Berbagi Info Terbaik

Cepatinfo.com

Chocolate Apple Cake

This Chocolate Apple Cake has all the things I like in cakes. First, I like the deep chocolate taste and the texture is very moist and dense, almost like brownies. I like it does not need to freeze because it is very flavorful. I like that it can be made quickly because you just mix all the ingredients together. I like baking in a 9 x 13 inch (23 x 33 cm) frying pan so that it feeds many people. And I like how to store it for several days. In fact, the taste gets better in taste and texture after one or two days of storage.



I call it a snack cake. This is a type of daily cake. This recipe was adapted from the 1997 Marion Kane Canadian recipe book called 'the Best of Food'. It contains his favorite recipe from The Toronto Star where he is a food editor.

A few notes about ingredients. This cake uses unsweetened cocoa powder which gives a dark chocolate flavor. My personal preference is to use unsweetened (alkaline) cocoa powder because the chocolate taste is softer than if you use unsweetened natural cocoa powder. This cake also contains buttermilk. You can buy commercially made buttermilk or you can be a good substitute. To do this, take 1 cup (240 ml/gram) of milk and stir 1 tablespoon of lemon juice or vinegar. Let stand at room temperature for about 10 minutes before use.

Finally, the surprise ingredient in this cake is grated apples. It not only adds good taste to the cake but also makes it very dense and moist. You can use all kinds of apples.

INGREDIENTS
Chocolate Apple Cake:

  • 2 cups (260 grams) of all-purpose flour
  • 3/4 cup (75 grams) unsweetened cocoa powder (preferably Dutch-process (alkalized))
  • 2 teaspoons (8 grams) baking powder
  • 3/4 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (2 grams) salt
  • 2 large eggs (100 grams), at room temperature
  • 1 1/2 cups (300 grams) white sugar
  • 1/2 cup (113 grams) unsalted butter, melted and cooled to room temperature
  • 1 cup (240 ml/gram) buttermilk, at room temperature
  • 2 teaspoons (8 grams) of pure vanilla extract
  • 2 cups (270 grams) of peeled, cored, and grated apples (you need about 1 pound / 450 grams of apples) (about 2 large)
  • 3/4 cup (125 grams) semisweet chips or bitter chocolate


INSTRUCTIONS

  1. Chocolate Apple Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter, or spray with non-stick vegetable spray, baking pan 23 x 33 x 5 cm.
  2. In a large bowl, shake or stir in flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In another large bowl, beat the eggs until foamy. Then stir in sugar, melted butter, buttermilk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or stir, until mixed. Stir in chunks of apple and chocolate chips. Flatten the dough into a prepared skillet and bake for about 30 minutes or until a wooden toothpick is inserted into the center of the cake out clean.
  4. Remove from the oven and cool on a wire rack. Although you can serve this cake on the day the cake is baked, the taste and texture of the cake improve when stored overnight.
  5. Serve just like that, or with whipped cream, or it could be with vanilla ice cream.
  6. Serves about 12 people.
Share:

No Bake Mixed Berry Cheesecake

Berry Cheesecake Without Bake Mix, this cheesecake recipe is the best, this will be your favorite roast no dessert. Fast and easy. Very delicious, with easy Raspberry and Blueberry toppings.



I found this No-Bake Cheesecake from a friend of mine and I decided to give it a try. I was at the supermarket and I saw a package with a mixture of half blueberries and half raspberries. So I bought it.

I am not a berry person and have never been like that. But as a topping for dessert, oh yes I can do that.

How to make Cheesecake without Bake
Mix the crumbs and melted butter and place it on the bottom of the pan and let it cool.
Cream whip until stiff.
Beat with cream cheese, sugar and vanilla.
Then fold the cream cheese mixture into the whipped cream.
Place the cheesecake mixture on top of crumbs and chill for at least 5 hours or better at night.
Slice and add the Berry filling. Very delicious.
But seriously this is one of the best cheesecakes I have ever tasted and believed me, I've tasted several !! Light and soft and is the best Bake No Cheesecake ever! Try and tell me.


INGREDIENTS
COOKIE BASIS

  • 1 1/2 cups of cake crumbs (graham cracker or digestive cake crumbs or even a woman's finger crumbs) (180 grams
  • 1/4 cup of melted butter (55 grams)

FILL CHEESECAKE

  • 8 ounces of cream cheese (remove it from the refrigerator 30 minutes before use) (250 grams)
  • 3/4 cup powdered sugar/icing (85 grams)
  • 3/4 teaspoon of vanilla
  • 1 cup/whipping cream (240 ml)

TOPPING BLUEBERRY / RASPBERRY

  • 1/2 cup of blueberries
  • 1/2 cup of raspberries
  • 1/4 cup + 2 tablespoons of sugar
  • 1/2 tablespoon of cornflour
  • a pinch of cinnamon if desired
  • 2 tablespoons of water
  • 1/2 tablespoon of lemon juice


INSTRUCTIONS

  1. Place the glass bowl and whisk in the freezer for about 20 minutes before beating the cream.

COOKIE BASIS

  1. Mix the graham cracker or cake crumbs and melted butter, press under a 7-inch inch springform pan (17-20 centimeters) (or garlic ordinary baking pan with plastic wrap). Place it in the fridge.

FILL CHEESECAKE

  1. Remove the bowl and whisk from the freezer, shake the cream until a thick peak appears, set aside.
  2. In a bowl, shake with cream cheese, sugar, and vanilla.
  3. Fold the cream cheese mixture into the whipped cream until evenly mixed. Remove the cake base from the fridge, pour the contents of the cheesecake on top of the cake base, cover with plastic wrap and chill 4-5 hours or better at night.

TOPPING BLUEBERRY / RASPBERRY

  1. In a medium berry mix mixture, sugar, cornflour, cinnamon, water, and lemon juice, bring to a boil then lower the heat low and bring it to the desired thickness. Pour into a bowl, chill then chill for at least a few hours.
  2. You can fill the cake with Berry Topping or individual pieces. It tastes good on ice cream too! Enjoy!


Note

  • To make the cheesecake tighter, I want to add a little gelatin.
  • If you do it too, follow the recipe as follows-
  • Beat the cold cream until a stiff peak appears, set aside.
  • In a small pan add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatin on top, let stand one minute, then place the pan over low heat and heat until the gelatin dissolves (1-2 minutes), do not boil, then immediately remove from the fire.
  • In a bowl, shake with cream cheese, sugar, and vanilla.
  • Add a few tablespoons of this mixture to the gelatin mixture and stir gently to combine, then fold the gelatin mixture into the remaining bowl of cream cheese mixture.
  • In a medium bowl, shake cold whipping / whole cream until a soft peak appears, then add the cream cheese mixture and shake only until combined.
  •  Remove the cake base from the fridge, pour the contents of the cheesecake on top, then cover with plastic wrap and chill 4-5 hours or better at night.
  • Before serving with fruit topping.
Share:

No Bake Berry Cheesecake

This creamy No-Bake Berry cheesecake is located above a layer of butter graham crackers. No baked cheesecake is so easy and put together in a flash.


This recipe is made with fresh berries, cream cheese, and homemade whipped cream. A little gelatin is added so that the cheesecake expands but remains smooth and soft.

This delightful cheesecake crowd is very thick, in butter graham crackers and filled with mixed berries. You want to have more than one slice.

Do not worry, I do not judge. I eat a reasonable amount and have to run.

Even though this is a summer dessert, you can easily make it all year long using frozen fruit. Believe me, once you taste this decadent cheesecake, you will want to make it often.

Your typical grilled cheesecake can be a little complicated which makes the non-toasted version even better. This is serious, very easy.

The contents of mixed berry cheesecake are on top of the graham crackers. Crackers are crushed and thrown into butter. I like to use my ninja helicopter to crush biscuits and cookies for use in baking. It works like a charm all the time.

The contents are made with cream cheese, sugar, berries, gelatin, and whipped cream. Gelatin makes the cream of the content so it melts in your mouth. I use a mixture of strawberries, blueberries, and raspberries but you can mix and match them any way you like.

Cheesecake needs to be refrigerated for at least 6 hours so make sure to make plans in advance. You can even make it the night before you need it. Just resist the urge to wake up in the middle of the night to taste it 😉


INGREDIENTS
For the edges

  • 1 cup (84 grams) graham cracker crumbs
  • 1/4 cup (56 grams) unsalted butter, melted

To fill

  • 1 tablespoon of flavored gelatin, (1 package)
  • 1/2 cup (12 milliliters) of cold water
  • 3 (8 ounces each) package (678 grams) cream cheese, softened
  • 3/4 cup (150 grams) of sugar
  • 16 ounces (453 grams) of fresh strawberries
  • 6 ounces (170 grams) of fresh blueberries
  • 6 ounces (170 grams) of fresh raspberries
  • 2 cups (120 grams) of homemade whipped cream, (or you can use store-bought ice cream)


INSTRUCTIONS
For the edges

  1. Combine wafer and butter crumbs. Press into the bottom of a 9-inch springform pan that is slightly lubricated. Put aside.

