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.
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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.
100g Chocolate cream biscuits, (Oreo's would be a nice alternative)
250g cream cheese
50g Sugar and Crumbs Strawberry Milkshake Icing Sugar
100ml double cream
100g white chocolate
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.
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,
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