Baking with Red Wine//

Photo by freakgirl. Recipe by Rachael Ray.

I have never thought of putting wine in cakes before! I've just got into drinking red wine so I might try this recipe.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 4 ounces chocolate, broken into pieces
• 1/2 cup boiling water
• 2 sticks (8 ounces) butter, at room temperature
• 1-1/2 cups granulated sugar
• 4 large eggs
• 1-1/4 cups flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup medium- to full-bodied red wine, such as cannonau
• Two 8-ounce containers mascarpone cheese, at room temperature
• 2 cups confectioners' sugar
• Red grapes, halved, for garnish

Directions:

1. Preheat the oven to 350°. Line 2 muffin pans with baking liners.

2. In a medium, heatproof bowl, combine the cocoa powder and chocolate pieces. Whisk in the boiling water until the chocolate is melted and the mixture is combined.

3. In a large bowl, cream the butter and granulated sugar. Beat in the eggs, one at a time, until blended. Sift in the flour, baking powder and salt and mix until just combined. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition, until the batter is smooth. Divide among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.

4. Lightly beat the mascarpone, then add the confectioners' sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing and top with a grape half.

(Egg-free) Bailey's Cheesecake

I've found it! A Bailey's Cheesecake without eggs! It has gelatine in it though but I can just use agar agar instead for a vegetarian friendly version. There's a birthday coming up next week. Maybe I'll try it then.

NON-BAKED BAILEY'S CHEESECAKE
For an 8-inch round cake:
BASE:
1 small pack Malteser candies,crushed to bits with food processor
About 12 digestive biscuits,crushed to crumbs with food processor
50g butter,melted

FILLING:
1 block Philadelphia cream cheese,softened
1 tsp vanilla
25ml to 30ml Baileys
200ml whipping cream
1/2 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder

Swirl:
1 tbsp butter
50g dark chocolate

HOW:
For base,mix crushed Maltesers,crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

In boiling water,sprinkle gelatine evenly,leave to "bloom" for 2 minutes. Stir to dissolve.
In microwave,melt butter and chocolate in 30 sec bursts...stir to combine.


In your mixer or using a whisk,whip cream till stiff peaks form,chill.
In a mixer (no need to wash after whipping cream) or food processor,cream the cheese and sugar on high speed till smooth,beat in lemon juice and vanilla.
Stir gelatine mixture,(while resting,some gelatine will settle to the bottom...) and beat in to combine.
Fold in whipped cream...remove tin from freezer.

Pour about 1/4 of batter into chocolate mixture,stir to mix....
Mix in Baileys with white batter.
Pour about half of white batter into tin,add half of chocolate batter,swirl to combine.
Add other half of white batter,top with spoonfuls of remaining chocolate batter,swirling to marble patterns.
Chill overnight.
To serve,run a knife along the sides of the cake,unmould,and slice.

Recipe from here.

OREO & Choc Chip Fudge Cookies - recipe

photos © Russian Doll

Here we go! Very fudgy doubke chocolate cookies with chocolate chips and crushed oreo biscuits. Can't go wrong with biscuits IN COOKIES!
I halved the recipe below and got 16 medium sized cookies, just enough to fill a cookie tin.

Double Fudge Oreo Crunch Cookies

makes about 30 cookies

• 1 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup crushed Oreo cookies (about 1 packet/roll of Oreos)
  

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.

Fold in chocolate chips and crushed oreos. Refrigerate dough for 2-4 hours (or more/overnight). When ready to bake, preheat oven to 180, roll into balls or scoop with an ice cream scooper and set on baking sheet.

Bake at 180 (Celcius) for 10-12 minutes. Let cool completely (on a rack).

Enjoy!

HOMEMADE Peanut Butter Cups

I adore Reese's Peanutbutter Cups! But I'm curious about making my own at home. It can't be very hard! Peanut butter and chocolate! I want to try to make them with Cadbury's Chocolate because it's my man's favourite. Soo... I've found some recipes ready for the weekend :P

Recipe 1
Recipe 2

Caramel Brownies x 4 / Recipes!

