Sourdough Chocolate Cake

Sourdough Chocolate Cake has the most amazing texture and is the best way for all chocolate lovers to use sourdough starter discard. Rich and decadent, this chocolate cake is so good it should be forbidden!

Ingredients :

• 100 g of fresh sourdough
• 300 ml of hemp vegetable drink for me
• 80g sugar
• 100g allergen-free chocolate chips
• 30 g vegetable butter
• 155g buckwheat flour
• 1 packet of gluten-free baking powder
• 1 pinch of salt
• 2 heaped tablespoons of psyllium

Instructions :

1. Preheat oven 200°C.
2. Pour the vegetable drink, the vegetable butter and the chocolate into a bowl. Melt in microwave or bain-marie. Let cool.
3. Add the sugar and the refreshed sourdough. Mix. Book.
4. In a second bowl, mix the flour, baking powder and psyllium.
5. Add this mixture to the liquid one. Stir but without insisting too much. Just to remove lumps.
6. Oil a cake pan or other like me. Pour the batter into it.
7. Bake for 15 min at 200°C min then lower the temperature to 180°C for about 20 min.
8. Check for doneness. Take the mold out of the oven.
9. Leave to cool before unmolding.

Enjoy!!

Hersheys Chocolate Cake

Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

IT’S NOT DIFFICULT AT ALL TO MAKE THIS CAKE, IT COMES OUT MOIST, NOT TOO SWEET AND WILL SERIOUSLY HAVE YOUR TASTE BUDS DANCING WITH HAPPINESS WITH EVERY BITE 😉

Ingredients

• 2 cups of sugar
• 1 & 3/4 cups flour
• 3/4 cup cocoa powder
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk or heavy cream
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup boiling water

For the Whipped Cream Cheese Buttercream:

• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tablespoon vanilla extract
• 4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

• 3/4 cup of butter
• 3/4 cup of cream cheese
• 1 & 3/4 cups Hersheys cocoa powder
• 5 cups powdered sugar
• 1/2 cup + 3 tablespoons whole Milk
• 2 teaspoons vanilla extract

Steps

1. First, preheat your oven to 350F.
2. Spray 3 round cake pans with cooking spray
3. Dust the pans lightly with flour, set aside.
4. In a large mixing bowl or KitchenAid mixer combine the Flour, Hershey's cocoa, sugar, baking powder, baking soda, and salt.
5. Add in the milk, oil, eggs, and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
6. Pour the batter evenly in each of the sprayed/floured cake pans
7. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.
8. Once removed, transfer to a wire rack to finish cooling completely.
9. While they finish cooling, prepare your frostings, While they finish cooling, prepare your frostings.

Whipped Cream Cheese Buttercream Frosting Instructions:

1. Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy

Chocolate Cream Cheese Buttercream Frosting Instructions:

1. In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again add in the cocoa and the milk & vanilla Whip all of the ingredients until they are thoroughly incorporated , Beat at High speed for about one minute or until fluffy.

Once you are ready to assemble the cake:

1. Level the cakes with a cake leveler to assure perfect stacking of the cake layers
2. Place the bottom layer on a cake plate.
3. Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
4. Top with the second leveled layer and repeat the process. Lastly, top with the third layer.
5. Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes
6. Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
7. Refrigerate until ready to serve.

Enjoy!!

Strawberry Shortcake Cheesecake Cake

Get ready for your mouth to start watering.

This Strawberry Shortcake Cheesecake Recipe is one-of-a-kind and incredibly delicious. Strawberry shortcake recipes are incredibly popular because of the beautiful flavor combination and the delicious textures of pastry, cream, and of course, strawberries. This Strawberry shortcake cheesecake is a twist on the traditional strawberry shortcake recipe by incorporating the same incredible strawberry shortcake recipe flavors and key features but combining it with strawberry cheesecake.

Cheesecakes and specifically strawberry cheesecake are some of my favorite types of cake to make. Cheesecakes are incredibly simple, taste delicious, and are a crowd-pleaser. This strawberry shortcake cheesecake recipe does exactly that. Not only does it look incredibly impressive, but tastes better than it even looks.

If you like strawberry cheesecake or strawberry shortcake recipes, this needs to be the next cake you make.

The ingredients are fairly simple when it comes to this strawberry shortcake cheesecake recipe. The main star of the show, (other than the delicious strawberries), is the Golden Oreos. Oreos are some of my favorite companions when it comes to cheesecakes, but Golden Oreos are what takes this strawberry shortcakes cheesecake recipe to the next level and truly mimic that traditional strawberry shortcake recipe flavor.

Bake time is only about an hour and the prep time is hardly anything, making it the perfect cake recipe for your next birthday party, special occasion or this strawberry shortcake cheesecake would be absolutely amazing for Valentine’s Day as well!

