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Random Stuff about Random Things...Totally Random.
tinymediaempire:

“i never had a plan for you”24x36” screen print2011

tinymediaempire:

“i never had a plan for you”
24x36” screen print
2011

kaspianshore:

Saturday morning work

kaspianshore:

Saturday morning work

rcruzniemiec:

Icarus Ica Fork Off

bellyofecuador:

ZUCCHINI FRITTERS

I’ve been staring at these for weeks on Smitten Kitchen, drooling with lust but not moving from my couch. I finally made them today with the help of my cousin and dad, and the whole house loved them. They are extremely easy to make, and the only unhealthy bit comes with the oil in the frying pan. Next time I’m going to try cooking them with less oil for the health factor. I hear these are great for kids, since they taste a lot like potatoes once cooked. 

Yield: About 10 2 1/2 inch fritters
Note: I skipped the baking part and served the fritters directly from the frying pan. I included the baking instructions in case you want to try them the original way. 

Ingredients:

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

Dipping sauce (optional but highly recommended):

1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Directions:

1. Preheat oven to 200 degrees. Have a baking sheet ready.
2. Trim ends off zucchini and grate them either on the large holes of a box grater or using the shredding blade of a food processor. 
3. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
4. While waiting, make the topping. Stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. 
5. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. A ton of liquid will come out, and this will keep the fritters from getting soggy.
6. Return zucchini shreds to bowl. Taste if you need more salt (most rinses down the drain), add if needed. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
7. In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
8. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. Putting them in the oven helps them to finish setting and get crisper.
9. Put sauce on each fritter before serving. 

Make ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again. 

(Source: bellyofthesouth)

mimieats:

Lemon Buttermilk Pound Cake with Lemon Icing
I used this basic buttermilk pound cake recipe and added about 2 tbsp of lemon juice instead of the lemon extract. I also added the zest of one lemon for extra flavor. The icing is simply a mixture of lemon juice, lemon zest, and confectioner’s sugar - get it to a consistency that’s easily spreadable and not too runny, then pour or spread it on top of the still-warm loaf. (Poke a few holes in the cake first, if you’d like!)



Ingredients
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk



Directions
 Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside. 
 In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan. 
 Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

mimieats:

Lemon Buttermilk Pound Cake with Lemon Icing

I used this basic buttermilk pound cake recipe and added about 2 tbsp of lemon juice instead of the lemon extract. I also added the zest of one lemon for extra flavor. The icing is simply a mixture of lemon juice, lemon zest, and confectioner’s sugar - get it to a consistency that’s easily spreadable and not too runny, then pour or spread it on top of the still-warm loaf. (Poke a few holes in the cake first, if you’d like!)

Ingredients

  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
  2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
  3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Goddess Of Scrumptiousness: Before Summer Says "Goodbye" : Strawberry-Balsamic Cherry Swirl Lemon Curd Ice Cream

goddessofscrumptiousness:

I always associate ruby-red cherries and strawberries, and bright yellow lemons with summer but who doesn’t anyways for this particular season. 

With cherries I always think of those 1940’s sundresses with cherry prints and with lemons… of course it will always be lemonade, sipping it with a long swirly straw (…ok, that’s just me!) under the sun. 

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I know that the combination of strawberry and lemon for an ice cream flavour has been around for ages. So I figured why not make a teeny tiny twist to a classic combo and incorporate some sassiness.

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The classic and traditional way of making ice cream is you make a custard with egg yolks, sugar, a mixture of full fat milk and cream, and flavouring. Then you dump the custard mixture into an ice cream machine, or in the old days, putting it in a tightly lidded can and rolling the can non-stop for a very long time with your own two hands over ice and salt. 

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My version is more of a deconstructed process of making ice cream. 

I cooked the lemon curd first, then made my own strawberry-balsamic and cherry jam, and when these two components were cooled, I whipped the lemon curd and milk and cream mixture and folded half of the jam and swirled the rest gingerly throughout the ice cream mix. 

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Ingredients:

For the Lemon Curd

6 egg yolks, lightly beaten

1 cup sugar

1/4 cup cornflour/cornstarch

1 1/3 cups water

pinch of salt

zests of 2 lemons

1/3 cup lemon juice

- In a mixing bowl, whisk egg yolks and sugar together. Mix and dissolve cornstarch  and pinch of salt in water then combine these two mixtures together and cook in a sauce pan over low heat.

