Chocolate Cake The recipe makes enough for two 9" round cakes Ingredients for cake: 125g all-purpose flour, 225g caster sugar, 50g cocoa powder, 1 tsp baking soda, 1/4 tsp salt, 125ml milk,60g butter, 1 egg, 125ml water Preheat oven to 355 degrees F 1. In a large bowl, whisk together all of the dry ingredients. 2. In a medium bowl, whisk the egg and melted butter together. Then mix in the milk before mixing in the water. 3. Gradually pour the wet ingredients into the dry bowl and whisk until smooth and runny. 4. Grease and line two 9" round tins and fill with batter 5. Bake for 30-35 minutes until a toothpick comes out clean, is springy, and is peeling away from the pan edges.
Red Velvet Cake Ingredients: 2 1/2 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1 cup salted butter, 2 cups sugar, 4 eggs, 1 cup sour cream, 1/2 cup milk, 1 bottle red food coloring (yes, one bottle or one ounce), 2 teaspoons vanilla extract Frosting:1 cup (8 ounces) cream cheese, 1/4 cup salted butter, 2 tablespoons sour cream, 2 tsp vanilla extract, and 2 cups (16 ounces) powdered sugar Preheat to 350 degrees 1.Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl and set aside. 2. Beat the butter and sugar together in a large bowl using an electric mixer until light and fluffy. 3. Mix in the eggs, two at a time. 4. Mix in the sour cream, milk, food coloring, and vanilla. 5. Gradually add in the flour mixture. 6. Bake in cupcake liners for 20 minutes, or in a pan for longer until a toothpick comes out clean. 7. Let cool completely before frosting and decorating. Frosting: beat the cream cheese, butter, sour cream, and vanilla with an electric mixer. Gradually add the powdered sugar.
There is nothing a cupcake can't solve.
"A Bite of Berry" (Vanilla Cupcakes with Strawberry Frosting" makes 24 cupcakes Ingredients: 2 1/2 cups flour, 1 cup cake flour (or regular flour if you don't have it), 2 tsp baking powder, 1 1/4 tsp salt, 1 cup milk, 1/2 cups + 3 tbsp half-and-half, 1 tbsp + 1 tsp vanilla extract, 1 cup softened unsalted butter, 2 3/4 cups sugar, and 3 large eggs Frosting: 1 1/2 cup fresh strawberries, 1 cup softened butter, about 3 cups confectioner's s sugar, and 1 tsp vanilla extract Preheat oven to 350 degrees F 1. Sift both flours, baking powder, and salt together in a medium bowl, then set aside. 2. Combine the milk, half-and-half, and vanilla in a large glass measuring cup. Combine until it turns light brown. 3. Combine the butter and sugar in a large bowl, and beat with an electric mixer until creamy. 4. Add the eggs one at a time, making sure to mix between each addition. 5. Alternate adding in the flour and liquid mixtures, starting with flour and ending with flour. (Dry ingredients should take 3 times and the liquid only 2 times) 6. Let the batter rest for 15 minutes. 7. Fill 24 cupcake liners and bake for 20 minutes. The cupcakes should be a bit squishy as long as toothpick comes out clean. Pop out each cupcake after about five minutes.
Frosting: 1. Blend the strawberries in a blender until smooth. 2. Transfer into a saucepan on simmer and mix frequently. The mixture should turn a dark red pink . Place the puree in the fridge for 30 minutes. 3. Beat the butter and powdered sugar using an electric mixer. 4. Beat in half of the cooled puree. 5. Beat in another cup of sugar, then add the last half of puree. 6. Add in the vanilla. 7. Add in 3/4 - 1 cup of sugar. The frosting will get thicker if you let it sit. 8. Frost the cupcakes and enjoy.
It's someone's birthday somewhere...