INGRIDIENTS:

Bottom crust

• 22 Golden Oreos Crushed
• 5 Tbsp Melted butter

Filling

• 4 8oz packages cream cheese
• 1 2/3 cups sugar
• 1/4 cup corn starch
• 1 Tbsp Pure Vanilla Extract
• 2 Large Eggs
• 3/4 Cup Heavy Whipping Cream
• Jar of smuckers strawberry ice cream topping

Topping

• 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
• 1 1/2 Tsp Softened Butter
• 3 Tbsp from a small package of strawberry gelatin

DERICTION:

Preheat oven to 350 degrees.Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

Crumb Topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

Enjoy!!

 

Homemade Banana Pudding Cheesecake Bars is easy and everyone will be impressed with this Recipe. The secret to a perfect Banana Pudding Cheesecake Bars is to freeze them. There isn’t a super-quick way to firm them up, so we highly suggest making these the night before and garnishing them right before serving.

Banana Pudding Cheesecake Bars

Prep Time: 15 Minutes | Cook Time: 10 Minutes | Total Time: 25 Minutes | Yield: 12

Ingredients

For Crust

• 6 cup graham cracker crumbs
• 2/3 cup packed light brown sugar
• 2 teaspoon ground cinnamon
• 1 cup (2 stick) + 5 tablespoons salted butter, melted

For Filling

• 8 (8 ounce) packages full-fat cream cheese, softened to room temperature 
• 3 cup packed light brown sugar
• 2 (3.4 ounce) package banana cream instant pudding powder
• 5 cup heavy whipping cream, cold
• 2 teaspoon vanilla bean paste, or vanilla extract
• 2 teaspoon almond extract

For Topping

• banana cream pudding- optional
• mini nilla wafers- optional
• fresh banana coins- optional
• optional : fresh mint leaves, for garnish

Instructions

1. Make the crust: Preheat the oven to 350°F. Prepare a 9×13-inch baking pan by fitting it with parchment paper with enough paper hanging over the sides to ensure easy lifting; and then spray it with baking spray for extra measure. Then set it aside.
2. In a large bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter together. Use your hands (with disposable gloves, if desired) to bring everything together until it begins to feel like wet sand. Empty the crumb mixture into the prepared baking pan and use your hands/bottom of a measuring cup to firmly press the mixture tightly onto the bottom of the pan.
3. Bake the crust in the oven for 10 minutes. Then set it aside while you make the filling.

For Cheesecake Filling

1. Prepare the cheesecake filling: In a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the cream cheese together until silky smooth. Then add in the brown sugar and continue beating until well combined.
2. In a separate bowl, combine the banana cream instant pudding powder and heavy cream together. Use a whisk to combine the mixture together until the pudding powder dissolves- it’s okay if it is not completely smooth. Pour this mixture into the bowl with the cream cheese and continue beating together until everything is combined with no visible lumps present. Then add in the vanilla bean paste and almond extract, and beat again to fully combine.
3. Pour the cheesecake filling directly on top of the cooled crust. The cheesecake batter should be thick, use an offset spatula to smooth the filling out evenly in the pan. Cover the baking pan carefully with plastic wrap or foil and transfer the pan into the refrigerator to let the cheesecake set overnight for at least 8 hours or ideally for 12 hours (for best results).

Serving

1. Take the cheesecake out of the refrigerator and carefully lift the parchment paper sides out. Place the cheesecake onto a large enough plate or board. Then use a large knife to cut it into squares- I like to run my knife under hot water in between slicing to ensure clean/neat cuts. 
2. Garnish the cheesecake squares with a dollop of banana cream pudding, mini nilla wafers, banana coins, and fresh mint leaves, if desired. Enjoy!

Notes

Storing: Leftovers can be stored in the refrigerator, covered/without garnishes, for up to one week. You can also freeze the cheesecake bars for 3 weeks.

Please read the blog post in its entirety for more tips + tricks.

 

I have another fabulous copycat recipe for you today; Cheesecake Factory Red Velvet Cheesecake Cake!

The Cheesecake Factory is known for their fabulous, decadent cakes and cheesecakes. This Red Velvet Cheesecake Cake is one of my favorites to order there, but it’s a treat to have only once {or twice} a year.

If you love Cheesecake Factory’s Cheesecake Cakes, then check out my copycat Carrot Cake Cheesecake Cake. I served this cake at a dinner party, and everyone loved it, it was a real show-stopper! 

It’s a labor of love and completely worth it! The cheesecake layer between layers of red velvet cake topped with cream cheese icing is delicious and beautiful to look at. 

Red Velvet Cheesecake

The creamy layers of Red Velvet Cheesecake combine perfectly with the delicious sweet cream cheese filling and are indispensable nowadays because they are delicious and also easy to make.

Ingredients

RED VELVET LAYER

• Butter, for cake pan
• Flour, for cake pan
• 1 box red velvet cake mix, plus ingredients called for on the box

CHEESECAKE LAYER

• 2 8-oz. packages cream cheese, softened
• 2/3 c. sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. flour
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt

WHIPPED LAYER

• 2 cups heavy cream
• 4 tbsps powdered sugar
• 2 tsp vanilla

Instructions

Red Velvet cake layer:

1. Preheat oven to 350F
2. flour one springform 9″ cake pan.
3. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
4. Bake for 30 to 32 minutes.
5. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.

