Raspberry Cheesecake Brownie

For the brownies:
200g dark chocolate, roughly chopped
200g unsalted butter
250g icing sugar
3 eggs
110g plain flour

For the cheesecake:
400g cream cheese
150g icing sugar
1/2 tsp vanilla extract
2 eggs

For the cream topping:
300ml whipping cream
100g icing sugar
150g raspberries, plus extra to decorate

Preheat the oven to 170'c/Gas Mark 3.

For the brownie melt the chocolate in a heatproof bowl over a pan of barely simmering water.  Cream the butter and sugar using an electric whisk and one at a time add the eggs mixing well and scraping any unmixed ingredients from the side of the bowl after each addition.  Gradually beat in the flour and mix until smooth.  Pour the mixture into a 33cm x 32cm x 5cm baking tray lined with greaseproof paper, and smooth over.

For the cheesecake mix the cream cheese, sugar, vanilla extract and beat until smooth and thick.  Add one egg at a time scraping any unmixed ingredients from the side of the bowl after each addition be careful not to overmix.  Spoon on top of the brownie mixture and smooth over, bake in the preheated oven for 30 - 40 minutes or until the cheesecake is firm to the touch and light and golden around the edges.

Leave to cool completely then cover and refrigerate for 2 hours, or overnight if possible.

For the cream topping beat the cream, sugar and raspberries until firm but not stiff.  Turn the brownie out onto a board and turn the cheesecake side up.  Spread the topping over evenly and decorate with fresh raspberries.

 

Raspberry and Almond Traybake

250g self raising flour
50g ground almonds
200g butter, diced
280g golden granulated sugar
50g dessicated coconut
2 medium eggs
350 - 450g fresh or frozen raspberries

Preheat the oven to 180'c/Gas Mark 4, and butter and line an oblong cake tin.  Tip the flour, ground almonds, butter and sugar into a food processor and mix until the butter is evenly distributed - or rub together by hand.  Remove 85g of the mix and stir in the coconut, then set aside.  Add the eggs to the remaining mixture in the food processor and mix quickly (or mix with a wooden spoon) it doesn't need to be very smooth.

Spread this mixture over the base of the tin then scatter half the raspberries over the top.  Sprinkle the coconut mixture over the top and bake for 45 minutes.  Dot the remaining raspberries over the surface and cook for a further 15 minutes until firm to the touch.  Cool in the tin and cut into slices.

Anzac Biscuits

85g porridge oats
85g dessicated coconut
100g plain flour
100g caster sugar
100g butter
1 tbsp golden syrup
1 tsp bicarbonate of soda

Preheat the oven to 180'c/Gas Mark 4 and line a baking tray with greaseproof paper.

Put the oats, coconut, flour and sugar in a bowl and mix.  Melt the butter in a small pan then stir in the golden syrup.  Add 2 tbsp boiling water to the bicarbonate of soda then stir into the golden syrup and butter mixture.

Make a well in the middle of the dry ingredients and pour in the butter mixture.  Stir gently to incorporate the dry ingredients.

Put tablespoonfuls of the mixture onto the baking sheet with room for expanding.  Bake in batches for 8 - 10 minutes until golden then transfer to a wire rack to cool. 

 

White Chocolate Love Heart Cupcakes with
White Chocolate Frosting

For the cupcakes:
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4oz white chocolate, chopped
1 tsp vanilla extract
1 cup milk

Preheat oven to 160'c and line muffin tins with 18 cupcake liners.  In a bowl whisk together flour, baking powder and salt and set aside.  In a small microwavable bowl melt the white chocolate be heating in 30 second intervals in the microwave and stirring inbetween.

Cream together the butter and sugar until light and beat in the eggs one at a time, followed by the chocolate and vanilla extract.  Then alternatively add some milk then some flour and mix until just incorporated and no flour remains.  Pour into muffin cases and bake for 20 - 25 minutes until a skewer comes out clean.

Cream Cheese Frosting:
4oz cream cheese, room temperature
1/4 cup butter, room temperature
1 oz white chocolate, melted and slightly cooled
1 tsp vanilla extract
3 tsp milk or cream
2 - 3 cups icing sugar
18 love heart sweets

Cream together the cream cheese and butter and melted white chocolate, then beat in the vanilla and milk.  Gradually add the icing sugar until the frosting reaches the desired consistency.  Spread onto cupcakes and top each one with a love heart sweet.

