No Bake Coconut Milk Chocolate Sweets

Happy Tuesday all! Today’s recipe is No Bake Coconut Milk Chocolate Sweets – indulgent and easy to make treat especially for those of you who love coconut! There’s lots of it! It’s actually the main ingredient. 🙂

No Bake Coconut Milk Chocolate Sweets

I didn’t add any sugar but there’s a bit of milk chocolate in there, not that much really. Also I used coconut oil (quite a lot of it) for even more intense coconut flavour. And for helping these sweets to stick together. The almonds I put are more like a decoration but they gave a nice crunch to the sweets. Really basic recipe but sooo delicious. It reminded me of my favourite chocolates  (Lindt, the coconut bonbons), mine tasted as good as them, I promise!

No Bake Coconut Milk Chocolate Sweets

Here’s how to make these No Bake Coconut Milk Chocolate Sweets

No Bake Coconut Milk Chocolate Sweets

No Bake Coconut Milk Chocolate Sweets

Ingredients

  • 200g coconut, desiccated
  • 100g milk chocolate
  • 3tbsp coconut oil
  • raw almonds for decoration

Instructions

  1. Melt the chocolate.
  2. In a bowl, combine all the ingredients and mix well.
  3. Make small balls and arrange them on a tray.
  4. Add an almond on each of the sweets and press gently to stick the almond.
  5. Refrigerate for an hour.
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No Bake Coconut Milk Chocolate Sweets

I can’t believe Easter is over and there’s another week off coming that I need to start planning and organising about. I’m talking about the Summer half-term. I do hope the weather will be much better than it is now so we could spend more time outside. And April is almost gone! Seriously? The time does fly. Sometimes I just wish to stop that ( especially the fact that the kids are growing so fast, too fast I’d say). But this is what life is bout, right! OK, I think I need to move back to the recipe now.

This is one of the laziest and tastiest sweets I’ve made. I’m not really into baking and making sweets (on the other side I bake every week), but as we all have sweet tooth I have to make sweet stuff too. Baking is quite precise, isn’t it. Well, I’m the opposite. That’s why baking and me don’t get along (sometimes). 🙂

No Bake Coconut Milk Chocolate Sweets

I hope you enjoy this recipe! Stay tuned for more simple and delicious recipes!

Gingerbread Cheesecake

Happy Thursday all ! Today’s recipe is Gingerbread Cheesecake with Chocolate Swirls. It’s rich, creamy and super indulgent – exactly what we need for the festive season or what we wish for. 🙂 And it’s so aromatic, with a mixture of ginger, cinnamon, nutmeg and cloves. For me, this is the smell  of Christmas. 🙂 I absolutely love these spices, and it seems I use them quite often over the festive period. And of course, you could not not make some gingerbread men cookies. We still haven’t done these, but it’s on my to cook list. On the other side, my little helper helped me to make indulgent chocolate and pistachio cups and Christmas cupcakes. I’m not sure whether she enjoyed more the cooking and decorating process or the testing. 🙂 Either way, it’s always fun to cook with your little one, isn’t it. 🙂 Stay tuned for more Festive recipes coming your way very soon. 🙂

 

Gingerbread Cheesecake

Oh, and I forgot to mention, this is a no bake cheesecake (as most of my cheesecake recipes) so it’s really simple to make, it only requires refrigerating for a few hours. I don’t think I’ve actually done many cheesecake recipes that require baking. There are probably not any on my blog, now that I think about it. Do you bake your cheesecakes? 🙂 I love all these no baking recipes, they’re just make everything quicker and easier so wherever possible, I ‘cheat’ a bit. 🙂

Gingerbread Cheesecake

I was thinking to add some salted caramel on top but at the last minute changed it to milk chocolate swirls. Both versions are delicious, I guess I was feeling more chocolatey that day. 🙂 Let me tell you about these chocolate swirls – they are so soft and creamy and taste like pure heaven. I used lots of double cream and chocolate to make them, and I made the quite big as you can see, but this made this Gingerbread Cheesecake divine.

I should warn you, this is definitely not light and guilt free, but it’s not Christmas everyday. And a small piece of this amazing Gingerbread Cheesecake won’t do any harm, or may be two small pieces. 🙂

Gingerbread Cheesecake

Here’s what you need for this No Bake Festive Cheesecake.

