Daniel Rankin

You don’t get to choose your dad… but you do get to choose your daddy 😉 Valentine’s dessert ❤️ No-Bake Cookies and Cream Cheesecake with Chocolate Ganache No-Bake Oreo Cheesecake with Chocolate Ganache Crust: 300g Oreo cookies (about 25 cookies, filling included) 100g unsalted butter, melted Filling: 500g cream cheese, softened 150g powdered sugar 1 tsp vanilla extract 300ml heavy cream, chilled 200g crushed Oreo cookies (about 15-18 cookies) Chocolate Ganache: 200g dark or semi-sweet chocolate, chopped 200ml heavy cream Instructions: 1. Crush Oreos into fine crumbs, mix with melted butter, and press into a 23cm springform pan. Chill. 2. Whip the chilled cream to stiff peaks and keep cold. 3. Beat cream cheese, powdered sugar, and vanilla until smooth. 4. Fold in the whipped cream, then gently mix in crushed Oreos. 5. Spread over the chilled crust, then refrigerate for at least 6 hours. 6. Make the ganache – heat cream, pour over chopped chocolate, whisk until smooth. Pour over the chilled cheesecake. 7. Decorate with more crushed Oreos and enjoy. Crust: 300g Oreo cookies (about 25 cookies, filling included) 100g unsalted butter, melted Filling: 500g cream cheese, softened 150g powdered sugar 1 tsp vanilla extract 300ml heavy cream, chilled 200g crushed Oreo cookies (about 15-18 cookies) Chocolate Ganache: 200g dark or semi-sweet chocolate, chopped 200ml heavy cream Instructions: 1. Crush Oreos into fine crumbs, mix with melted butter, and press into a 23cm springform pan. Chill. 2. Whip the chilled cream to stiff peaks and keep cold. 3. Beat cream cheese, powdered sugar, and vanilla until smooth. 4. Fold in the whipped cream, then gently mix in crushed Oreos. 5. Spread over the chilled crust, then refrigerate for at least 6 hours. 6. Make the ganache – heat cream, pour over chopped chocolate, whisk until smooth. Pour over the chilled cheesecake. 7. Decorate with more crushed Oreos and enjoy. . . . #valentines #oreo #cheesecake #pugs #cookiesandcream

Single on Valentine’s? Fraser and I are emotionally available and carb-rich. Spaghetti and Meatballs MEATBALLS • 500g beef mince • 500g pork mince • 2 slices crusty bread • ~80ml milk • 1 egg • 60g Parmigiano Reggiano, finely grated • 1 clove garlic, grated • Parsley, finely chopped • Salt & black pepper Soak bread in milk, squeeze out excess. Gently mix everything, roll into golf-ball sized meatballs. Brown in olive oil, set aside. SAUCE • Olive oil • 1 onion, diced • 1 carrot, diced • 1 celery stalk, diced • 3 cloves garlic, chopped • 700g passata • Pinch chilli flakes (optional) • Fresh basil • Salt Cook veg + garlic until soft. Add passata, basil, seasoning. Return meatballs and simmer low for 25–30 mins until rich and glossy. PASTA • 400g spaghetti Cook al dente in well-salted water. FINISH Toss spaghetti through the sauce first. Plate pasta, add meatballs on top. Finish with grated Parmigiano, torn basil, olive oil and serve enjoy! #pugs #homecooking #meatballs #spahgetti #valentinesday

Crème Brûlée Donuts 🍩🔥 Soft brioche donuts filled with vanilla crème diplomate and finished with a crackly brûléed sugar top 🤤