Todays inspiration is... CARAMEL BROWNIES. Caramel... YUM... brownies.... YUM!

Recipe below is for pic no. 3

Double Chocolate Brownie with Caramel Frosting

2 (1-oz.) unsweetened chocolate baking squares

2 (1-oz.) semisweet chocolate baking squares

1 C butter, softened

2 C sugar

4 large eggs

1 C all purpose flour

1/2 tsp salt

1 tsp vanilla

3/4 C chopped, toasted pecans, divided (optional)

3/4 C semisweet chocolate chips, divided

Caramel Frosting

Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.

Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.

Caramel Frosting

3/4 C butter

2 C sugar

1/2 C buttermilk

12 large marshmallows

1 Tbsp light corn syrup

1/2 tsp baking soda

Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.

Other pictures and more recipes here, here and here. They all sound and look GOOD.

MANGO/Cheesecake - recipe

My future mother-in-law made a lovely mango cheesecake that we ate yesterday afternoon. It was so rich and creamy but fresh at the same time. We ate loads of it!

I've located a simular recipe that I've adapted...

Frozen mango and lime cheesecake

Ingredients (serves 8)

• 125g oat biscuits (like Hobnobs)
  
• 60g unsalted butter, melted
• 2 x 250g packets cream cheese, softened
• 3/4 cup caster sugar
• 1 teaspoon finely-grated lime rind
• 300ml thickened cream
• 425g can sliced mangoes, drained
• 3 passionfruit, halved (optional)
  

Method

1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.

2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.

3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.

4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.

Making Banoffee Pies this weekend... - recipe

Ingredients

Base:

• 225g (8oz) digestive biscuits
• 85g (3oz) butter, melted

Filling:

• 397g can Carnation Caramel
• 3 small bananas
• 150ml carton whipping cream, softly whipped
• cocoa powder to finish

You will also need:

• 6 individual 9 cm (3½in) loose-bottomed flan tins
• Alternatively use a deep 18 cm (7in) spring-form cake tin, greased

Method

1. Crush the biscuits in a blender or in a double-lined bag with a rolling pin. Combine the crushed biscuits with the melted butter.
2. To make the pie bases use the back of a teaspoon to press the mixture into the base and sides of the tins. Chill for about 20 minutes.
3. Divide the Carnation Caramel between the bases.
4. Remove the pies from the tins. Slice the bananas, reserve six for the top and fold the rest into the softly whipped cream.
5. Spoon the mixture over the caramel, decorate with a banana slice and dust with the cocoa.

Tips

Turn this recipe into a sundae idea – layer the crushed biscuits (without the melted butter) and other ingredients into sundae glasses and chill until ready to serve.

I'm thinking about experimenting with the choice of biscuts and might go for chocolate biscuits instead! We'll see on Sunday! :)

Recipe from carnation.co.uk

Espresso Desserts/Trio with recipes

Coviglia al caffe

Total time: 30 minutes, plus freezing time

Servings: 10

Note: Adapted from Cucina del Sole by Nancy Harmon Jenkins. "Coviglia should not be frozen hard," she writes. If you must keep them in the freezer longer than 2 to 3 hours, transfer them out of the freezer and into the refrigerator so they loosen up before serving.

• 1 cup milk
• 2 teaspoons very finely ground espresso coffee (freshly ground)
• 2 teaspoons flour
• 1/2 cup sugar
• 4 egg yolks
• 1 1/4 teaspoons vanilla extract, divided
• 1/2 cup strong brewed black coffee
• 1 1/2 cups whipping cream, divided
• 2 egg whites
• 1 teaspoon powdered sugar
• Grated bittersweet chocolate for garnish

1. In a small saucepan over low heat, warm the milk until it is just hot to the touch, but do not let the milk come to a boil. Keep warm.

2. In a small bowl, combine the ground espresso and flour, tossing with a fork to mix well. Set aside.

3. In a mixing bowl, add the sugar to the egg yolks and beat until the mixture is light-colored and thickened. Continue beating as you slowly pour in the warm milk. Add 1 teaspoon vanilla, the coffee and the mixture of ground espresso and flour, beating constantly.