- Continue whisking the egg custard mixture until thickened. Turn off heat and whisk in the lemon juice.

- Transfer lemon curd in a bowl and cover the surface with cling film (making sure the cling film is touching the surface of the lemon curd) and cool at room temperature. Set aside.

For the Strawberry-Balsamic Cherry Jam

4 cups fresh or frozen strawberries, hulled and sliced into quarters

1 cup Maraschino cherries, stemmed and sliced in halves

2 tablespoons Balsamic vinegar

juice of 1/2 lemon

2/3 cup sugar

- In a sauce pan, put all ingredients together and cook until mixture gets slightly thick, the consistency should be a like a runny jam.

note: As jam cools it will get more thick, so a bit of a runny jam consistency is what you want when you remove the mixture from heat to cool. 

- Cool jam at room temperature. Set aside.

For the Ice Cream Base

1 1/2 cups whole milk

1 1/2 cups heavy cream

- With a whisk or electric hand mixer, beat on medium speed the milk, cream and cooled lemon curd until slightly aerated. 

- Fold in half of the jam mixture into the ice cream mixture and continue to beat but on low (hand mixer) speed just enough to make a homogenized mixture.

- Swirl the remaining jam throughout the ice cream mixture as gently as you can with a kitchen spoon or rubber spatula.

- Either transfer the ice cream mixture in an ice cream maker (check settings and instructions) or (for those without an ice cream machine) put ice cream mixture in a rectangular container, freeze for 2-2 1/2 hours until slightly frozen and beat the mixture again with a hand or stand mixer. Transfer the whipped (almost soft-serve in consistency) mixture back in the freezer until well set and ready to eat.

Makes 6 cups

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Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.

Cappuccino Fudge Cheesecake
Adapted from Bon Appetit, February 2002

If this cake were a turkey, it would, by Butterball’s portion calculator, serve 2 adults and 4 kids (My little guy, incidentally, would serve 11 adults and 4 children and yes, I do call dibs on the cheek meat.) Bon Appetit says it serves 12. But I’m going to put it’s portion size at 30 one-inch wedges. Yes, 30. Because if you know anyone who can eat more than a one-inch wedge of this cake, I might need to meet them. I might have to shake their hand.

The only major change I made to the recipe was I tweaked it to fit in the 9-inch springform I had, rather than the 10-inch springform the recipe calls for, by keeping the crust, ganache, and sour cream topping amounts the same while only making 3/4 of the cheesecake filling. It just made it. So your cake looks exactly as mine does, this is what I’ve shared with you below. Check out the original if you’d like a higher proportion of cheesecake to the crust and its cronies.

Crust
1 9-ounce box chocolate wafer cookies or 9 ounces of homemade chocolate wafers
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter

Ganache
1 1/2 cups heavy or whipping cream
20 ounces bittersweet or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur

Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons dark rum
1 1/2 tablespoons instant espresso powder or coffee crystals
1 1/2 tablespoons ground whole espresso coffee beans (medium-coarse grind) (I skipped this, increased the espresso powder instead)
2 teaspoons vanilla extract
1 1/2 teaspoons mild-flavored (light) molasses
3 large eggs

Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

A handful of chocolate covered espresso beans (optional)

Make crust: Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 9-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for decorating.

Make filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl, making sure you get to the bottom, where little pockets of unmixed cream cheese love to hide. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.

Pour filling over cold ganache in crust — it will go nearly all of the way to the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center two inches moves only slightly when pan is gently shaken, about one hour. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly, making room for topping). Maintain oven temperature.

Make topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 to 15 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about three hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. If you’d like to make an approximation (perhaps less rushed?) of the above decoration, pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes (or, uh, stars if you realize you do not have the energy nor inclination to practice rosette piping at that hour) of ganache around top edge of cake. Otherwise, have fun decorating freely. Espress(o) — ow — yourself!

Garnish with chocolate-covered espresso beans, if desired. Chill until lattice is firm, at least 6 hours.

Do ahead: Cake is best made a day ahead, so the flavors have time to settle. The cake also takes enough time to make that it’s best not to rush through it the day you want to serve it. It can be made up to four days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.

