Coffee Kisses

I can’t think of a better way to wake up in the morning than with coffee cookies topped with chocolate coffee icing. You probably drink coffee at breakfast every day, so why not turn it up a notch and turn your ordinary morning breakfast into something worth getting out of bed for?
Coffee Kiss Cookies | www.happyhealthymotivated.com
This recipe makes 24 coffee kisses.
Ingredients
Cookies
175g flour
75g caster sugar
75g butter
1 egg
4 tsp coffee in 2 tbsp water
 
Icing
100g dark chocolate
10g butter
2tsp coffee in 1tbsp water
Recipe
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. Combine the flour and sugar together in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
3. In a small bowl, lightly beat an egg and add to the flour mix.
4. Add 4tsp of instant coffee granules to 2 tbsp of boiling water and stir well until the coffee has dissolved.
5. Pour the coffee mix into the dough and mix well.
6. Shape the dough into 24 small balls and place them on the baking tray. With the back of a spoon, slightly flatten each ball into a round disk.
7. Place in the middle of the oven and bake for around 20 minutes, or until the cookies begin to turn golden. Remove and place on a wire rack to cool.
8. Once cooled, it’s time to ice the cookies. Melt the chocolate and butter together in a bowl over a saucepan of simmering water.
9. Separately, dissolve 2tsp of instant coffee in 1tbsp of water and add to the melted chocolate.
10. Mix well and smooth about a teaspoon of the icing on top of each cookie.

Smoked Salmon Cheesecake

I love smoked salmon, don’t you? One of my all-time favourite breakfast dishes is a warm, crunchy onion bagel coated in herb-packed cream cheese and topped with layers of delicate smoked salmon. This cheesecake almost tops that.
Smoked Salmon Cheesecake | www.happyhealthymotivated.com
If you’re tempted to add more lemon juice or zest to this recipe – don’t! This amount is perfect to provide a zingy, sharp bite to the otherwise smooth and laid-back topping of the cheesecake.
Smoked Salmon Cheesecake | www.happyhealthymotivated.com
Ingredients
85g crackers
100g butter
3tbsp parsley
2 eggs
225g cream cheese
Zest and juice of ½ a lemon
180ml double cream
20g gelatine
170g chopped smoked salmon
Recipe
1. Grease a round cake tin and crush the crackers into breadcrumbs using a food processor or by placing them in a bag and bashing them with a rolling pin.
2. Melt the butter in the microwave and pour into the crackers. Add the parsley and mix well. Press into the bottom of the cake tin and place in the fridge to set.
3. Separate the eggs and put the yolks in a bowl with the cream cheese, lemon zest and juice, salmon, and cream. Beat together until smooth.
4. Dissolve the gelatine in around 4tbsp of warm water before folding into the cheesecake mixture.
5. Beat the egg whites separately until they form stiff peaks and gently fold into the filling.
6. Pour this mixture onto the cheesecake base and smooth the top with a spatula.
Place in the fridge for several hours before serving.

Millionaire Shortbread Bars

I absolutely adore these millionaire shortbread bars. They are made of everything that I love – buttery, crumbly shortbread; thick, rich caramel; and smooth, milky chocolate.
Millionaire Shortbread Bars | www.happyhealthymotivated.com
They are also really easy to make – which is always a bonus.
Ingredients
170g butter
50g sugar
1 tsp vanilla
210g flour
Pinch salt
390g condensed milk
170g chocolate
1 tbsp butter
Recipe
1. Preheat the oven to 175C and place a rack in the centre of the oven. Grease a rectangular baking tray with low sides.
2. Beat the sugar and sugar together until light and fluffy. Add the flour and salt and beat until just combined.
3. Press the dough into the bottom of the tray and bake for around 30 minutes – until golden pale. Remove from the oven and leave to cool on a wire rack.
4. For the caramel, pour the condensed milk into a bowl above a saucepan of simmering water. Leave covered for around 2 hours, stirring every so often. The mixture is ready when it is thick and the colour of caramel.
5. Pour the caramel over the biscuit base and leave to set.
6. Melt the chocolate together with the butter. Mix well and pour over caramel. Leave to one side to set.
7. When the chocolate has fully set, cut into small squares.

Six-Layer Ice Cream Birthday Cake

This Six-Layer Ice Cream Birthday Cake is ideal for a baking beginner who wants to make a big impression. It’s actually a really simple cake to create, but you’ll need a lot of time so make sure you plan ahead.

