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No Bake Biscoff Cheesecakes

No Bake Biscoff Cheesecakes


No Bake Biscoff Cheesecakes
When Magimix got in touch asking if I'd like to develop some recipes using their 4200xl food processor, I obviously said 'YES PLEASE'! I've yearned after a Magimix processor for literally years and when Merv (the kids named him!) turned up on my doorstep, it was love at first sight. The machine's only been in my ownership for 3 days but I already know it's going to become a much used appliance in this house and definitely not one that will be languishing in a dusty cupboard. So far I've grated cheese and sliced cucumber in the midi bowl, I've ground up some whole almonds and made wild garlic pesto in the small bowl. You can also blend soups and smoothies and it even has a dough and whisk attachment! It literally can do everything I could ever wish for and more. Yes, it does have a relatively high price tag (it's currently retailing at £238.99 on Amazon) but for what it can do, in my opinion it's definitely worth it. Magimix also offer a 30 year motor guarantee too, which offers real peace of mind when you're spending your hard earned cash.

The recipe I made to properly test out its functions were these yummy no bake biscoff cheesecakes (we've gone a bit biscoff mad in this house recently). It's hard to believe, but every part of the recipe (apart from melting the butter - although I'm sure they'll come up with a way of doing that one day) was made in the Magimix. I had no idea the Magimix came with a whisk attachment, which meant I didn't have to get a separate bowl and whisk out, to whisk up the double cream to soft peaks. The standard blade did the rest of the work by crushing up the biscuits and then mixing the cheesecake filling. It was also the first time EVER that my three year old didn't cry when I used a food processor. She is incredibly sensitive to loud noises but the Magimix is unbelievably quiet. This is a big added bonus and I later found out that it has been awarded a Quiet Mark stamp of approval!

These no bake biscoff  cheesecakes are so simple to make and such a decadent make ahead dessert, perfect for the summer season. I don't know anyone that would say no to one of these, although a word of warning - they are VERY RICH! You might need a lie down after you've eaten one. I'm really looking forward to road testing the Magimix some more over the next few weeks so keep a look out for more recipes soon!
No Bake Biscoff Cheesecakes

TOP TIPS FOR MAKING NO BAKE BISCOFF CHEESECAKES

  • Instead of making 6 individual cheesecakes you can make 1 x 20cm round cheesecake in a springform tin if you wish.
  • These cheesecakes can be made 3 days ahead of schedule, making it the perfect make-ahead dinner party dessert.
  • To make it ultra decadent, serve the cheesecakes with a big dollop of clotted cream on top.

OTHER CHEESECAKE RECIPES YOU MIGHT LIKE


No Bake Biscoff Cheesecakes

 NO BAKE BISCOFF CHEESECAKES


Yield: 6Pin it

No Bake Biscoff Cheesecakes

prep time: 25 MINScook time: total time: 25 mins
A super easy no bake Biscoff cheesecake using both biscoff spread and lotus biscoff biscuits. All made in my Magimix.

ingredients:


  • 20 Lotus Biscuits
  • 50g Butter, melted
  • 225g Cream Cheese (Full Fat)
  • 200g Biscoff Spread
  • 225ml Double Cream
  • To decorate: 3 Lotus biscuits, halved

instructions:


  1. Place the lotus biscuits in your food processor (I used my Magimix) and pulse until fine breadcrumbs form.
  2. Pour the melted butter through the funnel and continue to pulse until combined.
  3. Spoon the crumbs into 6 ramekins and lightly press down. Chill while you make the cheesecake topping.
  4. Wash out your food processor then using the whisk attachment (Magimix has a whisk attachment - otherwise use an electric handheld whisk) whip the double cream until soft peaks form.
  5. Spoon the cream into a large bowl and set aside, then place the cream cheese, biscoff spread and vanilla extract into the large bowl with the blade attachment and process until combined. Fold the mixture into the whipped cream and chill for 30 minutes.
  6. Using a piping bag, pipe the cheesecake mixture onto the biscuit bases before returning to the fridge for a further 30 minutes.  When you're ready to serve, place half a lotus biscuit on top of each cheesecake.


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No Bake Biscoff Cheesecakes
Disclosure: I was sent a Magimix 4200xl in return for this recipe post. All thoughts are my own.
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Beth Sachs
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Double Ginger Oat Cookies

Double Ginger Oat Cookies


Double Ginger Oat Cookies
These yummy Ginger Cookies are a variation of by far and away the most popular recipe on the blog, my failsafe Golden Syrup and Oat Cookies. Both recipes make fab after school snacks or even breakfasts on the go!