Marble/Chocolate/Vanilla Bundt Cakes makes 24 small cakes or one large cake Ingredients:1 cup unsalted butter, 2 cups granulated sugar, 2 1/2 tsp vanilla extract, 4 eggs, 1/2 cup sour cream, 2 3/4 cup flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 cup milk, 1 tsp salt, 1/4 - 1/2 cup cocoa powder Glaze: 1 1/2 cup chocolate chips, 6 tbsp unsalted butter, 2 tsp honey, 1 tsp vanilla Preheat oven to 325 degrees F 1. Mix the butter and sugar together in a large bowl using an electric mixer until light and fluffy for about 5 minutes. 2. Add vanilla. Then add the eggs slowly, mixing after each addition. 3. Mix in the sour cream. 4. Sift the flour, baking powder, baking soda, and salt in a separate bowl. 5. Using the whisk, fold half of the flour mixture into the wet mixture. 6. Fold in the milk. 7. Fold in the rest of the flour mixture. 8. Vanilla: all done! Chocolate: mix in 1/2 cup cocoa powder Marble: split the batter in two and add 1/4 cup cocoa powder to one bowl 9. Spray the pan and fill 3/4 of the way full. Marble: Pour a little of each batter little by little and 'mix' without combining 10. Bake in a large pan for 50-60 minutes or in a small pan for 33-35 minutes. 11.For the glaze, place chocolate chips, butter, and honey into a microwave safe bowl and heat at 20-30 second intervals, mixing in between. Once the chocolate chips have melted, mix in the vanilla, honey, and butter. 12) Once the cake(s) are completely cooled, pour/drizzle the glaze on top and enjoy!
Marble Cake makes 2 9" round pans Ingredients: 2 cups cake flour, 3 tsp baking powder, 1/2 tsp salt, 1 1/2 cup sugar, 8 room temp egg yolks, 3/4 cup room temp milk, 3 tsp vanilla extract, 3 tbsp melted salted butter, 1/4 cup cocoa Preheat oven to 350 degrees F 1. In a medium bowl, whisk together the cake flour, baking powder, and salt. 2. In a large bowl, cream the butter and sugar on medium speed until light and fluffy using an electric mixer (it should take about 3 minutes). 3. Add the egg yolks in one at a time on medium speed, mixing after each addition. 4. Mix the milk and vanilla for about one minute on low. 5.Use a rubber spatula and fold the flour mixture into the butter mixture. 6. In a small bowl, combine the 3 tbsp of melted butter with the cocoa powder using an electric mixer. 7. Pour in a little less than a cup of the vanilla batter into the new chocolate mixture and mix well. 8. Use two greased 9" round pans, add 3/4 cup of the vanilla batter to each pan, then smooth the batter out. 9. Drop spoonfuls of chocolate batter on top of each so they are evenly dispersed, but save about 2 spoonfuls. 10. Pour the rest of the vanilla batter evenly over the chocolate batter in both pans. 11. Lastly, drop one spoonful of chocolate in each pan. 12. Bake in the oven for 20-30 minutes, or until a toothpick comes out clean.
Peach Cobbler Ingredients: 1/2 cup butter, 2 cups fo sugar (divided), 4 cups peaches (cut into small pieces~fresh or thawed), 1 tbsp lemon juice, 1 cup flour, 1 tbsp baking powder, 1/4 tsp salt, 1 cup milk, ground cinnamon Preheat the oven to 375 degrees F 1. Place the 1/2 cup of butter in an 11x13 or 9x13 inch pan and put the pan in the oven. Remove the pan once the butter is melted. 2. In a medium bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt. Pour this mixture into the pan, over the butter. Don't mix into the butter. 3. In a medium saucepan, heat the peaches, last cup of sugar, and lemon juice until it's boiling. Pour the peach mixture over the batter and still do not mix. Sprinkle with cinnamon. 4. Bake in the oven for 40-45 minutes until the top of the cobbler is golden brown. *Recommended, serve warm with ice cream!!!
