Fold in whipped cream and blueberries.Turn dough out onto a piece of plastic wrap.Add flour, cocoa powder, baking soda, food colouring and salt.Spread dough into skillet in an even layer. Mixed until just combined. Refrigerate for 20 minutes or until firm. Refrigerate at least one hour.Serve with vanilla ice cream scoops.. Flatten and shape into a rectangle and wrap it in plastic.On a lightly floured surface, roll out remaining pieces of dough to a 16-by-11 inch rectangle and drape over filling.Fold in chocolate chips. Spread mixture over chilled pie sheet.Fold edges of bottom dough over top dough and pinch edges to seal.Press Mixture over base and side of prepared pan.Serve warm or at room temperature.Sprinkle gelatine over boiling water in a heatproof jug.Add ice water in a slow, steady stream until dough comes together.Using an electric mixer, beat cream cheese, sugar and vanilla until smooth.Transfer the cheesecake from the pan to a plate and dust with icing sugar.Process biscuits until the mixture resembles fine breadcrumbs and add butter. Pour mixture into prepared pan.In a large bowl, cream butter and sugars with a hand mixer till light and fluffy.Smooth the top with a spatula.

Top with more chocolate chips, and bake for 15 to 20 minutes.In a large bowl, stir berries, granulated sugar, cornstarch, lemon juice and salt. Brush entire surface with cream and sprinkle with sugar.Prick top dough all over with a fork.If you’ve got a yen to bake and wholesale curtain fabric suppliers a craving for sweet-treats, try out a few of these simple recipes for cakes and pies. Red Velvet Pan CookieINGREDIENTS6 tbsp Softened butter½ cup Sugar¼ cup Brown sugar1 Egg1 tsp Vanilla1 cup Flour2 tbsp Cocoa powder½ tsp Baking soda1 tbsp Red food colouring or beetroot juice½ tsp غير مجاز مي باشدher salt½ cup Mini white chocolate chips, more for sprinkling½ cup Chocolate, more for sprinklingVanilla ice cream (optional)Chocolate syrup (optional)METHOD:Preheat oven to 190°C.Grease a 10-inch cast iron skillet with cooking spray.Whisk with a fork until gelatine is dissolved and set aside to cool for 15 minutes.

Sprinkle remaining blueberries over the cheesecake.Beat in egg and vanilla.Chill while assembling filling.FOR CRUST:INGREDIENTS:2 ½ cups All-purpose flour1 ½ tsp Coarse salt1 tsp Sugar250 gm Cold, unsalted butter cut into small pieces6 to 8 tbsp Ice waterMETHOD:Process flour, salt, and sugar into a food processor until combined and add butter.Berry Slab PieFOR THE PIEINGREDIENTS1.Bake until crust is golden brown and filling is bubbling till about 40-45 minutes.Gradually beat in gelatine mixture until combined. Transfer to a wire rack and let pie cool down till it’s warm to the touch.Process until mixture resembles coarse meal for about 10 seconds. Cover and refrigerate overnight.On a lightly floured surface, roll out a larger piece of dough to an 18-by-13 inch rectangle and cut out a 15-by-10 inch sheet using a rimmed baking sheet.15 kg Fresh mixed berriesl 1 ¼ cups Granulated sugar¼ cup Cornstarch1 tbsp Lemon juice¼ tsp Salt2 tbsp Heavy cream¼ cup SugarSlab pie crustMETHODPreheat oven to 180°C. Process until just combined.