Caramel Oreo Cheesecake Celebration Cake

Posted on September 1, 2019 by soulfoodie92

Are you wanting to create a show stopping cake for a special someone or to just treat the fam? Well do I have the cake for you, Caramel oreo cheesecake cake. The title could be a little confusing so let me explain. Dark chocolate velvet cake with dollops of cream cheese and oreo cookies baked into it creating a baked cheesecake texture. Then layered with cream cheese icing, bakers dulce de leche caramel and finally some more oreo crumb.

Ingredients
1 1/2 cup flour
1 cup white sugar
1/2 cup cocoa
1 tsp. baking soda
250ml water
2/3 cup canola oil
1 tbsp. white vinegar
1 tsp. vanilla
125gm cream cheese
1 cup. oreos, crushed
Icing
2 1/2 cup icing sugar
250gm cream cheese
1 tsp vanilla
To garnish
Bakers of Geraldine Dulce de leche caramel (found at most supermarkets)
1x packet Oreos, crushed

Method:

Pre-heat to 180ºc fan bake.
Line 2x sponge tins with baking paper on base and sides, if you spray with oil the baking paper sticks like a dream.
In bowl sieve together flour, baking soda, cocoa, sugar into a bowl and whisk to add air and incorporate all ingredients.
Add oil, vanilla, water and vinegar to dry ingredients and whisk until batter is smooth. Pour evenly into lined sponge tins.
Add dollops of cream cheese to both tins followed by the crushed oreos.
Bake for 28 minutes until cake springs back when touched.
Allow cakes to cool, remove from tin and place on your cake stand or serving plate.
To make the icing, sieve icing sugar into stand mixer bowl and add vanilla and cream cheese. Whisk for 5 minutes until light and fluffy make sure you scrape down the sides.
Remove lid from caramel jar and microwave for 30 seconds.
Lather half the icing on the base cake, drizzle over caramel and sprinkle with oreos.
Top with second cake and repeat making a ring around the edge with the oreos this time followed by caramel.

Serves 10-12

Snickers Slice

Posted on March 17, 2019 by soulfoodie92

Sweet and crunchy snickers slice is not for the faint hearted. It sure has a caramel packed kick with nutty peanuts and dark chocolate. Everyone’s sweet tooth was extremely happy when I presented them with this one to try. I enjoyed mine with a nice hot cup of tea on a Sunday afternoon.

Snickers Slice

Ingredients:

Caramel
2x tin 395gm condense milk
100g butter
2 tbsp golden syrup
1 cup toasted peanuts
Base
1 cup toasted peanuts
250gm packet malt biscuits
180gm butter, melted
Topping
250gm Dark chocolate
2tbsp coconut oil

Method:

Pre-heat oven 180 fan bake.
Toast 2 cups plain peanuts for 15 minutes until golden brown.
In food processor add malt biscuits and 1 cup of toasted peanuts. Blitz until a chunky texture has formed add , melted butter.
Line baking dish with baking paper and press in the crumb. Press crumb firmly into the dish.
Combine condense milk and golden syrup in a microwave safe jug. Microwave for 2 minutes, then stir repeat 2 times and on the 3rd time add the butter and stir in.
Pour caramel over base and sprinkle with remanding 1 cup toasted peanuts, bake for 25minutes, until golden and bubbling.
Allow to cool completely, combine chocolate and coconut oil in a microwave safe bowl and melt for 1 minute. Stir well to remove all lumps and pour over the set cooled caramel. Allow to set and enjoy a slice with a nice cup of tea or coffee.

The Feijoa

Posted on May 9, 2014 by soulfoodie92

Finished feijoa and white chocolate upside down cake.

I grew up eating feijos we have 2 large feijos trees at my batch in the Coromandel, and every autumn the trees would be full of feijoas, a sweet fruit with bursts of tang a unique flavour, paired well with sweet ingredients.

