Truly Baking Mad Mummy (& Kids ☺)
Truly Baking Mad Mummy is a personal blog by Neleta Winter, a full time mummy that loves to cook and bake. Neleta is self taught and all her recipes are either her own or adapted from recipes she has seen and most importantly they are tried and tested 🙂 Neleta shares her passion for cooking and baking in her blog with regular recipes, tips and ideas.
Neleta is a great advocate of children learning to cook at a young age as she feels it builds a foundation for when they are older especially regarding eating healthy! The recipes featured here are Neleta’s own and great to try out with the kids.
No Bake Cheesecake
150g Digestive Biscuits
80g Butter (melted)
150ml Double Cream
2 tsp Vanilla Extract
100g Icing Sugar
Place the digestive biscuits in a food processor and blitz, add the melted butter and blitz again. Pour this into a 20cm springform cake tin and press down. (You can of course break the biscuits up in a bag and mix the butter and biscuit in a bowl). Put in the fridge while you make the cream mixture
Pour the double cream into a bowl and whisk until you get stiff peaks.
Mix the mascarpone and icing sugar together until fully incorporated and add the vanilla extract and mix in.
Add the whipped double cream to the mascarpone mix and fold in gently.
Pour the mixture onto the biscuit base and smooth over.
Place in the fridge for a few hours or if like me, place in the freezer for an hour to quicken the setting process hahahaha :))
Lovely served with:
No churn ice cream
1 can (14 ounces) Condensed milk
2 tsp Vanilla extract
2 cups (475ml) Double Cream
In a bowl, stir together condensed milk and vanilla extract. In another bowl, whisk the double cream until you get stiff peaks (easier using an electric whisk) With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a large tupperware tub and freeze until firm, usually about 6 hours and enjoy 🙂
Note: The above ice cream is a great foundation recipe and can be adapted to almost anything, ie lemon ( replace the vanilla extract with the zest and juice of 2 lemons) chocolate chip, cookie (use left over cookies) berry (add in your favourite berries use blueberries, raspberries).
The Best Chocolate Chip Cookies
2/3 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 3/4 cup plain flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips
Preheat oven to 175/375 degrees and line a baking sheet with parchment paper. In a bowl, combine the butter, brown sugar, granulated sugar, vanilla and egg. In a separate medium bowl combine the flour, baking soda and salt. Add to butter mixture and combine until creamy. Stir in chocolate chips.
Spoon cookie dough onto the prepared baking sheet and flatten slightly, make sure to leave a little room around each one to allow them to spread a little.
Bake 12 minutes or until lightly brown. Cool slightly on baking sheet and serve!
Note: Note: The cookies are again easily adapted to many different flavours ie add orange zest to the butter/sugar mixture to give it a zesty flavour, or white chocolate and cranberry. It’s a very adaptable recipe :))
Check out Truly Baking Mad Mummy Blog for more cooking & baking inspiration: