As you know, if you follow my blog, I prefer plantbased food. As some of you also know, my husband rather not. He likes the idea behind a vegan diet, but doesn’t want to give up meat and fish all … Continue reading
Today I am presenting an other Recipe from the “Vegan Lovestory” Cook book by Hiltl and Tibits. Baked glazed Chicory topped with Blood Orange fillets I really enjoyed this beautiful side dish (even though it looks more beautiful before baking. … Continue reading
One of my close friends decided to go Vegan 2 Months ago (*happy*) She came over for a brunch a weeks ago and I wanted to make something she would really love. As she used to love(!!!) eggs and all … Continue reading
I wasn’t so sure how this will turn out. Will the paper forms come off easy? Will the little cakes be solid enough? Cake worries…. for nothing!
I am obsessed with making Mini Cheesecakes! This weekend I had 2 invitations. I made the amount of one big cheesecake on friday afternoon and brought half of the goodies to the saturday night dinner with family, the other half I froze and brought them with me to a birthday brunch on sunday.
You just prepare your muffin tray with muffin paper forms and the recipe can start!
You can keep them fresh in your fridge for 3 days. I just froze them for that short time to test, if they are still as good afterwards. They are! Just freeze them in a tupperware and the flavors are save.
I made my Cheesecake basic recipe, and then went on to create raspberry-Chocolate flavors. That’s the cool thing about it: after making the base, you can really just create the flavors you desire, mix in fruits, nuts, caramel, vanilla, chocolate, what every makes you happy!
And yes…even skull – shirt wearing rockers love little pink tarts.
Find the Recipe Here or go to the category “Cheesecakes”