Caramel Apple Blondie Cheesecake


Boy, have I got a new yummy recipe to show you!

I was scrolling through Tumblr and found myself drooling over this. I love cheesecake; so much between all desserts, that will always be my choice.

This is a blondie, it has cinnamon apples and, my favourite: CARAMEL.

Here’s the magic ingredients:

Apple Spice Blondie
3/4 cup butter
1 1/2 cup brown sugar
3 tsp vanilla
1 egg
1 egg white
1 1/2 cup flour
1/2 tsp cinnamon
3/4 tsp apple pie spice
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 apple, chopped
Caramel Cheesecake
16 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
3/4 cup caramel sauce*
1/2 tsp apple pie spice
4 oz cool whip
Cinnamon Apples
1 1/2 apples, thinly sliced
2 tsp lemon juice
pinch of nutmeg
1 tsp cinnamon
4 tbsp brown sugar
1 tbsp butter
Cinnamon Whipped Cream
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/4 tsp cinnamon
*recipe for caramel sauce makes about 1 1/2 cups worth of caramel. Of the whole recipe about half of it was used  in the cheesecake and some of the rest you can drizzle it over the top of the cheesecake. You’ll end up with leftover caramel, they reckon
Now, I haven’t really tried it, but as a crazy baking lady I am definitely trying. If you do it first, please let me know!!!!
Here are the instructions:
1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, egg and egg white and whisk until incorporated
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients until combined.
7. Fold in finely chopped apples.
8. Pour batter into springform pan and bake for 30-33 minutes.
9. Allow to cool for about 5 minutes, then remove to finish cooling.
10. Make the caramel sauce and allow to cool completely.
11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.
13. Fold in Cool Whip.
14. Place blondie back into the springform pan.
15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.
17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.
18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.
19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
22. Pipe whipped cream around edges of cheesecake.
23. Drizzle more caramel sauce over finished cheesecake, if desired.
Oh my God, how much does this makes you want to go running to the kitchen??
Here’s some pictures from the blog I got this from:
You can see this and more here
Have fun baking!!!
Claudia xx

How to grow miniature pumpkins


Aren’t mini pumpkins the cutest? I think so, and I hope you agree with me.

For those of you like me that kinda like gardening and DYI projects, I decided to make some little plots of miniature pumpkins. But please, do not take all my literal words from it, I haven’t really got a plot I should be proud of, just started with the seeds now, but hopefully they’ll turn out ok.

But here’s the method I am following:

First choose a place where they can get as much sun as possible; they might not be big but they are big feeders.

Then, unless you’re using a self-watering container, make sure your pot has drainage holes. Irrigation water should be able to flow freely from the container to avoid creating soggy soil. If your container lacks drainage holes, add them. Several smaller holes work better than one large hole.

Now, this isn’t the time to actually plant the seeds, they are frost sensitive so you should aim for mid-Spring to make sure they are happy buggers.

Get some seeds of JBL – Jack B. Little – pumpkin, and on your pot put 3 or four seeds as the ramifications get quite big and use up some space. Miniature pumpkins are vining plants. If you are limited in your garden space, plant miniature pumpkins where they can grow on a trellis or fence. If you are growing them in a container select a very large one.

The soil should be rich and you should remember to fertilize every week or so – ensure that you keep an eye in so they look pretty and healthy.

Water your miniature pumpkins thoroughly until water runs freely through the bottom of the container whenever the soil feels dry 1 inch below the surface. Plants grown in containers need more frequent watering than those grown in the soil do. Your miniature pumpkins may require daily watering, especially during hot, dry periods.

Each plant produces up to 8-10 cute, little miniature pumpkin fruits. Harvest when they turn completely orange, and the stem has dried and turned brown in color. Cut the stem near the vine with a sharp knife. Be careful not to break the stem.

You can find more information here or here or even here!

Have fun gardening!!!


Welcome Autumn!


Or Fall. Whichever you call it – It’s my favourite season of the year time!!!

I know I boost about Summer and Spring but let’s be honest; recently I have developed some hay fever which means that Spring is blocked nose time and Summer, yes, everything is light, but I am always sweating and my hair is plastered to my face half of the time (it’s not a very sexy look, I swear!).