Boston Cream Pie Cupcakes makes about 26 cupcakes Ingredients for the chocolate ganache: 24oz semi-sweet choc chips, 4 tbsp light corn syrup, 1 3/4 cup heavy whipping cream for the pastry cream:2 egg yolks, 6 tbsp sugar, 1 1/2 tbsp cornstarch, 1 cup+2 tbsp milk, 1 tbsp salted butter, 1 tsp vanilla extract for the vanilla cupcake: 3/4 cup unsalted butter, 1 1/2 cup sugar, 3/4 cup sour cream (room temp), 4 tsp vanilla extract, 6 large egg whites (room temperature), 2 1/2 cups flour, 4 tsp baking powder, 1/2 tsp salt, 3/4 cup milk (room temperature), 1/4 cup water (room temp) Chocolate Ganache 1. Put the chocolate chips in a large bowl and put the corn syrup over it. 2. In a small pan, bring the heavy whipping cream to a boil. Then pour over the chocolate chips. 3. Allow the cream to sit on top of the chocolate chips for 3-5 minutes before mixing until smooth and glossy. 4. Refrigerate for 1-2 hours, until completely cold, shiny, and thick. Pastry Cream 1. Whisk the egg yolks in a small bowl using a fork and set aside. 2. In a medium/large saucepan, combine the sugar, cornstarch, and milk and mix until smooth. 3. Over medium/high heat, stir the mixture continuously until the cream starts to thick and bubble. 4. Reduce the heat slightly to about medium and continue to stir for two minutes. 5. Remove from heat. Add some of this milk mixture into the egg yolks. [The amount of milk mixture added should equal about half of the egg mixture. This ensures that the eggs won't cook when heated. Whisk until combined] 6. Add the egg mixture into the pan and bring to a light boil. Boil for about 2 minutes, again, stirring continuously. 7. Remove from heat and add the vanilla and butter. Mix/whisk until smooth and creamy. Set aside to cool. Vanilla Cupcakes 1. Preheat oven to 350 degrees. 2.Cream the butter and sugar together in a large mixing bowl until light and fluffy. This takes at least 3-4 minutes. 3.Add the sour cream and vanilla and mix until well combined. 4.Add in the egg whites in two batches, stirring two completely before adding in the next. 5. In a separate medium mixing bowl, whisk the flour, baking powder, and salt together. 6. In a small bowl, combine the room temperature milk and the room temperature water. 7. Add half of the flour mixture into the batter and mix. 8. Then add the milk mixture into the batter and mix again. 9. Add the last of flour mixture and mix. 10. Fill the cupcake liners about halfway and cook for 15-17 minutes. Let cool for 2-3 minutes before removing from the pan. Assembly 1. Wait for all components to be cooled to room temperature. 2.Core the cupcakes. Use a cupcake corer if you have one. If not, you can use a large frosting tip. Twist the base of the tip in the center about 3/4 of the way into the cake. Pull up and if the cake doesn't come up, then use a chopstick or something else skinny to scoop it out. 3.Fill the hole with cream to the brim. 4.Optional; take the top bit of the cake that you previously pulled out and place a thin layer over the whole. This will help you frost it easier. 5.Frost the cupcakes using your ganache. I suggest using a wide frosting tip so it doesn't get stuck. 6.Optional: Drizzle with excess cream
Marble Pound Cake Could be just chocolate or vanilla too. Makes two 9" circle pans. Ingredients for vanilla cake: 3 cups flour, 1 tsp salt, 2 cups unsalted butter, 2 cups sugar, 1 tsp vanilla extract, 9 eggs for chocolate cake: 2 1/4 cups flour, 1 cup cocoa powder, 1 3/4 cup sugar, 2 tsp salt, 2 cups unsalted butter, 1 tsp vanilla extract, 9 eggs for chocolate topping: 1 1/2 cups dark chocolate chips, 6 tbsp butter, 2 tbsp light corn syrup Vanilla Cake: 1.Whisk the flour and salt together in a medium bowl. 2. In a large bowl, combine the butter and sugar together on high speed until light and fluffy. About 3-4 minutes. 3. Bring the mixer speed to medium and add in the eggs one at a time. Then mix in the vanilla. 4. With the mixer speed at low, slowly add the flour mixture into the batter in small intervals. Chocolate Cake: 1.Whisk the flour, salt, and cocoa powder together in a medium bowl. 2. In a large bowl, combine the butter and sugar together on high speed until light and fluffy. About 3-4 minutes. 3. Bring the mixer speed to medium and add in the eggs one at a time. Then mix in the vanilla. 4. With the mixer speed at low, slowly add the flour mixture into the batter in small intervals. Plus 1. Spray two loaf pans with non-stick-cooking spray. The pans should be somewhere around 9x5.5 inches. 2. Alternate pouring in the vanilla and chocolate batter into the pans to create layers. 3. Using a knife, gently swirl randomly to create the marble effect. Make sure not to mix, but swirl in the bottom of the pan as well as the top. 4. Bake for about 60-70 minutes, until the top doesn't jiggle when touched and toothpick comes out clean when inserted. Ganache 1.Make a double boiler. 2.Mix the chocolate chips, butter, and corn syrup in the bowl of the double boiler. 3.Mix over heat until smooth and glossy. Then remove from heat, let sit, and stir every once in a while. Assembly 1.After the cakes have come out of the oven, allow them to cool completely. After they sit in room temperature for at least 10 minutes, you can move them into the fridge to speed up the process. 2.Then, pour/spoon the ganache generously over the top of the loaves. Let the ganache set either in room temperature or the fridge again. Once the ganache is hard, you can cut in and enjoy!
