Chicken Lazone

- 1/4 teaspoon salt
- 3/4 teaspoon chilli powder
- 3/4 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch cayenne pepper
- 1/2 kg chicken
- 1/8 cup butter (divided)
- 1 cup heavy cream

1. Combine the salt, chilli powder, onion powder, garlic powder and cayenne pepper and sprinkle over the chicken.

2. Melt 1/2 the butter over medium heat in a pan and cook the chicken.

3. Pour in the cream and the remaining butter. Simmer until the sauce thickens for about 5-7 minutes.
Serve with beans or mashed potato. 

Onion shallot beef

- 8oz beef, cut into strips
- 2 1/2 tablespoons oil
- 3 shallots, cut into 2" pieces
- 1/2 onion, sliced
- 3 cloves minced garlic

MARINADE:
- 1 teaspoon corn starch
- 1 teaspoon soy sauce
- 1 teaspoon chinese wine

SAUCE:
- 2 teaspoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon dark soy sauce
- 3 dashes white pepper
- 1/4 teaspoon sesame oil
- 1 tablespoon sugar, to taste
- salt to taste

1. Marinate the beef with all the marinade ingredients and let sit for 10 minutes.

2. Heat 1 tablespoon of oil and stir fry the beef until it's half cooked. set aside and drain pan.

3. Heat the remaining oil and stir fry the garlic and onion. Add the beef back to the pan, add sauce ingredients and cook until the beef is done. Add the shallot, salt and sugar to taste. 

Mongolian Beef

This is a must try dish! it's so easy and quick, and it's full of flavour.

- vegetable oil
- 1/2 teaspoon minced ginger
- 1 tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 2/3 cup brown sugar
- 1/2 kg beef, chopped into 1/4" thick pieces
- 1/4 cup cornstarch
- 3 shallots (green only) cut into 1" thick pieces

1. Heat 2 teaspoons oil in a pan and cook the ginger and garlic until golden. Add the soy sauce and water, stirring to combine.

2. Stir in the brown sugar and raise the heat to medium. Bring to the boil for 3 minutes, remove from the heat and set aside.

3. Toss the meat in cornstarch and shake off the excess. Let sit for 10 minutes.

4. Heat 1/2 cup vegetable oil in the pan and saute the meat for 2 minutes, Remove the meat and set aside.

5. Add the sauce to the hot pan and add the meat and shallots. Stir to combine. 

Chicken Teriyaki

- 2 tablespoons rice wine
- 1 cup soy sauce
- 1/4 cup honey
- 1 1/4 teaspoon ginger
- 3 cloves garlic
- 1/2 kg chicken, in chunks
- 3 tablespoons oil
- 1/2 medium onion,sliced

1. In a bowl, whisk the rice wine, soy sauce, honey, ginger and garlic together well. Set aside.

2. Preheat oil in the pan and cook the chicken and onion 1/2 way through.

3. Stir the sauce and slowly add it to the chicken.

4. Stir often and cook for 10-15 minutes.

Chicken Chow Mein

Again, with this recipe, it appears to be quite dry, but yep, you guessed it... it's far from needing any sauce.

- 200g egg noodles

- 100g left over chicken cut into strips (I just used a bought roasted chicken)

- 3 tablespoons dark soy sauce

- 2 tablespoons sesame oil

- juice of 1 lime

- 3 tablespoons vegetable oil

- 1 teaspoon minced ginger

- 1 clove garlic

- 300g bean sprouts

- 3 shallots, roughly sliced

- 1/2 teaspoon salt

- 1 teaspoon brown sugar

1. To make the marinade: mix 2 tablespoons of dark soy sauce and 1/2 of the lime juice. Add the chicken and coat thoroughly. 

2. Prepare noodles to packet, rise and set aside. 

3. Heat 2 tablespoons of vegetable oil in a pan, cook the ginger, garlic, bean sprouts and shallots for 2 minutes and set aside.

4. Add 1 tablespoon of oil to the pan and cook the chicken. Add the prepared noodles. 

5. Add the remaining soy sauce, lime juice, salt and sugar, then add the vegetables. Stir fry until it's all heated through. 

Sesame Chicken

- 3 chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/2 cup water
- 1 tablespoon corn starch
- 1/4 teaspoon ginger
- 1/2 tablespoon sesame seeds

1. Cut the chicken into bite size pieces and cook thoroughly.

2. In a bowl, mix the honey, soy sauce, cornstarch and ginger together well and whisk until there are no more lumps.

3. Pour that mixture into the pan with the chicken and cook until it thickens slightly. If it's too thick, add a little more water.

