Rolo Caramel Cheesecake

Biscuit Base

– 150g Digestives
– 150g Foxs Vanilla Crunch biscuits
– 125g butter
Cheesecake Filling
– 500g cream cheese, I used 250g mascarpone, 250g full fat Philadelphia – 1 tsp vanilla extract
– 100g icing sugar
– 150g caramel – I use Carnations Caramel
– 300ml double cream (buy a 600ml tub)
– 175g Rolo sweets, chopped up
Decorations
– Caramel drizzle
– Rolo sweets
– Whipped vanilla cream

Method

Melt butter in Large Micro Cooker.

Use Manual Food Processor to blitz both sets of biscuits into crumbs.

Blend with butter and press firmly into Springform Pan. Chill in fridge (or freezer).

Pour double cream into Small Batter Bowl and whisk until stiff peaks form using Double Balloon Whisk.

In 2 litre Stainless Bowl, whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth using Stainless Whisk.

Fold double cream into the cheese mixture. Do this carefully to maintain the lightness.

Chop Rolos into chunks using the Food Chopper.
 


Add Rolos carefully into mixture.
 


Spread mixture over biscuit base. Pop back into the freezer until set or leave in fridge for 5-6 hours or overnight.

Pour remaining double cream into Small Batter Bowl and whisk until stiff peaks then fill Easy Accent Decorator with closed star tip.





Decorate the cheesecake with leftover caramel, cream stars and any spare Rolos

Warm Chocolate Hazelnut Cake

Just found this recipe from when I first started PC-ing.  I may need to try it out, purely for research purposes, you understand.  🙂

 55 g (2 oz) hazelnuts

 375 g (13 oz) hazelnut chocolate spread, divided

 300 ml (1/2 pint) water

 4 tablespoons sunflower oil

 3 eggs

 1/2 teaspoon vanilla extract

 1 packet (500 g) devil’s food cake mix

 55 g (2 oz) plain chocolate chips, coarsely grated (optional)

Vanilla ice cream or whipped cream and prepared fresh fruit such as strawberries, blueberries and raspberries (optional)

1. Brush bottom and sides of Rice Cooker Plus with oil using Chef’s Silicone Basting Brush. Coarsely grate 25 g (1 oz) of the hazelnuts into rice cooker using Deluxe Cheese Grater, turning rice cooker to coat completely. Allow excess grated nuts to evenly coat bottom; set aside. (If hazlenuts are chopped already, will not have to do this step)

2. Place 200 g (7 oz) of the hazelnut chocolate spread in Classic Batter Bowl. Microwave on HIGH 30-40 seconds or until slightly melted. Gradually add water, whisking using Stainless Whisk. Add oil, eggs and vanilla extract; whisk until smooth. Add cake mix and coarsely grated chocolate chips; whisk 2-3 minutes or until smooth and thick.

3. Pour cake mixture into prepared rice cooker, spreading evenly. Do not cover with lid. Microwave on HIGH about 9 minutes or until a skewer inserted into centre comes out clean (cake may appear slightly wet on top – do not over-cook cake). Remove cake from microwave; let stand 5 minutes. Invert cake onto large plate. Place remaining hazelnut chocolate spread in Prep Bowl and microwave on HIGH 1-1 1/2 minutes or until melted and warm, stirring after every 30-second interval; spread or drizzle over top and sides of cake. Coarsely chop remaining hazelnuts using Food Chopper; sprinkle over cake. Serve immediately using Slice ‘N Serve®; serve with ice cream and fruit, if desired.

The most dangerous cake in the world

This cake has been referred to as the most dangerous cake in the world.  Do you know why?  It’s because you now know that you are never going to be any more than 5 minutes away from the most delicious chocolate cake.  It goes beautifully in the 500ml prep bowls and serves 2-3.  However, as I found yesterday, it only serves one on a ‘drown your sorrows’ sort of day!

Mix 4 tbsp self raising flour, 4 tbsp sugar and 2 tbsp cocoa in a mug.

Add one egg and mix.

Stir in 3 tbsp milk, 3 tbsp vegetable/sunflower oil and a few drops of vanilla.  Feel free at this point to swap the vanilla for orange or mint extracts, add 2 tbsp of chopped nuts or chocolate chips or raisins or mini marshmallows or chunks of cookies.  Or all of the above! Go wild!

Stir.  Place in microwave.  Cook for 4 minutes.  Eat.

After Eight Croissant Pudding

After Eight Croissant Pud – recipe is for the mini baker, but I would double up and use the Square Baker every time!!  No photos because it never lasts long enough!

