Cassiefairy – My Thrifty Life

Cassiefairy's thrifty lifestyle blog – Saving money every day with DIY crafts, sewing projets, low-cost recipes & shppping tips


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Pieday Friday recipe – No bake chocolate cheesecake with raspberries

Happy Friday everyone, isn’t it a lovely Spring day out there today? Hope it’s just as nice where you are too! I’m in an especially good mood because I’m starting work on my kitchen renovation today. I can’t wait to get it looking fresh and clean – just imagine all the lovely recipes I’ll be able to make in there once the new worktop and oven is installed!Seeing as I can’t do much cooking myself at the moment I’ve decided to share a delicious recipe from Delicake today. After getting a Delicake dish earlier this month, I’ve been browsing their recipe website a lot and asked if it would be okay to share one of their fab desserts with you today.

Ingredients: 250g biscuits for the base, 75g butter to combine, 250g cream cheese, ½ cup caster sugar, 600ml thick cream, 200g white chocolate (or milk chocolate if you prefer), 1 punnet raspberries, 1 tablespoon gelatine, ¼ cup of hot water for the gelatine.

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Pieday Friday – 3 healthy juice recipes

It’s all about the juicing this year. Or at least it is in my household because we’ve got a new juicer! As someone who has never tried combinations of juice before (seriously, orange juice is as adventurous as it got!) I’ve been really intrigued to start reading up on juicing and looking into recipes. There are SO many options out there; savoury juices, fruity juices, herby juices and even spicy juices. I wanted to make a healthy swap for my sometimes not-too-healthy shakes and smoothies, so I gave juicing a go for the very first time.I’ve read plenty of recipes where one or two of the ingredients were things that I’m not too keen on (like mango or parsley) so I decided to come up with my own combinations to test out my new juicer and to see whether or not I was going to enjoy fresh juice at all! Today’s Pieday Friday recipe post is the result of my experiments earlier this week and, if you’re a keen juicer yourself, I’m pretty sure that you’re going to like them.  The juicer I’m using is the Phillips Avance Collection Centrifugal Juicer, which is a pretty darn effective piece of equipment. When I started using it for the first time, I was rather surprised by how fast and easily it juiced the fruit and veg that I was putting through it. Sure, I guessed that soft grapes and pears would be easy to juice but who knew that so much moisture could come out of a carrot? Seriously, my carrots were pretty dry when they went in, but boy did they make a lot of juice! And, come to think of it, the pulp that came out was really dry too. I guess the machine got every drop out of the bunch.

So, here are the ingredients for each of the three juices I made last week. I went for a crowd-pleasing fresh fruity drink (the purple one), an exotic juice with tropical flavours (the yellow one) and a nutritious spicy savoury juice (the orange one – yes, the one with the carrots in). Of course, the instructions for each recipe is pretty-much “juice the ingredients” so I won’t bore you with that! Just know that it’s a good idea to remove rinds and skins from fruits like the pineapple, papaya, oranges and kiwi fruits.

One of my experiments that ended in disaster was juicing kiwis with their skins on. I read online that it was fine to eat the skins and while it may be possible to eat the skins, it’s not the nicest texture. So if you don’t want to drink a furry juice, I’d recommend taking off the skins before juicing!

Juice 1 – Cooked beetroot, apples, pears, white grapes.

Juice 2 – Pineapple, papaya, kiwi, oranges

Juice 3 – Carrots, celery, tomatoes, chilli

These juices make a pretty looking bunch, don’t they? I really enjoyed the purple beetroot-based juice and could drink that all day long. And the ‘bloody mary’ style veg juice was delicious too, in a savoury kind of way. I had a bit leftover that I heated up at lunchtime to try it as a soup. If you’re a fan of thin soups, this might be one for you. Tropical flavours aren’t really my thing, by my husband liked the exotic juice, so everyone’s happy with our new juicer!  Do you already make your own juice or will you be starting as part of a healthy habit swap this January? I know I’ll be trying to keep it up during the year so let me know your ideas for recipes or fruit ‘n’ veg combinations by leaving me a comment below or by tweeting me @Cassiefairy.


