Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

Happy Tuesday guys! Today’s recipe is Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds – another Christmas inspired recipe that is so tasty I simply can’t get enough of it. 🙈

Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

Not only these flapjack bites are generously soaked in butter but they’ve got a thick layer of milk chocolate. At least the oats, dry fruit and seeds are on the healthy side so I think it balances things out. 😆

I used cranberries, goji berries, pumpkin seeds and sunflower seeds. The result was crunchy, sweet and buttery flapjack bites – perfect as a snack, dessert or whenever you crave something sweet and crunchy.

They are suitable for freezing which I did so I still have some of these beauties left. I munch on them almost everyday. But seriously, what’s not to love about them.

Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

Oh, I forgot to mention.. I also added some raw cashew nuts in the mixture and desiccated coconut. You can really add any seeds, nuts or dry fruit you fancy. And did I mention there’s no cooking involved? Yay! What you have to do is to simply mix all the ingredients together, empty in a tray and freeze for a couple of hours. That’s all, simple as that.

Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

It seems to me the more Christmas is approaching the more sweet and indulgent stuff I’m making. I usually don’t make that much but now th kids want to make Christmas cookies, festive hot chocolate, Christmas cupcakes and whatnot. So it’s kinda inevitable at the moment. But we don’t complain, we really enjoy trying what we’ve made, especially the kids. And that’s what Christmas is all about, isn’t it

Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

Here’s how to make the Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

Ingredients

  • 250g oats
  • 100g milk chocolate, melted
  • 200g butter, melted
  • 3tbsp desiccated coconut
  • 100g raw cashew nuts
  • 2tbsp sunflower seeds
  • 2tbsp pumpkin seeds
  • 50g dry goji berries
  • 50g dry cranberries

Instructions

  1. In a bowl mix all the ingredients, apart from the chocolate, together.
  2. Pour in a tray and freeze for a couple of hours.
  3. Take out of the freezer and add a thick layer of the milk chocolate on top. Freeze for an hour.
  4. Cut in small bites, if wished.
  5. Enjoy!
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Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds

I hope you guys like this recipe and try it at home. Stay tuned for more tasty recipes coming very soon. xx

Brisket & Eggs Breakfast Sandwich

Happy Tuesday guys! Today’s recipe is Brisket & Eggs Breakfast Sandwich – so simple put together and perfect for your brunch!

Brisket & Eggs Breakfast Sandwich

Have you guys started planning Christmas yet? I’ve always liked to plan in advance, but now, especially with the kids, I start organising stuff quite early. I’m quite an organiser, let me tell you. 😄I have almost completed my Christmas gift list which is amazing (I usually waited a week before Christmas) so I can focus on other important stuff, or let’s admit it, the most important – Food 🍽 What’s Christmas without some indulgent food. It’s all about get together and share some amazing food, isn’t it. 🙂 I have planned so many recipes that I’m sure I’m not gonna be able to make all of them.

Brisket & Eggs Breakfast Sandwich

OK, back to the recipe now..I added some fresh salad, tomato, mayo and of course, cheese. 🙂 This simple sandwich turned into perfection. I easily had a coupe of these, they’re actually smaller than they look. 😀 Also, I added lots of hot sauce. Seriously, it was one of the best brunches ever. 🙂

Brisket & Eggs Breakfast Sandwich

I love the fact that this is so quick and simple to make, the only cooking is actually scrambling the eggs but it takes a few minutes too. So, the Brisket & Eggs Sandwich is perfect for a lazy morning/brunch and not only. I honestly can have it for lunch & dinner too. Why not? 🙂

The combination of sweet Brioche bun, mild cheese & salty brisket works so well. Just add some crunchy salad and enjoy! I didn’t make any sides for these sandwiches but chips will be great, or even sweet potatoes.

Here’s what you need for the Brisket & Eggs Sandwich

Brisket & Eggs Breakfast Sandwich

Brisket & Eggs Breakfast Sandwich

Ingredients

  • 8 slices of beef brisket
  • 1 tomato, sliced
  • 5 eggs, scrambled
  • 8 slices of Mild cheddar
  • 4 Brioche buns
  • 4tbsp mayo
  • a handful of fresh mixed leaf salad

Instructions

  1. To build the sandwiches, add two slices of the brisket and then some of the eggs. Place two slices of the cheese on top. Melt in the oven for a couple of minutes. Top up the sandwich with some fresh mixed leaf salad. Add a spoon of mayo on the top brioche bun and close the sandwich. Repeat with the reset of the buns.
  2. Enjoy!
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Brisket & Eggs Breakfast Sandwich

I hope you guys like this simple but absolutely tasty recipe as much as we did. Stay tuned for more delicious recipes coming very soon. xx

Brisket & Eggs Breakfast Sandwich

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 😀 ). 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. 🙂 If you don’t want to miss a post, simply hit the subscribe button. 🙂 I hope you all have a lovely and productive week. xx

Pumpkin & Chocolate Biscuit Cake

Simple Kung Pao Chicken

Happy Wednesday guys! Today’s recipe is Simple Kung Pao Chicken – super quick and easy to make and so much better than your takeaway, I promise!

