I make this cake again? Yes, I would. Henry’s not perfect but nevertheless, I’m pretty happy with how he turned out and best of all he (I mean the cake) tasted quite delicious too.

Have you made any novelty cakes recently? I’d love to hear about them, let me know by leaving your comments in the box below.

Until next time.

Julie
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Sublime Chocolate Orange Meringue Dessert

Chocolate orange dessert

This sublime dessert is like a cheats ice cream, flavoured with dark chocolate and orange. It may not look the prettiest dessert but it certainly tastes heavenly. I think it is perfect for serving after dinner over the holidays as an alternative to Christmas pudding.

I’ve used Sainsbury’s Taste the Difference Belgian Dark Chocolate with Orange, which contained pieces of candied orange. However, if you can’t get this I would suggest using a dark chocolate flavoured with orange or just a good quality dark chocolate instead.

Ingredients (Serves 8 to 10)

12 meringue nests (180g approx)
600ml double cream
100g dark chocolate with candied orange or dark chocolate flavoured with orange
8 tablespoons orange curd (best quality available)

Method

1. In a large bowl whip the cream until you get soft peaks.

2. Crumble the meringue nests into the cream.

3. Chop the chocolate with a sharp knife into small chunks and add to the bowl.

4. Then, add 8 tablespoons of orange curd to the bowl. Gently stir the mixture around.

5. Line a 2lb baking tin with cling film with plenty of over hang. Then, carefully spoon the mixture into the lined tin pressing lightly so the mixture spreads to fill the whole tin.

6. Using the over hanging cling film, cover the top and then freeze for at least 4 hours until firm or overnight.

7. To serve remove the dessert from the tin and cling film about 15 minutes before cutting into 8 to 10 slices.

I really hope you give this recipe a try, it’s so simple you really can’t go wrong with it. Don’t forget you can leave your feedback in the box below.

Julie
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Dark Chocolate and Pistachio Biscuits

Chocolate and Pistachio Biscuits

These delectable biscuits are super easy to make and are great mid morning with a cup of tea or coffee.

Ingredients (Makes 14)

225g plain flour
175g unsalted butter (softened)
100g golden caster sugar
100g dark chocolate chips
50g pistachios (chopped)

Method

1. Mix the butter and sugar together until thoroughly combined.

2. Stir in the flour using a wooden spoon until the mixture becomes a dough.

3. Add the chocolate chips and pistachios and knead briefly to evenly distribute throughout the dough.

4. Line two baking sheets with baking parchment.

5. Divide the biscuit dough into 14 pieces, roll each piece into a ball. Then, place the balls of biscuit dough on the lined baking sheet and flatten until about 1cm thick.

6. Place both the baking sheets in the fridge to allow the uncooked biscuits to firm up, chill for at least 1 hour.

7. Pre heat the oven to Fan 160c.

8. Oven bake the biscuits for about 20 to 25 minutes, the biscuit will be pale gold when cooked.

9. Leave on the baking sheets for 10 minutes then transfer to a cooling rack to finish cooling.

Tea and biscuits

Tea and biscuits

I really hope you enjoy making these biscuits and eating them too of course. Let me know what you think by leaving a comment in the box below.

Until next time.

Julie

I’ve entered this recipe in #recipe of the week with A Mummy too.

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I’ve entered this recipe in the Tea Time Treats monthly challenge organised by Kate at What Kate Baked and Karen at Lavender and Lovage.

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