Sunday, 29 March 2015

My Sunday Photo







































The Little Man in his Easter bonnet/cowboy hat.
He wouldn't dress up for World Book Day.
Refused to wear anything Red for Comic Relief.
Always wears his uniform on Own Clothes Days.....
but thoroughly enjoyed making his Easter Hat and wearing it school.
Well done Little Man, I'm proud of you for taking part!

(I would have straightened his tie but this was taken at the school gates and we were already 5 minutes late)


OneDad3Girls

Thursday, 26 March 2015

Key Lime Cheesecake

I love cheesecake, it has to be one of my favourite desserts. There are many recipes and I particularly like chocolate cheesecake, but another favourite is citrus cheesecake and in this case Key Lime.
I have made Key Lime Pie before which was really nice but although I've made a lemon cheesecake I've not made a lime one before. I do think a citrus tang goes so well with a rich creamy cheese though.

This is a classic no bake cheesecake recipe with a twist. I am adding the Key Lime by using Sugar and Crumbs Key Lime flavoured icing sugar. I've recently discovered Sugar and Crumbs products when we made our mini Strawberry Milkshake cheesecakes for Kids in the Kitchen. I used the remainder of the pack to make some butter cream for some cupcakes at the weekend and they were really scrummy. It's not that hard to flavour your butter cream but Sugar and Crumbs offer such a varied range of delicious flavoured icing sugars you can really come up with something totally yummy really easy. The packs are, as you would expect, slightly more expensive than regular icing sugar, but they do have lots of added flavour and they come in handy resealable bags.


Ingredients:

  • 100g ginger biscuits
  • 50g unsalted butter
  • 500g full fat cream cheese
  • 150g key lime flavoured icing sugar
  • 150g double cream

Method:

I prepared the cheesecake in a 7 inch tin lined with tin foil which makes it easier to remove the cheesecake. It is also possible to use a loose bottom tin.

Put the butter in a small saucepan and melt gently on a low heat 
Crush the ginger biscuits with a rolling pin.



Add the biscuits to the melted butter and stir until completely coated.
Put the biscuit mixture into the tin and press down firmly with a back of a spoon until compact.


Put the base in the fridge to set.
Put the cream cheese into a large bowl and add the icing sugar, combine well
Whip the cream until it forms peaks and then fold gently into the cheese and icing sugar.

Pile the cheesecake mixture on top of the biscuit base and return to the fridge to set

When ready, in about 1 hour, you can take the cheesecake out of the tin.



The cheesecake was really creamy with just a tang of Key Lime. The Ginger biscuit base added the sweetness.

I was sent some packets of Sugar and Crumbs Icing sugar and asked to come up with cheesecake recipes. All thoughts and opinions are my own. Sugar and Crumbs also do flavoured cocoa powder and cake decorations. 

Monday, 23 March 2015

Kids in the Kitchen - Bread Rolls

Welcome to this weeks Kids in the Kitchen. This week Boo decided she wanted to make some bread rolls. We have the recipe for you but first I'd like to say thank you to last weeks linker.

Take a look at these fabulous  Mini Free Formed Apple Pies from Tickle Fingers. Easy enough for the youngest chef to get stuck in with.

Each week we welcome anyone to come and share their recipes that encourage kids into the kitchen. You are welcome to link up new or old recipes and please do come back as many times as you please. Each linky is open for a month and each week I will cook something new with my children and blog about it. My posts always include a mention for anyone who has joined in and all entries are also posted on my Pinterest Board. I will also tweet about your posts and recipes. I really look forward to see what everyone has been up to each week in the kitchen.

Bread Rolls

This week I had both girls in the kitchen. Star doesn't often join in, she says that when Boo gets her own restaurant she will be the waitress, which I think means that she doesn't much enjoy the cooking. However, Boo really wanted to make some bread this week and Star wanted her to play with her, so she made a deal, help her cook and then they can play together. I sometimes wonder which one is the eldest! Of course Star had to be a little silly and there was twice as much mess as usual, but it was lovely to see them working together.




















