Mocha Christmas Tree Muffins

Happy Saturday all! Today’s recipe is Mocha Christmas Tree Muffins – and let the festive season begins! ๐Ÿ˜€

Mocha Christmas Tree Muffins

As you can see these Mocha Christmas Tree Muffins are loaded with chocolate, like lots of it so that’s enough of a good reason for me to make them this festive season. They’re one of the simplest muffins I’ve ever made. It only takes 15 minutes for them to cook. I think it actually takes more time to make them look like Christmas trees. I used some desiccated coconut hoping to make them look like snowy Christmas trees. ๐Ÿ™‚

It’s a great way t get your kids involved and leave them to decorate the muffins. They probably won’t look like Christmas trees at the end but that’s ok. ๐Ÿ˜€ This reminds me, I should make some Christmas cookies as my kids love decorating them.

Mocha Christmas Tree Muffins

No matter how healthy we’re trying to be, it’s this time of the year again and there’s always something sweet and naughty to try so that’s a tricky task. Seriously, what’s Christmas without some indulgent food (ok, probably too much of it). But hey, there’s January, it’s usually when people make their New Year’s resolutions so it’s a good time to get back in shape. ๐Ÿ™‚ Till then, let’s just try to find a healthy balance.

Mocha Christmas Tree Muffins

Here’s how to make the Mocha Christmas Tree Muffins

Mocha Christmas Tree Muffins

Mocha Christmas Tree Muffins

Ingredients

  • 100g flour
  • 100g sugar
  • 2eggs
  • 100ml sunflower oil
  • 300g hazelnut chocolate spread
  • 300g cream cheese
  • 2tbsp instant coffee
  • 1tsp baking powder
  • desiccated coconut for sprinkling

Instructions

  1. Preheat the oven to 190ยฐC.
  2. In a bowl, mix the eggs and sugar. Add the flour, baking powder and oil. Mix well.
  3. Mix the instant coffee with 3tbsp of water and add it to the bowl.
  4. Empty the muffin mixture in a grease muffin tray and bake in the oven for about 15 minutes.
  5. Leave the muffins to cool down.
  6. Gently cut their tops and put on a side. Mix the chocolate and cream cheese together and using a piping bag swirl some chocolate, add the lid and add more chocolate.
  7. Decorate as you wish and sprinkle some desiccated coconut.
  8. Enjoy!
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Mocha Christmas Tree Muffins

I hope you guys like this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming in the next few days. Meanwhile, enjoy your weekend and treat yourself with some delicious food. xx

Mocha Christmas Tree Muffins

Pumpkin & Chocolate Biscuit Cake

Happy Monday guys! Today’s recipe is Pumpkin & Chocolate Biscuit Cake – so creamy, chocolatey and simply irresistible!

Pumpkin & Chocolate Biscuit Cake

I’m telling you guys, this cake is just perfection – biscuit layers, with mascarpone and cream, pumpkin & of course, lots of chocolate. Oh, and on top – my fav caramelized pecans. We really enjoyed this cake and I honestly had a bit too many pieces, but it really was amazing.

It’s also so simple to make, I actually used digestive biscuits for the layers, soaked in some strong espresso & brandy mix. So no flour, no baking, no fuss really. The other main ingredients are the mascarpone & cream mixture, pumpkin and some chocolate spread (like a jar of it ๐Ÿ˜€ ). This beautiful cake was topped up with some caramelized pecans for a crunchy finish.

Pumpkin & Chocolate Biscuit Cake

I have originally seen the recipe in a website and I thought this all sounded pretty delicious so I couldn’t wait to try it. I’ve changed quite a few thing but I got the main idea from there.

Pumpkin & Chocolate Biscuit Cake

Here’s how to make the Pumpkin & Chocolate Biscuit Cake

Pumpkin & Chocolate Biscuit Cake

Pumpkin & Chocolate Biscuit Cake

Ingredients

  • 400g tea biscuits or similar
  • 200ml espresso
  • 50ml brandy
  • 300 pumpkin, cooked
  • 500g Mascarpone
  • 200ml double cream
  • 100g sugar
  • 300g chocolate spread
  • 100g pecans
  • sugar for caramelizing

Instructions

  1. Mix the coffee and brandy.
  2. In a bowl, mix the Mascarpone, cream & sugar.
  3. Dip the biscuits in the coffee mixture and start making a layer - biscuits first, pumpkin, chocolate & finally the Mascarpone layer. Repeat.
  4. Place the pecans in a pan, add a bit of sugar and caramelize them for a few minutes. Add on top of the cake.
  5. Refrigerate for at least three hours.
  6. Enjoy!
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What I really love about this cake is that the more it stays in the fridge, the tastier it gets. The biscuits really soften and soak the espresso & brandy mixture. It tastes so much better in a few days time (not that anyone could wait that long :-D).

