pecan-pie cheesecake

inspired by a favourite holiday pie, this cheesecake and its gooey pecan topping can be made in advance.

Total Time: 12 hrs 45 mins 

Prep: 20 minutes 

Inactive Prep: 9 hrs 25 mins 

Cook: 3 hours

Makes: 10-12 servings

Level: easy 

Ingredients: 

crust:

6tbsp unsalted butter, melted plus more butter for the pan 

9 chocolate graham crackers 

2 tbsp sugar 

pinch of salt

filling: 

four x 8oz cream cheese

1 1/4 cup sugar 

1 cup sour cream 

6 large eggs 

1 tbsp pure vanilla extract 

topping: 

1 cup pecans

1/2 cup heavy cream 

1 tbsp unsalted butter 

1 tbsp light corn syrup

1tsp pure vanilla extract  

pinch of fine salt 

1/2 cup sugar 

Method: 

for the crust: 

1.position the oven rack in the centre of the oven, and preheat oven to 180 degrees C. butter the inside of a springform pan. 

2. pulse the graham crackers in a food processor until, finely ground. add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. pour the mixture into the prepared pans and press it into the bottom to make an even layer. 

3. cake until the crust is just firm. about 10 minutes. remove and let cool completely. place the pan on a large piece of foil and fold the foil up the sides of the pan ( this helps seal the pan, to keep water out while baking.) 

for the filling: 

1.wipe out the food processor, pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps scraping down the sides of the bowl a few times. add the eggs and vanilla, and pulse until incorporated.

2. pour the filling into the crust, and set the pan inside a roasting pan. fill the roasting pan with enough hot waters to go halfway up the sides of the springform pan 

3. bake the cheesecake until the edge is set but the centre jiggles slightly ( when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 mins to 1 hr 20 minutes. turn the oven off, and open the door for a few seconds to let some heat out. close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour or more. 

4. transfer the springform pan to a cooling rack. run a knife around the edge and let the cheesecake cool to room temperature. wrap and refrigerate overnight or up to 2 days. 

for the topping: 

1. preheat the oven to 180 degrees C . 
2. spread the pecans out on a baking sheet, and bake until they start to turn a few shades darker and are nicely toasted, about 15 minutes, let cool ,the halve each pecan lengthwise. 
3. meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. reduce the heat to love to keep the cream mixture warm. 
4. cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt, gently swirl the pan as needed as the sugar continues  to melt and begins to caramelise and turn lightly golden in spots. keep cooking and swirling until the caramel is a uniform deep amber. remove from the heat and slowly whisk in the warm cream mixture ( watch out for ferocious bubbles). 
5. return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. let cool. to see if the sauce is ready for topping the cheesecake, dip a spoon into the sauce and let the sauce drop off; its ready if it easily and slowly drips off the spoon ( the sauce can be refrigerate up to 2 days, reheat in the microwave) 

to assemble: spoon the sauce into the centre of the cheesecake, and let it ooze to the edge. if needed, swirl the sauce with the back of a spoon to help it along. sprinkle the pecans in a generous later over the sauce. the cheesecake can now be served or refrigerated for up to 4 hours. 

to slice the cake, dip a sharp, heavy knife into war, water, wipe the knife dry and slice into the cake. wipe the knife clean and repeat. 

peanut butter jelly cocktail

“ it’s peanut butter jelly time!!!!!”

Total time: 5 mins 

Prep: 5 mins

Makes: 1 cocktail 

Level: easy

Ingredients: 

1tbsp honey mixed with 1 tbsp peanut butter

handful of raspberries

ice 

2 oz raspberry vodka 

1 oz raspberry liqueur 

4 ox cranberry juice. 

Garnish: 1 triangle peanut butter sandwich for perching on the rim

Method:

1.rim the serving glass with the peanut butter- honey mixture. next, muddle raspberries at the bottom of the glass and add ice, pour in vodka, raspberry liqueur and cranberry juice and stir. 

2. garnish with triangle of peanut butter sandwich sliced and wedged on the rim, and toast to the tact that snack time is much fun as a grown-up 

gluten free lava cake

these super decadent gluten-free lava cakes have a raspberry center and makes just enough for two!!

