Baked Vanilla Cheesecake

Fancy doing an impressive dessert that will definitely please the crowd but do not want to spend hours in the kitchen. A rich and creamy baked cheesecake will certainly do the job. This is the classic recipe for a baked cheesecake that is a rich and creamy vanilla taste to it followed by the nice crunch of a simple biscuit base.


  • 150 g biscuit crumbs (I used nice biscuits)
  • 50 g butter


  • 400 g cream cheese (full fat)
  • 200 g caster sugar
  • 4 eggs
  • 40 g plain flour
  • 150 ml soured cream
  • 1tsp vanilla extract


  1. Pre heat oven to 170⁰ C.
  2. In a food processor mix together the butter and biscuit crumbs.
  3. Press the mixture firmly into the base of a pie tin and chill whilst preparing the filling.
  4. Beat together the cream cheese and sugar until smooth.
  5. Add the eggs, one at a time, mixing on low speed after each addition until just blended.
  6. Stir in the flour, soured cream and vanilla extract.
  7. Bake for 1 hour or until firm.
  8. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving.

Bakewell Tart

Bakewell Tart is a popular English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds. This is a simply recipe to recreate your version of this classic treat. And trust me it is a crowd pleasure.

For the shortcrust pastry
175g/6oz plain flour
75g/2½oz chilled butter
2-3 tbsp cold water
For the filling
1 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds

To make the pastry:

Place the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the water, mixing to form a soft dough.
Roll out the dough on a floured surface and using a pie dish roll out pastry into dish.
Leave in the fridge to chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Pierce holds all over tart then bake for about 15 minutes

For the filling

Spread the base of the flan generously with raspberry jam. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

Bake for about 35 minutes. Then slice up and serve


Banoffee Cups

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These wonderful little cups are a twist on the usual banoffee pie. A perfect little treat for a party, friends, family, flatmates, or just craving something simple for yourself. A must for all banoffee fans. Delicious shortbread caramel crunch with soft banana centre top of with a light whipped cream topping with a hint of chocolate. Can you say yum!

1/2 cup softened butter
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
1-14 oz. can sweetened condensed milk
1-2 whole ripe bananas
Whipping Cream or Double Cream for topping
Chocolate to decorate

Preheat oven to 350 degrees.
Line an 8×8 glass dish with parchment paper and cover completely with butter (or it will stick massively) and set aside.
In large bowl, combine butter, sugar, flour and vanilla until dough forms.
Press evenly into the bottom of prepared dish.
Bake 10 minutes.
Remove from oven and gently pour sweetened condensed milk evenly over hot cookie base. Reduce oven temperature to 325 and bake 15-17 minutes more until milk darkens and turns into toffee.
Remove from oven and cool to room temperature.
Using the foil or parchment, lift bars out of glass dish. Can cut into bars later or can scoop into cups to make it ready to serve.
Slice bananas and place over top of toffee.
Spread whipped cream over top of bananas and chocolate. Then refrigerate.
Now all ready to serve

Traditional Pumpkin Pie

Traditional Pumpkin Pie

Yet again this year I’m at university for Halloween, and I must admit that I truly miss American Halloween’s (we go full out) and I look forward to being able to celebrate it again. For now however I’m using some amazing memories I have of it to keep my spirit alive. One of those being making/ having pumpkin pie and this is what kick starts the holiday season for me. So my family was making their way to university to visit me and what better way to surprise them then to make them a pie. I had to use some substitution and use different equipment then what Im use to but I got great reviews.

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin (in the UK can purchase at Waitrose or can make it with fresh pumpkin)
  • 1 can (12 fl. oz.) Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I used Sainsbury’s rolled pastry, but if i was home would have made it by scratch)
  • Whipped cream (in America would be cool whip, but pretty much the same)


  • Mix sugar, cinnamon, salt, ginger and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  • Pour into unbaked pie shell.
  • Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F
    Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
    Cool for 2 hours. Serve immediately or refrigerate.
    Top with whipped cream before serving.

It is for you…

It is for you...

I want to honor today as it is one great woman’s Birthday… my Grandma Teresa. I know she would have loved this, but I know she is in a much better place. My nana was everything to me, she was one hard-working, determined, clean, structure, a wonder wife, friend, grandma, sister, mother, aunt, and just an amazing person. Her personally was brighter then any other and should would only spread kindness through her smile. I am so blessed that I was able to make fabulous memories with this woman.
There wasn’t really any food that she did not eat, but dessert i think was her favourite.
So at university Im going to give my friends a taste of what she would have happily shared with everyone.
I took an interpretation of Banana Cream Pie, as Im at university I do not have all the right equipment but I worked hard to try to think of a great creation… Oreo Banana Cream Pie.
So I first made homemade vanilla pudding the night before

Simple vanilla pudding (makes 2 normal servings or 1 large serving)

1 1/3 cup milk, divided (I use 1% and it’s fine)
1 egg yolk
3 tablespoons sugar
1 tablespoon corn starch
1/8 tsp salt
2 tsp vanilla extract

:: Heat 1 cup of milk in a small saucepan.

