Easter Brownie Cheesecake- Guest Post

With Easter fast approaching what better excuse for chocolate? I hasten to add that is my excuse, and I’m sticking to it. I admit before children Easter wasn’t a grand affair in our household, we rejoiced about a 4 day weekend, had a family roast and chocolate eggs ( obviously). However now mini me is a bit older we tend to make a bit more of a day of it ( wish me luck this year is our first Easter bonnet parade). 

So I’ve digressed but my point is that Easter Sunday will come, I’ve got a houseful and for those that has given up their favourites for lent, then a special dessert is in order, and a make ahead, easy chocolate cheesecake is one of my favourite. 

The base is a rich, gooey brownie, the top a baked cheesecake. The result is amazing- the best of both worlds in one satisfying dessert.  The added bonus is you can adapt this to suit your requirements. Mine is nut and gluten free, but you can make it cleaner and vegan ( use sweet potato brownie and raw cheesecake topping)  or easier ( use packet mix brownie) it is up to you, there really is no right or wrong. 

 

Gluten Free Brownie Cheesecake

  • Servings: 8-10
  • Time: 6hours
  • Difficulty: moderate
  • Print

A perfect dessert for an Easter gathering.

 

Ingredients

-packet of brownie mix or
-110g unsalted butter
-110g chocolate
-1/2 tsp salt
-180g caster sugar
-60g  gluten free plain flour
-40 g teff flour
-2 eggs 
-50 ml milk

For the cheesecake 

-700g  full fat cream cheese

-3 eggs

-250g caster sugar

-1tsp vanilla extract 

-120ml  Greek yoghurt or creme fraiche 

Directions 

  1. Preheat the oven to 180 and line a 9 inch spring form case. 
  2. Melt the butter and chocolate in a bowl over a pan of simmering water, when almost melted give a good stir and set aside for about 5 minutes
  3. With an electric whisk beat the eggs, sugar and milk into the chocolate.
  4. Stir in the flour until just combined
  5. Pour into your tin and cook for 20-25 minutes. Don’t worry if it’s not completely cooked as your cake will have phase to in the oven
  6. Turn the oven down to 160 and mix together all the cheesecake ingredients. 
  7. Pour the cheesecake mixture on top of the brownie and return to the oven. 
  8. Cook for a further 35-40 minutes. The top will give a firm wobble 
  9. Leave to cool for 2 hours in the oven
  10. Leave in the tin and then cool put in the fridge for 4 hrs or over night before you decorate. 

 

    Et voila there you have it. Thank you for reading my post, and have an egg-cellent ( sorry) Easter. 

    This is my guest post for Natreco a really great site that sells a host of free from, vegan and natural products. Pop over and have a look if you have time. 

    Strawberry and Vanilla Cheesecake Gluten Free

    I admit I’ve had strawberries on the brain this last week.  In my efforts on embracing the good life the vegetable plot is growing, and strawberries are one of this years projects.  My new plants are in, and we are waiting for them to grow.  However in the mean time, what better excuse for a free from cheesecake? Oh and we had a houseful for Mother’s Day and cheesecake is always a winner. Plus this is a no bake cheesecake so it’s easy to make as well. 

    My error with this was that I personally think it would be better in an 8 inch tin, but I misplaced mine so the 9 inch had to be the tin of choice ( I don’t  think my guests noticed anyway). 

      

    Ingredients 

    Base

    • 250g biscuit I used gullon as they are nut free. You can click Here to buy them. 
    • 80g melted butter

    Filling

    • 600g  full fat cream cheese
    • Juice of 1/2 lemon
    • 100 g icing sugar
    • 200ml double cream 
    • 1/2 tsp vanilla essence. 

    Method

    • Crush the biscuits either in a bag with a rolling pin, or in a food processor
    • Add the melted butter and pulse until you have a damp rubble.
    • Press into the base of a spring closing cake tin and leave to set in the fridge for 30 minutes. 

