Kenwood Christmas Menu: No Bake Chocolate Orange Cheesecake

No Bake Chocolate Orange Cheesecake
This is the second installment in my Kenwood Christmas Menu feature. This weeks theme was preparing the pud......however as most of my family aren't Christmas Pudding lovers I decided to make an alternative Christmas themed dessert using my Kenwood Chef Titanium.

This Chocolate Orange Cheesecake is no bake and so easy that even my husband could make it.....I think! I used the Kenwood Chef Processor attachment to blitz the biscuits and then the standard bowl and paddle attachment to mix the cream cheese and chocolate together. I've used a combination of dark and milk chocolate but if this is for adults only I would probably use all dark chocolate.

Don't forget to have a look at what Karen at Lavender and Lovage, Sian at Fishfingers for Tea, Becs at Lay The Table and Eliza at The Recipe Blog have created this week too.

No Bake Cheesecake
Yield: 10

No Bake Chocolate Orange Cheesecake

No bake chocolate orange cheesecake recipe
prep time: 30 minscook time: total time: 30 mins


  • 175g Digestives
  • 50g Butter, melted
  • 50g Milk Chocolate Drops
  • 200g Milk Chocolate
  • 200g Dark Chocolate
  • 300g Cream Cheese
  • 200g Mascarpone
  • Orange, zested
  • Whipped cream and melted dark chocolate to serve


Step 1: Line a 20cm springform tin with baking parchment.
Step 2: To make the base blitz the digestives in a processor then add the melted butter and chocolate chips - pulse until combined. Press into tin and chill for 20 minutes.
Step 3: To make the topping melt the milk and dark chocolate (I do this carefully in the microwave) and set aside to cool.
Step 4: In a standing mixer, mix together the cream cheese and mascarpone until combined then pour in the melted chocolate and orange zest. Once combined pour into tin and leave to set in fridge (overnight preferably). Serve with whipped cream and melted dark chocolate.

Beth Sachs (Jam & Clotted Cream)

Kenwood Christmas Menu - Chocolate Chestnut Squares

Chocolate Chestnut Squares

I'm one lucky blogger. Kenwood kindly chose Jam and Clotted Cream to take part in their Christmas Menu Blogger campaign. This meant I got sent a very big early Christmas present - a brand spanking new Kenwood Chef Titanium. A big thank-you to Kenwood.

Over the coming four weeks I, along with Karen at Lavender and Lovage, Sian at Fishfingers for Tea, Becs at Lay The Table and Eliza at The Recipe Blog will be creating festive recipes using the Kenwood Chef under the following themes:
Week 1 - Getting Ready (favourite recipes for delicious wintry treats in the run up to Christmas).
Week 2 - Preparing the Pud (recipe for an extra special Christmas dessert)
Week 3 - All the Trimmings (recipes for accompaniments to the big Christmas feast)
Week 4 - The Main Event (I'm planning a vegetarian centrepiece)

This weeks recipe is a festive chocolately square using chestnuts and dried cranberries to give an extra special Chrismassy spin. The bonus with these squares is that they can be frozen so make batch now, freeze then just pull out of the freezer the day before you want to eat them. They are brownie like in texture with just the right amount of gooeyness. If you fancied you could add other types of fruit and nut - pecans, walnuts, raisins. Be as creative as you want.

Chocolate Chestnut Squares
Yield: 16

Chocolate Chestnut Squares

A moist chocolate cake with chestnuts
prep time: 10 minscook time: 20 minstotal time: 30 mins


  • 140g Dark Chocolate (70% cocoa)
  • 115g Butter
  • 225g Caster Sugar
  • 170g Plain Flour
  • 1/2 TSP Baking Powder
  • 200g Chestnut Puree
  • Eggs, beaten
  • 50g Dried Cranberries


Step 1: Preheat the oven to 170°c and line a 20cm square tin with baking paper.
Step 2: Melt the butter, chocolate and sugar in a pan on a low heat. Set aside to cool for a few minutes.
Step 3: In the bowl of your mixer sift in the flour and baking powder. Add all the other ingredients then mix on a low speed for a few minutes until everything combined.
Step 4: Pour the cake batter into the tin and bake for 20 minutes. Leave to cool in the tin before cutting into squares. Dust with icing sugar.

