Bejewelled hearts and Valentine’s day treats

These jewelled delights make me so happy. They’re delicious, adorable and ridiculously easy to make! I seem to be making a habit of creating easy recipes for Valentine’s Day – I wonder what that says about the amount of effort I put into it!

Valentine's day chocolates (7 of 7)

I’ve never been a big believer in Valentine’s Day, but I am a sucker for heart-shaped things. I’ve got heart-shaped doughnut tins, heart-shaped chocolate molds, heart ice cube trays, cake tins, tart tins, marshmallows… The list goes on!

No-bake choc-mint cheesecake and leftovers

Is anyone else still thinking about Christmas? We had so much food on Christmas Day that there are still leftovers hanging around. We had to toss out the last of the Christmas bush, which made me rather sad – as beautiful as it is, it was definitely past its best.

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The last of the ham was finished yesterday, chocolate covered nuts are readily available for mid-afternoon snacking, and there are lollies everywhere! Specifically, candy canes. If you’ve got some of those red and white striped beauties sitting around the house, I would thoroughly recommend using them up with this recipe.

We also have a tonne of cream in our house. Deliciously thick cream that I was lucky enough to be invited to try by Anchor Cream. And, rather than using it to drown my leftover Christmas pudding, I thought I’d put it to good use.

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This recipe is cool and refreshing and requires very little effort as it’s a no-bake cheesecake. It’s an entertainer’s dream – delicious, stunning and so simple! Even if you haven’t got candy canes, you can use mints of any type, or leave them out completely. Did I mention that it only has six ingredients? 6 ingredient cheesecake – get this in your belly right now!

No-bake choc-mint cheesecakes

Makes: 4 servings

  • 240g (about 15) mint slice biscuits
  • 250g cream cheese, at room temperature
  • 150g milk chocolate
  • 1 1/4 cups thickened cream (I used Anchor Cream)
  • 2/3 cup icing sugar
  • 2 candy canes, for decoration

Blitz your mint slices in a food processor for about two minutes, until they’re crumbs. Set to one side.

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Beat your cream cheese at a  medium speed for 3-4 minutes, until smooth. Add in a small amount of your cream and mix it well with the cream cheese. Pour in the rest of your cream and continue to beat for your cream for 2 minutes. I’m a little in love with the fact that the Anchor Cream bottles have cup markings on them so that you can pour straight from the bottle into your mixture – they’re a baker’s dream come true!

Sift in the icing sugar and whip on a high speed for 3 minutes.

Melt your chocolate and slowly stir it into your creamy mixture. If the mixture is lumpy, pour it through a strainer. Set to one side.

Grab your candy canes and crush them – leave some large chunks, a bit of size variation is nice. I did this by unwrapping the candy canes, popping them in snap lock bags and hitting them with a heavy knife.

Layer 3 1/2 tbsp of mint slice crumbs in the base of your glasses and compact lightly with the back of a soup spoon. Pour your cheesecake mixture about halfway up each glass and allow the air bubbles to escape – pop them with a spoon if they need help. Sprinkle 1 1/2 tbsp of mint slice crumbs evenly over your cheesecake mixture to create a little seam, then top with more cream cheese mixture.

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Repeat with remaining three glasses, then sprinkle candy cane shards and any leftover mint slice crumbs over the top and set in the fridge for two hours.

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Tip: Use slim, straight sided glasses so that you can layer to your heart’s content.

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If you’re after some Anchor Cream of your own, you can find it at Woolworths. Keep an eye out for the cow on the packaging!

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If you’re a fan of choc-mint recipes, I’ve got some doozies for you:

Mint chocolate crackles

single

Mint slice cupcakes

bite

 

Chocolate beetroot cupcakes and adventure

Beetroot cupcakes (10 of 13)

Before you think “ew, beetroot in cupcakes”, please read this! I’m going to try and convince you that these adorable little suckers deserve a place in your heart AND your baked goods.

Beetroot cupcakes (1 of 13)

I love a good adventure. Every now and then, something in my brain just clicks and I feel the need for a change. The last time it happened, I ended up in Europe on a whim (which was a completely magical result that I still need to post blogs about). My little brain snaps usually happen on a smaller scale, though. They’re not usually as costly as last-minute flights!