4. Sprinkle in the sesame seeds and cover and simmer for 10 minutes or until the chicken starts to soak up the sauce. 

beef lo mein

I found this recipe to appear a bit dry, but it's far from it. You just don't need any sauce.

4 oz. flank steak

1 teaspoon corn starch

1 teaspoon soy sauce, plus 1 tablespoon (divided)

1 teaspoon oil, plus more for cooking

8 oz. fresh lo mein egg noodles

2 cups shredded wombok

1 medium carrot julienned

1/2 small red capsicum, julienned

1/2 cup fresh sliced mushrooms

2/3 cup snow peas

1 shallot, julienned

1 clove garlic, minced

1 tablespoon shaoxing wine

1 tablespoon dark soy sauce

1 teaspoon sesame oil

Pinch of salt

Pinch of sugar

1. Slice the beef into thin 2-3 inch strips and mix well in a bowl with corn starch, 1 teaspoon soy sauce, and oil. Set aside.

2. Prepare noodles according their packet. Cut your vegetables and have them all ready for cooking. Heat the wok until smoking slightly and add a couple tablespoons oil to coat the wok and sear the beef. Take the beef out of the pan and set aside.

3. Add the garlic and all the vegetables to the pan except the dark green parts of the scallion and the snow peas. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.

4. Add the noodles and beef back to the pan and mix well from the bottom up for about 30 seconds. Then cover the wok for one minute. Remove cover and add the remaining tablespoon of regular soy sauce, the dark soy sauce, sesame oil, salt, sugar, bean sprouts and snow peas. Mix well and stir-fry for another minute, or until any remaining liquid has evaporated. Plate and serve!

Chinese Chicken Salad

Such a simple recipe for when you're peckish and don't want to wait.

- 2 boneless chicken breasts, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 4 cups shredded romaine lettuce
- 1 cup shredded red cabbage
- 1/3 cup grated carrot
- 1/4 cup sugar snap beans
- 1 shallot, thinly sliced
- 1/4 cup egg noodles
- 1/4 cup sliced almonds
VINAIGRETTE:
- 1/4 cup + 2 tablespoons rice wine vinegar
- 1 clove garlic, minced
- 1 tablespoon sugar
- 1 teaspoon minced ginger
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil

1. For the vinaigrette: Whisk all vinaigrette ingredients together and set aside.

2. In a large zip lock bag, combine the chicken, soy sauce, sesame oil and pepper together. Marinate the chicken for at least 30 minutes, turning occasionally.

3. Cook until chicken is cooked thoroughly.

4. Assemble the salad by putting the lettuce in a large bowl. Top with cabbage, carrot, beans, shallot and the cooked chicken.

5. Pour over the vinaigrette and mix well. Serve with noodles and nuts. 

Orange Creamsicle Cupcakes

WOW! TALK ABOUT A BURST OF FLAVOUR! I didn't get the chance to ice these cakes before they were going into people's bellies; but again, I still posted the frosting recipe.

1 white cake mix

1 packet orange Jelly, less 2 teaspoons to reserve for the frosting

3/4 cup water

1/3 cup orange juice

1/3 cup oil

3 eggs

1 tablespoon orange zest.

Frosting:

8oz cream cheese; softened

1/2 cup butter; softened

5-6 cups powdered sugar

2 teaspoons orange Jelly

1 teaspoon vanilla extract

1. Preheat oven to 180 degrees celicus. Line 2 muffin tins with paper liners.

In a large bowl, combine the cake mix, orange jelly, water, orange juice, oil, eggs and zest. Beat with a mixer on low speed for about 2 minutes.

Divide batter evenly among muffin wells.. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.

2. For frosting, combine the softened cream cheese and butter and beat until smooth. Add the vanilla and blend.  Gradually add the powdered sugar until you get you desired consistency for piping. Set aside about 1/3 of the frosting mixture for the white part of the frosting.  Add the 2 teaspoons of orange jelly to the remaining 2/3 of the frosting and beat well to combine.

3. Pipe the orange frosting onto each cupcake, beginning along the outside edge and spiraling in toward the center. Garnish the top of each cupcake with an orange candy.

Jack and Coke Cupcakes

I did not like these cupcakes, but that is because I don't like bourbon. My mate however, he devoured them.