Pumpkin & Chocolate Biscuit Cake

I hope you guys love this recipe as much as we did. Stay tuned for more yummy recipes coming very soon. I’m really into party/festive recipes at the moment ( 7 weeks till Christmas yay!) so make sure to check my blog. I promise they’ll be very tasty and simple to make and your friends and family will simply love them. ๐Ÿ™‚ If you don’t want to miss a post, simply hit the subscribe button. ๐Ÿ™‚ I hope you all have a lovely and productive week. xx

Pumpkin & Chocolate Biscuit Cake

White Chocolate & Caramelized Pecans Pumpkin Bread

Happy Sunday all! Today’s recipe – White Chocolate & Caramelized Pecan Pumpkin Bread – crunchy, chocolatey and absolutely delicious!

White Chocolate & Caramelized Pecans Pumpkin Bread

This Pumpkin Bread was definitely the best I’ve ever made and ever tried. My kids just loved it! But who wouldn’t with all this white chocolate dripping and on top of that caramelized pecans! I am honestly drooling now! ๐Ÿ™‚

White Chocolate & Caramelized Pecans Pumpkin Bread

Also, with all of that Halloween madness and pumpkin carving in particular it is a great way to use up your pumpkin pulp. I hate wasting any food so I always save it and make something tasty. I actually have a big bowl of pumpkin pulp in the fridge at the moment due to the carving yesterday. ๐Ÿ™‚ I am thinking of a thick pumpkin soup and a pumpkin chocolate cake I’ve been meaning to make for a long time ๐Ÿ’ก . So fingers crossed and my plan works I’ll hopefully share the recipe with you next week. ๐Ÿ™‚

White Chocolate & Caramelized Pecans Pumpkin Bread

Now back to this moreish White Chocolate & Caramelized Pecans Pumpkin Bread. Apart from the white chocolate and pecan, I used pumpkin (obviously ๐Ÿ™‚ ), flour, eggs and a bit of sugar. The recipe is really simple! I would normally have my pumpkin bread with a bit of butter but this one doesn’t need any (hello, just look at the toppings) ๐Ÿ™‚ Needless to say, it was gone quickly. We even had some leftovers for breakfast the next morning.

White Chocolate & Caramelized Pecans Pumpkin Bread

Here’s how to make the White Chocolate & Caramelized Pecans Pumpkin Bread

White Chocolate & Caramelized Pecans Pumpkin Bread

White Chocolate & Caramelized Pecans Pumpkin Bread

Ingredients

  • 300g pumpkin, pureed
  • 400g flour
  • 100g butter, melted
  • 100g white chocolate, melted
  • 10-15 pecans
  • 100g brown sugar
  • 1tsp baking powder
  • 2eggs
  • 1tbsp cinnamon
  • 1tsp nutmeg
  • 1tsp cloves
  • extra sugar for caramelizing

Instructions

  1. Preheat the oven to 180ยฐC.
  2. In a bowl mix the dry ingredients together.
  3. In a separate bowl mix all the wet ingredients.
  4. Combine all the ingredients and pour the mixture in a greased loaf baking tray.
  5. Bake in the oven for about 40 minutes or until ready.
  6. To caramelize the nuts - simply combine them with some sugar and cook on the hob for a few minutes until the sugar's caramelized.
  7. Drizzle the white chocolate on top (make sure it's been just melted) and add the caramelized pecans.
  8. Enjoy!
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White Chocolate & Caramelized Pecans Pumpkin BRead

If you’re about to carve some pumpkins( which you probably will or already have done) here are some recipes that you can try with all that pumpkin pulp left:

15 Simple & Tasty Pumpkin Recipes

We still have a couple of pumpkins to carve so it looks like we’ll be having lots of pumpkin next week. ๐Ÿ˜€

White Chocolate & Caramelized Pecans Pumpkin Bread


I hope you guys love this recipe as much as we do. Stay tuned for more yummy recipes coming very soon. xx

Salted Caramel Pumpkin Cheesecake

Happy Wednesday guys! Recipe of the day is Salted Caramel Pumpkin Cheesecake – moreish & simply irresistible & it doesn’t even require baking!

Salted Caramel Pumpkin Cheesecake

It’s amazing how many things you can make from pumpkins ( apart from craving them) – desserts, soups, breads, appetizers, everything really. And considering the health benefits, they’re packed with vitamin A and vitamin C, they are just amazing!

If you’re interested I’ve done a round-up of my fav Pumpkin recipes hereย 15 Simple & Tasty Pumpkin Recipes

Salted Caramel Pumpkin Cheesecake

Let’s focus on the Salted Caramel Pumpkin Cheesecake now..

