About 2 weeks ago I asked my boyfriend whether he would prefer a cake or a dessert for his birthday the following week. I had a feeling that he would pick the dessert option as he would pick a dessert over cake anyday, but I had no clue what to make. I made him a classic Tiramisu last year, as it is one of his firm favourites, but I wanted to make something a little different this year. As I was scrolling through endless Tiramisu recipes, I had a sudden idea of turning a classic Tiramisu into a cheesecake (another of his favourites) and knew it was a perfect idea.
It took a few hours to determine the perfect recipe for a nice, crispy base with a smooth moussy filling and I also wanted to incorporate the lady fingers somehow. I looked up a few recipes on Pinterest (which I have linked below) and once I was happy with the recipe, I made a shopping list to go out and get the supplies. I spent an entire afternoon putting this cheesecake together and I was so happy with how it turned out 🙂 Let’s get started!
You Will Need:
- 12 digestive biscuits
- 80g butter
- 250g cream cheese
- 200g mascarpone cheese
- 1/2 cup icing sugar
- 1 cup heavy cream, whipped
- 2 teaspoons vanilla essence
- 1 cup hot water
- 4 teaspoons instant coffee powder
- 4 tablespoons kahlua
- 12 lady fingers
What To Do:
- Place the digestive biscuits into a food processor and pulse until fine crumbs form.
- Melt the butter in a saucepan over medium heat. Remove from the heat and mix in the biscuit crumbs until well combined.
- Line a cake tin with baking paper and pour in the biscuit mixture and press until firm. Place in the refrigerator until completely cooled.
- Prepare the Kahlua mixture by stirring together the hot water, coffee and Kahlua.
- To make the filling, using an electric whisk, mix the cream cheese, mascarpone cheese and icing sugar together until combined. Set aside.
- Add the vanilla essence and 4 tablespoons of the Kahlua mixture and mix well. Have a taste and add some more vanilla or Kahlua mixture if required.
- In a separate bowl, beat the heavy cream, until soft peaks form.
- Carefully fold the whipped cream into the cream cheese mixture and set aside.
- Remove the base from the fridge. Dip the lady fingers into the Kahula mixture one at a time and place on top of the crust.
- Pour the cream cheese mixture over the lady fingers and spread evenly. Sprinkle over some cocoa powder or a flake chocolate bar to top it off.
- Place the cheesecake into the fridge for 5-6 hours or until firm.
I hope you enjoyed this recipe and I would love to know if you have a go at making it for yourself 🙂
Note: I ended up using 3 different recipes to create this cheesecake as there were different aspects from each that I preferred. I have linked these below.
Base: I used the base from my Lemon Cheesecake recipe.
Coffee Mixture: I chose this recipe as I liked that it only used a little bit of Kahlua. You can find it here.
Filling: This was the main recipe I used but I changed the measurements to suit the amount I wanted. You can find it here.
A few weeks ago I decided that I wanted to have another go at growing flowers for Spring/Summer this year. I knew right away that one of the flowers I wanted to plant were sunflowers, as I feel these are one of the most summery looking flowers and I love their bright yellow petals. I wasn’t quite sure what other flowers I wanted to plant, so 2 weeks ago I headed out to one of my local garden centres and had a look through their seeds and flowers. They didn’t really have a large variety of flowers as it is still Winter in New Zealand, so I decided planting seeds would be the best way to go and headed inside to look at what they had on offer. I ended up choosing a packet of Everlasting Daisys’ and Enchinaceas’ as they are very bright and summery looking.
The following week I had agreed to meet one of my friends at the same garden centre for lunch in their cafe and after eating, I decided to have a wander around to look at their range of indoor plants. I have currently been clearing out a lot of my stuff and had an empty corner in the bedroom to fill, and felt that a plant would really brighten up the room for Spring. Originally I had planned to buy a miniature palm tree as I think these are really summery looking, however I immediately changed my mind after seeing the $200 price tag. After looking around for a further 10 minutes, I noticed a display of peace lilies and knew that it would be perfect, especially because it had a price tag of only $22. I love the contrast of the big, dark green leaves and the white lily (which is getting ready to open any day now!)
As we had a lovely sunny day on Saturday, I thought it was the perfect time to plant my seeds and set about prepping the soil and cleaning out plant pots. After planting the sunflower seeds, I decided that I wanted to get some proper flowers to plant and headed over to another garden centre and have a look at what they had instore. I found some bright yellow, blue and pink flowers and felt they would go perfectly with the sunflowers and other seeds once they grow. I am not sure what kind of flowers they are as the card just said ‘potted colour’ but I’ve bought them before and find that they are quite easy to grow. I decided to plant them in white plant pots as I really like the contrast between the colours.
