One Year Blogiversary!

one year - erren's kitchen

I am celebrating my one year blogiversaryof this little blog!  I can’t believe it’s been a year since I took a leap and started this blog.  Since then, I’ve connected with many other food bloggers, enjoyed getting to know my readers, been signed as a collaborator with AOL’s Kitchen Daily and have had the honor of being featured on so many amazing websites!

I want to say thank you to all of my readers and followers that have helped to make the first year of Erren’s Kitchen a success!  What a wonderful year it’s been! As a part of the celebration, I’ve finally launched the new site design, so while you’re here please feel free to take a look around!  I’ve tried to make it close to the old design as well as having some new user friendly additions that will make your visit even more straight forward.  I hope you like it and come back again soon! :-)

No Bake Chocolate Oreo Cheesecake

This recipe for No Bake Chocolate Oreo Cheesecake makes a decadent, tempting chocolate cheesecake that’s loaded with Oreo goodness!

No Bake Chocolate Oreo Cheesecake - Erren's Kitchen - This recipe makes a decadent, tempting chocolate cheesecake that's loaded with Oreo goodness!

Tomorrow I will be celebrating my one year blogiversary of this little blog!  I can’t believe it’s been one year since it’s official launch last March!  What a wonderful ride it’s been!  I’ll be celebrating by launching my brand new site design so please come back to have a look!

All that said, what’s a celebration without a cake? So, I give you my No Bake Chocolate Oreo Cheesecake!  I made this cake last week while suffering with tonsillitis.  There wasn’t a lot I could eat, but cool creamy cheesecake was just what the doctor ordered!

My son was also home sick with shingles (yes, that’s right my six year old had shingles!) so I needed to make it in a way that would cheer him up and what cheers a six year old up like a chocolate and Oreos? He absolutely loved it and told me it was the best cake I’ve made so far (although he says that about any cake that has either chocolate or cinnamon)!

I started by making the base out of crushed Oreos (cream and all) and melted butter and then pressed it into a 9 inch springform pan. If you’re looking for a really good springform pan that doesn’t leak or dent easily, I recommend this pan.  It’s not too expensive and it really is a great pan!

No Bake Chocolate Oreo CheesecakeNo Bake Chocolate Oreo Cheesecake

After that, I blended the filling together and folded in more Oreos!

No Bake Chocolate Oreo Cheesecake

I filled the pan with the filling and topped it with, you guessed it – More Oreos!No Bake Chocolate Oreo Cheesecake

After that, I put it in the freezer to set and counted the minutes for the next four hours!  It was worth the wait because let me tell you that this cake is fantastic!

Tip: To take the cake out of the pan after it’s been in the freezer, use a hairdryer on it’s hot setting and run it all long the pan until the frost is gone.

No Bake Chocolate Oreo Cheesecake - Erren's Kitchen - This recipe makes a decadent, tempting chocolate cheesecake that's loaded with Oreo goodness!No Bake Chocolate Oreo Cheesecake - Erren's Kitchen - This recipe makes a decadent, tempting chocolate cheesecake that's loaded with Oreo goodness!No Bake Chocolate Oreo Cheesecake - Erren's Kitchen - This recipe makes a decadent, tempting chocolate cheesecake that's loaded with Oreo goodness!

No Bake Chocolate Oreo Cheesecake
 
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Author:
Recipe type: dessert
Serves: 12
Ingredients
  • For the base:
  • 1½ cups (about 15) Oreos), crushed
  • ½ stick/60g butter
  • For the filling:
  • 6oz/175g dark chocolate, chopped small
  • 3 8oz/280g packages cream cheese
  • ¾ cup/150g superfine sugar
  • 1 tablespoons unsweetened cocoa powder (dissolved in 1 tablespoon hot water)
  • 1 tablespoon skimmed milk powder (optional)
  • ½ cup/142ml freshly whipped cream
  • 10 broken Oreos
  • For the topping:
  • 10-15 Broken Oreos
Instructions
  1. To make the base, crush the Oreos to make rough crumbs (I put them in a zip lock bag & crushed them with a rolling pin) and then add the butter.
  2. Mix until it makes damp, clumping crumbs and then add them into 9 inch spring form pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
  3. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
  4. Beat the cream cheese to soften it, and then add the sugar cocoa powder and skimmed milk powder, beating again to combine until smooth. Beat in the melted chocolate, and mix to a smooth batter.
  5. Fold in the broken Oreos.
  6. Take the spring form pan out of the freezer and pour in the cheesecake filling.
  7. Top the cake with the broken Oreos. Top the pan with plastic wrap and freeze for 4 hours (or refrigerate overnight) to set.

