Blueberry Cheesecake Topped with Blackberries – kill two seasonal birds with one stone!

A lot of the cheesecake recipes call for a lot of cream cheese. No wonder – it’s supposed to be cheesecake after all. This tends to get really expensive here in Norway though and to be honest, very heavy. So I came up with this, I suppose smoothie cake would probably be a better name, since it has a lot of cream and milk and just a bit of cream cheese. It’s still a delicious, stiff, cheesecakey foam with blueberries. I mean, you cannot go wrong with this. 🙂

This version is not very, very sweet, so do taste it before committing to this amount of sugar and increase if needed.

blueberry cheesecakeIngredients:

3 Tbsp powdered gelatin

1/2 cup boiling water

1 cup single cream (around 20% fat)

1/2 cup sugar

1/2 cup milk

125g / approximately 1/2 cup cream cheese

1 cup blueberries

biscuits – just enough to cover the bottom of the tray twice

1/4 cup butter

a couple of blackberries for decoration

 

blueberry cheesecake

 

Mix the gelatin powder with the water from the kettle until smooth. Let it cool but keep stirring occasionally to prevent it from setting in the glass.

In a bowl of an electric mixer place cream and start beating on medium speed.

Slowly add all the sugar, milk, cream cheese and blueberries at the end.

 

blueberry cheesecake

When everything is blended, let it rest and in the meantime break up the biscuits into small pieces.

You can use a food processor.

Melt the butter (I use the microwave for that but melting it gently over the stove top is certainly a better idea).

Add butter to the biscuit crumbs and stir.

Press the biscuit – butter mixture into the bottom of your spring pan.

Once the gelatin mixture is not hot anymore pour it into the milk/cheese mix and stir with a hand whisk to distribute evenly.

Pour all of that onto the biscuit base.

Leave in the fridge for an hour, decorate to your heart’s content.

blueberry cheesecake

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

Chocolate Comfort Food Cake

I came up with this cake when I was sick and feeling a little precious. I wanted it to be a mood lifter and I wasn’t wrong. I love chocolate so I made sure to use a lot of it. Chocolate always helps.

chocolate comfort

 

chocolate comfort

Ingredients:

4 eggs

1/2 cup applesauce

1/2 cup rapeseed oil

1 tsp vanilla essence

2 1/2 cup all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

200g minced or grated dark chocolate

chocolate comfort

Preheat the oven to 180C/350F.

In a bowl whisk eggs, applesauce, oil and vanilla essence until smooth.

Add flour, sugar, baking powder, salt and milk and mix with a spatula.

Add chocolate and fold in.

Pour into a spring form and bake for 40 minutes.

chocolate comfort

Enjoy!

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Vegan Strawberry Loaf

Ahh, strawberries! The ultimate summer fruit! Who doesn’t love them?

This recipe is an eggless, vegan cake with delicious strawberries. I started thinking about this recipe when I ran out of eggs one day and really wanted to bake something without having to go to the shop. So here you have it. It takes a while in the oven and being vegan it does have a slightly different flavour and smell. Still delicious though.

 

As this cake bakes for such a long time, it’s a good idea to check on it periodically and cover it with aluminium to prevent the top from burning.  A lot depends on the strawberries. The more juice they release into the dough, the longer it  takes to cook, so keep your cocktail stick at the ready to jab and know for sure. The baking time I provided here is for super juicy fruit or even a batch from the freezer, so if you use hard, young berries, you could be done within an hour.

 

vegan strawb

 

Ingredients:

1 cup applesauce

1/2 cup rapeseed oil

1 tsp vanilla extract

3/4 cup sugar

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 cup strawberries, cut in halves

 

 

 

 

 

 

Preheat the oven to 180C/350F.

vegan strawb

In a medium bowl mix applesauce, oil, vanilla extract and sugar until smooth.

vegan strawb

Mix flour, baking powder and bicarbonate of soda in a separate bowl until evenly distributed and add to the applesauce mixture.

vegan strawb

Fold together with a spatula until there are no more streaks of flour.

vegan strawb

Add strawberries and gently stir them in.

vegan strawb

Pour the mixture into a lined, small loaf tin and bake for 1 hour and 15 minutes.

 

vegan strawb

 

vegan strawb

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Skillet Cake – Blueberries In Bed With White Chocolate

Blueberries are not in season yet and when they are I will be in the forest foraging for them, with a bucket. Thankfully though, frozen blueberries are always there to rescue me when I have a blueberry craving. In Norway, I am certainly not alone in having blueberry cravings and I am quite grateful that I live in a country where people understand my devotion for different kinds of berries. Norwegians are not afraid of black, white or red currants which are grown in gardens and made into jams and syrups, lingonberries which are a very popular sauce or jelly for meat, juniper berries as a spice and the list goes on. Thank you Norwegians, I can be berry-crazy with you.

So anyway, this idea came to me after I got this all steel skillet for Xmas last year and I liked it so much I wanted to make everything in it. So why not cake? A quick look at Pinterest showed me that it’s not a new idea and it’s doable. So off I went into the kitchen and put my favourite ingredients together to make this cake. I hope you’ll enjoy it as much as I did. My significant other says this is an amazing cake to have vanilla ice-cream but then he’s a bit of a sweet tooth.