4. When everything is well-combined, transfer the mixture to a heavy saucepan over low heat. Cook, stirring constantly, until the mixture thickens to a creamy consistency. Note that it's important to watch the mixture and stir constantly because if it comes to a boil, it will curdle as the eggs start to cook. (If that starts to happen, immediately pull the pan off the heat and cool it by setting the base of the pan in cold water. Strain the mixture to get rid of any curdled/cooked bits and continue with the remainder.) In the end, the mixture will thicken to a custard and coat the back of a spoon. Remove from the heat and set aside to cool.

5. Beat 1 cup of the whipping cream in a chilled bowl to soft peaks, then fold the whipped cream into the coffee mixture. Rinse the beaters and beat the egg whites to stiff peaks; fold into the coffee cream.

6. Pour into a glass bowl and freeze about 1 hour, then stir the mixture, which should be half-frozen. Divide into espresso cups and return to the freezer until almost frozen, an additional 2 to 3 hours.

7. Whip the remaining cream together with the powdered sugar and remaining vanilla to soft peaks. Spoon a small dollop of whipped cream onto each serving and sprinkle lightly with bittersweet chocolate. Serve immediately.

Caramel Espresso Float (4 servings)

• 6 tablespoons granulated sugar
• 2 cups water
• 1/4 cup instant-espresso powder
• 2 cups ice cubes
• 1/2 cup chilled heavy cream
• 3 tablespoons confectioners sugar
• 4 generous scoops premium vanilla ice cream (from 1 pint)
• 2 tablespoons chopped nuts, such as almonds or hazelnuts, toasted
• 3 tablespoons bittersweet chocolate shavings (made with a vegetable peeler; from a 3-oz bar)

1. Cook granulated sugar in a dry 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat and carefully add 1 cup water (caramel will harden and steam vigorously). Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat. Add espresso powder and stir until dissolved. Add remaining cup water and ice cubes and stir until espresso is cold. Discard any unmelted ice cubes.

2. Beat cream with confectioners sugar in a bowl with an electric mixer until it just holds soft peaks. Divide ice cream among 4 (8-ounce) glasses, then pour 1/2 cup espresso over each serving and top with whipped cream, nuts, and chocolate.

Chocolate Espresso Cups:
Ingredients

• 100 g dark chocolate (minimum 70% cocoa solids)
• 150 ml double cream
• 150 ml single cream
• 1 tsp instant espresso coffee powder
• 2 tbsp brandy
• 6 coffee beans to decorate (optional)
• 12 chocolate curls for decoration (optional)

Method

1. Melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water.
2. Lightly whip the double cream and reserve 2 tbsp. place the remaining cream and the single cream in a small pan. Heat very gently until just below boiling point, but do not boil. Add the melted chocolate and coffee powder and stir until smooth and velvety. Stir in the brandy.
3. Pour into espresso cups or very small dessert bowls and set aside for 10 minutes to cool slightly, before chilling for 2 hours. Spoon the remaining whipped cream on top of each cup and top with a coffee bean before serving.

Cuptails? Margarita Cocktail Cupcakes - recipe

Margarita Cupcake
Adapted from Good Things Catered

2 c. AP flour
1 tbsp instant milk powder
1 tbsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, room temperature
1 1/2c. sugar
1 tbsp vanilla extract
1 c. margarita mix (no tequila)
5 egg whites, room temperature

Frosting
4 oz cream cheese, room temperature
6 tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
2 c. powdered sugar

• Preheat oven to 350F and prepare 2 cupcake pans with liners.
• In a medium bowl sift together flour, instant milk, baking powder, salt and set aside.
• In another bowl beat together butter and sugar until light and creamy. Beat in vanilla and then the margarita mix. Reduce speed and mix in flour mixture a little at a time until completely combined.
• In a separate bowl, with clean dry beaters, whip egg whites on high until they form stiff peaks. Using a spatula fold egg whites into the batter until just combined.
• Pour the batter into the cupcake pans and bake 20-22 minutes or until a tooth pick inserted into the center comes out clean.
• Meanwhile in a bowl of a stand mixer combine cream cheese, butter, lime juice and zest, vanilla extract and beat on high until mixture is light and fluffy. Slowly add in salt and sugar until combined thoroughly. Place in fridge to chill.
• Once cupcakes are cooled pipe on frosting. Garnish with straws, lime slices, and coarse salt.