:: Meanwhile, whisk together the extra 1/3 cup milk and the egg yolk.

:: In a heatproof 2 cup measuring cup or bowl, whisk together the cornstarch, sugar and salt and then add the milk/egg mixture in a slow stream, whisking so clumps don’t form.

:: Slowly pour the hot milk into the mixture, whisking the entire time.

:: Pour the entire mixture back into the saucepan and cook for a few minutes, until thick and bubbling.

::Transfer into container and cover with cling film

Now when ready to setup
Place crush oreos at the bottom, spoon the vanilla pudding in, then i took double cream and whipped it by hand to get the cream for the pie. Then finally to top it off with an oreo.

I miss you and you are always in my thoughts

Banana Cream Pie

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Today I wanted to make from scratch a Banana cream pie to dedicate to my Grandfather who past before I was born. So my mom said his favorite dessert was a Banana Cream Pie or a Lemon Meringue. I never made a classic Banana Cream Pie so I thought this would be a perfect opportunity to honor Robert Warren Baker.

“Love and compassion are necessities, not luxuries. Without them humanity cannot survive.” —Dalai Lama

banana cream pie 2

Cookie Crust (ran out of graham crackers- I live in UK so not that convenient to get a hold of):


  • I made about 2 cups of crumbs of of cookies- nice biscuits, vanilla wafers, and graham crackers.
  • three tablespoons of melted butter


  • Pre-heat oven to 325
  • Make fine crumbs of the cookies
  • Add melted butter
  • Mix all together
  • Press into a pie pan
  • Bake 10-15 minutes until brown
  • let cool
  • place in fridge until ready to use

Before Baking


After Baking


Whipped Cream Topping


  • cartoon of double cream
  • icing sugar (optional -to taste)
  • pinch of salt (brings out flavor)


  •  Place double cream, blades for blender, and metal mixing bowl in the fridge to chill (The colder the cream is, the easier it is to whip)
  • Once chilled place all in mixing bowl (Sweeten the cream with your sugar of choice. Add a pinch of salt to bring out the cream’s rich flavor and contrast with the sugar. Use a spoon or whisk to stir the mixture well.)
  • Whisk the cream.Whip as quickly as possible to help air change the consistency of the cream from a heavy liquid into a light, fluffy substance.
  • The first change you’ll notice is that the whisk or beaters will begin to leave drag marks in the cream, indicating that it has become more solid in texture. Continue whipping until you can lift the whisk or beaters from the cream and leave semi-stiff peaks in their wake.
  • Don’t over whip could separate or even turn into butter.

Vanilla Pudding Filling


  • 2 cups milk
  • 2 eggs
  • 2/3 cup sugar (150 g)
  • 1/2 cup flour or 5/8 cup cornstarch
  • 1 teaspoon pure vanilla extract


  • In a heavy bottom pan mix the sugar and eggs together.
  • Sift the flour or cornstarch into the egg mixture, then add the milk and mix until smooth.
  • Put on the heat and whisking constantly to prevent curdling.
  • When it boils, whisk mixture constantly for another minute until it becomes thick.
  • Remove from heat and immediately whisk in the vanilla extract, then cover the surface with plastic wrap to prevent a crust from forming.
  • Cool in fridge until completely cool.



Will need 2 bananas

  • slice bananas on the pie crust
  • place pudding over bananas
  • top with the whipped cream
  • grate some chocolate over top (optional)


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banana cream pie

No-Bake Chocolate Mousse Pie (Vegan)


This is one great dessert that only took me few minutes to put together. It has a very rich taste, but if you are a dark chocolate fan then this is so perfect. There is no sugar, oils, eggs, flour,etc. It is a healthy pie to satisfy the sweet tooth. It is thick and creamy; it definitely fooled my family that it was made with firm tofu. The firm tofu gives it the thick, fluffy texture. So i will recommend to use this recipe:

Note: For my crust i added a little cocoa powder, but it didn’t need it.


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This is everything I put into this dessert. So you can have a nice rich dessert that satisfies the sweet tooth for under 300 calories plus less then 25g carbs and be content for the night.