Gingerbread Cheesecake
Recipe Type: Dessert
Prep time:
Total time:
Ingredients
  • 300g ginger biscuits, crushed
  • 300g cream cheese
  • 2 cups double cream
  • 150g butter, melted
  • 200g milk chocolate
  • 1tsp cinnamon
  • 2tsp ginger
  • 1tsp cloves
  • 1tsp nutmeg
Instructions
  1. Combine the ginger biscuits with melted butter and layer them in a baking tray.
  2. In a bowl, combine the cream cheese, half of the double cream and spices. Mix well.
  3. Pour the cream cheese mixture on top of the biscuit layer.
  4. To make the chocolate swirls – beat the cream until thick, melt the chocolate and add to the cream. Mix well.
  5. Use a piping bag to make the swirls.

Tip: If you wish, you can use some gingerbread men cookies or sugar canes to decorate the cheesecake, or any other edible Christmas decoration. I’ve used all of mine so I didn’t have any on that  day but it’ll look lovely, I’m sure.

Gingerbread Cheesecake

 

Slow Cook Pork Stew with Dumplings

Happy Wednesday all! I have a very comforting and heart-warming Pork Stew with Onion Seed Dumplings for you today! It’s exactly what we need in this weather 🙂 It’ll  definitely make you feel better and warmer. And the best part are the all butter dumpling that are so buttery and so good soaking all the juices from the stew. Oh, and the second best part is that you actually make the stew in a slow cooker, so it’s very simple and straightforward. Seriously, if you don’t won one of these already, you definitely need to get one. It just makes your life easier and your food tastier 🙂 All you need to do is to dump the ingredients in the slow cooker and just relax. Well, make sure to stir it from time to time though as it may burn (I know from experience).

pork-stew2
Pork Stew with Onion Seed Dumplings

It was the first time I used swede in a stew and to be honest, I was a bit sceptic about it, but as it happens most of the times, I loved it. I can’t believe I’ve neglected it and used it in salads mostly. Believe me, guys, it tastes amazing in stews, especially in a Slow Cooked Pork Stew 🙂 I’d describe the taste as a mixture of pumpkin and sweet potato.

pork-stew
Pork Stew with Onion Seed Dumplings

Oh, and a little info on a side, you might wonder what the yellowish colour is form? I didn’t use turmeric but I used a tiny bit of a seasoning I got from Spain. It turns out, it’s actually meant to add colour to the dishes, not really flavour. Well, it really added colour to the Pork Stew 🙂

I used lots of other spices and herbs so this is like an explosion of flavours – there’s cumin, bay leaves, paprika, black pepper and nutmeg. This definitely made the dish so warming and simply delicious.

So, let’s get to the butter dumplings now 🙂 I’m pretty sure, from now on, I’ll add these to all my stews. They turned out so soft and purely tasted like butter. And I loved the onion seeds I added all over them (I’ve never used onion seeds before but saw them in my local store and decided to give them a go). Isn’t it great when you discover new ingredients and use them in your recipes? 🙂

pork-stew3
Pork Stew with Onion Seed Dumplings

If you’d rather use beef, that is fine, depending on the cut though, it’ll much likely take more time to cook it. But doest it really matter when you use the slow cooker 🙂

When I think about it, fish would be good too 🙂 I know, there are many options, but I recommend trying this Pork Stew first. You won’t regret it, you might even love it 🙂

Check below for ingredients and instructions to make this easy Pork Stew with Onion Seed Dumplings.

Ingredients:

  • 500g pork, cut in chunks
  • 1 carrot, roughly cut
  • 1 swede, cut in pieces
  • 1 onion, chopped
  • 2 bay leaves
  • 1tsp cumin
  • 1tsp nutmeg
  • 1tsp paprika
  • 1tsp salt
  • 2tbsp sunflower oil

For the dumplings:

  • 150g flour
  • 1tsp baking powder
  • 1tsp salt
  • 125g cold butter
  • 2tbsp onion seed

Preparation:

  1. Simply combine all the stew ingredients in the slow cooker, add about 2 cups of water and cover. Cook for about 1 hour, stirring occasionally. If necessary, add more water.
  2. To make the dumplings – combine the ingredients with the cold butter and add some warm water in order to make a smooth dough. Shape up small balls and sprinkle onion seeds all over them.
  3. Add the dumplings to the stew and cook for another 40 minutes or until ready. Make sure to stir the stew so it won’t burn.

MeatlessMonday: Spinach & Mushrooms Spaghetti Squash

Happy Sunday all! If you’re still debating on what to make for supper, here’s an easy and tasty idea – Spaghetti Squash with lots of Parmesan Cheese and Mushrooms and Spinach!