Simple Kung Pao Chicken

Ok, so let’s be honest, I’ve been quite behind for the last couple of weeks. I’ve barely completed my weekly tasks (I’ve got quite a few of them, as we all do) and on top of that I feel so tired. Was it the half-term? Not sure. Luckily I’m starting to pick my tasks and feel a bit more energised so should be back to normal soon. This was me complaining. Better get back to the recipe cause I’ll completely lose the focus of this post. 😃

Simple Kung Pao Chicken

I’ve been really into Chinese recently. We’ve had a few lazy nights when we ordered from our local Chinese shop(which by the way is delicious) and I was all about making Chinese at home. One of the recipes I recreated at home was this Simple Kung Pao Chicken. I also love the sticky Chinese ribs which I’m hoping to share with you next week.

Simple Kung Pao Chicken

The whole family loved the kung pao chicken. I served it with rice and some veggies. However, I usually have to make two separate pots – one for grown-ups and the other one for the kiddos. They have tasted some slightly spiced stuff but this chicken was too much for them. It was on fire!🔥 I loved it though. It really warmed me up.

Simple Kung Pao Chicken

All you need is chicken, peanuts (although i used cashews ), fresh chillies, soy sauce, sesame oil, honey, garlic & ginger – really simple but so tasty. You can also serve it with noodles.

Simple Kung Pao Chicken

Here’s how to make the Simple Kung Pao Chicken

Simple Kung Pao Chicken

Simple Kung Pao Chicken

Ingredients

  • 400g chicken, cut in chunks
  • 100g peanuts
  • 2 chillies, deseeded and chopped
  • 2 spring onion, chopped
  • For the marinade:
  • 100ml dark soy sauce
  • 2tbsp rice vinegar
  • 2tbsp honey
  • 3 garlic cloves, crushed
  • 1tbsp ginger
  • salt to taste
  • toasted sesame oil for frying
  • rice for serving

Instructions

  1. Marinade the chicken and leave in the fridge for at least 30 minutes.
  2. Heat a pan with the sesame oil and start cooking the chicken. Leave for about 15 minutes, stirring occasionally.
  3. Add the peanuts, chilles & spring onion. Mix well and cook for anther 10 minutes.
  4. Serve with some rice and fresh lime wedges.
  5. Enjoy!
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Simple Kung Pao Chicken

I hope you guys like this recipe. Stay tuned for more tasty recipes coming very soon. Meanwhile, stay warm and well nourished. 😘 xx

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! 🙂

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. 🙂 I am thinking of a thick pumpkin soup and a pumpkin chocolate cake I’ve been meaning to make for a long time 💡 . So fingers crossed and my plan works I’ll hopefully share the recipe with you next week. 🙂

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 🙂 ), 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) 🙂 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 180°C.
  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. 😀

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

Mini Kale Pizzas

Happy Thursday guys! Today’s recipe is Mini Kale Pizzas – loaded with veggies & Mozzarella cheese, these green pizzas are perfect for a healthy snack on the go.

Mini Kale Pizzas

Who says pizza can’t be healthy? I recently read an amazing article discussing 26 Science-backed health benefits of kale that I didn’t even know existed. For instance, did you know kale protects your DNA and helps keep your mood up? I really recommend reading the article and hopefully we start using this leafy green cabbage more often. I’m sure that even those of you that are not so keen on kale would give it a go after reading about its amazing benefits to your health. You can find the article here https://healthyline.com/health-benefits-of-kale/

Mini Kale Pizzas

Just look at this gooey centre! I promise the Mozzarella cheese is not that much as it looks. There are lots of other veggies like red peppers, olives, sun-dried tomatoes. Also, I used corn flour (no particular reason, it’s just I find it tastier than the white one). The recipe is super simple to make and at the same time tastes delicious! Not to mention the benefits of kale.

Mini Kale Pizzas

My kids actually enjoyed these Mini Kale Pizzas too. All I had to say was ‘pizza’. They didn’t mind the greenish colour which was great!