Chocolate Raspberry Mousse Cake Ingredients for brownie layer: 1 1/3 cup sugar, 2/3 cup salted butter, 1/3 cup cocoa powder, 2/3 tsp vanilla, 3 eggs, 1 cup flour, 1/3 tsp baking powder, 1/3 tsp salt, 1/3 cup choc chips for chocolate mousse: 9oz semi-sweet choc (finely chopped), 1 3/4 cup heavy cream, pinch of salt, 2 tsp unflavored gelatin, 2 tbsp water for raspberry mousse:1 1/2 cup raspberries, 9oz white choc (finely chopped), 1 1/2 cup heavy cream, pinch of salt, 2 tsp unflavored gelatin, 2 tbsp water, red food coloring for vanilla mousse: 9 oz white chocolate chopped finely, 1 1/2 cup of heavy cream, 4 tbsp honey, pinch of salt, 2 tsp of powdered gelatin, 2 tbsp water, 2 tsp vanilla extract for chocolate ganache: 6 oz chocolate, 1/2 oz (or about 14 grams) light corn syrup, 3 1/2 oz of heavy cream
Preparation 1.Add an acetate collar to a 9" circular springform pan that has at least 4 inches in height. *to make your own collar, overlap aluminum foil so that it is at least one inch taller than the pan and relatively sturdy. Spray with nonstick spray. Brownie Layer 1. Preheat the oven to 350 degrees. 2. Melt the butter. 3. Combine all the ingredients except the chocolate chips in an electric mixer. 4. Pour the batter into the prepared pan and bake for twenty minutes. 5. Let the brownie cool completely in the fridge. Chocolate Mousse Layer 1. Combine the chocolate, 3/4 cup of cream, and salt in a microwave safe bowl. 2. Heat in the microwave in 30 second intervals, mixing between each. Continue this until the chocolate is melted. 3. Mix the chocolate into the cream so that it is smooth and glossy. 4. Pour that mixture into a large bowl and let sit in the fridge to cool to room temperature. 5. In a small bowl, combine the water and gelatin. 6. Whip the remaining cup of heavy cream to firm peaks. 7. Once the chocolate mixture is cooled completely, microwave the gelatin for 15 seconds so it melts. Then mix this into the chocolate mixture. 8. Gently fold half of the heavy cream into the mixture. Then fold in the remaining half carefully so you don't knock out any air. 9. Pour the mousse on top of the completely cooled brownie and smooth with the back of a spoon. Let sit in the fridge for at least 25 minutes. Raspberry Mousse Layer 1. Blend 1/2 cup of raspberries in a blender, then pour through a fine mesh strainer to remove the seeds. You should have about 1/4 cup of raspberry puree. 2. Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave safe bowl and heat using the same process as the chocolate mousse. 3. Let the mousse cool in the fridge while you combine the gelatin in the same way as the chocolate mousse. 4. Whip the final cup of heavy cream to stiff peaks. 5. Once the mousse is cooled, melt the gelatin and combine. Then fold in the cream in two steps. If needed, add a few drops of red food coloring to boost the pink color. 6. Remove the chocolate mousse layer from the fridge if it's set, and place the remaining one cup of raspberries around the edge of the pan or in the center of the circle. Then pour the mousse on top and smooth. 7. Let cool in the fridge for at least 25 minutes. Vanilla Mousse Layer 1. Combing the white chocolate, 1/2 cup of cream, honey, and salt in a microwavable bowl and heat like that other two mousses. Switch to a large bowl and let cool in the fridge. 2. Combine the gelatin with the water. 3. Whip the last cup of cream to stiff peaks. 4. Once the mousse is cooled, mix in the gelatin. Then mix in the cream taking two steps. 5. Pour the mousse onto the set raspberry mousse and let sit in the fridge for at least 4 hours or overnight. Chocolate Ganache Layer 1. Combine the chocolate chips and the light corn syrup in a bowl. 2. Heat the heavy cream in a small saucepan until small bubbles appear on the sides. 3. Pour the cream over the chocolate and let sit for 2 1/2 minutes. 4. Mix until smooth. Then let sit in the fridge until cool. 5. If you want to have a smooth top, pour the ganache on top of the mostly set cake and let sit in the fridge until the ganache is set and the mousse finishes setting. If not, continue to next section. Final Few Steps! 1. Remove cake from fridge and remove the bottom of the pan carefully. 2. Pull off the acetate or tinfoil collar. 3. Pipe on the ganache if you haven't already, and decorate with any raspberries or chocolate decorations! Store the cake well-wrapped in the fridge for up to a week.