Love Buns

For the buns:
125g soft butter
125g caster sugar
2 eggs
125g plain flour
1/2 tsp bicarbonate of soda
2 tsp baking powder
2 tsp vanilla extract/essence
2 - 3 tbsp milk

For the topping:
2 egg whites
4 tbsp golden syrup
100g caster sugar
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla extract/essence
sprinkles

Take everything you need out of the fridge to bring it to room temperature and preheat the oven to 200'c/Gas Mark 6.

Put all the ingredients for the buns (except for the milk) into a food processor and blitz until smoth.  Pulse whilst adding the milk down the funnel to make a smooth consistency.

Divide the mixture into a 12 hole muffin tin lined with muffin papers and bake for 15 - 20 minutes, they should have risen and be golden on top.

Let them cool down in the tin on a wire rack and then carefully take them out of the tin to cool.

To make the topping put all the ingredients (apart from the vanilla and sprinkles) in a bowl over a pan of barely simmering water, whisk everything with an electric beater until the icing becomes thick and holds peaks like a meringue (this should take 5 minutes or so.)

Take the bowl off the pan and onto a cool surface and keep whisking while you add the vanilla, then keep whisking until it cools a little.  Spoon some over each bun and then dollop another spoonful whilst swirling, straight away shake over your sprinkles as the icing sets quickly.

 

Chocolate Raspberry Cake


For the cake:
150ml milk
1 tbsp butter
1 tbsp vanilla extract/essence
3 eggs
200g caster sugar
175g plain flour
1 tsp bicarbonate of soda


For the filling:
125ml double or whipping cream
125g raspberries 


For the ganache icing:
150ml double cream
150g dark chocolate (minimum 70% cocoa solids)
1 tbsp golden syrup
125g raspberries


Preheat the oven to 170'c/Gas Mark 3 and grease and line two shallowish 23cm tins .


Pour the milk into a small pan with the butter and heat until warm and the butter has melted, when hot add the vanilla.


Whisk the eggs and sugar until thick, light and frothy.  Meanwhile combine the flour, cocoa and bicarbonate of soda.  Go back to the eggs and sugar and continue to beat and pour in the hot buttery vanilla milk and when incorporated slowly fold in the flour mixture.  


Divide this mixture between the two tins and bake for about 20 minutes.  Remove to a wire rack and let cool in their tins for about 10 minutes before turning out of the tins.  Leave the cakes until cool before icing.

To make the filling whip the cream until thick but not stiff add the raspberries and crush with a fork through not too finely.  The cream should turn pink in a rose-white mottled pattern.  Sandwich the hearts with the raspberry cream.

To ice put the cream, chocolate and golden syrup into a pan over low to medium heat and when the chocolate seems to have all melted into the cream take off the heat and whisk by hand until you have a smooth, glossy texture.  Pour over the cake then spread over the top and the sides of the cake.


Decorate the top of the cake with the remaining raspberries (hole side down.)

If you have a boyfriend that's a bit of a video games geek you can get away with 'tasting' a piece and making a 'Pacman' cake :)
 

White Chocolate and Honeycomb Cheesecake

Ingredients:
85ml melted butter, plus extra for greasing
200g ginger biscuits, whizzed to fine crumbs in a food processor
1 tbsp golden caster sugar

For the filling:
900g full fat soft cheese 
250g golden caster sugar 
3 tbsp plain flour 
1 tsp vanilla extract 
3 large eggs 
1 egg yolk 
284ml soured cream 
300g white chocolate, melted 
3 crunchie bars, trimmed of their chocolate and choped into pieces

Preheat the oven to 170'c/Gas Mark 3, line the base of a 23cm springform cake tin with parchment paper.  For the biscuit base stir the melted butter into the biscuit crumbs and sugar until evenly mixed.  Press the mixture into the base of the tin and bake for 10 minutes.  Leave to cool while you prepare the filling.

Increase the oven temperature to 200'c/Gas Mark 6.  Using a food processor/electric whisk beat the cream cheese until creamy, then gradually add the sugar, flour and vanilla extract.

Whisk in the eggs and yolk, one at a time.  Add the soured cream and melted white chocolate and whisk to blend but don't over beat.  The batter should be smooth, light and a little airy.  Then stir in the chopped crunchie bars.

Brush the insides of the tin with melted butter and place it on a baking sheet, pour in the filling and bake for 15 minutes then reduce the oven temperature to 110'c/Gas Mark 1/4 and bake for a further 25 minutes, or until the filling wobbles slightly when you shake the tin.  When it has reached this point turn off the oven and either open the door for a cheesecake thats creamy in the centre or leave it closed if you prefer a drier texture.  Either way leave to cool in the oven for 2 hours, it may crack slightly as it cools.

Cover loosly with foil and refrigerate for at least 8 hours or overnight.