Ζαχαροπλαστεία Παράδεισος

Easy No bake strawberry cheesecake: Makes 12 servings

What you need:

• 250g digestive biscuits
• 100g butter , melted
• 1  vanilla pod
• 600g soft cheese
• 100g icing sugar
• 284ml pot double cream

• 400g punnet strawberries , halved and stoned
• 25g icing sugar

Make!

1. EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
2. Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
3. Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
4. Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
5. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Recipe via: http://www.bbcgoodfood.com/recipes/4653/strawberry-cheesecake-in-4-easy-steps-

(Source: zakharoplastio.blogspot.co.uk)

Lemon Rhubarb Mascarpone Mousse Cake 

Click the photo for the recipe link

½ cup butter, room temperature
1 cup sugar
2 eggs
1 ¾ cup pastry flour
2 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
¾ cup milk
2 tsp. vanilla
½ cup blueberry puree (recipe below)

Preheat oven to 350 degrees.  Line 12-18 cupcake pans with paper liners (or 24+ minis).

Whisk together flour, baking soda, baking powder, and salt in a mixing bowl; set aside.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. Add vanilla.  Add flour mixture, alternating with milk. Beat on medium speed to create a cake-like batter . Stir in puree until incorporated and the batter turns blue. Using an ice cream scoop, add into paper liners until ½ to 2/3 full. Bake for 20 minutes or until toothpick inserted in center comes out clean (10-12 min for minis). Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, decorate accordingly.

Blueberry Puree
2 cups  fresh thawed
¼ cup sugar
1 Tbsp. cornstarch

To prepare filling, combine 2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator. (You will have more than you need for the cupcake batter.)

the-cupcakerie:

Banana Nutella Cupcakes by ginny_j

(via ilovedessert)

Oreo Cheesecake Bites via Cooking Glassy

Yields about 30

Ingredients:

33 Oreos, divided

4 oz. cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1 cup heavy cream

3/4 cup milk

1 (3.4 oz) pkg cheesecake flavored instant pudding mix

30 mini Oreos

Directions:

In a mixing bowl, using an electric hand mixer, whip together cream cheese, powdered sugar and vanilla until smooth. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes until very thick. Freeze mixture for 5 minutes. Meanwhile, place 3 large Oreos in a ziploc bag, seal bag and crush Oreos finely using a rolling pin (alternately you can do this in a food processor). Stir crushed Oreos into cheesecake mixture. Pipe cheesecake mixture over 30 large Oreos, then top each one with a mini Oreo. For best result serve immediately (store in refrigerator if not used immediately).

Little bites of heaven!

Banana Split Bites via Baker’s Royale.

• Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section. 
• Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.
• Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry. 

Gorgeous pink ruffle buttercream cake, yum!

(via youifitkillsmee)