No Bake Chocolate Oreo Cheesecake - Erren's Kitchen - This recipe makes a decadent, tempting chocolate cheesecake that's loaded with Oreo goodness!No Bake Chocolate Oreo Cheesecake - Erren's Kitchen - This recipe makes a decadent, tempting chocolate cheesecake that's loaded with Oreo goodness!

Classic Irish Stew

This delicious version of classic Irish Stew is a one-pot dish that uses a cheaper cut of lamb, which means you’ll skimp on price but not on flavor.

Classic Irish Stew - Erren's Kitchen - This delicious version of classic Irish Stew is a one-pot dish that uses a cheaper cut of lamb, which means you’ll skimp on price but not on flavor.I fell in love with Irish Stew on a trip to Ireland a few years back.  I’ll be honest, until that day, I didn’t know that Irish Stew was actually made with lamb and if I had, I probably wouldn’t have ordered it.  Before that, I thought I didn’t like lamb.  Turns out, I didn’t like the thought of lamb because with one taste of that stew, I never looked back.  Lamb is commonly served in the UK and it’s hard to avoid, so now that I live here I’m glad I unintentionally tried it because it’s now found in my kitchen as regularly as pork or chicken and it’s one of the few red meats I absolutely love.  This stew is a favorite in my house and I make it quite often in the colder months.  With St. Patrick’s day around the corner, I thought now would be the perfect time to share it with all of you.

Classic Irish Stew - Erren's Kitchen - This delicious version of classic Irish Stew is a one-pot dish that uses a cheaper cut of lamb, which means you’ll skimp on price but not on flavor.Classic Irish Stew - Erren's Kitchen - This delicious version of classic Irish Stew is a one-pot dish that uses a cheaper cut of lamb, which means you’ll skimp on price but not on flavor.

Irish Stew
 
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Author:
Recipe type: Main
Cuisine: Irish
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 7oz/200g bacon,c hopped
  • 1ib/500g stewing lamb, cubed
  • 2 medium onions, sliced
  • 2 cloves garlic, chopped
  • 3 stalks of celery, sliced
  • 4 carrots, sliced into chunks
  • 2 bay leaves
  • small bunch fresh parsley, chopped
  • ½ cup/100g pearl barley
  • 3½ cups/850ml lamb or chicken stock
  • 6 medium potatoes, cut into cubes
Instructions
  1. Preheat the oven to 300F/140C
  2. Heat the oil in a large, oven safe pan over medium low heat.
  3. Cook the bacon for 4 mins until crisp.
  4. Turn up the heat, then brown the lamb on all sides (for about 6).
  5. Remove the meats with a slotted spoon.
  6. Add the onions, carrots, celery and herbs to the pan, then cook
  7. for about 5 mins until softened.
  8. Add the garlic and cook another minute.
  9. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
  10. Place the potatoes on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender.
  11. Serve

Good things to come on Erren’s Kitchen

I want to tell you about a couple of exciting changes that are taking place on Erren’s Kitchen.  If you’ve been wondering why the posts have slowed over the last few months, here’s a big reason why – Erren’s Kitchen is getting a makeover.  My new site will be launching very soon with a bunch of new features that will make your experience here even more user friendly and I have to admit, it will look a whole lot better too!  After the re-launch, I promise regular posts of 2-3 new recipes a week will resume once again!

One change has already been implemented.  You may have already noticed a new Yum sharing button on my posts.  Let me tell you a little about that.  If you aren’t already aware, there’s a recipe site called Yummly where you can share and save your favorite recipes from around the web to your own recipe box with one easy click of the Yum button.  Once you’ve saved them to your recipe box, you can organize them into collections and they even have an app so you can access your collection any time you need to.  Once you have your account set up, anytime you visit Erren’s Ktchen, you can save the recipe to your Yummly recipe box simply by clicking Yum :-)

The re-launch will be taking place real soon so stay tuned and thanks so much for visiting Erren’s Kitchen!