To fill

  1. Add cold water to a small saucepan and stir the agar, leave it for 1 minute. Heat with low heat and stir until the gelatin is completely dissolved. Allow cooling slightly.
  2. Add strawberries, blueberries, and raspberries to the food processor and pulse only until roughly chopped. Don't smooth it.
  3. In a large bowl, beat the cream cheese until fluffy. Beat the sugar followed by berries. Add gelatin water and stir until evenly mixed. Fold the whipped cream until evenly mixed. Spread the contents evenly over the crust and chill for at least 6 hours.
  4. Remove the sides of the pan, slice, serve. Garnish with fresh berries and whipped toppings if desired.
This recipe is inspired by bakedbyanintrovert
Share:

Homemade Cherry Sponge cake

When even green tea makes my heart beat like in a horse race when I go up the stairs to my bedroom four times in a row because I forget what I need there when I throw another cake that I bake because it's beyond acceptable standards ... I understand that I need to slow down for a moment, breath, do something different and start again right when I have a clearer mind.


Reading a book that has nothing to do with food and making bread works perfectly, especially if it is fantasy, where there are knights, damsels, intrigue, ancient forests, and (terrible) wolves. Without ever seeing a TV series, I started reading the Song of Ice and Fire saga, being exhausted by a friend who would not stop writing me e-mails (very convincing, I confess) encouraged me to read it, surely I would like that. And so, after two introductory pages, it felt like jumping into a parallel world ... now I had to ration the pages of the book or I would spend all day squatting on the couch with the book in my hand.

Another good trick for relaxing is baking cookies. I know, this seems a contradiction, but I am not talking about any cake when you have to experiment with the dosage and cooking time. I'm talking about safe cakes, cakes that you truly believe will come out perfect, just by reading the list of ingredients!

Because I have a basket of cherries to complete, I add a handful of ripe fruit to the mixture, then serve the cake with powdered sugar dust. The sponge cake has a good taste from the sweet treats of the past, a bit of vanilla flavor, it reconciles you with the world. Often you need it too, simplicity.

Dosage is expressed in grams: I am more aware every day that baking is like chemistry, and even 2 or 3 grams seem to make a difference! For convenience, I also report the 'normal' amount in parentheses.


Serve with sweet sherry - you will love it!

INGREDIENTS

  • 75 g of egg yolk, about 4 and a half
  • 60 g eggs, about 1
  • 100 g Sugar
  • 50 g flour
  • 50 g of potato flour
  • seeds 1 vanilla seed
  • 25 g of butter, melted
  • 1 handful of cherries, pitted
  • powdered sugar and almond slices to decorate


INSTRUCTIONS

  1. Preheat the oven to 200 ° C.
  2. In a standing mixer or with an electric whiskey, beat the egg yolks with all the eggs and sugar at high speed for about 10 minutes, until thick, light and smooth.
  3. Sift flour with potato flour and fold gently with a spatula
  4. Melt the butter and stir with a spoonful of the dough, then fold it back into the bowl, thereby preventing the melted butter from falling into the bottom of the bowl.
  5. Brush a 22 cm round frying pan, cover the bottom with parchment paper discs and scrape on a sponge cake batter, up to 3/4 of the pan. Spread the cherry pitted and halved on top, they will tend to fall on the bottom of the cake while baking.
  6. Bake in a preheated oven for about 20 to 25 minutes, until the cake is golden on the surface, chewy to the touch and the toothpick inserted into the center of the cake comes out clean.
  7. Turn the cake from the baking pan into the wire rack and let it cool.
  8. After chilling, dust with icing sugar and sprinkle with almond slices.

This recipe is inspired by julskitchen
Share:

How to Make Croissants

Today we conquer our fears and make homemade croissants! If you are going to run screaming, I understand. I don't use sugar: croissants aren't easy. Croissants need time, patience, and a lot of rolling. However, just because this recipe has advanced does not mean that you have to become a skilled baker to try it. You can really handle this recipe. ♥



Let me hold your hand through the whole process. I share step-by-step photography, complete video tutorials, lots of tricks based on what I learned, and croissant recipes. I started working on croissants earlier this year. I learned a few recipes, tested them, changed what I thought was necessary, and played with this mixture for weeks. Croissants are golden brown, extra crispy, crispy on the outside, soft on the inside, and unusually warm from the oven. A bite of this soft French cake will immediately take you to an old French bakery. I am sure of this homemade croissant recipe and I am sure you bake them.

Good news! You need zero luxury equipment and zero special ingredients. If you are looking for a weekend project, know how to read instructions, and crave fresh homemade cookies (aren't we all?), Then hold on. You will be rewarded with the BEST treat ever !!!

Process
make easy dough from butter, flour, sugar, salt, yeast, and milk
Roll the dough into a large rectangle
make a layer of butter (I have an easy trick for this !!!)
Cover the butter layer in the dough
roll the dough into another large rectangle, then fold it back into one
remove the dough again, fold it back into one
remove the dough once more, fold it back into one
croissant shape
burn
There is a break between most steps, which means most of the time is hands-free. To help us develop all layers, croissant dough needs to rest often in the refrigerator. That's why I call making croissants a project. Do it for several days with a long break between steps.
All that rolling and folding back together? That is called LAMINATING.


What is Dough Lamination?
Laminating dough is the technique of folding butter right into a dough many times, which creates many layers of butter and dough. When the dough is laminated bakes, the butter melts and produces steam. This vapor lifts the layers apart, leaving us with dozens of spacious, buttery layers.

We will laminate the dough 3 times, which will make 81 layers of our croissants. Yes, 81! Let me paint that picture for you.


  • Start with the dough, butter layer, dough = 3 layers
  • Roll it out and fold it in three = 9 layers
  • Roll and fold it into three parts = 27 layers
  • Scroll it one last time and fold it in three = 81 layers
  • So we only laminate the dough 3 times, but that gives us 81 layers. When a croissant is rolled and formed, it is an 81 layer dough that is rolled many times. So when you bite into a croissant, you really bite into hundreds of layers.

Isn't that VERY COOL ???

INGREDIENTS

  • 1/4 cup (4 tablespoons; 60 g) unsalted butter, softened to room temperature
  • 4 cup s (500g) of all-purpose flour, plus rolling / forming
  • 1/4 cup (50g) white sugar
  • 2 teaspoons of salt
  • 1 tablespoon of active or instant dry yeast
  • 1 and 1/2 cup (360ml) cold pure milk

Butter layer

  • 1 and 1/2 cup (3 sticks; 345 g) unsalted butter, softened to room temperature
  • 2 tablespoons of all-purpose flour (16g)

