Peanut Butter and Oreo Cheesecake Slice

 

So its been a while since I've posted anything not vegan, raw, gluten free etc. etc. 

You know, that healthy hipster stuff that makes me feel like the best thing to hit Instagram since Valencia. 

However I was asked to make a traditional sweet slice of some sort for someone who will remain nameless (just kidding. It was my Mum...) and thought it was the perfect chance to do a little creative comparison. I decided on making this decadent Peanut Butter and Oreo Cheesecake Slice and then create a healthier, more me-friendly version which I will be posting shortly (and hopefully with a funky little YouTube video to accompany if I can get my video-editing butt into gear). 

So, for those unburdened by gluten and dairy intolerances and unafraid to indulge their taste buds a little, I present to you this ammmazingly creamy and delicious (come on Mum, back me up here!) Oreo and Peanut Butter Cheesecake Slice!

 

Oreo and Peanut Butter Cheesecake Slice

Serves ~12

 

For the Crust 

50g butter, melted
270g traditional Oreos (plus extra for decoration)

 

For the Cheesecake Filling

 3 teaspoons powdered gelatin
3 tbsp boiling water
500g cream cheese, softened 
2/3 cup caster sugar
2 teaspoons vanilla
5 heaped tbsp (~3/4 cup) smooth peanut butter
300ml whipped cream, whipped to soft peaks



Blend the oreos in a food processor until you are left with fine crumbs then slowly add in the melted butter, adding enough that the mixture starts binding together with the consistency of wet sand. Press the crumb mix into the base of a baking tin lined with baking paper and refrigerate or freeze  while you make the filling.

To make the filling start by stirring the gelatin in the boiling water until fully dissolved and then allow to cool.

Using an electric beater or mixer, beat the cream cheese, sugar and vanilla until smooth. Add the peanut butter and cooled gelatin and continue beating until fully combined.  Fold in the whipped cream using a spatula.

Spoon the cheesecake filling on top of the Oreo base and smooth with an offset spatula. Refrigerate overnight or until fully set.

Remove the slice from the tin and slice into individual-sized squares. Top with some crushed extra oreos and serve.  

 

 P.S. Keep an eye out in the next few days when I will be uploading my 'healthier' version!

Mother's Day Spoils

As everyone should know, this past weekend was Mother's Day (and if you didn't know that you are officially the worlds worst child! Just kidding! But really... for shame).

So a belated "Happy Mother's Day" to all those mums, Nannas, mother-figures and that teacher I accidentally called mum that one time...

Every year on this oh-so-special day, as part of a wider present package, I make my lovely mother a batch of her favourite Florentine biscuits. Fruity, buttery and chocolaty... I have no idea why she loves them!

 

Furthermore, this year I decided to kick the usual breakfast in bed caper up a notch by creating a delicious behemoth of bacon, french toast and Gruyere cheese. My mum loves to go for morning beach walks with her friends and they often stop for breakfast at a nice little cafe just off the sand. French toast with bacon and maple syrup is always the dish of choice. With this in mind I decided to make said meal for my mum's breakfast and was casually googling how I could present it nicely when I stumbled upon a game changer.

Recipe upon recipe detailing a concoction of crusty sourdough stuffed with crispy bacon and rich Gruyere, dipped in a custard bath and fried to golden perfection. Surely this food was that of Gods and not meant for the humble human? Could I dare follow the lead of these brave soles and venture into the crispy wonderland of digestation parts unknown? 

Short answer: Yes, and it was delicious!

 

Florentine Biscuits

375g mixed dried fruit
120g slivered almonds
200g glace cherries, chopped
1/4 cup plain flour
150g butter, chopped
1/2 cup honey
1 egg, lightly beaten
375g dark chocolate


In a small saucepan heat the the butter and honey until completely melted and smooth then set aside to cool slightly.

Place the fruit, almonds and cherries in a mixing bowl and stir in the flour. Mix in the egg and the cooled honey mixture.

Spoon the mixture amongst a non-stick cupcake tray (I used one with heart shaped moulds)  and press down the make them even and flat. Bake in a preheated oven at 170 degrees Celsius for 20 minutes or until lightly browned. Set aside in the tray to cool completely.

Melt the chocolate either over a baine marie or in the microwave and dip each biscuit into the chocolate so that the bottom in completely covered. Set aside on a sheet of baking paper with the chocolate side facing upwards for half an hour or until the chocolate completely sets.