After Eight Croissant Pudding

3 butter croissants

8 After Eight mints, roughly chopped

250ml semi skimmed milk

150ml half fat thick cream

2 medium eggs

¼ tsp vanilla extract

2 tsp golden caster sugar, for the top

To serve; 1tbsp icing sugar for dusting

Method

Preheat the oven to 180°C. Grease the Mini Baker if new.

Cut the croissants into bite sized pieces and arrange in the dish, scattered with the After Eight mints.

Beat the milk, cream, eggs and vanilla in the Classic Batter Bowl.

Slowly pour the mixture over the croissants and sprinkle with sugar.

Bake for 25 – 30 minutes until the custard is softly set (has a slight wobble) and the top is puffy and golden. Dust with icing sugar and serve warm.

This is fabulous when made with slices of Panettone instead of croissant. You can prepare it a little in advance and keep in the fridge until ready to bake.

You may wish to double up on the quantities and make in the Square Baker, depending on numbers/how hungry you are!

Tiramisu Brownie Trifle

The Pampered Chef ® Tiramisu Brownie Trifle

I knew I had a recipe for a brownie trifle somewhere, but I couldn’t find it! So pleased that I managed to find it again. Now I just need to make it and take a photo to share with you.  I last made this at a show back in 2010!!

60 ml sunflower oil, plus extra for greasing

2 packets (415 g each) chocolate fudge brownie mix

150 ml cold water

2 eggs, beaten

5 tablespoons (non-creamy) coffee liqueur, divided

80 g dark chocolate (70% cocoa solids), broken into chunks, divided600 ml whipping cream, whipped to form fairly firm peaks, divided

3 tablespoons strong instant coffee granules

2 tablespoons hot water

500 g mascarpone cheese

1. Preheat oven to 180°C/fan 160°C/Gas 4. Lightly grease Medium Sheet Pan with sunflower oil and line base with non-stick baking paper; set aside. Place brownie mixes, cold water, 60 ml sunflower oil and the eggs in Stainless 6-Litre Mixing Bowl; mix thoroughly. Pour mixture into prepared pan; level surface. Bake 25–30 minutes or until tip of a sharp knife inserted into centre comes out clean. Remove pan to Stackable Cooling Rack; cool brownie in pan 10 minutes. Invert brownie onto cooling rack and remove pan; cool completely. Remove lining paper.

2. Transfer brownie to Large Grooved Cutting Board; cut into 2.5-cm cubes using Pizza Cutter (do not separate cubes). Using Chef’s Silicone Basting Brush, evenly brush brownie with 3 tablespoons of the coffee liqueur. Finely chop 70 g of the chocolate using Food Chopper; set aside.

3. Spoon some of the whipped cream (about 75 g) into Easy Accent® Decorator fitted with open star tip (so decorator is about 1/3 full); set aside. Place coffee granules in Prep Bowl, add hot water and stir well until coffee is dissolved; stir in remaining liqueur. Soften mascarpone cheese in Stainless 4-Litre Mixing Bowl using Master Scraper. Gradually stir in coffee-liqueur mixture until well combined. Add chopped chocolate and gently fold in remaining whipped cream until thoroughly mixed.

4. To assemble trifle, place one-third of the brownie squares into Trifle Bowl. Spread one-third of the mascarpone mixture evenly over brownies. Repeat layers two more times. Pipe reserved whipped cream in lines across top of trifle. Grate remaining chocolate over whipped cream using Rotary Grater. Serve immediately or refrigerate until ready to serve.

Yield: Serves 16 Per serving: per serving: Energy 1794kJ/432kcal; Protein 4.4g; Carbohydrate 29.2g; Sugars 17.7g; Fat 33.6g; Saturated Fat 20.4g; Fibre 0.1g; Salt 0.7g Cook’s Tip: To save time on preparation, the brownie can be made the day before, cooled and stored in an airtight container, until you are ready to assemble the trifle.

Chocolate Ribbon Croissant Pudding

300 g croissants (about 6-7 medium or 4-5 large croissants), cut into 2.5-cm cubes, divided
100 g plain chocolate (70% cocoa solids), coarsely chopped
6 eggs
550 ml single cream
140 g plus 2 tablespoons caster sugar, divided
3 teaspoons vanilla extract
Melted plain chocolate (70% cocoa solids), to decorate (optional)

Preheat oven to 180°C/fan 160°C/Gas 4. Lightly spray Square Baker with sunflower oil; set aside. Using Forged Utility Knife, cut croissants into 2.5-cm cubes; set aside. Coarsely chop chocolate on Cutting Board using Food Chopper; set aside. Whisk together eggs, cream, 140 g of the sugar and vanilla extract in Classic Batter Bowl using Stainless Whisk.