Wash the eggs

  • 1 large egg
  • 2 tablespoons (30ml) whole milk


INSTRUCTIONS

  1. Initial note: Watch the video above and use a step-by-step photo before you begin. Read the recipe before starting. Make room in the fridge for a baking sheet. In step 6 and again in step 13, you will need space for 2 sheets.
  2. Make the dough: Cut the butter into four pieces 1 tablespoon and place it in an electric holder mixer bowl that is equipped with a dough hook (or you can use a handheld mixer or without a mixer, but the stand mixer is ideal). Add flour, sugar, salt, and yeast. Turn on the mixer at low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, pour gently into the milk. After all the milk is added, turn the mixer to medium-high speed and shake the mixture for at least 5 full minutes. (If you don't have a mixer, knead by hand for 5 minutes.) The dough will soften. Most will pull out from the side of the bowl and if you stab it with your finger, it will bounce back. If after 5 minutes the dough is too sticky, continue the mixer until it pulls from the side of the bowl.
  3. Remove the mixture from the bowl and, with your hands in the form of flour, work it into a ball. Place the dough on a floured silicone baking sheet, parchment paper with a little flour, or a pan that has a little flour. (I highly recommend the silicone baking mat because you can roll the dough in the next step directly above and it won't slide on the table.) Gently flatten the dough, as I did in the video above, and cover with plastic wrap or aluminum foil. Place the whole pan in the refrigerator and let the closed dough rest in the refrigerator for 30 minutes.
  4. Form of the dough: Remove the dough from the refrigerator. I like to keep the dough on a silicone pan when I roll it in this step because the mat is non-sticky and this is a practical guide for precise measurements. Begin leveling the dough with your hands. You roll it into a rectangle at this step, so shaping it by hand first helps the stretchy mixture. Roll it into a 14 × 10 inch rectangle. The dough isn't too cold after only 30 minutes in the fridge, so it will feel more like soft play. Right with measurements. The dough will want to be oval, but keep working the edges with your hands and rolling pin until you have the correct square size.
  5. The long break: Place the rolled dough back on the baking sheet (this is why I prefer silicone mats or parchments because you can easily move the dough). Cover the rolled dough with plastic wrap or aluminum foil, place the whole pan in the refrigerator and let the closed dough rest in the refrigerator for 4 hours or overnight. (Up to 24 hours doesn't matter.)
  6. A layer of butter (start 35 minutes before the next step so that the butter can cool for 30 minutes): In a large bowl using a hand-held mixer or stand mixer equipped with a paddle or shaker, shake the butter and flour together until smooth and combined. Transfer the mixture to a silicone baking pan or baking paper pan. (A silicone mat is preferred because you can easily peel the butter in the next step.) Using a small spoon or spatula, smooth it into 7x10 inch rectangles. As precise as you can with this measurement. Then place the entire baking sheet in the refrigerator and chill the butter layer for about 30 minutes. (There's no need to cover it for only 30 minutes.) You want a layer of butter that is hard, but still supple. If it's too hard, leave it on the table for a few minutes to soften gently. The stronger the butter layer, the harder it is to laminate the dough in the next step.
  7. Dough Lamination: In the next step, you will roll the dough into a large rectangle. Do this on the lighter counter rather than rolling it on a silicone baking sheet. The counter is usually a little cooler (great for keeping the dough cool) and the silicone mat is smaller than the size you need. Remove the dough and butter layer from the refrigerator. Place a layer of butter in the center of the dough and fold each end of the mixture over it. If the butter isn't the right 7 × 10-inch rectangle, use a pizza cutter or sharp knife to even the edges. Cover the tip of the dough on the best layer of butter with your fingers. In the light flour counter, roll the dough into a 10 × 20 inch rectangle. It's best to rotate back and forth with the shorter end of the dough facing you, as I did in the video above. Use your fingers if necessary. The dough is very cold, so it will require a lot of arm muscles to roll it. Once again, the dough will be oval in shape, but keep using it by hand and grind until you have the correct square size. Fold the dough lengthwise into one third as if you were folding a letter. This is the first turn.
  8. If the dough is now to heat to use, an area the folded dough on a baking sheet, cowl with plastic or aluminum foil wrap, and kick back for 30 minutes before the second round. I generally don't want to. Round 2: Turn the dough so that the short end is facing you. Roll the dough once again into a 10 × 20 inch rectangle, then fold the dough lengthwise into one third as if you were folding a letter. The dough must be cooled between the 2nd and 3rd turns because it has been widely used at this time. Place the folded dough on a baking sheet, cover with plastic wrap or aluminum foil, and chill for 30 minutes before the 3rd round.
  9. Third round: Roll the dough once again into a 10 × 20 inch rectangle. Fold the dough lengthwise into one third as if you were folding a letter.
  10.  The long break: Place the folded dough on a layered baking sheet, cover with plastic or aluminum foil wrap, and chill for 4 hours or overnight. (Up to 24 hours doesn't matter.)
  11. At the end of the next step, you will need 2 baking sheets coated with silicone baking paper or baking paper. The dough is currently on a baking sheet lined in the fridge, so you have prepared 1!
  12. Croissant shape: Remove the dough from the refrigerator. In the light flour counter, roll the dough into an 8 × 20-inch rectangle. Use your fingers if necessary. Again, the dough is very cold, so it will require a lot of arm muscles to roll it. The dough will want to be oval, but keep working with your hands and rolling pin until you have the correct square size. Using a pizza cutter or a sharp knife, cut the dough in half vertically. Each thin rectangle will have a width of 4 inches. Then cut 3 horizontal slices horizontally, producing 8 4 × 5 inch rectangles. See the photos and videos above for visuals. Cut each rectangle diagonally to make 2 triangles. You have 16 triangles now. Work with one triangle at a time. Using your fingers or a rolling pin, stretch the length of the triangle to about 8 inches. Do this gently because you don't want to even the layers. Cut a small gap at the wide end of the triangle, then roll it tightly to form a crescent shape to make sure the end is underneath. Bend the edges slightly toward each other. Repeat with the remaining batter, place the croissants in the form of 2 sheets of a baking pan, 8 sheets. Cover it loosely with plastic wrap or aluminum foil and let it rest at room temperature (don't get warmer! I suggest only keeping it on the table) for 1 hour, then place it in the refrigerator to rest for 1 hour or up to 3 hours. I prefer cold-shaped croissants into the oven. When you prick the dough with your finger, it will slowly rise again. That means they are ready to bake. put croissants shaped on 2 trays, 8 per sheet. Cover it loosely with plastic wrap or aluminum foil and let it rest at room temperature (don't get warmer! I suggest only keeping it on the table) for 1 hour, then place it in the refrigerator to rest for 1 hour or up to 3 hours. I prefer cold-shaped croissants into the oven. When you prick the dough with your finger, it will slowly rise again. That means they are ready to bake. put croissants shaped on 2 trays, 8 per sheet. Cover it loosely with plastic wrap or aluminum foil and let it rest at room temperature (don't get warmer! I suggest only keeping it on the table) for 1 hour, then place it in the refrigerator to rest for 1 hour or up to 3 hours. I prefer cold-shaped croissants into the oven. When you prick the dough with your finger, it will slowly rise again. That means they are ready to bake. will slowly rise again. That means they are ready to bake. will slowly rise again. That means they are ready to bake.
  13. Preheat the oven to 204 C.
  14. Wash eggs: Beat the egg cleaning ingredients together. Remove the croissants from the refrigerator. Brush each lightly by washing eggs.
  15. Bake croissants: Bake until the croissants are golden brown, about 20 minutes. Rotate the pan halfway through baking. If the croissant shows signs of darkening too quickly, reduce the oven to 375 ° F (190 ° C).
  16. Remove the croissants from the oven and place them on a wire rack to cool for a few minutes before serving. They will slightly deflate when cold.
  17. Croissants taste the best on the same day they are baked. Cover the remaining croissants and store them at room temperature for several days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw the counter or spend the night in the fridge. Warm-up as you wish.

This recipe is inspired by sallysbakingaddiction
Note
Make In Ahead Instructions: Croissants are ideal for beginning beforehand. The dough can relax for four hours or overnight in step 5 and again in step 11. You also can freeze the dough after the third turn within the lamination process (after step 10). Instead of a four-hour break inside the refrigerator in step 11, wrap the dough in plastic or aluminum foil, placed it in a zip-closed bag, and freeze for up to 3 months. Melt it in the fridge and continue with step 12.
Special Tools: KitchenAid Stand Mixer | Rolling Pin | Pizza Cutters | Pastry Brush | Silpat Baking Mat | Baking sheet
Yeast: I use and recommend Red Star Platinum, instant yeast. My Reference Baking with a Yeast Guide to Answers to Common Yeast FAQs.
Keep Dough Cold: Make sure the dough is ALWAYS cold. If it is too hot, stop what you are doing and put the dough back in the refrigerator for 20 minutes.
Floured Surface: Flour the light surface of your work, your hands, the dough, and the rolling pin when you work.
Air Bubbles: Are there air bubbles in the dough when you roll? It is okay. Pop them with your fingers or toothpicks, then mild flour where you release air bubbles. 
Croissants for Brunch: I recommend starting the recipe the day before in the afternoon. Complete steps 1-10, then let the laminated mixture rest for a long time in the refrigerator overnight (step 11). Begin steps 13 2-3 hours before lunch.
Share:

Homemade Wedding Cake Recipe

 Here you will find complete recipes and cake decorating tutorial videos for DIY homemade wedding cakes. This simple and elegant vanilla wedding cake has 2 levels and is equipped with complete assembly instructions. With the help of this carefully detailed post, this wedding cake recipe can be managed perfectly for home-based bread makers.




With the request of many readers, let me present a homemade recipe 2-level wedding cake. Adapted from a trusted vanilla cake and 6-inch cake recipe, this wedding dessert from the start is not only beautiful - it also tastes amazing.

(Isn't that what matters?)

Equipped with complete details and recipe instructions for making this unique dessert, you will amaze the bride, groom, and woman. This post has it all.



These Homemade Wedding Cakes Are:
Completely from the start
Can be managed for home bakers
Simple, yet elegant - rural style meets traditional
Complete with a complete list of useful kitchen tools
Perfect for small weddings (around 30-35 people)
Amazing for a bigger wedding if other dessert options are available

How to Make Homemade DIY Wedding Cakes
This is a 2 tier wedding cake. Both levels are buttery, soft and moist. Instead of traditional fondant, this homemade wedding cake recipe uses my vanilla buttercream, but in higher amounts. To avoid (1) flooding your mixer with excess cake mixture and (2) too much or less dough, make each cake separately.

Make each batch freeze separately too.
Unless you have an extra oven or oven room, prepare a dough cake and bake layer cakes one by one. Refrigerate the cake completely before assembling and decorating, which I discuss in a separate section below.
Same Material for Both Tiers
Both cakes use exactly the same ingredients and each has a special job, so I don't recommend replacing it. Use sugar, baking flour, eggs, extra egg whites, sour cream, whole milk, and proper room temperature butter. (Among several other ingredients.) If necessary, use this cake flour substitute. Here is a recipe that uses leftover egg yolk.

2-3 batches of lemon curd, which uses egg yolks, are best filled between the layers of the cake.
The bottom cake is my vanilla cake recipe, but I trade buttermilk for pure milk and sour cream. I do this so you don't need a material that varies for both levels. (Because the top-level uses whole milk and sour cream.) Sure, you can use buttermilk to replace all milk and sour cream in a 6-inch cake, but whole milk and sour cream are more readily available than most buttermilks.