You might have noticed I've been complaining on my facebook page recently about just how much food we are getting through each week. I swear my kids are all going through growth spurts at the same time, plus of course we have 3 (plus a surprise baby) guinea pig mouths to feed too (I obviously don't give them cookies). This week, in an effort to be more organised and save some money, I'm trying to bake some after school snacks that they can eat to bridge the gap between the end of school and dinner time. All of my lot are sports mad, even my three year old has swimming and ballet lessons now, so these little cookies are perfect for giving them a much needed boost of energy at that tricky 4pm time.

They keep pretty well in an airtight container, although my lot managed to finished the batch within 2 days. I think I'm onto a losing battle here!
Double Ginger Oat Cookies

TOP TIPS FOR MAKING THE DOUBLE GINGER OAT COOKIES

  • Add a handful of raisins or chocolate chips to the mixture before baking.
  • To make it extra gingery, replace the golden syrup with the syrup in the stem ginger jar.
  • These cookies freeze really well, so make a double batch and freeze half for another day.
  • To make these cookies extra pretty, dip in dark chocolate and sprinkle over some chopped nuts or crystallised ginger.

OTHER COOKIE RECIPES YOU MIGHT LIKE

Double Ginger Oat Cookies

DOUBLE GINGER OAT COOKIES


Yield: 18 CookiesPin it

Double Ginger Oat Cookies

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
A yummy oat based cookie recipe using ground ginger and chopped stem ginger in syrup.

ingredients:


  • 120g Butter
  • 85g Light Brown Sugar
  • 2 TBSP Golden Syrup
  • 120g Oats
  • 120g Self Raising Flour
  • 1/2 TSP Bicarbonate of Soda
  • 1 TSP Ground Ginger
  • 1 piece Stem Ginger in Syrup, chopped finely

instructions:


  1. Line 2 baking trays with baking parchment and preheat the oven to 190°c (170°fan).
  2. In a large pan, melt the butter, sugar and syrup over a medium heat.
  3. Take off the heat and add the oats, flour, bicarbonate of soda, ground ginger and chopped stem ginger. Mix thoroughly until combined.
  4. Place heaped teaspoons of the mixture onto the baking sheets and bake in the oven for 10 minutes. Cool on a wire rack.


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Double Ginger Oat Cookies

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Beth Sachs
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Blueberry Orange Cheesecake Bars (+ our family holiday to Tenerife)

Blueberry Orange Cheesecake Bars (+ our family holiday to Tenerife)


Blueberry Orange Cheesecake Bars
We're back home in Cornwall after a lovely week away in Tenerife. We stayed in Los Gigantes, a stunningly picturesque resort on the west coast of the island and couldn't have asked for better weather, food and scenery. Most importantly the kids had a fantastic time, were well behaved (usually!) and really enjoyed sampling traditional Canarian cuisine (particularly the papas arugardas or Canarian potatoes, which they had with EVERY SINGLE meal).
kids
The highlight of the trip (other than relaxing by the pool) was most definitely our ascent of Mount Teidi (the 3rd largest volcano on the planet) and despite a bit of altitude sickness, the views from the top of the cable car were out of this world. I'm not usually one to return to the same place twice but I have a feeling we will in this case. There is so much more of the island left to explore and 7 days just wasn't long enough!
Mount Teidi Cable Car
The hotel we stayed at was the 3* Globales Taimamo Tropical and I have to admit to being a bit apprehensive about staying here after reading some less than positive reviews on trip advisor. As it was, I'm not sure they stayed at the same place as we did! The staff were lovely, the pool area was fab for kids, accommodation basic but clean and the food very tasty. The moto of the story is don't always believe what you read on the internet!
Globales Taimamo Tropical
Back to reality and now that I've got through the 7 loads of holiday washing, I thought it was about time I updated the blog with a brand new recipe. It looks like we've bought the sun home with us as the weather forecast next week is for warm sunny days. Therefore, I thought these summery fruity blueberry and orange cheesecake bars would fit the bill. I made these cheesecake bars originally on a rare sunny day back at the beginning of March, born out of a need to use up some cream cheese and creme fraiche in the fridge. They turned out lovely and light with the fruity blueberries and orange zest complementing the creamy cheesecake perfectly.