While feijoas are in season at the moment and a reasonable price all over the country why not try out this sweet tooth fix with a crunchy edge and delicate moist cake with soft bursting feijos you cant go wrong. the feijoa pairs incredibly with the milky white chocolate and creates a delectable upside down cake.

Why not try it out for mother’s day, get in to the kitchen and surprise mum with this beauty.

Feijoa and White Chocolate Upside Down Cake

Ingredients:

1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
pinch salt
250 gm chocolate, melted and cooled
250 ml water
1 tbsp. vanilla essence
1 tbsp. white vinegar
1/3 cup canola oil
12 feijoa’s, halved flesh removed

Method:

Pre-heat oven to 170 degrees, line large spring form cake tin with baking paper and light coating of oil to elemental the cake sticking.
Sift all dry ingredients into a bowl and whisk until the dry ingredients is evenly mixed, this is also aerating your dry ingredients.
Make a well in the center of your dry ingredients, in a jug whisk together oil, water, vanilla and vinegar. Pour into the well along with melted chocolate. whisk in a figure 8 pattern until just mixed through. (over mixing makes the cake tough.)
Line cake tin with cut in half feijos, place them seed side down, pour over cake batter and bake for 35 minutes until golden brown, test with a knife to see if cooked. (when knife comes out clean its cooked.)
Cool in tin, the cake will drop dramatically in size but don’t worry this is how it’s supposed to be. Run knife around the edge of the cake and remove the sides, place a plate over the top of cake and flip upside down so cake flips onto its top showing the beautiful feijoa bottom.
Serve with unsweetened plain yoghurt or on its own.

Gather ingredients.

add oil mixture.

Add chocolate and whisk to combine.

Whisk to combine in a figure 8 pattern.

Scoop flesh from feijos with a teaspoon.

Line bottom of cake tin with feijoas.

Pour batter over feijoas.

Golden brown once baked.

When its cooked the cake will pull away from the edge of the tin.

Finished feijoa and white chocolate upside down cake.

Serve with unsweetened yoghurt.

Treat your mum this mothers day

Posted on May 7, 2014 by soulfoodie92

Coconut, Rhubarb and Orange Panna Cotta

This is a simple and easy dessert that utilizes in season rhubarb, I got my rhubarb from the Tokoroa Community Garden, $2 for 10 stalks and grown by lovely people. This dessert would be perfect to surprise your mum on mothers day make it on the Saturday and have it on mothers day Sunday the 11th May.

Ingredients:

1 can light coconut cream
300 ml milk
1/2 vanilla bean or 1 tsp vanilla essence
1/2 cup white sugar
1/2 cup boiling water
1 tbsp. gelatin
1 orange, juice and zest
4 stalks rhubarb, wash
100 g white sugar
2 tbsp. water

Method:

Combine coconut cream, milk, sugar and vanilla in a medium pot and simmer until sugar is dissolved. (do not boil)
Place boiling water in a small bowl and sprinkle over gelatin, stir until dissolved.
Pour gelatin mix into hot coconut milk, stir to combine.
Fill 6 ramekin’s or small cups evenly 3/4 way to the top.
Refrigerate for 5 hours or for best results overnight.
Slice rhubarb into 4 cm long pieces then cut in half-length wise, set aside.
In a medium size pot combine sugar, orange juice, water and sliced rhubarb, simmer for around 5-8 minutes until rhubarb is tender, don’t stir as the rhubarb will fall apart.
Remove rhubarb and cool on a plate, now bring the syrup used to poach rhubarb to a rapid boil and boil for around 2 minutes until liquid reduces, stirring to avoid burning.
Remove from heat and cool.
Remove panna cotta from fridge, it will be set and should be able to wobble it and it should stay together. (like consistency of set jelly)
Top with poached rhubarb, and a drizzle of syrup finish with orange zest.
Enjoy 🙂

Serves: 4-6

For best results it is best that you make the panna cotta the day before you are going to eat it as it will be completely set, it is a very delicate dessert and is velvety texture is along the lines of a jelly or set custard.