October 23, 2015

5 Dishes, 3 Days, 2 Friends & 1 Amazing Cookbook

Cotton Soft Creme Brulee Cheesecake - Guest Post - Mother Hubbard's Cupboard. Anna Johnston - www.shenannagans.com

Good Hello Friends! Today one of my fave gal pal blog buddies, Elizabeth from Mother Hubbards Cupboard takes us on a sugary, calorie loaded 3 day bake up. Cronuts, pinecones, apple tart tartan, chocolate chip cookies AND a cotton soft creme brulee cheesecake recipe too.

Meet Liz - The Mother Hubbard’s CupboardThis all started when I made the fatal mistake of buying ANOTHER cookbook, with the internet and such easy access to fantastic blogs, I  really should stop buying them. BUT…. there is something lovely about holding a hard copy book in your hot little hands, pouring over the glossy pages of food that makes it worthwhile parting with my hard earned cash.

I love this book so much I bought 2 copies. One for me, and one for my beautiful friend Sophia, bonus… her daughter Talah is an avid baker. “Um, Liz” said Sophia, “we need to make these recipes, but one of them takes 3 days”. Brainwave…. “How’s about a blogging adventure?” I suggest. We each picked our fave recipes – Cronut, Pinecones, Chocolate Chip Cookies, Creme Brulee Cheesecake and Apple Tart Tartan, four of which required days to prepare. 

Day 1 – 8 hours of cooking and prep

The recipes in the book are divided into beginner, intermediate and advanced, but as my Nana always said, “If you can read, then you can cook”, so I read, and re-read until I knew the recipe by memory. The wonderful thing about these recipes is not only do they supply you with a list of ingredients, there is a list of kitchen equipment required too. I think one of the coolest things to come out of this cooking adventure, was shopping for all the extra kitchen equipment. I now have everything I need to make these recipes again, especially the cheesecake, I’ve made it many times over, it’s the very best I have ever tasted and let me tell you, I have tasted many a cheesecake in my time.

Excitement levels were high at the thought of making these wonderful recipes. I had been shopping and bought a fleet of new kitchen tools and equipment, which was fun but actually cost more than the food ingredients I needed to buy. #firstworldfoodieproblems I now have all these fantastic new kitchen goodies…. don’t get me started on how I ever lived without an offset spatula!

Kitchen equipment & tools of the trade - Guest Post - Mother Hubbards Cupboard

My fleet of kitchen tools & equipment

We made the pastry, the butter block and the Champagne (I don’t need to tell you what we did with the leftover champagne at the end of day one!) ganache as that required 2 days so the flavour could infuse.

The pinecone recipe is 7 pages, 2 of those pages are the ingredients. There are 6 layers to this amazing dessert.

Pinecone Preparation - Step 1 - Guest Post - Mother Hubbards Cupboard

Pinecone – takes 3 days to prepare

We also had to make a feuilletine as I couldn’t buy it. A feuilletine is sort of like a ginger crisp, stay tuned for my recipe.

Day one pinecone prep we made the praline feuilletine, ginger cream, cinnamon ganache, and the pear and nutmeg biscuit. 

Pinecone Preparation - Step 3 - Guest Post - Mother Hubbards Cupboard

Coating the Pinecones with tempered chocolate

This apple tartan is made in two parts, you have to make the base of the recipe and set aside to rest for the night.

Apple Tartan - Guest Post - Mother Hubbards Cupboard

Apple Tartan – takes 2 days to prepare

These biscuits are made, and then the torture begins because you have to leave them overnight! That’s right, you make this yummy chocolaty gooey mixture that you allow to sit overnight before cooking it.

Chocolate Pecan Cookies - Guest Post - Mother Hubbards Cupboard

Chocolate Pecan Cookies – takes 2 days to prepare

We made the Creme Brulee Cheesecake in one day, but didn’t brulee until after dinner.

Crème Brulee Cheesecake - Guest Post - Mother Hubbards Cupboard

Cotton Soft Creme Brulee Cheesecake – made and eaten in 1 day

One mouthful of this glorious cotton soft creme brulee cheesecake, and I was in heaven! Everyone that tries this cheesecake has a look of sheer delight on their faces. I have to say, that this cheesecake really is one of the best cheesecakes I have ever tasted. For the Thermomix version of the Creme Brulee Cheesecake recipe, read HERE
Tweet the world (and ME) about the best cheesecake you ever baked or ate!