      

    • For the filling whisk the cream cheese, sugar, lemon juice and vanilla together. 
    • I whisk the double cream separately until it forms stiff peaks. Then gently combine this with the cream cheese mixture. 
    • Put this on top of your biscuit base and leave to set in the fridge ideally overnight. 
    • I decorated with fresh strawberries and mini meringue kisses. 

      

      

    Review Schar Viennese Biscuits ( Gluten Free) 

      
      

      I was walking through Morrisons the other day. They have had a rebrand of their free from range, and increased the number of lines in the ranges as well. Hooray I hear you all cry. Fro the record I’m really impressed with the gluten free curly fries at £1 but anyway I’ve digressed somehow. 

    Whilst perusing the shelves I noticed these Viennese biscuits from Schar. I can vaguely remember in my BCD ( Before Coeliac Disease ) days that M&S did a Viennese Whirl that was amazing, so I was keen to try these to see if they sparked any memories. 

      
    So the packet states a melt in the mouth biscuit- these don’t disappoint. They have a lovely vanilla taste, that does ( without sounding corny) melt in the mouth, tasting rather like a buttery shortbread  Incidently they fair ok in a dunk test as well.  That little gem of info is gorgeous those of you, who like me, are partial to the odd dunk in your brew. 

    I did pimp them a little and created a proper Viennese sandwhich with strawberry jam and buttercream,  this really did the justice. My confession is that they were maybe eaten before any photos were taken- oops. I promise I’ll update the post later. 

    My only down side is the May contain Lupin warning as little one, or indeed a few of those with peanut allergies,  can’t have them. In all other ways they are a lovely, tasty biscuit with a good crunch. Perfect for  those days when rice cakes just won’t cut the mustard. 

    Have you tried these? Or any of the other new ranges from Schar? Let me know your thoughts in the comments below. 

      

    Happy International Women’s Day. 

      
    So today marks International  Women’s Day with the theme Be Bold For Change. I like this, I like it a lot. The message talks sense, sometimes we need that little bit of courage to make a change, no matter how big or small it is. 

      It got me thinking what have I done to make those changes. And I thought you- my readers might like to get to know “Me” a little bit more. Well I gave up a good job in retail ( store manager of a large shoe shop- and I love shoes) to do a 5 year degree in osteopathy, that was hard but it enabled me to achieve my dream of helping people and starting my own business. 

    In 2013 mini me came into the world, and she is wonderful, and feisty and independent which are qualities that I’d hate for her to lose, but if I’m honest can be a pain in the bum as a 3 year old.  However for me personally, as soon as she was born we realised the responsibility we had to give her a good childhood and help her become the person she will become in adult hood- never let any one say it’s easy, it’s the hardest, most rewarding thing I’m doing at the moment. 

      So it brings me on to this year, my blog will be 2. I was told the other day by some followers how I’ve helped and inspired them- little me.  In my head I’m no one and nothing special, I had a normal upbringing, and I’d like to say I’m a fairly well adjusted individual so  I’m humbled that what I’m writing on my tiny space on the Internet can be helping someone who is on or starting a similar journey to us so thank you to you all. 

      I think that for me this year my bold thing is to start thinking more of myself.  I’ll be kicking the crappy guilt fairy out of my head ( warning to parents she sticks her ore in a fair bit if you let her) and thinking more along the “I can and I will” approach. 

    Back to International Women’s Day, I think we all need to have dreams, and ideas and realise we all have the potential to make them happen. Come on ladies we’ve got this. 

    Gluten Free Tiger Cake. 

    As you may, or may not know, I have a three year old.  Those of you with kids will ( probably) tell you how, at times, the toddler years can be challenging, and I’m not just talking about allergies. 