Chocolate and Raspberry and Cream Cake ** the raspberries can be replaced with any fruit** The recipe makes enough for two 9" round cakes Ingredients for cake: 125g all-purpose flour, 225g caster sugar, 50g cocoa powder, 1 tsp baking soda, 1/4 tsp salt, 125ml milk,60g butter, 1 egg, 125ml water For the Raspberry (fruit) Curd: 7oz raspberries (fruit), 100g unsalted butter, 150g caster sugar, 2 eggs and 2 egg yolks For the Whipped Cream: 900ml double cream, 6 tbsp powdered sugar, 1 tsp vanilla Chocolate Cake Preheat oven to 355 degrees F 1. In a large bowl, whisk together all of the dry ingredients. 2. In a medium bowl, whisk the egg and melted butter together. Then add mix in the milk before mixing in the water.. 3. Gradually pour the wet ingredients into the dry bowl and whisk until smooth and runny. 4. Grease and line two 9" round tins and fill with batter 5. Bake for 30-35 minutes until a toothpick comes out clean, is springy, and is peeling away from the pan edges. Fruit Curd 1. Place the fruit into a blender and blend until smooth. Then press the fruit through a strainer to get rid of the seeds. 2. Cut the butter into small cubes. 3. Mix the butter, sugar, and eggs into a medium pan. Whisk together and then mix in the fruit juice. 4. Heat on low-medium heat and slowly add in the butter cubes a few at a time while constantly mixing. Don't add more butter until the others have melted. 5. Once the butter is melted, raise the heat to medium-high and heat for about 5 minutes mixing constantly until the mixture thickens and will coat the back of a spoon. Be sure to keep mixing, otherwise the eggs in the mixture will scramble. Whipped Cream 1. Place the whipping cream into a clean and cool bowl. Begin to mix on high. 2. Once the mixture has begun to be mixed, add in the vanilla. Then slowly add in one tablespoon at a time of powdered sugar. 3. The mixture should reach stiff peaks so that it can be piped. Assembly 1. Cut each cake at the top to make a smooth and level surface. 2. Place one cake at the bottom and spread a thin layer of whipped cream across the cake. Pipe a rim of whipped cream along the edge. Then fill the center crater with fruit curd. 3. Place the second cake on top and decorate as you wish, but first place a crum coat around the cake.
Strawberries and Cream Zebra Cake Makes 7 1/2 cups batter Ingredients: 4 large eggs at room temp, 3/4 cup strawberry puree or milk, 1 tsp vanilla, pink or red food coloring, 3 cups cake flour, 1 3/4 cup granulated sugar, 1 tbsp and 1/2 tsp baking powder, 1 tsp salt, 1/4 cup vegetable oil, 1/2 cup butter (cut into small cubes and let it soften on wax paper for about 5 minutes) Preheat the oven to 350 degrees. (This recipe uses the reverse creaming method.) 1. Grease and flour three 8 x 2 inch round pans 2. In two separate bowls, combine eggs, strawberry puree/milk, vanilla, (pink coloring (as desired)). Blend together with a fork. 3. In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand. 4. Split the batter into two and place half of it in another bowl, set aside. 5. Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add 1/2 of one of the egg mixtures to the dry ingredients, increase the mixer to medium speed and beat for 1 1/2 minutes, the batter will be thick and fluffy. 6. Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pouring, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans. 7. Repeat steps 5-6 with the other half of the batter. 8. Take turns pouring the white/red batter into the center of the pans. 9. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
Cinnamon Pear Tres Leches Ingredients for cake: 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 5 large eggs (separated), 1 cup granulated sugar (divided), 1/3 cup whole milk, 1 tsp vanilla extract Ingredients for milk soak: 12 ounce can evaporated milk, 14 ounce can sweetened condensed milk, 2 tbsp whole milk, 2 tbsp maple syrup Ingredients for whipped cream: 1 pint (16 oz) heavy whipping cream., 3 tbsp powdered sugar, 1/2 tsp vanilla extract Ingredients for roasted pears: 4 pears (sliced), 3 tbsp maple syrup, 2 tbsp unsalted butter, 1/2 tsp cinnamon
Make the cake 1. In a medium bowl combine flour, baking powder, salt, cinnamon, nutmeg, and allspice. 2. Separate the eggs into two other mixing bowls. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are thick and pale yellow (about 3 min). Add ⅓ cup milk and vanilla and stir to combine. 3. Pour the egg yolk mixture over the flour mixture (from step 1) and stir gently just until combined (don't over-mix!). 4. Use electric beaters to beat the egg whites on high speed. As they begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. 5. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined. 6. Pour batter into un-greased 11x13inch pan (the same pan that you will be serving in) and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Make the pears 1. Slice the pears. Preheat oven to 375 F. 2. Melt the butter, then pour into a large bag. Add the other ingredients to the bag and shake to mix. 3. Add the pears and shake to mix. 4. Spread the pears on 1 or 2 greased cookie sheets. Bake for about 20-30 minutes (I forget?) or until the edges are staring to brown and they are soft when poked with a fork.