Place half of the croissant cubes into prepared baker; scatter with chopped chocolate and top with remaining croissant cubes. Carefully pour egg mixture evenly over croissants, scraping any remaining egg mixture into baker using Small Mix ‘N Scraper®; let stand 10 minutes. Sprinkle top with remaining 2 tablespoons sugar using Adjustable Measuring Spoons.

Bake 30-35 minutes or until top is deep golden brown and egg mixture is set in centre. Remove from oven; stand 10 minutes before serving. Drizzle with melted chocolate, if desired. Cut into portions and serve using Mini-Serving Spatula.

Yield: Serves 10-12
Per serving: (serving 12): Energy 1176 kJ/280 kcal; Protein 6.4 g; Carbohydrate 27 g; Fat 16.9 g; Saturated Fat 9 g; Fibre 0.6 g; Salt 0.4 g
Cook’s Tip: Buttery croissants make this bread pudding-style dessert rich but with a light texture. The top of the pudding is sprinkled with sugar to form a lovely crunchy crust.

You could also add some Baileys, or some orange zest/orange chocolate, if you’d prefer a slight variation on the theme!
© null The Pampered Chef used under license.

Chocolate fudge slice

I recently found this recipe again in my old cookbooks, and I remember making it at school, but I have no idea where the recipe came from.  We made it last week, but then we had to make it again, just to double check it still worked! 😉  I’ve called it a Chocolate Fudge Slice here, but it could quite easily be called a Chocolate fudge brownie baked cheesecake!

300g butter

150g crushed biscuits (I used digestives)

150g brown sugar

200g plain flour

1 tsp baking powder

40g cocoa

200ml milk

Melt 100g butter in the microcooker and then stir in the biscuits (finely crushed in the Food Chopper).  Ensure all the biscuit is coated and then press into your baking tin.  I used the stoneware Mini Baker, but you could also use the Round Covered Baker or Springform Pan.

Beat remaining butter and sugar until creamy.  Add flour, baking powder and cocoa, stir in milk and mix well.

Spread over biscuit base and bake at 180C for 45 minutes, or until skewer comes out clean.

Cornflake Crispies

I know, I know, not really a recipe, but I much prefer these to the ones just with melted chocolate.  As children, we used to add fewer cornflakes, so that there would be a thick layer of solid chocolate on the bottom!  🙂

Obviously, you could also make these with rice crispies, or bran flakes, if you wanted to make an Easter nest bun.  Just add mini eggs!

100g butter

75g chocolate

2 tbsp. cocoa

2 tbsp. golden syrup

Cornflakes.

Melt the butter and chocolate in the Large Microcooker, then add the syrup and cocoa.  Mix until you get a smooth, glossy, chocolatey sauce.  Add as many cornflakes as you want, stirring to ensure they all get fully coated.  Scoop into bun cases in the muffin tin and place in fridge for as long as you can resist, or until set. 🙂

Amazing Creme Egg Brownies!

185g unsalted butter

185g best dark chocolate

85g plain flour

40g cocoa powder

3 large eggs

275g golden caster sugar

6 Cadbury’s Crème eggs cut in half.

Preheat the oven to 160C and grease a Brownie Pan.

Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.

Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.

Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.

Pour into the Brownie tin and cook for 10 minutes then take out of the oven and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.

Leave to cool before removing from tin.

Gloriously Naughty Chocolate Fudge Dessert Chocolate Fudge

Sauce

12tbsp golden syrup

8oz light brown sugar

2oz butter

6 tbsp cocoa powder

8tbsp of double cream

Sponge Pudding

4oz butter

6oz self raising flour

3 tbsp cocoa powder

4oz soft light brown sugar

2 eggs

4 tbsp milk

Sauce

Measure golden syrup & double cream in Measure All Cup.

Measure cocoa powder with Measuring Spoons. Place all fudge sauce ingredients into classic batter bowl.

Microwave for about 1 ½ minutes on High. Mix well. Put half into a Simple Additions Small Square Bowl.

Sponge Pudding

Melt the butter in the large micro cooker on Medium

Add all the other ingredients and mix using the Small Mix ‘n Scraper.

Use the Large Scoop to put mixture over fudge sauce to create a cover and cook for 6 mins on High

NB carefully put one scoop at a time around the edge creating another circle which will hold down the sauce and then just put the remaining in the middle to cover the sauce.

When it is cooked turn it upside down onto Dots Medium Round Bowl. Serve with the extra sauce (reheated if necessary) and double cream or vanilla icecream. Mmmmm.