    I’ll paint you a picture, currently the obsession of LR is Thomas The Tank, Dinosaurs, Paw Patrol ( the theme tune makes my ears bleed) and animals. Which leads us on to the fact my birthday is this week and she thought it would be great if I have a birthday cake. Only Thing was madam thought a tiger cake would be great. Now if it’s anything like the dinosaur I attempted the other week, the cake was going to be a car crash- trying to explain that to a head strong tot was even worse.   The stropometer reached a level I think we have never seen before, and quite frankly I’ve no desire to see again.

    So why am I babbling about my cake decorating disasters? Well the compromise was a tiger cake in the form of stripes ( sort of ) with chocolate and vanilla layers to look ( sort of) like a tiger,  and LO was promised to be able to like the bowl so the actual cooking could commence. 

      
     Don’t worry about the vanilla sponge looking a rather odd colour, yours will look great, ours had the addition of orange food colouring to add to the tiger theme. 

    Ingredients 

    • 4 eggs
    •  100ml milk ( of choice) 
    • 250 ml oil I have used either coconut or sunflower
    • 250g caster sugar 
    • 1tsp vanilla extract 
    • 475g self raising flour ( I use Doves farm Gluten free) as a side note you can sub 75g of flour for ground almond which helps make the cake moist we don’t due to nut allergies. 
    • 25g Cocoa or raw cacao powder. 
    • 1tsp baking powder

    Method 

    • Preheat oven to 180C /Gas Mark 4 
    • Line a 23cm cake tin 
    • Lightly beat the eggs then mix with the milk, oil and vanilla extract. Add 175 g of flour and whisk until smooth
    • Get 2 bowls pour half this mixture in 1 along with 1/2 tsp baking powder and another 175g of flour
    • In the other pour the rest, add the cocoa powder, 1/2 tsp baking powder and the remaining flower. 
    • In the centre of your tin put 2 large spoonfuls of white mixture, then the same of chocolate directly on top. Keep doing this until the tin is full

      

    • Don’t worry if it’s not perfect circles I had to improvise a bit at the side but it adds to the effect of the cake. 
    • Put in the oven and cook for 40-50 minutes or until an inserted skewer comes out clean. 
    • I let it cool for 10 mins in the tin before transferring to a wire rack to cool completely. 

      

    Et voila there you have your marble ( I mean tiger) cake. My only notes to add would be that I think it would look great decorated as a chocolate drippy edge cake with the full works in terms of a mountain of chocolates on top.  

    It’s better eaten fairly quickly as well, I find the gluten free version has a tendency to go dry quite quickly, but it goes wonderfully with a cup of tea, and I fact the dry sponge I made into a chocolate and orange trifle….. Buts that’s another post. 

    Chocolate (Green) Smoothie

    Hello, hello, hello I’m back ( or BT has finally fixed our phone line). anyway now normal service can be resumed and I’ve got loads of posts to share with you all, so I best get started. 

      
    This here Is a green smoothie in disguise. It’s perfect for a chocolate fix but has less sugar than some of the other smoothie combinations out there. I’m not going to say  it’s clean, or sugar free etc, sugar is sugar whichever way you look at it, and this has some fruit in. 

    Ingredients 

    • Handful of spinach 
    • Small piece of cucumber
    • 1/2 frozen banana 
    • A few chunks of mango
    • 1tsp of cacao powder 
    • 1/2 tsp maca powder
    • Milk of choice 

    Place all ingredients into your blender/ nutribullet etc and voila there you have your smoothie

      
    Right back to it I’m experimenting with photo backdrops and have some pictures to take. ( it’s one of my aims this year to improve my photography skills). 

    Apologies…..

    I’m not ignoring you all. I’m at my wits end with BT trying to fix our phone/ internet.  Seemingly the line had an argument with a tree the other night in the gales. 

    Normal service will ( hopefully) be resumed asap.  TTFN my lovelies. 

    New Product Review -Naturelly Jelly Drink

    Naturelly has just won Best Toddler Snack in the LBC awards. See my review here.