INGREDIENTS
9-Inch Lower Levels

  • 3 and 2/3 cup (420g) cake flour (spoon & flattened)
  • 1 teaspoon of salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon of baking soda
  • 1 and 1/2 cup (3 sticks; 345 g) unsalted butter, softened to room temperature
  • 2 cups of granulated sugar (400g)
  • 3 large eggs + 2 additional egg whites, at room temperature
  • 1 tablespoon of pure vanilla extract (yes, Tbsp!)
  • 3/4 cup (180g) full fatty acid cream, at room temperature
  • 3/4 cup (180ml) whole milk, at room temperature


6-Inch Top Tier

  • 1 and 3/4 cup (200g) cake flour (spoon & flattened)
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon of baking soda
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg + 1 additional egg white, at room temperature
  • 2 teaspoons of pure vanilla extract
  • 1/2 cup (120g) full fatty acid cream, at room temperature
  • 1/2 cup (120ml) whole milk, at room temperature


9-inch Frosting for cakes & pipes

  • 2 cups of unsalted butter (4 sticks; 460g), softened to room temperature
  • 8 cups of sugar (960g)
  • 6 spoonfuls of milk (90ml) whole milk or thick cream
  • 1 and 1/2 teaspoon of pure vanilla extract
  • 1/8 teaspoon salt


Frosting for a 6-inch cake

  • 1 cup or two sticks or 230g unsalted butter, softened to room temperature
  • 4-5 cups (480-600g) confectioner's sugar
  • 1/4 cup (60ml) thick cream or pure milk
  • 1 teaspoon of pure vanilla extract
  • salt to taste



INSTRUCTIONS

  1. Before starting this recipe, watch the video tutorial above, read the entire blog post, read the recipe instructions, and review the recipe notes. Make sure you are ready with the special tools recommended, which are listed directly above this recipe.
  2. Make each cake separately. Start with the bottom level (9-inch cake). Preheat the oven to 177. Marinate three 9 × 2-inch baking pan, parallel to parchment paper, then lubricate the parchment. Parchment paper helps the cake get out of the pan smoothly.
  3. Mix cake flour, salt, baking powder, and baking soda together. Put aside. Using a handheld or stand mixer equipped with a paddle or shaker, shake the butter and sugar together at high speed until smooth and soft, about 3 minutes. Scrape the sides and rise to the bottom of the bowl with a rubber spatula as needed. Beat in 3 eggs, 2 egg whites, and vanilla extract at high speed until combined, about 2 minutes. (The mixture will look lumpy as a result of a combination of liquid egg and solid butter.) Beat in sour cream. Scrape the sides and rise to the bottom of the bowl as needed. With a mixer at low speed, add dry ingredients until they are evenly mixed. With the mixer still running low, pour the milk slowly until it is mixed. Don't over-mix. Shake everything by hand several times to make sure there are no lumps at the bottom of the bowl. The dough will be a little thick. You will have 8-9 cups of cake batter. Pour the mixture into the baking pan. Weigh them to ensure accuracy, if desired. Bake about 23-26 minutes or until the cake is baked. To test for maturity, place a toothpick in the center of the cake. If it comes out clean, it's finished. Let the cake cool completely in the pan placed on a wire rack. The cake must be completely cold before freezing and assembling.
  4. Turn on the oven.
  5. For the upper level (6-inch cake), prepare three 6 × 2-inch cake panes as you did with the 9-inch cake pan in step 2. (Polish the rounds of parchment paper.)
  6. Prepare a 6-inch cake mixture in exactly the same way as the bottom layer. You will have about 4 cups of cake batter. The dough will be thinner than the bottom tier. Pour the mixture into the baking pan. Weigh them to ensure accuracy, if desired. Bake for about 18-22 minutes or until the cake is baked. To test for maturity, place a toothpick in the center of the cake. If it comes out clean, it's finished. Let the cake cool completely in the pan placed on a wire rack. The cake must be completely cold before freezing and assembling.
  7. Using a large serrated knife, cut a thin layer from the top of all the cakes to make a flat surface. This is called cake leveling. Discard the leveled pieces (or crushed on ice cream!).
  8. Make frosting for a 9-inch cake (which is also sufficient for piping details): In a large bowl using a hand-held mixer or stand mixer equipped with paddle pads, whisk the butter at medium speed until creamed, about 2 minutes. Add sugar, milk, vanilla extract and salt with a low mixer. Increase to high speed then beat for 2 minutes. Add more sugar if the frosting is too thin, more milk if the frosting is too thick, or a little salt if the frosting is too sweet.
  9. You can prepare the rest of the decoration now (step 11) if desired or start decorating the 9-inch level. Place your 9-10 inch cake board on the flip of your cake. Place 1 layer of cake on your cake board. Using a large icing spatula, cover evenly with a little 1 and 1/2 glass of frosting. Cover with a layer of 2nd cake and cover evenly with a little 1 and 1/2 glass of frosting. Top with the third cake layer. Using about 1-1 and 1/4 cup of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. Large icing spatulas and scraper bench are very helpful for applying feather crumbs. Set aside the remaining frosting at room temperature. If you gradually decorate this cake for 1-2 days, cover it and cool the rest of the ice.
  10. Using the cake board to take the cake (careful, heavy), place the cake in the fridge to help set the crumb coat when you work at the top level.
  11. Make frosting for 6-inch cakes, just like you prepare the first batch of frosting. (Step 8.) Before you add salt, taste the frosting first, add a pinch if desired. I always add a small pinch.
  12. Place your 6-inch cake board above your cake turner. Place 1 layer of 6-inch cake on your cake board. Using a small icing spatula, cover the top evenly with a small 3/4 cup of frosting. Cover with the 2nd layer of cake and cover the top evenly with a little 3/4 cup of frosting. Top with the third cake layer. Using about 3/4 cup of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. A small icing spatula and scraper bench are very helpful for applying feather crumbs. Set aside the remaining frosting at room temperature. If you gradually decorate this cake for 1-2 days, cover and cool the remaining frosting.
  13. Using the cake board to take a 6-inch cake, place the cake carefully in the fridge to help arrange layers of crumbs as you work on the frozen outer layer at the top level.
  14. Remove the bottom level from the refrigerator (along with the cake board) and place it on top of the cake turner. Apply the remaining frosting to the bottom layer on the cake, leaving about 6-8 tablespoons for piping details. I recommend the large icing spatula and scraper bench to apply the outer layer of frosting. For textured frosting decoration like in the picture, see my video above. As shown in the video, use a small icing spatula and run around the cake while turning with the turner cake. You will love this look because it is very easy but resembles beautiful ruffles. Carefully lift the cake (with a cake board) and place it on a serving plate or cake holder.
  15. Wash and dry 4 cake sticks. Measure the height of the cake below. Measure and cut the cake dowel to fit. Stay in a 6-inch circle diameter (you can use another 6-inch cake board to "embed" the 6-inch circle in the top center of the 9-inch cake), insert the dowel into the cake, give a distance of about 2 inches apart to form 4 square corners. Push the peg straight down until each of them touches the bottom cake board. Put aside.
  16. Remove the top level from the refrigerator (along with the cake board) and place it on the cake turner. Decorate exactly as you did at the bottom level, including a messy texture decoration. I also rotate the cake on top of the turner and apply this disheveled appearance on the 6-inch cake too. This is optional. Along with the cake board, carefully lift the small cake and place it carefully in the middle of the lower level.
  17. Piping: After placing a small tier on top, you can flatten the remaining frosting at the bottom. This covers all spaces or stains that may appear when adjusting the level above. I channel the freezing points with the end of the # 12 Wilton pipe between the levels and around the bottom of the whole cake. They resemble beautiful pearls. To smooth the pointed peaks at this "pearl", wet your fingertips with water and press gently on the top.
  18. Add decorative pieces, such as artificial flowers.
  19. The most delicious cake is enjoyed in 3 days. Chill the cake until it's ready to be served. After a few hours, the freezing will "arrange" and you can lightly cover it with plastic wrap.
  20. Cover the remaining cake properly and chill for up to 1 week.


This recipe is inspired by sallysbakingaddiction

Note

For forwarding & Freezing Instructions: The most delicious homemade cakes are enjoyed in 3 days. Chill the homemade cake until it's ready to be served. After a few hours, the freezing will "arrange" and you can lightly cover it with plastic wrap until it is ready to be displayed and served. You can also make a cake before assembling it. The cake layer can be baked, cooled, and tightly closed at room temperature overnight. Likewise, frosting can be prepared then closed and cooled overnight. Let the frosting sit at room temperature slightly softened for 20 minutes before gathering and freezing. (You may need to beat freezing in the mixer for 1-2 minutes if it is very solid. Please add a tablespoon of milk or thick cream to soften it when mixed too.) A crumb-coated cake can be frozen for 2-3 months. Then cover using 2 layers of plastic wrap and then 1 layer of aluminum foil. Freeze. When ready, thaw overnight in the fridge. Non-frozen cake layers can also be frozen for 2-3 months. Melt overnight in the refrigerator and bring it to room temperature before decorating/serving. See How to freeze a cake for detailed instructions on frozen cake layers.
Cake Flour: If you cannot get cake flour, use this cake flour substitute.
More flavors, contents, sizes, and decorating ideas: See the blog post above. 
Why is everything at room temperature? All refrigerated items must be at room temperature so that the batter is mixed together easily and evenly.
Share:

Pancake Wraps

Every New Jersey city needs at least one large restaurant (preferably of course!). As soon as I moved to Jersey City in 2011, my friend / my roommate and I found The Brownstone Pancake Factory. This has been our restaurant since then. If you've been there past 9 a.m. on a weekend, you know how popular that is! The pancakes are all amazing, and so are the rest of the food.



One of Brownstone's specialties is the selection of "pancake wraps." This is a giant pancake that wraps whatever content you want. They are a staple food in restaurants, and with good reason! The combination of eggs, breakfast meat, and pancakes are very delicious. You can fill it with whatever you like, but I chose to remake the classic combination of eggs, bacon and cheddar cheese. To ease it, I use a healthier pancake recipe. My pancakes are also smaller than the giant ones at Brownstone. After being filled with some eggs, bacon, and cheese, the pancake does not wrap enough contents like in a restaurant. So I decided to call mine "taco pancake," that's why I finally ate it! And I must say, it's delicious!

