Strawberry Yogurt Cake

I made 2/3 of this mix in a loaf tin and cut into 10 squares

·         1 cup (2 sticks) butter, softened

·         2 cups granulated sugar

·         3 large eggs

·         3 tablespoons lemon juice, divided

·         Zest of 1 lemon

·         2 1/2 cups all-purpose flour, divided

·         1/2 teaspoon baking powder

·         1/2 teaspoon salt

·         8 ounces plain or vanilla, Greek yogurt

·         12 ounces fresh strawberries, diced

·         1 cup powdered sugar

1.     Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 1/4 cups of flour, baking powder and salt. Mix in the lemon zest and set aside.

2.     With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

3.     Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

4.     Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5.     Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Strawberry Cheesecake Ice Cream Pie

The Cheesecake mix tasted wonderful. When I made this again I will use strawberry coulis mixed in the cheesecake mix instead of ice cream.

1 cup heavy whipping cream

½ cup cream cheese, softened
1 cup sweetened condensed milk
¼ teaspoon vanilla
1 small container strawberry ice cream
1 graham cracker pie crust
1 pint fresh strawberries

1. Allow Halo Top ice cream to come to room temperature (should be soft and scoopable).


2. In a blender or food processor, pulse whipping cream until thick (not peaked). Add cream cheese, condensed milk, and vanilla. Mixture should have thick, pudding-like consistency. 


3. In the graham cracker crust, alternate large spoonfuls of cheesecake and Halo Top.

4. Using a skewer, lightly swirl them together. Place in the freezer about 15-20 minutes to set. Add an additional layer of cheesecake/Halo Top and swirl again. Freeze until set (about 2-3 hours)


6. Slice strawberries into thin slices and fan in the center of the pie. Serve immediately. 


Easiest ever chocolate cheesecake

Seemed to be a hit with Rob & Malcolm although very sweet

100g Honey Nut Cornflakes

1 jars Hazelnot Spread (400g)

1 x 180g tubs of cream cheese

      Put 100g honey nut cornflakes and (100g) of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.

      In a separate bowl, beat tub of cream cheese until smooth, then fold in the remaining  (300g) of chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.

·     Remove from the freezer 20-30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with 1 tbsp roasted and chopped hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.