For the Coca-Cola Chocolate Cupcakes:

• 1 cup cola
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder 
• 2 cups plain flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs

• 2/3 cup sour cream at room temperature

Ganache Filling:

• 8 ½ ounces chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 1 to 2 teaspoons whiskey

Whiskey Buttercream Frosting:

• 6 cups confections sugar
• 1 1/4 cups unsalted butter, at room temperatue
• 6 tablespoons Jack Daniels, or other whiskey

Cupcake Method:

• 1. Preheat oven to 180°C. Line 24 cupcake cups with liners. Bring 1 cup cola and 2 sticks butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Allow to cool for at least fifteen minutes.

• 2. Whisk flour, baking soda, and salt in large bowl to blend. Using electric mixer, whisk eggs and sour cream in another large bowl to blend. Add the sugar and whisk to combine.  With the mixer on, pour in the cola-chocolate mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
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• 3. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Be really careful about not overfilling them – this cake rises and will spill over. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Ganache Method:

• 1. Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth.  Add the butter and whiskey and stir until combined.

• 2. Let the ganache cool until thick but still soft enough to be piped.
• Meanwhile, using a 1-inch round cookie cutter, an apple corer, or a paring knife, cut the centers out of the cooled cupcakes.

       3. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake         to the top.

Frosting Method:

• 1. Whisk the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. 
• 
  
• 2. When the frosting looks thick enough to spread, drizzle in the whiskey and whip it until combined. If this has made the frosting too thin, beat in another spoonful or two of powdered sugar.  
• 
  
• 3. Ice and decorate the cupcakes.

White Russian Cupcakes

1 1/4 cups plain flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

6 tablespoons butter, softened

1 large egg and 1 egg white

1 teaspoon vanilla extract

1/2 cup milk

1/8 cup Vodka

1/4 cup Kahlua, divided

1. Preheat oven to 180 degrees celcius. Line a cupcake pan with paper liners.

2. In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a seperate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.

3. Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.

Kahlua Buttercream

1/2 cup of butter, softened

3 cups powdered sugar

pinch of salt

3 - 4 tablespoons Kahlua

Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

Cannoli Cupcakes

I have never tried a proper cannoli before, bu one of cousins are always raving about how delicious they are. So, I found a recipe for the cannoli but in the form of a cupcake. I'll admit, I'm not a huge fan of these, just because they are so creamy.

1 1/2 cups plain flour
1 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup low-fat yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup ricotta 
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
1-2/3 cups heavy cream
1/4 cup confectioner’s sugar
1 tablespoon cocoa powder
1/4 cup mini chocolate chips for decoration (optional)

1. Position a rack in the center of the oven and preheat to 180 degrees. Put paper liners in a standard 12-cup muffin pan. In a small bowl, whisk together the flour, baking powder and salt and set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream butter and sugar together for 3 minutes, until light and fluffy.

3. With the mixer on low, add the eggs one at a time, followed by the yogurt and vanilla – scraping the sides of bowl as necessary. Add in the dry ingredients and mix on medium speed for 1 minute.

4. Divide the batter evenly among the cups. Bake until the cupcakes are golden brown and a wooden toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in the pan for 5 minutes. Transfer cupcakes to a wire cooling rack and let cool completely.

For the cannoli cream: 

1. In a mixing bowl, whisk together the ricotta, confectioner’s sugar, and 1/2 teaspoon vanilla until smooth. Stir in the 1/4-cup mini chocolate chips. Transfer to a quart-sized resealable plastic bag. Using scissors, snip off 1/2-inch from a closed corner of the bag. You will use the plastic bag as a pastry bag to fill the cupcakes.

2. Using a small knife, cut a deep, inverted cone out of the center of each cupcake. Set cones aside. Use the plastic bag to fill the cupcakes with the cream. Use a knife to smooth the top of the filling flush with the cupcake.

To make the cocoa whipped cream: 

1. In a chilled medium bowl, combine the heavy cream, confectioner’s sugar and cocoa powder and beat with an electric mixer on high speed until the cream forms stiff peaks.

2. Snip 1/2-inch from a closed corner of a gallon-sized resealable plastic bag. Insert a large star tip  in the bag and poke it through the snipped end. Transfer the cocoa cream to the bag. Pipe swirls of cocoa whipped cream over each cupcake. Sprinkle each with about a teaspoon of mini chocolate chips. Refrigerate, uncovered, until ready to serve.

