CHOCOLATE CHEESECAKE IN A JAR

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1 CHOCOLATE CHEESECAKE IN A JAR CHOCOLATE CAKE 1 NoMU Chocolate Cake Kit CHEESECAKE 90g castor sugar 450g cream cheese 1 tsp NoMU Vanilla Paste 1 large egg sterilised glass jars Preheat the oven to 180 C. To make the chocolate cake, follow the instruction on the packaging to make the chocolate cake mix. For the cheesecake, beat the castor sugar and cream cheese together with an electric beater until smooth and light. Add the vanilla paste and the egg and mix until smooth. Layer the cheesecake and the chocolate cake mix alternately in the jars. Place the jars into a water bath and bake in the oven for minutes or until a toothpick inserted into the centre comes out clean. Allow to cool and then seal with the lid before decorating. Perfect as gifts or enjoyed as an indulgent treat on Christmas day! Makes 2-4 jars (depending on the size).

2 VANILLA AND ALMOND SHORTBREAD 200g flour 200g unsalted butter, room temperature 50g castor sugar 1 tsp NoMU Vanilla Paste 25g flaked almonds icing sugar for dusting Preheat the oven to 180 C. Place the butter and flour in a food processor and mix until well combined. Add in the sugar and pulse until the mixture crumbles. Press the mixture into star shaped cookie moulds, sprinkle with the flaked almonds and place on a baking tray. Bake in the oven for minutes or until golden brown. Remove from the oven and allow to cool briefly before gently pressing the shortbread out of the moulds onto a cooling rack. Allow to cool completely before dusting with icing sugar. Makes 12.

3 FRESH TOMATO AND CARAMELISED ONION JAM JARS 2 tbsp salted butter 4 medium red onions, finely sliced 12 tomatoes, peeled, cored, deseeded and finely chopped 1 cup castor sugar ½ cup light brown sugar 60ml fresh lemon juice 60ml apple cider vinegar 2 tsp salt 2 tbsp NoMU Spanish Rub sterilised glass jars Melt the butter in a large saucepan over a high heat. Add the onions and cook for 5 minutes whilst stirring frequently with a wooden spoon. Add 2 tablespoons of water and scrape the bottom of the pan to lift the caramelised residue and browned bits. Continue to cook for a further 2 minutes. Add another 2 tablespoons of water and repeat this method of adding water and then scraping for 15 minutes or until the onions are completely softened and have turned a deep, nut brown in colour. Add the tomatoes, castor sugar, light brown sugar, lemon juice, cider vinegar, salt and NoMU Spanish Rub to the onions and stir to combine. Bring the mixture to the boil, reduce the heat and simmer, whilst stirring occasionally, until the tomatoes have broken down and the jam has thickened and developed a nice thick consistency. Remove from the heat, transfer the jam into two sterilised jars and seal. Makes 2 jars.

4 CINNAMON APPLE CAKE 250g flour 1 tsp baking powder ½ tsp salt 6 Granny Smith apples 100g NoMU Sweet Rub 225g butter, softened 200g castor sugar 1 tsp NoMU Vanilla Paste 4 large eggs 50g walnuts, roughly chopped Preheat the oven to 180 C and line two 20cm loaf tins with baking paper. Combine the flour, baking powder and salt in a mixing bowl and stir well. Peel and core the apples, cut into quarters and then cut each quarter into 1 cm slices. Sprinkle the apples with the NoMU Sweet Rub and set aside. Beat the butter and sugar in the bowl of an electric cake mixer until thick and smooth. Add the NoMU Vanilla Paste, and then add the eggs, one at the time, beating for 30 seconds after each addition. With the mixer on a low speed, add the flour mixture and mix well until combined. Spoon a quarter of the apples into the prepared tins, pour the batter over the apples and smooth it to the edges of the tin. Layer the rest of the apples on top of the batter and sprinkle over any remaining NoMU Sweet Rub. Sprinkle with the walnuts and bake for minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cake in the tin to cool completely. Once cooled, wrap and label the cake in it's tin. A great gift for a friend or family member! Serves 8.

5 CHOCOLATE HAZELNUT SPREAD 150g hazelnuts 100g NoMU Decadent Hot Chocolate pieces 2 tbsp NoMU Cocoa Powder 80g icing sugar ½ tsp NoMU Vanilla Paste ½ tsp vegetable oil 80ml fresh cream A sterilised 250g glass jar Preheat the oven to 180 C. Place the hazelnuts on a baking tray and roast in the oven for 5 minutes until fragrant. Remove and rub vigorously with a clean tea towel to remove as much of the skin as possible. Grind the hazelnuts in a food processor until they form a reasonably smooth paste. Melt the chocolate pieces slowly over a double boiler or in the microwave. Set aside and allow to cool. Add the melted chocolate along with all of the other ingredients into the blender and continue to blend until as smooth as possible. Scoop the mixture into a sterilized jar, seal and keep at room temperature. Decorate with brown paper, twine and a printable label to be given as a gift to someone you love! Makes 1 jar.

6 CHOCOLATE FUDGE 100g butter, softened 375g NoMU Decadent Hot Chocolate pieces 400g castor sugar 160ml evaporated milk 12 large marshmallows 100g pecan nuts, roughly chopped 1 tsp NoMU Vanilla Extract Line a 20cm loaf tin with baking paper. Place the butter and the chocolate pieces into a large metal mixing bowl and set aside. Add the castor sugar, evaporated milk and marshmallows together into a large saucepan over a medium heat. Stir constantly until the sugar and marshmallows have melted but don t allow the mixture to change in colour! Pour the hot mixture over the butter and chocolate pieces in the mixing bowl and stir well until they have melted together. Add in the pecan nuts and vanilla extract and stir vigorously until well combined. Pour the mixture into the lined loaf tin and place in the fridge for at least 1 hour until the fudge has set. Once set cut into 1.5cm thick slices before serving. Serves 8.

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