Make the cheesecake layer:

1. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
2. Add eggs, one a time, until combined.
3. Add sour cream, flour, vanilla, and salt and beat until combined.
4. Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
5. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.

NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.

Make whipped frosting:

1. Add all the ingredients to a mixing bowl.
2. Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
3. You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk (Be careful not to overdo the whisking).
4. Top the Red Velvet cake with the cheesecake layer carefully.
5. Then spread the whipped cream over the top of the cheesecake.
6. Use a decorators pastry tip to create whipped dollops on the edge.
7. Garnish with red velvet cake crumbs and serve.

ENJOY!!

 

New York Cheesecake

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!

This classic New York Cheesecake with strawberry sauce is easy to make, smooth, creamy, and irresistible.To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS:

• 5 large eggs, room temperature

• 2 cups (one pint) sour cream, room temperature

• 4 8-ounce packages cream cheese, room temperature

• 8 tablespoons (one stick) unsalted butter, room temperature

• 1 1/2 cups sugar

• 2 tablespoons cornstarch

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon fresh lemon juice

• 1 teaspoon grated lemon zest

DIRECTIONS:

1. Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly about 2 minutes.
5. Pour into the prepared springform pan and place in a roasting pan (or other pans) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
6. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Enjoy!!

Strawberry Cream Cheese Icebox Cake

 Layers of graham wafers, no-prepare cheesecake filling, and strawberries finished off with custom made whipped cream. This No-Bake Strawberry Cheesecake Icebox Cake is so natural to make and scrumptious!

It’s authoritatively March and I have an inclination that it’s the ideal opportunity to begin sharing some no-prepare sweets. While I love heating, there is something in particular about no-prepare treats that make them so engaging. Perhaps the reality you’re not turning on the broiler when it’s 100 degrees outside? Or then again perhaps this is on the grounds that you prepare a great deal and just have one stove that gets utilized excessively a lot? Alright, perhaps that last one is simply me.

Refrigerator cakes are such an ideal no-heat dessert since they require scarcely any exertion. You should simply layer some graham wafers with a no-heat cheesecake filling and strawberries, at that point top it with some whipped cream.

To begin, you’ll need some graham saltines. You can utilize any sort you lean toward in this formula, I just utilized customary nectar graham wafers. You need to use the same number of full-sheets as you can, yet you’ll probably need to separate a couple to fit in the container.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :

• 2 lbs of strawberries

• 2 rows of graham crackers

• 1 cup (249 mL) cream cheese

• 1 can of Eagle Brand Sweetened Condensed Milk

• 2 cans of JELLO Vanilla Pudding (95 grams)

• 3 cups (749 mL) milk

• 2 and a half cups Cool Whip Whipped Cream

 

INSTRUCTIONS :

1. Wash and slice the strawberries.
2. Line the bottom of a 9 x 13 baking plate ( dish ) with graham crackers. About 6 to 7 cookies. Put aside.
3. Combine cream cheese and sweetened condensed milk in a large bowl. Beat with your blender until smooth and creamy.
4. Add milk and pudding mixes. Continue mixing on low speed for 4 to 5 minutes.
5. Add 2 cups of whipped cream and mix.
6. Pour half the mixture over the graham crackers.
7. Put a row of strawberries on top.
8. Add other line of graham crackers.
9. Cover with remaining cream mixture and another layer of strawberries.
10. Refrigerate for 6 to 8 hours.
11. Serve and garnish with remaining whipped cream and strawberries.

ENJOY !!

NO-BAKE COCONUT CREAM PIE

NO-BAKE COCONUT CREAM PIE

I love this Pie so much! I can’t count how many times I have made this since the first time it was introduced to me by my dear friend. Oh, man, you have got to give this one a try! Feel free to add more ingredients if you prefer. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go. Enjoy!

• Prep Time: 15 mins
• Additional Time: 1 hr
• Total Time: 1 hr 15 mins
• Yield: 8 Servings

Ingredients:

• 1 (9 inches) pie shell, baked

• 1 (5 oz) package instant vanilla pudding mix

• 1 ½ c milk

• 1 ½ c flaked coconut

• 1 (8 oz) container frozen whipped topping, thawed

Directions:

1. Add the milk and pudding mix into a large mixing bowl. Beat until well combined and the texture becomes thick.
2. Add 1/2 of the non-dairy whipped topping and 1 cup of coconut. Stir until well combined.
3. Transfer the mixture over the prepared pie crust and spread it evenly.
4. Add the rest of the non-dairy whipped topping over the crust and spread it evenly.
5. Sprinkle the rest of the coconut on top of the whipped topping.
6. Place it inside the fridge to chill for a few hours.
7. Serve chilled and enjoy!