I am very excited to see the flowers growing as we get into the warmer months and I’m sure I’ll post quite a few pictures of the sunflowers on here and on my Instagram @ladydaisyblog in the coming months, so make sure to keep your eye out.
What are your favourite Summer flowers? 🙂
I hope you’ve had a fantastic week so far, not too long until the weekend! I wasn’t quite sure what to post about this week, as I had so many different ideas and couldn’t decide which one I actually wanted to write about. So, as you can see from the title of this post, I have decided to share my current favourite skin care products with you 🙂
Up until early last year I didn’t really have a proper skin care routine, I would just use whatever face wash that was in the shower at the time and occasionally use a moisturiser when I could be bothered. Although there are still a few nights where I’m too tired to properly use all of my skin care products, I have gotten alot better at taking care of my skin. As I have skin that often gets very dry, I have to be careful about what products I use on my face. Over the past year and a half it has been alot of trial and error finding items that won’t dry out my skin and I think, for the most part, I have found the perfect products for me.
My skincare routine is as follows:
- Eye Makeup Remover: Nivea Double Effect Eye Makeup Remover
- Face Wash: By Nature Purifying Facial Cleanser
- Toner: Nivea Refreshing Toner
- Serum: By Nature Moisture Replenishing Face Serum
- Moisturiser: Nivea Refreshingly Soft Moisturising Cream
- Eye Cream: Essano Rosehip Eye Cream
I find that by keeping my routine to about 5 or 6 items helps me actually commit to using each product every night, rather than a long, in-depth routine that I would get bored of very quickly. I really like all of these products as they feel extremely moisturising on my skin and help to keep any dryness at bay. As I don’t wear any makeup on my face due to the fact that I find it incredibly drying, I don’t really feel the need to use a regular cleanser. I did try out some micellar water last year and I really didn’t like how much it dried out my skin, so I’ve steered clear of it ever since.
It wasn’t until I wrote this blog post that I realised just how many By Nature and Nivea products that I actually use haha. These two brands are by far my favourite of the cheaper skincare brands, which makes sense as to why I have quite a few. I can definitly see myself sticking to these products for the foreseeable future but I would love to know if you have any recommendations 🙂
Have you tried out any of these products? What are your skincare favourites? 🙂
The weather in New Zealand has been extremely cold and stormy the last few weeks, meaning that staying indoors by the fire and baking has been one of my favourite pastimes. This weeks post is quite similar to my lemon drizzle cake which you can find here, but it uses yoghurt, which helps to keep the cake incredibly moist and is perfect for if you have yoghurt that is about to reach its expiry date (which happens to me quite often). I first made this cake a few months ago, but this is actually the first time I’ve made it as a loaf and I absolutely love how it turned out. I actually preferred it as a loaf and will definitely be making it in this tin from now on. Let’s get started!
You Will Need:
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yoghurt
- 1 cup white sugar
- 3 large eggs
- 2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla essence
- 1/2 cup canola oil
- 1/3 cup lemon juice
- 1/3 cup white sugar
- 1 cup icing sugar
- 2 tablespoons lemon juice
What To Do:
- Preheat the oven to 180 degrees celcius and line a loaf tin with grease proof paper.
- Sift the flour, baking powder and salt into a large bowl.
- In a separate bowl, whisk together the yoghurt, sugar, eggs, lemon zest and vanilla essence.
- Slowly whisk the dry ingredients into the wet ingredients.
- Using a spatula, carefully fold the oil into the mixture until well combined.
- Pour the mixture into the loaf tin and place in the oven for 50 minutes or until cooked.
- While the cake is in the oven, start preparing your syrup by pouring the lemon juice and sugar into a small saucepan and stir over medium heat until the sugar is dissolved.
- When the loaf is cooked, remove from the oven and leave to cool in the tin forabout 10 minutes.
- Carefully remove the loaf from the tin and place onto a wire rack over a cookie sheet.
- Using a skewer, poke a few holes in the top of the loaf and pour the syrup over the top.
- Allow the cake to cool completely before preparing your glaze.
- To make the glaze, mix together the icing sugar and lemon juice and spread over the top of the cake.
I hope you enjoyed this recipe and I would loveto see your recreations 🙂
Last week I went to The Warehouse to stock up on a few balls of wool and as I was heading to the checkout, I noticed some bags of mini Terrys chocolate orange pieces for only $3 and immediately picked one up as this is one of my favourite chocolates. I really wanted to use them in a blog post, but couldn’t quite decide what to make so I eventually settled on cupcakes as these are one of my absolute favourite things to bake. Let’s get started!
