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) 🙂 Plus, I make them in the oven so they’re much healthier, tastier and cheaper too than the shop bought chips. 🙂 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! 🙂 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! 🙂

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. 🙂

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! 🙂

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
 
Prep time
Total time
 
Recipe type: Dessert
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

 

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!

Raspberry Chocolate Ganache Cheesecake Bites

Happy Friday! Today’s recipe – Raspberry Chocolate Ganache Cheesecake Bites! The weekend is nearly here and for those of you who’d like a treat, this is the perfect recipe – indulgent chocolate & fresh raspberries…yum…

It’s quite similar to the Raspberry & Basil Chocolate Ganache Bites which you can find here – Basil Chocolate & Fresh Raspberries Ganache Cake but different at the same time.

There’s a crunchy biscuit layer, cheesecake layer and then the chocolate ganache layer. It is delicious! And it’s a great way to use the summer berries!

Here’s what you need.

Raspberry Chocolate Ganache Cheesecake Bites

Raspberry Chocolate Ganache Cheesecake Bites

Ingredients

  • 200g fresh raspberries
  • 300gdigestive biscuits, crushed
  • 400g mascarpone
  • 1 cup sour cream
  • 100g butter, melted
  • 2tbsp powder sugar
  • 200g milk chocolate
  • 1 cup double cream

Instructions

  1. In a bowl combine the biscuits and butter and layer them in a baking tray. Refrigerate.
  2. In a separate bowl combine the mascarpone, sour cream, powder sugar and raspberries. Mix well.
  3. Spread the cheesecake mixture on top of the biscuits layer.
  4. Finally, make the chocolate ganache, using the bain marie method, gently melt the chocolate and the add the cream. Leave on a side to cool down.
  5. Add the chocolate ganache on top of the cheesecake and refrigerate for at least 4 hours.
  6. Cut into small bites when serving.
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Enjoy!

Tip: I love the combination of white chocolate and raspberries, so next time why not try making white chocolate ganache instead!

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!

Blueberry Ice Cream Cups with Chocolate Wafers

Happy Thursday guys! The recipe of the day is here and it’s not only super tasty but will also make you feel cooler in this hot weather – Blueberry Ice Cream Cups with Chocolate Wafers!

The cups are made of digestive biscuits and butter and then filled with fresh blueberry ice cream – simple but delicious!

Blueberry Ice Cream Cups

Here’s what you need to make these Blueberry Ice Cream Cups.

Ingredients:

  • 200g/7oz digestive biscuits, crushed
  • 1egg
  • 100g/3.5oz butter, melted

For the filling:

  • 150g/5oz vanilla ice cream
  • 100g/3.6oz fresh blueberries
  • chocolate wafers for decoration

Blueberry Ice Cream Cups

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Combine the digestive biscuits, butter and egg.
  3. Use a muffin tray and make small baskets. Bake in the oven for about 15 minutes.
  4. Meanwhile, in a bowl, combine the ice cream and blueberries.
  5. When the baskets are ready fill them in with the blueberry ice cream and decorate with chocolate wafers and basil leaves.

Enjoy!

Blueberry Ice Cream Cups

Tip: Why not try adding some raspberries and blackberries too!

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!

Strawberries & Cream Cupcakes

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Happy Sweet Friday guys!

The weekend is almost here so is my recipe, and it’s sweet and indulgent, just perfect for the weekend!

As the strawberry season is here, I can’t help but make strawberry recipes. And we all know strawberries taste amazingly delicious with cream. So this is what I did – really simple cupcakes with fresh strawberries and light and fluffy cream. Trust me, these were to die for. But bear in mind, you should eat them on the day you make them (not that it was a problem for us)!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 2 cups plain flour
  • 1 and a half cup sugar
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 1tsp salt
  • 400g/1lb strawberries
  • 1 cup double cream
  • 1 cup milk
  • 2 eggs
  • 1 cup butter, unsalted
  • some extra strawberries for decoration, if wished
Mummy’s Fast & Easy
Mummy’s Fast & Easy
Mummy’s Fast & Easy
Mummy’s Fast & Easy


Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 180°/350°F.
  2. In a bowl, mix in the dry ingredients and start gradually adding the wet ingredients. Mix well.
  3. Empty the mixture in a muffin tray and bake in the oven for about 25 minutes or until ready.
  4. Meanwhile, in a separate bowl, whisk in the cream with a handful of the fresh strawberries(I don’t add extra sugar in the cream because the cakes are already quite sweet and I think this way it tastes much lighter, fresher and  tastier in general).
  5. When the cakes are ready, take them out of the oven and leave to cool down. Scoop out a small amount of the muffin so you can fit a strawberry.
  6. Place a strawberry on each and every muffin and then spritz the strawberry cream.
  7. To serve, add a sliced strawberry on top.
Enjoy! 

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Tip: This recipe make quite a lot of cupcakes so if you don’t want that many, just cut the ingredients in half.