Strawberry Shortcake Ice Cream Cake

Strawberry ice cream, whipped cream and fresh berries make this strawberry shortcake ice cream impossible to resist. All you have to do is assemble the layers-no baking involved-for the perfect no-bake summer treat.

Let me introduce you to my new favourite summer dessert: strawberry shortcake ice cream cake. It's fruity and creamy with delicious cookie crust, and better it is ridiculously easy to make. 

Because when the weather is getting hot-it is time to turn off the oven, step away from the kitchen and bring out the ice cream

Ingredients:

Strawberry sauce:

• 550g frozen/fresh strawberries
• 200g granulated sugar
• ½ cup water
• ½ cup double cream
• 2 tbsp corn flour

Ice cream cake:

• 2 litres Strawberry ice cream
• 3 cups crush golden Oreo cookies, cream removed or any vanilla cookies
• ½ cup melted butter

Method:

Strawberry Sauce: In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.

Puree in the pan with a hand blender or mash with a potatoes mashed for a chunkier texture.

Whisk together cream and corn flour. Stir into strawberry sauce to thicken slightly.

Pour into a medium bowl and set aside to cool to a room temperature. This can be done the day before, or use the fridge or freezer to speed up the cooling process.

Ice-Cream Cake: Remove the ice cream from the freezer to soften for 30-45 minutes before assembly.

In a large bowl, combine crushed cookies and melted butter.

Place a piece of baking paper in the bottom of a 9" or 10" springform pan. by opening the sides and clamping the paper in the bottom. This makes the removal of the cake easier. I also use acetate roll for the side. 

Place half of the cookie  mixture in the bottom of the pan and press into place.

Top with half of the ice cream, and cover with a thin layer of strawberry sauce.

Repeat layers one more time to fill the pan: crumbs (press down gently), ice cream (use the remaining), and drizzle strawberry sauce on top. The pan will b full, that is fine.

Place on the flat shelf in the freezer for 6-8 hours or overnight, until completely frozen.

Remove from the freezer 10-15 minutes before serving, garnish with whipped cream and fresh strawberries, if desired

Putting Green with Golf Balls Truffles

For your next theme event, golf tournament, lawn party or for your favourite golfers-this delicious, look -so-real golf balls truffles sitting on a green lawn are a fairway of fun. They made us want to find a reason to give chocolate golf gifts. 

Using a candy golf ball mould, you can create the shell for your golf ball truffles with perfect indentations and virtually no additional work. Use white candy melts to create the shell.

Here is the recipe for the brownie:

https://yummymummyrecipes.blogspot.com/2019/09/quick-east-brownies.html

Here is the recipe for the golf balls truffles:

https://yummymummyrecipes.blogspot.com/2020/02/bucket-chocolate-cake-with-golf-balls.html

No Bake Raspberry Yogurt Zebra Cake

A fresh summer fruit dessert that's as delicious as it look. With raspberries, cream and creamy yogurt, there will be calls for second helping!. This can also be an elegant winter dessert, very light and soft, perfect for the Christmas dinner table.

This cake has the zebra effect, by topping with alternating layers of yogurt almond mousse with raspberry yogurt mousse. The cake is topped with a shinny raspberry jelly, making it a beautiful and impressive festive cake. 

Ingredients:

Oreo Crust:

• 200g Oreo biscuits
• 60g butter, melted
• ½ tsp almond extract

Raspberry Yogurt Mousse:

• 300g fresh or frozen raspberries
• 70g sugar
• 1tbsp lemon juice
• 7g gelatine powder
• 3 tbsp cold water
• 180g Greek yogurt
• 180g double cream

Yogurt Almond Mousse:

• 300g Greek yogurt
• 60g icing sugar
• 1tsp almond extract
• 7g gelatine powder
• 3 tbsp cold water
• 300g double cream

Raspberry Jelly:

• 150g fresh or frozen raspberries
• 30g sugar
• 1 tsp gelatine powder
• 1 tbsp cold water

Decorating:

• double cream
• fresh raspberries
• mini meringue, shop bought will do

Method:

Prepare raspberry sauce: In a small saucepan, add raspberries, sugar and lemon juice and bring to a boil over medium-high heat, stirring constantly. Simmer for about 10-15 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool down until ready to use. 

