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!
This recipe for No Bake Chocolate Oreo Cheesecake 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!
After that, I blended the filling together and folded in more Oreos!
I filled the pan with the filling and topped it with, you guessed it – More Oreos!
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.
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
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.
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.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
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.
Fold in the broken Oreos.
Take the spring form pan out of the freezer and pour in the cheesecake filling.
Top the cake with the broken Oreos. Top the pan with plastic wrap and freeze for 4 hours (or refrigerate overnight) to set.
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.
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!
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.
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.Oh 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).If 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!