Ingredients: 

1/4 cup sugar 

1 large egg 

1 large egg yolk 

2tsp vanilla extract 

pinch of salt 

2/3 cup semi-sweet chocolate chips 

3 tbsp unsalted butter 

3 tbsp buckwheat flour 

3 tbsp fresh raspberries -lightly mashed

Method: 

1. preheat the oven to 180 degrees C and spray two 6 ounce ramekins very well with cooking spray 
2. in a medium bowl, mix together the sugar, eggs, vanilla and salt. 
3. melt the chocolate and butter in the microwave until melted, stirring in between
4. add the chocolate mixture to the sugar mixture and stir till just combined. 
5. sprinkle the flour over the batter and fold in. do not over mix!! the cake will be tough if you do. 
6. scoop a little more than 1/4 of batter into each ramekin
7. put 1/2 of the mashed raspberries into the centre, keeping it into the centre. 
8. divide the remaining batter between the two ramekins. 
9. bake for 15 minutes. 
10. remove the cakes from the oven and cool for 15 minutes in the ramekins 
11. run the knife around the edge of the cakes and flip out onto the serving plates. 
12. serve immediately, leftovers can be covered and refrigerated for up to 2 days. 

red velvet pancakes

these fluffy red pancakes are great on their own and even decked out with sweetened cream cheese, a drizzle of maple syrup and roasted pecans.

Total Time: 55 mins 

Prep: 25 mins 

Cook: 30 mins 

Makes: 20 pancakes 

Level: easy 

Ingredients: 

115g cream cheese 

1/4 cup sour cream 

3 tbsp whole milk 

2tbsp icing sugar 

2 cups plain flour 

1tbsp unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp bicarbonate of soda 

fine salt 

2 large eggs 

3/4 cup granulated sugar 

1 1/4 cups buttermilk 

1/2 cup melted and cooled unsalted butter, 

plus more for the griddle

2 tsp red food colouring 

1 tsp pure vanilla extract 

1 tsp apple cider vinegar

maple syrup, for serving

roasted, chopped pecans, for serving. 

Method:

1. whisk the cream cheese, sour cream, milk and icing sugar until smooth in a medium bowl. set aside. 
2. sift the flour, cocoa powder, baking soda, baking powder and 1/2 tsp salt into a large bowl. beat the eggs and sugar in a medium bowl until pale yellow, bet in the buttermilk, melted butter, food colouring, vanilla and vinegar. add the egg mixture to the flour mixture and fold just until incorporated. 
3. heat a griddle or large non stick skillet over medium-low heat. coat the pan with melted butter. pour 1/4 cupfuls of batter into the pan, space evenly apart, use a spatula to spread out slightly if needed.
4. cook until bubbled begin to pop on the surface about 3 minutes, carefully flip and cook until the bottoms cooked through, 1-2 minutes, repeat with the remaining batter. 

to serve: drizzle the cream cheese and syrup ontop of the pancakes and sprinkle with pecans.

smores bread and butter pudding

total time : 45 mins 

prep: 15 minutes 

cook: 30 minutes 

you guys, i cannot believe we are already into winter! where has this year gone?! i will not lie, i am pretty excited about christmas this year only due to the stodgy puddings and lots of cakes!! :) which is precisely why i am presenting this to you this is a pudding for two s’mores bread pudding. 

yes, you read that right. no big bath of bread pudding its just for the two of you. this is perfect on a nice romantic night, although you do not need to cozy up to a fire put for this, all you need is an oven, a fireplace and favourite movie, and you can call this an indoor campfire for two. how fun is that? 

this is also the perfect dessert recipe for the two of you to get your hands dirty in the kitchen together. while one of you is cubing the bread, another can be mixing the liquid ingredients. then you both can pile your own individual servings up high and top with as much ( or as little) marshmallows and chocolate as  you want.

whats better than s’mores bread pudding? personalised s’mores bread pudding? get the recipe below and enjoy :) 

Ingredients: 

4 cups loosely packed challah cubes ( bread ) 

1 1/4 cup milk 

1 large egg 

1 tbsp cocoa powder 

2/3 cup mini chocolate chips 

2/3 cup mini marshmallows 

1/2 tbsp unsalted butter

2 tbsp graham cracker crumbs, divided

Method: 