Preparation time: 15 minutes
Cooking time:  15 minutes

  • 35g Castor Sugar
  • 1/2 Teaspoon Cream of Tartar
  • 45g Almond Meal
  • 35g Plain Flour (Gluten Free works perfectly too)
  • 45g Icing Sugar
  • 4 Sheets of Gelatine or (2 teaspoons of gelatine powder dissolved in 15g of warm water and left to bloom for 15 minutes)
  • 3 egg whites
  • 200g Pure Cream
  • 160g Castor Sugar
  • 60g Lemon Juice
  • 1000g Fresh, Whole Milk Ricotta Cheese (DO NOT use the stuff out of the containers in the supermarket, it must be fresh and can be purchased from most delis included the supermarkets)
  • Extra Granulated (white) Sugar for the brûlée top.
  • 1 whole egg
  1. Pre heat oven to 180 degrees and line the bottom of a 20 cm springform baking tin with baking paper.
  2. Place 3 egg whites into the mixing bowl of a stand mixer (optional) until they are light and fluffy, then gradually add castor sugar until all the ingredients are combine and you can not feel the sugar, rub it between your fingers until. Set the egg white mixture aside in a clean bowl for later.
  3. Add icing sugar, almond meal and whole egg into the mixing bowl and beat on a low speed until combined, scraping down the sides as you go. Then turn mixer onto high for 1 minute until mixture is a nice pale yellow colour.
  4. Remove bowl from the mixer and fold in flour, being careful not to over mix.
  5. Fold in a third of the meringue into the batter and once incorporated fold in the rest of the meringue, being careful not to over mix the batter.
  6. Pour mixture into prepared spring-form tin and bake for 10 -15 minutes until light brown. When finished the base should spring back when touched.
  7. When cooked leave in the tin to completely cool while preparing the cheesecake ingredients
  1. Whisk the cream in a bowl until it holds a stiff peak and set a side in the fridge until needed.
  2. Soak gelatin sheets in a bowl of ice water until soft, about 15 – 20 minutes to allow it to bloom. If using powdered, mix the powder with 15g of water, stir so there are no lumps, then let sit for 15 – 20 minutes as well.
  3. Combine sugar and lemon in a small pan and heat to allow the sugar to dissolve, when sugar is fully dissolved, remove from the heat and add gelatin (make sure you squeeze out the excess water from the sheets)
  4. In large bowl gently whisk ricotta to break up large lumps and slowly whisk in warm lemon syrup until fully blended.
  5. Fold in 1/3 of the whipped cream until well combined, then gently fold in the rest of the cream. It should have the consistency of yogurt.
  6. Scoop/pour the cheese cake mixture into the cool base. Place cheesecake in to the freezer onto an even shelf for 8 hours or overnight.
  7. When the cheese cake is completely frozen, remove from freezer and run the blow torch around the edge of the spring form tin and then gently open it. Sprinkle a light layer of sugar of the top of the cheesecake and using a kitchen blow torch, melt the sugar until it bubbles.
  8. Repeat this 2 more times so that you have a good hard top with all the sugar dissolved. You need to be patient with this process and make sure that you dissolve all the sugar over the three times and you have covered the whole cake.

Day 2 – 7 hours of cooking and prep

We laminated the pastry  (which is a process of folding the pastry and and rolling it out with butter) today and set it aside to rest, it needs to rest between each step. The minimum amount of time it would take to prepare the pastry is 2 days, so be sure to make the pastry at the start of the day and do the first laminate at the end of the day, repeat these steps on the second day before cooking.

Cronut - Guest Post - Mother Hubbards Cupboard

Cronut – Takes 3 days to prepare

We tempered the chocolate on acetate so it made it shiny and easier to cut the little petals, we had to cut about 300 medium and 300 small petals chocolate ganache. Today was also about the beginning of the assembly process. This was really fun as the very small beginnings of this pinecone got larger and larger as the day progress and it really turned into a life size pine cone!

