Cheesecake filled chocolate eggs

Happy Easter everyone! 

When I was looking for inspiration for our Easter lunch the other day, I came across this recipe on a Swedish recipe site and though it would be a fun pudding to end the meal with.
Cheesecake filled chocolate eggs
They are incredibly easy to make, the trickiest bit was to remove the toys from the Kinder chocolate eggs without breaking the whole egg but you could use other hollow chocolate eggs to make it easier. The Kinder egg size was probably a bit on the small side for a pudding, however we served them with little chocolate nests that my mother-in-law had brought with her, and also freshly baked hot cross buns.
I did end up with a lot of cheesecake mixture left over as I only made 5 eggs, so next time I’d probably half the amount of mixture.
Cheesecake filled chocolate egg
Cheesecake filled chocolate eggs
250 g cream cheese
125 g sugar
250 ml whipped cream.
lemon curd
hollow chocolate eggs, about 30 small or 10 big
1) Mix the cream cheese and sugar.
2) Whip the cream, add a third to the cream cheese mixture before folding in the remaining cream. Put the mixture into a piping bag.
3) Carefully cut the top off the eggs. Pipe the cheesecake mixture into the eggs, filling them about two thirds.
4) Add a little dollop of lemon curd to each egg. If needed, pipe some more cheesecake mixture around the lemon curd.
Cheesecake filled  chocolate eggs with chocolate nest

Happy Blogiversary!

Happy 1st blogiversary to me!

A couple of weeks ago I got a WordPress notification saying Happy Anniversary with WordPress. However, as I didn’t post my very first post at the same time, I’m counting today, 26th March, as my official blog birthday!

When looking back at the first post I wrote, I realised I was planning to write another one about pretty much the same subject – waffles. Yesterday was national waffle day in Sweden, however we stared our celebrations on Sunday already as the kids had a few friends around. {This time everyone was happy to have the waffles}


I decided to post the waffle recipe again, so here goes:


Makes about 8

350 ml flour
3 tsp baking powder
200 ml milk
250 ml sparkling water
100g butter

Melt the butter and allow to cool.
Mix flour and baking powder with the milk, then add the sparkling water.
Add the melted butter.
Rest the batter for a minimum of 20 minutes.
Pour a ladle of batter into a waffle maker and bake until golden brown.
Serve with jam and whipped cream. Or honey and a sprinkling of cinnamon {which proved a very popular combination here}

Chocolate marmalade slump cake

I love turning the oven on after having baked anything with chocolate, and at the same time I don’t. I love it because the kitchen is once again filled with delicious chocolaty scents. And the reason I don’t like it is that usually the yummy chocolate treat is long gone by then, and the oven is being turned on to cook something decidedly less tasty, like fish fingers, which although loved by the kids, will always loose in the taste battle with chocolate.

Something I long to turn my oven on for again is Lucas Hollweg‘s Chocolate marmalade slump cake. I found the recipe in Sunday Times ‘Style’ magazine at some point {last year?} and have been looking for an occasion to make it ever since. I finally ended up making it for New Years Eve and all I can say is wow {which seems pretty tame}. It was fantastic – rich, moreish and utterly delicious. Lucas Hollweg is my new kitchen hero! {having made one of his savoury tarts a few times just adds more weight to this sentiment}. The fact that it’s also gluten free is just an added bonus!Chocolate marmalade slump cake

Chocolate marmalade slump cake

100 g Seville orange marmalade, preferably with thick cut peel
1 large orange, finely grated zest
125 g sugar
150 g unsalted butter
150 g dark chocolate (60-70% cocoa solids)
4 eggs, separated
50 g cocoa powder
a pinch of salt

1) Pre-heat the oven to 190C and line the base and sides of a 23 cm loose bottomed circular cake tin with greaseproof paper.
2) Put the marmalade and zest in a food processor and blitz until slushy, then add the sugar and blitz again. {This was the only part of the recipe I didn’t follow, I just mixed the marmalade and sugar and ended up with nice little pieces of orange peel in the cake}
3) Melt the butter over a gentle heat, then remove from the heat.
4) Break the chocolate into chunks, add to the butter and give it a stir so the butter covers the chocolate. Leave {well alone!} for a few minutes to allow the chocolate to melt, then stir until it’s a smooth and glossy mixture.
5) Pour the chocolate mixture and the marmalade mixture into a bowl and beat in the egg yolks.
6) Sift in the cocoa powder and beat until combined.
7) Whisk the egg whites with a pinch of salt in a clean mixing bowl until they form soft peaks.
8) Stir in 1/3 or the egg whites into the chocolate mixture to loosen it, then carefully add the remaining egg whites, gently folding them in until fully incorporated.
9) Pour the mixture into the tin, smooth the top and bake for 30 minutes or until the centre has risen and set.  Remove from the oven and leave to cool for at least 15 minutes before taking it out of the tin.

Serve slightly warm or at room temperature with a dollop of whipped cream or creme fraiche. Chocolate marmalade slump cake

Lemon Halloween cheesecakes

My youngest is quite a fussy eater and only very rarely eat meat. For our (pre) Halloween celebration the other day I had made a lovely roast chicken with roast veg and potatoes. My little teddybear had a few roast potatoes and then pushed his plate aside while declaring he had finished. We tried to coax him to eat a bit more but he stubbornly refused. {I wonder where he gets that streak from!!}

In a final attempt to get him to eat, I showed him the Halloween inspired mini cheesecakes we were having for pudding. He immediately perked up and tried to grab one. Explained he could only have one if he would eat his food, and to my {and everyone else’s} great surprise he actually started eating, chicken and all, and practically cleared his plate! So I guess from now on we will just have to throw all good parenting rules to one side and give him a bit of an incentive to finish his food 🙂Halloween cheesecakes

The cheesecakes were supposed to have a nice spider web pattern on top of them, but due to a piping bag (or lack thereof) disaster, they ended up having weird artistic chocolate blob pattern on them instead. They still tasted great though!

