Wednesday, March 26, 2014

Work Catering #39: have a break! Have a KitKat .. cheesecake!

Sorry... another cheesecake post! But this one is different!! it's got KITKAT bars in it XD I have made a similar cheesecake using Tim Tams.. and Cherry Ripes. Any other suggestions for chocolate bars? =P

Also made some blueberry cookies. I always enjoy putting fruit into cookies but usually I used dried fruit however this time I tried out fresh fruit! Enjoy the recipes :D

KIT KAT Cheesecake Slice
Recipe adapted from Bakers Corner
250g plain chocolate biscuits
100g unsalted butter, melted
375g cream cheese, softened
1 can (395g) sweetened condensed milk
1/2 cup (125ml) thickened cream
2 tsp powdered gelatine
1 1/2 tbs boiling water
1 tsp vanilla essence
180g Kit Kat, coarsely chopped
45g Kit Kat, extra, coarsely chopped

1. Line a 20x30cm pan with foil.
2. Process/Crush chocolate biscuits until fine. Add butter and process until well combined. Press mixture firmly over the base of prepared pan. Refrigerate while making filling.
3. Beat cream cheese with electric mixer until smooth. Beat in condensed milk and cream until well combined. Dissolve gelatine in water, then add to cream cheese mix. Beat in vanilla then fold in chopped Kit Kat pieces.
4. Carefully pour mixture into prepared base. Sprinkle with extra Kit Kat pieces and refrigerate for 4 hours or overnight. Cut in squares and serve.

Look at the Kit Kat chunks!! XD
Brown Sugar Blueberry Cookies
Recipe adapted from The Baker Upstairs

113g butter, softened at room temperature
3/4 cup packed brown sugar
1 egg
1 tsp vanilla essence
1 3/4 cups plain flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tbs milk
3/4 cup fresh blueberries (I used frozen)

1. Preheat oven to 190oC. Line 2 baking trays with baking paper.
2. Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla and mix well to combine.
3. Stir in flour, baking powder, salt and cinnamon with mixer on low speed. Mix until dough comes together then add milk. If dough still dry and crumbly, add 1 tbs milk at a time until it comes together.
4. Carefully fold in blueberries. Refrigerate for 30 minutes.
5. Remove dough from fridge. Roll teaspoonful of dough and place on baking tray. Bake for 10-12 minutes or until golden.

I'm not sure if it was because I used frozen blueberries, but the cookies were a bit soft. I think the moisture from the frozen blueberries may have softened the cookies after they were baked however the flavours were still there. It actually tasted like cookie dough so I didn't mind ^^ The cinnamon, brown sugar and blueberry went really well together.
Cookie time!

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