Date & Apple Cake / Traybake

I first sampled this delicious cake at a Neff Cooking Demonstration to help me understand my new cooker better and not use just 3 settings! After tasting it I asked for the recipe and the ladies very kindly gave it to me.

I made it in an 8″ / 20cm round tin but ideally if you want it to do the same, you need to use a 9″ / 23cm tin or as a traybake, use a 30cm x 20cm rectangular tin. You can serve up to 16 people so it’s a great crowd pleaser.

Don’t worry at all if you don’t like dates; one of my friends is not a fan so I blitzed the dates in a blender before adding them but you can of course just mush them with a fork or potato masher.  Continue reading

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Dulce de Leche Ice Cream

I love that you can make ice cream without having to use any special equipment and that it still tastes totally delicious and if you check out the Desserts section here, you’ll find some really nice ice cream recipes. All tried, tested and very much given the thumbs up!

This recipe uses the Carnation Caramel tin from Nestle for the “dulce de leche” as it’s the quickest and easiest way to achieve the thick, rich caramel. You can of course boil the traditional Carnation Condensed Milk tin if you need to.

You can freeze for 6 hours or overnight which I prefer but it means that if you make this first thing in the morning, you could serve it that evening for dessert!

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Malteser Cheesecake

Cheesecakes always seem to be a crowd pleaser. They look so impressive when revealed with the high cream cheese mixture sitting on a buttery base. I’m a fan of the no bake cheesecake. I prefer the texture and taste and they are great to make ahead and keep in the fridge till needed. What’s more, they are so easy to make and yet look so good!

This little beauty just raises the bar a bit with the a secret ingredient which lifts the delicious malty taste to another level. Is there anyone who doesn’t love Maltesers? Anyone?? No, didn’t think so 🙂

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Meringue Roulade – Gluten Free

A great dessert recipe that’s always a big hit any time of the year and this one uses ground almonds which gives it a really nice texture. It’s so easily adaptable to any flavours you like and also for each season and your imagination is all that will stop you!

A meringue roulade is much quicker than it’s cousin the Pavlova and can be made on the day it’s needed. It takes about 20 minutes to get into the oven, 30/35 to bake and the same to cool and then you can keep it wrapped in the fridge till needed or dress up for serving.  I’ve never known anyone to refuse a slice of roulade when presented, so it’s a great one to have in your baking repertoire. Please don’t be worried about rolling it. It’s far more difficult in your head than in reality!

meringue roulade, cozebakes, gluten free, desserts, gluten free desserts, meringue, roulade Continue reading

Toffee Brownie Ice Cream

I made brownies for my son and his friends and had half a tray leftover (always bake extra!) so as the ice cream recipes were going down so well with everyone, I figured I could make an ice cream from the leftovers. It worked! Really well!!

Following the basic method used for some of the other ice cream recipes, I changed and added ingredients to try and get that lovely rich toffee flavour with bites of soft, squidgy brownie throughout. Result!

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Raspberry Ripple Kirsch Ice Cream

Definitely one of my favourite ice creams so far, this delicious and very pretty no churn ice cream recipe looks so good. Adding kirsch to it just gives it a little kick but you can leave it out if it’s for all ages.

You probably have most of the ingredients already in the house so why not have a go at making it? It will store in the freezer for a month but it won’t last that long!! It’s delicious scooped into cones or pop a few scoops into a bowl with some fresh raspberries and a drizzle of the left over raspberry sauce for a lovely dessert.

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Key Lime Pie

Anything with citrus is always a winner at ours and I’ve been wanting to make a Key Lime Pie for a good while now. My son has been asking for one. He doesn’t eat many desserts so when he asked, I decided to bite the bullet and make one.

It’s full of zingy lime and has a lovely buttery base. Both only need a short time in the oven and some fridge time to be ready. It’s rich and indulgent so I’ll leave that there with you!

We’re not big fans of cream so I was asked to leave it off but finishing this off with a flourish of whipped cream and decorating with some grated lime zest would make it a wonderful centerpiece.

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