Lighter no-bake summer cheesecake

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There’s no denying that summer is just around the corner – the sun is shining, the days are longer and temperatures are creeping higher.

As we teeter on the verge of summer, now’s the perfect time to stop and take stock before the madness of the festive season kicks off and make changes that will leave you feeling better all summer long – like updating your weekly menu to include lighter meals that don’t fill your house with unnecessary extra heat.

That’s where this delicious cheesecake comes in. Not only does it make for a creamy, fresh summer dessert, but it’s even includes a certain special ingredient that will leave you feeling great – Symbio yoghurt. Yip, there’s yoghurt in this cheesecake!

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Cherry Ripe Tartlet

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Cherry Ripes are one of those chocolate bars that you either love or hate. I’m in the latter camp – they’re always the last chocolates sitting at the bottom of my Favourites box. It’s funny really, because when you break it down there’s no reason not to like them . Cherry? Yum. Coconut? Yum. Chocolate? Yum.

So when McDonald’s released a limited edition Cherry Ripe McFlurry I wasn’t too sure what to expect – and to be honest, I didn’t think I would like it! But my husband and I decided to try it for a Saturday afternoon treat. And guess what? Somehow they’ve managed to create a Cherry Ripe McFlurry that pulls out all the best parts of a Cherry Ripe without that divisive quality – think creamy soft serve ice cream topped with a light cherry sauce and lots of chocolate flakes. Yum!

Having enjoyed the Cherry Ripe McFlurry so much I decided to come up with a Cherry Ripe inspired recipe of my own – a beautiful cherry and coconut tartlet that’s absolutely packed with real cherry flavour. Yip, even though it’s not cherry season you can make a beautifully flavoursome cherry dessert without using faux-cherry essences.

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Creme Egg Cheesecake

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Creme Eggs are without a doubt one of my favourite parts of Easter – they rival marshmallow eggs for the coveted spot as my most loved Easter egg. While marshmallow eggs narrowly win out on that front, nothing beats baking with Creme Eggs come Easter – anything with Creme Eggs in it is a guaranteed crowd pleaser!

Last Easter I created some rather indulgent Creme Egg cupcakes that are decadent enough to make any Creme Egg lover weak at the knees – and judging from the response it got after I posted it, you definitely seemed to love the recipe!

With such a success under my belt, the pressure was on to come up with something equally delicious this time around… but I’m pleased to say I have just the recipe. Crème Egg cheesecake. Yip – this year we’re taking Creme Eggs up a level and incorporating them into an already delicious dessert.

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Salted caramel & chocolate tartlets

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In case you couldn’t tell from all the pink, hearts and roses popping up in shops, Valentine’s Day is just around the corner – only two sleeps away in fact!

I must admit, Valentine’s Day kind of crept up on me this year – blame it on our wedding – so my window for making themed treats was pretty short. So short in fact, that I decided not to bake anything pink or heart shaped at all!

But that doesn’t mean I didn’t do some Valentine’s baking. Instead of going down the themed route, I decided I would be better off spending my time making an absolutely decadent treat that Kevin would absolutely love. That means a treat made from caramel and chocolate – that’s where these salted caramel and chocolate tartlets come in.

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Guest Post: Chocolate Pecan Pie

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Hi everyone!  It’s Melissa from Baking Makes Things Better here; I’m beyond honoured to be guest posting on High Tea with Dragons today. Congratulations to Kirsten and Kevin on their wedding and I hope they are having an amazing time on their honeymoon!

Pecan Pie is one of the first things I made and posted about back when I started up Baking Makes Things Better (and I really should re-visit the post and take some new photos for it, I think the photography skills have evolved a little since then).  I love Pecan Pie – it’s not that common in New Zealand but it is a delicious dessert that comes from the cuisine of the Southern United States, and boy do I think they know their desserts (I still need to try Kirsten’s Key Lime Pie)!

I’ve always wanted to try a chocolate version of Pecan Pie so this is a slight variation on my original recipe.  This pie would go great with cream, custard or ice cream, but is also amazing on its own.

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Vanilla & Strawberry Tart

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Strawberry season is well and truly upon us – and I couldn’t be more thrilled. Strawberries are one of the few things in the world that I can eat (and eat and eat and eat…) forever without getting sick of them – there’s just something about them that I never get sick of.

With punnets of strawberries lining the shelves in every supermarket and fruit store you visit, Kevin and I have totally given in to strawberry temptation and stuffed our fridge full of the things. So when the working out what dessert to make for when we had friends over for a BBQ there was no question it would be something wonderfully packed with strawberries!

After a bit of fiddling with my dreadful oven I succeeded in getting in a workable state, leaving me with the first opportunity I’d had in weeks to actually bake something! What goes better together than strawberries and vanilla? Not a lot! So I decided to combine the two in a beautifully light, creamy summery vanilla and strawberry tart.

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Key Lime Pie

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Now that Spring is here it’s time to start thinking about summer desserts – well, at least it is around here! I don’t know about you, but the last thing I want on a stinking hot summer’s day is a warm, stodgy  dessert.

Obviously, we’re not quite at that stage yet – we’re only four days into Spring – but there’s no harm in getting a bank of fail proof summer recipes prepared ahead of time! So that’s exactly what I’ve been doing – coming up with a list of delicious summer recipes that can be made super quickly!

And I’m in love with the first one – a delicious key lime pie!

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Moro & bailey’s cheesecake

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Last weekend Kevin and I finally got around to unpacking the last of our boxes – you know, the ones hanging around from when we moved into our new place back in early February. They were the three boxes we just couldn’t handle unpacking on moving weekend, so have sat in a pile in the corner for the past three or so months.

Then came the last box. What was in this one? Alcohol. Bottles and bottles of brand new alcohol. The trick is, Kevin and I aren’t big drinkers – we’ll have a glass of wine or something stronger every once in awhile, but that’s about it. But at Kevin’s old job he used to win bottles and bottles of the stuff in social club raffles, leading us to acquire quite the liquor cabinet.

So I decided we should slowly work our way through the liquor bit by bit in the best way I know how – by using it in some baking! My favourite thing about a visit to Lonestar is their fabulous Moro and Kahlua cheesecake, so I decided to try making something similar at home. Similar is the keyword here – the base is chocolate rather than shortbread, the topping is different and we didn’t have any Kahlua so… really the similarities end at it being a cheesecake with Moro bar pieces!

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