But Autumn… ahhh the hot chocolates are good again, the whole streets are orange with the faint glow of the cold sun. It rains and I have an excuse not to put on pants. Heavy sweaters and scarves. Ah, good times.

I know, I know, it also gets muddy and rainy and grey, but I live in the UK, rain and clouds are pretty much part of the deal – let me have the gold leaves and my scarves and I’ll be happy in my cosy sweaters.

I understand this comes a bit late, but holidays were here and the free time I had, I wasn’t very inspired or blog worthy.

Happy Autumn, everyone!

Claudia x



I am sorry, but don’t you know just by looking at this picture what series this is from?

That’s right. Friends. The most recognizable living room in tv history.

Comedy Central UK will be bringing a piece of New York to the West End with FriendsFest.

The lucky ones who got tickets – before they were sold out (I know, right?)- will be able to walk through the famous sets like a full scale Monica’s apartment. There will be original props and memorabilia that you will be able to see everything of this awesome show and even get a cup of coffee in Central Perk.

Have fun and good luck with tickets!

For more info check out the website.

Claudia x

Dismaland Bemusement Park


Gloomy staff members, Disney nightmare, sad rides.

All this and much more on the new park on the block. Dismaland is a mock theme park in England that brings to its visitors attention things that have been going wrong with the world.

Dismaland is a satirical  take on theme parks and it conveys art from about 60 artists like Banksy, Damien Hirst, Jenny Holzer, Jimmy Cauty, Bill Barminski, Caitlin Cherry, Polly Morgan, Josh Keyes, Mike Ross, David Shrigley, Bäst, and Espo.

As everything organized by Banksy, this project came to us a  surprise. There was no media involved in its construction (only some curious eyes). This is not only a depressing theme park. This is also a statement of today’s state of mind. There is a pool filled with boats, representing the emigrants trying to reach the UK. There is an orca jumping to a plastic pool, the entrance fake security is a joke….

It is a massive art gallery that doesn’t make you think of speed and fun and fluffy places. It’s supposed to make you think.

If you’re in the UK, please come and have a look, it might be once in a lifetime chance of seeing not only Banksy’s work, but all the artists that have joined forces to create Dismaland.

Dismaland will be open for 5 weeks and its located inside the walls of a derelict seaside swimming resort in Weston-super-Mare, UK.

For more details and tickets go here.

102938162-Banksy_11.530x298 dismaland

Claudia x

Finger licking cinnamon rolls!


Hello my sweets!

Today, in order to be a bit different I will share with you a wonderful recipe that is just too good let it go unnoticed.

The question is not wether you like cinnamon rolls or not. The real question is: HOW much do you love them? – Or, in my case, how many can you have before passing out from sugar overdose?

So here is a beautiful recipe; enjoy!

First things first: this recipe is for about 12 fat rolls.

On to the dough! You will need:

  • 4 1/2 cups of bread flour
  • 1/2 cup of sugar 
  • 10grams instant dry yeast (1 tablespoon)
  • 15grams kosher salt (1 tablespoon)
  • 4 eggs plus one yolk (cold from the fridge they say is the best)
  • an almost full cup of milk (1 cup minus 2 tablespoons)
  • around 18 tablespoons of soft unsalted butter, plus more for the pan (18 tablespoons)

For the yummy filling:

  • unsalted butter, melted (12 tablespoons) – I can already feel the diabetes coming!!!!
  • 1/2 cup + 1 tablespoon of brown sugar 
  • 1/4 cup of granulated sugar 
  • 1 1/2tablespoons ground cinnamon
  • pinchfreshly grated nutmeg
  • Egg wash, for finishing

For the delicious icing:

  • 3cups powdered sugar
  • 1/3cup heavy cream, plus more as needed
  • 1teaspoon vanilla extract

All set? Go!!!!

Make the dough the day before you want to make the cinnamon rolls. To make the dough, combine the bread flour, sugar, yeast, and salt in the bowl of an electric mixer fitted with the dough hook.