Pancake Tacos: Portion 2

INGREDIENTS

  • ¼ c white flour
  • ¼ c versatile flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ c Apple sauce
  • ½ c unsweetened almond milk
  • 2 egg whites
  • 1 teaspoon canola oil
  • ½ teaspoon vanilla
  • Oil spray or sir
  • Syrup (optional)
  • 4 pieces of bacon
  • ¼ cup of grated cheddar cheese
  • 4 eggs
  • 1 tablespoon unsweetened almond milk


INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Place 4 slices of bacon on the framed baking sheet. When the oven is ready, add the bacon. Begin checking about 12 minutes. Mine takes 14. You don't have to flip them!

Meanwhile, for pancakes:

  1. In a medium bowl, shake two types of flour, baking powder, and salt.
  2. In a separate bowl, stir in applesauce, almond milk, egg whites, oil, and vanilla.
  3. Add liquid ingredients to the dry ingredients. Stir gently to join. Stop when the mixture is only moist.
  4. Heat a nonstick skillet over medium-low heat. I use my double-burner pan so I can warm my first pancake while cooking the second! Spray the pan with oil.
  5. Measure ½ cup of the mixture. Pour into your pan. Spread a little with your spatula ... You want to end up with a circle about 6½ inches in diameter.
  6. Cook for about 3 minutes ... the pancakes must start to bubble, and the edges must be set. Turn it over carefully. The second side will take less time - about 2 minutes.
  7. Repeat with the remaining batter. Right after you place the second pancake on the pan, start heating the nonstick pan over medium heat. When you prepare and make eggs, finish cooking the second pancake. Keep the pancakes warm on the pan with low heat.
  8. To make eggs, beat together 4 eggs and 1 Tbsp almond milk. As soon as you flip the second pancake, you can start cooking eggs. Cook them however you want. I recommend stirring often and not letting it dry. When your eggs are finished, it's time to collect your pancakes!
  9. To gather, place two pancakes on separate plates. Divide the egg between two pancakes. Put 2 tablespoons of grated cheese in each. Crack the cooked bacon slices into small pieces and add half to each pancake. Take it like a taco and enjoy it!! The syrup is optional but delicious!
This recipe is inspired by chicpeajc
Share:

CHOCOLATE PEANUT BUTTER CUP CHEESECAKE CAKE

This is every other one in each of my desired cheesecake cake recipes.



What can I say? I’m simply truly crazy about cheesecake cakes. May be taken into consideration one of in recent times I’ll write a cookbook absolutely dedicated to this sort of cake. Wouldn’t that be a laugh e-book to have? Goodness, I assume I’d advantage approximately 40 kilos writing an e-book like that! Anyway, the aggregate of chocolate and peanut butter is attractive to such a whole lot of people these days, so I notion this could be a remarkable combination for my modern cheesecake cake. There are two layers of chocolate cake, and sandwiched in among the cake layers is a layer of peanut butter cheesecake. The entire cake is blanketed with peanut butter frosting, topped with chocolate ganache, after which sprinkled with peanut butter cups. IT’S VERY RICH… so a small slice do ya just fine!

HOW TO MAKE
One chocolate cake layer is going on your platter. I want to slip little pieces of wax paper underneath the edges so the frosting doesn’t lessen to rubble my platter.
A small amount of peanut butter frosting is going on top of the primary cake layer.
Then the cheesecake layer goes on next!
More frosting is unfolded onto the cheesecake layer (the frosting simply shape of lets in the layers to paste collectively a piece better).
The second layer of cake tops the cheesecake.
Then everything is frosted. Once you have the whole thing covered, you may then slip out the wax paper and throw it away.

I delivered a chocolate ganache to the top. I’m no longer sure you really want it for the reason that cake is absolutely and definitely decadent and best all on its own. It’s really your call. My chocolate seized up on me a chunk bit, so it’s no longer wonderful amazing and beautiful (however it is able to be!) Otherwise, the peanut butter cups are sprinkled over the top. Don’t skip out on those! The Reeses mini cups may be positioned to your market’s candy aisle.

INGREDIENTS
PEANUT BUTTER CHEESECAKE LAYER:

  • Two 8-ounce packages cream cheese, at room temperature
  • 1¼ cups creamy peanut butter (do now not use natural)
  • 1 cup granulated white sugar
  • three/4 cup bitter cream
  • 3 massive eggs
  • 2 teaspoons vanilla extract
  • 8 oz. Reese's minis (or chopped Reeses Peanut Butter Cups)

CHOCOLATE CAKE:

  • 2 cups granulated white sugar
  • 1¾ cups all reason flour
  • three/4 cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1½ teaspoons salt
  • 2 huge eggs
  • 1 cup milk
  • half of the cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

PEANUT BUTTER FROSTING:

  • 3/4 cup (1½ sticks) butter, at room temperature
  • 1½ cups creamy peanut butter, (do now not use natural)
  • 1/4 cup milk (or a hint more, as wanted)
  • three cups powdered sugar

CHOCOLATE GANACHE (recipe from Ina Garten):

  • 8 oz. correct semisweet chocolate chips
  • half of cup heavy cream
  • 1 teaspoon instant espresso granules
ON TOP:
  • eight oz. Reese's minis (or chopped Reeses Peanut Butter Cups)


INSTRUCTIONS
PREPARE THE CHEESECAKE LAYER:

  1. Preheat the oven to 325 ranges F. Spray a 9-inch springform pan with nonstick spray. It's additionally remarkable if you could line it with a spherical of parchment paper if you have it. In a huge bowl, use an electric powered mixer to mix the cream cheese and peanut butter until smooth. Mix inside the sugar then beat within the bitter cream, eggs, and vanilla. Keep mixing until the entirety is splendid and clean. If you want to have Reeses in the cheesecake, stir them in now. Scrape the batter into the organized pan and easy the pinnacle. Bake till it's far now not notable wiggly inside the center even as you (gently) shake the pan. A tiny little bit of wiggle is fine, however, if there can be masses then it's not quite finished yet. It has to take among 1 hour and 1 hour and 15 mins to bake the cheesecake until carried out (it's absolutely k if the cheesecake takes place to crack- it will now not be noticeable in the cake). Remove from the oven and permit cool on the counter. Transfer to the freezer and keep frozen until prepared to gather the cake.

PREPARE THE CAKE LAYERS:

  1. Preheat oven to 350°F. Grease and flour 9-inch spherical baking pans. Whisk collectively sugar, flour, cocoa, baking powder, baking soda and salt in huge mixer bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer for 2 mins. Stir in water (batter can be thin). Pour batter lightly into organized pans. Bake 30-35 minutes or till wooden choose out inserted in center comes out clean. Cool 10 mins; dispose of from pans to twine racks. Cool definitely.

PREPARE THE FROSTING:

  1. In a massive bowl, use an electric powered mixer to combine the butter and peanut butter. Beat till smooth and well-blended. Mix in 1/4 cup milk, then add within the sugar a hint at a time until it is all combined in. Sprinkle in a piece extra milk, if needed, and maintain to beat until the frosting is an exceptional spreading consistency. It needs to be creamy and delicious!

ASSEMBLE THE CHEESECAKE CAKE:

  1. Place one cake layer into the middle of a cake plate or platter. Lightly frost the primary layer of cake. Remove the cheesecake from the freezer, take off the rims of the pan, and slide a knife under the cheesecake to release it from the pan and peel off the parchment paper. Use a sharp knife to trim the cheesecake across the rims, as wished to form the dimensions of your cake layers (see *Tips). Place the cheesecake layer on the pinnacle of the number one cake layer. Lightly frost the cheesecake layer. Place the second cake layer on a pinnacle of the cheesecake.

FROST THE CAKE & MAKE THE GANACHE:

  1. Scoop an extraordinary amount of frosting onto the pinnacle of the cake. Use a flat spatula to unfold the frosting smoothly in the course of the pinnacle and down the edges. For the ganache: Cook the thick brown cream crab, and instant coffee at the top of the double boiler using boiling water so it's easy and warm, stirring occasionally.Set aside until barely cool to the touch, after which drizzle over the pinnacle of the cake and permit it to drip down the perimeters. Sprinkle Reeses on the top.
  2. Refrigerate this cake till ready to serve (see tips beneath for serving and storage).

This recipe is inspired by recipe girl 
NOTES
*Measure your cheesecake layer towards the cake layers. If the cheesecake layer appears to be slightly big size spherical than your cake layers, flow it to a reducing board and use a knife to gently shave off a number of the outside of the cheesecake.

*If you're serving this cake at a party, it’s perfectly k to go away the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, maintain it stored in the refrigerator. It moreover freezes perfectly. Freeze it as is, then wrap it in plastic wrap and keep it in the freezer until it's miles wanted. Leftover slices also can be wrapped and frozen.
Share:

Kit Kat Cupcakes with Caramel Buttercream Frosting

Sinful chocolate cupcakes packed with Kit Kat bars and crowned with caramel buttercream frosting assured to make you smile.



Have a concept but then have difficulty strolling it, so that you maintain trying? I ended up making this Cupcakes Kit Kat three instances before it worked. Persistence truly works because you won't believe how rich and amusing this decadent cupcake is! I'm now not sure which component is my favorite - cupcake or frosting. Not only does the flavor play properly together, contrasting colors simply make the pop frosting. I am very satisfied to proportion this, I surely rearranged my submit calendar so that you don't ought to wait any longer.

Well, it's not as straight forward as I expected. First, the recipe I chose to evolve made 14 cupcakes, no longer 12 as shown. This makes me marvel if there are different-sized pans. I adjusted the ingredients listing and attempted again. 10.five cupcakes. Not too! Finally, on my third try, I was given 12 cupcakes exactly. After all, who desires to drag extra pans?

