Showing posts with label Cake. Show all posts
INGREDIENTS:
- 1 box French Vanilla Cake Mix (I prefer Duncan Hines)
- eggs, water, and oil as directed on cake mix package
- 1 cup buttermilk
- 1 box (4 1/2 cup serving size) Lemon Instant Pudding Mix
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup lemon Jell-O gelatin
- 2 teaspoons vanilla extract
- 3 teaspoon lemon juice
- zest of 1 large lemon
- 2-3 tablespoons heavy whipping cream (or milk)
DIRECTIONS:
- Preheat oven to 350° F. Grease and flor 18" x 13" rimmed baking sheet (half sheet pan).
- In a large mixing bowl add cake mix, eggs, water, oil, buttermilk and pudding mix. Using an electric mixer, beat one minute on low. Continue beating another minute on medium high, scrapping down sided of bowl if needed. (do not over mix)
- Pour cake batter into prepared sheet pan. Bake for 22-25 minutes, or until toothpick inserted in middle comes out clean. Remove from oven and cool in pan on a wire rack.
- While cake is cooling, make frosting. Using an electric mixer cream butter and cream cheese until well combined and fluffy. Add powdered sugar, gelatin powder, vanilla extract, lemon juice, lemon zest and 1 tablespoon of cream or milk. Beat until smooth. Add more cream/milk if needed, 1 tablespoon at a time, until desired consistency.
- Frost cake, garnish with berries and lemon slices if desired. Serve from pan and enjoy.
https://tidymom.net/2017/lemon-sheet-cake/
YOU WILL NEED
10 tablespoons (145 grams) unsalted butter
1 1/4 cups (250 grams) granulated sugar
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
1/4 rounded teaspoon kosher salt
1 teaspoon vanilla extract
2 large cold eggs
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) chopped walnuts or pecans, optional
DIRECTIONS
- PREPARE BATTER
- BAKE BROWNIES
Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.
When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan.
Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares.
https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/
INGREDIENTS:
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups creamy peanut butter
- 8 ounces Reese's Peanut Butter Cup Minis, chopped
- 1 cup honey roasted peanuts, chopped
- 3/4 cup semi-sweet chocolate chips
- kosher salt
DIRECTIONS:
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
- Using an electric mixer, cream the butter and both sugars on medium speed until smooth. Add the eggs and vanilla and beat on high until well incorporated, stopping to scrape down the sides and bottom of the bowl as needed. Add the peanut butter and, continue mixing on high until well combined.
- Carefully add flour mixture to wet ingredients; mix on low just until combined and soft dough is formed. Add in chopped peanut butter cup, chopped peanuts, and chocolate chips; mix on low until combined.
- Chill the dough for about 1 hour in the refrigerator.
- Preheat oven to 350° and line cookie sheets with parchment paper or a silicone baking mats.
- Scoop chilled dough into heaping tablespoon balls, or use a large (3 tablespoon) cookie scoop for larger cookies and place on prepared cookie sheets. Sprinkle each cookie with a pinch of kosher salt. Bake each batch until lightly browned on the sides. The centers will look soft; 10-12 minutes for small cookies or 15-18 minutes for large cookies.
- Remove cookies from oven and let cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in airtight container at room temperature for up to 1 week.
https://tidymom.net/2018/peanut-butter-blowout-cookies/
Ingredients
- Crust
- ¼ cup old-fashioned rolled oats (** see note above about gluten-free)
- ¼ cup shredded coconut, unsweetened
- ½ cup + 1 Tbsp oat flour
- ¼ cup cocoa powder
- ½ tsp fine-grain sea salt
- 1 cup almond meal
- ¼ cup brown rice flour
- 4 Tbsp coconut oil, melted but not hot (+ plus more for oiling pan)
- ¼ cup maple syrup
- 2 tsp vanilla extract
- Filling
- ½ cup whole raw hazelnuts, soaked 2 to 6 hours
- 1½ cups shredded coconut, unsweetened
- 3 cups water
- 5 Tbsp maple syrup
- 2 Tbsp agar flakes
- 4 tsp matcha tea + more to dust
- 1 Tbsp vanilla extract
Instructions
- Make the crust
- Preheat oven to 350 degrees Fahrenheit.
- Thoroughly oil a fluted 9-inch tart pan (with removable bottom) and set aside.
- To the bowl of your food processor, add the oats, coconut, oat flour, cocoa powder and salt. Blend until oats and coconut are finely ground.