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Pieday FriYAY – Caramel Latte Breakfast Freakshake

What better way to start your weekend than with a HUGE breakfast freakshake? It’ll certainly give you that FriYAY feeling! With rich homemade caramel sauce, creamy vanilla ice cream, delicious chilled cappuccino, crisp waffles, indulgent mini-donuts and oodles of chocolate, it’s a belly-busting way to start your day. Sure, it’s not a recipe for every day but if you’re only indulging occasionally, it’s a great way to turn any day into a YAY day. I think it’s especially great for weekends, when you’re chilling out over a long lazy brunch. And if you’ve got guests staying, you can guarantee that a huge smile will spread across their faces when you hand over a giant iced coffee, loaded with naughty breakfast goodies! Here’s how I made my rich caramel sauce and how to #MakeItAYayDay with a step-by-step guide to making the ultimate freakshake:indulgent breakfast freakshake milkshake recipe friyay caramel sauce donuts waffles emmi caffe latte makeitayaydayIngredients for the caramel: 200g granulated sugar, 90g salted butter cut into cubes, 120ml double cream.

Ingredients for the freakshake: vanilla ice cream, Emmi CAFFÈ LATTE Cappuccino iced coffee, whipped cream, breakfast waffle, mini doughnuts, chocolate flakes, chocolate sauce, caramel-filled chocolate buttons or other chocolate treats.

To make the caramel:rich caramel sauce recipe for coating donuts waffles freakshake milkshake_1. Having never made caramel before, I was very excited to try it out for the first time. I carefully weighed out each of the ingredients because the quantities are very precise when making caramel sauce. If you want to make a larger quantity of caramel, don’t double the quantities – make two batches instead. At all stages be very careful not to touch the sauce as it is burning hot.rich caramel sauce recipe for coating donuts waffles freakshake milkshake_-22. Use a medium saucepan over a medium heat and gently melt the granulated sugar. Stir constantly with a heat-resistant spatula or wooden spoon until the sugar has entirely dissolved into a smooth golden syrup.rich caramel sauce recipe for coating donuts waffles freakshake milkshake_-33. Carefully add the pieces of salted butter to the pan. The sugar syrup is likely to spatter and bubble when the cold butter is added so take care! Stir the butter into the sugar until is has completely melted.rich caramel sauce recipe for coating donuts waffles freakshake milkshake_-44. Slowly pour in the double cream, while stirring the sauce. Again take care as it will probably spatter as the cold liquid reacts with the hot sugar syrup. Stir until completely combined.rich caramel sauce recipe for coating donuts waffles freakshake milkshake_-55. Allow the caramel sauce to bubble and rise up in the pan for a minute and then remove from the heat.rich caramel sauce recipe for coating donuts waffles freakshake milkshake_-66. Allow to cool completely before using it to coat doughnuts, pour into a jug to drizzle over ice cream, or even chill it a little so that you can spread it with a knife. If you want to make a chilled sauce more drizzle-able simply zap it in the microwave in 10 second bursts until it becomes runny again.

And now on to the fun part: constructing the freakshake. To be honest, anything goes. The bigger and more OTT, the better! As long as you end up with a drink that looks something like a firework has gone off in a chocolate factory, you’re on to a winner. It could have dollops of ice-cream floating in the milk, the coffee could be blended with ice, the cream could be whipped or poured, and the whole thing could be topped with cookies, fruit, donuts, cupcakes, banana chips, waffles, chocolates, even breakfast cereal. Here’s what I did to construct my personal favourite, a caramel cappuccino breakfast freakshake:

  1. Add three big scoops of creamy vanilla ice cream into a large mason jar mug.

  2. Drizzle on some of the caramel sauce.

  1. Pour a cup of Emmi CAFFÈ LATTE Cappuccino iced coffee over the ice cream and top up with a little extra milk if necessary.

  2. Pour plenty of caramel sauce around the rim of the mug, letting it drip down the sides, before sprinkling with chocolate flakes.

  1. Top with lashings of whipped cream and more chocolate.
  1. Spread a breakfast waffle with caramel sauce and sprinkle on more chocolate before wedging it into the whipped cream. Top tip: Cut a straight line into the waffle and hang it over the edge of the mason jar, just like a slice of lemon on a cocktail.
  1. Add caramel-dipped doughnuts, more chocolate treats and drizzle plenty of chocolate sauce on top.
  1. Grab a spoon and enjoy!

