Icebox cake or fridge cake is so easy to make with very few ingredients and an exceptionally good dessert! You can experiment with this type of cake with different fruits & flavours or biscuit base.
The ginger biscuits (accidentally vegan) & fresh raspberries with whipped cream really compliment each other in this dessert.
This recipe is a nice one for kids to help join in and make if you have little ones that like to get involved & learning to cook or bake.
I originally found this recipe on bbc website and decided to veganise it & make it dairy-free & plant based. It worked brilliantly & tasted amazing you’d never know I should call it raspberry surprise!
For a special Easter treat i thought I’d try this lovely surprise for my son; An Easter egg cheesecake in an Easter egg!! All vegan & dairy free but a scrumptious delight & so easy to make which is all important when you’re a busy working mum.
Easter Egg Cheesecake- Vegan & Dairy Free
All you need is a vegan dark chocolate Easter egg , cream cheese & some biscuits:
The ingredients are more than enough to fill 1 whole Easter egg – 2 halves.
For the base
• 15 g (0.5 oz) Flora or vegan butter
• 85 g (3 oz) digestive biscuits crushed
For the filling
• 200 g (7.1 oz) vegan cream cheese (We used Violife)
• 35 g (1.2 oz) icing sugar
• 100 ml (3.4 floz) vegan double cream ( I had run out so used some of the vegan squirty cream as replacement)
• 25 g melted dark chocolate
• A Biscoff/ Oreo or if you can source any vegan chocolate mini eggs.
• 10 g Grated dark chocolate
I used a Bourneville Dark Chocolate Easter Egg.
Chill the Easter egg in the fridge for at least an hour.
Take a hot knife ( I ran it under the kettle) and slowly carefully seperate the egg gently by inserting the sharp knife along the edge.
Prepare the biscuit base by crushing the biscuits into small crumbs.
Heat the vegan butter in a pan until melted.
Pour the melted butter into the biscuit crumbs.
Mix the butter & biscuit crumbs well it should resemble wet sand.
Carefully press the mixture into the shell of the egg.
Biscuit base – Easter Egg cheesecake
Chill the biscuit filled egg in the fridge whilst you prepare the cheesecake mixture.
Mix the vegan cream cheese with the icing sugar & cream.
Place in the egg on top of the biscuit base.
Take the melted chocolate and drizzle or swirl over the top – you can use a skewer to make a marble effect.
Decorate as you like with grated chocolate – a biscoff , Oreo or any vegan Easter mini eggs or bunnies you can find.
Feeling creative today these peppers were so fun & easy to make.
You can adapt the stuffing to any flavours you like or add rice or Cous Cous or vegan sausages instead of soy mince; different spices or vegetables. I tried to use a combination of ingredients my son enjoys – they were so tasty!
Halloween stuffed peppers
Ingredients ( for 5 Peppers)
2 tablespoonsolive oil
200g Vegan mince
2 cloves garlic
Half An aubergine chopped small
Handful of mushrooms
6 cherry tomatoes
Tablespoon tomato purée
5 slices of bread – made into breadcrumbs
Salt & pepper
Handful fresh parsley
Crispy Dried onions
Vegan cheese (we used Violife feta it melts nicely)
Slice the top off the peppers in a circular disc shape
Remove any seeds
Place the peppers on a baking tray & heat at 200 for 15 minutes in the oven.
Prepare the mixture whilst peppers are pre-baking
Fry the onion & garlic for couple minutes until it starts to soften
Add the aubergine – fry for few minutes
Add herbs & seasoning
Add chopped mushrooms stir fry
Add the soy mince fry for couple minutes
Add the tomatoes & tomato purée fry for couple of minutes more.
Stir in the breadcrumbs & fresh parsley
(If you are doing faces on the peppers draw them & cut around I used the little pumpkin cutter.)
Using a spoon fill the peppers with the mixture.
Put the filled peppers back In the oven for 15 minutes.
Take out the peppers and add some crispy dried onions on top & then grated or thinly sliced vegan cheese.
Put back in the oven for 5/10 minutes until the cheese has melted.
Will definitely make these again they were enough for a main meal & looked and tasted amazing.
I’ve been working & experimenting with pumpkin 🎃 recipes (soon to be shared on here!) & we always carve one to put out the front of the house for Halloween trick or treaters.
Pumpkins are very cheap and have multiple uses! I thought I would do something a bit different & creative so I made a pumpkin floral centre-piece. I’ve gifted some to friends who loved them, something a bit different! A very colourful eye-catching display.
Really simple to make. You just need:
• Fresh pumpkin
• Marker pen
• Spoon or scoop
• Diluted bleach
• Clear plastic cellophane/ bubble wrap
• Wet oasis floral foam
• Fresh Flowers, leaves, berries,
1. Use a marker pen & draw a lid around the top of the pumpkin.
2. Use a long sharp knife and cut the top off around the line you’ve drawn.
3. Scoop out the flesh of the pumpkin – I used an ice cream scoop.
4. Wash the inside of the pumpkin with some washing up liquid or some diluted bleach with water.
5. Wait for pumpkin to dry out
6. Line the inside with cellophane & bubble wrap.
7. Push in some floral oasis – you can cut pieces to fit (make sure you soak it first)
8. Cut your flowers to your preferred lengths & insert into the foam.
This can be done on a budget with a bunch of supermarket flowers. The pumpkins from ALDI at £1 – the oasis & cellophane from the Range.
Get creative! It’s very relaxing & rewarding in these turbulent times and something a bit different leading up to Halloween.
These Scones are so light, delicious, they look and taste really impressive yet are so easy to make!! In fact the trick to good scones is not working the pastry a lot at all just roll it & cut out the shapes.
I made them for a family birthday party in the garden earlier in the summer and everyone enjoyed them vegan or not!
So tasty and you wouldn’t believe they’re vegan they are such a treat!
• vegan cream alternative, e.g. oat-based crème fraîche, or Alpro Double cream (whipped) to serve
• Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs.
• Slowly stir the milk into the flour mixture until you have a smooth dough.
• dust your surface lightly with flour and gently roll out the scone dough until 2cm thick.
• Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
• Remove the dough from the fridge and using a round cutter (you can improvise with a jam jar lid if you don’t have a cutter, cut out the scones. (When you cut the scones out, press the cutter straight down, don’t twist it. Flour the cutter first to make it easier to remove the scones.)
• Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top.
• Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly)
• Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.