(via baked-from-scratch)

foodfuckery:

BLUEBERRY CHEESE CAKE 
Recipe



BLUEBERRY CHEESE CAKE 

Ingredients: 

120g Oreos (remove cream, about 30 pcs / 15 biscuits) 
50g melted butter 
500g cream cheese 
90g castor sugar 
2 eggs 
200g sour cream 
2 tbsp cornflour
½ can blueberry pie filling (300g) 
20cm cake tin 

Method: 

1. Place Oreos in a grinder, slowly blend till fine. 

2. Partially add in melted butter, mix well. Pour into a lined cake tin and level with a spoon. Refrigerate.

3. Beat cream cheese and sugar with a cake mixer, till light and fluffy. 

4. Add in 1 egg at a time, continue to beat till smooth. 

5. Add in cornflour and sour cream. 

6. Pour batter into cake tin. 

7. Bake in a preheated oven at 170ºC for about 50 minutes. Add 1 minute steam shot in between baking time. 

8. When ready, leave to cool in cake tin. Do not turn the cake over. 

9. Decorate cake cake with blueberries fillings. Recommend is to cool the cake in the fridge overnight. And when you want to serve, pour the blueberries fillings. Best serve chilled. 

 Recommended brand: Philadelphia cream cheese & Oregon Blueberries.

 

foodfuckery:

BLUEBERRY CHEESE CAKE 

Recipe

BLUEBERRY CHEESE CAKE 
Ingredients: 
120g Oreos (remove cream, about 30 pcs / 15 biscuits) 
50g melted butter 
500g cream cheese 
90g castor sugar 
2 eggs 
200g sour cream 
2 tbsp cornflour
½ can blueberry pie filling (300g) 
20cm cake tin 
Method: 
1. Place Oreos in a grinder, slowly blend till fine. 
2. Partially add in melted butter, mix well. Pour into a lined cake tin and level with a spoon. Refrigerate.
3. Beat cream cheese and sugar with a cake mixer, till light and fluffy. 
4. Add in 1 egg at a time, continue to beat till smooth. 
5. Add in cornflour and sour cream. 
6. Pour batter into cake tin. 
7. Bake in a preheated oven at 170ºC for about 50 minutes. Add 1 minute steam shot in between baking time. 
8. When ready, leave to cool in cake tin. Do not turn the cake over. 
9. Decorate cake cake with blueberries fillings. Recommend is to cool the cake in the fridge overnight. And when you want to serve, pour the blueberries fillings. Best serve chilled. 
 Recommended brand: Philadelphia cream cheese & Oregon Blueberries.
  IMG_5360

foodfuckery:

Easy Chocolate Peanut Butter Fudge

Recipe 



Serves: 25 squares
Ingredients
  • 1 cup semisweet chocolate chips or coarsely chopped chocolate
  • 1 cup peanut butter
  • 1/2 cup butter, cut into tablespoons
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Instructions
  1. Lightly grease a 9×9 square baking pan. Set aside.
  2. Bring a saucepan of water to a steady simmer. Place a heat-proof bowl on top of the water (do not let the bottom of the bowl actually touch the water. You just want the steam to heat the bowl). Add the chocolate first to the bowl and stir until almost smooth. Add the peanut butter and stir until almost smooth. Add the butter and stir until completely smooth.
  3. Turn off the heat and remove the bowl. Whisk in the sugar and vanilla until well blended. Scrape the batter into the baking pan and cool until firm. Cut into 25 squares. Keep refrigerated.
in-my-mouth:

Tiramisu Cheesecake



Ingredients (9-inch cake):
Crust 1 1/2 cups gingersnap cookie crumb 1/4 cup butter, melted Filling
2 tablespoons gelatin2 cups heavy cream
2/3 cup sugar4 large egg yolks1/2 teaspoon salt500 gram Mascarpone cheese1/2 cup Espresso10 to 12 lady fingers1/4 cup cocoa powder

Directions:

