Tag Archives: Love

Baked Pumpkin Cheesecake

16 Oct

Finally pumpkins are in England!!!! I love these funky vegetables so under used and to be honest I feel not many people really know how to use them, or what to put them in. But not anymore, I’m going to try and make as many different things as I can before they go out of season again :p firstly this cheesecake is a wonderful pudding for all of the family, brilliant for autumn evenings in front of a fire πŸ™‚


250g Digestive biscuits
100g Butter, melted
1/2tsp Ground cinnamon
1/2tsp Ground nutmeg

700g Cream cheese
120g Caster sugar
1tsp Ground cinnamon
1tsp Ground nutmeg
3 Eggs
250g Pumpkin

Estimated time: 70 minutes


First let’s tackle the pumpkin. These are not easy to chop and peel so be careful. I find it easiest to cut out the stalk like you would if you were making a lantern. Scoop out all of the stringy bits and the seeds (keep the seeds for toasting if you like!), now carefully cut the whole pumpkin in half and then each half into quarters. Then once again cut these into smaller pieces.

Now with the nice small pieces of pumpkin carefully cut the peel off taking as little of the flesh as possible. Be careful not to cut your fingers!! Once peeled dice up the cubes and weigh out 250g (if more don’t worry!) onto a lightly oiled (veg oil) baking tray before placing in the oven at 160c and roasting for 10-15 minutes. Give them a mix around about halfway through. Once they are cooked (when you can pierce with and fork and the flesh is soft, or you can eat a piece) take them out and allow to cool down.

While the pumpkin pieces are cooling weigh your biscuits into a bowl and bash with a rolling pin until you’re left with crumbs πŸ™‚ to this mix in your spices and stir in your melted butter. Once mixed well spoon the crumbs into a lined loose bottom tin and press to the edges, try to get it as flat as you can. Once you’ve done this, put to one side.


In a bowl weigh your cream cheese, caster sugar and the spices. Mix these together with a wooden spoon until the sugar is mixed in and it’s roughly the same consistence as thick cream.


Beat your eggs together before carefully stirring them into your cheese mix. Make sure it’s all well mixed in.


Now your pumpkins purΓ©e, scrape your cooked pumpkin into a large bowl and mash until you have the consistency you want. I left a few lumps as I wanted people to be able to tell what was in the cheesecake straight away, just by looking!


Once your pumpkin is mashed fold it into your cheese cake mix and then pour it on top of your biscuit base! Place you cheese cake into the oven (still at 160c) and bake for 35-40 minutes. When the cakes cooked the edges will be light golden and the middle will have a slight wobble.


Either serve this cake hot or cold. If you have it warm then the filling will be softer so not as neat to cut! Your family and friends will all love this. It’s a brilliant way to use pumpkin that people will not expect!!! This is a bit of a fiddly recipe but it’s so worth it, also you can save your leftover pumpkin ready peeled for future use!! Hope you all enjoy this, and I hope you all try experimenting with pumpkin and love the results as much as me and my family!!!


Corn Dog Muffins

12 Oct

These are a favourite in America, I’ve never tried them before, but this was the year! I finally ‘manned’ up and tried out my recipe, with help from my brother in America :p these are a wonderful mix of sweet and savoury which is not done too often in England, but with the right ratio of flavour they are amazing!


100g Melted butter
60g Caster sugar
2 Eggs
150g Cornmeal
245g Plain yoghurt
175g Plain flour
1/2tsp Salt
10 Frankfurters

Estimated time: 35 mins


These are possibly the easiest from of muffins I have ever made! Start off by weighing all of your dry ingredients into a large bowl. To this add your sausage chopped up into small bite size pieces and stir together so that the sausages are all coated.


In a separate bowl weigh your yoghurt, eggs and caster sugar together and gently whisk together. Once carefully mixed stir in the melted butter until it’s combined.

Now carefully fold your dry ingredients into the wet making sure you’re not left with any huge lumps.


Spoon the mix into muffin cases and bake at 180c for 10-15 minutes until the muffin mix is a nice golden brown. Enjoy these while they’re nice and hot πŸ™‚


And enjoy!! Did I not say these were easy?! These are a really fun quirky muffins that will keep the family happy for as long as it lasts!! These will bring part of America into your home! Enjoy πŸ™‚

Granola Bars

21 Sep

These bars are delicious, just the right amount of seeds to fruit to tasty oats and honey. Quick and easy to make they are extremely popular in my family! These are also a brilliant snack for kids that are tasty but give a Little bit of health as well :p


175g Butter
150g Muscovado sugar
125g Honey
1 Lemon zest
240g Oats
100g Sultanas
100g Dried cranberries
250g Chopped dried apricots
50g Pumpkin seeds
50g Sunflower seeds
1tsp Ground cinnamon

Estimated time: 60 minutes


Firstly weigh your butter, sugar and honey into a saucepan. Zest your lemon into the pan before putting the whole thing on the hob to gently warm through and melt.