As a long way as including the Kit Kat bar to the middle, properly it is also no longer straight forward. Candy tends to move slightly after you upload the mixture to it. Some certainly remain in the middle as intended. Some are in the center but scattered a touch. The others made the bars drift upwards. You can see the Kit Kat sticking out of this cupcake:

INGREDIENTS

  • 1 cup + 2 tablespoons of wheat flour
  • half of cup of cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/eight teaspoon salt
  • 3/4 cup + 2 tablespoons of granulated sugar
  • 1/four cup of vegetable oil
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 2/three glasses of buttermilk
  • 6 amusing Kit Kat blades, broken up into an unmarried wafer (12 wafers in total)

CARAMEL BUTTERCREAM FROSTING

  • half of cup (1 stick) unsalted butter, softened
  • 1 half of cup powdered sugar
  • A little salt
  • 1/four cup caramel sauce


INSTRUCTIONS

  1. Preheat the oven to 350F. Line the cupcake pan with 12 paper liners.
  2. In a medium bowl, stir inside the flour, chocolate, baking soda, and salt.
  3. In a huge bowl, beat the sugar and oil until blended.
  4. Beat eggs and vanilla.
  5. Alternating between flour and buttermilk, progressively add flour in 3 elements and buttermilk in 2 elements.
  6. In a one-liner, a spoonful of dough is sufficient to cowl the bottom. Cut one Kit Kat wafer in half of the area the 2 halves on top of the combination. Spoon the dough to taste above until it covers. Repeat with the last cupcakes.
  7. Bake 16-18 minutes or until the toothpick inserted within the middle comes out nearly clean (you need a bit chocolate to preserve it from getting too dry). The peak may sink a touch. Really cool.
  8. For freezing: In a massive bowl, beat the butter, sugar, and salt till smooth. Add caramel sauce then shake until light and fluffy. Pipe into a cold cupcake.
  9. With the final Kit Kat wafers, cut each of them in half then stick the sides of the piece into garnishes for decoration.
This recipe is inspired by chocolatemoosey
Share:

HOMEMADE TWIX BARS

With layers of shortbread, self-made caramel, and melted chocolate. It a now not viable to face up to a copy-paint recipe from my desired candy!



I first made this recipe in 2015, after my dual sister called me constantly approximately a few homemade Twix sticks that she had in a small candy shop in Utah referred to as "The Sweet Tooth Fairy".

He described every detail of their self-made dishes: bread crust, a thick layer of caramel, and chocolate on the pinnacle. If that's not your love bar cookie language, then I don't know what that is!

I am not the first character to proportion a similar recipe online, but I may be the first to apply a super layer of homemade caramel, in preference to melting save-sold caramel. Homemade caramel coating is what sets it apart.

HOW TO MAKE TWIX HOMIX BARS:
Start making smooth bread crust. You best want 5 elements: flour, butter, powdered sugar, and vanilla. This bread crust recipe changed into tailored from King Arthur Flour and is as correct as EASY.

Press the aggregate into the bottom of a 9 × thirteen "baking dish. I want to coat the pan with baking paper so I can carry the bars from the pan after it's finished, and cut it easier.

While the bread crust is cold, make the caramel.

Add all of the caramel components to the pan and simmer gently. Boil, stirring constantly, till the caramel is golden and passes the "softball" ice water take a look at. Take a cup of ice water, put a few caramels in it. Use your fingers to try and clamp the caramel sauce into one ball. If you can form a complete softball together with your fingers, it's ready.

Pour the new caramel on the crust of the already cold bread. Let it cool, for some minutes, then chill in the fridge for as a minimum 2 hours, or maybe overnight.

Melt the melted chocolate on a pinnacle of the caramel and allow it to thicken.

INGREDIENTS
For Shortbread:

  • 1 cup of bloodless butter, (* see note)
  • 1 cup subtle sugar
  • 2 cups of all-purpose flour
  • 1 teaspoon of vanilla extract

For Caramel:

  1. 1 cup of butter (* see note)
  2. 1 cup of purple sugar
  3. 1 cup of light corn syrup
  4. 14 oz. of sweetened condensed milk

For Chocolate:

  • 3 cups of chopped milk or darkish chocolate
  • 1 tablespoon of butter


INSTRUCTIONS

  1. Preheat the oven to 300 degrees F. 9 × thirteen pans lined with parchment paper, or spray thoroughly with non-stick cooking spray.

For Short Cake Crust:

  1. In a large bowl, use a blender pastry to combine the butter, sugar, flour, and vanilla till the mixture is combined. Press the shortbread aggregate into the pan.
  2. Bake for 28-35 mins or till the pores and skin is golden. Remove from the oven and permit to chill completely.

For Caramel:

  1. Mix all factors in a medium saucepan over medium warmness.
  2. Maintain warmth at medium temperature and convey to a boil flippantly, stirring constantly.
  3. Continue cooking, stirring continuously, until the combination reaches the softball stage, approximately 15-20 mins).
  4. I examined the caramel "maturity" using the ice water method: Put some ice cubes in a cup and upload cold water. Put one tablespoon of caramel in ice water. If you may clot the caramel sauce in hand to form a very gentle ball, then it's ready. When the caramel started out to show golden brown, I did an ice water test every few minutes until I felt I turned into ready, just to ensure I wasn't too ripe.
  5. After reaching the softball stage, dispose of it from the warmth and pour heat caramel at the cooled crust. Let it cool for some mins, then chill in the fridge for at least 2 hours, or overnight.

For chocolate:

  1. Add butter and chocolate to the bowl and use a double kettle (or your microwave at low power, 30-2d intervals, stirring in between) to soften the chocolate until smooth.
  2. Pour melted chocolate over the organized caramel and unfold it frivolously right into a flat layer. Chill till the chocolate is ready.
  3. Store inside the fridge, covered, for up to 1 week.
This recipe is inspired by tastesbetterfromscratch
Note
* Salty or unsalted butter may be used. If the use of unsalted butter, add a pinch of salt to the bread and caramel recipe.
Share:

PEANUT BUTTER CHEESECAKE COOKIE BARS

Eating the Peanut Butter Cake This Peanut Butter Cake will immediately send you to your sugar happy place. This cake bar recipe will be a great addition to your dessert table anytime.



Nothing I find too sweet. I am quite a heavy dessert (LOL literally).

Now my husband is on the other side, he takes a bite or two and he's done. We were at the Cheesecake Factory a few weeks ago, and we both ordered cheesecake after dinner.

Now I deliberately only eat small portions because someone has to leave room for cheesecake when you come to a place called The Cheesecake Factory. It is given.


By the way, I have no problem chugging down my cheesecake and a few bites from my husband. He had a few bites and was talking about how sweet the food was, and it was too rich for him.

He even said that he was shaking and sweating from trying to eat all that sugar. I just have to laugh at him and call him a light dessert. I guess I have more practice holding my sugar with all the desserts that I keep cranking.

INGREDIENTS
For Cake Batter

  • 1/2 cup of butter, soft
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 cup of brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon of baking soda
  • 2 1/2 cups flour
  • 1 cup of peanut butter chips
  • 1 cup of extra-large chocolate

For cheesecake

  • Cream package 1-8 ounces, soft
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup peanut butter

For toppings

  • 1/4 cup peanut butter chips
  • 1/4 cup chocolate chips
  • Shortening 1 teaspoon


INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Spray an 8x8 pan with nonstick spray.
  2. In a large bowl, cream butter, butter, and sugar until light and smooth. Add eggs, vanilla, and salt, then shake again.
  3. Stir baking soda and flour. Slowly add the butter mixture until it is mixed. Stir in peanut butter chips and baking melt by hand.
  4. Press half the mixture into the bottom of the pan that has been prepared. Put aside.
  5. In another bowl, beat the cream cheese and sugar until soft. Add peanut butter and shake until smooth.
  6. Add eggs and beat until mixed. Pour the top of the cheesecake into the cake mixture in the pan.
  7. Crush small cookie dough on top of the cheesecake layer. Continue until all the dough has been used and the cheesecake has closed. Bake for 45 minutes.
  8. Lift and let it cool on a wire rack for an hour, then chill until it is completely cold. Cut into 16 sticks.
  9. In a small bowl, mix the peanut butter chips and ½ teaspoon. Heat for 30 seconds in the microwave. Stir until melted and smooth.
  10. Put it in a plastic bag using a spoon with the tip cut off. Drizzle over the stem.
  11. Place chocolate chips and 1/2 teaspoon in a bowl. Heat for 30 seconds. Stir until melted and smooth. Drizzle on bars. Store in the refrigerator. Makes 16 bars.

This recipe is inspired by insidebrucrewlife
Note
You can also make these bars in a 9x13 pan if you want thinner and shorter slats. Bake at 350 degrees for 25-30 minutes.
Share:

EDIBLE COOKIE DOUGH DESSERT BARS

This Chocolate Chip and m & m Cookie Dough Bar Cookies are Eaten for DIE and make way more than you think! Just one bite will satisfy your sweet tooth with a pale m & m cake bar and crispness from cold chocolate chips and food in your mouth.



Edible cookie dough bar
This world has been officially changed. You see when this edible cookie dough dessert hits my table ... planet Earth is a better place.

If you have ever been one who doesn't eat raw cookie dough because the risk of delayed raw eggs makes you sick ... but longs for sweet, cold chocolate chips brought by raw cake batter to your taste and tongue, you're in luck.