Beth Sachs (Jam & Clotted Cream)

Chocolate Spotty Traybake for Pudsey

Choc Traybake

A quick and easy chocolate traybake for Children in Need.

Chocolate Traybake
Yield: 20

Chocolate Spotty Traybake

Chocolate Spotty Traybake for Children in Need
prep time: 20 minscook time: 35 minstotal time: 55 mins


  • 250g Butter
  • 300g Golden Caster Sugar
  • 1TSP Vanilla Extract
  • 3 Large Eggs, beaten
  • 200g Self Raising Flour
  • 50g Cocoa Powder
  • 100g Milk Chocolate Drops
  • 85g Butter
  • 85g Caster Sugar
  • 200g Condensed Milk
  • 50g Milk Chocolate Drops
  • 20 White Chocolate Buttons


Step 1: Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180°C/160°C fan/gas 4. 
Step 2: Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.
Step 3: For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, then place white choc buttons on top.

Beth Sachs (Jam & Clotted Cream)

Giveaway: Beouf Bourguignon Seasonal Box from Knorr

Beouf Bourguignon Seasonal Box from Knorr

For your chance to win a Beouf Bourguignon seasonal box from Knorr (in association with Forman and Field) containing the following....

  • 800g beef brisket
  • 200g pearl onions
  • 200g wild mushrooms
  • unsmoked bacon
  • 125ml port
  • leek and celery
  • thyme and parsley
  • Bolney Estate Lychgate Red Wine
  • Knorr Rich Beef Stock Pot
....just follow the instructions below

To enter:
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. UK entrants only
For more information on how to enter blog giveaways using Rafflecopter please see this short video.
Please remember you need to complete the mandatory entry first - which is a blog comment.
Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this.

*Rafflecopter Widget Removed - Competition Closed*
Beth Sachs (Jam & Clotted Cream)

Banana Blondies

Banana Blondies

I inevitably end up with overripe banana's in my fruit bowl at the end of the week and after getting a bit bored with my usual banana bread recipe I went in search of something a bit different. What I found was a lovely recipe for Banana and Cinnamon Blondies on Ren's blog. However, the kids are not great fans of cinnamon so I adapted the recipe from the original and these are what I ended up with. Lovely, moist bananary squares - perfect for a mid morning snack.

Banana Blondies
Yield: 12

Banana Blondies

An easy banana blondie recipe using up over ripe banana's
prep time: 10 minscook time: 35 minstotal time: 45 mins


  • 125g Butter
  • 325g Light Brown Sugar
  • 2 small Eggs, beaten
  • 1 TSP Vanilla Extract
  • 150g Self Raising Flour
  • 1/4 TSP Salt
  • 25g Ground Almonds
  • 3 small Over-ripe Banana's, mashed


Step 1: Preheat the oven to 180°c and line a 20cm square tin with baking paper.
Step 2: Melt the butter and sugar in a pan. Take off the heat.
Step 3: Beat in the eggs, banana's and vanilla extract then sift in the flour. Stir in the ground almonds and salt and pour into prepared tin.
Step 4: Bake for approx 35 minutes. Cool completely in tin (I leave overnight) before cutting into squares.

Beth Sachs (Jam & Clotted Cream)

Chocolate Clementine Brownie Cake

Chocolate Clementine Brownie Cake

Chocolate Brownie Cake
Yield: 12

Chocolate Clementine Brownie Cake

A chocolate clementine brownie cake
prep time: 15 minscook time: 30 minstotal time: 45 mins


  • 100g Butter
  • 175g Golden Caster Sugar
  • 75g Light Brown Sugar
  • 100g Dark Chocolate
  • 1 TBSP Golden Syrup
  • Eggs, beaten
  • 100g Plain Flour
  • 1/2 TSP Baking Powder
  • 2 Heaped TBSP Cocoa Powder
  • Clementines, zested


Step 1: Preheat oven to 180°c and line a 20cm tin with baking paper.
Step 2: In a pan melt the butter, sugars, chocolate and syrup together. Set aside for a minute.
Step 3: Beat the eggs then add to the slightly cooled mixture along with the rest of the ingredients.
Step 4: Bake in the oven for 30 minutes, cool for at least 30 minutes before slicing.

Beth Sachs (Jam & Clotted Cream)
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