Prepare the Oreo crust: Line the sides of a round 8 inch springform pan with an acetate sheets and line the bottom of the pan with baking paper. 

Place the Oreo biscuits into the bowl of a food processor and crush until crumbs from. Add melted butter and almond extract and mix until evenly moistened.

Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.

Prepare raspberry yogurt mousse: Dissolve gelatine in cold water and let it bloom for about 5 to 10 minutes. Dissolve gelatine over low heat, pour over the raspberry puree. Mix to combine. Add yogurt and mix to combine.

In another bowl, whip the chilled double cream until stiff peaks form. Gently fold the whipped cream into the raspberry yogurt mixture. Set aside until ready to use.

Prepare yogurt almond mousse: Dissolve gelatine in cold water and let it bloom for about 5-10 minutes.

Meanwhile in a bowl,  mix yogurt and almond extract and icing sugar.

Dissolve gelatine over low heat, pour over the yogurt mixture. Mix to combine.

In another bowl, whip chilled double cream until stiff peaks form. Gently fold the whipped cream into the yogurt mixture.

Alternate spoons of raspberry mousse and yogurt mousse until all filling is done. 

Tap the pan a few times on your table top and smooth the top.

Refrigerate the cake until the raspberry jelly is ready.

Prepare the raspberry jelly: Dissolve gelatine in 1 tbsp cold water and let it bloom for about 5-10 minutes. Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Dissolve gelatine over low heat and pour over raspberry sauce and mix to combine. Spread the jelly over the top of the cake. 

Refrigerate the cake for at least 4-6 hours or preferably overnight, to set before serving.

Decorate with whipped cream, fresh raspberries and mini meringue.

ENJOY!!!!

Chocolate Berry Cake

This chocolate cake is super moist, pillow-soft and it's so easy to make. Instead of butter, this cake is make from cooking oil. The naked layers are piped with a smooth creamy mascarpone cream and heavily loaded with delicious berries.

The cake looks stunning and perfect for parties, anniversaries, birthdays or just simply enjoy a slice or two with family and friends.

Ingredient:

For the chocolate sponge cake:

• 175g self raising flour
• 2½ tbsp cocoa powder
• 1 tsp bicarbonate soda
• 2 eggs
• 130g castor sugar
• 150ml milk
• 150ml vegetable oil
• 1 tsp vanilla extract

Cream Cheese Frosting:

• 225g cream cheese, softened
• 100g castor sugar
• 1 tsp vanilla extract
• 140g Greek yogurt
• 600ml double cream

Fruits:

• Strawberries
• Raspberries
• Blackberries
• Blueberries

Method:

For the chocolate sponge: Preheat oven to 180ºC/160ºC for fan assist oven. Grease 2x 8" sandwich pan and line the bottom with baking paper.

Sift flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar.

In a jug, measure the oil and milk, then add the eggs, vanilla extract and mix together with a fork until combined.

Combine the wet with the dry ingredients and mix well. The cake mixture will be quiet wet. Pour the mixture into the prepared tins and bake in the centre of the oven for 20-25 minutes until springy to touch or when a skewer inserted into the centre of the cake comes out clean.

Cool the cake in the tin for 5 minutes and then turn out onto a wire rack. Remove from tin and cool completely. Once the cake have cooled, storing them in the fridge for an hour or so makes this process of slicing the cake into half a little easier as the cake will firm up a bit.

To make the cream cheese frosting: Beat softened cream cheese and sugar together on high speed until sugar dissolves. 

Reduce the speed, add in the vanilla extract and Greek yogurt. Mix well again. Scrape the sides of the mixing bowl to remove cream cheese lumps.