Travel tip: Take your dog with you or suffer

Someone please help me clean up the mess above my pantry 😆😆 Oreo Cinnamon Rolls 🖤 Soft, fluffy dough. Buttery cinnamon swirl. Crushed Oreos in every bite. If cinnamon rolls and Oreos had a very good idea, this would be it. DOUGH • 1½ cups warm milk • ½ cup sugar • 2¼ tsp active dry yeast • 6 cups all-purpose flour • ½ tsp salt • 3 large eggs • ¾ cup melted butter Mix milk, sugar & yeast. Add flour, salt, eggs & butter. Knead until smooth, then let rise 1–2 hours. FILLING • 20 crushed Oreos • ½ cup softened butter • 2 tbsp cinnamon • ½ cup sugar Roll dough out, spread butter, sprinkle sugar, cinnamon & Oreos. Roll up, slice, and rise again. BAKE 350°F / 180°C for 25–30 minutes until golden. ICING • 8 oz cream cheese • 1 cup icing sugar • 2 tbsp milk • 1 tsp vanilla • Extra crushed Oreos (mandatory) Mix, drizzle generously, finish with more Oreos. Eat warm. Regret nothing. #OreoCinnamonRolls #BakingFromScratch #DessertGoals #HomeBaking #FoodInspo

He said he had it…

Be aware 😆😆

Let’s have some margaritas and make some bad decisions 😉🍉🍸 Fraser strongly advises against this behaviour. Watermelon Margarita Ingredients: • 1 cup fresh watermelon, cubed • ½ lime • 60ml (2 oz) tequila • 30ml (1 oz) orange liqueur • 15ml (½ oz) agave syrup • Ice • Watermelon slice, for garnish Method: 1. Muddle the watermelon and lime in a cocktail shaker. 2. Add tequila, orange liqueur, agave syrup, and ice. 3. Shake hard for 10–15 seconds. 4. Strain into a chilled glass over fresh ice. 5. Garnish with a watermelon slice. 6. Question your choices. Enjoy. 🍉🍸

This is what longing looks like with a rolling pin. Passionfruit Curd & Dark Chocolate Tart Ingredients Sweet Shortcrust • 250g plain flour • 40g icing sugar • 50g Baking Cocoa • ¼ tsp salt • 150g cold unsalted butter, cubed • 1 large egg • 1 tsp vanilla (optional) Passionfruit Curd • 200g passionfruit pulp • 100ml lemon juice • 200g caster sugar • 4 eggs • 2 egg yolks • 120g unsalted butter, cubed • Pinch salt Dark Chocolate Ganache • 200g dark chocolate (60–70%), chopped • 200ml thickened cream • 25g unsalted butter • Pinch salt ⸻ Method Pastry 1. Whisk flour, icing sugar, almond meal + salt. 2. Rub in butter until crumbly. 3. Add egg + vanilla, mix just to combine. 4. Chill dough 45–60 min. 5. Roll to 3mm, line 24cm tart tin, freeze 20 min. 6. Blind bake at 180°C (160°C fan): 18 min with weights, then 10–12 min uncovered until deep golden. 7. Seal hot base with egg white (2 min bake) or melted chocolate. Cool. Curd 8. Whisk passionfruit, lemon, sugar, eggs, yolks + salt in a heatproof bowl. 9. Cook over gentle bain-marie, whisking 8–12 min until thick. 10. Remove from heat, whisk in butter until smooth. 11. Strain, cool 10–15 min, pour into tart shell. 12. Chill 4 hours or overnight until set. Ganache 13. Heat cream until steaming, pour over chocolate. Rest 2 min. 14. Stir smooth, add butter + salt. 15. Cool slightly, pour over set curd. 16. Chill 1–2 hours until set.