Bacon and Gruyere Stuffed French Toast

 

Sourdough bread
2 eggs
1 cup milk 
1 tsp vanilla extract
5 slices rindless shortcut bacon
100g Gruyere cheese, grated
Olive oil (or butter), for frying
Maple syrup, to serve


Using a serrated knife, cut a thick slice of sourdough (~4cm) and then cut into the side of the bread (without going all the way through!) to create a pocket inside the bread. 

In a non-stick fry pan, cook the bacon over a high heat until crispy then remove to a plate lined with absorbent paper. When cool enough to handle, roughly chop the bacon and combine in a bowl with the grated cheese. Stuff the mixture into the pocket of the bread slice and pinch the edge to help seal the mixture in.

In a separate bowl, whisk together the eggs, milk and vanilla and then dip the stuffed bread into the custard mix, coating both sides until saturated. 

In a fry pan heat the oil or butter over medium heat and add the bread, cooking for 5 minutes before flipping over. Turn the heat down to medium-low and cook for a further 5-10 minutes or until cooked through. 

Serve with a generous drizzle of maple syrup and enjoy! 

 

Allsorts of Delicious

Licorice.

You either love it or hate.

If you are one of those fabulous people who appreciate this dark and sultry sweet, then this could be the slice for you!

A long time ago (in a dining room far, far away!) I made this slice for a friend to serve when she had some friends over for as coffee. One of her guests fell in love with this treat and has raved about it ever since. So when said Guest's birthday approached my friend asked me to once again whip up the dish as a birthday surprise. How could I possibly refuse?!

So here you go, the apparently famous Licorice Allsort Slice! 

Licorice Allsort Slice

Makes ~20 pieces


125g butter, chopped
2/3 cup sweetened condensed milk
2 tbsp golden syrup
250g plain sweet biscuits
1/2 cup dessicated coconut
375g licorice allsorts, roughly chopped
375g dark cooking chocolate, chopped
30g copha (vegetable shortening)



Place the butter, condensed milk and golden syrup in a small saucepan and cook, stirring over a low heat until the butter in fully melted and the mixture is smooth and combined. Remove from the heat and set aside for 10 minutes to cool.

Using a food processor to crush the biscuits into a breadcrumb consistency and place in a medium sized mixing bowl along with the coconut and licorice. Add the melted butter mixture and stir until combined.

Line a 20x30cm baking dish with non-stick paper and press the mixture into the base of the dish. Refrigerate for 30min to set.

Using either a bain marie or a microwave, melt the chocolate and copha together until totally smooth and combined. Pour the mixture over the chilled biscuit base and either tilt the dish or use a spatula to smooth the chocolate and ensure the base is totally covered. Refrigerate for a further 30min or until the chocolate layer has set firm.


Remove the slice from the baking dish and use a hot, sharp knife to cut it into individual pieces.

Enjoy!

Melt in Your Mouth Good!

Just a quick recipe post for you this morning!

It's quite appropriate really since these little babies can be whipped up, baked, cooled and filled all within an hour. Perfect for an impromptu gathering or when PMS strikes and you have cravings which demand satisfaction. No judgement here!


So, if you're missing some buttery, sweet, tartness in your life - I now present to you your salvation: Passionfruit Melting Moments. 

Passionfruit Melting Moments 

Makes ~15 


250g butter, softened
1 1/2 cups plain flour 
1/2 cup icing sugar
2/3 cup cornflour 
1 tsp vanilla extract


For the Passionfruit Filling 

70g butter, softened
150g icing sugar
1 tsp vanilla extract
Pulp of a passionfruit


Preheat your oven to 170 degrees C and line two trays with baking paper.

In a electric mixer beat the butter, icing sugar and vanilla until light and pale in colour. Add the flour and cornflour and continue to beat until well combines and you have a dough form.

Use your hands and roll golf ball sized chunks of the dough into balls. Press gently with your palm to slightly flatten (be gentle! We aren't making pancakes here) then place on your baking trays and lightly press with the back of a fork to get those signature grooves on top. **

Bake in your preheated oven for 20 minutes or until firm and then remove from oven and allow to cool on the baking trays for 10 minutes before moving to a cooling rack to cool completely.

To  make the filling, simply beat the butter, vanilla and sugar together until light and fluffy and then slowly add the passionfruit pulp whilst beating.

Once your biscuits are completely cooled pipe a small amount of icing on the base of half the biscuits and sandwich them together with the other half.

Voila!



**Note**

For an even more eye-catching look you can pipe the biscuit dough onto your trays using a star tip however this dough is quite firm and so you will need to use a very strong piping bag! Anything less will pop from the pressure of squeezing the dough out and let's be honest, no body is after any extra chaos in the kitchen.