Finally add the double cream, start beating on low speed gradually increase the mixing speed as the cream becomes thicker. Once more, scrape the sides of the mixer bowl to make sure all the ingredients get incorporated and beat again for 30 seconds or so. DO NOT OVER BEAT the cream, it should be thick and pipe easily.

Assemble the cake: Place a chocolate sponge onto a cake platter of your choice. Pipe cream out on top of the sponge starting on the edge of the cake and working your way towards the middle. Push berries inside the cream. You may use as many berries as you like.

Place another chocolate sponge on top of the cream and berries and repeat the same steps. The top layer needs to be a little more presentable.  Layout berries nicely on top of the cream instead of pushing them in. Place half cut strawberries with stems for a beautiful touch of green. 

Strawberry and White Chocolate Charlotte Cake

Fancy, elegant and stunningly beautiful, the French strawberry charlotte cake ("Charlotte aux Fraises") with white chocolate makes a delicious celebration cake! It feature some ladyfingers biscuits, a creamy white chocolate filling and some fresh strawberries. Charlotte cake may seem an advanced recipe but is is actually very simple to make and assemble. A nice no-bake dessert!

This fresh fruit Charlotte cake is such a classic French pastry dessert. Made with ladyfinger and fresh fruits, a mousse filling and fresh fruits, it makes a delicious summer dessert. This cake is great as a birthday cake, garden party or afternoon tea. It has that "wow" factor your guest will love- and the taste that goes with it!.

I am excited to share with you this extremely easy to make and very delicious cake. Fruity and very light, it is perfect for spring and summer.

Charlotte cake has been on my bake-to-do list for a while. I am glad I made this Strawberry And White Chocolate Charlotte Cake recently for a close friend birthday.

Ingredients:

For the strawberry mouse:

• 700g fresh-(hulled and sliced) or frozen (thawed) strawberries
• 200g sugar
• 11g gelatine powder
• ¼ cup cold water
• 270g double cream (2 cup)
• 1 tsp vanilla extract

For the White Chocolate Mousse:

• 7g gelatine
• 3 tbsp cold water
• 225g white chocolate, finely chopped
• 270g double cream (2 cup)

Also:

• 20-30 lady fingers
• 50g sugar
• 120ml water
• fresh strawberries and blueberries for decoration
• 9 inch spring form pan

Method:

For the syrup: In a saucepan, heat up water and sugar over medium heat until it stats bubbling. Stir and remove from heat to cook slightly. 

For Assembling: Line the sides of a 9 inch spring form pan with an acetate sheet and line the bottom of the pan with baking paper. Take a ladyfinger and soak the flat side in the syrup. Place it against the side of the pan, rounded side facing out and flat side (soaked side) facing inward. Repeat and arrange the ladyfingers all around the sides of the pan, nice and snug to avoid gaps. Place the rest of the ladyfingers in one layer at the bottom of the pan. Set aside.

For the Strawberry Mousse: In a large pan combine strawberries and sugar and cook over medium heat for 15-20 minutes. let them cool completely. Then transfer to a food processor or a blender and puree until smooth. Strain mixture and set aside. Let it cool down completely.

Sprinkle gelatine over ¼ cup cold water. Let it bloom for 5-10 minutes.

In the meantime, beat 270g double cream on high for 3-5 minutes until firm.

Place the gelatine mixture in the microwave on high for 30 seconds until it turns into a liquid. Add the gelatine to the strawberry mixture. Add vanilla extract.

Gently using a rubber spatula fold in the whipped cream. Pour strawberry mousse into the ready spring form pan. Refrigerate for at least 30 minutes.

For the White Chocolate Mousse: In a small bowl with 3 tbsp of cold water, sprinkle gelatine on top. Let it sir for 5-10 minutes until bloom.

Place the white chocolate in a bowl and set aside. Bring 135g (1 cup) of double cream to simmer. Pour cream over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.