Pinecone Preparation - Step 2 - Guest Post - Mother Hubbards Cupboard

Tempering Chocolate for the Pinecones

The caramel was made and the apple was placed and cooked in it. The tartan is then turned onto the base. I understand that it is the balance between the sweetness of the caramel and the saltiness of the base, the cream was really required to balance out the flavours. I have to say while the apple was delicious, I was a bit disappointed in the taste of the base as it was a bit too salty.

Apple Tart Tartan Guest Post - Mother Hubbards Cupboard

The finished product – Apple Tart Tartan

The choc chip cookies are very lightly cooked, when you bite into them, they are rich and gooey on the inside and crispy on the outside.

Choc Chip Cookies - Guest Post - Mother Hubbards Cupboard

Choc Chip Cookies – The Finished Product!

Next batch I will use milk chocolate as I’m not a big dark chocolate fan. These cookies could be made in a day if 6-8hrs rest is allowed, any kind of chocolate could be used too, even add some nuts for that “wow” factor.

Day 3 – 8 hours of cooking and prep

Feeling pretty tired at the start of day three gave me an appreciation for chefs and bakers who work day in, day out, and often work over 8 hours too. I really had had enough by the end of day two, but completing and eating the cronuts and pinecones inspired me to keep cooking.

We finished laminating the cronut pastry, cut them, let them prove, fried them, coated them in vanilla sugar, filled them with ganache, then glazed with the champagne glaze. I think they needed more laminating as they didn’t rise as much as I would have liked. They still tasted amazing.

Cronut - Guest Post - Mother Hubbards Cupboard

Cronut – The Finished Product!

The Pinecone was assembled and looked way to good to eat, but what kind of a foodie lets something like that stop her from eating. It was like biting into Christmas! A labour of love, but the pains are already forgotten, they have made it to my Christmas baking list.

Pinecone - The Finished Product - Guest Post - Mother Hubbards Cupboard

Pinecone – The Finished Product

Confessions and notes for next time …. Will I make the recipes again? Absolutely!!!!  If you have a Thermomix, use it. Mine came in handy as many of the ingredients like almond meal, I could mill in the Thermomix. I would suggest using the equipment they suggest the first time you prepare these recipes.

Also, thanks so much to the beautiful Anna for asking me to guest post on her blog. What a wonderful world our blogging community is, I’m so blessed to be a part of it! Don’t forget to pop on over to Mother Hubbard’s Cupboard and have a look at the Thermomix version of this amazing cheesecake recipe!

I would love to know, have you ever cooked anything that took more than one day to prepare? 

Don’t Forget…

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shenANNAgans is Anna Johnston, a 30 - something Aussie gal with an unwavering passion for the Hospitality industry. I love the quirky and unusual, designing events, travelling far and wide and eating food from all around the world. I am coffee blooded, a craft beer enthusiast, wine drinking yogi who enjoys writing about her adventures.

Click Here to Leave a Comment Below

Hannah - November 5, 2015 Reply

WOW! Lol.
I want to try all of the things!
Right now!!!!
Need a bigger kitchen!

I used to make some muffins that said to cover the mixture and leave in the fridge over night.
I have no idea why I was supposed to do do this but I did and the muffins were always delicious.

kearin @ the winsome baker - November 4, 2015 Reply

Oh Liz, I love this post! You should worry less about a single cookbook – I have SIX on the way at the moment (like in the post on the way)…and the Ansel book is on my Christmas list – the internet is the great enabler!

I am actually thinking about a cook-along-ish project with a patisserie book to improve my skills and give me something to add to the blog and this post has made me even MORE EXCITED about it. I love love shopping for new equipment even though my kitchen is bursting at the seams!

Aaaand your pinecones look absolutely fab!

    Anna - November 4, 2015 Reply

    Wow Kearin, 6 cookbooks on the way. I say….. Dinner party at yours. 🙂
    Liz sure did inspire us to get our bake on, I would have been proud of making just one of the amazing recipes.
    Totally agree about the pinescones, they are gorgeous.

    Elizabeth - November 20, 2015 Reply

    Thanks Kearin…. I learnt so much in the process, it was amazing, but so tiring, I have so much more respect for those that do it day in, day out!