    Free From Foodie

    Parents behold, there is a new product in town , and it doesn’t disappoint. This is Naturelly jelly juice. The lovely people at Naturelly were kind enough to send me ( well mini me) some samples, so what follows is our thoughts.

    Naturelly is a jelly juice/ snack made from natural fruit juice And jelly made from a dietary fibre called Gellan gum. This means its gelatine free and been approved by the vegetarian society and coeliac uk. As a mum to a toddler with allergies I can see these being great for picnics, lunch boxes and days out as they are easily portable, great out the fridge and have a screw top to save for later.

    They are gluten free, dairy free, nut free and only 7.2g of sugar per pouch. For us ( and I’m sure many others) I see this a huge positives. For the record I…

    View original post 240 more words

    Bircher ( Overnight Oats) Bowl 

    Hmmm so how’s 2017 going for everyone? Not bad for us this end, although losing a dear friend has been a blow.  However this is not a post intended on depressing you all, on the contrary the year is still young, opportunities are a plenty and my popcorn machine is on standby for me to pull up my chair and watch the comedy/ horror/ disaster movie that is Trump ( I’m childish and still snigger at his name) going into the Oval Office. 

    I’m sorry, I’m sorry I’m supposed to be keeping you all uplifted, well you will need energy to do this…..and this breakfast is perfect for that. I love ( gluten free) oats, they are filling, good for you, and versatile. What’s not to like? 

      

      The best thing about over night oats is that there is no right or wrong way to eat them, any flavour or combination work, they can be as clean ( or dirty??) as you want them to be, and can be made the night before. This is the real winner for me, as it saves precious time on that early morning rush….

    Ingredients 

    • 1/2 cup rolled oats ( or gluten free oats) 
    • 1/2 cup milk of choice
    • 1/2 cup of yoghurt or choice 
    • 1-2 tsp chia seeds ( optional) 
    • I dessert spoon raisins 
    • Sweeten with honey or maple syrup or Apple juice ( to suit your palate ) 
    • Topping of choice 

    Mix the oats, milk, yoghurt, chia and sweetner together and leave for 6-8 hours in the fridge. 

    In the morning add to a jar ( or bowl) and have fun with your toppings. 

      

    Have you tried over night oats? What’s your favourite flavour combinations? Let me know in the comments below. 

    Review- Gluten Free Toad in The Hole 

      Hello to you all, I hope the first week back wasn’t too difficult? All great this end I’m just hoping for snow at the end of the week. In my best Elsa voice I WANT to build a snowman. 

    Anyway I was thinking its a new year, so a new review wouldn’t go amiss. Wondering through my local Morrisons the other day I spotted this gluten free Toad in the Hole in the frozen section. At £1.97 I thought I’d give it a go. 

      
     It’s easy to cook, from frozen and straight in the oven, great if you need  a dinner in a hurry. I have to say the portion size is very generous as well, my negatives is that it is high in fats so would only be a once in a while thing for me. I served mine with vegetables and onion gravy 

      
      This is a product of 2 halves. 1 that is really quite tasty, and the other that really is not. I enjoyed the sausages, they had a good hint of pepper for a warming kick and appeared to have a high meat content which gives a great texture. I also enjoyed the crispy Yorkshire that had risen round the sausages, it was light and airy with a good crunch. Sadly that’s where it ended. 

      

      My main moan is that the texture of the Yorkshire pudding under the sausages was very dense and stodgy, the taste was pleasant enough but I struggled with slab like pudding and gave up on it in the end. It’s a shame, and I realise that without gluten you struggle to get a good rise, but it is possible with a Yorkshire Isabel’s  is excellent and Tesco free from mix gets my thumbs up as well. 

      So my overall verdict, a mediocre meal that in fairness I won’t be buying again, but it is a handy freezer meal if you are in a rush and need  something to eat. 

    Have you tried this, what are your thoughts? Let me know in the comments below. 

    Cuddle Fairy