2013年10月06日

Carrot Cake Cheesecake - Cheesecake Factory Copycat


Cheesecake:
16 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 generous pinch of salt
1 (81/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts (I omitted)

Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened (I used 4 oz.)
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
Dash of salt

directions:
1. Grease a 9 or 9 1/2 inch springform pan. Set aside. (I used a 10" pan so my baking time was slightly reduced)

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)

5.Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
posted by alice at 14:17| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年09月27日

Churro Cookies


Ingredients:

2 1/2 cups all-purpose flour
3/4 cup superfine sugar (see note below)
1/4 tsp salt
16 T unsalted butter, cut into 1/2 inch pieces and softened
2 T cream cheese, softened
2 tsp vanilla extract
2T melted butter
1/2 cup granulated sugar
2T plus 2 tsp cinnamon
pinch salt

Directions:
1. Whisk the flour, sugar and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1-2 minutes.

2. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass.

3. Roll cookie dough into rods about 3/4-1 inch in diameter. Cut the rods into 3 inch pieces, place on a plate and refrigerate for 10-15 minutes. Combine 1/2 cup sugar, 2T plus 2tsp cinnamon and a pinch of salt in a small bowl.

4. Heat oven to 350 degrees. Place cookies on a baking sheet, with about an inch between each cookie. Using a pastry brush, brush each cookie with melted butter, and then sprinkle with a generous amount of cinnamon sugar mixture.

5. Bake cookies for 10 minutes, then remove from the oven and immediately place indentations lengthwise along the cookies using a wooden skewer. Let cookies cool for five minutes on the cookie sheet, then place on a cooling rack to cool completely.

Optional - For more cinnamon-sugar flavor, brush cooled cookies with more melted butter and sprinkle again with cinnamon sugar.
posted by alice at 23:39| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年09月04日

Starbucks Pumpkin Pound Cake



Ingredients

1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 c. Sugar
1/2 c. Fat Free VanillaYogurt
3 Egg Whites
1 c. Canned Pumpkin
Instructions

Preheat oven to 350o. Grease a loaf pan, set aside.
Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Let cool on a wire rack. Makes 8 serving.
Add a powdered sugar glaze or cream cheese frosting if desired :)
posted by alice at 22:35| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年07月29日

Fresh Strawberry Yogurt Cake



Ingredients:
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:
Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

cc:http://www.aspicyperspective.com/2010/05/farmstand-fresh.html
posted by alice at 22:16| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

Starbucks Lemon Loaf


1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT


Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.
posted by alice at 22:10| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年07月25日

Peanut Butter Cookies

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

375˚F for 10 minutes
posted by alice at 08:56| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年07月11日

Vanilla Pudding Chocolate Chip Cookies



Ingredients

1 c butter
1 c brown sugar
1/4 c white sugar
2 eggs
1 pkg vanilla pudding mix (instant)
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
2 1/4 c all purpose flour
1 pkg semi sweet chocolate chips

350 F˚ for 12 min.

cc: http://www.justapinch.com
posted by alice at 21:04| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年06月25日

No Bake Vanilla Cake Truffles




1 c vanilla cake mix
1/4 c sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
1.5 to 2 c chocolate chips
Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer.

Directions:
In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.

This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave.

After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.

After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.

Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up.

*For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave. Full fat coconut milk, sweetened with agave, may also work There are also recipes for vegan sweetened condensed milk floating around. Make sure that the “milk” you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.
I recommend rolling these balls much smaller than you think they should be because once you dip them in chocolate, they almost double in size. The end result should be a truffle and bite-sized. You don’t necessarily want to be biting into a golf ball sized truffle. So start with small balls.

cc: http://www.averiecooks.com/2011/04/no-bake-vanilla-cake-batter-chocolate-truffles.html
posted by alice at 01:56| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年06月19日

No-Bake Chocolate Peanut Butter Coconut Bites



1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract
Optional: toasted coconut for topping

Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined.

Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator.

cc: http://barefeetinthekitchen.blogspot.com/2013/03/no-bake-chocolate-peanut-butter-coconut-bites-recipe.html
posted by alice at 11:19| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年06月11日

Nutella Cupcakes



1 cup Nutella
10 TBSP Flour
2 Eggs

Put it in all three in a bowl.
Mash it all up till well combined.
Pour into a pan or muffin tin.
Top with nuts if desired.

Bake at 350F for around 25-30 minutes
(less time for cupcake form, more time if the centers aren't baked )

cc: https://www.facebook.com/pages/Mouthful-Of-Yum/285180628271223
posted by alice at 06:48| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする
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