What do you think of my giant breakfast freakshake? I can promise you, it’s one of the most delicious things I’ve ever tasted. The cappuccino ensures that the sweetness of the caramel isn’t overpowering, the vanilla ice cream lightens up the heavy doughnuts and the waffle gives a crisp texture against the smooth cream. Do you think you’ll have a go at making your own freakshake? Whether you’ve got that FriYAY feeling, want to chill out with a lazy brunch on the weekend or need that hump-day treat to get you through the week, a freakshake will certainly help to #MakeItAYayDay! Let me know if you indulge by tagging me in your OTT freakshake photos on Instagram @Cassiefairy and including the #MakeItAYayDay hashtag so I can see your pics. And please do leave me a comment if you try the caramel sauce recipe, I’d love to know if it works as well for you as it did for me. Have an amazing FriYAY guys!


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Pieday Friday – Iced sugar biscuits

Today I wanted to share a super-sweet treat recipe that I’ve been trying out. It took a few goes to get it right (crispy biscuit, but not singed around the outsides!) so I’d recommend keeping an eye on your biscuits while they are cooking so that you can whip them out before they brown too much!  I used an aeroplane cookie cutter from Wholeport to make these cute little planes (which would be great for a bon voyage party!) and here’s the recipe:

Mix 150g butter at room temperature with 1 cup of sugar before adding 1 egg and one tsp of vanilla extract. Mix, then add 3 cups of plain white flour and a pinch of salt and stir until it turns into a thick dough. Shape into a ball and cover with cling-film, then chill in the fridge for about an hour. Roll out onto a floured surface and cut out the cookie shapes. Transfer onto a tray lined with baking paper and cooking in your oven at 175 °C for about 10 minutes or until golden brown.

pieday friday aeroplane iced biscuits using cookie cutter from wholeport

The technique for icing the biscuits is one that I’ve just recently learnt – pipe a thin line of thicker icing around the edges to act as a barrier, then ‘flood’ the centre of the biscuit with a more watered-down icing. Decorate with any sprinkles you have – I used silver balls for the aeroplane lights 🙂

Let me know if you give this recipe or icing technique a go and tweet me your pics to @CassiefairyTutu 🙂

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Friday Pieday // fruity chocolate fridge cake

Recently I had a pal coming round for dinner and realised that I didn’t have anything sorted for pudding – there was no ice cream in the fridge, no custard in the cupboard and I’d definitely not baked a cake. So I rummaged around in the kitchen and basically threw everything I could find into a bowl and mashed it together – this fridge cake was finished and ready to set in the fridge after less-than 5 minutes. I’d got the basic recipe from “Justin’s Annual” that my husband had bought me for Christmas because he knows how much I love Something Special, and then added anything I could to make it extra yummy.

Pieday friday recipe - chocolate Fridge Cake

  1. Melt 125g butter and 225g milk chocolate and 2 tablespoons of golden syrup in a bowl over hot water or in the microwave.
  2. Crush up digestive biscuits and cookies and mix into the chocolate mixture – you could add anything else you have in the cupboards too – cornflakes, rice crispies, penguin bars or any biscuits you like.
  3. I then added in chopped cherries and some mini marzipan chocolate bars, but you could add anything you like – a handful of raisins, white chocolate chips, mini marshmallows, even jelly sweets etc.
  4. Line a tub or tray with cling film and press the mixture into the tub then sprinkle on some hundreds-and-thousands.
  5. Set in the fridge for at least an hour until firm, then remove from tub (the clingfilm will make this easy) and slice into squares.

Pieday Friday sweet treat recipe fridge cake

I really was the quickest sweet treat I’ve ever made and we all enjoyed helping ourselves to a square of fridge cake after our dinner. Let me know if you give this recipe a go and tweet me your photos @CassiefairyTutu.

Plus – I’ve made a free E-Book of my Pieday Friday recipes that you can download! It’s all there in the book, not only pie recipes, but all of my favourites including soups and snacks, sweet treats and main meals! I’ve published it as a free PDF e-book as a ‘thank you’ to my readers for sticking with me all this time soooo…  Preview the E-Book here and email me cassie@cassiefairy.co.uk and I will send you the e-book by email for you to download completely free!

Cassiefairys free pieday friday recipe book blurb ebook cookbook

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