This edible cookie dough recipe is fantastic. It's really fantastic, and because it's eggless cookie dough, you won't get sick of it.

But I recommend removing all the risks by baking flour before adding it to the recipe. Or, another trick is to heat the flour to 160 ° F, effectively killing all bacteria.

If you don't have a thermometer, a good rule of thumb is to use the microwave for 1 minute and 15 seconds at altitude, stirring every 15 seconds or so. Then continue with the recipe without worry!

And, I must say also that, just like fudge, one piece goes a long way. The 8 × 8 dish lasts for a while here because even the half by half-inch pieces are so amazing and rich that you only need a few pieces to last a little, so rest assured, you will have a lot to enjoy.

INGREDIENTS

  • ½ c. 1 stick of butter, mashed
  • ¾ c. packaged pink sugar
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 14 oz. get sweetened condensed milk
  • 1 c. chocolate chip
  • 1/2 cup mini m & m

Topping Material:

  • ½ cup peanut buttercream
  • ½ cup of chocolate milk


INSTRUCTIONS

  1. In a mixer, mix your soft butter and brown sugar
  2. Whip until fluffy
  3. For this mixture, add your vanilla, until it is mixed
  4. Next, add the toasted flour and sweetened condensed milk, alternating both
  5. Mix in chocolate chips and m & m
  6. Cover an 8x8 baking sheet with baking paper
  7. Cover your bar with tinfoil and freeze for several hours
  8. Using peanut butter and 1/2 cup of chocolate chips, make a layer of ice
  9. Remove the stems from the freezer and apply the topping on top of the cake mixture
  10. Put the foil back on the bar and freeze, allowing the topping to harden for about an hour

This recipe is inspired by moms craving
Cut and enjoy!
Share:

NO BAKE COOKIE DOUGH CHEESECAKE

We love this NO BAKE Cookie Dough Cheesecake - made with the fit for human consumption cookie dough and Oreo crust and is a special dessert for the holidays! 



I am happy to say that despite the fact that this cheesecake is really indulgent, there aren't any raw or jazz eggs that start to be of a subject to some people while you mention consuming cookie dough. Everything is very safe and very delicious (if that's your problem, comply with the instructions below to warmness your flour)!

There is a layer of cake batter under the cheesecake, a cake batter ball blended throughout, and a pile of cake batter balls on top - so it's ideal with a cup of coffee (or a pitcher of high milk)!

INGREDIENTS
Crust

  • 3 tablespoons of melted butter
  • 300 grams of chocolate sandwich sandwiches around 25 cakes

Cookie dough

  • five tablespoons of gentle butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon of vanilla
  • 3-four tablespoons of milk
  • 1 half of cups of all-cause flour
  • 1/2 cup of mini chocolate chips

cheesecake

  • 24 ounces of cream cheese three packets
  • 1 glass of whipping cream 35% cream
  • 1 cup subtle sugar
  • 1 teaspoon of vanilla


INSTRUCTIONS

  1. CrustCombine melts butter and cake in a meals processor and processes till easy and spherical.
  2. Then press into a 9-inch Springform pan (or a pie plate or rectangular pan works well too!).
  3. Cake Dough In a medium bowl, stir with butter and tender sugar with a spoon. Add salt, vanilla, milk, and flour and stir until the aggregate is formed, upload a little extra milk if needed. Stir chocolate.
  4. Set in the fridge to cool.
  5. Cheesecake In a huge bowl, beat with cream cheese, cream, sugar, and vanilla until it is absolutely smooth and fluffy - about 5 minutes at excessive speed.
  6. Divide the cake mixture into three. Roll the third right into a circle the scale of your pan and put it in your skin (I did this between 2 pieces of wax paper and it worked perfectly!). Roll the last ⅔ into small balls. Stir 1/2 of the cookie dough ball into the cheesecake, and set up the rest inside the refrigerator for garnish.
  7. Top with the cheesecake aggregate and set inside the fridge to chill until set, as a minimum of 4 hours.
  8. Garnish the cheesecake with whipped cream if favored and a further cookie dough ball. Serve and save leftovers in the refrigerator for up to five days.
This recipe is inspired by thereciperebel

Share:

Banana Upside Down Cake

The Reverse Banana Cake is a totally wet and flavorful dessert but also makes a scrumptious breakfast or snack. You can not go wrong in case you serve this cake with roasted pecans and caramel sauce!



Inverted Banana Cake
This cake may be breakfast! This cake is wealthy and dense, but very wet at the same time. This is something among bread and cake, extraordinary from Custard Cakes which are equal and delicious.

This recipe starts offevolved with butter and sugar, like most other cake recipes. It needs to give a mild and airy texture, however, I combine flexible flour and complete wheat flour to make them taste richer and the texture greater solid. It is appropriate for caramel and banana.

So within the end, this Reverse Banana Cake grew to become out first-rate but resembled delicious banana bread. To give it a moist texture, I use simple Greek yogurt, however, you can also use bitter cream.

Breakfast Cakes
This scrumptious cake combines bananas and entire wheat flour so that you can't forget about the truth that it's very nutritious. Therefore do not hesitate to consume a big piece of this cake for breakfast.

My favorite element is caramel. Very suitable with the banana flavor. First, there's sticky butter and brown sugar topping which is assessed as bakes. That's what I like about each upside-down cake.

But there is extra caramel in this Banana Upside Down Cake. When I flip the cake on my plate it is topped with caramel glaze. It's just a simple mixture of butter, thick cream, and brown sugar. This caramel layer hardens whilst it cools, so I shop some and reheat it, then drizzle it into each slice.

Also, I can not face up to adding chopped pecans above. Caramel, pecans, and bananas go hand in hand. And if you want to make it special, you can upload it with whipped cream or vanilla ice cream.

INGREDIENTS

  • 2/3 cup packed brown sugar
  • 4.5 tablespoons of unsalted butter, reduce into pieces
  • About 3 bananas are sliced ​​into 1/4 - 1/three inch rounds

For the cookie dough:

  • 1/three cup tender unsalted butter
  • ¾ glass of granulated sugar
  • 1 ½ teaspoon of vanilla extract
  • 1/3 cup undeniable Greek yogurt or sour cream
  • 2 large eggs
  • 2 cooked mashed bananas (approximately 1 cup)
  • 1 cup all-motive flour
  • ¾ cup entire wheat flour
  • 1 ½ teaspoon of baking powder
  • 1 teaspoon of baking soda
  • a pinch of salt
  • ½ teaspoon of cinnamon powder

For Caramel Glaze:

  • 1/four cup brown sugar
  • 1/four cup thick cream
  • 4 tablespoons of unsalted butter
  • ¼ teaspoon salt


INSTRUCTIONS

  1. Preheat the oven to 350 F. Brush the 8 x eight x 2-inch square cake pan or the nine x 2 inch round cake pan. The pan ought to be eight cups in volume (the cake will overflow 8 x eight x 1 1/2 square inches, simplest have 6 cups in volume)
  2. Apply 2/3 cups of brown sugar at the bottom of the pan and unfold the buttered pieces (four.five tablespoons). Place the pan inside the oven for five-7 minutes (till the butter melts). Remove from the oven and stir the butter and sugar and unfold calmly on the lowest. Arrange sliced ​​bananas to cowl the bottom. Put aside.
  3. To make the aggregate in a mixing bowl with dry ingredients (flour, complete wheat flour, baking powder, baking soda, cinnamon, and salt), set aside.
  4. In a huge bowl of cream 1/three cup of butter and ¾ cup of sugar. Add eggs and vanilla and stir till smooth. Add Greek yogurt and mashed bananas and stir till smooth.
  5. Turn your mixer on low and add an aggregate of dry ingredients. Mix only to integrate. Pour the combination over the bananas, flatten the top and bake. Bake half-hour at 350 F, then reduce the warmth to 325 F and bake for 25-35 minutes until the toothpicks inserted within the middle come out completely clean.
  6. Let it cool absolutely in the pan, or at the least until the lowest is sort of warm earlier than turning the plate over. Use a knife to loosen the edges of the baking sheet, vicinity the plate upside down on the baking sheet, then flip the cake.

To make the caramel glaze:

  1. In a pan, mix butter, brown sugar, thick cream, and salt, then convey to a boil over medium warmth at the same time as stirring constantly. Simmer for 2-three minutes, cast off from warmness and depart for 1-2 minutes. Pour 2/three of the glaze over the layer of bananas. Reserve the ultimate caramel glaze to be served.
  2. Glaze thickens when it's cold and pale in color !!!
  3. When served, warmness the remnants of glaze and drizzle on every slice. Sprinkle with toasted pecans if desired. You can also upload every slice with vanilla ice cream or whipped cream.
This recipe is inspired by omgchocolatedesserts
Share:

Banana Bread Blondies

Banana Bread Blondies is a scrumptious snack, the easiest and most delicious lunch field, and dessert ever.



I assume combing my two favorite treats, banana bread and blondes would be great. And wager what! I became right, it became out better than I expected!

Banana Bread Blondies has a rich and sweet taste of banana bread but with a fudgy, moist, rich and dense texture. If you are looking for banana bread that is not tasty, you will not find it here.

So technically, this delicious bar is more like a traditional blondie base with only a mixture of bananas. But I call it "bread". That's because it tastes.

Banana Bread Blondies with Brown Butter Frosting
And because I call them 'bread', I don't understand why these blondes can't eat breakfast either ?! Their breakfast is very suitable in my opinion.