Warm up gelatine in the microwave on high for 30 seconds or until it turns liquid. Add gelatine to white chocolate mixture.

In a bowl, whip the remaining 135g (1 cup) double cream on high until thick. Using a rubber spatula fold whip cream into the white chocolate mixture.

Pour the white chocolate mousse over chilled layer of strawberry mousse. Refrigerate for 4-6 hours, preferably overnight. Decorate with the fresh strawberries and blueberries or any fruits of your choice. 

Slice and enjoy!

Chocolate Cheesecake Cake

There is something special about merging two desserts in one. I mean, really, why choose between brownie and cookies when you can have both of them? Now, not all dessert merging is created  equal and some combinations are downright preposterous. However, through some experimentation, you can really come up with something quite magical. For all those times you are craving cheesecake and an actual slice of chocolate cake....I have you covered.

Now, this cake may look incredibly fancy and intimidating, but I promise you, it is a simple and easy cake to bake. All it takes is preparing your two chocolate cakes, followed  by the cheesecake layer, then putting it all together.

This cake is so delicious! It has a rich chocolate flavour, fluffy and moist cake, and creamy chocolate cheesecake filling that almost melts in your mouth!

Ingredients:

Cake:

• 280g plain flour
• 360g caster sugar
• 75g cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 eggs
• 125ml vegetable oil
• 1tsp vanilla extract
• 1 cup boiling water
• 1 cup buttermilk*

Chocolate Cheesecake:

• 280g milk chocolate, chopped
• 2½ tbsp water, room temperature
• 1½ tsp gelatine powder
• 280g cream cheese
• 80g icing sugar
• 1 cup double cream

Frosting1:

• 115g chocolate
• 2 tbsp warm milk

Frosting 2:

• 400g chocolate
• 1 cup double cream

Method:

For the cake: Line the bottom of an 8" round  cake pan with baking paper. Do not use removal  pan to avoid leakage as this batter is runny.

Preheat oven to 180ºC/160ºC for fan assist oven. 

In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to combine.

Add the eggs, oil, vanilla extract and hot water to flour mixture and whisk.

Add buttermilk. Whisk until well combined. The batter will be runny. Pour batter into the prepared pan.

Bake for 40-45 minutes until the skewer inserted in the centre of the cake comes out clean. Allow to cool completely.

Cut the top to level and then cut the cake in half to create two layers.

For the chocolate cheesecake: Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it is completely smooth. Let it cool at room temperature.

In a small microwave-safe bowl, place water and sprinkle the gelatine. Stir until the gelatine is completely dissolved. Let it stand for 3-5 minutes to bloom. The gelatine will absorb the water. Microwave it for 15 seconds to melt. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until creamy. Add the sugar and double cream. Beat on medium-high speed until stiff peaks form, about 2 minutes.

Switch the mixer to low speed, add the melted chocolate. Beat until smooth. Scrape the sides and bottom of the bowl with a spatula to make sure that all the ingredients are properly mixed. Add the melted gelatine with the mixer still on, to avoid lumps, and beat until combined.

Assembling:

You can assemble the cake inside a cake ring or inside an acetate ring strip.

Place the first cake layer, spread the filling evenly and cover with the second cake layer. Refrigerate for 6 hours or overnight before unmolding.

Frosting 1: Melt the chocolate using double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it is completely smooth.

Add the milk and whisk until completely smooth. Spread evenly over the top of the cake. Refrigerate until set.

Frosting 2: Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely smooth.

Add the double cream and whisk until completely smooth. Refrigerate for about 20-30 minutes or until firm enough to pipe. Decorate using a piping bag. 

Keep the cake refrigerated until serving time.

*Notes: Buttermilk substitute: Add 1 tbsp of lemon juice or white vinegar to 1 cup of milk. Stir, then let it stand for 5 minutes

Baked Pork Tenderloin

There is nothing like baked pork tenderloin. It is so easy to make and I feel like this is the easiest cut of pork to take on whatever flavours you fancy. In the slow cooker, the instant pot, on the grill, there is really no way to mess up a pork tenderloin.