You Will Need:
- 3/4 cup & 2 tablespoons plain flour
- 1/4 cup & 2 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1 teaspoon vanilla essence
- 1/2 cup boiling water
- 100g butter, softened
- 1 1/2 cup icing sugar
- 1-2 tablespoons milk
- 2 drops red food colouring
- 3 drops yellow food colouring
- 1-2 teaspoons orange essence
What To Do:
- Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
- Sift your dry ingredients into a large bowl, then add both sugars and stir well.
- Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
- Pour in the boiling water and mix until just combined. Keep in mind that the mixture will be very runny.
- Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
- Place in the oven for 20-25 minutes or until cooked.
- Remove from the oven and place onto a wire rack to cool.
- To make the icing, place your butter into a large bowl and mix with an electric mixer on a high speed until smooth.
- Add the icing sugar and mix slowly until a smooth icing starts to form.
- Add the orange essence and milk and mix on a high speed until you are happy with the consistency.
- Add in the food colouring and mix well until a solid colour forms.
- Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
- Place one piece of Terrys chocolate orange into the centre of the icing.
I hope you enjoyed this recipe and I would love to see your recreations 🙂
On a Sunday afternoon back in 2010, I was flicking through various TV channels looking for something to watch when I stumbled across an episode of Pretty Little Liars. It was about the third or fourth episode of the first season and although I wasn’t entirely sure what was happening on the screen, I absolutely loved the episode and decided that I was going to continue to watch each episode. However, after about a month I ended up missing about 5 episodes and when I finally had time to watch it again, so much had happened in the episodes I had missed and I was so lost, so I ended up not bothering with it. That was until early last year, when TVD was on a break and I wanted to find and new program to watch. I spent a few months watching from the start of season 1 to the middle of season 7 and I was absolutely hooked.
I was quite sad to learn that the last episode of season 7 was the series finale but also waited eagerly to see what would happen to the girls in the final 10 episodes. If you haven’t watched any episodes of Pretty Little Liars, essentially it is about 4 girls called Hanna, Aria, Emily and Spencer who receive threatening text messages from someone under the alias ‘A’ after their friend Alison mysteriously disappears during a sleepover one night. The series follows the girls trying to figure out who could be sending these messages and why they are sending them. It is a series filled with love, death, mystery and countless unanswerable questions.
The series finale aired last Wednesday night in New Zealand and I was both sad and excited to watch the episode. I was excited to find out who the mysterious Uber A would be and what would happen to all the characters but after watching the episode, if I am completely honest, I was left feeling quite confused and slightly disappointed. Although I felt it was a good end to the series and I was really happy with where the girls ended up in the end, there was no shock when the big reveal finally happened and I found that so many questions that had popped up during the series were left unanswered. I later found out that the writers had to change the actor who turned out to be Uber A last minute, as the original actor was unavailable to film the scenes. Even though there were so many questions that hadn’t been answered by the end of the series, I feel that it wouldn’t be Pretty Little Liars without a little mystery.
Until next time,
As it is nearing the middle of Winter here in New Zealand, there is nothing better than cosying up in front of the fire with a good book and a warm cookie straight from the oven. My number one favourite cookie will always be chocolate chip (you can find the recipe here), but over the weekend I was really in the mood for something a bit more chocolate-y. After checking Pinterest for a few ideas, I settled on triple chocolate cookies (because who doesn’t want 3 times the amount of chocolate?!). For these cookies I decided to use a recipe for plain chocolate cookies which I’ve had since my year 7 cooking class, and add in a few handfuls of chocolate chips, so I am not entirely sure where this recipe is orginally from. You all know I like to credit the authors of the recipes that I share with you on this blog so if you know where the orginal recipe is from, please let me know 🙂
Let’s get started!
Note: This recipe makes about 18 biscuits depending on the size that you decide to make them.
You Will Need:
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1 cup plain flour
- 1/2 cup + 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornflour
- 1/2 cup white chocolate chips
- 3/4 cup milk chocolate chips
What To Do:
- Preheat the oven to 180 degrees celcius and line 2-3 baking trays with greaseproof paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the egg and vanilla essence and beat well until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and cornflour. Gradually add to the wet ingredients, mixing well after each addition.
- Carefully stir in the chocolate chips.
- Roll the mixture into balls and place evenly on the baking trays (make sure to leave enough room around each ball for them to spread).
- Place in the oven and bake for 11 minutes. They should look slightly doughy when taken out of the oven so be sure not to over cook them.
- Allow to cool for 10 minutes on the baking tray before moving them onto a wire rack to cool completely.
These have quickly become one of my favourite cookies so I will definitely be making them again. I would love to know what you think of them 🙂