While everything is melting, weigh all of your dry ingredients into a large bowl. If you haven’t got pre-cut apricots then I would simply cut them with a pair of scissors into your bowl. This way is much quicker and a lot less sticky then using a knife πŸ™‚

Once the cinnamon is added give the dry stuff a good stir so that everything is evenly mixed and you won’t end up with any lumps of cinnamon!


By this time your butter should have melted with the sugar. Take this off the heat and pour onto the oats. Using a wooden spoon stir this in carefully as it will go everywhere!

Make sure everything is well mixed before you spoon the mix into a lined baking tray. Try to smooth out the top as much as possible, but don’t stress over it!

Once finished to your preference bake in the oven at 160c for 30-40 minutes. You want to cook it until it is golden brown around the edges and in the middle as it will firm up while it cools πŸ™‚

Now cooked allow to cool in the tray before cutting it up, the warmer it is the harder to cut! Room temperature is probably the easiest to cut it at.


And enjoy! This is a brilliant partner to have with a nice big mug of tea, especially now that the weather keeps getting iffy and rainy. Tea, biscuits and cake are becoming more and more necessary again! I hope you all love this recipe as much as we do!!!

Garlic Crackers

14 Sep

Crazy sounding? I think not!! These are a much loved thing at my house, healthier than crisps but just as tasty, brilliant to watch films with, almost as good as popcorn πŸ™‚ these are such an easy thing to make and brilliant to set your kids on making :p


125g Plain flour
1/2tsp Baking powder
1tsp Garlic granules
15ml Olive oil
200ml Cold water
1/4tsp salt

Estimated time: 40 minutes


Firstly weigh all of your dry ingredients into a bowl. I’ve used garlic granules in this recipe because they give a nice flavour and don’t have to be cooked. You can use fresh garlic if you want but I would suggest finely dicing one clove and cooking it in oil first just so you don’t over garlic everyone!!


To this add the olive oil, mix this in before slowly adding the water. If doing this by hand add a bit at a time until the dough forms, don’t be afraid to add more water if it looks and feels dry!

Cover the dough with cling film and place it in the fridge for about 10 minutes so that it becomes more workable and slightly less sticky!!

Once chilled roll the dough into small hazelnut sized (roughly :p) balls, you want them to be quite small or they will be thick later on.


Now take each ball and roll it out flat on a floured surface so you get the shape of a squished coin! Once they’re all rolled out place them on lined trays and paint each one with olive oil before sprinkling with a tiny bit of salt.


Bake these all at 220c in the oven for 6-8 minutes. When they are done they will be a nice light golden colour and crisp to touch. Allow these to cool before you eat them!!


And there you have it, a healthy alternative to crisps that are brilliant for parties or just as a snack in the evening πŸ™‚ I really hope you enjoy these!!

Quiche Lorraine

31 Aug

Quiche is such an odd thing, often people are unsure of eating it, let alone making it! It is in fact one of the easiest things to make, very misleading :p this quiche has been a family favourite for years! Everyone would fight for the most quiche at lunch, no one wanted to miss out! That was just for normal quiche Lorraine, this one has extra bits in it as well, all of which can be changed to your taste and preference πŸ™‚


1 onion
1 Leek
1 pack Smoked back bacon
50g Mushrooms
Shortcrust pastry
5 Eggs
100ml Milk
200ml Double cream
100g Cheddar

Estimated time: 60 minutes


With that pastry you want a nice layer around the edges, not too thick but not too thin either. I used my pastry recipe from my previous post (shortcrust) which gave me roughly 250g which was enough for me!! Roll out your pastry on a clean floured surface until it is big enough to line your quiche tin(loose bottomed tins are the best to use). Grease your tin before you even measure to see if the pastry will fit!! Once greased place your pastry carefully into the tin and gently push into the edges and up the sides.


Layer two layers of cling film together on the table, big enough to cover you tin. Place these into the tin so they’re resting on the pastry, making sure it goes over each side. Fill the entire tart case with baking beans, raw pasta or rice, right to the top, this will stop the pastry rising oddly. Fold the cling film back over it to make a bag before putting it all in the oven at 170c for 10-15 minutes.

Once the time is up take your tart case out of the oven and remove the cling film bag, be careful though the beans (or pasta/rice) will be really really deceptively hot! Once they’re removed prick the bottom of the pastry with a fork all over and put back in the oven to finish cooking. This will take about another 5-10 minutes, when its cooked it will be golden brown and crisp. Leave to cool for a few minutes before carefully trimming the edges of the pastry. I find the easiest way to do this is to hold the pastry gently with one hand and using a sharp knife carefully cut along the edge making sure you don’t put too much pressure on the pastry! Once trimmed brush with an egg wash, I use egg yolk with a tiny bit of milk, this is just to seal the pastry so it won’t get soggy later on.