- Place the oat mix in a bowl, add the almond meal and brown rice flour. Stir to combine.
- Add the coconut oil and stir until all of the flour is moistened.
- Add the maple syrup and vanilla.
- Mix until the dough has formed a ball. (** If it’s not holding together well, add a tsp of maple syrup. If dough is really sticky .. set it aside for 10 minutes to thicken)
- Wash and dry your hands and press crust thinly and evenly into prepared tart pan.
- Prick with a fork and bake 18 minutes.
- Remove from oven and set aside to cool
https://www.veggiesbycandlelight.com/matcha-custard-tart-with-chocolate-crust/
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- Pinch of ground cloves
- 1 tsp vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup coconut oil
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt
- 1.5 cups sugar
- 3 large eggs
- 3 to 4 apples cored and cut into 1/2-inch pieces (3 cups) I prefer honey crisp but many varieties are great.
For the Buttercream:
- 1 pound confectioner's sugar
- 3/4 cup room temperature Butter
- 1/3 cup cream
- 1 tablespoon vanilla extract
For the Caramel:
- 1 cup brown sugar
- 5 tablespoons unsalted butter
- 1/2 cup cream or half and half
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
For the Cake:
- Sift and whisk together the dry ingredients
- Mix together the wet ingredients until well combined in a large bowl or stand mixer
- Gradually mix in the dry ingredients until just combined
- Fold in the apples
- Divide the mixture evenly into four 6" pans, which have been buttered and floured. (I always use cake strips too)
- Bake at 350F for approximately 40 minutes or until centers are done.
For the Buttercream:
- Cream the butter.
- Add in the powdered sugar gradually and beat together.
- Add vanilla and cream until desired consistency is achieved.
For the Caramel:
- Combine ingredients in small pot.
- Heat over medium-low heat while whisking
- Cook for 7-8 minutes
https://preppykitchen.com/apple-spice-cake/
Ingredients
For the crust
- 2 and 1/2 cups fudge filled cookie crumbs about 30 sandwich cookies
- 6 tablespoons unsalted butter melted
For the filling
- 24 ounces cream cheese softened
- 3/4 cup heavy cream
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups Nutella
- 4 large eggs lightly beaten
For the glaze
- 1 cup Nutella
- 1/2 cup heavy cream
Instructions
Make the crust
- Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and salt, beat on low speed until smooth. Add the Nutella and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.
- Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
- Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. The outer edges of the cheesecake should feel firm to the touch while the center remains jiggly.
- Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake overnight.
Make the glaze
- Remove the sides of the pan and place the cheesecake on a wire rack set over a baking sheet.
- Bring the cream to a low boil over medium-low heat. Pour the warm cream over the Nutella in a medium bowl and stir to combine.
- Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 1 hour or until the glaze has set.
Make ahead tip
- The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
- The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.
https://www.bakedbyanintrovert.com/nutella-cheesecake/
INGREDIENTS:
COCONUT PECAN FILLING
6 egg yolks
12 oz can evaporated milk
1 1/2 tsp vanilla extract
1 1/2 cups (310g) sugar
3/4 cup (168g) butter, cubed
3 cups (255g) sweetened shredded coconut
1 1/4 cups chopped toasted pecans
12 oz can evaporated milk
1 1/2 tsp vanilla extract
1 1/2 cups (310g) sugar
3/4 cup (168g) butter, cubed
3 cups (255g) sweetened shredded coconut
1 1/4 cups chopped toasted pecans
CHOCOLATE CAKE
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
1/4 cup (58g) sour cream, room temperature
1 tsp vanilla extract
8 oz (226g) German chocolate, melted
4 large eggs, separated
2 1/2 cups (325g) all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup (180ml) buttermilk, room temperature
1/4 cup (60ml) water, room temperature
1 1/2 cups (310g) sugar
1/4 cup (58g) sour cream, room temperature
1 tsp vanilla extract
8 oz (226g) German chocolate, melted
4 large eggs, separated
2 1/2 cups (325g) all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup (180ml) buttermilk, room temperature
1/4 cup (60ml) water, room temperature
CHOCOLATE FROSTING
1 1/2 cups (336g) butter
1 1/4 cups (237g) shortening (or additional butter)
9 3/4 cups (1121g) powdered sugar
2 tsp vanilla extract
1 1/4 cup (123g) natural unsweetened cocoa powder
6-7 tbsp (60-75ml) water or milk
1 1/4 cups (237g) shortening (or additional butter)
9 3/4 cups (1121g) powdered sugar
2 tsp vanilla extract
1 1/4 cup (123g) natural unsweetened cocoa powder
6-7 tbsp (60-75ml) water or milk
DIRECTIONS:
TO MAKE THE FILLING:
1. In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.
2. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.