    Elizabeth - January 27, 2016 Reply

    Hi Kearin,
    I was cleaning up my email and just popped in and saw your comment! Thanks so much! I have such a great time and a cook up is defiantly great, make sure you have someone to cook with too as it makes it a lot more fun 🙂
    Liz xx

Sue - November 1, 2015 Reply

Anna I admire your passion In the kitchen. No I haven’t ever made something that takes more than a day. I will admit this post is full of deliciousness. 🙂

Norma Chang - November 1, 2015 Reply

I would not have the patience to make those goodies but would love to eat them all especially the cheesecake and chocolate cookies.

Denise Browning@From Brazil To You - October 29, 2015 Reply

Every single recipe looks amazing but I have to say that the creme brulee cheesecake caught my attention immediately!!! I wish I could have a large piece of it!

    Anna - October 31, 2015 Reply

    It was a torturous post to format, all those delicious sweet treats. #drool
    I wish I could have a slab of the creme brûlée cake too.

Kris Johnston - October 29, 2015 Reply

Holy snappers. What an adventure. I am all about the creme brulee cheesecake…. and those choc biscuits. To be honest, I don’t think I have ever displayed much patience when it comes to desserts. I have been known to eat the batter before it makes it to the oven.

Wonderful, and very sexy looking food. Thank you for sharing.

    Anna - October 29, 2015 Reply

    Hahaha! I totes agree, it would have been an epic 3 day bake up. Not sure I would have been able to resist eating all the delicious batters either. Especially the choccie bikkies. All the deliciousness! 🙂

    YES, I have memories of following a mini muffin wrapper trail to the cool rooms at the convention centre, because someone had a little munch all over the kitchen. LOL! You sure did enjoy your sweet treats.

    Glad you enjoyed Nizz. xo

John/Kitchen Riffs - October 29, 2015 Reply

What a fun read! And really entertaining kitchen adventure. Brilliant post — thanks.

    Anna - October 31, 2015 Reply

    It sure was one heck of an adventure huh? Glad you enjoyed John. Thanks for stopping by. Happy weekend to you & Mrs KR. 🙂

Lorraine @ Not Quite Nigella - October 28, 2015 Reply

I definitely have cooked things that take more than one day to prepare but I have to be in the mood for it. I love the sound of the creme brulee cheesecake! 😀

    Anna - October 31, 2015 Reply

    Yeah, and sometimes the dedication to stay with a project that requires more than a day to prepare is harrrrrd! :/
    Totes agree, the cheesecake looks and sounds amazing.

Bam's Kitchen - October 28, 2015 Reply

That cheesecake looks killer good!!! Wow busy little baker and so nice to meet you Elizabeth.

    Anna - October 29, 2015 Reply

    Doesn’t it just, BAM? What I’d do to be able to munch away at a slab of this gorgeous creme brulee cheesecake. YARM!

    Elizabeth - November 20, 2015 Reply

    Nice to meet you too, @ Bam’s kitchen 🙂
    Liz xx

Liz - October 27, 2015 Reply

What a fun foodie adventure! That cheesecake looks awesome. Well, it ALL looks spectacular. I’ve made croissants and puff pastry, but once each was enough!!!

    Anna - October 31, 2015 Reply

    It was epic!!! Not sure I would have been able to stick it out for 3 days, so Liz really did do an amazing job. Agreed, everything looks spectacular. Ha… once making puff pastry was enough for me too. 🙂

Susan - October 27, 2015 Reply

Oh My…. that cheesecake. is stunning, drool worthy in fact 🙂 Thanks for sharing. I’m a little bit fascinated by Thermomix cooking, so I might just take a visit (or 2) over to Mother Hubards Cupboard.

    Anna - October 31, 2015 Reply

    YES… the cheesecake had me drooling too. The chocolate cookies are pretty fab too. 🙂
    Liz is your go to Thermomix lady, so please do say Gday over at Mother Hubbards Cupboard.