Also check out this article about CUPTAILS. How about...

• BJ Vanilla butter cupcake with Absolut Vodka, topped with Bailey’s buttercream frosting and caramel
• Tequila Sunrise Orange butter cupcake with Jose Cuervo Tequila, and topped with pink buttercream frosting
• Lemon Drop Lemon butter cupcake with Absolut Vodka Citron, topped with lemon buttercream frosting.

Or Mojito, Piña colada, Cosmopolitan or Screaming Orgasm?

Sounds delicous and fun to me!

Peanut Butter-Fudge Cheesecake

Peanut Butter-Fudge Cheesecake

Yield: 12 to 16 servings (depending on how generous you are with your cuts)

Prep Time: 1 hour 15 minutes | Bake Time: 1 hour | Cooling/Chill Time: 5 hours

For the Crust:
32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons unsalted butter, melted
Pinch of salt

For the Fudge:
8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped

For the Cheesecake:
24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs

For the Ganache Topping:
4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream

1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired.

Coffee smoothies by Joy

Joy the baker recipe here.

Gorgeous Cupcakes - recipe link

Recipe here.

Banana Blueberry Muffins - recipe

• 2 cups whole wheat flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 cups mashed bananas
• 4 egg whites
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Shortbread biscuits/cookies - recipe

Shortbread Cookies

Makes about 20 cookies

¾ pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon vanilla extract
3½ cups all-purpose flour
¼ teaspoon salt
6 to 7 ounces semisweet chocolate, finely chopped

1. Preheat the oven to 350 degrees F.

2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

3. Roll the dough ½-inch thick and cut into 3 by 1-inch fingers, either using a cookie cutter, pastry wheel, or pizza cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

5. Dip ½ of each cookie into the chocolate to coat, letting the excess drip off. Set back on the parchment-lined sheet and let sit at room temperature until chocolate is set. Store at room temperature in a tin.

Chai pancakes - recipe

Chai Spiced Pancakes

Yields: 20 - 30 medium sized pancakes

Original recipe from Joy the Baker

2 eggs

2 cups flour

3 tbsn. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground cardamom

pinch of ground cloves

scant 1/8 tsp. ground ginger

1/8 tsp. crushed black peppercorns (or dash of freshly ground black pepper)

1 1/2 cups buttermilk

1/2 cup brewed black chai tea

4 tbsn. butter, melted and cooled

1/2 tsp. vanilla

oil or cooking spray, for cooking

In a large bowl, beat the eggs. Add the buttermilk, chai tea, butter and vanilla, mix well. Add the flour, baking powder, baking soda, spices and salt. Mix until smooth, let sit for a few minutes. Heat pan over medium heat. Add tsp. of oil or spray with cooking spray. Once pan is hot, pour two tbsn. of batter onto the pan and cook until bubbles start to form on the top, about 1 - 2 minutes. Flip over and cook another 1 - 2 minutes or until golden brown.

Interesting Cookies - Milk and Cereal cookie - recipe

Milk and Cereal Cookies :
(based on a combination of recipes by Christina Tosi of Momofuku Milk Bar)

312g plain flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
226g unsalted butter
100g caster sugar
100g light brown sugar
100g glucose
1 large egg
40g cornflakes, crushed
70g milk crumbs (recipe below)
50g dried cranberries or dried blueberries (optional)

Line two baking sheets with baking paper; set aside.

In a bowl, mix together the flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both the sugars. Add the glucose and mix until well combined. Add the egg, mixing to combine, then fold in the flour mixture, followed by the cornflakes, milk crumbs and dried berries (if using).