These cheesecake bars really do make the perfect weeknight dessert for those warm sunny evenings around the corner.
Blueberry Orange Cheesecake Bars

TOP TIPS FOR MAKING THE CHEESECAKE BARS

  • Change the fruit by using raspberries and lemon instead. Strawberries would work well too.
  • Use ginger biscuits for the base instead of digestives for something a bit different.
  • Serve the cheesecake bars with clotted cream for an indulgent dessert.
  • The cheesecake bars can be frozen for up to 3 months, just pop them into a sealed container to prevent freezer burn.
  • If using straight away, store the bars in the fridge to ensure they stay firm.

OTHER CHEESECAKE RECIPES YOU MIGHT LIKE



Blueberry Orange Cheesecake Bars

BLUEBERRY ORANGE CHEESECAKE BARS


Yield: 12 barsPin it

Blueberry Orange Cheesecake Bars

prep time: 15 MINScook time: 52 MINStotal time: 67 mins
A fruity light cheesecake bar recipe flavoured with blueberries and orange.

ingredients:


  • For the Base:
  • 9 Digestives, crushed
  • 2 TBSP Light Brown Sugar
  • 55g Unsalted Butter, melted
  • For the Cheesecake:
  • 280g Cream Cheese
  • 150g Creme Fraiche
  • 2 Eggs, beaten
  • Juice and Zest of 1 Orange
  • 100g Caster Sugar
  • 125g Blueberries

instructions:


  1. Line a 20cm square tin with baking paper and preheat the oven to 170°c (150°c fan).
  2. Mix together the base ingredients, press into the tin and bake for 12 minutes, Remove from the oven and leave to cool.
  3. In a large bowl beat together the cream cheese, creme fraiche, eggs, orange juice and zest and sugar until thick and creamy. Stir through the blueberries.
  4. Pour the cheesecake mixture over the base and bake for 40 minutes. Leave to cool before putting in the fridge for an hour. Cut into squares.


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Blueberry Orange Cheesecake Bars



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Beth Sachs
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Join us on our annual Easter Egg Hunt (in sponsorship with Cadbury)

Join us on our annual Easter Egg Hunt (in sponsorship with Cadbury)


Cadbury Easter Egg Hunt
No Easter would be complete in this house without our annual Easter Egg hunt involving copious amounts of chocolate eggs of varying shapes and sizes. This year we were lucky enough to receive some yummy Cadbury Easter Eggs to include in our hunt and let's face it, Easter wouldn't be Easter without a Cadbury egg of some description (the Cadbury Easter Egg Super Hunt Pack -RRP £6.99- is particularly handy for all your Easter Egg Hunt needs!).
Cadbury Easter Egg Hunt
As well as the traditional family favourites, this year Cadbury's have added this super cute Peter Rabbit Dairy Milk Egg to the range, to celebrate the release of blockbuster motion picture Peter Rabbit (released on the 16th March). The Easter Egg retails at £6.99 which is amazing value considering you get a soft toy included too. My almost 11 year old still has a 'thing' for soft cuddly animals so took Peter under her wing straight away!
Cadbury Easter Egg Hunt
This time last year we were on holiday in the Lake District exploring Beatrix Potter's House and surrounding countryside which inspired her series of famous children's tales.
Beatrice Potter's House
Lowen and Rory loved exploring her small farmhouse (Hill Top House) and seeing with their own eyes the views that were depicted in her much loved books, including Peter Rabbit. It was absolutely beautiful and no wonder that it inspired Beatrix so much.
Beatrice Potter's House
Getting back to this years egg hunt, and hubby LOVES nothing better than hiding our family favourite Cadbury Mini Eggs around the garden for the kids to find. Luckily our much loved mini eggs now come in handy treat size packs so we don't have to worry about health and safety issues (like the time he hid mini eggs in the guinea pig hutch - the guinea pig is still alive you'll be pleased to know!).
Cadbury Easter Egg Hunt
Cadbury Easter Egg Hunt
Cadbury Easter Egg Hunt
To round off our early Easter celebrations we cracked open a Cadbury Egg n Spoon and held our very own egg and spoon race around the garden. The Oreo Egg 'n' Spoon eggs in particular are YUMMY.
Egg n Spoon race
Obviously I hid the Cadbury Creme Eggs from the kids so I could devour them all by myself once they had gone to bed.....I also found they go surprisingly well with red wine.
Cadbury Easter Egg Hunt
To help get you in the Easter spirit don't forget to download the brand new book - Tale of the Great Easter Bunny - which is a collaboration between Cadbury and Saturday's star Frankie Bridge. The downloadable book is a re-adaptation of the same story created by Cadbury 20 years ago and celebrates the Easter Bunny story over the Easter season. The story follows siblings Jack and Molly as they discover a series of mysterious clues and embark on an enchanting Easter Egg Hunt with the their parents Tom and Sarah....my kids loved it!