  1. Add the eggs and milk and mix on low speed until the mixture forms a ball around the hook, 4 minutes. Increase the speed to medium and mix until the dough is very smooth, 5 more minutes. (Note: If you are planning to make the cinnamon rolls on the same day, use room temperature eggs and warm milk.)
  2. Continue mixing the dough on medium speed and add the butter 1 tablespoon at a time, mixing well to incorporate after each addition. All of the butter should be added over 3 minutes of mixing.
  3. Transfer the dough to a large, oiled bowl and let rise, covered, for 1 to 1 1/2 hours. The dough is very enriched, so it may not expand much.
  4. While the dough rises, prepare the filling. In a medium bowl, combine the melted butter, brown sugar, granulated sugar, cinnamon, and nutmeg. Let the mixture firm up to a spreadable consistency at room temperature. Reserve at room temperature.
  5. Transfer the dough to a parchment-lined baking sheet and pat out into a rectangle with about 1-inch thickness. Cover directly with plastic wrap and refrigerate overnight. (Note: If you want to make the cinnamon rolls the same day, refrigerate the dough for 1 hour or freeze for 15 to 20 minutes at this point, then continue.)
  6. Preheat the oven to 190º C (375ºF). Grease a large casserole or 9- x 13-inch baking dish generously with softened butter.
  7. Lightly flour your work surface, then turn the dough out onto it. Remove the parchment from the dough, and flour the top surface of the dough. Roll the dough out into a rectangle about 1/2-inch thick.
  8. Dollop the prepared filling all over the dough, then use an offset spatula to spread the filling into an even layer. Try to spread the filling all the way to the edges of the dough so it is fully covered.
  9. Starting with the long side closest to you, begin to roll the dough into a tight spiral. Use your thumbs to prop the dough off the work surface and use your fingers to keep the roll tight while you work.
  10. Slice the finished roll into pieces 1 1/2-inch wide using a serrated knife. Arrange the rolls inside the prepared baking dish, leaving about 1/4 inch between each one. Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for about 30 minutes.
  11. Brush the top of the rolls with egg wash and bake until they are golden on the surface and the filling is bubbly, 25 to 30 minutes. While the rolls bake, combine the ingredients for the frosting in a medium bowl. Cover and reserve at room temperature.
  12. When the rolls are baked, let them cool for 10 to 15 minutes, then spread or drizzle the icing on top. Serve warm.

tumblr_nolzwyruPX1r1d04qo1_1280 (1)

How scrumptious is that?

I will be honest, I did cheat on some things like the sugar and salt, but it was still heavenly! It did not look as good as the picture from the recipe but I am guessing that’s because I am clumsy and, again, a do a lot by eye – ups!

For this recipe and many more, please visit Food52.

Good luck! And enjoy!

Claudia x

Waking up next to him ~


I was never a person that liked sleeping with next to someone.

Did not matter if it was family or friends; it would always end up being a night where I woke up multiple times. I was either too hot, or someone was stealing my blanket. My brother talks in his sleep. My cousins take over the bed. Some friends keep turning. Some people snore like it’s nobody’s business. Some people have weird dreams and keep twitching.

And then there’s me. Let’s be honest: I too snore. Not shaking house bear kind of snore, but still a noticeable deeper breathing ah! I don’t like being too hot. I have my side of the bed. I like to put a blanket around me so I am as covered as a good burrito. I sleep belly down but kind of to my side. I like to keep a foot peeking out the covers in mild weather. I hate sweating in bed. I need to be arms distance to a glass or bottle of water.

Selfish, I know, but we all have out habits. Sometimes I would have the most quiet people sleeping next to me. People that didn’t move and should be my bed soulmates, but I still kept waking up. For no reason other than not being alone.

Until he started sleeping next to me. It was never weird. I always slept like a baby. It never felt weird. Suddenly his smell was the most homely smell I ever knew. His arms are just the perfect length to hold me. He sleeps on his own side – which is not mine!!!!

We both have our own sleeping positions which are completely opposite but most of the nights I wake up for a minute and we are holding hands. Sometimes his hand is on my thigh and I love it. Sometimes he wakes me up because he is drooling all over my arm or shoulder and notices and tries to clean it – sounds disgusting, but I am so mellow that I don’t really mind. Sometimes I am holding him on my big spoon position. He always warms my feet – they are always cold!- with his own. He always kisses me good night even when I am already in dreamland.

Suddenly sleeping next to someone is not weird or awkward anymore. When I do night shifts, knowing that I am going home to him, a sleepy cuddly him, I smile and hurry.

He feels like home. And I love it.

Claudia x