Officially warmed!

So with a few weeks of  solid(ish) sunshine behind us we can safely say that summer is in full swing and the weather is officially warming. On the topic of new welcomings, it is about time I mention that Josh and I have moved in to our new happy little home! With our house warming party now taken place we can put the seal of approval on it!

The last month has brought with it jam packed weekends and long evenings as we invest our time in wallpaper stripping and our money in endless amounts of teatowels, bin liners and those things that you put on the end of a washer-uperer that no one knows the name of! I never thought the day would come that I would get excited about things like orchid mist and a squirty mop that you don’t need a bucket for – revolutionary!

Today’s post though isn’t just about sharing photos of newly found creeping magnolia covered love, but to also part some wisdom on some of the best desserts to make for a house full of 60 people that are not only scrummy crowd pleasers but also easy and economical to make!

Unfortunately, this post also comes with a regrettable caveat. I haven’t got many photos to share with you of the desserts as they were eaten up too quickly! That is only a good sign though, right? 😉 Today I leave you with my go-to favourites – Terry’s Chocolate Orange no bake cheesecake and Banoffee Pie.

Of course, no housewarming would be complete without some Hopscoff speciality made cakes! Hopscoff is now officially taking orders for bespoke celebration cakes. Please email me at natalie@hopscoff.co.uk for all enquiries or call 07411758729. My website will be revamped soon to include further details but until then please get in touch!

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In light of recent events our warmest love goes to those who have been impacted by the recent terror attacks. Stay safe, cherish your loved ones, live each day to the fullest, treat yourself, eat cake! London we stand together <3

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nat

Terry’s Chocolate Orange no-bake Cheesecake 

Ingredients 

100g butter

300g crushed digestive biscuits

300ml double cream

80g icing sugar

250g Terry’s Chocolate Orange

Additional Terry’s Chocolate Orange for decoration

Method

  1. Melt the butter and mix with the crushed digestive biscuits.
  2. Press the mixture into a lined 20cm/8inch push bottom tin making sure that you go up the sides slightly. Leave in the fridge to set for 30mins or so.
  3. Melt the Terry’s Chocolate Orange and leave to cool slightly.
  4. Whilst the chocolate is cooling, using an electrical whisk, whip together the double cream and icing sugar until soft peaks are formed.
  5. Once the chocolate is cool to touch fold into the cream mixture.
  6. Decorate the top how you wish. I often use segments of Terry’s Chocolate Orange and sprinkles and sometimes use leftover chocolate ganache for the border.
  7. Leave to set in the fridge for at least 3 hours.
  8. Push up the bottom of the tin and place onto a serving plate.
  9. Enjoy on its own or with ice cream or cream!

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Banoffee Pie

Ingredients 

100g butter

300g crushed digestive biscuits

1 tin of Carnation Caramel

2 large bananas

400ml double cream

Grated Chocolate/chocolate sprinkles

Method 

  1. Melt the butter and mix with the crushed digestive biscuits.
  2. Press the mixture into a 20cm/8inch push bottom tin making sure that you go up with sides slightly. Leave in the fridge until just before you are about to serve.
  3. Push up the bottom of the tin and place onto a serving plate.
  4. Spread the carnation caramel onto the base leaving a border of biscuit around the edge.
  5. Chop the bananas into slices and lay on top of the caramel.
  6. Whip the double cream until thick and creamy.
  7. Spread over the banana and sprinkle with chocolate.

 

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