Archive | June, 2011

Oreo cream cheese cupcakes

23 Jun

Oreo cream cheese cupcakes are definitely a reason to celebrate. Tart but creamy bites of goodness they are so delicious that you can’t just stop at one!

I made these for the Jewish festival of Savuot a few weeks ago, to share with friends and family.

Recipe:

Ingredients:

  • 2 packets oreos (or any other biccy) roughly 25 biscuits
  • 450g cream cheese (I used Philadelphia Light)
  • 120g caster sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 120g sour cream (again I used half-fat)

Method:

  • Beat cream cheese with electric whisk until smooth
  • Add sugar, vanilla and eggs. Beat until combined.
  • Crush remaining biscuits and add to the mixture. Taste!
  • Line cupcake tray with 15 paper cases and place whole biscuit at the bottom.
  • Spoon mixture into cupcake cases on top of biscuits
  • Bake at 180 until filling is set, about 20 mins.
  • Chill overnight!

Enjoy, cake snobs!

PS make these gluten free by substituting the oreo for GF biscuits 🙂

Comfort Food: Brownie Cupcakes!

14 Jun

Whether you’re in need of some TLC or just fancy a cheeky indulgence, whip up a batch of these brownie cupcakes to satisfy your chocolate craving!

I topped them with a swirl of vanilla icing and a drizzle of caramel for extra naughtiness! Get the recipe here on Groupon’s city blog 🙂

English Flapjacks!

9 Jun

Well if there’s one thing we know about England, it’s that the weather is totally changeable! So these homebaked flapjacks are perfect for snuggling up with in front of the TV when its rainy, and just as good packed in a picnic! Plus they are so easy to make, and can also be made gluten and dairy free!

Ingredients:

  • 350g jumbo oats – I found some gluten free oats from Waitrose which tasted scrummy!
  • 220g Light brown muscovado sugar
  • 100g golden syrup – gotta be Lyle’s!
  • 140g butter or marge
  • 100g chocolate of your choice

Method:

In a large saucepan on a low heat, combine the sugar, syrup and buter. With a wooden spoon, stir until all the ingredients have melted together to form a lovely treacle-y gloop! This should take a few minutes. Remove the saucepan from the heat, and stir in the oats about a third at a time, until they are all covered. Line a 9Ă—13 inch tray with baking paper, and also grease this with butter/marge. Dollop the mixture into the tine and bake until golden brown, for about 20 mins on 18oC.

Remove and leave to cool fully. Melt chocolate of your choice (Cadbury’s Dairy Milk does it for me!) in a bain-marie (Boil a saucepan of water and set a heatproof glass bowl over it.)

Cut your flapjacks into squares and dip in chocolate. Set on a plate to cool and lick the bowl clean. Consume flapjacks at a steady(ish) rate and dont forget to hand out to loved ones! Makes about 15 flapjacks.

My baking list this week

6 Jun

This week I shall be baking:

  • Oreo cheesecake cupcakes
  • Dairy free vanilla cupcakes
  • Dairy free chocolate cupckes
  • Dairy free caramel cupcakes
  • Classic vanilla cupcakes
  • Scones

Wow thats a lot of baking for one week! What are you baking this week?

Chocoholic Cake

2 Jun

If you’re a chocoholic like me then this cake is for you! not for the faint-hearted, this Nigella recipe with my own twist is decadent, filled with Nutella, and guaranteed to only last a few hours! It’s featured here, on the Groupon blog. Enjoy!