Munchies and Munchkins

Food and travel

  • Home
  • Blog
  • About
    • About me
    • Privacy Policy
    • Terms & Conditions
    • Work With Me
    • Disclosure
  • Contact
  • Partners
You are here: Home / Archives for vanilla

Rhubarb, Orange and Vanilla Jam

May 8, 2013 · by munchiesandmunchkins · Leave a Comment

Last year I was given a huge bag of fresh rhubarb from Izzys gran but I’m not really a massive fan of it on its own. I made some of it into a crumble and then I decided to make the rest into jam but I didn’t want plain old rhubarb jam so I used vanilla infused caster sugar and orange zest & juice to make it extra special.

You will need:

1kg of fresh rhubarb, washed and diced
100ml of orange juice
100ml of water
Zest of 1 Orange
400grams of vanilla infused caster sugar or 400g of caster sugar and seeds of 1 vanilla pod

Combine all ingredients in a heavy based saucepan over a medium heat for approximately 50 minutes or until thick. Ladle into sterile jars and seal.The jam will thicken more as it cools.

Store in the refrigerator.

If giving jam as a gift to friends/family or in a hamper as I do at Christmas time why not get some labels made up to make it look extra special? Hampers I made last year, including home made jam!

20130508-094342.jpg

Share this:

  • Facebook
  • X

Like this:

Like Loading...

Filed Under: Recipes · Tagged: orange juice, orange zest, Rhubarb jam, vanilla

Very Vanilla & Honey Baked Cheesecake

February 27, 2013 · by munchiesandmunchkins · 2 Comments

Ever put something in the oven and had no idea what it would turn out like?

Last night I played about inventing recipes with a tub of the creamiest honey and vanilla greek yoghurt which I was very lucky to receive for free from Greek Gods Lucky me hey? The challenge was to create a recipe fit for a Greek God or at least for a loved up couple.. Hmmm. I had several ideas.. Chocolate, honey and vanilla mousse or perhaps honey and vanilla ice cream but finally I decided to see if I could create a baked cheesecake using yoghurt instead of cream/cream cheese. Well I am happy to say it worked! Woohoo.

I only had the one attempt and already I know what to do differently next time. I would double my filling recipe as I prefer a deeper cheesecake. I would add some ginger biscuits in place of half of the digestives for some extra zing but really it was beautiful. Just as creamy and delicious as a traditional cheesecake but with a lighter, fresher texture if that makes sense?

Anyway without further ado here is the recipe for my Very Vanilla & Honey Greek Yoghurt Cheesecake:

You will need:

For the base:

16 digestive biscuits
100g butter melted

For the filling:
Approx 450g or 2 cups of Greek Gods honey & vanilla yoghurt
150g or 2/3 cup of caster sugar ( I used my homemade vanilla sugar)
2 whole medium eggs
1 tbsp of cornflour
1 Vanilla pod – seeds scraped out ( or 2 tsp of vanilla extract or paste)

Preheat oven to gas mark 3 or 180.
Brush a little melted butter from your 100g over base of a 23cm springform tin and line the base only with baking parchment. Mix your digestives in a food processer until there are no big chunks then add your butter and mix until all butter is combined with your biscuit mix. Spoon into base of tin and level with back of spoon until flat. Bake uncovered in oven for 15 minutes and then leave to cool while you prepare your filling.

No longer weaning but still using my babycook!

20130227-202939.jpg

I like mixing by hand

20130227-203030.jpg

20130227-203159.jpg

20130227-203246.jpg

Tip your yoghurt, sugar, eggs, vanilla and flour into a large mixing bowl and beat until smooth.
Pour onto your base ( which should have cooled for a min of 5 mins ) and bake for approx 30 minutes. Your cheesecake should look set with a slight jiggle in the middle and be starting to come away from side of tin. Do not overbake or the top will crack. Leave to cool in tin and then once cool chill in the fridge ( still in tin ) for at least 3 hours. When you are ready to serve remove the side of tin very carefully! Slice and plate up before drizzling some warmed honey over each slice. Enjoy!

I damaged the top by testing for a jiggle with my finger

20130227-203334.jpg

Yum!

20130227-205410.jpg

My verdict: it definitely feels less naughty than a normal cheesecake but just as indulgent to taste.

Myself and my OH enjoyed it with lots to spare and I’m sure he loves me that little bit more now 😉

I would recommend the yoghurt on its own too.. Creamy and sweet!

*This is my entry into the Greek Gods recipe competition

Share this:

  • Facebook
  • X

Like this:

Like Loading...

Filed Under: Cakes, bread and all things baking, Recipes, Uncategorized · Tagged: baked cheesecake, foodies 100, Greek gods, greek yoghurt, honey, vanilla

Baileys chocolate cupcakes

November 13, 2012 · by munchiesandmunchkins · 6 Comments

Last week I was invited to my sister in laws baby shower, I was orderd by my mum to make cakes. I have a tried and tested chocolate cupcake recipe which I have used a million times and knew that I would use it again but I fancied something different. So I ended up making 2 different batches of cupcakes, one with a subtle orange flavour added and one with Baileys.. Well I’m kind of telling a lie here as what I used here and is Lidl Irish cream. It’s super tasty and only about £4 so I highly recommend it. I decided to make chocolate orange cakes also as my sister mentioned that not everyone likes Baileys.. Hmmm I am not convinced but hey ho I made two batches.

Anyway here is the Baileys cupcake recipe:

You will need:

For the cakes

100g plain flour
140g caster sugar
1.5tsp baking powder
20g Hershey’s cocoa powder
110ml whole milk
Pinch of ground seasalt
40g softened butter
1 egg
20ml of Irish cream/Baileys
1tsp of vanilla extract

Preheat oven to 180 (gas mark 4)
If I have time I cream the butter/sugar and gradually introduce ingredients as you would with a normal cake recipe but last time I did the all in method which pretty much meant throwing it all in a bowl and beating with a wooden spoon or a whisk if you are lazy. The all in method tasted the same as the more laborious traditional method so I know what I will do from now on. Once you have a smooth consistency with no lumps ( try not to over mix) spoon into 12 cupcakes cases and bake for 20 minutes. You can tell when they are done as they will spring back when lightly pressed.

For the buttercream

375g icing sugar
25g Hershey’s cocoa
125g softened butter
50ml Irish cream or Baileys
1/2 tsp vanilla extract

Beat the butter until soft and creamy, mix in your Baileys and vanilla before gradually sifting in your I icing sugar and cocoa together. You can pipe your buttercream to get a lovely swirled effect however my piping bag broke so I use a spoon and just swirled it myself and it looks ok!

20121113-213308.jpg

These were pretty delicious and would make a lovely gift for someone.

They taste best on day of cooking but the cake can be frozen and buttercream added when required. They freeze very well.

Enjoy xxxx

Share this:

  • Facebook
  • X

Like this:

Like Loading...

Filed Under: Cakes, bread and all things baking, Recipes · Tagged: Baileys, buttercream, chocolate, cupcakes, Nielsen Massey, vanilla

Food Advertising by logo

Connect with me

  • Email
  • Facebook
  • Instagram
  • Twitter

The Wonders Of Wales

As a food blogger you can imagine I get invited to lots of restaurant launches and for review meals. As fun as it sounds … Read More

The Wonders Of Wales

Recipe Development

Oreo Mint Choc Chip Ice Cream – Oreo Flavours

I love Oreos. Eaten whole, munched in half, deconstructed with the filling scooped off and of course dipped in tea. What … full post here

Read more like this...

Food Advertising by logo

Archives

Categories

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Food Advertising by logo

Copyright © 2025 | Powered by Munchkins

%d