Nutrition Facts:

Protein: 3.7g 8 % | Carbohydrates: 42.7g 14 % | Dietary Fiber: 1.8g 7 % | Fat: 19.8g 30 % | Saturated Fat: 12.3g 62 % | Cholesterol: 3.7mg 1 % | Vitamin A Iu: 126.5IU 3 % | Niacin Equivalents: 1.6mg 12 % | Vitamin C: 0.2mg | Folate: 17.8mcg 4 % | Calcium: 61.1mg 6 % | Iron: 0.9mg 5 % | Magnesium: 16mg 6 % | Potassium: 140.9mg 4 % | Sodium: 439.4mg 18 % | Thiamin: 0.1mg 11 %

Red Velvet Cheesecake

 IF YOU LOVE RED VELVET CHEESECAKE AND YOU LOVE CAKE AS MUCH AS I DO, ONCE YOU MAKE THIS, YOU’LL NEVER GO BACK TO ANOTHER RECIPE AGAIN!

Red Velvet Cheesecake 

INGREDIENTS

CHEESECAKE:

• Two (8-ounce) packages cream cheese, at room temperature
• 2/3 cup granulated white sugar
• pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

RED VELVET CAKE:

• 2 1/2 cups all purpose flour
• 1 1/2 cups granulated white sugar
• 3 tablespoons unsweetened cocoa powder (not Dutch process)
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 1/2 cups vegetable or canola oil
• 1 cup buttermilk
• 1/4 cup (two 1-ounce bottles) red food coloring
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar

 

CREAM CHEESE FROSTING:

• 2 1/2 cups powdered sugar, sifted lightly to remove any lumps
• Two (8-ounce) packages cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1 tablespoon vanilla extract

Directions:

1. Prepare the cheesecake layer:
2. Preheat oven to 325 degrees F.
3. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
4. In a large bowl, use an electric mixer to mix the cream cheese blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.
5. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
6. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours or overnight.
7. Prepare the cake layers: Preheat oven to 350 degrees F.
8. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
9. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally.
10. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
11. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
12. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake:

1. Apply a crumb coat layer to the cake. Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
2. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings. Keep this cake refrigerated.

Peach Cobbler Cheesecake Cones

 This food truck, about an hour outside West Palm Beach, doles out delectable fare like fried chicken and waffles, loaded cheesy potatoes, strawberry shortcake cheesecake, and more.

It's so hot outside you could fry an egg, as they say. Which means two things for our Southern palates: Extra ice in our sweet tea, and bring on the peach cobbler. Here, here, y'all.

While we're not traveling these days amid the coronavirus crisis, we've discovered a food truck that we're immediately adding to our must-visit list, NuNu's Sweet Soul Food, courtesy of website It's a Southern Thing. You can find the food truck at 708 Delaware Avenue in Fort Pierce, Florida, and the outlet reports that the peach cobbler is "so good diners are willing to drive hours for it." Based on the tantalizing photo, we can't say we're surprised. To further whet your appetite, yes, that's a mix of cheesecake and peach cobbler you see stuffed inside each ice cream cone.

Patricia Hearns is the chef-owner, and also works alongside her husband Robert and the couple's son, Levie Dixon who manages the operation, which includes a catering service and soon-to-open second location. The food truck is named in honor of Hearns' late son and attracts locals and visitors alike to come get a taste of the eclectic menu.

As for what you can expect? A quick perusal of their Facebook page reveals winning dishes like mac and cheese, fried okra, potato salad, sweet corn nuggets, oxtail, and more. For dessert, there's Strawberry Cheesecake Crunch, Red Velvet Cream Cake, Bread Pudding Cheesecake, and more, along with the aforementioned peach cobbler delight.

As one happy customer put it in his review, "There is absolutely no food anywhere as fantastic as this food made with love by some of the sweetest people in Fort Pierce."

Peach Cobbler Cheesecake Cones

Ingredients

• 1 lb peaches
• 2 cups heavy whipping cream
• 1/4 cup sugar
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 3 graham crackers, crumbled

Kitchen Gadgets

• hand mixer
• small pot
• medium bowl
• large bowl
• bread baking dish

Directions

1. Peel, slice & cut all peaches into small chunks.Into smaller pot add cut peaches, sugar & ground cinnamon. Cook on stove on low heat for 8-10 minutes until peaches are soft. Once cooked place in fridge to cool.Into medium bowl add condensed milk and vanilla extract. Stir the two together until combined.
2. Set aside.Into large bowl add whipping cream. Using hand mixer blend the cream on medium-high speed until it turns into thick whip cream.Once whipped cream is created, transfer whipped cream into bowl with milk/vanilla mixture. Slowly fold the whipped cream in to combine.Into rectangular bread dish, add a layer of vanilla whipped cream. Next add 1/3 crumbled graham crackers & peaches. Repeat the process 2 more times.Once the ice cream is layered, place into freezer for 4-5 hours until set. After set, serve & enjoy!

Strawberry Lemonade Cake

Tart lemon cake sandwiched between layers of sweet strawberry buttercream frosting and freshly sliced strawberries. This is the perfect summer cake!