The recipe uses a few basic ingredients – digestive biscuits and butter for the bottom layer, cream cheese and pumpkin and then salted caramel on top, simple as that! I used shop-bought caramel sauce that I mixed with sea salt for the lovely salty flavoured caramel. If you prefer, you can make yours at home. Make sure to refrigerate it for a few hours before serving! It’s a real treat! ๐Ÿ™‚

Salted Caramel Pumpkin Cheesecake

This Salted Caramel Pumpkin Cheesecake is actually quite similar to theย Pumpkin Cheesecake

The second one is topped up with dark chocolate instead of the salted caramel and it’s still that moreish & irresistible. I honestly can’t say which one I prefer. I’d have both if I could! ๐Ÿ™‚

Now that Christmas is fast approaching(a bit over 10 weeks!) I’m thinking these Pumpkin cheesecakes would make the perfect treat for friends and family when visiting. Not only they’re super simple(no baking!) but their taste will surely please your loved ones! ๐Ÿ™‚

Don’t worry though, I’m planning lots of other simple & tasty Christmas recipes that are coming from November so make sure to subscribe if you haven’t done so! ๐Ÿ™‚

Salted Caramel Pumpkin Cheesecake

Here’s what you need to make the Slated Caramel Pumpkin Cheesecake

Salted Caramel Pumpkin Cheesecake

Salted Caramel Pumpkin Cheesecake

Ingredients

  • 300g digestive biscuits, crushed
  • 150g butter, melted
  • 300g pumpkin, cooked and pureed
  • 400g cream cheese
  • 200ml double cream
  • 150g brown sugar
  • 1tbsp cinnamon
  • 1tsp nutmeg
  • 1tsp cloves
  • 150g caramel sauce(I used shop-bought but you can make your own)
  • 2tbsp sea salt

Instructions

  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.
  4. Combine the caramel sauce with sea salt.
  5. Finish with the salted caramel and leave for another hour in the fridge.
  6. Enjoy!
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Salted Caramel Pumpkin Cheesecake

I hope you guys like this simple but delicious Pumpkin recipe. Make sure to stay tuned for more simple and tasty recipes coming in the next few days! xx

15 Simple & Tasty Pumpkin Recipes

Happy Sunday guys! Today’s post is about 15 Simple & Tasty Pumpkin Recipes.

I’m pretty sure I’ve got more than that but I’ve chosen the ones that my family and me truly enjoy and make often.

Roasted Pumpkin Hummus

Ok, so the first one isย Roasted Pumpkin Hummusย 

We really love hummus and this Pumpkin one is a tasty alternative of the regular hummus. Make sure to roast the pumpkin and garlic together. Flavour is amazing!

Pumpkin & Shrimp Soup

Pumpkin & Shrimp Soup

Pumpkin soup is perfect for the chilli days but why not spice things up a bit and add some shrimp? This Pumpkin & Shrimp Soup is simply delicious!

Pumpkin Galette

Pumpkin Galette

This Pumpkin Galette is definitely one of my popular recipes – buttery galette with Pumpkin, cheese & crunchy seeds – delish!

Pumpkin Soup

The Ultimate Pumpkin Soup

This is my favourite recipe for a Pumpkin Soup – simple, with just a few ingredients (and crispy bacon) and super tasty!

Pumpkin & Chicken Casserole

Pumpkin & Chicken Casserole

This is the last recipe I posted but it’s definitely become one of our favorite heart-warming recipes – Pumpkin, Sausage & Chicken Casserole.

Spinach Pumpkin Cups

Spinach Pumpkin Cups

These pretty cups are perfect for snacking on the go – tasty, healthy & filling!

Pumpkin Cheesecake

Pumpkin Cheesecake

This is no-bake cheesecake with pumpkin & melted chocolate on top – seriously delicious and indulgent!

Pumpkin & Black Quinoa Salad

MeatlessMonday: Pumpkin & Black Quinoa Salad with Tahini Dressing

Another one of my favorite – Pumpkin & Black Quinoa Salad with Tahini Dressing. I could probably eat this salad every other day – perfect for a healthy lunch or a light dinner.

Pumpkin & Lentils Cheesy Bake

MeatlessMonday: Pumpkin & Lentils Cheesy Bake

For a meat free Pumpkin recipe, go for this easy cheesy bake – Pumpkin & Brown Lentils – delicious combination. ๐Ÿ™‚

No-sugar Pumpkin Banana Cheesecake

No Sugar Pumpkin & Banana Honey Cheesecake

If you’re watching your waistline but still want to indulge into a sweet treat, this recipe is for you – No refined sugar Pumpkin & Banana Cheesecake Pots. And no-baking required!

Pumpkin & Camembert Cups

Meatless Monday: Pumpkin Camembert Cups

Pumpkin & Camembert? Why not! These lovely cups are cheesy, crunchy and yummy!

