Strawberry Flavoured Cheesecake and caramel cookies...
I've never made a cheesecake before. So, like the douche I am, I decided my first one wasn't going to be anything simple. As far as presentation goes, it was an absolute fail. But the taste was goooood. Following that, I got my boyfriend in the kitchen and decided to show him how to make some cookies. I figure perhaps I was more excited about it then him, but oh well!
Have I mentioned that I am a hi-tech baker? See these:
These are PVC pipes. This is what I used to make muh cheesecakes.
The bases are made from choc ripple biscuits, cherry ripes and strawberry essence.
I was entirely unsuccessful when it came to finding a strawberry flavoured cheesecake recipe. They all seem to be topped with strawberries instead. So yeah, totes made that one up.
Then topped with oversized truffles: chocolate ganache balls rolled in cherry ripe and a little of the choc ripple biscuits. They were supposed to be tiny and dainty and I probably should have measured them as I was going. Oops.
I can't actually share the recipe with you, because, well, it was a bit of a fail and I did make it up as I went along. I had a huge issue getting them out of the mould. I identified a few issues. Will be rectifying them next time. Watch this space.
Then there were the cookies. Pre-baked:
The boyfriend thought it would be cool if one was chopped down the white line rather than across it. You be the judge.
They are definitely best eaten warm (s'if you need an excuse to eat freshly baked cookies), but they're still yummy at room temperature.
Packaged for teh boy to take some home:
It's a flower!
And here's the recipe:
Caramel mud cake cupcakes
Ingredients
60g butter, chopped
1/3 cup golden syrup
1/3 cup brown sugar
1 ½ cups self-raising flour, sifted
8 jersey caramels, halved
Method
1. Preheat oven to 180°C/160°C fan-forced.
2. Place butter, golden syrup and sugar in a saucepan over low heat and stir until sugar is dissolved. Allow to cool.
3. Add the flour to the butter mixture and mix until a smooth dough forms.
4. Roll tablespoonfuls of dough into balls and place on baking trays lined with non stick baking paper.
5. Press to flatten and top each with half a caramel. Bake for 10-12 minutes or until the cookies are golden. Cool on trays. Makes 16.
x-posted here @ bakebakebake
Have I mentioned that I am a hi-tech baker? See these:
These are PVC pipes. This is what I used to make muh cheesecakes.
The bases are made from choc ripple biscuits, cherry ripes and strawberry essence.
I was entirely unsuccessful when it came to finding a strawberry flavoured cheesecake recipe. They all seem to be topped with strawberries instead. So yeah, totes made that one up.
Then topped with oversized truffles: chocolate ganache balls rolled in cherry ripe and a little of the choc ripple biscuits. They were supposed to be tiny and dainty and I probably should have measured them as I was going. Oops.
I can't actually share the recipe with you, because, well, it was a bit of a fail and I did make it up as I went along. I had a huge issue getting them out of the mould. I identified a few issues. Will be rectifying them next time. Watch this space.
Then there were the cookies. Pre-baked:
The boyfriend thought it would be cool if one was chopped down the white line rather than across it. You be the judge.
They are definitely best eaten warm (s'if you need an excuse to eat freshly baked cookies), but they're still yummy at room temperature.
Packaged for teh boy to take some home:
It's a flower!
And here's the recipe:
Caramel mud cake cupcakes
Ingredients
60g butter, chopped
1/3 cup golden syrup
1/3 cup brown sugar
1 ½ cups self-raising flour, sifted
8 jersey caramels, halved
Method
1. Preheat oven to 180°C/160°C fan-forced.
2. Place butter, golden syrup and sugar in a saucepan over low heat and stir until sugar is dissolved. Allow to cool.
3. Add the flour to the butter mixture and mix until a smooth dough forms.
4. Roll tablespoonfuls of dough into balls and place on baking trays lined with non stick baking paper.
5. Press to flatten and top each with half a caramel. Bake for 10-12 minutes or until the cookies are golden. Cool on trays. Makes 16.
x-posted here @ bakebakebake