Ingredients:


  • 450g strong white bread flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp easy-blend dried yeast
  • 1/2 tsp caster sugar
  • 200ml warm milk
  • 100ml warm water

Method:


  • sift the flour and salt into a large bowl and stir in the yeast and sugar.
  • make a well in the centre and add the milk
  • add the water a little at a time, stirring until you have a soft dough
  • turn out the dough and knead for about 10 minutes
  • place into a lightly oiled bowl and leave until doubled in size
  • divide dough into ten equal pieces and shape into flat rounds about 9cm diameter.
  • place the rounds onto a lightly greased baking sheet spacing hem well apart
  • cover with a clean tea towel and leave for 1/2 hour
  • preheat the oven to 200C/gas mark 6
  • brush the rolls with milk 
  • bake the rolls for about 15 minutes until lightly browned.






























So now it's over to you, get in the kitchen with your kids and come and share what you've cooked,
I'd also be mighty grateful if you included my badge in your post so others can see it and come along and join in. (although adding the badge is not compulsory to joining in)





Thank you for reading, if you like my blog then please Subscribe to Raisie Bay
You can find out more about Kids in the Kitchen by clicking here.




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Sunday, 22 March 2015

My Sunday Photo

Well, it had to be!





























I remember the last solar eclipse back in 1999. I'd taken the day off work and I took the kids (now the grown-up kids) and my mom to the Licky Hills to see it. We'd had to abandon the car halfway because there were so many people trying to get up the road at the same time. We all walked together and stood on the hills. It was pretty amazing.
It did feel weird that this one was in the morning and the kids (the young ones) had gone to school. Still, something to remember.
I had no photos of the first one I saw. I did take some but I didn't have a digital camera and none of them turned out.


OneDad3Girls

Monday, 16 March 2015

Kids in the Kitchen - Mini Strawberry Milkshake Cheesecakes

Welcome to this week's Kids in the Kitchen, where we invite you to share the recipes you've made with your children.

Last week we had two more recipes from Tickle Fingers, an incredibly delicious and oh so easy to make Plum Fool and a fantastic way to get your kids to eat oily fish with a colourful Sardine Couscous Salad.

Everyone who joins in gets linked up on our Pinterest Board and I will also tweet your posts as well as mentioning you here on my blog the following week. If you don't know what to cook, then check out our Pinterest Board for inspiration.

Mini Strawberry Milkshake Cheesecakes.

This week we were sent some lovely flavoured icing sugars from Sugar and Crumbs.
One of the packs was flavoured Strawberry Milkshake so we decided to make mini cheesecakes.

I had some little glass jars to make them in, they were recycled from (rather expensive) deserts brought from the supermarket. I couldn't bear to throw them away (and I wanted to get my money's worth) You could used ramekins or little glasses.

Ingredients:


Base:
100g Chocolate cream biscuits, (Oreo's would be a nice alternative)

Cheesecake:
250g cream cheese
50g Sugar and Crumbs Strawberry Milkshake Icing Sugar
100ml double cream

Topping:
100g white chocolate
100ml cream
a few drops of pink food colouring

The ingredients should make six mini cheesecakes. I made seven so I stretched it a little but it only showed when it came to the chocolate topping. My aim was to completely cover the top, but I ended up with just enough for a disc of chocolate on each cheesecake.

Method:

We decided we wanted the base to be crumbly rather than set as in a regular cheesecake.

Put the biscuits in a bag and bash them with a rolling pin until crushed.
Divide them between the serving dishes.



To make the cheesecake layer;

Add the icing sugar to the cream cheese and mix thouroughly.
Whisk the cream until stiff and then fold into the cheese mixture
divide between the serving dishes
Place in the fridge for 1-2 hours until set






































To make the chocolate layer;

Heat the cream gently in a pan
When warm add the chocolate and food colouring and stir until completely mixed
Divide between the serving dishes.








































The mini cheesecakes where a big hit. We loved the way the flavoured icing sugar added that extra flavour to the cheesecake, it was even a hit with the Little Man who doesn't normally eat cheesecake but loves strawberry milkshake.



Boo loved the pretty pink packaging of the icing sugar and I like that it was easily resealable. We only used a small amount for this recipe but I'm sure I'll be able to use it again. I'm often adding flavours to my butter cream so it will be nice to have an icing sugar to hand that is already flavoured.



So now it's over to you, get in the kitchen with your kids and come and share what you've cooked,
I'd also be mighty grateful if you included my badge in your post so others can see it and come along and join in. (although adding the badge is not compulsory to joining in)





Thank you for reading, if you like my blog then please Subscribe to Raisie Bay
You can find out more about Kids in the Kitchen by clicking here.




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