Assemble 1. In a large bowl that is easy to pour, whisk all the ingredients for milk soak. 2. Once the cake is completely cool, use a fork to poke holes all over the sponge. Then pour half of the milk soak over the cake. 3. Let the cake sit for a few minutes, then pour the rest of the milk soak (or at least most of it) onto the cake until it is all evenly coated. 4. Refrigerate for at least one hour to let the milk fully soak into the cake. 5. Whip the heavy cream in a stand mixer on high speed. As it is mixing, add the other ingredients until stiff peaks form. 6. Spread the whipping cream over the soaked cake. Then layer the cooled and roasted pears on top of the whipping cream. Finally, sprinkle with cinnamon. Enjoy!
Black Forest Cheesecake Ingredients for Crust: 2 cups crushed chocolate cookie, ¼ cup melted unsalted butter Ingredients for Cheesecake: 3 (8 oz) packages cream cheese (room temperature), 3/4 cup granulated sugar, 1.5 tsp vanilla extract, 3 large eggs, 100g dark chocolate melted, 2 tbsp cocoa powder, 4oz cherries to puree, 6oz cherries whole Preheat the oven to 325°F. 1. Melt butter and combine with crushed cookie crumbs. Press into the bottom of a 9 inch springform pan that is greased and line the bottom with foil. 2. In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth. 3. Evenly split the batter into three in three separate bowls. In one bowl, fold in melted chocolate and cocoa powder. Spread it into the bottom of the crust; let set in the fridge. The layer is set enough if you can touch it without any batter coming off your finger and it feels hard or solid enough to be able to layer batter on top of it. 4. Cut the 6oz of whole cherries and place on top of the chocolate cheesecake layer. Then carefully spoon in the vanilla cheesecake layer. Set back in the fridge. 4. In the last third of the batter, fold in pureed cherries. When the vanilla layer is set, spoon in the last layer. 5. Place a pan full of water on the lower rack of the oven. Bake in a preheated oven for 35 to 40 minutes, or until the center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
Pumpkin Cheesecake Ingredients: 2 (8oz) packages cream cheese (room temp), 1/2 cup sugar, 1 tsp vanilla, 2 eggs, 1/2 cup pumpkin puree, 2 tsp pumpkin spice, 1 graham cracker crust Graham Cracker Crust: 1 1/2 cups finely ground graham cracker crumbs, 1/3 cup granulated sugar, 6 tbsp butter (melted), 1/2 tsp ground cinnamon Preheat the oven to 325 degrees F Graham Cracker Crust 1. Blend the graham crackers in a blender or food processor until it forms crumbs. 2. Mix the rest of the ingredients in. 3. Press the crust into a 9 inch pie pan. Refrigerate until needed, or set aside. Cheesecake 1. Combine the room temp cream cheese, granulated sugar, and vanilla extract in a large bowl. Use an electric mixer to blend until smooth. 2. Beat in the eggs, one at a time. 3. Remove 1 1/3 cups of the batter and spread across the bottom of the crust into a smooth layer. 4. Add the pumpkin puree and pumpkin spice to the remaining batter and whisk until combined. Carefully spread this over the vanilla cheesecake batter and smooth into a layer. 5. Bake in the preheated oven for 35 to 40 minutes. The center should be just barely set. It should jiggle slightly when you shake the pan and if you touch a finger to the top of the cheesecake's center, it should stay in tact. 6. Allow to cool for about an hour. Refrigerate for at least 3 hours after that or overnight. 7. Serve with whipped cream sprinkled with cinnamon on top! (Whipped cream = heavy cream whipped to stiff peaks mixed with vanilla extract and powdered sugar)
