Mini Chocolate Peanut Butter Bundt Cakes

This mini cakes ! Oh la la . They feature the addictively-good combo of chocolate and peanut butter in a cute Bundt cake shape. And the good news is, there is a cheating way to make this cake to save times if you don't have much time.  A box of chocolate cake mix is the answer!

Method:

• A package chocolate cake mix, batter prepared according to the package directions
• 1 cup smooth peanut butter
• 1 cup chocolate chips
• ½ tsp vegetable oil
• 1½ cup coarsely chopped Reese peanut butter cups

Method:

Preheat oven to 180°C/160°C for fan oven. Coat the mini bundt moulds with cooking spray and lightly flour.

Mix the chocolate cake mix according to the package direction. Pour batter evenly into the bundt mini mould. Bake 18 to 20 minutes or until a toothpick inserted  in centre comes out clean. Let it cool for 10 minutes, then invert onto cooling racks to finish cooling completely.

Place peanut butter into a resealable plastic storage bag and snip off the small tip of one corner. Drizzle peanut butter evenly over the cakes.

In a small microwave bowl, combine chocolate chips and oil. Microwave 60 seconds or until chocolate is melted and smooth.Place chocolate into another resealable plastic storage bag and snip off a small tip of one corner. Drizzle chocolate evenly over the cakes.

Place peanut butter cups in centre of the cakes. Let sit 30 minutes or until the chocolate harden.

Berry Rare Cheesecake

This cheesecake is berry rare indeed with an Oreo crust, creamy mixed berry centre nd raspberry puree jelly topping.

Ingredients:

Crust:

• 150g Oreos, finely ground
• 50g butter, melted
• 150g frozen mixed berries
• 1½ tbsp granulated sugar
• 1 tbsp lemon juice

Cheesecake filling:

• 120g cream cheese, room temperature
• ½ cup yogurt
• 2 tsp gelatin, dissolved with 2 tablespoons warm water
• ½ cup double cream
• 1½ tbsp granulated sugar

Jelly topping:

• ½ cup raspberry puree
• 2 tsp gelatin, dissolved with 1½ tbsp warm water

For decoration:

• double cream
• berries
• mint

Method:

In a bowl, combine crushed Oreos and melted butter. Press into a bottom of a round springform pan.

In a medium bowl, combine the mixed berries, sugar and lemon juice. Heat in microwave for 2 minutes. Set aside.

Into a blender, add all cheesecake filling ingredients. Blend until combined. Divide mixture between 2 bowls. Into the first bowl, add one-fourth of the berries and stir to combine.  Add the remaining berries to the second bowl, stir to combine.

Pour the mixture with more berries onto the Oreo layer. Place in fridge to chill for about 30 minutes until hardened.

Add the remaining cheesecake filling mixture and chill until hardened.

In a small bowl, combined raspberry puree and gelatin. Pour on top of cheesecake.

Add double cream into a syringe and squirt dollops in a circle on top of cheesecake. Use a skewer to swirl gently. Place in fridge to chill until hardened.

Remove from pan. Garnish with berries and mint before serving.

Eggless Chocolate Mousse Cake

Eggless chocolate mousse cake without the use of oven! SOOOO freaking smooth and delicious !

Ingredients:

• 1 litre milk ( soya, almond or milk)
• 100ml double cream ( or vegan cream)
• 150g sugar
• 50g cocoa powder
• 50g corn flour
• 300g cup dark chocolate

Method:

Line a 8" x 8" cake tin with parchment paper.

Combine all the ingredients except the dark chocolate in a large mixing bowl and mix well. Strain to remove any lumps.

Pour the mixture in a saucepan and cook until it's just boiling. Add in the dark chocolate. Continue cooking until it's smooth and thicken.

Pour into the prepared pan. Keep in the room temperature to cool. Once cool keep in the fridge for 6 hours or overnight.

Flip the mousse over a board. Remove from mould and dust with cocoa powder.

Slice into pieces with a very hot knife.

You can also go to YouTube to look at step by step at https://goo.gl/images/Q2wWjw

Coconut & lemongrass broth

A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours.

Ingredients:

• 3 cloves garlic, peeled
• 2-3 green chillies, stem removed if prefer not too hot
• thumb-size ginger, peeled and chopped
• 4 tbsp coconut oil or cooking oil
• 4 spring onions, roughly chopped
• small bunch of coriander
• few springs fresh mint
• ½ tsp ground turmeric
• 2 x 400ml tins coconut milk
• 2 limes, juice separately
• 1 tbsp vegetable stock powder or 1/2 vegetable stock cube
• 1 tbsp soy sauce
• 2 lemongrass, smash
• 1/2 butternut squash, peeled and thinly sliced
• 100g spinach 
• 100g rice noodles

Method:

Warm the coconut oil in a small pan over a low heat until melted.

Put the ginger, garlic, spring onions, almost all of the coriander and mint and melted coconut oil into the food processor. Blend for 30 seconds or until you have a smooth deep green paste.

Put a deep medium-sized pan over a medium heat and add the herb and spice paste stirring it for a minute while it warms. Stir in the turmeric, coconut milk, juice of one lime, vegetable stock and soy sauce.

Fill one and the half coconut milk tins with hot water and add it to the pan. Put in the lemongrass. Bring it to boil, then lower the heat to a simmer. Add butternut squash.

Put the noodles into a heatproof bowl and pour just enough of the boiling water from the kettle to cover them.

Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it is needed to add some sweetness and more lime and salt as needed.

Drain the noodles and divide between 4 deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like.