I know that a lot of sugar is not a healthy enough breakfast, but I can't stand it. So sue me! I like to eat it for breakfast! You can make it glaze if you don't feel guilty about it.

Actually Roti Roti Banana is very delicious, even without chocolate butter. They are sweet and flavorful. They have amazing combos, rich flavors of banana, brown sugar, cinnamon and vanilla.

Sometimes I like to make it without toppings, especially when I need a quick and easy snack or dessert. But I like to add glaze to make them look luxurious for special events or parties.

INGREDIENTS
For Blondies:

  • ½ cup melted butter
  • 1 cup of pink sugar
  • 2 teaspoons of vanilla
  • 1 large egg
  • 1 ½ - 2 teaspoons of cinnamon (to taste)
  • ¼ teaspoon salt
  • 1 cup flour
  • ½ cup mashed bananas (one medium-large banana)

Froze:

  • ¼ cup of butter
  • 6 tablespoons of pink sugar
  • 2 tablespoons milk
  • a pinch of salt
  • 1 teaspoon of vanilla
  • 1 cup refined sugar


INSTRUCTIONS

  1. Preheat the oven to 350 F and an 8 x 8-inch baking line with aluminum foil (leaving an overhang on the side to lift out finished), then spray with cooking spray, set aside.
  2. For the batter, in a medium bowl mix together melted butter, sugar, and salt. Add egg vanilla and cinnamon and mix until well combined, then add mashed banana and mix to combine.
  3. Next, add flour and stir until well mixed and smooth. Pour the mixture into the prepared pan, flatten the top and bake for 25-30 minutes, or until the center is cooked. Remove from the oven and allow to chill to room temperature.
  4. To make a freeze, in a medium saucepan, melt the butter and continue cooking on medium heat until it reaches a beautiful yellow color, stirring constantly (be careful not to burn it). Then, add brown sugar, milk and a pinch of salt, stir and bring to a boil. Remove from heat and cool for 10-15 minutes.
  5. Beat vanilla and refined sugar and spread over the blonde. Let the frosting be set before slicing and serving.
This recipe is inspired by omgchocolatedesserts
Share:

CHOCOLATE CHIP COOKIE CHEESECAKE BARS

Chocolate Cheesecake Bars This Chocolate Chip is made with soft chocolate chip cookie crusts, filled with original cheesecake filling, and ends with even more chocolate chip cookie dough! Rich and unique food!



For the chocolate chip cookie part of this cheesecake, I use my favorite classic recipe. I want to use a soft (and not crispy) cookie recipe so that the cake portion is easily bitten and cut.

Because the portion of the cheesecake clearly needs to be refrigerated, this is important to remember, and if you try to replace a different chocolate chip cake recipe, you can end up with a layer of cake that is hard and too difficult to bite or cut, which is clearly not what you want!

This cheesecake for chocolate chip cookies is very easy to make and very rich and soft (just like a cheesecake). Like all my cheesecake recipes, this one uses a little sour cream to really bring the full flavor to these bars.

INGREDIENTS
! For Cookie Layer

  • ¾ cup of softened butter
  • ¾ glass of brown sugar
  • ⅔ glass of sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon of vanilla extract
  • 2 cups flour
  • 1 ½ teaspoon of cornflour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup of chocolate

! For Cheesecake Coating

  • Softened 24-ounce cream cheese (three 8 ounce packages)
  • 2/3 cups of sugar
  • 3/4 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 2 eggs


INSTRUCTIONS

  1. Preheat the oven to 350F and coat the pan 11x7 with foil. Grease a little with butter and set aside.

! Cookie Layer

  1. Prepare your cake layer first by using an electric mixer to beat the soft butter and sugar. Beat until light and fluffy.
  2. Add eggs and egg yolks, stir until evenly mixed.
  3. Stir in vanilla extract.
  4. In a medium-sized separate bowl, stir in the flour, cornflour, baking powder, and salt.
  5. Gradually upload the dry components to wet until completely combined. Stir chocolate.
  6. Press about half of the cake mixture evenly into the bottom of the prepared pan. Set aside the remaining cake mixture and prepare the contents of your cheesecake.

! Cheesecake Layer

  1. Use an electric mixer to beat the cream cheese and sugar until they are evenly mixed.
  2. Stir in vanilla extract.
  3. Gradually stir in the sour cream until mixed.
  4. Add eggs, one after the other beat until mixed.
  5. Pour the layers of cheesecake into your baking sheet on top of the layer of cake batter.
  6. Take the remaining cake mixture and place it randomly on top of the layer of cheesecake (it won't cover the whole cheesecake, this is fine).
  7. Bake at 350F for 35 minutes or until the new layer of the cake starts to turn golden brown and the cheesecake bounces back to touch.
  8. Let it cool to room temperature, then transfer to the refrigerator and let it cool for at least 6 hours before cutting and serving.

This recipe is inspired by the recipe critic
Share:

MINIATURE CINNAMON ROLL CHEESECAKES

Miniature cheesecake with round cinnamon sugar and cream cheese topping. This is tastes like cinnamon rolls in the shape of cheesecake.



This cheesecake swirls over the virtues of cinnamon sugar and is covered (moistened?) In cream cheese frosting. How I like cinnamon rolls. The more frozen = better.

This cheesecake is very simple. No need to take a shower of water and they only bake about 20-22 minutes. The only hard part is waiting for them to cool down. 1 hour at room temperature + 2 hours in the refrigerator. But it will all be in vain!

You will definitely want to start with homemade graham crackers. And this recipe requires thick crust which I personally think is a requirement for cheesecake.

Next, the actual cheesecake. Pretty standard cheesecake. The usual ingredients: lots of cream cheese, lots of white sugar, a little flour, a few drops of vanilla extract, and one large egg.

And of course, there must be a cinnamon vortex in this cinnamon roll cheesecake - soft butter, cinnamon, and brown sugar mixed to create the * perfect * cinnamon filling. Fill it up and stir it into the TWICE TIMES cheesecake. First, on top of the graham crackers' skin, you will scoop out a little of the contents of the cheesecake, then stir in some sugar-cinnamon filling. And then, you will coat a little more cheesecake and add it with more stirred cinnamon sugar.

The most important thing to note with this recipe is mixing cheesecake. You want to mix only at low speeds so you don't put air in the mixture. The more air that enters this cheesecake, the more they will rise and then fall when baked. It's normal for cheesecakes to rise slightly in the oven, but after they are cooled, they deflate slightly. Mixing slowly and using room temperature ingredients will make a minimum decrease :). Enjoy!

INGREDIENTS
Crust:

  • 4 full sheets of graham crackers
  • 1 tablespoon of brown sugar
  • 2 tablespoons of melted (unsalted or salted) butter

Cheesecake:

  • 1 package (8 ounces) of cream cheese at room temperature
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons of white flour
  • 1 large egg at room temperature

Swirl cinnamon sugar

  • 1/4 cup soft (unsalted or salted) butter, does not melt
  • 1/4 cup brown sugar
  • 3/4 teaspoon of cinnamon powder
  • 1 teaspoon of flour

Cream cheese topping

  • 1 cup refined sugar
  • 2 tablespoons of butter at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 ounces of cream cheese at room temperature
  • 1 - 1 and 1/2 tablespoon of thick cream or pure milk, only if needed


INSTRUCTIONS
Crust

  1. Preheat the oven to 350 levels F. Cover a regular-sized muffin can with nine liners and fill 1/2 of the opposite empty location with water. This guarantees the cake is gently allotted. Spray the lining with non-stick spray. (Sticky cinnamon sugar aggregate!)
  2. In a food processor, restore graham crackers to crumbs. Stir in sugar and melted butter. Press the graham crack crust evenly to the bottom of each muffin liner.
  3. Press the crust with a milk lid or the back of a tablespoon and set aside.

cheesecake

  1. In a medium-sized bowl, combine room temperature cream cheese and white sugar. Beat gently only at low speeds until smooth and soft. Do not mix vigorously (this beats in the air and will cause the cheesecake to rise and fall a lot) Add vanilla extract, flour, and lightly beaten eggs. Beat until evenly mixed (again mixing very soft).

Cinnamon-Sugar Swirl

  1. In a small bowl, mix soft butter, not sugar, brown sugar, flour, and cinnamon. Stir until evenly mixed into a thick paste.
  2. Spoon 1 tablespoon of the contents of cheesecake into each of the 9 cups prepared. Then place ½ teaspoon of cinnamon sugar baking pan on top. Stir the cinnamon sugar into the cheesecake with a toothpick.
  3. Fill the final cheesecake on top (about 1 tablespoon more consistent with cheesecake) after which disperse the remaining cinnamon sugar (about half of teaspoon) to rotate evenly among nine cheesecakes.
  4. Stir the cinnamon sugar (again) over the cheesecake with a toothpick and bake for 20-22 minutes. The middle part will still sway slightly, but the edges should be light brown.
  5. Remove from the oven and allow to cool at room temperature for 1 hour and then transfer to the refrigerator and allow to cool for at least 2 hours.
  6. Cheesecake will rise in the oven and will deflate slightly when cooling.

Cream cheese topping

  1. Cream with powdered sugar, butter, vanilla extract, and cream cheese. Slowly add thick cream (if needed for thinner frosting) until the desired consistency is achieved.
  2. Spoon over cold cheesecake and drizzle extra frozen cream cheese on top.

This recipe is inspired by chelseasmessyapron
Recipe notes
The total time does not include 3 hours of cooling time.
Share:

Arsip Blog