Caramello brownies and Australian desserts

I dreamed these brownies up in the middle of the night. I literally woke up, like a mad genius, and thought “brownies and Caramellos – who wouldn’t love that?!”Caramello brownie

When I lived in England I took any opportunity to tell people about how great Australia was – I ADORE England and I love travelling to different countries, but I’ve inherited this goofy patriotism from my mama. Jacarandas are out at the moment and I love being reminded of how stunning a place can be. I just love Australia.

Chocolate orange oreo milkshake and Halloween creations

I’m not usually the type to buy cookies. Ninety per cent of the time, I can pretty much guarantee that there are enough baked goods in my house/belly that I have no need for store-bought ones. But when I saw the Oreos chocolate orange Halloween creations, I couldn’t resist. Having just drooled over Terry’s Chocolate Orange, I figured it was only appropriate to continue the chocolate orange Halloween recipes. chocolate orange oreos halloween milkshake

Can I just say, this little beverage is DANGEROUS. It’s not overpoweringly sweet, and it has a subtle jaffa-like taste, which means you could easily drink the whole serving instead of sharing. And it’s quick to make.

It seriously is witchcraft.

If you’re not in the mood for Halloween, just use regular oreos, it’s equally as good.

chocolate orange oreo milkshake halloween scene above

Chocolate orange oreo milkshake

Serves 1-2

  • 8 Oreos
  • 1 1/2 cups of milk
  • 3 scoops of vanilla ice cream
  • 70g dark chocolate, melted

Blend together your oreos and ½ cup of milk together until you have a smoothish paste. Pour in your melted chocolate and mix well. Add in the ice cream and remaining milk, then blend until drinkable.

That’s it! Go forth and make milkshakes.

close up glass shot halloween chocolate orange milkshake

props skull oreo chocolate orange milkshake halloween

Halloween chocolate cheesecake and two dollar shop finds

As you may have surmised, I’m not the girl who goes for gore. I don’t do horror films, gross things, or even dark colours, really. I’m pastel-hued, floral, I seek out beauty and positivity.

Halloween chocolate cheesecake slice side

Each year I struggle with Halloween. I don’t want a severed finger on my cupcake, brain-shaped petit fours or spaghetti that looks like intestines. I very much admire the talent of the people who create them (and the stomachs of the people who eat them!) but I just can’t do it.

Terry’s Chocolate Orange cake and English chocolate

I have only had Terry’s Chocolate Oranges in my life for a few years. I didn’t know they existed until I was 19.

NINETEEN!

All of those years, wasted!

It was The Boy who introduced me to them. I had moved to England, met him, and was working in a fairly average job. He opened my eyes to the delights of English chocolate!


Terry’s chocolate oranges happen to be one of his favourite chocolates, so for his birthday over the weekend I knew that chocolate oranges would fit into the equation somewhere.

Smooth Festival of Chocolate and eleven chocolate recipes

I’m going to the Smooth Festival of Chocolate over the weekend and I could not be more excited. I may have to leave my wallet in the hands of someone I can trust, because there are too many stalls that I could send myself bankrupt at! Maybe I’ll see you there too?

I think I actually have a problem with my chocolate consumption – WAY too many of my childhood memories revolve around chocolate.

Every Easter at my house there is tonnes of chocolate (don’t believe me? Check out my Easter post!) and I have vivid memories of one of my cousins showing me, with great excitement, that leftover Easter eggs could be melted and spooned over icecream or eaten molten. That was a game changer.

Earl grey choc chip mini bundt and comfort

aboveThis week is a bit of a crazy one for me. I’ve been baking to calm my nerves and keep my hands busy. And I’ve loved it. Last week I was a little lax with my recipe posting, but all will come good after this week. The uncertainty that has me baking like a crazy person will lift, and things will become clearer.

As always, I find myself turning to tea and baked goods for comfort – in this case, the tea and baked item are one! Earl grey tea and bundt; could one little morsel be any more perfect? It’s like all of my favourite things rolled into one perfect, adorable little bund(t)le.

Milo mudcake and chance

cakeI bake ALL the time.

I know that I bake more than a regular person, but every now and then, some little dessert just floors me. I went to Lorraine’s Patisserie a few weeks ago and tried a gorgeous little tart. It was stunningly chocolatey, and just the perfect amount of sweetness. I set out to recreate the indulgent experience, not knowing where it would end. And then someone Googled “Milo mudcake” and wound up at my blog.