Cinnamon Peach Cheesecake Peaches: 10 medium ripe peaches, divided, 5 tbsp granulated sugar, 1 and 1/2 tsp cinnamon, 1/4 tsp nutmeg Streusel: 1/2 cup salted butter, melted, 2/3 cup brown sugar, 1 cup + 2 tbsp all-purpose flour, 1/2 tsp cinnamon Graham Cracker Crust: 2 cups finely ground graham cracker crumbs, 0.4 cup granulated sugar, 7.8 tbsp butter (melted), 0.65 tsp ground cinnamon Cheesecake Batter: 32 ounces full-fat block-style cream cheese (at room temp), 1 and 1/2 cups granulated sugar, 4 large eggs (at room temp), 1 cup sour cream (at room temp), 2 tsp vanilla extract Roast the Peaches: 1. Preheat your oven to 400 ° F. Slice 4 peaches. (The other 6 are for the day you are serving the cheesecake) 2. Line a baking sheet with parchment paper, and toss the peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg and let rest for 10 minutes to bring out the juices. Make the streusel during these 10 minutes so that they can bake at the same time! 3. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool. 4. Turn the oven to 350° F for the cheesecake batter.
Make the Cinnamon Streusel: 1. Melt the butter in a medium mixing bowl. Stir the remaining streusel ingredients into the melted butter. You should have a crumbly mixture. Bake on a parchment-lined pan at 350° F for 7 minutes.
Graham Cracker Crust 1. Coat a 9″ springform pan in nonstick spray. 2. Blend the graham crackers in a blender or food processor until it forms crumbs. 3. Blend in the rest of the ingredients. 4. Dump the crust into the pan and spread into a loose even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides. Set aside
Make the Cheesecake Filling: 1. Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out as well. 2. Bring a large pot of water to a boil. 3. In a large bowl, cream the softened cream cheese with a hand mixer on medium-high speed, until nice and creamy, about 1 minute. Add the sugar and mix until creamed with the cream cheese. Add the eggs, one at a time, mixing after each, on medium-low speed until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. 4. Pour the batter over the baked and cooled crust until it is half full. Then add all of or almost all of the 4 peaches you roasted earlier in an even layer. Sprinkle on about 1/2 (or a little less) of the streusel. Pour in more batter until the pan is almost full and smooth the top. 5. Place a high walled 9x13 pan on the rack below it. Pour the boiling water into the roasting pan. Place the cheesecake on a rack positioned in the center of the oven above the water. 6. Bake cheesecake at 350 ° F for around 80-90 minutes. When done, the cheesecake will have only a slight wobble in the center and the top should be set when touched, though still slightly bouncy. A toothpick inserted into the edge will come out clean and should have a bit of thick batter when inserted into the center. (A clean knife is a good sign that you've over baked your cheesecake and it won't have that extra creamy texture.) 7. Start checking at 70 min 8. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it. Cheesecake Cooling: Once the hour is up, remove the pan from the oven and let cool completely at room temp, then cover well with foil or plastic wrap and refrigerate at least 6 hours or up to 2 days before removing from the pan and serving.
Serving Day 1. Preheat your oven to 400 ° F. Slice 6 peaches. You'll want to make the peaches for the topping fresh the day you serve the cheesecake. 2. Line a baking sheet with parchment paper, and toss the peach slices with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg and let rest for 10 minutes to bring out the juices. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool. 3. Place them on top of the chilled cheesecake with the remaining streusel. Optional: drizzle on the juices from the pan!