Mini cheesecake

Lemon cheesecakes

160g digestive biscuits
50g butter, melted
150g full fat cream cheese, at room temperature
50g sugar
5-6 sheets leaf gelatine (the original recipe called for 6 but I think 5 would be enough)
3 tbsp water
2 lemons, zest and juice
200 ml double cream, at room temperature
1 tin condensed milk (397g)
50g dark chocolate, melted

1) Line a 12 hole muffin tin with paper cases.
2) Put the digestive biscuits into a food processor and whiz until broken up into fine
3) Add the melted butter, mix until fully incorporated then divide the mixture between
the paper cases. Press down with a spoon, then transfer to the fridge to chill.
4) Soak the gelatine leaves in a bowl of cold water for about 5 mins, until the leaves
are soft.
5) Remove the leaves and place in a saucepan with the water, warm over a low heat,
stirring occasionally, until the gelatine has melted.
6) Put the cream cheese and sugar into a bowl and whisk until combined. Add the double
cream, lemon zest and juice, condensed milk and melted gelatine and whisk until smooth.
7) Divide the mixture between the paper cases.
8) Pour the melted chocolate into a piping bag and pipe a pattern on top of the mini
9) Chill for 3-4 hours. Remove from fridge 30 mins before serving.3 mini Halloween cheesecakes

Adapted from Sainsbury’s Magazine

Apple and Blackberry Crumble

Autumn is here! Earlier than usual it seems, we’re only half way through September for crying out loud – where’s the Indian summer I was hoping for?! But with temperatures only reaching 15C (if you’re lucky!), blustery winds and pouring rain, autumn is definitely here.

However, it’s not all bad. Although most of the summer rained away there is still plenty of fruit and berries around to brighten up the days. Crisp apples and juicy blackberries for instance. And for those rainy days, a crumble always lightens the mood. This year we had a bumper crop on our little apple tree, the branches were almost touching the ground under the weight of all the apples – it got significantly taller after having picked most of them off. There are also plenty of blackberries in the hedgerows around here, so I made the first (hopefully of many) crumbles this autumn.

Apple and blackberry crumble

Apple and Blackberry Crumble

3-5 apples
400g blackberries
100ml sugar
a dusting of cinnamon (optional)
1 tbsp potato flour or corn flour (optional)

50g butter
100ml plain flour
100ml oats
50ml sugar

1) Preheat the oven to 225C
2) Peel, core and chop the apples into thin slices.
3) Layer the apples, blackberries, sugar and cinnamon (if using) in a pie dish.
4) Rub the flour into the flour, oats and sugar until it resembles breadcrumbs.
5) Sprinkle the crumble topping evenly over the fruit.
6) Bake for 20 mins, or until the crumble topping is golden and fruit is bubbling.


Salted caramel chocolate truffles

For our recent anniversary I decided to make chocolate truffles, but not any old truffles, but salted caramel ones. I love the combination of sweet caramel, rich chocolate and a touch of saltiness. These are very easy to make as you don’t need to make the caramel but instead use a bar of caramel flavoured chocolate. It’s important to note though that it needs to be chocolate with crunchy pieces of caramel and not a smooth soft centred version, as you need the contrast of sweet crunch from the caramel and salty crunch from the salt flakes in the truffles.

Salted caramel truffles

I have made these before but I had forgotten how soft they turn out. They are still delicious though!

Salted caramel truffles

100g good quality chocolate with crunchy caramel pieces (I used Green & Black’s Butterscotch)
50 ml double or whipping cream
1 tbsp liquid glucose
25 g unsalted butter
1/4 tsp flaky sea salt
4-5 tbsp cocoa powder, for dusting

1) Break up the chocolate into small pieces and cut up the butter into smallish pieces.
2) Put the chocolate, cream, liquid glucose and butter in a bowl and place over a pan of simmering water. Gently melt, stirring occasional, until the mixture is smooth and combined.
3) Leave to cool, then mix in the sea salt. Cover and chill overnight.
4) Scoop out about a teaspoon of the mixture and form into balls. (Ensure your hands are cool to not melt the mixture too much)
5) Put the cocoa powder into a bowl and roll the truffles in the cocoa powder until fully coated
6) Keep chilled until ready to serve.

Salted caramel truffle


Adapted from Sainsbury’s Magazine

Strawberry shortcake

Until a few months ago, I associated strawberry shortcakes with a very pink and peppy cartoon character. However, having been looking around online recently I’ve come to realise it’s a type of dessert as well that seems particular popular in America.

After our recent visit to the pick-your-own berry farm, a friend asked if she would see strawberry shortcakes on the blog soon. As I had never made them before, but is always up for a baking challenge, I figured why not?!

I looked around for a good recipe and eventually decided on one that intrigued me, as it included a cooked egg yoke in the ingredients list, plus it was getting rave reviews from everyone who had tried it.

I’m still trying to find a way to correctly describe them, as they are like nothing I have ever tried before. Most people seem to compare them to scones, which is a pretty good comparison, but it’s still not spot on. They are more crumbly than scones, and with a richer textures – most likely due to the cream and cooked egg yoke in the batter.

Either way, they are delicious! Cut in half and filled with whipped cream and sliced strawberries, they can’t be anything but yummy!!

The recipe is from Smitten Kitchen and you can find it here.

Strawberry shortcake