Prep Time : 20 Mins

Cook Time : 30 Mins

Ingredients

For the Cake:

• 1 cup butter at room temperature
• 1 3/4 cups granulated sugar
• 2 tablespoons fresh lemon zest
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1/3 cup cup fresh lemon juice
• 1 cup buttermilk
• 8-10 large strawberries hulled and sliced

For the Strawberry Buttercream Frosting:

• 1 cup butter softened
• 5 cups powdered sugar
• 2 tablespoons whole milk
• 2-4 large strawberries chopped

Instructions

1. Preheat the oven to 350 degrees F and spray two 9-inch round baking pans with baking spray.
2. In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.
3. In a separate bowl, mix together dry ingredients and set aside.
4. With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but it's not). Add one third of the dry ingredients and ½ cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining ½ cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.
5. Divide the batter evenly between the prepared pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before removing from the pans.
6. While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.
7. Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve at room temperature.

Enjoy!!

Peach Cobbler Cheesecake

 

Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is the most amazing combo or soft and creamy New York Style Cheesecake and classic southern Peach Cobbler, packed in one decadent dessert. Just imagine cheesecake topped with peach cobbler! It will melt-in-your-mouth. Peach Cobbler Cheesecake has everything you love about cheesecake and summery peach cobbler, and it’s all in one easy dessert recipe! Give it a try !

Ingredients

Peach Filling and Topping:

• 8 large peaches pitted, peeled and sliced 1/3-½ inch thick
• ½ cup Brown sugar
• ½ cup sugar
• 1 Tablespoon lemon juice
• 2 Tablespoons corn starch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Graham Cracker Crust:

• 3 cups graham cracker crumbs
• ¾ cup unsalted butter-melted

Cheesecake Layer:

• 3 (8 oz.) packages cream cheese-softened
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 4 large eggs-slightly beaten
• 2 Tablespoons corn starch

Cobbler Topping:

• 1 cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup unsalted butter-cold and cut into small pieces
• ¼ cup boiling water

DIRECTIONS:

Peach Filling and Topping:

1. In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Use a wooden spoon to stir with and cook over medium high heat until the peaches become soft, about 8-10 minutes. Set aside to cool.

Graham Cracker Crust:

1. Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. To make sure no water leaks in the pan during the baking in water bathhen, you can wrap the springform pan with 2 large sheets of heavy- duty aluminum foil then set aside.
2. Preheat the oven to 425 F.
3. To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened. When making the filling, press the mixture in the bottom of springform pan and place in the fridge or freezer.

Cheesecake Filling:

1. Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Add beaten eggs and mix on low just to combine, Be sure not to overmix the batter.
2. Afterwards, pour half of the mixture (about 2 ½ cups) over the crust and smooth the top then place springform pan in large roasting pan, then pour hot water into the roasting pan, until it reaches halfway up the springform pan and bake until the top is set, about 13 to 15 minutes.
3. Once done, turn down the oven temperature to 350 F then remove the pan from the oven and arrange thin layer of peaches over cheesecake layer. Make sure to save leftovers of the peaches and sauce for serving.
4. Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven. Bake for 40-45 minutes at 350 F, or until the cheesecake is just slightly jiggly in the center.

Cobbler Topping:

1. While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar and baking powder. Cut in cold butter using a fork then add boiling water and stir, then set aside.
2. Remove the cheesecake from the oven when it is almost baked (the top is set). Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping gets nice golden-brown color.
3. Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour. And please remove it from water bath and place to a cooling rack to cool to room temperature;let chill in the refrigerator for approximately 6 hours or overnight.
4. Make sureto run a thin knife around the cake and release the ring from springform pan, then transfer the cake on a serving plate When the cheesecake is cooled in the fridge.
5. Top the cake with remaining peaches and sauce when ready to serve. You may want to reheat the sauce before drizzling over the cake.
6. Store in the fridge.

ENJOY!!

Banana Pudding Cheesecake

 

Banana Pudding Cheesecake

This is one of my Best Dessert recipes Banana Pudding Cheesecake. These Banana Pudding Cheesecake Bars are irresistible!! A banana blondie crust gets topped with creamy banana pudding cheesecake creating one of the most delicious cheesecake recipes ever!! 

• Prep Time: 15m  
• Cook Time: 10m  
• Total Time: 25m  
• Yield: 6–8

INGREDIENTS

For the crust

• 3 cups graham cracker crumbs
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) + 5 tablespoons salted butter, melted

Cheesecake Filling

• 4 (8 ounce) packages full-fat cream cheese, softened to room temperature 
• 1 1/2 cups packed light brown sugar
• 1 (3.4 ounce) package banana cream instant pudding powder
• 2 1/2 cups heavy whipping cream, cold
• 1 teaspoon vanilla bean paste, or vanilla extract
• 1 teaspoon almond extract

Extra Toppings/Garnishes

• Banana cream pudding- optional
• Mini nilla wafers- optional
• Fresh banana coins- optional
• Fresh mint leaves, for garnish- optional

INSTRUCTIONS

1. Make the crust: Preheat the oven to 350°F. Prepare a 9×13-inch baking pan by fitting it with parchment paper with enough paper hanging over the sides to ensure easy lifting; and then spray it with baking spray for extra measure. Then set it aside.
2. In a large bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter together. Use your hands (with disposable gloves, if desired) to bring everything together until it begins to feel like wet sand. Empty the crumb mixture into the prepared baking pan and use your hands/bottom of a measuring cup to firmly press the mixture tightly onto the bottom of the pan.
3. Bake the crust in the oven for 10 minutes. Then set it aside while you make the filling.