It was my Official Treat Taster’s birthday last Friday and he asked for an ice cream cake. I’ve never made one before, so I brainstormed for a few days and came up with this. It took a lot of effort to make everything, but the result was definitely worth it.
Six-Layer Ice Cream Birthday Cake | www.happyhealthymotivated.com
The cake is comprised of three layers of light sponge cake separated by a smooth blackcurrant cheesecake ice cream and flavor-packed strawberry ice cream. The result is then topped with delicious raspberry-flavored whipped cream.
The best part about this ice cream cake is that you don’t need an ice cream machine at all! All the ice creams are made on top of the stove then placed in the freezer to set. It takes a little bit more effort than without a machine, but you won’t regret it when you’re enjoying this decadent treat.
Six-Layer Ice Cream Birthday Cake | www.happyhealthymotivated.com
Ingredients
Blackcurrant cheesecake ice cream
115ml milk
125ml double cream
1 tsp vanilla
60g cream cheese
2 egg yolks
300ml blackcurrant jam
Strawberry ice cream
115ml milk
125ml double cream
1 tsp vanilla
2 egg yolks
300ml strawberry jam
Sponge cake
2 eggs
175g flour
2 tsp baking powder
Pinch salt
113g butter
200g sugar
120ml milk
Dash lemon juice
 
Topping
40ml double cream
A few drops of raspberry flavoring
Recipe
Blackcurrant cheesecake ice cream
1. In a saucepan over a medium heat, bring the milk and cream to the boil. When the mixture begins to boil, immediately remove from the heat and leave to one side.
2. In a separate bowl, beat the cream cheese, egg yolks and sugar until light and fluffy. Gradually pour the hot milk mixture into the egg mix to create your custard base. Stir constantly at this point to make sure the eggs don’t curdle.
3. Place the bowl with your custard base over a saucepan of simmering water and stir regularly until the mixture is thick enough to coat the back of a wooden spoon. To tell if it’s ready, dip your wooden spoon into the custard base so it’s completely covered. Remove and draw a line through the mixture on the spoon with your finger. If the custard base does not immediately flow back and you can still see your line then it is ready.
4. Remove from the heat and stir in the vanilla extract and blackcurrant jam. Mix well and leave to cool at room temperature before placing in the freezer to set.
Strawberry ice cream
1. In a saucepan over a medium heat, bring the milk and cream to the boil just like you did for the blackcurrant cheesecake ice cream. Remove from heat when it begins to boil and leave to one side.
2. In a separate bowl, beat the egg yolks and sugar until light and fluffy. Gradually pour the hot milk and cream mix into the egg mix to create your custard base. Stir constantly at this point to make sure the eggs don’t curdle.
3. Place the bowl over a saucepan of simmering water and stir regularly until the mixture is thick enough to coat the back of a wooden spoon.
4. Remove from the heat and stir in the vanilla extract and strawberry jam. Mix well and leave to cool at room temperature before placing in the freezer to set.
Sponge cake
1. Preheat the oven to 170C/350F and butter a round cake tin. Sift the flour, baking powder and salt together.
2. In a separate bowl, beat the butter until soft then add 150g of sugar. Continue whisking until the mixture is light and fluffy. Add the egg yolks and beat thoroughly after each one. Stir in the vanilla extract and mix until combined.
3. Add half of the flour mixture, followed by the milk and the other half of the flour, stirring after each addition.
4. In another bowl, beat the egg whites until foamy. Add a few drops of lemon juice and carry on beating until you have soft peaks. Slowly add the remaining 50g of sugar and beat until stiff peaks form.
5. With a rubber spatula, gently fold the egg whites into the cake batter then pour the mix into the prepared tin and bake in the bottom of the oven for between 40 and 50 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool on a wire rack.
To Assemble
Cut the cake evenly into three layers. Place one third in the bottom of the cake tin.
Spread the blackcurrant cheesecake ice cream on the sponge and top with another sponge layer.
Spread the strawberry ice cream on top of the sponge and top with the final sponge layer.

Whip the cream until it is really thick. Add raspberry flavoring to taste, before scooping into an icing bag and piping onto the cake. Store in the freezer and remove 10 minutes before serving.

Meringue Snowmen

What says Christmas better than a small army of meringue snowmen? Here they are just before they popped into the oven. All standing to attention dressed in their white shiny uniforms.
Meringue Snowmen | www.happyhealthymotivated.com
And here they are out of the oven. All happy and smiley because it’s almost Christmas! These meringue snowmen are ridiculously easy to whip up and look fantastic even if you’re not an icing artist.
Meringue Snowmen | www.happyhealthymotivated.com
This recipe yields between 12-16 meringues.
Ingredients
120g egg whites
200g sugar
1 tsp vanilla
1 tsp lemon juice
Icing pens to decorate
Recipe
1. Preheat the oven to 105C and line a baking tray with parchment paper. Whip the egg whites at a low speed until they just begin to foam up. Add the lemon juice and carry on beating until soft peaks form.
2. Increase the speed and add the vanilla. Carry on whipping for about 30 seconds or so. Add the sugar a tablespoon at a time, blending constantly.
3. When you have stiff peaks, scoop the mixture into a piping bag and pipe snowmen shaped mounds onto a baking tray.
4. Bake for around 90 minutes, or until the meringues are solid and you hear a hollow noise when you tap the bottom. Leave to rest on a while rack until cool. Draw snowman faces on with icing pens when meringues are fully cooled.