    Elizabeth - November 20, 2015 Reply

    Hi Susan, please do come and say hi! if you have in questions, please fell free to comment or shoot me and email 🙂
    Liz xx

Tandy | Lavender and Lime - October 26, 2015 Reply

That is a lot of time dedication! But I am sure the eating was well worth all the prep 🙂

    Anna - October 31, 2015 Reply

    I like that they paced themselves with their baking adventures, they made sure they were rewarded at the end of each day. Although, not sure that would have been enough for me to stick with it. 🙂

Tim UrbanDuniya - October 26, 2015 Reply

Ok Anna you have officially just gotten even with me for that ‘Friday’ song post last month. I’m unwell and craving stuff like this, but can’t eat it… then you go and FOOD PORN all over my computer screen!!! Dying here!!! :p

    Anna - October 31, 2015 Reply

    Just seeing you write the word Friday, has me singing the lyrics ‘It’s Friday, Friday. Gotta get down on Friday. Everybody’s lookin’ forward to the weekend, weekend”. ARGH…. Lucky we are catching up on a Monday my friend. 🙂
    Fingers crossed you are feeling better, if we lived closer, I’d be bringing you sweet treats for good health. Take care buddy, see you soon.

Maureen | Orgasmic Chef - October 26, 2015 Reply

What fun! I came for the creme brulee cheesecake but I stayed for all the recipes!

    Anna - October 28, 2015 Reply

    It really is the post that just keeps giving! What I’d do to dive into a giant slab of the cheesecake, the cookies too. Yarm!

Elizabeth - October 26, 2015 Reply

Hi Anna,
WOW you made it look so amazing, thank for asking and thanks for the love… I’m coming to Canberra soon for some diary free sugar free love 🙂 LOL!
Liz xx

    Anna - October 28, 2015 Reply

    Hey Love!
    I am so pleased you like the way your post came together on my site. Thank you so much for helping me out, its gorgeous and totally drool worthy. 🙂
    Brilliant, I so look forward to dairy, sugar, gluten & booze free adventures with you. Mwah. xox

hilary - October 25, 2015 Reply


I cannot imaging taking that long to make any food… i struggle to make a cheese sandwich! The cheesecake looks amazing and to you lovely women who make stuff I am in awe!!!

    Anna - October 25, 2015 Reply

    Bahaha! What a hoot, I have family members who feel much the same about any form of food preparation. 🙂
    The cheesecake does look incredible, I’ll be finding the dairy & sugar free version and whipping up stat. Yarm!!!

Liz Posmyk (Good Things) - October 25, 2015 Reply

Whoa, that creme brulee cheesecake! Drooling! Thank you lovely ladies xx

    Anna - October 25, 2015 Reply

    Isn’t it gorgeous?! I wiiiiissssh I could eat me some of the creme brulee cheesecake, its beautiful!
    Glad you enjoyed lovely Lizzy! 🙂

hassan - October 25, 2015 Reply

Haaaayyyyy Anna
My wife like of your recipes.She say: wish I can speak Eng to chat with Anna. By love

    Anna - October 25, 2015 Reply

    Good Hello Hassan! That is the best thing I have heard in forever. 🙂 Please pass along my thanks to your wife. 🙂
    You write english very well, we can chat that way. Hope you are having a wonderful weekend.

Mabel Kwong - October 23, 2015 Reply

Such great recipes all round. Thanks to Elizabeth for sharing them. I have a soft spot for chocolate chip cookies, and this ones with the gooey chocolatey centre. Never heard of a recipe where you had to leave them overnight before baking…it would be sooo tempting to eat them right out just like that 😀 However I must say it looks easier to make than the others.

The cronuts look easy enough to make too. Though I’d be replacing the champagne glaze with something else since my body doesn’t tolerate alcohol very well. Perhaps honey or Cinnamon glaze 🙂

    Anna - October 25, 2015 Reply

    They totally are huh, Miss Mabel! I particularly love the pinecone recipe. Although 3 days to make something is a bit crazy. LOL!
    Haha, I hear you on not being able to eat cookies straight away, but I have a hunch these beauties would be VERY worth the wait.
    Ooooh yeah, I love the idea of the honey glaze, that’d be delicious.

    Elizabeth - October 26, 2015 Reply

    Hi Mabel,
    In the book they had a few different glazes and filling to choose from, we just picked the Champagne one… My other choice would have been the lavender glaze 🙂
    Liz xx

      Anna - October 28, 2015 Reply

      Lavender glaze sounds marvelous and wonderful and right up my alley. 🙂 I reckon I need to get my hands on a copy of this book Liz.

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