For some reason, I’ve been using lots of Parmesan cheese lately. Not only I use it with pasta, but it seems I sprinkle it on almost everything. But it just tastes good, and it tastes good on almost everything 🙂

spaghetti-squash3

I hope you all had a great weekend and are getting ready to start the week ahead. Or not really 🙂 The point is you need delicious and heart-warming food to make you feel good and warm and to get you ready for Monday. This is where you’re checking my daily recipe 🙂 Just joking. Seriously though, it’s a quick recipe but will definitely warm you up and make you feel better, or at least not hungry 🙂

It’s incredibly easy recipe, and really comforting. I was quite generous on the cheese, but this is how I like my spaghetti squash 🙂

spaghetti squash

The easiest way to make them is to roast the squash and then kind of shred it with a fork so you get your ‘spaghetti’. Skipping the shredding part and you’ll make a beautiful stuffed squash. Not big of a difference really. It’s just when making spaghetti squash, the actual squash is mixed with the other ingredients, whilst a stuffed squash, the ingredients are on top and you get the tasty squash hidden underneath. 🙂 Here you can check my Sautéed Mushrooms & Millet Stuffed Butternut Squash recipe. It is simple and delicious! And for those of you unfamiliar with millet, it’s similar to quinoa and couscous, may be just a bit creamier consistency. And as quinoa, millet’s got numerous health benefits so combined with a butternut squash it is a nutrient and healthy meal.

spaghetti-squash

Here’s what you need for the Spaghetti Squash.

Ingredients:

  • 1 butternut squash
  • 150g chestnut mushrooms, sliced
  • 100g spinach
  • 150g Parmesan cheese, grated
  • 2 garlic cloves, crushed
  • olive oil
  • salt and pepper to taste

spaghetti-squash7

Preparation:

  1. Preheat the oven to 200°C.
  2. Wash the squash, cut in half and scoop out the seeds.
  3. Drizzle with olive oil, season with salt and lay on a baking tray. Place in the oven for about 30 minutes or until the squash is cooked.
  4. Start shredding the squash by using a fork.
  5. Heat a pan with olive oil and gently sweat the spinach, mushrooms & garlic. Season with salt and pepper and leave for about 10 minutes. Remove from the hob.
  6. Fill in the squashes, mixing gently all the ingredients. Add the Parmesan cheese on top and cook in the oven for another 5-10 minutes.

Enjoy!

spaghetti-squash5

Tip: If you prefer, you can scoop out the spaghetti squash and serve them in a plate but I personally love them in their squash! Plus it looks more authentic, doesn’t it? 🙂

Also make sure you eat these straight from the oven. They must be piping hot so you can fully enjoy them, and the melted cheese, of course. 🙂 You can always preheat them but it’s not the same taste.

spaghetti-squash4

Pumpkin Cheesecake

Happy Monday guys! I feel I’m a little behind with my pumpkin recipes this year but that needs to be changed. To start with, I made this amazing Pumpkin Cheesecake but, take a note of this, with a real pumpkin. Not that the ones in tins are not real What I mean is, instead of buying tinned pumpkin puree (which to be honest I haven’t seen here in the UK) I used my own pumpkin. Well, the only thing I had to do is to cook it and puree it. And I think the cheesecake actually tastes lighter this way and you can actually tell there’s a pumpkin mixed in there.

pumpkin-cheesecake5

This Pumpkin Cheesecake does not require any baking. I decided against using eggs and baking the cheesecake to make my life easier. Plus, to be honest, it was already late at night and I really wanted to et to bed and Netflix:-)

However, you need to leave it to rest in the fridge for a few hours, overnight is perfect. And be careful, mine started melting quickly, so don’t take it out of the fridge unless you’re gonna eat it.

pumpkin-cheesecake

I also added some chocolate on top, kind of attempted marbling it too. Dark chocolate is the best with pumpkin, but milk chocolate tastes good too(because all chocolate is just divine) I used the second one, simply because that’s what I had in my kitchen cupboard and was in the middle of making the cheesecake. That reminds me, I need to restock my kitchen cupboard.

pumpkin-cheesecake3

To sum up, this Pumpkin Cheesecake is like most of the cheesecakes recipes I’ve made, the only difference, there’s a pumpkin whipped in and of course, it tastes like pumpkin, autumn, cinnamon, Halloween and everything orange and pumpkin you can think of:-)

Here’s what you need for this amazingly simple and delicious cheesecake.

