Cute Oreo Bats

Oreos and chocolate. The only ingredients you need for these cute Oreo bats. Easy and quick, on a stick, ready to eat.

Huh an early post today? Yes, because I’ve got another post planned later. So two posts today! (yay) Today’s another Halloween post. Nothing fancy, just like yesterday. Just a quick DIY for the last-minute people out there (don’t worry, I’m the same, won’t judge). Today, I’ll be playing with Oreos again. I love Oreos. Did you know that? They’re so easy to work with and you can use it for so many things: Cheesecake bases, quick pies, cupcake stuffing.. You name it! And today, I’ll be showing you how to make cute lil’ bats out of these good cookies. No bake. They’re super easy. And as they’re more on the cute side than scary side, I guess you could call these kid-friendly too 😉

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4 No Bake Cheesecake Bases/Pie Crusts

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Hi guys! Whatsup? I can describe myself in two words right now: So.Hungry. Hungry as I’m writing this post! Boohooh… I always seem to pick the right wrong time for writing my foodposts hehe.. Oh well, without hunger there’s no satiety, right?

Today, I wanted to share four of my no-bake cheesecake/pie bases with you guys. No bake bases are delicious and take no effort at all (arm workout for crumbling cookies not included 😛 ). I have 2-ingredient bases and 4-ingredient bases for you. Whatever you like. Just take your pick! All you need to do is crush the biscuits/cookies, mix it with the other ingredients, press the mixture in you pan and chill for 1 hour. Easy as pie. (Pie. Hehehe… Literally. Get it? No? Okay. :P)

*All bases are thick bases for 20 cm (8 inch) cheesecakes/pies.

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VEGAN Coconut Cheesecake

Delicious soft mock coconut cheesecake. This VEGAN coconut cake has a creamy texture like real cheesecake and is full of coconut flavor.

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Last weekend I enjoyed the gorgeous weather in The Netherlands with a couple of my friends. For one day, we were the country with the highest temperature in Europe! We had more heat than Spain. Can you believe it? I still can’t. Everyone had to load up on sunscreen. Including us. Although I hate that sticky sunscreen-feel, I’d choose it any day over risking skin cancer. Anyway, me and my friends had a simple lunch, strolled around Amersfoort on my high heels (=_=) and -ofcourse- we didn’t skip the ice cream (⇒ yoghurt!). It was lovely. What were you guys up to?

In addition to enjoying the weather, I also made this delicious mock cheesecake last weekend for my dad’s girlfriend. Now, I already have a few real cheesecake recipes in my index, but as my dad’s gf doesn’t eat dairy, I had to run tests for a vegan style cheesecake. I wanted to re-create that creamy soft cheesecake texture without cream cheese or whipping cream. And my efforts paid off: By mixing two secret ingredients (okay, not that secret as I’m sharing it today…), I turned two cans of coconut milk into a creamy but firm cheesecake. Just like real no-bake cheesecakes. This cheesecake is so creamy, sweet and full of coconut flavor. You won’t even miss the cream cheese. And did I mention, there’s toasted coconut involved too?

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For this cheesecake, I went for a mildly sweet cheesecake base made of digestive biscuits (or graham crackers). My go-to cheesecake base is made from Oreos, but I felt like Oreos would overpower the coconut flavor too much. The cheesecake base is super simple to make. Generally, you just need some kind of biscuit/cookie, sugar and butter for cheesecake bases. In this case I used digestive biscuit and margarine (imitation butter) instead of butter to keep this recipe dairy-free (vegan). If you don’t “have” to make this cake vegan, you can easily substitute the latter with butter. Don’t use coconut fat though, because coconut fat melts too fast at room temperature, which means the base won’t be firm enough.

To make the cheesecake mixture, I used two cans of coconut milk. I used full fat coconut milk for extra creaminess, but I won’t haunt you if you opt for low fat coconut milk. Promise 😉 To create a cheesecake texture, I used agar-agar and corn starch. Yes, a combination. During testing, I found that using just agar-agar to firm up the mixture, resulted in a firm, but jello-like texture. Because real cheesecake is soft and creamy (ohyeahh!), I added corn starch to soften the jello texture. Results? Creamy and soft but firm coconut mock cheesecake. Exactly like it’s supposed to be. And 100% suitable for vegans!

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Vegan Coconut Cheesecake
Serves 12
Delicious soft mock coconut cheesecake. This VEGAN coconut cake has a creamy texture like real cheesecake.
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Prep Time
10 min
Total Time
4 hr 10 min
Prep Time
10 min
Total Time
4 hr 10 min
Ingredients
  1. 150 g digestive biscuits
  2. 75 g margarine*
  3. 35 g brown sugar
  4. 800 mL coconut milk**
  5. 250 g granulated sugar
  6. 50 g corn starch
  7. 10 g agar-agar powder
  8. toasted coconut, for decorating (optional)
Instructions
  1. Line a 22 cm cheesecake pan with baking paper. Set aside.
  2. In a zip-loc, smash the digestive biscuits to fine crumbs.
  3. In a bowl, mix the crumbs, brown sugar and margarine until evenly mixed.
  4. Transfer the crumb mixture to the cheesecake pan and press the mixture in the bottom of the pan. Let the base set in the fridge.
  5. In a medium pan, mix the coconut milk, sugar, corn starch and agar-agar until mixed evenly.
  6. Place the mixture on medium-high heat and bring to a boil while stirring constantly. The mixture has to boil in order to dissolve the agar-agar. Keep stirring to prevent lumps.
  7. Remove the pan from the heat and keep stirring to let the mixture cool slightly.
  8. Pour the mixture on top of the biscuit base. Shake the pan lightly to even out the coconut mixture.
  9. Top the cake with toasted coconut.
  10. Let the cake set for 4 hours in the fridge or until completely firm.
Notes
  1. *you can use butter if you don't eat vegan
  2. **I used full fat. You can use low fat, but the cheesecake will be less creamy.
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BEST Char Siu Pao

Super fluffy pao dough with a savoury char siu (Chinese BBQ Chicken) filling. Easy to make and great for breakfast, lunch or as a snack. Freezer-proof.

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Finally!!!! After countless of tries, I finally have the PERFECT recipe for pau dough for you guys. I’ve made pau before, but there was always something that was wrong. Wet, dry, dense. However, today I made the best batch of char siu paus. Seriously, they’re so.good. Soft and oh-so fluffy. I ate just about all of them straight after steaming. And as I’m typing this, I’m munching on another one. Not kidding. To be honest I was planning on taking this batch to my dad’s (and the rest of the family) this weekend, but I think I’ll have to make another batch. Sorry, dad. I have no self-control when it comes to char siu pau haha..  Read more