Firstly we’ll start with the onion, simply because this is the only part that will make your cry! Dice up your onion into what ever sized chunks you want, scrape these into a frying pan and slowly bring to heat. You want to cook the onion off in a small amount of olive oil(or veg, what ever you have!) until they start to go soft and translucent. You don’t want to over cook them now as they will go mushy in the quiche. Once cooked put them onto a plate or in a bowl to one side.


Now chop up your bacon, you do not have to use a whole pack of bacon as this does make a very full quiche, but bacon is a must in my family πŸ™‚ like the onions cook off your bacon, no need for oil this time. I’d say you want your bacon to start crisping at the edges, so you can see that the fat is cooking down…no one likes squishy fat in quiche 😦 put your bacon to one side with the onions.


Leeks next, slice the leek down the middle, leaving about an inch at the root end and wash thoroughly. With the leek still intact chop it up into slices and start these cooking too, in oil this time πŸ™‚

While the leeks are cooking dice up your mushrooms into whatever size pieces you want. Remember that mushrooms shrink a lot when they’re cooked. Once your mushrooms are cooked and the leeks are half cooked add them and start them cooking too. This won’t take long as mushrooms are quick to cook πŸ™‚

Once they’re cooked spread them over the pastry base and mix in the onions and bacon bits. You want an even mix over the quiche so no one will fight over the bits!


Now in a bowl beat your five eggs with the milk and cream, add about a teaspoon of salt and pepper to season before pouring into the quiche. Try to fill the tart as much as possible without going over the sides πŸ™‚ sprinkle the grated cheddar, or cheese of your choice :p over the top of the tart.

Carefully place the tart in the oven and bake at 160c for roughly 40 minutes. I would check the quiche after half an hour to judge timings. When the quiches is cooked it will be firm all over, no wobble in the middle!

Once cooked allow to cool before removing from the tin make sure you go round the edges first in case they have stuck! Once the quiche is free and cooled slightly cut into portions and enjoy!!


This is a very filling quiche and can definitely be used for a main meal with some extra veg!! The flavours all go so nicely together, the best parts of quiche Lorraine but with extra bits added πŸ™‚ I hope you all love this as much as I do, it’s such a versatile thing to make and change to suit your mood or guests πŸ™‚

Beetroot Cake

17 Aug

Certainly sounds unusual I know, I wasn’t too sure when I first made this cake at work but it’s beautiful and light and an amazing colour before its cooked!! This is quickly becoming my new favourite cake, not only to make but to eat as well πŸ™‚


280g Beetroot (cooked)
225ml Vegetable oil
400g Caster sugar
4 Eggs
230(1 tin) Pineapple
375g Plain flour
2tsp Baking powder
1tsp Bicarbonate of soda
1 1/2tsp Ground cinnamon
1/2tsp Mixed spice


100g Butter
600g Icing sugar
200g Cream cheese

Estimated time: 40 minutes


Firstly the messy bit. Weigh out your Beetroot into a bowl or board, once weighed grate all of it and put to one side. Now with your pineapple empty the tin into a blender and blitz it until you’re left with a fun foamy purΓ©e.

Weigh your caster sugar and vegetable oil into a bowl or mixer and stir to combine, make sure they’re mixed together or you may get lumps! You’ll know this is done when (as my fiancΓ©e pointed out) it looks like glue!


To your gluey paste :p slowly mix in your eggs one at a time making sure they are completely mixed in before adding the next. As you add the eggs you’ll notice a nice colour change and the mix will become glossy.


Now mix through your grated Beetroot and pineapple purΓ©e and watch the mix turn an amazing purple colour!!!

Carefully fold in the dry ingredients into the awesome purple cake mix. Try to make sure there aren’t any lumps of flour left as these never taste nice πŸ™‚


Pour the cake mix into a lined tin and bake in the oven at 180c for roughly 35-40minutes. Once the time is up use a skewer to see if they’re cooked, like most cakes this one will not leave any crumbs on the skewer. Leave this to one side to cool.


In another bowl weigh your butter, icing sugar and cream cheese. Carefully mix this all together, not going to lie, this is much easier using a mixer or a hand held mixer!!


Keep mixing this all together until you have a lovely creamy icing with no lumps. Now with your cool cake spread your icing all over the top before cutting and eating!!!


Now eat it and enjoy with your family and friends. You will be amazed at how tasty this cake is. Everyone will love this cake and pleasantly surprised about the ingredients!! Enjoy everyone πŸ™‚

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