Make sure your skillet is ok to go into the oven before you start. If you have an iron cast or all steel, you’re golden. If however, there is a plastic handle on your pan, you’ll have to consider making this recipe in another vessel. The skillet I have is 28cm/11 inches.

cake in a skillet

Ingredients:

2 cups frozen blueberries

100g/3.5 ounces white chocolate

2 eggs

3/4 cup milk

1/2 cup applesauce (or use oil if you have no applesauce)

1/2 cup sugar

2 1/4 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla essence

 

Check that your skillet fits in your oven and you can close it.

Preheat the oven to 180C/350F.

cake in a skillet

Place the skillet on the stove top and add blueberries. Put on low heat.

Break the chocolate into pieces and add to the skillet.

cake in a skillet

While the blueberries are slowly defrosting in the pan, make the rest of the recipe in a bowl.

Start with the wet ingredients.

In a mixing bowl combine eggs, milk, applesauce, vanilla and sugar and whisk until combined.

Once that is done, add flour, baking powder and salt and mix until just combined.

Do not whisk or continue mixing.

cake in a skillet

Switch the heat off under the pan, at this point blueberries should not have the frost on them and the chocolate should be soft when touched.

Gently layer the cake dough onto the blueberries and place the skillet inside the oven.

Bake for 30 minutes.

 

Enjoy!

cake in a skillet
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

5 Delicious Loaves To Make At Home

Check out these 5 easy ways to use your loaf baking tray and get amazing results.

 

1. Cinnamon Applesauce Loaf

applesauce loaf This cute loaf is soft, never dry because of all the applesauce and really popular with everybody.

 

 

 

 

2. Banana Bread

banana breadVery moist and well flavoured with bananas.

 

 

 

 

3. Poppyseed Loaf

poppyseed madnessThis is exactly what you want to do with a bag of poppy seed you have in the cupboard. Trust me, you won’t regret it!

 

 

 

 

4. Decadent Chocolate Loaf

decadent chocolate This loaf embodies chocolate deliciousness in all its glory. Very dark, very fully flavoured and sophisticated for that special chocolate lover in your life.

 

 

 

 

5. Dried Fruit Loaf

dried fruit loafNo fancy ingredients, just dried fruit in your pantry? Whip us this gem and enjoy the fruits of your labour!

 

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Lemon Courgette Cake

It’s going to be the Constitution Day here in Norway in two days time and it’s a very important day for Norwegians. For that day, I like to bake a cake for my Norwegian family, to show respect the best way I can. 🙂

This delicious cake is very light in texture and slightly moist. I hope you enjoy it as much as I do.

lemon courgette cake

lemon courgette cakeIngredients:

1 1/2 cup grated courgette

3/4 cup sugar

1 egg

1/2 cup rapeseed oil

1 1/2 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

2 tsp lemon zest

 

Start with zesting two lemons. This is what gave me the 2 teaspoons lemon zest. I use a regular grater with small holes and make sure I don’t press too hard so I only remove the yellow part and not the white pith underneath.

Next, preheat your oven to 180C/350F.

Prepare a small baking tin.

In a bowl whisk together egg, courgette, sugar and oil. Stir the rest of the ingredients in until just blended.

Transfer to the baking dish and bake for 45 minutes.

Let cool before turning out as it might stick to the form otherwise.

lemon courgette cake

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Hot Milk & Peaches – Soft, Dreamy Cake

This cake is the definition of softness and comfort. That might be because I love milk and I drink it on its own or as cocoa. I add a lot of it to coffee and I can’t really imagine life without milk. So when I realised one day that again I bought a lot of milk and there is now 6 liters of it in the fridge, I started looking for ways of using more of it in cake. This recipe was born as a version of a hot milk cake. Recipes for hot milk cake can be found all over the internet but I tweaked mine to no end and added the irresistible peaches. I hope you’ll enjoy it because we certainly did and it disappeared quickly.

hot milk & peaches

Ingredients:

4 eggs

1 1/4 cup sugar

2 1/4 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1 1/4 cup milk ( I use 1% fat ‘light’ milk)

100g (a little less than 1/2 cup) butter

1/2 cup applesauce (you can use double the amount of butter instead if you have no applesauce)

2 tsp vanilla extract

a big can of peaches, which gives around 10 halves

 

 

Preheat the oven to 180C/350F.

Place the peaches in the bottom of your baking tray, bellies up.

hot milk & peaches

Put the eggs and salt in a bowl of an electric whisk and start mixing on high.

hot milk & peaches

While doing that, slowly add all of the sugar and vanilla extract. Whisk until the mixture is light and turns white and not yellow from the yolks anymore.

hot milk & peaches

Switch over to low speed and add the applesauce (skip this step if you’re using double butter instead).

hot milk & peaches

I sift the flour and mix it with baking powder, just because I don’t want the now aerated mixture to lose its air.

ahot milk & peaches

Now, while the dough is mixing on low and you’re adding flour tablespoon by tablespoon heat the milk and butter in a saucepan.

hot milk & peaches

As soon as the butter is melted start adding to the dough as well, alternating between flour and the buttery milk.

Once everything is added and mixed, pour the mixture onto the peaches.

hot milk & peaches

Bake for 35 to 40 minutes. The stick test seems to work unless you jab a peach with your stick, so keep trying. 🙂

hot milk & peaches

Enjoy and good luck fighting your family or housemates who will suddenly have so many  things to do in the kitchen and will only ‘accidentally’ nibble on this cake.

hot milk & peaches

hot milk & peaches

hot milk & peaches

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.