Preheat oven at 350F. Grease a 9-inch spring form pan. Line bottom and side with parchment paper. Set aside.
Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.
Sprinkle gelatin over 1/4 cup of cream and allow to stand for 5 minutes.
In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.
Put egg yolks, salt and sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are in pale yellow color.
Remove from heat. Whisk in the gelatin mixture.
In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.
With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped cream.
Pour half of the cheese mixture over the cooled crust.
Soak lady fingers, one at a time, in remaining espresso for a few seconds. And lay them over cheese mixture. Pour remaining cheese mixture over top of the lady fingers. Level the top with an offset spatula.
Cover with plastic wrap and refrigerate overnight.
Top with sifted cocoa powder before serving.

in-my-mouth:

Tiramisu Cheesecake

Ingredients (9-inch cake):

Crust 1 1/2 cups gingersnap cookie crumb 1/4 cup butter, melted Filling

2 tablespoons gelatin2 cups heavy cream
2/3 cup sugar4 large egg yolks1/2 teaspoon salt500 gram Mascarpone cheese1/2 cup Espresso10 to 12 lady fingers1/4 cup cocoa powder

Directions:

Preheat oven at 350F. Grease a 9-inch spring form pan. Line bottom and side with parchment paper. Set aside.

Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.

Sprinkle gelatin over 1/4 cup of cream and allow to stand for 5 minutes.

In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.

Put egg yolks, salt and sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are in pale yellow color.

Remove from heat. Whisk in the gelatin mixture.

In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.

With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped cream.

Pour half of the cheese mixture over the cooled crust.

Soak lady fingers, one at a time, in remaining espresso for a few seconds. And lay them over cheese mixture. Pour remaining cheese mixture over top of the lady fingers. Level the top with an offset spatula.

Cover with plastic wrap and refrigerate overnight.

Top with sifted cocoa powder before serving.

red-lipstick:

Nancy Liang (based Sydney, Australia) - Shenanigans from Midnight Games series (ongoing), 2014     Drawings

(Source: nankliang)

yummyinmytumbly:

Raspberry Sorbet and Ginger Beer Float


Raspberry Sorbet Ginger Beer Floats 568g (20 oz) raspberries 1 cup water 150 g (1½ cups) sugar 2 tspn tapioca starch 2 tspn freshly squeezed lemon juice (non-alcoholic) ginger beer, chilled 1. Combine the raspberries and water in a food processor. Pulse until smooth. If desired, strain and discard the seeds using a fine mesh sieve. Return the raspberry puree to the food processor bowl. 2. Add the sugar, tapioca starch, and lemon juice, pulsing to combine thoroughly until the sugar has dissolved. 3. Chill the mixture thoroughly. 4. Freeze according to your ice cream makers’ instructions. Remove the sorbet from the ice cream maker when it is mostly frozen but still soft and continue to let harden in the freezer until solid. 5. Serve with ginger beer.

yummyinmytumbly:

Raspberry Sorbet and Ginger Beer Float

Raspberry Sorbet Ginger Beer Floats

568g (20 oz) raspberries
1 cup water
150 g (1½ cups) sugar
2 tspn tapioca starch
2 tspn freshly squeezed lemon juice
(non-alcoholic) ginger beer, chilled

1. Combine the raspberries and water in a food processor. Pulse until smooth. If desired, strain and discard the seeds using a fine mesh sieve. Return the raspberry puree to the food processor bowl.
2. Add the sugar, tapioca starch, and lemon juice, pulsing to combine thoroughly until the sugar has dissolved.
3. Chill the mixture thoroughly.
4. Freeze according to your ice cream makers’ instructions. Remove the sorbet from the ice cream maker when it is mostly frozen but still soft and continue to let harden in the freezer until solid.
5. Serve with ginger beer.

saltedtartine:

coffee nut milk.
gastrogirl:

healthier turtle cheesecake.


Recipe: Turtle cheesecake

Makes one 8” or two 4” pans

Ingredients- cheesecake base

½ cup oats*
¼ cup buckwheat flour (other flours would probably be fine too)
1 tbs ground flax/chia
Ground cinnamon and vanilla extract to taste (optional)
2 tbs cocoa powder
2 tbs agave or maple syrup (plus a pinch of stevia for optional extra sweetness)
Approx. ¼ cup vegan yoghurt (or regular yoghurt for non vegan)