Cheesecake Filling

1. Prepare the cheesecake filling: In a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the cream cheese together until silky smooth. Then add in the brown sugar and continue beating until well combined.
2. In a separate bowl, combine the banana cream instant pudding powder and heavy cream together. Use a whisk to combine the mixture together until the pudding powder dissolves- it’s okay if it is not completely smooth. Pour this mixture into the bowl with the cream cheese and continue beating together until everything is combined with no visible lumps present. Then add in the vanilla bean paste and almond extract, and beat again to fully combine.
3. Pour the cheesecake filling directly on top of the cooled crust. The cheesecake batter should be thick, use an offset spatula to smooth the filling out evenly in the pan. Cover the baking pan carefully with plastic wrap or foil and transfer the pan into the refrigerator to let the cheesecake set overnight for at least 8 hours or ideally for 12 hours (for best results).

Serving

1. Take the cheesecake out of the refrigerator and carefully lift the parchment paper sides out. Place the cheesecake onto a large enough plate or board. Then use a large knife to cut it into squares- I like to run my knife under hot water in between slicing to ensure clean/neat cuts. 
2. Garnish the cheesecake squares with a dollop of banana cream pudding, mini nilla wafers, banana coins, and fresh mint leaves, if desired. Enjoy!

NOTES

1. Storing: Leftovers can be stored in the refrigerator, covered/without garnishes, for up to one week. You can also freeze the cheesecake bars for 3 weeks.
2. Please read the blog post in its entirety for more tips + tricks.

Butterscotch Cake with Caramel Icing

 This Salted Caramel Butterscotch cake is one of the best cakes I’ve ever eaten!

Butterscotch Cake with Caramel Icing

I found this Butterscotch cake is a collection of my Great-Grandmother’s old recipe cards. I love to try out these vintage recipes because they are often for goodies that nobody seems to make anymore. I have never heard of Butterscotch cake, so I thought I’d try it out. Pairing it with the caramel icing (a separate recipe found among the old cards) was my idea – I have no idea which frosting she would have put with this cake. I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake.

Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback. It actually tastes more like penuche or praline candy than the gooey caramel we think of nowadays. It dries and sets into a coating that is very different from other types of frosting – not fluffy or creamy, but almost like a thin layer of brown sugar fudge on a cake!

This Butterscotch cake is one of the best cakes I’ve ever eaten! The dreamy brown butter frosting is the perfect addition to the rich butterscotch cake. The whole cake is covered with a salted caramel drizzle. You can’t deny the salted caramel and butterscotch flavors in this perfect fall inspired cake Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.

To Make this Recipe You’Il Need the following ingredients:

Ingredients:

• 2 Cups Brown Sugar
• 1/2 Cup Butter
• 1 teaspoon vanilla
• 2 Eggs
• 2 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon salt
• 1 Cup Buttermilk

How to make it:

1. Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
2. Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.
4. Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
5. Cool before frosting.

Caramel Icing:

• 1 1/2 cups Brown Sugar
• 1 Tablespoon flour
• 1/4 cup butter (plus 2 tablespoons for later)
• 1/4 Cup Milk
• 1 teaspoon vanilla

Steps:

1. In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute).
2. Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

Lemon Blueberry Cheesecake Cake

 

🍋 Lemon Blueberry Cheesecake Cake 🍰

This Lemon Blueberry Cheesecake Cake is extra lemony thanks to the lemon juice, zest, and extract in the batter and frosting. The fresh blueberries and lemon cream cheese frosting make this the best summer cake recipe I’ve ever made! 

• Prep Time: 60 minutes
• Cook Time: 80 minutes

Ingredients:

Blueberry Cheesecake:

• ¾ cup fresh blueberries
• 16 oz. cream cheese- room temperature
• 1/2 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 ½ teaspoons vanilla
• 2 eggs + 1 egg yolk- room temperature
• 1/4 cup sour cream
• 1/4 cup heavy cream

Lemon Blueberry Cake:

• 2 cups all-purpose flour
• 2 Tablespoons corn starch
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup unsalted butter-room temperature
• 1 and 1/3 cups granulated sugar
• 2 eggs + 1 egg white
• 1 ½ teaspoons vanilla extract
• 2 teaspoons lemon zest
• ½ cup milk
• 3 Tablespoons lemon juice
• 1 ½ cups blueberries- fresh (if use frozen do not thaw)
• 3–4 teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:

• 12 oz. full-fat brick style cream cheese- softened
• 1 cup unsalted butter-softened
• ¼ teaspoon salt
• 3 ½ –4 ½ cups powdered sugar
• 2 teaspoons vanilla extract
• 1 Tablespoon lemon zest

For garnish:

• lemon wedges
• fresh blueberries

Instructions:

Blueberry Cheesecake:

1. Preheat the oven to 350 F.
2. Lightly grease 8-inch springform pan and line the bottom with parchment paper.
3. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
4. To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture to a mixing bowl.
5. Add sugar and flour and beat until smooth and creamy. 
6. Mix in vanilla.
7. Add eggs, one at the time mixing after each addition just to combine, do not over mix.
8. Finally mix in sour cream and heavy cream. 
9. Pour the batter into springform pan and smooth the top, then place in a roasting pan. 
10. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drips on the batter.
11. Bake 40-45 minutes or until the center has set.
12. Remove springform pan from water bath, then run a thin knife between the cake and the pan and cool to a room temperature.
13. Place in the fridge for a few hours or overnight to cool completely.