Chocolate Peppermint Mocha Cupcakes

These cupcakes really surprised me! Peppermint with coffee? I would never have thought. Mind you, I was the only one who enjoyed these, as my mum and dad didn't like the idea of "coffee cake".

CUPCAKES:

1/2 cup unsalted butter
2 ounces baking chocolate
1 heaping tablespoon instant coffee
1/2 cup cocoa powder
3/4 cup plain flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup  buttermilk

PEPPERMINT VANILLA FROSTING:

1 cup unsalted butter, softened
3-4 cups confectioners' sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
salt, to taste

For the cupcakes:

1. Preheat the oven to 180 degrees. 

2. Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. Stir until combined, then mix in the instant coffee. Set aside to slightly cool.

3. In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. 

4. In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until "just" combined; do not overmix. The batter will be very thick like pudding.

5. Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: 

1. beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. 

2. Add powdered sugar, cream, vanilla extract, and peppermint extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). 

3. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (1/4 teaspoon).

Cadbury Caramel Easter Egg stuffed Cupcakes

The original recipe for these cupcakes asks for these cakes to be made with the Cadbury Creme Egg, but by the time I got around to making these babies, my local shop sold out of those eggs. So, instead, I decided to try caramel eggs instead. I wish I had made more of these cakes.

• 150g Caster Sugar
• 150g Unsalted butter, softened
• 3 Free range eggs (medium size)
• 1 Tsp vanilla extract
• 120g Self-raising flour
• 30g Good quality cocoa (like Green & Blacks)
• 12 Mini Cadbury caramel Eggs

1. Freeze your mini Caramel Eggs for a couple of hours.

2. Pre-heat your oven to 180C. Beat the caster sugar and butter until light and pale.

3. Beat in the eggs one at a time, followed by the vanilla extract, don't worry if the mixture begins to look a little curdled.

4. Mix in the flour and cocoa. If you've been using a mixer, do this bit by hand with a spoon or spatula.

5. Put a spoonful of batter into each muffin case, in a muffin tray.

6. Unwrap your Creme Eggs and place one, laying on it's side, in the middle of each muffin case, on top of the batter.

7. Top with the rest of the batter and with a spoon, gentle move the batter in the cases, so that you can't see any of the frozen eggs and they are totally covered with batter.

8. Bake for about 20 minutes or until they are slightly bouncy to the touch. You might need to adjust the time by 2 – 3 minutes either way depending on your oven.

Choc-Chip cookie dough cupcakes

Never would I have imagined finding myself eating cookie dough. I never really had the taste for it until I tried Ben and Jerry's cookie dough icecream; But because that was the only cookie dough I have actually liked, I was disappointed with the taste of this dough. Though saying this, I would definately make these cakes again.

Cookie Dough recipe:

1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
4 Tablespoons milk
1 Tablespoon vanilla
2 1/2 cups plain flour
1/4 teaspoon salt
1 cup mini chocolate chips

Cupcake recipe:
1 1/2 cups unsalted butter, softened
1 1/2 cups brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla

To make Cookie Dough:  

1 Combine butter and both sugars in a mixing bowl and cream on medium-high speed until light and fluffy. 

2. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in chocolate chips. 

3. Scoop about 1 1/2 tablespoons of dough at a time, and shape into balls. Place cookie dough balls on a parchment or foil lined baking sheet. Cover with plastic wrap and freeze overnight

To make Cupcakes:  

1. Preheat oven to 180 degrees celcius. Line two cupcake pans with paper liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, beating well after each addition, and scraping down the sides of bowl as needed.

 

3. Combine the flour, baking powder, baking soda and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Blend in the vanilla.

 

. Fill the cupcake liners about 2/3 full with the cupcake batter. Place frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 minutes.

 

Streusel topped french Toast cupcakes with maple buttercream

I was extremely curious to taste these cupcakes, and for the Streusel on top, I had no idea what that was. Im not sure exactly what Streusel is but I think it's supposed to be crumbly (which mine wasn't); and the icing? I've still put the recipe here, but I didn't like the taste.

FOR THE STREUSEL:
1/2 cup packed brown sugar
1 tablespoon sugar
1/2 cup plain flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold unsalted butter

FOR THE CUPCAKES:
3 cups plain flour
2 cups  sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsalted butter, softened 
1 cup sour cream
4 eggs
1 tablespoon vanilla extract

To make the streusel: 

1. In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

2. Cover and freeze while you prepare the cupcakes.

** If you’re not using the streusel right away, refrigerate it until ready to use.

To make the cupcakes:

 1. Preheat oven to 180 C. Line a muffin pan with cupcake liners; set aside.

2. In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. 

3. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.

4. Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Maple Buttercream:

1 cup unsalted butter, softened
4 cups confectioners’ sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons  heavy cream

Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.

strawberry cheesecake bites

I do not eat cheesecake as I cant stand the texture. My mate told me he oves strawberry cheesecake so I decided to try this recipe. He said they were beautiful. Unfortunately I did not keep my photo of the ones I made because they didn't look the best. So, instead I have borrowed the photo from the recipe I followed.

for the strawberry cheesecake:
2 cups strawberries, rinsed and hulled
3 tbsp + 1/3 cup granulated sugar
2 tsp + 1 tbsp lemon juice
½ cup boiling water
1 tbsp plain gelatin
1 1/4 cups heavy cream
8 oz cream cheese
¼ tsp salt

for the crust:
1 1/2 cup sweet biscuit crumbs
¼ cup packed light brown sugar
7 tbsp unsalted butter, melted

for the strawberry cheesecake:

1. Combine strawberries, 3 tbsp sugar, and 2 tsp lemon juice in a blender and blend until smooth. Push mixture through a fine-mesh sieve to remove seeds. Set aside.

2. Mix the gelatin and 1/3 cup sugar in a bowl. Add the boiling water and stir until gelatin completely dissolves, about 5 minutes.

3. In the bowl of an electric mixer fit with a whisk attachment, beat the heavy cream to form stiff peaks. Add the cream cheese, 1 tbsp lemon juice, and salt, and beat on medium-high speed until mixer is smooth and well incorporated, at least 3 minutes.

4. Slowly add the gelatin mixture to the cream mixture and gently fold to blend. Add the strawberry puree and continue to slowly fold the mixture until well incorporated.

for the biscuit crust:

1. Grease the bottoms and sides of a mini cheesecake pan with non-stick baking spray.

2. Combine the biscuit crumbs and sugar in a medium bowl.

3. Add the melted butter and mix until well combined. Press a ¼” thickness of biscuit mixture into the bottom of each well. Use the bottom of a shot glass or small cup to flatten out each crust.

4. Divide the strawberry cheesecake mixture evenly among the cheesecake wells and refrigerate for at least 2 hours before serving. Release from the mini cheesecake pan and garnish with whipped cream and a strawberry slice if desired.

mountain dew cupcakes

If you love the citrus flavours of fruits, then this cupcake is for you. I wasnt a lover of this cake and I didn't make the frosting, but if you would like to, the recipe for a buttercream is here as well.

1 cup butter
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
2-3/4 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1. Preheat oven to 180°C. Beat butter on medium for 30 seconds.

2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.

3. Add eggs one at a time, mixing until just incorporated.

4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl.  Turn on low for 5 seconds.

5. Add the Mountain Dew, lemon/lime juice. Mix to combine.

5. Scoop into cupcake papers about two-thirds full.

6. Bake for 18-20 minutes until a cake tester comes out clean.                        

Mountain Dew Buttercream:

1 cup butter
4-5 cups icing sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you dont have green)

1. Sift powdered sugar into a bowl.

2. Beat butter at medium-high speed until creamy

3. Add half of the sugar, turn mixer on low for 5 seconds.

4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.

5. Add food coloring to the desired color.

6. Gradually add remaining sugar until you get to the consistency and sweetness you like

Honey cupcakes with honey cream cheese frosting

These cupcakes are to die for. I was lucky to even get one to taste!   

1 stick butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup honey
1 tsp vanilla

1.Preheat oven to 180°C and line 12 cup muffin pan with cupcake liners.

2. In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside.

3. In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside.

4. Cream butter and sugar on medium speed until combined. Add the eggs, one at a time beating well after each addition.

5. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined. Fill cupcake liners about 2/3 full and bake for 18-20 minutes.

Once cupcakes are completely cool, ice with Honey Cream Cheese Frosting.
For the frosting:

1 1/2 sticks unsalted butter, room temperature
4 oz cream cheese, softened
3 cups confectioner’s sugar
3 Tbsp honey


1. In a large bowl, cream butter and cream cheese until combined.

2. Gradually add confectioner’s sugar and continue to mixing

3. Mix in honey.