Must prepare ✈️

Plan for 2026? Keep baking and dancing 🕺 🍏 Apple Crumble Cheesecake 🍰 Crust: • 2 cups Biscoff crumbs • ½ cup melted butter Filling: • 24 oz cream cheese • 1 cup sugar • 3 eggs • 1 cup Sour Cream • 1 tsp vanilla • 1 tsp cinnamon, ¼ tsp nutmeg Toppings: • 3 cups diced apples, 2 tbsp sugar, 1 tsp cinnamon, 1 tbsp lemon juice • Crumble: ¾ cup flour, ⅓ cup brown sugar, ¼ cup oats, ½ tsp cinnamon, 6 tbsp melted butter Steps: 1️⃣ Press crust into a pan; bake at 325°F for 10 min. 2️⃣ Beat cream cheese, sugar, eggs, yogurt, vanilla, and spices. Pour over crust. 3️⃣ Cook apples with sugar, cinnamon, and lemon juice until tender. Add to cheesecake. 4️⃣ Mix crumble ingredients, sprinkle on apples. 5️⃣ Bake 60-70 min. Chill 4+ hours. . . . #AppleCrumbleCheesecake #CheesecakeRecipe #pugs #HomeBaking

This year I’ve been lucky enough to travel the world and experience some incredible things, but nothing has brought me more joy than time with my best mate. Being best friends with a dog teaches you a lot. Mostly this: joy is simple. A good meal, a nice walk, and someone you love. Fraser reminds me of that every day. Happy New Year. Thanks for being here and for following this chaotic little duo, we really do appreciate it ❤️

Raspberry & Lemon Bundt Cake with White Chocolate Ganache 🤤🍰 INGREDIENTS Cake • 250g butter, softened (+ extra melted for greasing) • 1½ cups caster sugar • 6 large eggs, separated • 1½ cups natural yoghurt • Zest of 2 lemons • 3 cups self-raising flour (+ extra for dusting) • 2 tsp baking powder • Pinch of salt • 250g raspberries White Chocolate Ganache • 250g white chocolate melts • 125ml thickening cream ⸻ METHOD 1. Preheat oven to 180°C. Generously grease a 23cm Bundt tin with melted butter and dust with flour. Tap out excess. 2. Cream butter & sugar until pale. Beat in egg yolks one at a time. Add yoghurt and lemon zest. 3. Sift in flour & baking powder, mix to combine. 4. In a separate bowl, whisk egg whites + salt to stiff peaks. 5. Fold a spoonful of whites into batter, then gently fold through the rest. Stir through raspberries. 6. Pour into tin, tap to release air bubbles. Bake 40–45 mins, until springy and a skewer comes out clean. 7. Cool in tin 10 mins, then turn out onto a rack to cool completely. Ganache 8. Bring cream to the boil. Pour over chocolate, stand 5 mins, then stir until smooth. 9. Chill, stirring occasionally, for ~15 mins until thick but pourable. 10. Pour over cooled cake, let it drip. Top with fresh raspberries & edible flowers. 11. Rest 10 mins, then slice & enjoy

🎄 Gingerbread Cake Recipe 🤤 ✨ For the Cake: 2 1/4 cups flour 1 tbsp ground ginger 1 tbsp cinnamon 1 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp cloves 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt 10 tbsp butter, softened 1/2 cup sugar + 1/2 cup brown sugar 3 eggs, 1/2 cup molasses, 1 tsp vanilla 3/4 cup buttermilk Bake at 350°F for 35 mins in a lined 9×9 pan. ✨ For the Caramel: 9 tbsp butter, 3 tbsp molasses 3/4 cup brown sugar, 1 cup cream 1 1/2 tsp vanilla, 1/2 tsp ginger & cinnamon, pinch of nutmeg, allspice, cloves, 1/4 tsp salt Simmer butter, molasses, and sugar for 5 mins, then whisk in cream and spices. Cool. ✨ For the Frosting: 1 cup butter, 8 oz cream cheese 2 1/2 cups powdered sugar Beat butter & cream cheese till fluffy, then mix in sugar. Assemble: Poke holes in cooled cake, fill with caramel, frost, and swirl more caramel on top. Slice, serve, and drizzle extra caramel . . . #GingerbreadCake #HolidayBaking #FestiveFlavors #BakingMadeEasy #CakeLovers

Cooking 🍳