Lemon Blueberry Cake:

1. Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
2. Sift together 2 cups flour, corn starch, baking powder, and salt and set aside.
3. Stir together milk and lemon juice and set aside to curdle.
4. Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
5. With the mixer running on low, add eggs one at a time and mix after each addition.
6. Add vanilla extract and lemon zest and mix to combine.
7. First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture, and finish with the flour mixture.
8. Mix to combine after each addition, but do not over mix.
9. In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
10. Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean.
11. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Cream Cheese Frosting:

1. Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar is added or you may end up with a runny frosting.
2. Add vanilla, salt, and lemon zest and mix until combined.
3. Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Assembling the Cake:

1. Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting.
2. Place blueberry cheesecake layer on top of cake, top with thin layer of frosting.
3. Finally, top with second cake layer and frost cake with remaining frosting.
4. Decorate with lemon wedges and fresh blueberries if desired.
5. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
6. Store in the fridge.

Notes:

You can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.

Strawberry Cheesecake Trifle

 

Strawberry Cheesecake Trifle

Absolutely delicious! Prepare the day before & let sit in the fridge overnight to allow all the flavors to come together.

This Strawberry Cheesecake Trifle is one of those crowd-pleasing desserts that can be made ahead of time. Nice strawberries, cubed cake, and a homemade vanilla cheesecake mousse cover the cake.

When I can get my hands on sweet strawberries, I create this all year. It’s a given that it’ll appear during strawberry picking season, but the colors make it fit for Celebrations as well.

Ingredients:

• 1 package (8 ounces) cream cheese, softened

• 1 cup (8 ounces) sour cream

• 1/2 cup cold milk

• 1 package (3.4 ounces) instant vanilla pudding mix

• 1 carton (12 ounces) frozen whipped topping, thawed

• 1-1/2 cups crushed butter-flavored crackers (about 38 crackers)

• 1/4 cup butter, melted

• 2 cans (21 ounces each) strawberry pie filling

Directions:

1. In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.
2. In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.
3. In a small bowl, combine crackers and butter.
4. In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs, and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.

Enjoy!!

Strawberry Crunch Cheesecake Cones

Strawberry Crunch Cheesecake Cones

Omg, these are awesome. I have to head to the store because my kids are already asking again for some.

A cheesecake made in the Instant Pot inspired by your favorite ice cream bar! Strawberry Crunch Cheesecake is creamy and full of strawberry flavor.

What was your favorite ice cream bar when you were a kid? Mine was the strawberry shortcake ice cream bar. That sweet strawberry flavor and cool vanilla ice cream.

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Waffle cones

Fresh strawberries

Coolwhip 8 oz.

For the crumbs:

• Crushed golden Oreos
• Butter
• Strawberry jello 3 oz.

For the filling:

• 16 ounces cream cheese (softened)
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Cool whip 8 oz

For the glaze:

• 1 1/2 cups powdered sugar
• 3-5 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Directions:

1. Crush 16 -18 Oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. , crumbs should now be slightly pasty inconsistency. Add 3 oz of strawberry jello to the paste and coat the waffle cones.
2. In a large bowl using a hand mixer cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
3. Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool Whip and mix well until it’s nice and fluffy.
4. Bake cones for 5 minutes. Remove from oven and allow to cool. Fill each cone with the cream cheese filling. Top each cone with chopped up fresh strawberries.
5. Place the powdered sugar in a medium-size bowl.
6. Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be. Add the vanilla extract, mix well, and immediately drizzle over cones.

Enjoy!!

MINI STRAWBERRY CHEESECAKE TACOS RECIPE

A great dessert idea to make this spring/summer is Strawberry Cheesecake Tacos! They are fun and easy to make and great to serve to a crowd !

Strawberry cheesecake is delicious….one of my favorite desserts for sure! Cheesecake in taco shell is a fun twist on the usual cheesecake and a great way to serve it to a crowd!

These strawberry cheesecake tacos are amazing! You can make them keto-friendly by using low carb tortillas and swapping out the sugar for your favorite keto sweetener replacement instead.

MINI STRAWBERRY CHEESECAKE TACOS RECIPE

A great dessert idea to make this spring/summer is Strawberry Cheesecake Tacos! They are fun and easy to make and great to serve to a crowd !

