Well, you did ask.
If you put them in ramekins they don't feel as guilt-inducing..... :o)
Salted Caramel & Chocolate Cheesecake:
Base: 200g digestives or ginger biscuits, 50g melted butter whizzed together in a food processor and then pressed into the base of your tin/ ramekins and shoved in fridge to set while you prepare the rest.
Filling: 300g soft cheese, 400ml double cream, 5 tbsp icing sugar, a blob of vanilla extract.
Caramel: 75g butter, 50g soft light brown sugar, 50g caster sugar, 50g golden syrup, 100ml double cream, dollop of sea salt.
Chocolate Topping: 200g milk chocolate, 100ml double cream.
1. Put butter, sugars, syrup and double cream in heavy-bottomed pan and melt till golden in colour.
2. Stir in salt to taste and set to one side to cool.
1. Whisk cream cheese, double cream, icing sugar and vanilla together to form soft peaks.
2. Stir in caramel mix. You can either leave it streaky or combine it completely.
3. Spoon the filling on to the base and put back in fridge while you make the topping.
1. Melt the chocolate with the double cream and mix to a creamy consistency over a low heat.
2. Pour over the cheesecakes and leave to set in fridge for 2-3 hours.
Beeswax Lip Balm
This recipe will make you between 8-10 x 15ml pots of firm ish consistency lip balm. It's worth noting that this mixture can also be used as a salve for cuts, scratches, burns, rashes, ulcers, split thumbs etc. Try to get the beeswax from your local bee keepers if you can- it's fresher and has generally had nothing done to it beyond filtering through rain water so it's pure as pure can be.
4 tbsp beeswax (1oz)
8 tbsp oil (I use olive, sweet almond, or rosehip, depending on what I have to hand).
Method: heat the wax and the oil together slowly in a bowl set over water. Hot wax is highly flammable so don't leave it unattended at any point, and make sure the saucepan doesn't run dry. When the wax has melted, mix it with a wooden spoon then pour the mixture into your pots. Leave them to cool then screw the lid on. It will keep unopened for ages, although once opened remember that bacteria can get in to it from your hands so you may want to open a new pot every few months.
Good luck with all the baking and making- let me know how you get on!