Ingredients- cheesecake

1 package of silken tofu (I used Mori Nu)
½ cup cashew butter (or an mild light coloured creamy nut butter)
1/3 cup agave plus ¼ tsp pure stevia (add extra to taste if desired)
1 tsp vanilla
1 tbs ground chia (I used white chia for a lighter colour but it’s not necessary)
Topping:
Generous handful of dark choc drops plus extra choc for shavings
Generous handful of pecan pieces
Generous drizzle of caramel sauce (see below)

Ingredients- caramel sauce

½ cup rapadura/sucanat/coconut sugar (I used coconut sugar)
½ cup soy yoghurt
½ tsp carob powder (optional for extra richness)
1 heaped tbs coconut oil



Method

For the base, mix all ingredients together until you have a soft sticky ball of dough. Press the dough into the bottom of a lightly greased cake pan (use one with a removal bottom for ease later on).

For the caramel, add the sugar and half of the yoghurt to a small pan over the stove and then gently melt the sugar over a low heat. Once dissolved, add the remaining yoghurt and carob if using. Whisk well whilst bringing the mixture to a simmer for approx. 3 minutes until you have a smooth rich caramel sauce. Stir through the coconut oil at the end of the cooking time. Pour into a tub and allow to cool until use. 

For the cheesecake, blitz all the ingredients together in a blender/food processor (I use my Thermomix) and then pour over the base layer in the cake pan(s). Add the sprinkling of choc chips acorss the top of the batter.

Bake the cheesecakes for 15-25 minutes depending on the size of the tins (I used two 4” tins and they took just under 20 minutes) Once just golden and a skewer come away clean they are ready- note they may be puffed up when you take them out fo thr oven (mine were which surrised me!) It’s ok they settle down flat again as they cool. 

Chill for a few hours or overnight in the fridge. Once chilled add pecans, drizzle over the caramel sauce and then add chocolate shavings to complete the look. Chill prior to serving (the caramel will firm up a little due to the coconut oil content).
 

gastrogirl:

healthier turtle cheesecake.

Recipe: Turtle cheesecake
Makes one 8” or two 4” pans
Ingredients- cheesecake base
½ cup oats*
¼ cup buckwheat flour (other flours would probably be fine too)
1 tbs ground flax/chia
Ground cinnamon and vanilla extract to taste (optional)
2 tbs cocoa powder
2 tbs agave or maple syrup (plus a pinch of stevia for optional extra sweetness)
Approx. ¼ cup vegan yoghurt (or regular yoghurt for non vegan)
Ingredients- cheesecake
1 package of silken tofu (I used Mori Nu)
½ cup cashew butter (or an mild light coloured creamy nut butter)
1/3 cup agave plus ¼ tsp pure stevia (add extra to taste if desired)
1 tsp vanilla
1 tbs ground chia (I used white chia for a lighter colour but it’s not necessary)
Topping:
Generous handful of dark choc drops plus extra choc for shavings
Generous handful of pecan pieces
Generous drizzle of caramel sauce (see below)
Ingredients- caramel sauce
½ cup rapadura/sucanat/coconut sugar (I used coconut sugar)
½ cup soy yoghurt
½ tsp carob powder (optional for extra richness)
1 heaped tbs coconut oil


Method
For the base, mix all ingredients together until you have a soft sticky ball of dough. Press the dough into the bottom of a lightly greased cake pan (use one with a removal bottom for ease later on).
For the caramel, add the sugar and half of the yoghurt to a small pan over the stove and then gently melt the sugar over a low heat. Once dissolved, add the remaining yoghurt and carob if using. Whisk well whilst bringing the mixture to a simmer for approx. 3 minutes until you have a smooth rich caramel sauce. Stir through the coconut oil at the end of the cooking time. Pour into a tub and allow to cool until use.
For the cheesecake, blitz all the ingredients together in a blender/food processor (I use my Thermomix) and then pour over the base layer in the cake pan(s). Add the sprinkling of choc chips acorss the top of the batter.
Bake the cheesecakes for 15-25 minutes depending on the size of the tins (I used two 4” tins and they took just under 20 minutes) Once just golden and a skewer come away clean they are ready- note they may be puffed up when you take them out fo thr oven (mine were which surrised me!) It’s ok they settle down flat again as they cool.
Chill for a few hours or overnight in the fridge. Once chilled add pecans, drizzle over the caramel sauce and then add chocolate shavings to complete the look. Chill prior to serving (the caramel will firm up a little due to the coconut oil content).