Mini Kale Pizzas

Here’s how to make the Mini Kale Pizzas

Mini Kale Pizzas

Mini Kale Pizzas

Ingredients

  • 100g kale, pureed
  • 150g corn flour
  • 2 eggs
  • 1tsp baking powder
  • 1tsp salt
  • 100ml passata
  • 1tbsp dry thyme
  • 10 black olives, pitted
  • 7-8 sun-dried tomatoes
  • 1 red pepper, chopped
  • 150g Mozzarella cheese, grated
  • 2tbsp olive oil

Instructions

  1. Preheat the oven to 180°C.
  2. In a bowl mix all the wet ingredients and combine with the dry ingredients.
  3. Grease a muffin tray and pour the muffin mixture halfway. Add some of the grated Mozzarella and pour a bit more of the mixture.
  4. Bake in the oven for about 40 minutes or until ready.
  5. Enjoy!
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Mini Kale Pizzas

For more tasty Kale recipes click here

Kale & Smoked Salmon Pasta

Roasted Kale & Feta Cheese Dip

Kale & Butternut Squash Quesadillas

Sweet Potato Noodles with Kale & Pork

Kale & Jerk Shrimp Leftover Wraps

Meatless Monday: Kale & Grilled Cheese Sandwich

Ham, Eggs & Kale Bake

Kale with Bacon & Mixed Vegetables Couscous

Meatless Monday: Dried Figs, Pecans & Goat’s Cheese Kale Salad

Kale, Blueberries & Blue Cheese Grilled Chicken Salad

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

I know the list is quite long but honestly, those recipes are so good I didn’t want to miss any. 🙂

Mini Kale Pizzas

I hope you guys like this recipe as much as we did. Stay tuned for more quick , easy & tasty recipes coming very soon. xx

Salmon & Fennel Casserole

Happy almost weekend! 🙂 Recipe of the day is Salmon & Fennel Casserole – very aromatic and simple dish, ready in just a few minutes!

Salmon & Fennel Casserole

So I’ve got this old recipe book at home, I think it’s actually one of the first ones I bought, and I love the recipes in it. I don’t use it quite often but there are a few dishes that I’ve been making through the years which I really enjoy. This Salmon & Fennel Casserole is one of them. I don’t follow the recipe completely, I’ve changed a few things, but I copied the main idea. 🙂

Salmon & Fennel Casserole

It’s incredible what amazing recipes are out there, precisely in my old cook books. I haven’t got that many but the ones I’ve got are super cool with lots of delicious recipes. And to be honest I haven’t even tested half of them. But now I’m on a mission to revise these books and test some recipes I fancy. Hopefully they turn out good so I can share them here with you. 🙂

Salmon & Fennel Casserole

OK, the kids don’t like this though, I admit. I usually bake their salmon parcels separately with just a few mild spices. I’ve never expected them to like this recipe anyway. It’s a recipe for ‘grown-ups’. Why? Because of the strong and super aromatic flavours of dill, grainy mustard and fennel. The salmon is baked in this creamy mixture and then a few more goodies are added to the casserole – some boiled eggs and pastry squares. These last two ingredients really complete the meal and make it so much tastier.

Salmon & Fennel Casserole

Here’s how to make the Salmon & Fennel Casserole

Salmon & Fennel Casserole

Salmon & Fennel Casserole

Ingredients

  • 600-700g salmon fillet, cut into big chunks
  • 2 fennel bulbs, sliced
  • 4 boiled eggs, sliced
  • 150g filo pastry
  • 2tbsp whole grain mustard
  • 150ml double cream
  • 2tbsp fresh dill, chopped
  • salt and pepper
  • olive oil

Instructions

  1. Preheat the oven to 200°C.
  2. Place the sliced fennel bulbs on a baking tray, drizzle with olive oil and season with salt.
  3. Bake in the oven for about 15 minutes.
  4. In a bowl, combine the mustard, double cream and dill. Pour over the fennel.
  5. Arrange the salmon chunks and put back in the oven for about 20 minutes.
  6. To make the filo pastry parcels, simply cut them into small squares and bake for about 7-8 minutes.
  7. Arrange the halved boiled eggs and the pastry parcels in the casserole and serve.
  8. Enjoy!
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Salmon & Fennel Casserole

I hope you guys like this recipe and try it at home. Make sure to stay tuned for more quick, easy & tasty recipes coming soon. To do that, simply subscribe so you won’t miss a recipe! xx

Stuffed Jalapeño Peppers

Happy Tuesday guys! Today’s recipe is Stuffed Jalapeño Peppers – spicy, tasty and a must for your party!

Stuffed Jalapeno Peppers

I absolutely love these green hot peppers! Unfortunately, they are really hard to find fresh here in the UK. So you can understand my excitement when I found these spicy beauties in one of my local shops – all fresh, dark green and just waiting to be picked up. 🙂 This is what I did. I actually got quite a lot but used them all up. We had an absolute feast with these – added them (like lots of them!) on BBQ Pulled Pork Nachos(I really wanted to share the recipe with you but it was a very late Sunday night and we were just getting ready to watch a movie and all I wanted was to dive in this super yummy tray with nachos :-), but I promise I’ll share the recipe soon. 🙂 Ok, where was I..? Apart form using the jalapenos on almost everything I also made some stuffed ones which turned absolutely amazing. We all love jalapeno poppers but I wanted to try something a bit different that would be tasty and perfect for entertaining friends and family( the festive season is coming!).

