Hey everyone! I have been wanting to make an Oreo/ cookies and cream style cheesecake for a really long time and I felt like there were so many recipes out there and I kind of wanted to make my own inspired recipe of it. So I’m here, today, with: a Cookies and Cream cheesecake.
3 packs of Oreos (or anything similar) 250 gr. Cream cheese
200 gr. Powdered sugar (or as much sweetness as you want)
1 teaspoon Milk
50 gr. Butter melted*
1 tablespoon Vanilla
200 ml Double cream
How to make it
The very first thing I did was whip up the double cream until stiff and then put that in the fridge (this is important to keep it stiff) I then started separating 1,5 packs of the cookies (putting the cream in a bowl and putting the cookie parts in another one). I mixed the cream bits with the milk and then put that in the microwave until melted. It separates a little bit but that’s okay. I put the cookie bits into a zip lock bag and crushed them with a wooden spoon until little crumbs.
I put the cookies crumbs back into the bowl and mixed it with the butter (*= I used 50 gr. but it’s really up to you on how much you want the crumbs to stick together. I just wanted them to lightly still fall apart so I only put 50 gr.)
I layered the bottom of a deep-dish with the crumbs and kind of pressed the into the dish with a spoon and put that in the fridge to set. I put the cream cheese into a bowl together with the vanilla and the cream (from the cookies) and mixed that until soft I then added the whip cream bit by bit to not deflate. I also crushed the remaining Oreos into 4 and put those into the mixture.
Just pour the cream cheese mixture on the cookie bottom (hehe bottom) and to finish off for some decoration, I split some of the cookies in half and some in quarters and just pressed them into the mixture. Just leave it in the fridge until serving to set (or at least 30 min).
I hope you guys give this a try and enjoy it as much as I did! And I’ll write to you in the next post!
Sara, Out 🙂
Hey Everyone! Today I’m going to share another one of my favourite recipes: Chocolate Coffee Cake. I’ve always really enjoyed cooking and baking and experimenting all kinds of things and this was one of my creations. I usually never measure anything and kind of do everything by eye. This time however, I wanted to make the recipe perfect with all the measurements so that I could share it with you guys. This cake is the perfect balance between chocolate and coffee in my opinion, it tastes like both but not too much. If you want to know how to make this, just keep reading!
- 50 gr. Granulated sugar (or not, depended on sweetness)
- 200 gr. Flour
- 50 gr. Cocoa powder
- 1 can of Sweetened condensed milk
- Pinch of Salt
- 1 teaspoon of Baking powder
- 1 tablespoon of Vanilla aroma
- 1 teaspoon of Coffee aroma
- 1 small Egg
- 200 gr. Unsalted butter, softened
- 200 gr. Powdered sugar
- 1 teaspoon of Coffee aroma
- 1 teaspoon of Vanilla aroma
- Little bit of milk
How to make the cake I start off by preheating the oven to 180⁰C/ 350⁰F and then lining a round baking tin with butter and parchment paper. I believe my baking tin was 8’’ but I’m not sure, I think any baking tin will do though.
After preparing that, I mixed all the dry ingredients together and poured the egg, milk and vanilla and coffee aroma in that. Just mix everything together, it is a little bit thick so make sure you really mix everything that gets kind of stuck on the bottom. I then poured the mixture into the tin and baked it for around 25-30 minutes.
Once I took the cake out of the oven I just cut it in half and put both halves on a plate to cool them off. To make the buttercream frosting I just mixed all the ingredients together, the amount of milk used depends on the thickness you want the frosting to be. Just kind of adjust the buttercream to how you want it flavoured as well, whether you want more vanilla or not etc. Once the cake was completely cooled I spread the frosting on one half of the cake and then I put the other half on top and frosted the top of the cake as well as the sides.
To decorate, I simply just sifted some cocoa powder over the top and left the sides to show the frosting. Now just grab a cup of tea, a slice of cake and enjoy!
Hope you guys enjoyed today’s post! And I hope you guys will give it a try, it’s certainly worth it!
Sara, out 🙂
Hey everyone! Today I decided to share a roasted vegetables recipe with you guys. It’s super tasty and super quick and easy to prepare. I really like to have vegetarian meals sometimes, they’re healthy and tasty. You can pair this recipe with anything you’d like for a meat option of course.
- 1 butternut squash
- 1 onion
- 3 cloves of garlic
- 2-3 little potatoes
- Half of a courgette
- Few tablespoons of olive oil
- Herbs to preference
How to make this
First pre-heat your oven (200⁰C – 390⁰F) I start out by peeling the onion and the garlic cloves as well as taking of the skin from the squash, courgette and potatoes. You can also add more vegetables or different than the ones I used of course. After this I cut all the veggies in medium sized chunks (bigger veggies take longer to cook but everything shrinks and will already become small so cutting them small will make them tiny).
Next put all the veggies on a baking tray and sprinkle with the herbs (I usually put Italian herbs and salt, the pictures are from when I did it with dried parsley, paprika powder and salt and spread the oil evenly over all the vegetables. Then just put the veggies in the oven and roast them for about 30-40 minutes, I just roast them until they are soft and the pieces of onion kind of separate from each other as well as the butternut squash soft (or roast until they feel offended).
I like pairing this with rice or spaghetti and tomato sauce (kind of like vegetarian spaghetti Bolognese). Here I paired it with scrambled egg and spiced roasted chickpeas. Bon appétit !
Sara, out 🙂
Hey everyone! Today I wanted to share with you my recipe for a Cozy Cinnamon Caramel Latte (the one mentioned in my October faves post). The name is pretty self-explanatory but it’s so worth sharing. So here we gooooo:
whip cream (optional)
How to create this mug of heaven
I start of by putting the caramel and a little bit of cinnamon in the coffee without the milk, this just gives the caramel some time to melt into the coffee. Then I just add the milk and but some whipped cream on top and a little bit more cinnamon on top. I did put marshmallows on the ingredients list but for some reason I can’t find marshmallows here in any supermarket so I don’t put some on my, but for the whole cozy factor, it’s mainly a suggestion 🙂
I know this was kind of short but I really wanted to share this recipe with you so ye. I really hope you enjoyed today’s post and I hope you’ll give this a try! I don’t like caramel but yet I really like this so even if you don’t like caramel, you might enjoy this. I’ll write you in the next post :).
Also: drink with cookies ❤