1. preheat oven to 18- degrees C 
2. cube bread into 1-inch square cubes and place into a large mixing bowl 
3. in a large measuring cup, whisk together milk, egg and cocoa powder
4. pour the liquid mixture on top of the bread, add the chocolate chips and marshmallows. gently stir and make sure all the bread is covered with liquid
5. using the room temperature butter, grease the inside of two 16 ounce oven safe ramekins. then add 1 tbsp of graham cracker crumbs to each of the ramekins;move the ramekins around to completely coat the inside with crumbs
6. evenly divide the bread pudding mixture amongst the ramekins and top with more chocolate chips and marshmallows, if desired. 
7. place the ramekins on a large baking sheet ( the sheet is to help catch any overflow) 
8. bake for 30 minutes, uncovered, on the middle rack of the oven. if your marshmallows start to turn to brown during the baking process, you can lightly cover with foil. 
9. let cool for 10-15 minutes before eating, be careful — the middle is still really hot!! 

note: for fun you can carefully use a kitchen torch and lightly toast the marshmallow on top for that campfire effect. 

raspberry smores gateau

Ingredients: 

for the base: 

19-g graham crackers or digestive biscuits 

25g caster sugar 

20g milk powder 

3g sea salt 

55g unsalted butter 

55ml cream 

for the chocolate creme: 

465ml double cream 

200ml milk 

135g caster sugar 

20g cocoa powder 

135g egg yolks 

250g dark chocolate, melted

1/2 cup fresh or frozen raspberries

for the meringue:

100g egg whites 

150g caster sugar 

pinch of salt 

2g vanilla bean paste

Method: 

line a 9inch pastry crust with baking parchment. 

for the crust:

1. blitz the cookies in a food processor to make fine crumbs, combine with the sugar, milk powder and salt in a medium bowl. 
2. whisk the cream into the melted butter and add to the dry ingredients. 
3. press the crumb base evenly into the ring and put in freezer

for the chocolate creme: 

1. heat the milk and cream in a medium saucepan.
2. in a large bowl, whisk together the yolks, sugar, cocoa powder and salt until combined and little lighter in colour. 
3. when the cream mixture is beginning to bowl, pour it into the egg mixture in a slow and steady stream, while constantly whisking, until it is entirely combined. 
4. return the creme mixture to the pot and cook over a low heat until the mixture reaches 82 degrees C.
5. pour the cooked creme through a strainer and back into the bowl, add the melted chocolate and using a stick blender to emulsify the mixture. 
6. place a piece of cling film to the surface of the creme and refrigerate for at least 3 hours. 
7. once cooled, pour it onto the base and level. top with the raspberries and return to the freezer for 4 hours - over night. 

to make the swiss meringue: 

1. put the egg whites, sugar, salt and vanilla bean in a bowl and whisk tiger, place the bowl over a pot of simmering water and while constantly whisking slowly, heat to 60 degrees C
2. put the bowl on a tea towel and whisk ( preferably with electric whisk) until the mixture is cool 
3. spread the meringue evenly over the chocolate cream mixture, freeze for at least another 2 hours. 

remove the cake from the freezer about 4 hours before you want to serve it, take off the pastry ring and refrigerate. when serving, toast the top of the meringue with  a blow torch and scatter over some raspberries

s'more jars

 Really easy recipe

Ingredients:
chocolate pudding
graham cracker crumbs
marshmallow fluff

Method:

make the pudding as directed on box
crush the graham crackers
layer the ingredients

                                                                                                                                     

 

harvest magarita

just because its fall doesn't mean you cannot enjoy a little margarita action. 

Total time: 1 hr 15 mins 

Prep: 10 mins 

Inactive: 1 hr

Cook: 5 mins 

Makes: 1 serving 

Level: easy 

Ingredients: 

55ml tequila ( 1 shot) 

14g freshly squeezed lime juice 

few dash of bitters

ice

lime wedges, for garnish

spiced simple syrup: 

1 cup sugar 

8 whole allspice berries 

8 whole cloves 

3 cinnamon sticks

1 piece fresh ginger, peeled and coarsely chopped. 

Method: 

spiced simple syrup: 

1. combine the sugar, 1 cup , allspice, cloves, cinnamon and ginger in a small saucepan. bring to the boil and cook until the sugar is completely melted. remove from the head and let it cool for 1 hour. strain into a small bowl and cover and refrigerate until cold. 

margarita: 

combine the tequila, simple syrup, lime juice, bitters and ice in a cocktail shaker and shake for 10 seconds, serve straight up or on the rocks with a lime wedge for garnish. 

rainbow ribbon cake

so this cake might not be actually filled with rainbows and smiles, but it will probably make everyone happy. 