Using an ice-cream scoop about 2 1/8 inch in diameter, scoop dough into balls and place them about 2 inches apart on the prepared baking sheets.

Preheat the oven to 190′C. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. [Note: You can bake them straight away instead of chilling, if you can't wait. The resulting cookies will be slightly flatter] Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes.

Transfer cookies to a wire rack to cool.

Milk crumbs :
(This makes more than you need, but the crumbs are a delicious addition to other things, such as muffins)

1/4 cup plus 1 tablespoon skim milk powder
2 tablespoons plain flour
1 tablespoon cornflour
1 1/2 teaspoons sugar
1/8 teaspoon salt
20g unsalted butter, melted
1/4 cup white chocolate buttons, melted

Preheat the oven to 110′C. Line a baking sheet with baking paper; set aside.

In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornflour, sugar and salt. Stir in the melted butter until well combined. Spread mixture on prepared baking sheet. Bake until dried and crumbly, about 12 minutes. Remove milk crumble from oven and let cool completely.

Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoon milk powder and melted white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Choc chip oat peanut cookies - recipe

Peanut Butter-Oatmeal Chocolate Chip Cookies

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

OREO baked cheesecake - recipe

Ingredients

• 22 OREO cookies
• 40 g butter, melted
• 400 g Philadelphia
• 100 g caster sugar
• 1 tsp vanilla extract
• 3 eggs
• 30 g plain flour
• 100 ml soured cream

Instructions

Crumb 18 of the cookies, either in a food processor or with a rolling pin. Mix the crumbs with the melted butter. Press the mixture onto the base and 4cm up the sides of the cake tin.

Beat together the Philly, sugar and vanilla until smooth. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Then stir in the flour and soured cream.

Roughly chop the remaining 4 Oreos and stir through the filling then pour into the crumb crust. Bake for 55-60 minutes or until set. Cool completely on a wire rack then refrigerate for at least 4 hours.

Profiteroles - recipe

INGREDIENTS
Serves 6 – 8 / Makes about 30
For the profiteroles

• 150 ml / 5 fl oz water
• 65 gm / 2½ oz strong plain flour, sifted
• 1 teaspoon golden caster sugar
• 50 gm/2 oz butter, cut into small pieces
  
• 2 large eggs, well beaten

For the fillings

• 275 ml / 10 fl oz double cream, whipped until thick
• For the hot chocolate sauce
• 175 gm / 6 oz dark chocolate with 70-75% cocoa solids, broken into small pieces

1. Lightly greased a 28 X 35 cm / 11 X 14 inch solid baking sheet.
2. Preheat the oven to 200ºC / 400ºF.
3. For the pastry, place the water and the butter in a medium, heavy-based saucepan, then place the saucepan over a moderate heat and stir with a wooden spoon.
4. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water.
5. Then tip in the flour – all in one go – with one hand, while you beat the mixture vigorously with the other. You can do this with a wooden spoon, although an electric hand whisk will save you lots of energy. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute.
6. Then beat in the beaten eggs – a little at a time, mixing in each addition thoroughly before adding the next – until you have a smooth, glossy paste.
7. Hold the greased baking sheet under cold running water for a few seconds, and tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which in turn helps the pastry to rise.
8. To make the profiteroles, place teaspoonfuls of choux paste on the baking sheet, leaving 2.5-cm / 1-inch between them, and bake on a high shelf for 10 minutes.
9. Increase the heat to 220ºC / 425ºF and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
10. Pierce the side of each one to let out the steam, then return them to the oven for a couple of minutes to crisp up, then cool them on a wire rack.
11. To make the chocolate sauce, melt the chocolate, together with 120 ml / 4 fl oz water, in a heatproof basin fitted over a saucepan of simmering water (being careful that the base of the bowl does not touch the water), stirring until you have a smooth sauce.
12. Just before serving, split the choux buns in half, fill each one with a generous teaspoonful of whipped cream, then join the halves together again. Spoon or pour the melted chocolate over the profiteroles.
13. Serve immediately!

recipe from here.