This recipe is oldie but a goodie! I absolutely love shortbread biscuits, especially when they are homemade! By adding strawberries and cream, to make little stacks it adds a lovely summery touch and creates a delicious dessert from these simple biscuits.
This is a great recipe to get this kids involved with, as you don’t need to use an electric mixer or add in anything remotely messy! They can also have great fun cutting out circles with a glass or cutter, to make the biscuits. My recipe below makes 12 biscuits, so will serve 6 as a dessert. I have added in some chocolate chips to the recipe (as chocolate makes everything better!), but this can easily be left out if desired!
I am a huge fan of the ‘Great British Bake Off’ so I was so excited when the new season started! This recipe was inspired by episode one, which featured this classic cake for the always-entertaining ‘showstopper’ challenge. There were a few disasters on the show but my recipe below is so easy to put together, you really can’t go wrong!
I decided to make mini versions of a Black Forest Gateaux, with some whipped cream on top and a fresh cherry, and I think they look gorgeous! Hope you do too!
Ingredients for the chocolate cake:
For the filling & topping:
Passion fruit Coulis:
Banoffee is one of my favourite desserts; it’s old school and such a great crowd pleaser! There is no baking involved, so it’s really easy to whip together the night before a dinner party. I have added in a layer of chopped hazelnuts to the biscuit base of these pies, which really adds to the flavour. My version is made in little mini ramekin dishes, to make individual banoffee pies, but the recipe can be made in a regular cake tin if you prefer!
For the Biscuit Base:
For the Toffee Layer:
For the Topping:
Boutique Bake Top Tip: Be really careful to keep stirring, as caramel burns really easily! Also don’t be tempted to taste, as the mixture is extremely hot!
This is one of my favourites, Lemon Meringue Pie; this recipe uses both the yoke and the egg white, which is great. It’s one of those desserts that instantly make me think of summer and warmer weather (wishful thinking!). I am a serious lemon lover, so have used a lot of lemon in this version, but if you prefer more of a subtle lemon flavour, you can adjust the amount exactly to your taste!
The classic lemon meringue pie uses a pastry base but I use crushed up biscuits instead. It’s much quicker to put together and the texture works really well with the smooth lemon filling and marshmallowy meringue layer…mouths watering yet?!
For the Biscuit Base:
For the Lemon Layer:
For the Meringue Layer:
Meringues are one of my favourite desserts to serve to family and friends after dinner. They are nice and light but are the perfect sweet end to a delicious meal. My recipe below is a variation on the classic meringue, adding some flavour, colour and crunch by topping the meringues with chopped pistachios, hazelnuts and cocoa. These giant meringues look amazing piled up on a cake stand and served with a big bowl of cream and berries!
The recipe below makes 6 giant meringues, but you can double it if serving more people!
For the coating:
For the crumble:
For the filling:
Optional: Remove from heat and stir in your vanilla pod scraping and mix through.
Now for your Toffee Sauce:
This is the perfect summer recipe; the pink/red colour from the strawberry jam is a really nice twist on a traditional meringue. This recipe makes 12 meringues, so is great if you are having a large group to dinner!
For a really quick dessert simply crush up the meringues and serve in a glass jar/ramekin dish with whipped cream and chopped up strawberries, as an Eton mess!
A really good cheesecake is definitely one of my favourite desserts! I’m keeping it nice and simple with this 'No Bake Cheesecake’. It’s a really quick dessert to put together for a dinner party or special occasion, you can make it the night before or else the morning of the dinner, it only takes about 5 minutes!
This recipe uses fresh raspberries, but you could use chopped strawberries or any other type of berry you prefer, it's very flexible!
This is one of my favourite cakes to make and a serious crowd pleaser to say the least! Doesn’t matter what age you are, everyone LOVES it whether it’s for a dinner party, a birthday or just a random mid-week treat to spoil yourselves on these dark evenings! It’s so easy too, so I want to share this recipe with you all!
You can half the all the ingredients for the cheesecake part of the mixture if you’d like a smaller size cake!I wouldn’t half the biscuit base ingredients though,I’d keep these the same.
All you need is 5 twin kinder beuno bars.
1. Melt butter and crush biscuits in plastic bag using a rolling pin. Oil a springclip tin where the base can come away from the sides with a bit of sunflower oil.
2. Add crushed biscuits to the melted butter and mix. Put in base of tin and make sure its tightly compressed together by using the back of a spoon.
3. Whip Philadelphia with electric whisk. In a separate bowl, whip the the cream.Add the icing sugar to the whipped philadelphia and fold in whipped cream.
4. Roughly crush kinder beuno’s in a bowl and melt in microwave on low setting and stir every 30 seconds. The crunchy wafer bits will be left and chocolate will have melted.
5. Add to cheesecake mixture, and fold together until well combined
6. Pour onto biscuit base and leave in fridge to set for about 6 hours or preferably overnight!
7. Enjoy your Kinder Bueno cheesecake!
Make sure to let us know how you got on with your cheesecake and did you add any different chocolate bars to your cake instead?
Post a pic of your cheesecake on our twitter & our facebook with the hashtag: #bbkindercheesecake