Ingredients:

  • 300g digestive biscuits, crushed
  • 150g butter, melted
  • 300g pumpkin, cooked
  • 400g cream cheese
  • 200ml double cream
  • 150g brown sugar
  • 1tbsp cinnamon
  • 1tsp nutmeg
  • 1tsp cloves
  • 200g milk chocolate, melted

pumpkin-cheesecake6

Preparation:

  1. Combine the biscuits with butter and layer them on a springform cake tin covering the bottom with baking paper in advance.
  2. Whip the cream, cream cheese, pumpkin and seasoning together. Make sure to mix well.
  3. Pour over the biscuit layer and even the surface. Add the melted chocolate on top and refrigerate for at least 3-4 hours.

Enjoy!

Tip: Why not try some of these pumpkin recipes next time:

Pumpkin & Honey Cheesecake

The Ultimate Pumpkin Soup

Pumpkin & Lentil Cheesy Bake

Pumpkin & Shrimp Soup

Succulent Pumpkin Pie

Pumpkin & Spinach Terrine Bread

Pumpkin & Feta Cheese Muffins

Wow! Now that I look above, it seems I’ve got quite a few pumpkin recipes! And all of them are quick and easy and taste divine. However, there are still so many other pumpkin recipes I’d like to make so stay tuned for these! Meanwhile. get your own pumpkin, carve it and keep the meat to make one of the above recipes:-)

Raspberry Cheesecake Cupcakes

Happy Friday all! It’s become a tradition to post a sweet treat for the weekend so here it is – Raspberry Cheesecake Cupcakes. Trust me, these are absolutely delicious and a real treat. I love how they combine cheesecake and a cupcake in one perfect bite. Isn’t that amazing? 🙂

I’ve been thinking about a raspberry cheesecake but at the same time wanted to kind of twist it and make it a bit different. And because of my love for cheesecakes and cupcakes, here’s the result – Raspberry Cheesecake Cupcakes. The ingredients are almost the same as for the cheesecake apart from the eggs. And there’s a bit of baking involved (usually I make my cheesecakes without baking). The result is super yummy, fruity and rich cupcakes or shall I say cheesecake cupcakes, not really sure how to call them.

And, of course, these were so simple to make, I’ll be definitely making them a lot, may be even trying some other flavours!

Here’s what you need for these Raspberry Cheesecake Cupcakes.

Ingredients:

  • 500g/1lb Mascarpone
  • 200g/7oz fresh raspberries
  • 300g/10z digestive biscuits, crushed
  • 150g/5oz butter, melted
  • 1 cup sour cream
  • 1 cup powder sugar
  • 1tbsp flour
  • 1 egg
  • 1 egg yolk
  • 1tsp vanilla

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Combine the biscuits with melted butter and layer them in a greased muffin tray(make sure you only put as much as to cover the bottom).
  3. In a bowl, combine the mascarpone, sour cream, eggs, sugar, flour and vanilla. Mix until the consistency is smooth enough.
  4. Place 3-4 raspberries and then add the cheesecake mixture on top.
  5. Bake in the oven for about 30 minutes or until ready.
  6. Decorate with some extra raspberries and powder sugar on top, if wished.

Tip: Why not try adding some white chocolate into the cheesecake mixture? Or milk or dark, the one you love most, really. 🙂 That would make these bites pure indulgence!

Blackberry Chocolate Chip Pie

Happy Meatless Monday guys!

Because we all know how Monday can be, I’ve got a quick, easy and very tasty recipe for you so your Monday will never be the same again.

Again, the main ingredient are these amazing summer berries that I feel are a bit neglected – the blackberries. Not only they are super yummy, but apparently, they’ve got numerous health benefits. So make sure you snack on these this summer or include them in your recipes.

And here’s what you need for today’s recipe.

Ingredients:

  • 300g/10oz fresh blackberries
  • 2 cups flour
  • 1 cup sour cream
  • 1 cup sugar
  • 100g/3.5oz butter, melted
  • 3 eggs
  • 150g/5oz chocolate chips
  • 1tsp salt

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, sugar, eggs, sour cream, butter and salt. Mix well.
  3. Finally, add the blackberries and chocolate chips. Place the mixture in a greased baking tray and bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: If wished, dust some powder sugar when serving!

Basil Chocolate Ganache Cake

 

Happy Friday guys! The recipe of the day is fruity, summery, sweet, very chocolatey and very simple – Basil Chocolate Ganache Cake with Fresh Raspberries. I’d say this is one of the most perfect summer desserts for me. And what really makes the difference here is the basil, this amazing herb makes the cake so aromatic and so flavoursome. And whats more, it goes perfectly with the milk chocolate and raspberries!
 