Stuffed Jalapeno Peppers

I made salsa with tomatoes, peppers & avocado. The yellow peppers I used taste very different to the jalapeño so it worked fine (in case you’re wondering 🙂 ). Then I added some juicy shrimps that I simply sweated a bit with garlic. Of course, everything was finished up with some cheese. Pop it in the oven for a few minutes and enjoy!

Stuffed Jalapeno Peppers

A quick tip or two: To take some of the heat off of the peppers serve with sour cream. Also, take care when deseeding and cutting these hot beauties, meaning use gloves. I remember years ago, cutting kilos of them without using gloves. Not a good idea, I was on fire, literally, I even thought going to the hospital. Luckily my hands were on fire for a few hours only. People learn from their mistakes, right! 🙂

Stuffed Jalapeno Peppers

Here’s how to make these Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers

Ingredients

  • about 10 jalapenos, deseeded & cut in halves
  • about 20 shrimps, cooked for a few minutes with garlic
  • 1/2 yellow peppers, chopped
  • 1/2 tomato, chopped
  • 1/3 small onion, chopped
  • 1/2 avocado, chopped
  • 1 garlic clove, crushed
  • 1tbsp lemon juice
  • 100g mild Cheddar cheese, grated
  • salt and pepper

Instructions

  1. Preheat the oven to 200°C.
  2. Combine to tomato, pepper, onion, garlic & avocado, season with salt and pepper and add lemon juice. Mix well.
  3. Fill in the peppers with the salsa.
  4. Add a shrimp on each and everyone of them and top up with some grated cheese.
  5. Place in the oven for about 15 minutes.
  6. Serve with some sour cream.
  7. Enjoy!
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Stuffed Jalapeno Peppers

I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Stuffed Jalapeno Peppers

Mushroom & Cauliflower Crust Pizza

Happy weekend guys! Today’s recipe is Mushroom & Cauliflower Crust Pizza – topped up with salami, melted cheese, peppers & cherry tomato, this gluten-free pizza is bursting with flavours!

This pizza is like no other! The crust is not as dry as the original pizza crust (no flour, remember). This mushroom & cauliflower crust is super moist and soft and almost falling apart so I recommend using a fork. Does that make it a tart? I’m not sure to be honest. I thought it’s more like a pizza. 🙂 Whatever you choose to call it, this meal is delicious. It’s gluten-free too. I think I already mention that. :-)Bear in mind though that many of the salami & sausages contain gluten so check first if you’ve got intolerance.

It took me about 5 minutes to blitz the crust ingredients and place the crust to bake in the oven. In 20 minutes the crust is done, all you have to do is to arrange the topping and cook for another 10 minutes. Not only tasty and healthy but quite simple!

Mushroom & Cauliflower Crust Pizza

For the pizza crust I used eggs, Parmesan cheese, passata seasoning and of course cauliflower and mushrooms. I simply blitz everything together in my blender, baked the crust, topped it up and bake a few more minutes. From all of our family it seemed I was the biggest fan of this pizza so I almost finished it by myself. 🙂

The toppings I used were salami, Emmental cheese (mild Cheddar works too), cherry tomatoes, peppers and some fresh rocket. You can always add more toppings too or skip the salami for a vegetarian version, whatever you fancy, really! 🙂

Mushroom & Cauliflower Crust Pizza

Here’s how to make the Mushroom & Cauliflower Crust Pizza

Mushroom & Cauliflower Crust Pizza

Mushroom & Cauliflower Crust Pizza

Ingredients

  • 1 small cauliflower
  • 4-5 chestnut mushrooms
  • 150g Parmesan cheese, grated
  • 2 eggs
  • 100ml passata
  • 1tsp dry basil
  • 1tsp thyme
  • salt and pepper
  • For the toppings:
  • 7-8 salami slices
  • 1-2 yellow pepper, sliced
  • 5-6 cherry tomatoes, sliced
  • 150g Emmental cheese, grated
  • fresh rocket for serving

Instructions

  1. Preheat the oven to 200°C.
  2. Mix the pizza crust ingredients in a blender and bake in a greased baking tray for about 20 minutes.
  3. Remove from the oven and add the toppings.
  4. Place back and cook for another 10 minutes. Serve with some fresh rocket.
  5. Enjoy!
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Mushroom & Cauliflower Crust Pizza

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

Mushroom & Cauliflower Crust Pizza

 

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 here 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! 🙂

Salted Caramel Pumpkin Cheesecake

This Salted Caramel Pumpkin Cheesecake is actually quite similar to the 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! 🙂

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! 🙂

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! 🙂

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