Succulent Pumpkin Pie

Succulent Pumpkin Pie

This Succulent Pumpkin Pie is a real treat – with dry fruit and lots of pumpkin spice!

Pumpkin & Spinach Terrine Bread

Meatless Monday: Pumpkin, Spinach & Cream Cheese Terrine Bread

A different version of Pumpkin Bread – this is what this recipe is. It’s not the simplest but it’s not that difficult either. I should probably retake the photo though! ๐Ÿ™‚

Pumpkin Curry

Pumpkin & Chicken Curry

Another comforting & heartwarming recipe – Pumpkin Curry. With or without chicken the Pumpkin Curry is a must during Fall. ๐Ÿ™‚

Pumpkin, Avocado & Feta Cheese Salad

Pumpkin, Avocado & Feta Cheese Salad

Last one is this beautiful Fall Salad with Pumpkin, Avocado, Feta Cheese & Bulgur.

I hope you guys like these recipes and enjoy them as much as we do. Stay tuned for more yummy recipes coming very soon. xx

Raspberry Chocolate Pie

Happy Sunday folks! Today’s recipe is Raspberry Chocolate pie – moist and chocolatey, this pie is a perfect treat for you Sunday!

Raspberry Chocolate Pie

I hope you all are having a great weekend so far! I myself had a super fun Saturday at a local farm picking some veg. The kids absolutely loved the idea of picking their own veg and then getting to help me cook them later. Seriously, freshly picked beetroot makes amazing veg chips. I should probably share the recipe with you (it’s no rocket science really, but there are a few tips and tricks) ๐Ÿ™‚ Plus, I make them in the oven so they’re much healthier, tastier and cheaper too than the shop bought chips. ๐Ÿ™‚ Oh, and the kids love them!

Raspberry Chocolate Pie

I really don’t know how come we haven’t done this earlier. The farm itself was beautiful with great restaurant where they served really delicious food. My favourite place though was the farm shop. Now, I’ve been to quite a few of those and to be honest wasn’t that much impressed for various reasons. But this particular shop, oh I was in heaven! ๐Ÿ™‚ First of all, it was very spacious, with lots of different counters filled with gourmet items. I honestly can’t stop thinking about it and about the items I’m getting next time! ๐Ÿ™‚

Raspberry Chocolate Pie

Let’s go back to the recipe now…

The Raspberry Chocolate Pie is super moist and chocolatey, you couldn’t resist. The raspberries add this amazing berry hint that is just divine with chocolate. The recipe is super simple, all you need is some flour, chocolate, eggs, sugar and raspberries. I’m not a very good baker myself so I always look for the easiest baking recipes and this one is definitely such. All you have to do is mix everything together and bake. ๐Ÿ™‚

Raspberry Chocolate Pie

Here’s how to make the Raspberry Chocolate Pie

Raspberry Chocolate Pie

Raspberry Chocolate Pie

Ingredients

  • 200g raspberries
  • 3 eggs
  • 200g flour
  • 1 cup sour cream
  • 150g sugar
  • 150g butter, melted
  • 200g dark chocolate, melted
  • 1tsp salt

Instructions

  1. In a bowl, start combining the dry ingredient together and the wet ingredients in a separate bowl.
  2. Mix well. Combine the two bowls and mix again till a smooth consistency.
  3. Gently add the raspberries and stir the mixture thoroughly.
  4. Empty the pie mixture in a greased baking tray and place in the oven for about 30 minutes or until ready.
  5. Enjoy!
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Raspberry Chocolate Pie

I hope you guys love this recipe. Stay tuned for more quick and easy recipes coming next week! Meanwhile, enjoy the rest of your Sunday with some tasty homemade food, hopefully! ๐Ÿ™‚

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. ๐Ÿ™‚

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 ย (Lindt, the coconut bonbons), mineย 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 almostย 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). ๐Ÿ™‚

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. ๐Ÿ™‚ And it’s so aromatic, with a mixture of ginger, cinnamon, nutmeg and cloves. For me, this is the smell ย of Christmas. ๐Ÿ™‚ 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. ๐Ÿ™‚ Either way, it’s always fun to cook with your little one, isn’t it. ๐Ÿ™‚ Stay tuned for more Festive recipes coming your way very soon. ๐Ÿ™‚

 

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? ๐Ÿ™‚ I love all these no baking recipes, they’re just make everything quicker and easier so wherever possible, I ‘cheat’ a bit. ๐Ÿ™‚

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. ๐Ÿ™‚ 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. ๐Ÿ™‚

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 ย day but it’ll look lovely, I’m sure.

Gingerbread Cheesecake

 

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 Cheesecakeย 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 aย 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? ๐Ÿ™‚

I’ve been thinking aboutย 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 200ยฐC/392ยฐF.
  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. ๐Ÿ™‚ That would make these bites pure indulgence!