Bear in mind though, this dessert goes very quickly! Oh, and there’s no baking involved.
 

Here’s what you need.

Mummy’s Fast & Easy
Mummy’s Fast & Easy

Ingredients:
  • 300g/1lb fresh raspberries
  • 200g/7oz milk chocolate
  • 1 cup double cream
  • 300g/1lb digestive biscuits
  • 150g/5oz butter, melted
  • 5-6 basil leaves, chopped
  • extra basil leaves for decoration
Mummy’s Fast & Easy
Mummy’s Fast & Easy

Preparation:
  1. To make the chocolate ganache combine the chocolate and double cream using the bain marie method. Stir in the chopped basil and leave on a side to cool down.
  2. Meanwhile, make the biscuit layer – crush the biscuits and combine with the melted butter. Arrange the layer on a baking tray.
  3. Pour the chocolate ganache on top and arrange the raspberries. Decorate with some basil leaves.
  4. Refrigerate for at least 4 hours before serving.
Enjoy!
Mummy’s Fast & Easy

 

Mummy’s Fast & Easy

 

Tip: Why not try using some dark chocolate next time! It’ll taste different, but I’m sure it’ll be delicious too!

No Bake Lime & Sea Salt Dark Chocolate Cheesecake Bites

Mummy’s Fast & Easy
Mummy’s Fast & Easy

Happy Saturday guys!

The weekend is here and it’s time for a treat!
This time, it’s dark chocolate cheesecake bites with lime & sea salt.
I love everything sweet and salty(I am especially fond of salted caramel and dark chocolate with sea salt) so it was about time to make something like that in my kitchen.
Also, this time, I decided to cut the cheesecake in small pieces/bites. This is so much better, for example, there’s no need to finish a whole piece of cheesecake, you can just have a bite, or…you can have as many bites as you want!

Here’s what you need for this heavenly delicious dessert.
Mummy’s Fast & Easy

Ingredients:
  • 300g/10oz dark chocolate
  • 1 cup double cream
  • 400g/1lb digestive biscuits, crushed
  • 200g/7oz butter, melted
  • 200g/7oz cream cheese
  • 1 lime, cut in slices
  • 1 lime, juice only
  • 1tbsp sea salt
Mummy’s Fast & Easy

Mummy’s Fast & Easy

Preparation:
  1. Break the chocolate in pieces and melt it using the bain marie method.
  2. Add the double cream and stir well. Leave on a side to cool.
  3. Meanwhile, combine the crushed biscuits with the butter and arrange them in a tray covered with baking paper.
  4. Season the chocolate mixture with the sea salt and add the lime juice.
  5. Pour the mixture over the biscuit layer and refrigerate for at least 2 hours.
  6. Before serving, cut into small squares, add a lie wedge on each square and season with some extra sea salt.
Enjoy!
Mummy’s Fast & Easy

Tip: Why not try adding some fresh blueberries in the chocolate mixture!

Mozzarella & Parmesan Cheese Meatballs in Sweet Tomato Sauce

Mummy’s Fast & Easy

Happy Sunday!

The recipe of the day is perfect for a relaxing and lazy Sunday – Succulent Meatballs in Sweet Tomato Sauce with Parmesan & Mozzarella Cheese!
It’s so comforting and so delicious, this is definitely one of my (many) family favourites!
And it might not look that simple, but believe me it is, and the cheese, oh the cheese, puts these meatballs in a completely new level.

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 800g/2lbs beef mince
  • 400g/1lb passata
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1tsp nutmeg
  • 1tsp cinnamon
  • 1 egg
  • 150g/5oz breadcrumbs
  • 400g/1lb Mozzarella, sliced
  • 1tbsp brown sugar
  • a handful of fresh basil leaves
  • Parmesan cheese for serving
  • salt and pepper
  • olive oil
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the beef mince, seasoning, breadcrumbs, onion and garlic, and add the egg. Mix everything together and make small balls.
  3. In a heated pan with olive oil, gently sweat the meatballs for about 20 minutes. 
  4. Add the passata, mixed with the brown sugar, and leave on the hob for another 15 minutes.
  5. Remove from the hob, add the basil leaves and Mozzarella cheese. Place in the oven and cook for about 10 minutes.
  6. Grate some Parmesan cheese on top and serve with some garlic bread.
Enjoy!

Mummy’s Fast & Easy

Tip: To make it even cheesier, try adding some small piece of Mozzarella into the beef mince.

Mummy’s Fast & Easy