Cadbury are also holding lots of Easter Egg Hunts throughout the country over the Easter weekend. Here in North Cornwall there is one running from the National Trust shop in Boscastle (down by the harbour). To find out where your nearest Cadbury Easter Egg Hunt is then just enter your postcode on their Easter page.

Disclosure: This is a sponsored post for Cadbury. All thoughts are my own.
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Beth Sachs
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An Eggcellent Easter with M&S

An Eggcellent Easter with M&S


M&S Easter Eggs
It's chocolate egg time of year again and if you're looking for Easter Eggs that are a little bit special, you needn't look further than these gorgeous chocolate eggs and bunnies from M&S.

We were lucky enough to review a selection of their luxury Easter Eggs from big ones to really small ones. Here's what we thought of the selection we were sent.


Hand Painted Belgian Chocolate Egg £12

M&S Easter Eggs
A stunning hand painted egg crafted in exquisite Belgian chocolate, filled with mini Marc de Champagne shimmered truffles. This a proper adult egg and perfect for your loved one.


Dippy Egg £10

M&S Easter Eggs
The kids adored this cute dippy egg with it's caramel filled yolk. It's quite a large one so you'll need several sittings to finish it!

Quails Eggs £5

M&S Easter Eggs
My personal  favourite, these miniature quails eggs are just like mini eggs but bigger. Crispy candy shells filled with a milk and white chocolate centre and perfect for Mummy's who don't want to feel the guilt of eating a whole Easter egg! There are 12 in the pack so enough to last a few evenings after the kids have gone to bed. Or maybe just one if you're anything like me!


Milk Chocolate Bunny

M&S Easter Eggs
A smaller version of Bennett Bunny that we reviewed last year. This hollow milk chocolate bunny is great for smaller children and my nearly 3 year old loved biting the ears off.

Disclosure: I received a selection of Easter Eggs from M&S. All thoughts are my own.
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Beth Sachs
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Mini Egg Marshmallow Krispie Nests

Mini Egg Marshmallow Krispie Nests


Mini Egg Marshmallow Krispie Nests
This year is flying by! I really can't believe we're less than a month away from Easter. During the recent snowy weather, the kids and I got creative in the kitchen and developed some yummy Easter treats with our all time favourite Easter confectionery, Mini Eggs! These cute marshmallow krispie nests were one of our creations and they make a great rainy (or snowy!) day activity for kids. We filled the nests with chocolate spread and mini eggs but of course you could try other fillings and sweets.

The nests will keep for up to 5 days in a sealed container (if they are left out too long the krispie bits will soften), so a great one for making ahead of time.
Mini Egg Marshmallow Krispie Nests

TOP TIPS FOR MAKING THE MINI EGG NESTS

  • When trying to get the nests out of the muffin tin, use a metal teaspoon to ease them out gently. Freezing them will help.
  • If you're not keen on chocolate spread, use Biscoff spread or jam instead.
  • Replace the mini eggs with other sweets if you wish.

OTHER EASTER RECIPES YOU MIGHT LIKE

Mini Egg Marshmallow Krispie Nests

MINI EGG MARSHMALLOW KRISPIE NESTS


Yield: 18 nestsPin it

Mini Egg Marshmallow Krispie Nests

prep time: 20 MINScook time: total time: 20 mins
Quick and easy krispie marshmallow Easter nests with mini eggs.

ingredients:


  • 45g Butter
  • 300g White Marshmallows
  • 6 Cups Rice Krispies
  • Groundnut oil to grease muffin tin
  • 8 TBSP Chocolate Spread
  • 36 Mini Eggs

instructions:


  1. Grease 1 x 12 hole muffin tin and 1 x 6 hole muffin tin. Set aside.
  2. In a large pan, melt together the butter and marshmallows over a low heat until combined. Take off the heat.
  3. Stir through the rice krispies then place spoonfuls of the mixture into the muffin tins. Push the back of the spoon into the middle of them to create a nest for the eggs.
  4. Place the krispie nests into the freezer for 30 minutes before easing out carefully with a spoon.
  5. Warm the chocolate spread in the microwave for 10-20 seconds to soften then spoon into the nests and top with the mini eggs.


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Mini Egg Marshmallow Krispie Nests
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Beth Sachs
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