Tag Archives: cream cheese

Recipe: Pudding Brownies with Cream Cheese and Cherries

I had such grandiose plans for this anniversary post!  I was going to make macarons!  I was going to make a gluten-free *and* vegan number 1 cake in best Women’s Weekly style!  I was going to have a party and make *everything*!

But it’s the end of a long week, including half a day of interminable computer training, and by the time I got home all I wanted to do was sleep.And eat chocolate cake.  Not necessarily in that order.

I have this new, wonderful Margaret Fulton Baking book (which, incidentally, I highly recommend), and had about decided to do something directly from that, even though I then wouldn’t be able to blog about it (that’s the disadvantage of food blogging – you never get to follow a recipe properly.  Says she who has never followed a recipe properly in her life, but apparently still feels that she would like to…).  My gaze was drawn to cranberry chocolate brownies with cream cheese topping.  No worries, I thought; I’ll make it gluten-free, and then it’s mine!  Only I didn’t have dried cranberries.  Dried cherries it is, then!  Oh, and maybe some cacao nibs, because they work in everything.  No worries. 

So I started making the recipe and promptly broke one of the eggs directly onto the floor.  There was no way I was going to the shops at this point, so I decided to see what plausible ingredients were in the fridge, and realised I had half a jar of cranberry jelly…

… Let’s just say that this recipe is definitely a Cate’s Cates recipe now, and leave it at that…

(Oh, and if you are wondering why ‘pudding brownies’, well, it’s because I was just a bit impatient about wanting to get these brownies out of the tin and photographed and, more importantly, tasted before it got too far past my bedtime.  So it’s possible that they weren’t really set yet – they are magnificently moist, which is a polite way of saying they fell apart when I tried to serve them, but they tasted so good I didn’t care.  I suspect they will hold together better when properly cool, but I make no promises.  I will, however, update this post in the morning when I know the full story.)

(Edited to add – actually, they are really good cold.  Very dense, but they hold together beautifully, and as a chocolate delivery system they are extremely effective)

Your Shopping List

200 g dark chocolate, preferably Lindt 70% cooking chocolate
250 g butter, cubed.  Trust me, this saves time in the long run.
2 eggs, plus 1 egg for the topping (4 eggs would have been excessive anyway.  I was right to drop the extra one on the floor.)
3/4 cup caster sugar + 1/2 a cup for the topping
1/3 cup cranberry jelly
1/4 cup cocoa powder
3/4 cup almond meal
1/4 cup cornflour + 2 tablespoons (40ml) for the topping
a pinch of salt
1 cup dried cherries
1/4 cup cacao nibs
250 g cream cheese at room temperature, but the microwave is your friend if you had it in the fridge
1/2 tsp vanilla extract

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Recipe: Strawberry and Almond Cupcakes with Crystallised Rose Petals

Strawberries are incredibly cheap at the moment – cheaper than I’ve seen them in several years, in fact.  And they are also very good, even the supermarket ones.  I have no idea why this is, but that isn’t stopping me from buying them whenever I see them.  I love strawberries!  And I have this really lovely, coarse, almond meal at the moment, which has just a little of the almond skins in it, and makes anything it touches so much better,

Thus it was inevitable that when looking for a third flavour of cupcake for the wedding cakes I made earlier this week, I couldn’t resist the idea of something strawberryish and almondy.  Since I’d heard vague rumours of a gluten-intolerant guest, and since I feel terribly guilty whenever I make a cake that is full of eggs and nuts and has wheat flour too, I decided that gluten free strawberry and almond cake was the way to go.  (For some reason, a small part of me is convinced that everyone really is allergic to something and that if I use nuts, eggs and wheat flour all at the same time nobody will be able to eat the results.  Which is silly, because *I* can certainly eat such things and I know full well that I am not unique in this respect…).

I started with this recipe, from Odile at candied.net.  Her recipe is also fairly low in lactose, but on looking at it I realised that I had no idea how big a package of neufchatel reduced fat cream cheese is, and also, I don’t like almond essence, and also, I have no problem using dairy, and also, I really am far too lazy to dry my strawberries, and also…

… yeah, I think we all know by now what I’m like at following recipes.  Here’s my version, along with the decidedly un-lactose-intolerance-friendly icing and some gratuitous crystallised rose petals, just for fun.  But do give the original a look, too – I think it’s quite a different cake (her version is much more almondy than mine, and probably a tad less strawberryish)

Your Shopping List

750g fresh strawberries (you want about 550 – 600g once you’ve hulled them and cut off any dodgy bits)
125 g softened butter, + 60 g for the icing
125 g raw caster sugar + 1 tablespoon for the filling
2 eggs + 1 egg white for the roses
2/3 cup rice flour
2/3 cup almond meal
1.5 teaspoons baking powder
180 g cream cheese + 180g for the icing
3 cups icing sugar
50 g white caster sugar (approx)
1/3 cup pistachios
About 12-48 rose petals from proper garden roses (you want something with a scent, and that hasn’t been sprayed.  If you have the little, old fashioned 5-petal roses, they are fantastic for this – just the right size for a decoration).
You will also need a small paintbrush for the roses and a piping bag with a plain nozzle – preferably elongated – for the filling.

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Recipe: Blood orange curd cheesecake with raspberries

This recipe started as a Women’s Weekly recipe for Lemon Curd Cheesecake.  However, by the time I actually got to serving this recipe, I think it only had three ingredients in common with the original – eggs, butter and cream cheese – so I feel I can justifiably claim it as mine.  It’s really delicious, but also quite dense and heavy (as you would expect from a baked cheesecake), so share it with a lot of friends. 

Your Shopping List

300g plain chocolate biscuits (or if you are me, the really dodgy rock-like, but nonetheless magnificently chocolatey, biscuits you made the night before)
125g + 50g unsalted butter
750g cream cheese
1/2 cup + 90g golden caster sugar
zest of about 2 1/2 blood oranges and juice of 1 1/2 (you need 60 ml of juice – drink the rest)
zest of half an ordinary orange (drink the juice from this one, too – it will sweeten the blood orange just enough)
3 eggs + 4 egg yolks (don’t forget to make meringues with the leftover whites)
1 cup of frozen raspberries, or thereabouts
citric acid (optional)

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