You may also like: Salted Caramel & Dark Chocolate Blondies

Salted-Caramel-Dark-Chocolate-Blondies-10-of-1 (1)

Lemon Blueberry Cakes & Lemony Cream Cheese Frosting

This recipe for Lemon Blueberry Cakes & Lemony Cream Cheese Frosting makes a super moist, lemon cake that’s dotted with tender blueberries and topped with decadent creamy frosting.Lemon Blueberry Cakes & Lemony Cream Cheese Frosting - Erren's Kitchen

This cake was a product of four ingredients I had to use because they weren’t at their freshest – blueberries, buttermilk, cream cheese and lemons.  I love a challenge like this! Just a few random items and see where they can take you.  Well let me tell you that these little beauties are truly delectable!  The icing is so good that I could eat it on it’s own!  I made mine quite soft so it didn’t need a lot of sugar and it was almost like cheesecake!  Combine that with this amazing cake and you’ll be making them again as soon as they’re gone!

I started by coating the blueberries with a bit of flour to keep them from sinking, but the batter is quite think so I doubt they would have sunk too much.Lemon Blueberry Cakes & Lemony Cream Cheese FrostingLemon Blueberry Cakes & Lemony Cream Cheese Frosting - Erren's KitchenLemon Blueberry Cakes & Lemony Cream Cheese Frosting - Erren's KitchenLemon Blueberry Cakes & Lemony Cream Cheese FrostingOh and for full disclosure, I added a bit of yellow food coloring to make them pop and scream, ‘I’m lemon!’ but as you’re probably not going to be photographing your’s this is totally optional.

I made them using this pan and they are really adorable, but if you want to use a muffin pan instead, it will work fine (you may just have to add a few minutes to the cooking time).Lemon Blueberry Cakes & Lemony Cream Cheese FrostingIf you do get the pan which is amazing (and I added the link above for you to get one at Amazon) just make sure you grease it really well.  I use Cake Release which you can get here and I couldn’t live without it!  The cakes come out really easy!Lemon Blueberry Cakes & Lemony Cream Cheese FrostingLemon Blueberry Cakes & Lemony Cream Cheese Frosting - Erren's KitchenLemon Blueberry Cakes & Lemony Cream Cheese Frosting - Erren's KitchenLemon Blueberry Cakes & Lemony Cream Cheese Frosting - Erren's KitchenLemon Blueberry Cakes & Lemony Cream Cheese Frosting - Erren's Kitchen

Lemon Blueberry Cakes & Lemony Cream Cheese Frosting
 
Prep time
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Total time
 
Author:
Serves: 12
Ingredients
  • ½ cup/112g softened butter
  • 2 large eggs
  • 1½ cups/186g All- Purpose Flour/plain flour
  • 200g/1 cup granulated sugar
  • 1½ teaspoons baking powder
  • Finely grated zest of 1 lemon
  • The juice of 1½ lemons
  • ½ cup/125g buttermilk
  • 1 cup blueberries
  • yellow food coloring for color (optional)
  • For the Frosting:
  • 1 cups/250g powdered/icing sugar
  • 1 stick/110g butter, softened
  • ½ cup/110g cream cheese, softened
  • 2-4 tablespoons warmed lemon juice
Instructions
  1. Preheat the oven to 350ºF/180ºC
  2. Prepare the pan by greasing it with butter or cake release (see post)
  3. In a large mixing bowl (or food processor), beat together the eggs, flour, sugar, butter, baking powder, zest, buttermilk, food coloring (if using) and juice until smooth.
  4. Fold in the blueberries
  5. Fill the pan sections evenly with the batter.
  6. Bake in the pre-heated oven for about 20 or until golden brown and a cake tester comes out clean.
  7. Leave to cool completely in the pan before removing from the oven.
  8. Remove a small bit from the bottom of the cake and crumble it onto a small plate and set aside to use as decoration later (see photo).
  9. For the Icing: Make sure cream cheese and butter are at room temperature or icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
  10. Add the powdered sugar ½ cup at a time, blending after each addition.
  11. Add the lemon juice 1 tablespoon at a time until the the icing is the the desired consistency and can be poured (I like mine quite thick).
  12. Pour the icing over the cooled cakes and use the cake crumbs to decorate by sprinkling them over the icing.

Lemon Blueberry Cakes & Lemony Cream Cheese Frosting - Erren's Kitchen