Fruit Crumble Ingredients for filling: 3/4-1 cup sliced fruit, 3/4 tbsp flour, 3/4 tbsp sugar, 1/4 tbsp lemon juice Ingredients for crumb topping: 1/4 cup flour, 1.4 cup oats, 1/4 cup light brown sugar, pinch of salt, 4 tbsp unsalted butter (room temp), cinnamon 375 degrees F 1. Mix the sliced fruit with the other ingredients listed for filling. Then pour into a greased dish (ie. an 8inch round dish). 2. Mix the flour, oats, brown sugar, and salt together in a separate bowl. 3, Cut the room temperature butter into cubes. Add this to the flour mixture and use your fingers to work them together until it resembles crumbs. 4. Sprinkle this mixture on top of the fruit. 5. Bake for 35-40 minutes until golden brown on top and the fruit is bubbling. Let cool for five minutes before serving.
Fruit Galette Pastry: 1.5 tsp sugar, 3/4 tsp kosher salt, 1 1/3 cup all-purpose flour, 3/4 cup chilled unsalted butter Filling: 3.5 cups strawberries hulled and quartered (or other fruit), 1/3 cup sugar, 1 tbsp cornstarch, 1 tbsp balsamic vinegar, 1 egg (for an egg wash) Pastry 1. Whisk the sugar, salt, and flour together into a bowl. 2. Cut the cold butter into rectangular pieces. Toss these pieces into the dry mix to coat, then dump the complete mixture onto a work surface. 3. Use a rolling pin to roll the butter into the flour mixture. 4. Once the butter has been flattened into long and thin strips, drizzle 3-4 tbsp of ice water over the mixture. 5. Use your hands to toss/knead the mixture until the water is evenly distributed. Then gather into a rectangular pile. 6. Roll the dough into a long rectangle with the two short ends being about 8" wide. Fold the two short ends into the middle. It should be crumbly and loose. 7. Turn the rectangle 90 degrees and roll out again. Gather loose bits of dough and fold the two short ends into the middle again. Repeat this step once more so that you have folded the dough a total of three times. 8. The dough should be mostly homogenous and creamy-looking in the center. If not, repeat the rolling and folding process once more. Wrap the rectangle in plastic wrap and press into a compact disk that is about 1" thick. Chill in the fridge for 30 minutes. * If you want to make ahead, keep the dough chilled for up to 3 days or freeze for 3 months. Filling: 1. In a large mixing bowl, combine the fruit, sugar, cornstarch, and balsamic vinegar and stir until combined. Assembly: Preheat oven to 375F 1. Once the dough has been chilled, roll out the dough on a greased or lined cookie sheet into a rough oval or rectangular shape. 2. Arrange the fruit into the center of the dough, leaving about a 3" border around the sides. Fold the dough up and over the edges of the fruit. 3. Brush the dough with one beaten egg and sprinkle sugar over it. 4. Place the galette into the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Apple Pie Ingredients: 5 cups peeled and chopped Granny Smith Green apples (cut into small squares), 1 tbsp lemon juice, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, a pinch of salt, 2 cups water, pie crust (look below or buy a pack), sugar for sprinkling, and 1 beaten egg for egg wash Preheat oven to 425 degrees F 1. In a small bowl, toss the apples with lemon juice. 2. In a small saucepan, mix the sugars through the salt together. 3. Pour in water and mix until combines. 4. On medium heat, bring the mixture to a boil for 3 minutes. Make sure you stir frequently. 5. After the mixture has thickened slightly, add in the apples and gently toss. 6. Bring the new mixture to a boil. 7. Reduce the heat to low and let it sit for 10 minutes, until the apples are tender. 8. Remove from heat and let cool slightly. 9. Place pie crust in a greased circular pan. 10. Pour in apple filling about 3/4 of the way full. 11. If you want, cut another batch of pie crust into strips and lay them over each other on a flat and hard surface forming a plaid square. Then push the strips down so they come together. Carefully move the lattice work on top of the filling and cut around the edges to trim. 12. Beat one egg and brush the top of the pie crust. Then sprinkle with sugar 13. Bake for 15-17 minutes, until the top crust is golden brown. NOTE: Pie is best served the day of, but can be kept good for 2-3 days in an airtight container
Easy Pie Crust Ingredients: 3 cups flour, 1 tsp salt, 3/4 cups vegetable oil, 1/3 cup +2-3 tbsp milk 1. Sift the flour and salt together in a bowl. 2. Press your fingers into the middle to create an indention. 3. Pour the oil and the 1/3 cup of milk into the well. 4. Using your hands, gently knead the dough together. 5. Once mixed, add the additional milk based on how dry it is and use your hands to finish mixing. 6. Roll the dough out and you are done!