3. Remove from heat and stir in coconut and pecans.
4. Set in the fridge to cool completely.
2. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.
3. Remove from heat and stir in coconut and pecans.
4. Set in the fridge to cool completely.
TO MAKE THE CAKE LAYERS:
5. Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
6. In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes.
7. Add the sour cream and vanilla extract and mix until well combined.
8. Add the melted chocolate and mix until combined.
9. Add the egg yolks one at a time, mixing until combined after each. Batter will seem a bit thick. Set egg whites aside for later.
10. Combine dry ingredients in another bowl, then combine buttermilk and water in measuring cup. Add half of the dry ingredients to the batter and mix until well combined. Batter will be thick.
11. Slowly add the milk mixture and mix until well combined. Scrape down the sides of the bowl to make sure all in incorporated.
12. Add remaining dry ingredients and mix until well combined. Set batter aside.
13. In another bowl, whip the egg whites with the whisk attachment on high until stiff peaks form.
14. Gently fold about 1/3 of the whipped egg whites into the batter until mostly combined.
15. Add remaining egg whites and fold together until well combined.
16. Divide the batter between the three pans and bake for 23-25 minutes, or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs.
6. In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes.
7. Add the sour cream and vanilla extract and mix until well combined.
8. Add the melted chocolate and mix until combined.
9. Add the egg yolks one at a time, mixing until combined after each. Batter will seem a bit thick. Set egg whites aside for later.
10. Combine dry ingredients in another bowl, then combine buttermilk and water in measuring cup. Add half of the dry ingredients to the batter and mix until well combined. Batter will be thick.
11. Slowly add the milk mixture and mix until well combined. Scrape down the sides of the bowl to make sure all in incorporated.
12. Add remaining dry ingredients and mix until well combined. Set batter aside.
13. In another bowl, whip the egg whites with the whisk attachment on high until stiff peaks form.
14. Gently fold about 1/3 of the whipped egg whites into the batter until mostly combined.
15. Add remaining egg whites and fold together until well combined.
16. Divide the batter between the three pans and bake for 23-25 minutes, or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs.
TO MAKE THE FROSTING:
17. In a large mixer bowl, beat the butter and shortening together until smooth.
18. Slowly add half of the powdered sugar and mix until smooth.
19. Add the vanilla extract, cocoa powder and 3 tablespoons of water or milk and mix until smooth.
20. Slowly add the remaining powdered sugar and mix until smooth. Add remaining water or milk, as needed to get the right consistency.
18. Slowly add half of the powdered sugar and mix until smooth.
19. Add the vanilla extract, cocoa powder and 3 tablespoons of water or milk and mix until smooth.
20. Slowly add the remaining powdered sugar and mix until smooth. Add remaining water or milk, as needed to get the right consistency.
TO ASSEMBLE THE CAKE:
21. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
22. Pipe a dam of chocolate frosting around the edge of the cake, then spread about 1/3 of the filling evenly into the center.
23. Add the second layer of cake, another dam of frosting and another 1/3 of the filling.
24. Top the cake with the remaining layer and frost the outside of the cake with the chocolate frosting. Refer to my tutorial for frosting a smooth cake, if needed.
25. Use the remaining frosting to pipe swirls around the top of the cake. I used Ateco tip 844.
26. Fill in the top center of the cake with the remaining filling.
27. Store cake in an airtight container in the fridge. Cake is best for 2-3 days.
22. Pipe a dam of chocolate frosting around the edge of the cake, then spread about 1/3 of the filling evenly into the center.
23. Add the second layer of cake, another dam of frosting and another 1/3 of the filling.
24. Top the cake with the remaining layer and frost the outside of the cake with the chocolate frosting. Refer to my tutorial for frosting a smooth cake, if needed.
25. Use the remaining frosting to pipe swirls around the top of the cake. I used Ateco tip 844.
26. Fill in the top center of the cake with the remaining filling.
27. Store cake in an airtight container in the fridge. Cake is best for 2-3 days.
https://www.lifeloveandsugar.com/2017/05/10/german-chocolate-cake/