This pork tenderloin recipe it's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

The simple spices use in this recipe means the pork goes well with many different sides.

Ingredients:

• 2 pork tenderloin, about 450g each
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp cooking oil
• ½ cup beef stock
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• minced parsley, for garnishing

Method:

Preheat oven to 200ºC/180ºC for fan assist oven. Dry pork tenderloins well with kitchen papers.

Mix the paprika, onion powder, garlic powder, oregano, salt and pepper together in a small bowl. Rub this spice mix over all sides of the pork.

Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both the tenderloins without them touching. Sear the pork on all sides until it is brown, about 5 minutes total. Take the pan  off the heat.

Move the pork to a baking tray. If the spices left in the pan ate black, wipe them away with a kitchen paper. Return the pan to the heat and add the beef stock. Scrape the bottom of the pan to remove any stuck-on-bits then boil for 1 minutes until it reduces to about ¼ cup. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork the dot the top with the butter. Cover the baking dish with a foil.

Bake the pork for 20-25 minutes, or until it reaches an internal temperatures of 65ºC. Let the pork rest for 5 minutes before slicing into ¼ inch thick rounds. Serve with little minced parsley for colour.

Bruschetta

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Bruschetta is one of the simplest and quickest things in the world to make, yet it can be fantastically delicious if you use high-quality ingredients.

Nothing screams summer quiet like bruschetta. We know it may sound strange, but rubbing the toasted bread with garlic will help impart tons of flavour on the toast. Top it with marinated tomatoes for the ultimate summer snack. The brighter and juicer your tomatoes, the better your bruschetta will be.

Ingredients:

For the tomatoes:

• 4 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 4 large tomatoes, diced
• 5g thinly sliced basil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• pinch of crushed chilli flakes

For the bread:

• 1 large baguette, sliced
• extra-virgin olive oil, for brushing
• 2 cloves garlic, half

Method:

Make marinated tomatoes: Preheat oven to 200ºC/180ºC for fan assist oven. In a medium pan over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2-4 minutes, then remove from the heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar, salt and chilli flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.

Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking tray. Toast bread until golden, 10-15 minutes, turning halfway through. 

Let bread cool for 5 minutes, then rub tops of the bread with halved garlic cloves.

Enjoy!!

Irish Whiskey Ginger Cake

Happy St Patrick's Day !!! What better way to celebrate than with a delicious cake! And not just any cake, but an Irish Whiskey Ginger Cake.

This is a dense and moist cake that is really filled with lots of ginger flavours. Almost like a ginger pound cake, it goes really well with any hot tea or coffee. I love ginger of any kind!

This is a farmhouse type of cake, the kind of cake that keeps well in the larder and the kind of cake you will find yourself thinking about it in the middle of the night. Perfect coffee break, tea time...well anytime!

Ingredients:

• 250g crystallised ginger, diced
• 3 tbsp Irish Whiskey
• 150g butter
• 100g caster sugar
• 3 large eggs
• 70g ground almond
• 2 tbsp ground ginger
• 150g plain flour
• 50g self raising flour

Method:

Place the ¾ of the crystallised ginger into a bowl. Reserve the remaining for later. Warm the whiskey and pour over the diced ginger in a bowl. Let it sit for 15 minutes.

Preheat the oven to 170ºC/150ºC for fan assist oven. Butter and line a 7 inch round baking tin with baking paper. Set aside.

Cream together the butter and castor sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir together both flours, ground almonds and the ground ginger. Stir this to the creamed mixture along with the soaked ginger and the juices. Spoon into the prepared baking tin, smoothing over the top. Sprinkle the reserved diced ginger over the top of the batter.

Bake in the preheated oven for 60 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and turn out onto a wire rack to cool completely before serving.