• PREP TIME 20 mins
• COOK TIME 10 mins
• TOTAL TIME 30 mins
• SERVINGS 20

Ingredients

• 5 8 inch Tortillas about 20 rounds
• 1 cup graham cracker crumbs
• 1/4 cup butter melted
• 1 cup strawberries chopped
• 1/4 cup sugar
• 2 tsp water
• 1 tbsp corn starch
• 1 tbsp cold water
• 1 cup heavy cream
• 1 cup cream cheese softened
• 1 tsp lemon zest
• 1 tsp vanilla
• 1/4 cup powdered sugar

Instructions

1. Pre-heat oven to 400F.  Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.
2. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
3. Make the strawberry Filling: In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries.
4. Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.
5. Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
6. Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs, optional!

Enjoy!!

TURTLE CARAMEL CAKE

 

HOW TO MAKE CHOCOLATE TURTLE CAKE?

Both your favorite gooey chocolate turtle flavors in cake shape! For all the Chocolate Caramel lovers out there, this chocolate turtle cake is the ultimate decadent layer cake.

Looking for the best exclusive cake this year to prepare for a special occasion? Enable me to introduce you to this turtle sheet cake with chocolate. A gooey chocolate turtle brings all of the beloved ingredients from this decadent chocolate recipe and reimagines them into a layer cake. With an insanely fine salted caramel pecan filling and creamy chocolate buttercream, the product is a decadent chocolate caramel cake.

If you have never seen a chocolate turtle, I would like to give you my sincerest condolences first. They are one of my favorite fancy chocolates to pick at a seasonal gift or chocolate store. With pecans, caramel, and chocolate, chocolate turtles are made. They’re sweet and salty, decadent, and quick to inhale. Plus, they have the right amount of caramel crunch from the nuts and gooey-ness, which allows for the best mix of texture.

THESE ARE ALL THE INGREDIENTS THAT YOU’LL NEED TO MAKE THIS HEAVENLY CAKE:

Ingredients

• 3 eggs, or what your cake mix called for.2 Cups.Of pecans.
• 1+1/3 Cups.Of water, or what your cake mix called for.
• 1 Cup.Of chocolate chips.
• 3/4 Cup.Of melted butter.
• 1/2 Cup.Of evaporated milk.
• 1 bag.Of caramels, use the 14-ounce size.
• 1/3 Cup.Of oil, or what your cake mix called for.
• 1 large box. Of German chocolate cake mix, use the 18-ounces size.

INSTRUCTIONS:

1. As instructed in the box, I prepared the cake mix in a large mixing bowl.
2. On a 13.9-inch plate, I poured and spread 1/2 of the batter.
3. After that, I baked it for around 15 minutes at 350 degrees Fahrenheit.
4. Then, I removed it from the pan and allowed it to cool totally.
5. While the cake cooling, I combined the caramels with the milk and melted butter in a double boiler and whisk continuously until melted, blending well to all ingredients incorporated
6. Over the cooled cake, I poured the melted caramel mixture, and I spread it with a spatula.
7. On top of the melted caramel, I sprinkled the chopped pecans and chocolate chips.
8. And to finish, I layered it on top of the leftover batter and baked for an extra 20 minutes.

ENJOY IT!

IF YOU TRY THIS CAKE RECIPE, REMEMBER TO SHARE WITH US THE RESULTS IN THE COMMENTS SECTION!! I REALLY LOVE TO READ WHAT YOU THINK ABOUT MY RECIPES!!

Pineapple Cake with Cheese Cake Filling

 PINEAPPLE CAKE WITH CHEESE CAKE FILLING 

Ingredients :

• 1 super moist yellow cake mix
• 1 tablespoon pineapple juice
• 1 egg
• milk
• butter, melted

Directions :

Follow the directions on any super moist yellow cake mix you choose (I like Duncan Hines), however, replace the oil in the recipe and use melted butter instead. Replace the water in the recipe and use whole milk instead. Add one more large egg than the directions call for, and add the tablespoon of pineapple juice. Then follow the directions for baking. Pour batter into two greased 6 inch cake pans. Bake as directed on box or until cake tester comes out clean when inserted in the center of cakes.

• Once the two cakes have finished baking, allow them to cool completely.
• No Bake Cheese Cake Filling
• 3 (8oz each) packages cream cheese (room temperature)
• 2/3 cups plus 6 tablespoons sugar
• 1 1/2 cups whipping cream
• 3 tablespoons pure vanilla extract

In the electric mixer on high speed whip the heavy cream until soft peaks form and set aside. Then in another bowl, on medium speed, mix the cream cheese, sugar and vanilla until light and creamy. Fold in the whipped cream.

Cake Assembly

1. Make cake as directed and cool completely. Slice the two cakes in half lengthwise through the middle, using a long serrated knife. Set all four of the cake layers aside.
2. Place your bottom layer on a plate. It should be evenly flat on top. Pour and spread some of the cheesecake filling on bottom layer. Top with a second cake layer that should be evenly flat as well. Pour and spread some of the cheesecake filling on second layer. Add a third layer making sure it is also evenly flat on top. With a flat spatula spread the remaining filling on top and all around the sides cake.
3. Next, place a pineapple ring on top of cake and gently press down into filling. Make fine crumbs out of the final layer you did not use by using a food processor. Apply cake crumbs to the sides of cake. Top with a maraschino cherry for an added garnish!