Total time: 5 hrs 35 mins 

Prep: 40 mins 

Inactive: 4 hrs 15 mins 

Cook: 40 mins 

Makes: 10 servings 

Level: easy 

Ingredients: 

for the cake:

1 box white cake mix ( betty crocker) 

1 1/4 cup water 

1/3 cup canola oil 

3 egg whites 

1/2 tsp vanilla extract 

1 tbsp each flavoured gelatine: lemon, orange, cherry, grape, line and blue raspberry 

2 cups boiling water

for the decoration: 

2 cans of white icing

colour gels: yellow, orange blue, green, purple and red

Method: 

for the cake: 

1. preheat oven to 180 degrees V. spray cake pans with cooking spray. 
2. in a large mixing bowl, beat together the cake mix, water, oil, egg whites and vanilla on low speed. 
3. divide batter between the two tins evenly and bake in oven for 32-36 minutes or until its cooked. cool down slightly in the pans and then turn onto cooling racks. trim the top of the cake until smooth. 
4. place 1 tbsp of each flavour of gelatine in separate small bowls, stir in 1/3 cup boiling water into each and stir until dissolved.
5. on the trimmed sides , splash the different gelatine all over the cakes, cover the cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours 

for the decoration: 

1.remove the cakes from the fridge, unwrap the cakes and place 1 cake on a plate or stand and spread white icing on top and then place the second layer on top, ice the top and sides. 

2. randomly place big dollops of the colouring all over the cake. 

3. use a small spatula, twirl the dollops together to create a tie-dye rainbow effect on the cake

peanut butter pie

this super-easy pie only takes ten minutes to prepare. 

Total time: 2hr 30 mins 

Prep: 10 mins

Inactive 2hrs 20 mins 

Makes: 8 servings 

Level: easy

Ingredients: 

1/2 cup peanut butter

1 cup icing sugar 

1/4 cup milk 

1 tsp vanilla extract 

225g cream cheese

225g whipped cream 

1 cookie pie crust ( recommended: oreo )

chocolate sauce

Method: 

1. in large bowl combine all the ingredients except crust and chocolate sauce. blend with a hand mixer. gently fold in whipped topping; pour into prepared crust and freeze for 2 hours. once frozen, drizzle with the chocolate sauce and re-freeze for 20 minutes
2. thaw slightly before serving and cut into thin slices because this is a rich pie

peanut butter and fluff frosting

instead of making a peanut butter and fluff sandwich, stuff a cupcake with this dynamic duo, you can use vanilla cupcakes, chocolate or make some peanut butter cupcakes for the most dramatic effect. 

scoop out the centre and fill with a peanut butter and flag swirl and top with peanut butter marshmallow frosting. feed these to your friends  and you will be the coolest kid in school, i promise.

Ingredients: 

1 cup marshmallow fluff

1/2 cup smooth peanut butter

 1/2 cup unsalted butter 

1 1/2 cup icing sugar 

1/4 tsp salt 

2 tbsp milk 

1/4 tsp vanilla extract

Method: 

in a mixing bowl, beat the fluff, peanut butter and butter at low speed until combines 

continue mixing the frosting on low speed and add the sugar, salt, milk and vanilla. mix until all the ingredients combined and the frosting is formed

oat cookie pancakes

whole oats mean these pancakes are practically a health food… right? 

Total time: 22 mins 

Prep: 10 mins 

Cook: 12 mins 

Mkes about 12 pancakes 

Level: easy 

Ingredients: 

1 cup old fashioned oats

1 cup plain flour 

1/2 cup brown sugar 

2 tsp baking powder 

1/2 tsp bicarbonate of soda

1tsp ground cinnamon 

1/4 cup chopped walnuts 

3/4 cup sour cream 

3/4 cup whole milk 

2 large eggs 

1 tsp vanilla extract 

2 really ripe bananas, mashes 

3/4 cup raisins 

1/4 cup melted butter. 

additional butter for skillet 

maple syrup or honey for drizzling. 

note: if you cannot find really ripe banans, just put them into the microwave for about 15 seconds and they will become super soft for mashing. 

Method: 

1. mix the dry ingredients. 
2. in another bowl whisk the wet ingredients. whisk the wet ingredients into the dry until just combined. then fold in the mashed up bananas 
3. heat the griddle over medium heat and brush with additional melted butter.
4. taking 1/3 of a c up and cook until the bubbles start to form on the top, then turn. cook for an additional 2 minutes 
5. keep pancakes tented with foil as they come off the griddle to keep them hot. 
6. serve with drizzles honey or maple syrup over the top.