Martha Stewart’s Cookies and Cream Cheesecakes Recipe

 I got this recipe from 52cupcakes blog they are so yummy and I love how you use a whole Oreo cookies for the base it is so much easier then crushing all the biscuits up and pressing then into the patty cakes and its so pretty how the design and logo on the cookie show through after you have baked them. Try these out they are so fun to make and your friends and family will love them.

Martha Stewart’s Cookies and Cream Cheesecakes Recipe
Makes 30


42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped

2 pounds cream cheese, room temperature

1 cup sugar

1 tsp vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

1. Preheat oven to 275 degrees(150c). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Cream Cheese


Banana Bread

This Banana Bread is so Moist and Delicious its very easy to make, its a new favourite for the over ripe bananas. Its lovely warm and fresh from the oven but also keeps well.I usely double this recipe because 1 loaf doesn’t last long in our house hold.Definitely a winner for when the bananas get neglected.


1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1 cup brown sugar
1 tsp ground cinnamon
125g butter, melted, cooled
2 eggs, whisked
3 ripe bananas, mashed


Preheat oven to 180°C. Grease and line the base and side of an 11 x 21cm x 6cm deep (base) loaf pan.

Combine flours, sugar and cinnamon in a large bowl. Whisk butter and eggs together. Stir in banana. Spoon into prepared pan. Smooth the surface.

Bake for 45-50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins before turning out onto a wire rack. Serve warm spread with butter.

All recipes are on Petitchef

White Chocolate Mud cake

Heres the White Chocolate Mud Cake I made for Mothers Day.

White Chocolate Mud Cake

250g butter
150g white chocolate
440g caster sugar
250ml milk
225g plain flour
75g s/r flour
1 tsp vanilla essence
2 eggs – lightly beaten
125ml cream
300g white chocolate
Handy Hint:it can be difficult to judge if this cake is cooked but the crust of the cake should be thick and sugary will keep for a week but not very likely
Preheat oven to moderate – would guess 180C/160C for fan (I used fan at 160C). Grease the bottom & sides of DEEP 20cm round cake tin. Put the chocolate, butter, sugar & milk in a pan and slowly heat (without boiling) until smooth – leave the mixture to cool which will take approx 15 mins. Whisk the two flours into the chocolate mix, then add the eggs & vanilla. Then pour the mix into the cake tin. Cover the tin with tin foil and bake for approx 1hr. Remove the foil and leave the cake in the cake tin for 10mins before turning out onto wire rack to cool. To make the ganache topping: Bring the cream to the boil in pan then pour over the chocolate that you have already broken into small pieces. Stir with a wooden spoon until the chocolate has melted and then cover & pop in fridge for approx 30minutes – stirring occasionally – before spreading over cooled cake.

Mothers Day

Today was Mothers Day in New Zealand and we had a wounderful lunch with the Whanau(Family). I made Mini Pecan pies from Jo Seagers web page and a delicous White Chocolate Mud cake.

Baby Pecan Pies
These are delicious served warm as a dessert or can be stored in an airtight container for up to 2 weeks. They also freeze well. It’s best not to double the recipe, if you want to make more just make a second batch after the first.

For the pastry:
125g butter
1 cup flour
1/2 cup icing sugar
For the filling:
1 cup pecan nuts
60 g butter
1 egg
1 cup soft brown sugar
1 teaspoon vanilla essence
Spray two 12 cup mini muffins tins with non stick baking spray. Place ingredients into a food processor and run machine until the pastry clumps around the blade. Divide pastry into 16 small balls and, with floured hands, press into the bases and up the sides of 16 muffin trays. Place the pastry-lined tins in the freezer to chill for 20-25 minutes until the pastry is really firm and hard. Divide the nuts between the pastry-lined cups, breaking the nuts in half if necessary. Pre heat oven to 180 degrees C. Melt the butter, whisk in the egg, brown sugar and vanilla essence until smooth but somewhat gluey. Using a small jug, pour approximately a teaspoon of this mixture into each nut filled cup and bake for 20-25 minutes until the pastry is golden brown and the filling set and crisp. remove from the oven for 5 minutes in the tins, until the pies are cool enough to handle. Give each pie a little twist to loosen the bottom, then carefully lift out to cool completely on a wire rack.

Cakes ive made for Family & Friends.

My best friend had a Mexican fiesta party so I made her this chocolate cake and put two mini tequila bottles on it to stick to the theme she loved it.

This was a cake I made for my twin nephews when they turned 5.

This was a cake I made for my niece Ayana who turned 1.

I made a butter cake for the cake. I used Fluffy Icing to frost the cake and I used Fondant Icing for the letters,Flowers & butterfly’s.

I made this Spider man cake for my twin nephews Levi and Ice who was turning 3.

I made this princess castle cake for my niece Paris who was turning 5.

I used Betty crocker Vanilla cake mix for the cake, butter icing for frosting, I printed out pictures of Disney princesses and laminated them. On top I used an ice cream cone and frosted it to look like the top of a castle.

I made this cake for my niece Noelanis 1st birthday.

I made this cake for my niece who was turning 1 she loves Hi5.

I used 2x Betty Crocker Vanilla cake mix I find it much easier using cakes mix on birthday party’s because you know they wont come out flat. I made butter icing to frost the cake and used fondant icing to make the star shapes and letters. I hired two circle cake tins from the local bakery 1 large circle tin for the bottom and 1 small for the top.

Red Velvet Cake

I made this Red Velvet Cake for my sisters 30th birthday. Not much people have heard about red velvet cake in new zealand so I though I would give it a try. It has quite abit of food colouring in it but its very nice with the cream cheese frosting on top. I got the recipe from
Red Velvet Cake (a.k.a. Waldorf Astoria Cake)
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).
Recipe Notes: Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.
Cream Cheese Frosting
16 oz. cream cheese (2 packages), softened1/2 cup unsalted butter (one stick), softened1 teaspoon vanilla extract2 1/2 cups powdered sugar, siftedpinch of salt
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!