No-Bake Oreo Cheesecake

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NO-BAKE OREO CHEESECAKE (免烤奥利奥芝士蛋糕)

(Recipe for one 8" x 5" x 2" cake)

Crust
18 Oreos without icing (132 g)
40 g unsalted butter, melted and cool

Cutouts
8.5 Oreos without icing, soft

Filling
3 gelatine leaves (read update above if using gelatine powder)
500 g full-fat natural set yogurt
250 g full-fat block cream cheese
120 g icing sugar, sift if lumpy
2.5 Oreos without icing

break into small pieces, add scraps from cutouts or another 6.5 Oreos

All ingredients, utensils and tools should be at room temperature unless otherwise stated.

1) Line 8" x 5" x 2" cake pan with 2 sheets of plastic forming "t" shape, leaving overhang of 1".

2) To make crust, place cookies in plastic bag. Bash into fine crumbs. Add butter. Mix thoroughly. Pour mixture into cake pan. Spread evenly. Press hard so that crumbs are compact. Refrigerate.

3) To make cutouts, cut cookies with 3 cm and 2 cm heart-shaped cutters.

4) To make filling, soak gelatine in ice water till just soft, 4-5 minutes. Squeeze hard to remove excess water. Place in bowl. Place bowl in freshly boiled water till gelatine is melted, about 5 minutes.

5) Add 2-3 tbsp yogurt to melted gelatine. Whisk till even and smooth. Transfer to mixing bowl. Add remaining yogurt. Whisk till even and smooth.

6) Beat cream cheese till half smooth. Add icing sugar. Beat till just even and smooth. Add about 1/4 of yogurt mixture. Whisk till just smooth. Add remaining yogurt mixture. Whisk till just even. Taste and add more sugar if you like. Scrape down thoroughly and mix through.

7) If necessary, chill cream cheese mixture till consistency is like softly whipped cream.

8) Pour almost 1/3 of cream cheese mixture into cake pan. Sprinkle with half of cookies. Repeat layering as before. Finish with layer of cream cheese mixture. Bang cake pan against worktop 3-4 times. Cover and refrigerate till filling is set, about 8 hours. Keep chilled till serving time.

9) To serve, remove cake from pan. Discard plastic lining. Transfer cake to cake board. Decorate with cutouts. Cut with chef's knife, wiping knife clean after each cut. 

Chocolate Cupcakes with Whipped Ganache Frosting

Whip the ganache as little or as long as you like, depending on how you prefer the consistency.

PREP: 55 MINS

 

TOTAL TIME: 3 HOURS 5 MINS

YIELD: MAKES ABOUT 18

INGREDIENTS        

• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• Salt
• 2 large eggs
• 3/4 cup low-fat buttermilk
• 3/4 cup warm water
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract
• 2 batches Whipped Ganache
•                                               

• DIRECTIONS           

1. Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
2. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
3. Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
4. Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

COOK'S NOTES

Unfrosted cupcakes can be stored at room temperature for up to 1 day.

Gorgeous Greek chicken

“Full of lovely fresh veg and herbs, this couscous salad is delicious served with citrusy Greek-style chicken. Opting for super-lean chicken breasts is the key to keeping this recipe nice and healthy – it’s a great source of protein, to help keep your muscles strong.Teamed with a lovely salad of carrot ribbons, this is a colorful, tasty midweek dinner. And, if you’ve not made your own tzatziki before, give this a try and I guarantee you’ll be making it time and again. ”

SERVES 2

COOKS IN30 MINUTES

DIFFICULTYNOT TOO TRICKY

Ingredients :                               

• 1 red pepper                                                 
• 6 spring onions
• 20 g black olives
• 100 g ripe cherry tomatoes
• 170 g couscous
• ½ a cucumber
• 2 free-range chicken breasts
• olive oil
• 1 teaspoon dried oregano
• 1 lemon
• 100 g fat-free natural yogurt
• ½ a bunch of fresh mint (15g)
• 1 carrot
• extra virgin olive oil       
• 
  

• Method :                      

• 
  

  1. Fill a small pan with water, place over a medium heat and bring to the boil.
  2. Meanwhile, halve, deseed and finely chop the pepper. Trim and finely slice the spring onions. Bash the olives and tear out the stones, if needed, then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl and set aside.
  3. Place the couscous into a bowl, cover with 250ml of the boiling water. Cover with a plate and set aside.
  4. While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5 minutes.
  5. Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.
  6. Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yogurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yogurt mixture.
  7. Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice.
  8. Heat a non-­stick frying pan on a medium-high heat.
  9. Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint. Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon. Stir well and season to taste with black pepper.
  10. Place the chicken into the hot pan and fry for 10 minutes, or until cooked through, turning from time to time, then slice into rough strips.
  11. Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki.

quick & easy Brownie Dessert

Creating a beautiful and delicious brownie stack is easier than you would think and tastes as good as any Bakery treat!

    by iambaker.net

To make this you will need:

brownie recipe (below)

whipped cream (or store bought)

strawberries, chopped (about 1 cup)

simple syrup

chocolate sauce

9-inch cake pan

a long serrated knife

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Ingredients

• 1/2 cup butter melted, then cooled
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. Melt butter and set aside to cool slightly.
2. Sift together all dry ingredients in a medium bowl. (You may need to sift twice)
3. Place into a jar or airtight container.
4. In a small bowl, beat two eggs with the vanilla. Pour into dry ingredients and gently stir.
5. Pour the melted butter into brownie mixture and mix until just incorporated.
6. Spread batter in a prepared 9-inch cake pan and bake for 22-25 minutes at 350 degrees.

            by iambaker.net

Prepare brownies and allow to cool to room temperature.

Cut brownies into equal sections. Spread simple syrup along the edges of the cut brownie. (This will help to keep the dessert moist.)

Set brownie on a plate and place a few strawberries on top. Cover in about 1/4 cup of whipped cream.

Repeat this process. You can either make a 3 or 4 layer brownie stack. If you choose to make it 3 layers you can chop up the 4th layer into small bits and sprinkle on top of the finished stack.

Place remaining strawberries on top. Cover with chopped brownie. Drizzle chocolate sauce. Dust with confectioners sugar if you would like!

I made this Easy Brownie Dessert live on my facebook page. Join me every Tuesday at 11 am CST for some fun cake decorating!

Easy Cheese Sticks

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• PREP10 min
• COOKn/a
• READY IN1 h 25 min
• SERVINGS30
• DIFFICULTYEasy

Directions

1. Place cheese sticks on a tray; freeze at least 1 hour.

2. Heat 2 inches of oil to 375ºF in large heavy saucepan or follow manufacturer's direction on the deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into a batter, covering cheese completely.

3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

Ingredients

1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese,

 cut into 3x1/2-inch sticksVegetable oil

1 cup Original Bisquick™ mix 

1 teaspoon paprika

1/2 cup milk

1 eggMarinara sauce, if desired

Peanut Butter Bars with Salted Chocolate Ganache

Chocolate Peanut Butter Slice is a quick-to-prepare, no bake dessert slice. Crushed cookies are combined with sugar, melted butter and peanut butter. Pressed into a brownie tin and topped with a layer of melted chocolate, this awesome slice will have everyone coming back for more - give it a go!


INGREDIENTS IN THIS DISH:
INGREDIENTS IN THIS DISH:

1 1/2 Cups of Crushed Cookie Crumbs
3 1/2 Cups of Icing Sugar
250g of Butter (melted)
1 1/2 Cups of Peanut Butter
375g of Milk Chocolate Chips

• Preparation Time: About 10 minutes

• MAKES ABOUT 20 SQUARES