Creme Brulee Cheesecake

Right, so first recipe of the post-exam season.... This recipe I really like, not only because it combines the miracles of both Creme Brulee AND Cheesecake, but because it is the actual recipe used in Lumiere and Triton's Restaurant on the Disney Cruise Line! Woo! I bought the book before exams so now I finally have the freedom to start cooking. So to start, here it is.....

 I have also got a fabulous shiny new camera for my birthday, for which this photo is credit of :) Beautiful, is it not? I have also been very nice to you, because the recipe was in American measurements, and with my amazing powers that be, I have converted it into grams for you :D

 

 Right, so to start, here is what you will need.. The list is a little extensive but totally worth it

For the Bottom Crust;

• 80g Graham  Crackers (I couldn't find these, but something similar should do)
• 180g Butter, Melted
• 30g Brown Sugar
• 55g Shortbread

For the Creme Brulee;

• 580ml Heavy Cream (I used Double Cream)
• 1 Vanilla Bean, Split
• 6 Large Egg Yolks
• 100g White Sugar

For the Cheesecake Mix;

• 530g Cream Cheese (I used Philly)
• 240g White Sugar
• 45g Heavy Cream (Or Double Cream)
• 1/2 tsp Vanilla Extract
• 4 Whole Eggs
• 3 Egg Yolks

 For the Caramel Sauce;

• 160ml Evaporated Milk
• 225g Caramel Toffee Sweets

Recipe and Photo Tutorial After the Break! 

Summer Starts Here!!

So guys, finally exams are over, as of TODAAAAAYYYY!! So I will be cooking a good portion of the hours I have :D I'm craving to cook, and go swimming, but that's besides the point... But yes, there is a really weird feeling of a huge weight being lifted and it feels really, really weird.... Hmm. I keep relaxing for a minute and then completely freaking out because I think I should be revising. Its an awkward guiltiness but I've been told I'm going to get some sort of revision withdrawl symptoms... Not too sure about that, but I know that when I was revising I could think of a billion better things to do with my time, and now I can only think of like 3..
Right okay I'm waffling again, but I'm pretty much bobbing up and down right now, because I can't believe I'm free :D I walked out of that exam hall feeling liberated, but at the same time realizing that the death of an era has come to pass :/
It's a little sad.. Can't believe I've been at college for 2 whole years. That is really really scary.. All the friends I've made, I hope they don't go out in a puff of smoke. It would be awfully tragic if they did.
Okay, anyways, back to cooking, sorry... You see what you make me do?! I'm talking for England again!! I shouldn't be waffling my soul out here.. Maybe I should make another blog for this, or even a video blog.. Ohhh. That is giving me ideas... Okay right, well I've held you up for long enough now.. But the confinement is over and I'm still adjusting to my new freedom.. If you've still got exams then GOOD LUCK, if not, I've joined the club!! Please don't roll your eyes at me...
All I can say is, that hopefully there will be plenty of good things to come :) At least.... I really, really, really, hope so...

Rainbow Whoopie Pies with Almond Cream

A tantalizing treat if ever I saw one, with a bright rich cake and even more gorgeous Almond buttercream delicately swirled between the layers. Treat yourself this once, I dare you ;) Perfect for EasterEveryone seems to be in a Hype about them so I thought I'd give them a go. This recipe was from a magazine I had and although the cakes were very thick, they tasted fantastic and I would definitely make them again. I thought plain cream was a little boring so I added a bit of awesomeness!

Ingredients; (Makes 12 Pies)
For the Cake;

• 125g Unsalted Butter
• 200g Caster Sugar
• 1 Large Egg, Beaten
• 350g Plain Flour
• 1tsp Bicarb of Soda
• 1/2 tsp Salt
• 225ml Buttermilk (If you don't have any I have a homemade version tutorial on this blog which I used) 
• 1-2 tbsp hot water
• 6 Food Colours (I used Sugarflair Green, Blue, Purple, Red, Orange and Yellow)

For the Buttercream;

• 350g Icing Sugar
• 175g Slightly Salted Butter
• 2tbsp Water
• 6 Drops Almond Essence 

Method and Photo Tutorial After the Break! 

Formal Introductions - Optimus!

It may be February, but I'm still head over heels in love with this Gadget and it is just do damn gorgeous! I want you to imagine these pics with Eye of The Tiger music because it is just THAT cool. Duh, Duh Duh Duh, Duh Duh Duuuuuuuuh.......

I have named him Optimus Prime, for it's all incredibleness. And here he is!!

  Yep, he's epic and the cruel days of hand mixing may be a thing of the past. Shiny, Perfect and just plain amazing!!! It even comes with a perdy blue LED light for when it's switched on. This year just got awesome! Until I get my results of course...... More photos after the break!

No Cook Panetone Cream Pie

Left over Panetone and Chocolate pieces lying about? This is a perfect way to shift the basics in this fabulous cake that can be frozen until ready to serve and will leave you with a smile on your face and delight in your stomach!

Hi guys, I know I haven't updated for a bit, but I've been revising really hard for my exams, so fingers crossed! Anyway, I hope that everyone had a really great Christmas and 2013 isn't treated you too badly. But after christmas I realized I was overloaded with boxes of chocolates and so I thought that rather than scoff down the lot at 70 calories a pop, I would transfer them into something all the more enjoyable, which is where I found this Nigella recipe, and put a bit of a spin on it to make it a little more to my taste, hope you like it! :D

Ingredients; (Serves 8 people)

• 900g panettone
• 6tbsp Tuaca liqueur
• 2 eggs
• 75g caster sugar
• 500g mascarpone (at room temperature)
• 250ml double cream (at room temperature)
• 125ml Marsala
• 75g marrons glaces (pieces)
• 125g Chopped Chocolates, I used Seashells
• 100g Pistachio nuts (chopped)
• 1&1/2 tsp Rum Flavouring

Recipe after the Break!